Introduction

Remember those holiday meals where the star of the show, the turkey, felt like a culinary Everest? The hours spent basting, the worry about dryness, the sheer effort? Well, my friends, I’m here to tell you there’s a magical way to get that tender, juicy, and incredibly flavorful turkey breast without all the fuss. This Slow Cooker Turkey Breast recipe is a total game-changer, and honestly, it tastes like it came from a fancy restaurant, not a countertop appliance. It’s so simple, you’ll be making it for weeknight dinners, casual gatherings, or whenever you’re craving a comforting, delicious meal that practically cooks itself. Get ready to impress yourself (and anyone lucky enough to be at your table!).

Why You’ll Love This Recipe

Fast Prep: Seriously, you’ll spend more time gathering ingredients than actually cooking.
Incredibly Easy: Toss it in, set it, and forget it – it’s that simple!
Perfect for Gifting: Make a big batch and portion it out for friends or neighbors who could use a home-cooked meal.
Crowd-Pleaser: Even the pickiest eaters will devour this tender, flavorful turkey.
Minimal Cleanup: The slow cooker does all the work, leaving you with just a few dishes to wash.

Ingredients

Gathering your ingredients is a breeze! Here’s what you’ll need:

1 bone-in turkey breast (6-7 pounds): This size is perfect for most slow cookers and yields plenty of delicious meat. Keeping the skin on adds wonderful flavor and helps keep the breast moist.
2 oranges, quartered (or 1 orange and 1 lemon): These citrus beauties work wonders, infusing the turkey with a bright, fresh flavor and helping to tenderize the meat. I love using both for an extra zing!
4 sprigs fresh thyme: The earthy, slightly floral notes of thyme are a classic pairing with poultry.
4 sprigs fresh rosemary: Rosemary brings a robust, piney aroma that’s simply divine with turkey.
1 tablespoon olive oil: Just a little helps the seasonings adhere and gives the skin a lovely sheen.
1 tablespoon chopped fresh thyme: For an extra punch of thyme flavor, we’ll use some finely chopped leaves.
1 tablespoon chopped fresh rosemary: Similarly, a bit of chopped rosemary adds concentrated flavor.
1 to 2 teaspoons fine sea salt, to taste: Salt is key to bringing out all the flavors. Start with 1 teaspoon and add more if you prefer.
½ teaspoon freshly ground black pepper: Freshly ground pepper always makes a difference!
1 cup low-sodium chicken broth or chicken stock (or apple cider): This liquid at the bottom helps create steam, keeping the turkey wonderfully moist. Apple cider adds a subtle sweetness that’s also fantastic!

How to Make It

Alright, let’s get this turkey party started! It’s so straightforward, you’ll be amazed.

Prep the Turkey: First things first, pat your turkey breast dry with paper towels. This helps the olive oil and seasonings stick better. Then, give it a nice rub down with the olive oil.
Season Generously: Now, sprinkle that turkey breast all over with the fine sea salt and freshly ground black pepper. Don’t be shy – a good seasoning is crucial for flavor!
Stuff with Flavor: Gently tuck the quartered oranges (or orange and lemon slices), the fresh thyme sprigs, and the fresh rosemary sprigs into the cavity of the turkey breast. This is where all the magic happens – the aromatics will perfume the meat as it cooks.
Into the Slow Cooker: Carefully place your seasoned and stuffed turkey breast into your slow cooker. Make sure it fits snugly but isn’t too crammed.
Add the Liquid: Pour the chicken broth (or apple cider, if you’re feeling adventurous!) into the bottom of the slow cooker. This creates that essential moist cooking environment.
Cook to Perfection: Cover your slow cooker and set it to LOW. Let it cook for 4 to 6 hours. The best way to know it’s done is by using a meat thermometer. You’re looking for an internal temperature of 165°F (74°C) in the thickest part of the breast.
Rest and Carve: Once it’s reached that perfect temperature, carefully remove the turkey breast from the slow cooker. Let it rest on a cutting board for about 10 minutes before carving. This resting period is super important – it allows the juices to redistribute throughout the meat, ensuring every slice is incredibly moist and tender.

Substitutions & Additions

This recipe is wonderfully forgiving, and you can totally play around with it! Here are some ideas:

Citrus Swap: If you don’t have oranges or lemons, limes work too! You could also try a mix of onion wedges and garlic cloves for a more savory profile.
Herb Power: Feel free to add other herbs like sage or marjoram. A bay leaf in the cavity is also a lovely addition.
Spice it Up: For a little kick, add a pinch of red pepper flakes to your salt and pepper mix.
Glaze It: Towards the last hour of cooking, you could brush the turkey with a bit of melted butter mixed with honey or maple syrup for a touch of sweetness and an even glossier finish.

Tips for Success

Even the simplest recipes can benefit from a few pro tips! Here’s how to ensure your slow cooker turkey breast is a smashing success every time:

Don’t Overcrowd the Slow Cooker: Make sure your turkey breast fits comfortably. If it’s too big, it won’t cook evenly. You might need to use a larger slow cooker or cook it in pieces.
Ensure the Lid is Sealed: A tight-fitting lid is crucial for trapping moisture and heat.
Resist the Urge to Peek: Every time you lift the lid, you lose precious heat and steam, which can add to your cooking time. Trust the process!
Prep Ahead: You can season the turkey breast and prepare the aromatics the night before and refrigerate it in the slow cooker insert. Just add the liquid in the morning and turn it on.
Thermometer is Your Best Friend: While the cooking times are a good guideline, always rely on a meat thermometer for accuracy. Turkey breast can dry out quickly if overcooked.

How to Store It

Leftover slow cooker turkey breast is a treasure! Once it’s cooled completely, store it in an airtight container in the refrigerator. It should stay fresh for up to 3-4 days. You can also slice or shred the turkey and freeze it in freezer-safe bags or containers for up to 2-3 months. It’s perfect for adding to sandwiches, salads, soups, or casseroles!

FAQs

Q: Can I cook a larger turkey breast in the slow cooker?

A: It depends on the size of your slow cooker. If your turkey breast is too large to fit comfortably, you might consider cutting it in half or using a larger slow cooker to ensure even cooking.

Q: Do I need to rinse the turkey breast before cooking?

A: No, it’s generally not recommended to rinse raw poultry as it can spread bacteria. Patting it dry with paper towels is sufficient.

Q: What can I do with the leftover cooking liquid?

A: The liquid in the slow cooker will be flavorful! You can strain it, skim off any excess fat, and use it as a base for gravy or to add extra moisture to mashed potatoes.

Q: Can I use dried herbs instead of fresh?

A: Yes, you can! When using dried herbs, use about one-third of the amount of fresh herbs called for. So, for 1 tablespoon of fresh thyme, use about 1 teaspoon of dried thyme.

Slow Cooker Turkey Breast

This easy slow cooker turkey breast recipe delivers a juicy, flavorful, and stress-free meal. Perfect for weeknight dinners or special occasions, it requires minimal effort and cleanup.

Print Recipe Pin Recipe

Prep Time 10

Cook Time 6

Servings 8

Equipment

Slow Cooker A 6-7 quart slow cooker is recommended for a 6-7 pound turkey breast.
paper towels
Meat thermometer
Cutting board

Ingredients

Turkey and Aromatics

6.5 pounds bone-in turkey breast 6-7 pounds
2 oranges quartered, or 1 orange and 1 lemon
4 sprigs fresh thyme
4 sprigs fresh rosemary

Seasoning

1 tablespoon olive oil
1 tablespoon chopped fresh thyme
1 tablespoon chopped fresh rosemary
1.5 teaspoons fine sea salt to taste
0.5 teaspoon freshly ground black pepper

Liquid

1 cup low-sodium chicken broth or chicken stock, or apple cider

Instructions

Pat your turkey breast dry with paper towels. Rub it down with olive oil.
Season the turkey breast all over with fine sea salt and freshly ground black pepper.
Gently tuck the quartered oranges (or orange and lemon slices), fresh thyme sprigs, and fresh rosemary sprigs into the cavity of the turkey breast.
Place the seasoned and stuffed turkey breast into your slow cooker.
Pour the chicken broth (or apple cider) into the bottom of the slow cooker.
Cover and cook on LOW for 4 to 6 hours, or until an internal temperature of 165°F (74°C) is reached in the thickest part of the breast.
Carefully remove the turkey breast from the slow cooker and let it rest on a cutting board for 10 minutes before carving.

Notes

You can prep the turkey the night before by seasoning it and placing it in the slow cooker insert, then adding the liquid in the morning.