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Slow Cooker Turkey Breast

Slow cooker turkey breast cooks over onion, celery, and chicken broth until the thickest part reaches 165°F. A seasoned butter rub helps keep the bone-in breast moist, and a 15-minute rest makes it easier to carve.
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Prep Time 15 minutes
Cook Time 6 hours
Resting 15 minutes
Total Time 6 hours 30 minutes
Servings: 8 servings
Course: Dinner
Cuisine: American
Calories: 330
Ingredients Equipment Method Notes

Ingredients
  

  • 1 yellow onion medium, quartered
  • 2 celery ribs cut into 3-inch pieces
  • 1 cup low-sodium chicken broth
  • 1 turkey breast 4- to 6-pound, bone-in, skin-on, fully thawed
  • 4 tbsp unsalted butter softened
  • 1.5 tsp salt
  • 0.5 tsp black pepper
  • 1 tsp dried thyme
  • 1 tsp garlic powder

Equipment

  • 1 6-quart slow cooker

Method
 

  1. Arrange the onion and celery in the bottom of a 6-quart slow cooker.
  2. Pour in the chicken broth.
  3. Pat the turkey breast dry.
  4. Mix the butter, salt, pepper, thyme, and garlic powder.
  5. Rub the mixture over the turkey, including under the skin where possible.
  6. Place the turkey breast on top of the vegetables.
  7. Cover and cook on LOW for 5 to 6 hours or HIGH for 3 to 4 hours, until a thermometer inserted into the thickest part without touching bone reads 165°F.
  8. Transfer the turkey to a cutting board.
  9. Rest for 15 minutes before carving.

Notes

For the most reliable result, check the thickest part without touching bone with a thermometer. Refrigerate leftovers for 3 to 4 days or freeze them for up to 3 months. For a dairy-free option, replace the butter with olive oil.