Easy Slow-Cooker Turkey Breast

Easy Slow-Cooker Turkey Breast

I know I keep posting recipes AFTER the holiday has occurred, but I figured maybe I could help make someone’s holiday a little easier (and tastier!) next year, so bookmark this one! I’m not a fan of baking a whole turkey because a.) I’ve never done it, so it’s intimidating, b.) Ain’t nobody got time for that, and c.) I just plain don’t want to… I need easy, people!

I searched recipes and I came up with my own based on what I liked from all of the recipes I found. If you’d like to see the main recipe I pulled ideas from, take a look here! I never have time to make my own gravy from the drippings, but I’ll add the instructions in case you’d like to try it.

I love this recipe because you can adapt it easily to make as much (I made 3 3-lb turkey breasts in one slow-cooker the last time I made it!) or as little as you’d like.


  • 1 tsp paprika
  • 1 tsp dried thyme
  • 3/4 tsp poultry seasoning
  • 3/4 tsp onion powder
  • Kosher salt and ground pepper, to taste
  • 1 large onion, sliced
  • 2 celery ribs, cut into thirds
  • 2 cups chicken broth
  • 3 lb boneless, skinless turkey breast (I used 3 in one slow-cooker to feed a large family, but you can adjust accordingly!)
  • 7 Tbsp unsalted butter, divided (reserve 3 Tbsp for gravy), room temperature
  • 3 Tbsp all purpose flour (for gravy, if you plan on making gravy from drippings)


  1. In a small bowl, mix paprika, thyme, poultry seasoning, onion powder, and salt and pepper to taste.
  2. Add onion and celery to the bottom of the slow-cooker and cover with chicken broth.
  3. Place the turkey breast(s) on top of the vegetables and broth breast side (fat side) up. If the turkey breast(s) come in a netting, leave the netting on during cooking.
  4. Cut 4 Tbsp of room temperature butter into thin slices and evenly cover the turkey breast(s). Sprinkle the dry rub mix evenly over the turkey.
  5. Cook on low 4-6 hours. For a larger amount of turkey, I usually estimate an hour per pound (for example, 9 hours for 9 lbs of turkey breast). Once turkey is thoroughly cooked (internal temperature of at least 165 degrees F), remove the turkey from the slow-cooker and let rest 10-15 minutes before slicing.

Gravy Directions

  1. Strain slow-cooker drippings in a fine-mesh sieve and discard any solids.
  2. Melt remaining 3 tablespoons butter in a medium saucepan over medium heat. Whisk in flour until lightly browned, about 1 minute.
  3. Gradually whisk in pan drippings. Bring to a boil; reduce heat and simmer, whisking constantly, until thickened, about 5-10 minutes.
  4. Serve turkey immediately with gravy.

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