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. I also love saving the drippings from this recipe to make a great turkey broth that can be saved to use for soups, hearty turkey and noodles, and more! Check out the instructions below for saving the drippings to create a great broth to freeze or use to create other meals.


  • 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.

Turkey Broth Directions

  1. Remove all vegetables and turkey pieces and fat from slow cooker and allow all drippings to fully cool in slow cooker.
  2. Strain the broth into a fully sealed container and refrigerate overnight.
  3. Once the drippings have fully cooled in the refrigerator, skim the fat off the top of the drippings with a spoon and discard.
  4. Use the broth or freeze within a week.