Slow Cooker Turkey Breast Recipe

This Slow Cooker Turkey Breast Recipe makes the most tender, juicy turkey with garlic, thyme, and homemade gravy. Perfect for holidays or easy family dinners!

this Recipe

You know those moments when you’re absolutely sure you’ve got everything under control—only to have reality smack you in the face? That was me, one Thanksgiving, standing in my kitchen, staring at an oven that was already packed to the brim.

The turkey? Yeah, nowhere to go.

I had casseroles bubbling away, rolls that needed baking, and a pie that was, let’s be honest, acting real dramatic. My usual oven-roasted turkey plan? Completely out the window. That’s when I remembered my slow cooker sitting quietly on the counter, practically begging to save the day.

So, I threw in a turkey breast, rubbed it down with garlic and thyme, and let it work its magic while I focused on everything else. A few hours later? The juiciest, most flavorful turkey I’d ever made. And the best part? I wasn’t even stressed.

Now, I swear by this Slow Cooker Turkey Breast Recipe, whether it’s for Thanksgiving, a cozy Sunday dinner, or just when I want turkey without the whole “roasting a giant bird” situation.

Why You’ll Love This Slow Cooker Turkey Breast Recipe?

• No oven needed! Which means more space for pies, casseroles, or whatever else you’re making.
• Unbelievably juicy. The slow cooker locks in moisture, so you’ll never deal with dry turkey again.
• Super easy homemade gravy. The drippings in the slow cooker? Absolute gold.
• Perfect for smaller gatherings. No need for a massive turkey when a turkey breast is just right.

Ingredient Notes:

Every ingredient here pulls its weight, and trust me, they all matter:

• Turkey Breast – Bone-in gives the juiciest results, but boneless works too! Just make sure it’s fully thawed.
• Garlic & Onion – These create a flavorful base and keep the turkey slightly elevated so it doesn’t just sit in liquid.
• Thyme – Fresh thyme is ideal, but dried thyme works if that’s all you have.
• Paprika – Adds warmth and helps the turkey get a gorgeous golden color.
• Olive Oil – Helps the spice rub stick and keeps the turkey extra moist.
• Butter & Flour – Essential for making the creamiest, silkiest gravy.
• Chicken Stock – If your slow cooker doesn’t produce enough drippings, this saves the day.

How To Make Slow Cooker Turkey Breast?

Step 1: Prep the Turkey

First thing’s first—pat your turkey breast completely dry with paper towels. This helps the spice rub stick and prevents that weird, soggy texture.

Step 2: Make the Spice Rub

In a bowl, mix together garlic powder, onion powder, paprika, salt, and black pepper. Stir in olive oil until it forms a thick paste. Then, massage it all over the turkey, making sure to cover the top and sides.

Step 3: Build Your Flavor Base

Drop the onion halves, sliced garlic, and fresh thyme into the bottom of your slow cooker. These aromatics create a rich, herby flavor and keep the turkey from sitting directly in its juices.

Step 4: Let the Slow Cooker Do Its Thing

Place the turkey skin-side up on top of the aromatics. Cover and cook on LOW for about 6 hours, or until the internal temperature reaches 165°F (75°C).

Step 5: Crisp Up the Skin (If You Want Extra Flavor!)

If you’re a crispy-skin person (same!), transfer the turkey to a baking dish and broil it for 3-5 minutes. Keep a close eye on it—things can go from golden brown to burnt real quick.

Step 6: Make the Best Gravy Ever

Strain the turkey drippings from the slow cooker and measure out 2 cups. If you don’t have enough, top it off with chicken broth.

In a saucepan, melt butter, then whisk in flour to create a roux. Slowly pour in the drippings while whisking constantly. Let it simmer until thickened, then season with salt and pepper to taste.

Step 7: Serve & Devour!

Slice the turkey, drown it in that rich gravy, and enjoy every bite.

Storage Options:

Got leftovers? Lucky you! Here’s what to do with them:

• Refrigerate: Keep in an airtight container for up to 4 days.
• Freeze: Slice and store in freezer-safe bags for up to 3 months.
• Reheat: Gently warm in the oven at 300°F or microwave with a splash of broth to keep it juicy.

Variations and Substitutions:

Want to switch things up? Try these easy tweaks:

• Swap the seasoning. Use rosemary instead of thyme, or add smoked paprika for a deeper flavor.
• Make it dairy-free. Use olive oil instead of butter for the gravy.
• Try a different liquid. Apple cider or white wine add an amazing depth of flavor!

What to Serve with Slow Cooker Turkey Breast?

This turkey plays well with so many sides, but here are my favorites:

• Mashed Potatoes & Gravy – Because duh.
• Roasted Veggies – Brussels sprouts, carrots, green beans… you name it.
• Cranberry Sauce – A little tartness balances out the richness of the turkey.
• Stuffing – Because what’s turkey without stuffing?

Frequently Asked Questions:

Can I cook this on high?

You can, but low and slow gives the best results. If you’re short on time, cook on HIGH for 3-4 hours.

Can I use a boneless turkey breast?

Yep! Just check the internal temperature earlier—boneless turkey tends to cook faster.

Do I have to broil it at the end?

Not at all! The turkey will still taste amazing. But if you love crispy skin, it’s worth it.

This Slow Cooker Turkey Breast Recipe is hands-down the easiest way to make turkey that’s juicy, flavorful, and completely stress-free. Whether it’s for Thanksgiving, Christmas, or just a random Tuesday (because why not?), it never disappoints.

So, are you team slow cooker turkey now? Let me know in the comments—I’d love to hear if this recipe saved your holiday like it did mine!

Keep the Flavor Coming – Try These:

Crockpot BBQ Chicken Wings (3 Ingredients)

Cajun Chicken Alfredo with Broccoli

Delicious Chicken and Garlic Parmesan Rice Recipe

Slow Cooker Turkey Breast Recipe

Prep Time 15 minutes mins

Introducing the quintessential Slow Cooker Turkey Breast Recipe — a dish that harmoniously marries the tenderness of perfectly slow-cooked turkey with the irresistible crunch of its crisped skin. Every bite transports you to a world of rich flavors, where rustic garlic and fresh thyme notes play in perfect symphony with the depth of the homemade gravy.

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8 Servings

Ingredients

1x2x3x

• 2 kilograms / 4 pound turkey breast thawed if frozen, with skin, bone-in or boneless
• 1 garlic head sliced horizontally
• 1 onion any of brown, yellow, or white variety, unpeeled and halved
• 5 fresh thyme sprigs or 2 teaspoon dried thyme leaves

Rub:

• 1 and 1/2 teaspoon garlic powder
• 1 and 1/2 teaspoon onion powder
• 1 teaspoon paprika
• 2 teaspoon salt
• 5 grinds of fresh black pepper
• Between 1 and 1/2 to 2 tablespoon olive oil

Gravy:

• Chicken stock or broth or even water for topping up the liquid
• 4 tablespoon 50 grams butter
• 1/4 c 35 grams flour
• Salt and pepper to taste

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Instructions

 

1. Combine all the ingredients, for the rub until they form a moist paste. Use paper towels to dry off the turkey and apply the rub evenly focusing on the top and sides.
2. In your cooker place halved cloves, onion and thyme with their faces down. Then place the turkey breast on top to elevate it.
3. Set your slow cooker to LOW heat and let it cook for about 6 hours or until the internal temperature of the turkey reaches 165°F/75°C.
4. Once cooked carefully remove the turkey from the slow cooker. Allow it to rest for approximately 20 minutes.
5. Preheat your grill or broiler to high heat. Place the turkey in a dish that can withstand temperatures and broil it for 3 to 5 minutes until its skin becomes crispy. Keep an eye on it to prevent burning.
6. Pour out all of the liquid from your slow cooker into a jug through a strainer. If you have more than 2 cups of liquid add some chicken broth to make up for it. In a saucepan melt butter. Then add flour to create a paste. Gradually pour in the liquid while stirring continuously to avoid lumps. Let it simmer until the gravy thickens then season with salt and pepper according to taste.
7. Serve your turkey with gravy, on the side. Enjoy your meal!

Notes

If you're someone who wants to enjoy gluten-free meals without sacrificing flavor this recipe has got you covered! Instead of using flour to thicken the gravy try using gluten-free all-purpose flour or cornstarch. Just remember that when using cornstarch you only need half the amount compared to flour. Make sure to blend it with water before adding it to the gravy to prevent any lumps. This simple substitution ensures that the gravy remains delicious while also being suitable, for our gluten-free friends.

Audrey

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Bitty

I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!

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