Garlic Herb Slow Cooker Turkey Breast is a simple and tasty way to enjoy juicy turkey without all the fuss. The turkey breast cooks slowly in the crockpot with a mix of garlic, herbs, and a little bit of seasoning that makes every bite flavorful and tender. This dish fills the kitchen with a wonderful aroma that’s hard to resist.
I love how easy this recipe is, especially when I don’t want to spend a lot of time watching over the stove. Toss everything in the slow cooker in the morning, and by dinner time, you have a delicious, moist turkey breast that everyone loves. The garlic and herbs mix into the meat so nicely, giving it a homey, comforting taste that feels like a special treat.
My favorite way to serve this turkey breast is with some roasted veggies or mashed potatoes on the side. It’s great for a cozy family meal or even for meal prep because it stays tender and flavorful, even as leftovers. If you’re looking for a simple, hands-off turkey recipe that turns out tasty every time, this slow cooker garlic herb turkey breast is definitely worth trying!
Key Ingredients & Substitutions
Turkey breast: I prefer skin-on for more flavor and juiciness. If you only find skinless, it works fine but may be less moist. You can also try chicken breast as a quick substitute.
Fresh herbs: Fresh thyme and parsley give a bright, fresh taste. If you don’t have fresh, dried herbs work well—use about half the amount. Rosemary is optional but adds a nice piney note.
Garlic: Fresh minced garlic is best for bold flavor. Garlic powder can be used if needed but use less to avoid overpowering.
Chicken broth: It keeps the turkey moist in the slow cooker. If you don’t have broth, water with a pinch of salt works too.
Lemon juice: Adds a bit of acidity to brighten flavors. Lime juice or a splash of vinegar can be good alternatives.
How Can I Keep the Turkey Breast Juicy and Flavored in the Slow Cooker?
Slow cookers can dry out lean meats like turkey if not careful. Here’s how to get juicy, flavorful results:
- Pat the turkey dry before rubbing with herbs and garlic to help the seasoning stick.
- Rub the mixture under the skin as well for deeper flavor.
- Place aromatics like chopped onions at the bottom to add moisture and flavor.
- Pour broth and lemon juice around the turkey but avoid washing off the rub.
- Cook on LOW for even, gentle heating that keeps meat tender.
- Use a meat thermometer to remove turkey exactly at 165°F, so it’s cooked through but not overdone.
- Let the turkey rest after cooking to let juices redistribute.
Optional: For crispier skin, quickly sear the turkey skin in a hot pan after slow cooking. This step adds texture without risking dry meat.
Equipment You’ll Need
- Slow cooker – cooks the turkey gently and keeps it moist without needing your attention.
- Meat thermometer – ensures the turkey reaches 165°F for safe, perfectly cooked meat.
- Small mixing bowl – to easily mix the garlic and herbs for the marinade.
- Sharp knife and cutting board – for trimming any excess fat and slicing the turkey after cooking.
- Skillet (optional) – for quickly searing the turkey skin to add crispiness at the end.
Flavor Variations & Add-Ins
- Swap rosemary for sage for a warmer, woodsy flavor that’s great in fall meals.
- Add sliced mushrooms or carrots to the slow cooker for a boost of earthy flavor and extra veggies.
- Use lemon zest along with lemon juice for a brighter citrus kick.
- Try adding a splash of white wine to the broth for a subtle depth of flavor.
How to Make Garlic Herb Slow Cooker Turkey Breast?
Ingredients You’ll Need:
For The Turkey and Herb Rub:
- 3 to 4 pounds boneless skin-on turkey breast
- 4 cloves garlic, minced
- 2 tablespoons fresh thyme leaves, chopped (or 1 tablespoon dried thyme)
- 2 tablespoons fresh parsley, chopped
- 1 tablespoon fresh rosemary, chopped (optional)
- 1 small onion, finely chopped
- 2 tablespoons olive oil
- 1 teaspoon salt
- ½ teaspoon black pepper
For Cooking Liquid and Finishing:
- ½ cup low sodium chicken broth
- 1 tablespoon lemon juice
- 1 tablespoon unsalted butter, melted (optional for finishing)
How Much Time Will You Need?
This recipe requires about 15 minutes for preparation, then 4 to 6 hours of slow cooking on low heat. After cooking, allow 10 minutes for the turkey to rest before slicing and serving. Overall, you’ll spend a little time prepping and then let the slow cooker work its magic.
Step-by-Step Instructions:
1. Make the Herb Garlic Marinade:
In a small bowl, mix minced garlic, chopped thyme, parsley, rosemary (if you have it), olive oil, salt, and pepper. This flavorful marinade will give the turkey a wonderful herb and garlic aroma.
2. Prepare the Turkey Breast:
Pat the turkey breast dry with paper towels to remove excess moisture. Rub the garlic herb mixture all over the turkey breast. If you can, gently rub some under the skin for deeper flavor. This helps lock in the herbs during cooking.
3. Set Up the Slow Cooker:
Place the chopped onion at the bottom of the slow cooker. Set the rubbed turkey breast on top of the onion layer. Pour the chicken broth and lemon juice around the turkey, being careful not to wash away the herb rub.
4. Slow Cook the Turkey:
Cover the slow cooker and cook on LOW for 4 to 6 hours. Check the turkey’s internal temperature with a meat thermometer—once it reaches 165°F (75°C), it’s ready. This slow cooking gives a tender, juicy turkey full of herb flavor.
5. Finish and Serve:
Carefully remove the turkey breast from the slow cooker and place on a cutting board. If you like crispy skin, heat a skillet over medium-high heat, brush the skin with melted butter, and sear the turkey for 1-2 minutes until golden brown.
Let the turkey rest for 10 minutes to let the juices settle. Slice the turkey and spoon some of the flavorful cooking juices over the pieces. Serve with your favorite sides like green beans and stuffing for a tasty, comforting meal.
Can I Use Frozen Turkey Breast in the Slow Cooker?
It’s best to use fully thawed turkey breast to ensure even cooking. Thaw frozen turkey in the fridge for 24-48 hours before using. Cooking from frozen can lead to uneven doneness and longer cook times.
Can I Substitute Dried Herbs for Fresh?
Yes! Use about half the amount of dried herbs since they’re more concentrated. For example, if the recipe calls for 2 tablespoons fresh thyme, use 1 tablespoon dried thyme.
How Should I Store Leftovers?
Store leftover turkey in an airtight container in the refrigerator for up to 3-4 days. Reheat gently in the microwave or on the stovetop to keep it moist.
Is It Necessary to Sear the Turkey Skin After Slow Cooking?
Searing is optional but recommended if you want crispy, golden skin. If you prefer, you can skip this step and serve the turkey as is—it will still be flavorful and tender.
