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Slow Cooker Turkey Breast with Garlic Herb Butter

Slow cooker turkey breast with garlic herb butter cooks over sliced onion and chicken broth until tender and juicy. A quick broil browns the skin, while fresh thyme, rosemary, and parsley add savory flavor.
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Prep Time 15 minutes
Cook Time 5 hours 34 minutes
Resting 15 minutes
Total Time 6 hours 4 minutes
Servings: 8 servings
Course: Dinner
Cuisine: American
Calories: 430
Ingredients Equipment Method Notes

Ingredients
  

  • 0.5 cup unsalted butter softened
  • 4 cloves garlic minced
  • 1 tbsp fresh thyme chopped
  • 1 tbsp fresh rosemary chopped
  • 1 tbsp fresh parsley chopped
  • 1.5 tsp kosher salt
  • 0.5 tsp black pepper
  • 1 yellow onion medium, thickly sliced
  • 1 cup low-sodium chicken broth
  • 4 lb turkey breast to 5-pound, bone-in, skin-on

Equipment

  • 1 6-quart slow cooker
  • 1 rimmed baking sheet

Method
 

  1. Stir the softened butter, minced garlic, chopped thyme, rosemary, and parsley, salt, and pepper together in a small bowl.
  2. Arrange the thickly sliced onion in the bottom of a 6-quart slow cooker and pour in the chicken broth.
  3. Pat the turkey breast dry, loosen the skin without tearing it, and spread about two-thirds of the herb butter under the skin and the rest over the skin.
  4. Set the turkey breast skin-side up on the onions, 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 of the breast, away from the bone, reads 165°F.
  5. For browned skin, transfer the turkey to a rimmed baking sheet and broil for 3 to 5 minutes, watching closely, until the skin is browned.
  6. Rest the turkey for 15 minutes before carving.

Notes

For evenly browned skin, watch the turkey closely while broiling. Refrigerate leftovers for 3 to 4 days or freeze them; for a dairy-free option, use a plant-based butter alternative.