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Slow Cooker Turkey Breast

Slow cooker turkey breast cooks over onion and celery until tender, with butter and herbs rubbed under the skin for well-seasoned meat. The slow cooker keeps the turkey moist, and a 20-minute rest makes it easier to carve.
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Prep Time 15 minutes
Cook Time 5 hours
Resting 20 minutes
Total Time 5 hours 35 minutes
Servings: 8 servings
Course: Dinner
Cuisine: American
Calories: 360
Ingredients Equipment Method Notes

Ingredients
  

  • 1 yellow onion medium, cut into wedges
  • 2 celery ribs, cut into 2-inch pieces
  • 1 cup low-sodium chicken broth
  • 1 turkey breast 5- to 6-pound, bone-in, skin-on, fully thawed
  • 2 tbsp unsalted butter softened
  • 1.5 tsp kosher salt
  • 0.5 tsp black pepper
  • 1 tsp thyme dried
  • 1 tsp garlic powder

Equipment

  • 1 6-quart slow cooker

Method
 

  1. Place the onion and celery in a 6-quart slow cooker.
  2. Pour in the chicken broth.
  3. Pat the turkey breast dry with paper towels.
  4. Gently loosen the skin.
  5. Rub the softened butter over the meat and skin.
  6. Stir together the salt, pepper, thyme, and garlic powder.
  7. Rub the seasoning over the turkey and under the skin.
  8. Place the turkey skin-side up on the vegetables.
  9. Cover and cook on LOW for 5 to 6 hours or HIGH for 3 to 4 hours, until an instant-read thermometer inserted into the thickest part of the breast without touching bone reads 165°F.
  10. Transfer the turkey to a cutting board.
  11. Tent loosely with foil.
  12. Rest for 20 minutes before carving.

Notes

For the most reliable doneness check, insert the instant-read thermometer into the thickest part of the breast without touching bone. Refrigerate leftovers for 3 to 4 days or freeze them for up to 3 months. For a dairy-free option, use olive oil instead of butter.