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Slow Cooker Turkey Breast

Slow cooker turkey breast is seasoned with garlic, thyme, paprika, and butter, then cooked until tender and juicy. The skin-on breast rests before carving for a simple centerpiece with vegetables and broth underneath.
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Prep Time 15 minutes
Cook Time 6 hours
Resting 15 minutes
Total Time 6 hours 30 minutes
Servings: 8 servings
Course: Dinner
Cuisine: American
Calories: 390
Ingredients Equipment Method Notes

Ingredients
  

  • 1 yellow onion medium, cut into thick slices
  • 2 celery ribs, cut into 3-inch pieces
  • 1 cup chicken broth low-sodium
  • 4 tbsp unsalted butter softened
  • 2 tsp kosher salt
  • 1 tsp black pepper
  • 1 tsp garlic powder
  • 1 tsp dried thyme
  • 1 tsp paprika
  • 5.5 lb turkey breast 5- to 6-pound, bone-in, skin-on, fully thawed

Equipment

  • 1 6-quart slow cooker

Method
 

  1. Arrange the onion and celery in the bottom of a 6-quart slow cooker.
  2. Pour in the chicken broth.
  3. Mix the softened butter, salt, pepper, garlic powder, thyme, and paprika in a small bowl.
  4. Pat the turkey breast dry with paper towels.
  5. Gently loosen the skin.
  6. Spread the seasoned butter under the skin and over the outside of the breast.
  7. Set the turkey breast skin-side up on the vegetables and cover.
  8. Cook on LOW for 5 to 6 hours or HIGH for 3 to 4 hours, until a thermometer inserted into the thickest part without touching bone reads 165°F.
  9. Transfer the turkey to a cutting board.
  10. Rest for 15 minutes before carving.

Notes

For best results, check the thickest part of the breast without touching bone with a thermometer. Refrigerate leftovers for up to 4 days or freeze for up to 3 months. For a dairy-free option, use dairy-free butter in place of the unsalted butter.