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Slow Cooker Turkey Breast

Slow cooker turkey breast cooks over sliced onion and chicken broth until tender, with butter and herbs seasoning the skin. Rest it for 15 minutes before carving for juicy slices.
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Prep Time 10 minutes
Cook Time 6 hours
Resting 15 minutes
Total Time 6 hours 25 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 430
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
  • 2 tbsp butter softened
  • 1.5 tsp kosher salt
  • 0.5 tsp black pepper
  • 1 tsp garlic powder
  • 1 tsp dried thyme

Equipment

  • 1 6-quart slow cooker

Method
 

  1. Arrange the onion slices in the bottom of a 6-quart slow cooker.
  2. Pour in the chicken broth.
  3. Pat the turkey breast dry and place it on top of the onions.
  4. Rub the butter over the skin.
  5. Sprinkle evenly with the salt, pepper, garlic powder, and thyme.
  6. 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.
  7. Transfer the turkey to a cutting board.
  8. Let it rest for 15 minutes before carving.

Notes

For the best doneness check, insert the thermometer into the thickest part without touching bone. Refrigerate leftovers for 3 to 4 days; freezer-friendly. For a dairy-free swap, use olive oil instead of butter.