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Close-up of appetizing slow cooker turkey breast, partially sliced and garnished with fresh herbs on a bed of cooked onions.

The Easiest, Juiciest Slow Cooker Turkey Breast

This slow cooker turkey breast is a hands-off, foolproof method for tender, juicy, and flavorful turkey every time — perfect for holidays or everyday dinners.
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Prep Time 10 minutes
Cook Time 4 hours
Total Time 4 hours 10 minutes
Servings: 8 people
Course: Dinner, Holiday, Main
Cuisine: American
Calories: 310
Ingredients Equipment Method Notes

Ingredients
  

  • 3 lb boneless turkey breast
  • 4 tablespoons butter, softened
  • 1 large yellow onion, sliced into 1/2-inch rounds
  • 2 teaspoons kosher salt
  • 1/2 teaspoon black pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon dried oregano (or 1 tbsp fresh)
  • 1 teaspoon dried thyme (or 1 tbsp fresh)
  • 1 teaspoon paprika
  • 1/2 teaspoon turmeric (optional)
  • Fresh herbs for garnish (optional)

Equipment

  • Slow Cooker (4–6 quart) Main cooking vessel
  • Mixing Bowl For herb butter rub
  • Measuring spoons For spice accuracy
  • Paper Towels To pat turkey dry
  • rimmed baking sheet Optional for broiling

Method
 

  1. Spread a little softened butter on the bottom of your slow cooker and layer the onion slices evenly over it.
  2. Pat the turkey breast dry with paper towels. Remove any string or packaging inserts.
  3. Mix the remaining softened butter with kosher salt, pepper, garlic powder, oregano, thyme, paprika, and turmeric to form a paste.
  4. Rub a little seasoning paste on the underside of the turkey, then place it on top of the onions. Rub remaining paste over the top and sides. If skin-on, rub some under the skin.
  5. Cover and cook on LOW for 4 hours or until the thickest part of the breast reaches 165°F (74°C).
  6. Optional: Transfer turkey to a baking sheet and broil for 5–10 minutes to crisp the skin. Watch carefully to avoid burning.
  7. Let turkey rest for 20 minutes before slicing against the grain. Garnish with fresh herbs and serve.

Notes

If using a pre-brined turkey, reduce added salt. Use skin-on for best flavor. Boneless or bone-in both work — adjust cooking time accordingly. For crispy skin, broil after slow cooking. You can use fresh herbs instead of dried (3x the amount).