Tender, buttery, and full of savory herbs, this slow cooker boneless turkey breast is the kind of cozy dinner that gives you all the comfort of a classic turkey meal without cooking a whole bird.

There’s something especially inviting about turkey cooking slowly with onion, thyme, oregano, garlic, and butter. As it cooks, the onions soften underneath the meat, the seasoned butter melts over the turkey, and everything comes together in those flavorful juices at the bottom of the slow cooker.

But my favorite thing about this recipe is how little work it asks of you. There’s no complicated roasting schedule and no whole turkey to wrestle with. Give yourself about 10 minutes to get everything ready, turn the slow cooker to low, and let it do the rest.

And if crispy skin is your favorite part? A quick trip under the broiler at the end takes care of that too.

Why You’ll Love This Recipe

We’ve been loving this turkey whenever we want the feeling of a traditional turkey dinner on a smaller, simpler scale. It’s juicy and savory, with plenty of herby flavor from the buttery rub, and it leaves the oven completely free for whatever else you’re cooking.

It’s especially nice for a smaller Thanksgiving or holiday meal, but I wouldn’t save it just for special occasions. With only 10 minutes of prep, it’s simple enough for a Sunday dinner too.

Plus, those juices collecting underneath the turkey are too good to waste. Turn them into gravy while the meat rests, and suddenly you have the beginnings of a seriously comforting dinner.

Slow Cooker Turkey Breast Ingredients

Here’s what you’ll need to make this easy slow cooker turkey breast:

• Boneless Turkey Breast – A 3 lb. boneless turkey breast is just the right size for this recipe. It cooks gently in the slow cooker until tender and juicy, without the work of preparing or carving a whole turkey.
• Butter – Softened butter creates the base of the seasoning rub. As the turkey cooks, it melts over the meat and adds richness while helping the herbs and spices cling to the surface.
• Yellow Onion – Thick slices of onion sit underneath the turkey as it cooks. They add savory flavor to the cooking juices and keep the turkey slightly elevated from the bottom of the slow cooker.
• Kosher Salt – Essential for bringing out the flavor of the turkey and seasonings. If your turkey breast is already brined or salted, use the reduced amount noted in the recipe.
• Black Pepper – Adds a little warmth and balances the buttery, savory flavors.
• Garlic Powder – An easy way to give the seasoned butter plenty of garlicky flavor and distribute it evenly over the turkey.
• Oregano – Adds an earthy, herby note to the rub. You can use dried oregano or fresh oregano, just as listed in the recipe.
• Thyme – Its savory flavor pairs especially well with turkey. Dried or fresh thyme both work here.
• Paprika – Adds mild warmth and helps give the outside of the turkey a richer color.
• Turmeric – This is optional, but I love the golden color it gives the turkey. Keep in mind that it will also turn the drippings—and any gravy you make with them—a deeper yellow.
• Fresh Herbs – An optional finishing touch that adds a little freshness and makes the sliced turkey especially pretty on the serving platter.

Step-by-Step Instructions

First, get the slow cooker ready.

If the butter is not already soft, microwave it for a few seconds until softened, taking care not to melt it completely. Use a small amount of the butter to coat the bottom of the slow cooker. Arrange the sliced onion over the bottom.

The onion creates a flavorful base for the turkey while it cooks, and it ends up surrounded by all those buttery, seasoned drippings.

Next, prepare the turkey.

Take the turkey breast out of its packaging. Remove and discard any gravy packets or other inserts. If appropriate for the type of turkey breast you are using, remove the trussing twine. Pat the turkey thoroughly dry with paper towels.

Now, make the seasoned butter.

Prepare the seasoning paste by combining the softened butter with 2 teaspoons kosher salt, 1/2 teaspoon black pepper, 1 teaspoon garlic powder, 1 teaspoon dried oregano, 1 teaspoon dried thyme, 1 teaspoon paprika, and, if using, 1/2 teaspoon turmeric. Stir until everything is evenly incorporated into a paste.

It’s a simple mixture, but there’s a lot of flavor packed into it. The oregano and thyme make it savory and herby, paprika adds warmth, and the optional turmeric gives the finished turkey a beautiful golden color.

Season the turkey.

Coat the underside of the turkey with a small amount of the seasoned butter and set the turkey on top of the onions. If the breast has skin, carefully loosen it and spread some of the seasoning mixture underneath. Return the skin to its original position, then distribute most of the remaining rub evenly over the top of the turkey.

Let the slow cooker take over.

Cover the slow cooker and cook on low for 4 hours.

At this point, most of the work is finished. As the turkey cooks, the butter and seasonings mingle with the turkey juices and onions underneath.

Want crispy skin?

Optional: For crisp skin, transfer the cooked turkey to a rimmed baking sheet with the skin facing upward. Broil for 5–10 minutes, stopping when the skin reaches your preferred level of crispness.

Finally, let it rest.

Leave the turkey to rest for 20 minutes before slicing.

That resting time is worth it. Use those 20 minutes to finish your sides or make gravy from the drippings, then slice the turkey and bring everything to the table.

Expert Tips

A few small details make this simple recipe even better.

Start with a fully thawed turkey breast. If yours is frozen, give it plenty of time to thaw safely in the refrigerator before cooking.

Make sure your butter is softened, not completely melted. Soft butter mixes easily with the herbs and spices and gives you a paste that you can spread over the turkey.

If your turkey has skin, don’t put all that flavorful butter on top. Gently lift the skin and work some of the rub underneath so the seasoning sits closer to the meat.

And pay attention to the type of turkey breast you buy. If it’s a Butterball turkey breast or another pre-brined turkey, use 1 teaspoon kosher salt instead of 2 teaspoons.

Most importantly, check that the turkey reaches an internal temperature of 165°F. Slow cookers and turkey breasts can vary, so temperature is the best way to confirm that it’s ready.

Recipe Variations

One of the nice things about this recipe is that you can make a few adjustments without changing the basic method.

If you don’t have turmeric, simply leave it out. The turkey won’t have quite the same golden hue, but the rest of the buttery herb mixture will still give it plenty of flavor.

Prefer fresh herbs? The ingredient list already gives you that option. Use 1 tablespoon fresh oregano instead of 1 teaspoon dried, or 1 tablespoon fresh thyme instead of 1 teaspoon dried.

You can also use this method for a larger, bone-in turkey breast. For one weighing around 6 pounds, double the rub and cook it on low for about 6 hours, or until the internal temperature reaches 165°F.

Cooking for a bigger group? Two approximately 3-pound boneless turkey breasts can cook together on low for 5–6 hours. Double the rub, and start checking the internal temperature around the 5-hour mark.

Storage & Reheating

Leftover turkey is one of the best parts of making this recipe. Store the cooked turkey in an airtight container in the refrigerator, preferably with a little of the cooking liquid or gravy to help keep the meat moist.

When you’re ready to reheat it, warm the turkey gently instead of blasting it with high heat. Adding some of the reserved drippings, gravy, or a little broth can help the slices stay tender as they warm through.

And don’t feel like leftovers have to become the same turkey dinner all over again. The sliced meat is great tucked into sandwiches or added to soups and casseroles.

Serving Suggestions

This turkey is made for all the cozy sides.

For a classic holiday-style plate, serve thick slices with creamy mashed potatoes, stuffing or dressing, cranberry sauce, green beans, sweet potatoes, and plenty of gravy.

For a simpler Sunday dinner, you don’t need nearly as much. Add roasted vegetables, potatoes, and something fresh on the side, and you have an easy, comforting meal.

And definitely consider making gravy with the drippings. While the turkey rests, melt 2 tablespoons butter or fat from the drippings, whisk in 2 tablespoons flour, and cook for at least 1 minute. Gradually whisk in approximately 1 cup drippings and cook for 3–5 minutes, until thickened. Add chicken stock if you need additional liquid.

Spoon that warm gravy over the sliced turkey, add your favorite sides, and dinner is ready.

Recipe FAQs

1. Can I put a frozen turkey breast straight into the slow cooker?
No, the turkey breast should be completely thawed before cooking. I like to move it from the freezer to the refrigerator about 3 days ahead of time. It may thaw sooner, but this gives you plenty of time and makes prep much easier on cooking day.

2. How do I know when my turkey breast is done?
The easiest way is to check it with a meat thermometer. Insert it into the thickest part of the turkey breast and look for an internal temperature of 165°F. For the 3-pound boneless turkey breast in this recipe, cook on low for 4 hours, but always use the temperature to make sure it’s fully cooked.

3. Do I need to add broth or water to this recipe?
No, there’s no need to add any extra liquid. The turkey releases plenty of juices as it cooks, and those juices mix with the butter, seasonings, and onion. You’ll even have flavorful drippings left at the end that you can use to make gravy.

4. How can I get crispy skin in a slow cooker?
The slow cooker keeps the turkey nice and juicy, but it won’t make the skin very crispy. For crispy skin, place the cooked turkey skin-side up on a rimmed baking sheet and broil for 5–10 minutes. Keep an eye on it and take it out once the skin is crisped to your liking.

5. Can I make this turkey breast ahead of time?
Yes! You can arrange everything in the slow cooker crock, cover it, and keep it in the refrigerator overnight. The next day, place the crock into the slow cooker and cook as directed. This is especially helpful for Thanksgiving or any time you want to get most of the prep out of the way early.

Slow Cooker Boneless Turkey Breast

A simple slow-cooker method for preparing a 3-pound boneless turkey breast with a seasoned butter rub and a bed of sliced onion. The turkey cooks on low for 4 hours, then rests before slicing. For a browned, crisp exterior, finish it briefly under the broiler.

Print Pin

Course: Main Course

Cuisine: American

Keyword: Slow Cooker Boneless Turkey Breast, Slow Cooker Turkey Breast

Prep Time: 10 minutes minutes

Cook Time: 4 hours hours

Resting Time: 20 minutes minutes

Total Time: 4 hours hours 30 minutes minutes

Servings: 8

Ingredients

• 3 lb boneless turkey breast (see notes if it's trussed together with string)
• 4 tbsp butter, softened
• 1 large yellow onion, cut into roughly 1/2 inch slices
• 2 tsp kosher salt
• 1/2 tsp black pepper
• 1 tsp garlic powder
• 1 tsp dried oregano or 1 tablespoon fresh
• 1 tsp dried thyme or 1 tablespoon fresh
• 1 tsp paprika
• 1/2 tsp turmeric, optional
• fresh herbs for garnish, optional

Instructions

• If the butter is not already soft, microwave it for a few seconds until softened, taking care not to melt it completely. Use a small amount of the butter to coat the bottom of the slow cooker. Arrange the sliced onion over the bottom.
• Take the turkey breast out of its packaging. Remove and discard any gravy packets or other inserts. If appropriate for the type of turkey breast you are using, remove the trussing twine. Pat the turkey thoroughly dry with paper towels.
• Prepare the seasoning paste by combining the softened butter with 2 teaspoons kosher salt, 1/2 teaspoon black pepper, 1 teaspoon garlic powder, 1 teaspoon dried oregano, 1 teaspoon dried thyme, 1 teaspoon paprika, and, if using, 1/2 teaspoon turmeric. Stir until everything is evenly incorporated into a paste.
• Coat the underside of the turkey with a small amount of the seasoned butter and set the turkey on top of the onions. If the breast has skin, carefully loosen it and spread some of the seasoning mixture underneath. Return the skin to its original position, then distribute most of the remaining rub evenly over the top of the turkey.
• Cover the slow cooker and cook on low for 4 hours.
• Optional: For crisp skin, transfer the cooked turkey to a rimmed baking sheet with the skin facing upward. Broil for 5–10 minutes, stopping when the skin reaches your preferred level of crispness.
• Leave the turkey to rest for 20 minutes before slicing.

Notes

Recipe Notes

• Use a fully thawed turkey breast. If frozen, thaw it completely in the refrigerator before adding it to the slow cooker. Moving it to the fridge about 3 days before cooking gives you plenty of time.
• Watch the salt. If you’re using a Butterball or another pre-brined turkey breast, use 1 teaspoon kosher salt instead of 2 teaspoons, since the turkey is already seasoned with salt.
• Turkey breast roast: If your turkey comes wrapped in trussing or netting, you can leave it on to help hold the roast together. If the breast is solid and holds its shape well, you can remove it before cooking.
• Turmeric is optional. It adds a beautiful golden color and a little extra flavor. Just remember that it will also give gravy made from the drippings a yellow-golden color.
• Check the temperature. The turkey is ready when the thickest part reaches 165°F. Cooking times can vary depending on the size of the turkey and your slow cooker.
• For two 3 lb. boneless turkey breasts: Double the seasoning rub and cook on low for 5–6 hours, checking the internal temperature around 5 hours.
• For a 6 lb. bone-in turkey breast: Double the seasoning rub and cook on low for about 6 hours, or until it reaches 165°F.
• Make it ahead. Assemble everything in the slow cooker crock, cover, and refrigerate overnight. The next day, place the crock into the slow cooker and cook as directed.
• Save those drippings! They make an easy gravy. Melt 2 tablespoons butter or fat from the drippings, whisk in 2 tablespoons flour, and cook for at least 1 minute. Slowly whisk in about 1 cup drippings and cook for 3–5 minutes, or until thickened.

Nutrition

Calories: 231kcal | Carbohydrates: 2g | Protein: 37g | Fat: 9g | Saturated Fat: 4g | Cholesterol: 107mg | Sodium: 983mg | Potassium: 442mg | Fiber: 1g | Sugar: 1g | Vitamin A: 332IU | Vitamin C: 1mg | Calcium: 35mg | Iron: 1mg

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