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Slow Cooker Turkey Breast

Slow cooker turkey breast cooks over onions and chicken broth until tender, then rests before carving. A seasoned butter mixture spread over and under the skin adds flavor to the bone-in breast.
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Prep Time 15 minutes
Cook Time 5 hours
Resting 20 minutes
Total Time 5 hours 35 minutes
Servings: 8 servings
Course: Dinner
Cuisine: American
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

  • 1 yellow onion medium, sliced
  • 1 cup low-sodium chicken broth
  • 4.5 lb turkey breast 4- to 5-pound, bone-in, skin-on, fully thawed and patted dry
  • 4 tbsp unsalted butter softened
  • 1 tsp kosher salt
  • 0.5 tsp black pepper
  • 1 tsp dried thyme
  • 1 tsp dried rosemary crushed
  • 2 cloves garlic minced

Equipment

  • 1 6-quart slow cooker

Method
 

  1. Arrange the sliced yellow onion in the bottom of a 6-quart slow cooker.
  2. Pour the low-sodium chicken broth over the onion.
  3. Set the turkey breast on the onions.
  4. Mix the softened unsalted butter, kosher salt, black pepper, dried thyme, crushed dried rosemary, and minced garlic.
  5. Spread the butter mixture over the turkey and under the skin where it loosens easily.
  6. Cover and cook on LOW for 5 to 6 hours or HIGH for 3 to 4 hours, until a thermometer in the thickest part of the breast, without touching bone, reads 165°F.
  7. Transfer the turkey to a cutting board.
  8. Rest the turkey for 20 minutes before carving.
  9. Carve the turkey.

Notes

For the most accurate doneness check, insert the thermometer into the thickest part of the breast without touching bone. Refrigerate leftovers for up to 4 days; cooked turkey freezes well. For a dairy-free option, use a plant-based butter alternative.