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Tender, juicy, and slow-cooked to comfort-food perfection — with no oven stress, no dry meat, and no wrestling a 15-pound bird.
Let me tell you — I love Thanksgiving, Sunday dinners, and big family meals, but I do not love battling a whole turkey. All that thawing, lifting, flipping, and praying the breast doesn’t dry out before the legs finish cooking? No thank you.
So I started slow cooking just the turkey breast — and I’ve never looked back. It’s easier, juicier, and makes just enough for a small crowd (or a week’s worth of sandwiches if it’s just you and yours).
This recipe gives you all the cozy, savory flavors you want — garlic, herbs, buttery richness — with almost zero effort. And if you’re a fan of crispy skin (I see you), I’ve got a little trick for that, too.
Why This Turkey is a Life Saver
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No oven required — leave that space for pies and rolls!
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Perfect for smaller gatherings — or just turkey-lovers who don’t want a whole bird
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Flavors for days — garlic, onion, herbs, and broth make this incredibly juicy
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Hands-off cooking — let the slow cooker do all the heavy lifting
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Gravy-ready drippings — because of course you want gravy
Ingredients You’ll Need
Here’s what goes into making this bird shine:
For the seasoning rub:
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2 tsp garlic powder
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1 tsp paprika (adds just a little smoky warmth)
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2 tsp onion powder
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1 tsp kosher salt
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½ tsp ground black pepper
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2 tbsp olive oil
For the slow cooker:
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1 cup chicken broth
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1 boneless turkey breast (3–4 lbs) — skin-on if you can find it!
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1 head garlic, halved horizontally — no need to peel
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1 yellow onion, peeled and halved
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2 sprigs fresh thyme
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2 sprigs fresh rosemary
Let’s Get Cookin’ — Real Simple-Like
1. Mix up your seasoning paste
In a small bowl, stir together your garlic powder, paprika, onion powder, salt, pepper, and olive oil. It’ll make a fragrant little paste — thick and perfect for rubbing all over the turkey.
2. Give that turkey a spa treatment
Take your thawed turkey breast (pat it dry if needed) and rub the seasoning paste all over. Get it into every nook and cranny — top, bottom, sides. Don’t be shy.
3. Layer the flavor in the slow cooker
Put your halved garlic and onion right in the bottom of your slow cooker. Pour the chicken broth in there too — it’s gonna keep everything moist and make dreamy drippings.
Then place the turkey breast on top of the garlic and onion. This lifts it up so it doesn’t sit directly in the liquid (we’re not making soup here). Tuck your thyme and rosemary sprigs around it.
4. Let it do its thing
Cover and cook:
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LOW for 7–8 hours — super juicy, hands-off
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HIGH for 3–4 hours — if you’re short on time
You’re aiming for an internal temp of 165°F, measured right in the thickest part.
5. (Optional but worth it) Broil for crispy skin
If you’ve got a skin-on turkey breast and want that golden crisp, take it out when it’s done and place it on a wire rack over a baking sheet. Pop it under a low broiler for 5–8 minutes, keeping a close eye. It crisps up beautifully without drying the meat.
What to Serve With It
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Mashed potatoes (of course)
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Stuffing — or “dressing,” if you’re from the South
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Cranberry sauce — homemade or the jiggly kind from the can, no judgment here
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Roasted carrots or green beans
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And don’t forget the gravy — just strain those slow cooker drippings and thicken ‘em up with a little flour or cornstarch
Leftovers? Oh Honey…
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Fridge: Lasts 3–4 days. Wrap it up tight.
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Freezer: Slice or shred and freeze in portions with some of the juice. Thaws like a dream.
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Reheat: In a covered skillet with a splash of broth or in the microwave with a damp paper towel.
Final Thoughts from My Kitchen to Yours
Whether it’s your first time cooking turkey or your fiftieth, this recipe takes all the stress off your shoulders. It’s simple, delicious, and practically foolproof. You’ll end up with meat so tender it slices like butter — and if you’re anything like me, you’ll be nibbling it cold from the fridge by day two.
Make it for a holiday, a Sunday supper, or just when you need a little comfort on a Tuesday. And if you try it, come back and tell me how it turned out. Did you crisp the skin? Did you use the drippings for gravy or soup?
I love hearing how these recipes come to life in your kitchens.
With garlic-scented hugs,
Slow Cooker Turkey Breast
Ingredients
- 2 teaspoons garlic powder
- 1 teaspoon paprika
- 2 teaspoons onion powder
- 1 teaspoon kosher salt
- 1/2 teaspoon ground black pepper
- 2 tablespoons olive oil
- 1 cup chicken broth
- 1 3-4 lb boneless turkey breast
- 1 head garlic, sliced in half horizontally
- 1 medium yellow onion, peeled and halved
- 2 sprigs fresh thyme
- 2 sprigs fresh rosemary
Instructions
- In a small bowl, mix garlic powder, paprika, onion powder, salt, pepper, and olive oil until a paste forms.
- Rub the seasoning paste all over the turkey breast.
- Place halved onion and garlic into the bottom of the slow cooker and pour in the chicken broth.
- Set the seasoned turkey breast on top of the onion and garlic. Add thyme and rosemary sprigs.
- Cover and cook on LOW for 7–8 hours or on HIGH for 3–4 hours, until the internal temperature reaches 165°F.
- Optional: Transfer turkey to a rack over a sheet pan and broil on LOW for 5–8 minutes to crisp the skin.
- Use pan drippings to make gravy if desired. Slice and serve warm.
Notes