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Juicy Slow Cooker Turkey Breast with Simple Herb Rub

Close-up of four thick slices of juicy slow cooker turkey breast, seasoned with herbs, resting in a white bowl.
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Make a tender, flavorful slow cooker turkey breast with minimal effort. This recipe guarantees moist meat perfect for weeknight dinners or holiday meals.

Ingredients

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  • 1 (3-4 pound) boneless, skinless turkey breast
  • 1 tablespoon dried thyme
  • 1 tablespoon dried rosemary
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 cup low-sodium chicken broth
  • 2 tablespoons olive oil
  • 2 sprigs fresh rosemary (optional, for layering)

Instructions

  1. In a small bowl, mix together the dried thyme, dried rosemary, garlic powder, onion powder, salt, and pepper to create the herb rub.
  2. Pat the turkey breast dry with paper towels. Rub the olive oil evenly over the entire surface of the turkey breast.
  3. Sprinkle the herb rub mixture generously over all sides of the turkey breast, pressing it gently to adhere.
  4. Pour the chicken broth into the bottom of your slow cooker. Place the seasoned turkey breast on top of the broth. If using, place the fresh rosemary sprigs on top of or around the turkey.
  5. Cover the slow cooker and cook on LOW for 4 to 5 hours, or on HIGH for 2 to 3 hours. The internal temperature should reach 165 degrees Fahrenheit in the thickest part of the breast.
  6. Carefully remove the turkey breast from the slow cooker and place it on a cutting board. Tent loosely with foil and let it rest for 10 to 15 minutes before slicing.
  7. If making gravy, skim fat from the remaining liquid in the slow cooker. Whisk in 2 tablespoons of cornstarch mixed with 3 tablespoons of cold water until smooth. Cook on HIGH for 5 to 10 minutes, stirring occasionally, until the gravy thickens.
  8. Slice the turkey breast against the grain and serve immediately with the gravy, if desired.

Notes

  • For crispier skin (if using skin-on turkey), transfer the cooked breast to a baking sheet and broil for 3-5 minutes until the skin browns. Watch closely to prevent burning.
  • This recipe works well for boneless turkey breast, which cooks faster than bone-in.
  • Use the leftover cooking liquid as a base for soup stock or to moisten stuffing.

Nutrition

Find it online: https://hearthbite.com/slow-cooker-turkey-breast/