Juicy Slow Cooker Turkey Breast

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Are you looking for a foolproof way to cook a juicy turkey breast? A slow cooker might be your new best friend. This method guarantees moist, flavorful meat with minimal effort. You’ll only need about 15 minutes of prep time, then let your slow cooker do the work for 8 hours.

This recipe is perfect for holiday meals or any time you want to enjoy turkey without the fuss. With a 4.94 rating from 285 votes, it’s clear that many cooks love this approach. Give it a try and you might never go back to traditional oven-roasting!

Exact Ingredients List

Here’s what you’ll need to make this juicy slow cooker turkey breast:

For the turkey:

• 4 lb turkey breast (skin on, bone-in or boneless)
• 1 head of garlic, cut in half
• 1 unpeeled onion, halved
• 5 sprigs fresh thyme (or 2 tsp dried)

For the rub:

• 1 1/2 tsp garlic powder
• 1 1/2 tsp onion powder
• 1 tsp paprika
• 2 tsp salt
• 5 grinds black pepper
• 1 1/2 – 2 tbsp olive oil

For the gravy:

• Chicken stock or water
• 4 tbsp butter
• 1/4 cup flour
• Salt and pepper to taste

Mix the rub ingredients in a bowl. Pat the turkey dry and spread the rub all over. Put the garlic, onion, and thyme in your slow cooker, then place the turkey on top. Cook on low for about 6 hours. Use a meat thermometer to check it’s done.

Instructions

Mix the Rub ingredients in a bowl to form a wet paste.

Dry the turkey breast with paper towels. Spread the Rub all over, focusing on the top and sides.

Put the garlic, onion, and thyme face down in the slow cooker. Place the turkey on top.

Cook on LOW for 6 hours. Don’t use the high setting. Check the internal temperature at 5 hours if possible.

The turkey is done when it reaches 165°F (75°C) in the center. Use a meat thermometer to check.

Take the turkey out of the slow cooker when it’s done. Don’t leave it on the Warm setting.

Let the turkey rest for 20 minutes before carving. This helps keep the meat juicy.

While it rests, you can make gravy using the liquid left in the slow cooker if you’d like.

Carve and serve your juicy turkey breast. Enjoy your delicious meal!

Possible Substitutes List & Recipe Variations

You can easily tweak this slow cooker turkey breast recipe to suit your tastes. Here are some simple swaps and changes to try:

Herbs: Replace thyme with rosemary, sage, or oregano. Fresh herbs work best, but dried ones are fine too.

Spices: Add 1/2 teaspoon of smoked paprika or cayenne pepper to the rub for extra flavor.

Citrus: Put lemon or orange slices in the bottom of the slow cooker for a zesty twist.

Broth: Pour 1/2 cup of chicken broth in the slow cooker for even juicier meat.

Vegetables: Toss in carrots, celery, and potatoes to cook alongside the turkey.

Boneless vs bone-in: Both work well. Boneless cooks faster, while bone-in adds more flavor.

Turkey size: Adjust cooking time for larger or smaller breasts. A 5-6 pound turkey fits a standard 7-quart slow cooker.

Skin: If you prefer crispy skin, broil the cooked turkey for 3-5 minutes after slow cooking.

Remember to check the internal temperature to ensure your turkey is fully cooked, no matter what changes you make.

Tips, Tricks & Storing

Choose a turkey breast that fits your slow cooker. A 5-6 pound breast works well in a standard 7-quart cooker.

Pat the turkey dry before applying the rub. This helps the seasoning stick better.

Don’t lift the lid while cooking. Each peek adds 15-20 minutes to the cook time.

Use a meat thermometer to check doneness. The turkey is ready when it reaches 165°F in the thickest part.

Let the turkey rest for 10-15 minutes before slicing. This keeps the juices inside.

Slice against the grain for tender meat.

Store leftovers in an airtight container in the fridge for 3-4 days.

You can freeze cooked turkey for up to 3 months. Wrap it tightly in plastic wrap and foil.

Reheat leftover turkey in the microwave with a splash of broth to keep it moist.

Use leftover turkey in sandwiches, salads, or soups for quick meals.