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An overhead shot of two turkey breasts, one is sliced and one is whole, surrounded by fresh parsley.
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Slow Cooker Turkey Breast

This slow cooker turkey breast is such a great way to have a delicious, juicy turkey breast without worrying about a whole turkey cooking in the oven. Great for a smaller group, or when you need the oven space for other things. 
Prep Time15 mins
Cook Time4 hrs 15 mins
Total Time4 hrs 30 mins
Servings: 8
Calories: 383kcal

Ingredients

For the Rub:

  • 6 TBS unsalted butter
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp poultry seasoning
  • 1 tsp paprika
  • 1 tsp salt
  • 1/2 tsp black pepper

For the Turkey:

  • 6-8 lb skin on turkey breast (bone in or boneless is fine)
  • 1 onion (peeled and cut into 1 inch pieces)
  • 1 head of garlic (cut in half)

For the Gravy:

  • 1/4 cup unsalted butter
  • 1/4 cup all purpose flour
  • chicken broth
  • salt and pepper (to taste)

Instructions

For the Rub:

  • Add the rub ingredients to a medium sized bowl, and stir them together until you have a nice butter paste.

For the Turkey:

  • Loosen the turkey skin, and spread half the butter mixture under the skin of the turkey. Spread the other half of the top and sides of the turkey. Set it aside.
  • Place the onion, and garlic in the bottom of the slow cooker.
  • Add the turkey breast on top of the onion in the slow cooker.
  • Cook the turkey on low for about 4 to 6 hours, or until a thermometer can be inserted and reads 165 degrees Fahrenheit. (Check the temperature at 4 hours, then every 30 minutes, to try and keep it from being over cooked)
  • Transfer the turkey breast to a baking sheet.
  • Preheat the oven to a high broil.
  • Place the turkey pan into the oven on the low cooking shelf.
  • Let it broil for 3 to 6 minutes, or until the skin is crispy. (Watch it very closely, it can brown very quickly).
  • Let the turkey rest for about 5 minutes, then slice it up and serve!

For the Gravy:

  • Add the butter to a medium sauce pan and heat over medium high until the butter is melted.
  • Add in the flour and whisk it to combine. Let it cook for about 2 minutes until the mixture starts to get fragrant.
  • Strain the liquid from the bottom of the slow cooker to remove all the chunks.
  • Slowly whisk the liquid into the flour mixture. Add more chicken broth as necessary to reach 2 to 2.5 cups.
  • Bring the gravy to a simmer, and let it cook until thickened.
  • Add salt and pepper to taste.
  • Slice the turkey and serve it with the gravy and mashed potatoes as desired.

Nutrition

Calories: 383kcal | Carbohydrates: 4g | Protein: 54g | Fat: 18g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 157mg | Sodium: 726mg | Potassium: 31mg | Fiber: 1g | Sugar: 1g | Vitamin A: 243IU | Vitamin C: 1mg | Calcium: 8mg | Iron: 1mg