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Slow Cooker Turkey Breast

Slow cooker turkey breast cooks skin-side up over onion and chicken broth, with seasoned butter tucked under the skin and spread over the outside. The low-and-slow method keeps the meat tender and gives you a simple centerpiece to carve after resting.
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Prep Time 15 minutes
Cook Time 5 hours
resting 15 minutes
Total Time 5 hours 30 minutes
Servings: 8 servings
Course: Dinner
Cuisine: American
Calories: 390
Ingredients Equipment Method Notes

Ingredients
  

  • 1 yellow onion large, quartered
  • 1 cup low-sodium chicken broth
  • 4 tbsp unsalted butter softened
  • 1.5 tsp kosher salt
  • 0.5 tsp black pepper
  • 1 tsp dried thyme
  • 0.5 tsp dried sage
  • 0.5 tsp garlic powder
  • 1 turkey breast 4- to 6-pound, bone-in, skin-on, completely thawed

Equipment

  • 1 6-quart slow cooker

Method
 

  1. Arrange the onion in the bottom of a 6-quart slow cooker.
  2. Pour the chicken broth over the onion.
  3. Stir the butter, salt, pepper, thyme, sage, and garlic powder together in a small bowl.
  4. Pat the turkey breast dry.
  5. Gently loosen the turkey skin.
  6. Spread the butter mixture under the skin and over the outside.
  7. Set the turkey breast skin-side up on the onion.
  8. 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.
  9. Transfer the turkey to a cutting board.
  10. Rest for 15 minutes before carving.

Notes

For the most accurate doneness, insert the thermometer into the thickest part without touching bone. Refrigerate leftovers for 3 to 4 days or freeze them; use dairy-free butter as a dairy-free swap.