Crock Pot Slow Cooker Turkey Breast Recipe
Learn how to cook a turkey breast to be perfectly JUICY with this easy Crock Pot slow cooker turkey breast recipe! Just 10 minutes to prep, then the bone-in turkey breast cooks itself.
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- 1 7-lb Bone-in turkey breast (2 halves joined at the breast bone)
- 1/4 cup Butter (softened; plus more for greasing the slow cooker)
- 2 tsp Sea salt
- 1/2 tsp Black pepper
- 4 cloves Garlic (minced)
- 2 tsp Fresh rosemary
- 2 tsp Fresh thyme
- 2 tsp Fresh parsley
- 1/2 tsp Paprika
- 1 large Yellow onion (cut into large, thick slices)
- 1/2 cup Chicken broth
In a small bowl, mash together the butter, salt, pepper, garlic, rosemary, thyme, parsley, and paprika.
Use paper towels to pat the turkey VERY dry, so that the herb butter sticks better. Rub the butter all over the top and sides of the turkey breast. (It's ok if it doesn't fully spread, just pat it down as best you can.)
Grease the bottom of the slow cooker with more butter. Place the onion inside and pour the chicken broth over it. (The onion will help keep the turkey raised.) Place the turkey breast on top of the onion.
Cover and cook for 6-8 hours on low or 4-5 hours on high, until internal temperature reaches at least 160 degrees F (71 degrees C) inside (it will rise another 5 degrees during broiling and resting). If you can, lift the lid about an hour into cooking and use a pastry brush to spread the herb butter more evenly over the top and sides of the turkey. (Don't use melted butter from the beginning because it will all drip off the cold turkey.)
When the turkey is done, discard the onions but save the liquid below, which you can use as chicken broth in recipes!
Toward the end, preheat the broiler and place the rack close to it, with just enough room for the turkey to fit underneath. Transfer the turkey breast to a baking dish or roasting pan, and broil for 4-8 minutes, until browned. Rest for 10 minutes before slicing.
Serving size: ~6-8 oz cooked turkey, or 1/6 of entire recipe
* Onion is not included in nutrition info because it's there for flavoring and elevating the turkey meat, and is typically discarded. Serving size weight is edible portion, not including bones.
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