Juicy Slow Cooker Turkey Breast

Juicy Slow Cooker Turkey Breast delivers tender, flavorful meat with minimal hands-on time. You get deep garlic and herb aroma, silky meat, and a crisp skin finish that tastes like a roast. Make this when you want a simple Sunday dinner, an easy holiday main, or batch-cooked slices for sandwiches and salads. If you enjoy bright herb flavors, try the same technique as our garlic herb roasted turkey breast for another weeknight winner.

Why Make Juicy Slow Cooker Turkey Breast

You save time and get consistent results. The slow cooker maintains low, even heat so the turkey stays moist while you do other things.

You get big, comforting flavor without fuss. The garlic, onion, thyme, and spices soak into the meat and create savory depth.

You stretch your food budget. Turkey breast yields plenty of protein for several meals, and leftovers freeze well for soups and sandwiches.

You serve a healthy main. Turkey breast offers lean protein, and you control the salt and fat by adjusting the rub and butter.

How to Make Juicy Slow Cooker Turkey Breast

First, you build a savory paste from dry seasonings and oil to lock flavor into the skin and meat. Then, you nestle aromatics in the slow cooker to steam the turkey gently. The low, slow cook keeps the meat juicy and prevents dryness.

Next, you rest the bird, then crisp the skin quickly under a broiler or in a hot pan for contrast. Finally, you make a pan gravy from the cooking juices and a simple roux to serve alongside. The technique works because slow, moist heat breaks down fibers while the final high heat crisps the outside.

Ingredients

For the turkey:

• 2 kg / 4 lb turkey breast, skin on, bone in or boneless (if using frozen, thaw it) (Note 1)
• 1 1/2 – 2 tbsp olive oil
• 2 tsp salt
• 5 grinds of black pepper

For the aromatics:

• 1 head of garlic, cut in half horizontally
• 1 onion (brown, yellow or white), unpeeled, cut in half
• 5 sprigs of thyme (or 2 tsp dried thyme leaves)

For the rub:

• 1 1/2 tsp garlic powder
• 1 1/2 tsp onion powder
• 1 tsp paprika

For the gravy:

• Chicken stock/broth (or water), for topping up liquid (see Gravy step 1)
• 4 tbsp / 50g butter
• 1/4 cup / 35g flour

Salt and pepper exactly as provided

Directions

1. Place rub ingredients in a bowl and mix to combine; it should form a wet paste.
2. Pat the turkey dry all over with paper towels.
3. Slather the turkey with the rub, using most for the top and sides.
4. Place the garlic, onion, and thyme face down in the slow cooker.
5. Place the turkey breast on top so it sits elevated above the aromatics.
6. Slow Cook on LOW for 6 hours (do not use high) or until internal temperature reads 165F/75C when a thermometer inserts into the middle; check at 5 hours if you can. (To roast, follow this recipe.)
7. Remove the turkey from the slow cooker and let it rest for 20 minutes before crisping the skin (do not leave in slow cooker on Warm setting).
8. To crisp the skin, preheat your broiler and place the breast skin-side up on a baking tray; broil 3–6 minutes until deeply browned, watching closely.
9. Alternatively, crisp the skin in a hot skillet, skin-side down, for 3–5 minutes until golden and bubbling.
10. For the gravy, pour the slow cooker juices into a saucepan and top up with chicken stock to total about 2 cups of liquid.
11. Melt butter over medium heat, then whisk in flour and cook 1–2 minutes until lightly toasted.
12. Whisk in the warmed cooking liquid slowly and simmer 3–5 minutes until glossy and thickened; season to taste.

How to Serve Juicy Slow Cooker Turkey Breast

Serve sliced with a ladle of gravy and roasted vegetables for a classic plate.

Also, carve thin slices for sandwiches with mayo, cranberry sauce, and arugula.

Try cubes warmed into a creamy noodle or rice bowl for a weeknight meal.

For presentation, slice against the grain, fan the pieces on a warm platter, and spoon hot gravy down the center.

How to Store Juicy Slow Cooker Turkey Breast

Refrigerate leftovers in an airtight container for 3–4 days.

Freeze sliced turkey in vacuum bags or freezer-safe containers for up to 3 months.

Reheat in a 325°F/160°C oven covered with foil until warmed through, or warm gently in a skillet with a splash of stock to keep it moist.

Tips to Make Juicy Slow Cooker Turkey Breast

• Substitution: Use dried thyme if you don’t have fresh; increase to 2 tsp.
• Time-saver: Trim excess fat and pre-mix the rub the night before to save prep time.
• Troubleshoot: If the meat tastes bland, increase salt in the gravy and let it rest longer before slicing.
• Quality: Use a probe thermometer and remove the turkey right at 165F/75C for perfect juiciness.
• For a tangy brine technique, see the Greek yogurt marinated chicken breast for ideas you can adapt.

Variations

Herb-Citrus Twist: Add 1 tbsp grated orange zest to the rub and swap half the thyme for rosemary for bright flavor.

Smoky Paprika: Increase paprika to 2 tsp and add 1/2 tsp smoked paprika for a deeper, smoky note.

Creamy Dijon Glaze: Finish slices with a quick sauce of Dijon mustard, a splash of stock, and a pat of butter.

FAQs

Q: Can I use a frozen turkey breast in the slow cooker?

A: No; thaw fully before cooking so you reach a safe internal temperature evenly.

Q: Can I use bone-in vs boneless?

A: Yes; bone-in adds flavor and may need extra 30–60 minutes, so check temperature early.

Q: Can I make this ahead for a party?

A: Yes; cook and cool, then refrigerate. Reheat and crisp the skin right before serving for best texture.