Slow-Cooker Turkey Breast Recipe

This slow-cooked turkey breast is sure to inspire your healthiest, most delicious weeknight meals yet. Unlike roasting, slow-cooking locks in moisture, creating juicy and flavorful meat. Keep the skin on while cooking to seal in the herbed butter rub. Turkey is always an appealing weeknight addition because of its healthy, lean meat, but it's not always seen as the most inspiring of dishes. If not kept under the correct conditions with proper pampering, it becomes dry and tough. To get the right amount of flavor and moistness, slow cooking is the answer. Relaxed winter nights call for satisfying weeknight suppers that don't sacrifice taste for ease. This slow-cooker turkey breast recipes calls for thyme, garlic, rosemary, sage, lemon zest, and black pepper, ensuring a deeply seasoned result. We developed three delicious recipes to accompany this slow-cooked turkey breast that we think your family will love. Choose the Kentucky Hot Brown Casserole for a filling, one-dish meal, the Turkey with Shallot-Mustard Sauce and Roasted Potatoes for a casual, no-fuss supper, or the Wedge Salad with Turkey and Blue Cheese-Buttermilk Dressing for a hearty weekday lunch. You can't go wrong with this good-for-you protein-packed base for any meal this season. Bonus points for being able to switch on the slow cooker and forget about it for five hours!

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Photo: Southern Living
Active Time:
10 mins
Total Time:
5 hrs 10 mins
8 serves


  • 1/2 cup unsalted butter, softened

  • 1 tablespoon chopped fresh thyme

  • 2 teaspoons finely chopped garlic (from 2 garlic cloves)

  • 2 teaspoons chopped fresh rosemary

  • 2 teaspoons chopped fresh sage

  • 1 teaspoon lemon zest (from 1 lemon)

  • 1 tablespoon kosher salt, divided

  • 1 1/2 teaspoons black pepper, divided

  • 1 (6 lb.) bone-in, skin-on whole turkey breast

  • 1/2 cup chicken broth


  1. Stir together butter, thyme, garlic, rosemary, sage, lemon zest, 2 teaspoons of the salt, and 1 teaspoon of the pepper in a medium bowl until well incorporated. Rub butter mixture under turkey skin. Sprinkle outside of turkey with remaining 1 teaspoon salt and 1/2 teaspoon pepper. Pour chicken broth in bottom of a 6-quart slow cooker; add turkey, skin side up. Cover and cook on LOW until a thermometer inserted into thickest portion registers 165°F, 4 1/2 to 5 hours. Remove turkey; remove skin from turkey, and reserve for later use.

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