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Slow Cooker Turkey Breast

Slow cooker turkey breast cooks over onion and celery until tender, then goes under the broiler for browned, crisp skin. Seasoned with softened butter, garlic, thyme, and paprika, it makes a savory centerpiece with minimal hands-on prep.
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Prep Time 15 minutes
Cook Time 6 hours 5 minutes
Resting 15 minutes
Total Time 6 hours 35 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 390
Ingredients Equipment Method Notes

Ingredients
  

  • 1 yellow onion medium, cut into wedges
  • 2 celery ribs cut into 3-inch pieces
  • 0.5 cup low-sodium chicken broth
  • 1 turkey breast 4- to 5-pound, bone-in, skin-on, thawed and unbrined
  • 3 tbsp unsalted butter softened
  • 1.5 tsp kosher salt
  • 1 tsp garlic powder
  • 1 tsp dried thyme
  • 0.5 tsp black pepper
  • 0.5 tsp paprika

Equipment

  • 1 6-quart slow cooker
  • 1 rimmed baking sheet

Method
 

  1. Put the onion, celery, and chicken broth in a 6-quart slow cooker.
  2. Pat the turkey breast dry with paper towels and gently loosen the skin over the breast.
  3. Mix the butter, salt, garlic powder, thyme, black pepper, and paprika.
  4. Rub the mixture under the skin and over the turkey.
  5. Set the turkey skin-side up on top of the vegetables.
  6. Cover and cook on LOW for 5 to 6 hours or HIGH for 3 to 4 hours, until a thermometer inserted into the thickest part of the breast without touching bone reads 165°F.
  7. Transfer the turkey skin-side up to a rimmed baking sheet and broil for 3 to 5 minutes, watching closely, until the skin is browned and crisp.
  8. Rest the turkey for 15 minutes before carving.

Notes

For juicy turkey, check the thickest part of the breast without touching bone with a thermometer. Refrigerate leftovers for 3 to 4 days or freeze them for up to 3 months. For a dairy-free version, use a dairy-free butter alternative.