Slow Cooker Herb-Seasoned Turkey Breast Recipe
If you’re looking for a fuss-free way to get juicy, flavorful turkey without babysitting the oven, this Slow Cooker Herb-Seasoned Turkey Breast Recipe might just become your new go-to. I’m telling you, it’s tender, herb-packed, and the slow cooker does all the heavy lifting while you get on with your day. Plus, there’s a little trick at the end if you want that crave-worthy crispy skin—because who doesn’t love a little texture contrast with their turkey? Stick with me, and I’ll walk you through everything to make this turkey breast turn out just perfect.
Why This Recipe Works
- Hands-off cooking: The slow cooker lets you set it and forget it, freeing up your day without any stress.
- Herb and spice synergy: Using fresh thyme and rosemary along with garlic, paprika, and onion powder builds deep, layered flavor.
- Juicy, tender results: Slow cooking in broth keeps the turkey moist and perfectly cooked every time.
- Optional crisp-up step: A quick broil after slow cooking gives you that classic crispy skin without extra fuss.
Ingredients & Why They Work
Choosing simple, quality ingredients is what makes this Slow Cooker Herb-Seasoned Turkey Breast Recipe so approachable and delicious. Each plays a role—from flavor to texture to moisture retention—helping you nail this dish with ease.
- Garlic powder: Boosts savory depth without overpowering; easier to distribute evenly than fresh garlic.
- Paprika: Adds mild smoky warmth and beautiful color to your turkey.
- Onion powder: Enhances umami and works perfectly with garlic for a balanced profile.
- Kosher salt: Essential for seasoning and drawing out natural turkey flavors.
- Ground black pepper: Adds subtle heat and complexity.
- Olive oil: Helps the herb-spice paste adhere and adds richness.
- Chicken broth: Keeps the turkey moist during slow cooking and makes for a flavorful base if you choose to make gravy.
- Boneless turkey breast: Lean and tender when cooked right, the star of the dish.
- Fresh garlic, sliced: Infuses the cooking liquid and meat with aromatic goodness.
- Yellow onion: Adds sweetness and depth to the broth.
- Fresh thyme and rosemary: Classic herbs that pair beautifully with poultry, lending a bright, earthy aroma.
Tweak to Your Taste
I love sharing recipes, but I also love making them my own—and with this Slow Cooker Herb-Seasoned Turkey Breast Recipe, you can do the same! Feel free to tweak the herbs or spices to suit your palate. I often add a pinch of cayenne for a little kick, but you can keep it mild if you prefer. Experiment and find your perfect balance.
- Variation: I once swapped fresh rosemary for sage, which gave a more earthy, Thanksgiving vibe. Served it with a cranberry sauce, and it felt like a holiday feast any day.
- Dietary:** For a dairy-free option, this recipe is already spot on—just skip the gravy or make a broth-based one.
- Seasonal twist: Adding chopped fresh parsley or basil after cooking adds a fresh brightness that’s perfect for spring and summer meals.
Step-by-Step: How I Make Slow Cooker Herb-Seasoned Turkey Breast Recipe
Step 1: Prepare your herb-spice blend and turkey
Start by mixing your garlic powder, paprika, onion powder, kosher salt, black pepper, and olive oil in a small bowl. This creates a seasoned paste that’ll coat your turkey breast evenly and lock in tons of flavor. I usually rub it in with my hands to really cover every inch—don’t be shy here! This step is crucial to getting that herb-seasoned punch throughout the meat.
Step 2: Layer your slow cooker with aromatics and broth
Lay the halved yellow onion and sliced garlic on the bottom of the slow cooker. Pour in the chicken broth on top to keep the turkey moist while cooking. This bed of aromatics not only flavors the meat but also prevents it from sitting directly in the liquid, which helps maintain texture. I learned the hard way that skipping this step can lead to a soggy bottom—so trust me, don’t skip it!
Step 3: Add turkey and fresh herbs, then cook low and slow
Place your seasoned turkey breast right on top of the onions and garlic, tucking the sprigs of thyme and rosemary around it. Cover the slow cooker and set it to low for 7-8 hours (or high for 3-4 hours). This gentle, steady heat breaks down the meat fibers slowly, ensuring juicy, tender results that’ll wow you every time. Use a meat thermometer to check for that perfect 165°F internal temp—this little gadget is your best friend for foolproof turkey.
Step 4: Optional crisp-up under the broiler
After slow cooking, if you love crispy skin like I do, transfer the turkey to a wire rack on a sheet pan and pop it under a low broiler for 5-8 minutes. Keep a close eye here—broilers work fast, and you want golden, crispy perfection, not burnt turkey. This simple extra step adds that restaurant-quality finish without fuss.
Pro Tips for Making Slow Cooker Herb-Seasoned Turkey Breast Recipe
- Use a meat thermometer: Don’t rely on cooking time alone; turkey size can vary, so check for 165°F to nail perfect doneness.
- Keep turkey off the bottom: Layer onions and garlic first to avoid direct exposure to broth and keep texture intact.
- Let it rest: After cooking, rest your turkey 10-15 minutes before slicing to lock in juices.
- Avoid overcooking: Slow cookers can vary; check a little earlier than expected to prevent dryness.
How to Serve Slow Cooker Herb-Seasoned Turkey Breast Recipe
Garnishes
I usually sprinkle fresh chopped parsley or a little extra thyme right on top just before serving. It adds a pop of color and freshness that contrasts beautifully with the warmly herbaceous turkey. Sometimes a squeeze of lemon juice brightens things up too—so simple, but trust me, it’s a game-changer.
Side Dishes
For sides, I love pairing this with creamy mashed potatoes, roasted root vegetables, or a simple green bean almondine. If you want to keep things light, a crisp garden salad with a tangy vinaigrette really balances the richness of the turkey. And if you’re feeling indulgent, homemade gravy from the drippings seals the deal.
Creative Ways to Present
When I’ve made this for a special occasion, I slice the turkey and fan it out on a platter surrounded by fresh herbs and orange slices for a festive look. Another fun idea: shred leftovers and use it in loaded sandwiches or salads the next day—so much versatility!
Make Ahead and Storage
Storing Leftovers
Once cooled, I wrap leftover turkey tightly in plastic wrap and store it in an airtight container in the refrigerator. It keeps well for 3-4 days, and I always make sure to save some broth or drippings to keep the slices juicy when reheating.
Freezing
I’ve frozen cooked turkey breast slices for up to 2 months. Portion them out in freezer bags with a bit of broth to help prevent drying. Thaw overnight in the fridge before reheating for best results.
Reheating
To reheat, I gently warm turkey slices in a skillet with a splash of broth or in the microwave covered with a damp paper towel—this keeps the meat moist and tender without overcooking. Patience is key to avoid drying it out!
FAQs
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Can I use bone-in turkey breast for this slow cooker recipe?
Absolutely! Bone-in turkey breasts work well too and add extra flavor to the broth. Just expect slightly longer cooking times—use a meat thermometer to check for that perfect 165°F internal temperature.
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How do I make gravy from the slow cooker drippings?
After removing the turkey, strain the broth and pour it into a saucepan. Simmer to reduce slightly, then whisk in a slurry of cornstarch and cold water until thickened. Season with salt and pepper to taste, and you have delicious homemade gravy!
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Can I double this recipe for a larger gathering?
Yes, but make sure your slow cooker is large enough to hold two turkey breasts comfortably without overcrowding. Cooking times may be a bit longer, so check the internal temperature carefully before serving.
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What if I don’t have fresh herbs on hand?
Dry thyme and rosemary can be used in a pinch—use about one-third the amount compared to fresh herbs since dried herbs are more concentrated. Just add them with the seasoning paste to infuse flavor.
Final Thoughts
This Slow Cooker Herb-Seasoned Turkey Breast Recipe has become a staple in my kitchen, especially when I want a comforting yet effortless meal. It takes the guesswork out of cooking turkey breast and rewards you with juicy, herbaceous goodness every time. Give it a try—you might just find it’s the easiest way to enjoy that perfect turkey flavor, no matter the occasion. Trust me, friends who have tried it have ended up asking for seconds!
Print
Slow Cooker Herb-Seasoned Turkey Breast Recipe
- Prep Time: 10 minutes
- Cook Time: 4 hours
- Total Time: 4 hours 10 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Slow Cooking
- Cuisine: American
Description
This Slow Cooker Turkey Breast recipe delivers tender, juicy turkey infused with aromatic herbs and spices. Perfect for an easy, hands-off meal, the turkey is slowly cooked with garlic, onion, and broth, resulting in flavorful and moist meat ideal for family dinners or holiday gatherings.
Ingredients
Seasoning Mix
- 2 teaspoons garlic powder
- 1 teaspoon paprika
- 2 teaspoons onion powder
- 1 teaspoon kosher salt
- 1/2 teaspoon ground black pepper
- 2 tablespoons olive oil
Slow Cooker Ingredients
- 1 cup chicken broth
- 1 3-4 lb boneless turkey breast
- 1 head garlic, sliced in half horizontally
- 1 yellow onion, peeled and cut in half
- 2 sprigs fresh thyme
- 2 sprigs fresh rosemary
Instructions
- Prepare the seasoning paste: In a small bowl, combine garlic powder, paprika, onion powder, kosher salt, ground black pepper, and olive oil. Mix well to form a seasoning paste.
- Season the turkey: Rub the seasoning paste all over the turkey breast, ensuring an even coating to enhance flavor throughout the meat.
- Set up the slow cooker: Place the halved onion and sliced garlic head in the bottom of the slow cooker. Pour the chicken broth over the onion and garlic.
- Position the turkey and herbs: Place the seasoned turkey breast on top of the garlic and onion, making an effort to keep it elevated and out of the liquid. Add the sprigs of thyme and rosemary around the turkey.
- Cook the turkey: Cover the slow cooker and cook the turkey until it reaches an internal temperature of 165°F, about 7-8 hours on low or 3-4 hours on high.
- Optional crisping: For crispier skin, transfer the cooked turkey breast to a wire rack set over a sheet pan and broil on low for 5-8 minutes until the skin is browned and crisp.
- Serve and enjoy: Use the drippings from the slow cooker to make gravy if desired, then slice the turkey breast and serve hot.
Notes
- If you want extra crispy skin, don’t skip the broiling step after slow cooking.
- Make sure to use a meat thermometer to guarantee the turkey reaches a safe internal temperature of 165°F.
- Fresh herbs can be substituted with 1 teaspoon each of dried thyme and rosemary if fresh isn’t available.
- Leftover turkey and drippings can be used for sandwiches or soups the next day.
- If you prefer, use low-sodium chicken broth to reduce salt content.
Nutrition
- Serving Size: 1 serving
- Calories: 320 kcal
- Sugar: 1 g
- Sodium: 550 mg
- Fat: 15 g
- Saturated Fat: 3 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 4 g
- Fiber: 1 g
- Protein: 40 g
- Cholesterol: 110 mg
