Easy Juicy Slow Cooker Turkey Breast Recipe
Get the juiciest slow cooker turkey breast every time! This easy 3-minute prep recipe guarantees moist turkey without brining & a killer gravy. A 5-star favorite!
Ingredients
- 2-3 lbs boneless, skinless turkey breast about 2 pieces, depending on size
- 1 cup low-sodium chicken broth
- 1 tbsp olive oil
- 1 tsp dried thyme
- 1 tsp dried rosemary
- 1 tsp garlic powder
- 1 tsp onion powder
- ½ tsp paprika
- 1 tsp salt
- ½ tsp black pepper
- 2 tbsp cornstarch for gravy
- 2 tbsp cold water for gravy slurry
Instructions
- Prep Turkey: Pat the turkey breast dry with paper towels. In a small bowl, combine olive oil, dried thyme, dried rosemary, garlic powder, onion powder, paprika, salt, and black pepper. Rub this mixture evenly over all sides of the turkey breast.
- Set Up Slow Cooker: Pour chicken broth into the bottom of a 6-quart slow cooker. Place the seasoned turkey breast into the slow cooker.
- Cook: Cover and cook on HIGH for 3-4 hours, or on LOW for 6-8 hours, or until an internal temperature of 165°F (74°C) is reached in the thickest part of the turkey with a meat thermometer.
- Rest Turkey: Carefully remove the cooked turkey breast from the slow cooker and place it on a cutting board. Tent loosely with foil and let it rest for at least 10-15 minutes before slicing. This allows the juices to redistribute, ensuring a tender and moist turkey.
- Make Gravy: While the turkey rests, carefully pour the cooking liquid from the slow cooker into a small saucepan. Bring to a simmer over medium heat. In a small bowl, whisk together cornstarch and cold water to create a slurry. Gradually whisk the slurry into the simmering liquid, stirring constantly, until the gravy thickens to your desired consistency. Taste and adjust seasoning if needed.
- Serve: Slice the rested turkey breast against the grain and serve immediately with the warm homemade gravy.
Notes
For extra flavor, you can place a few sprigs of fresh rosemary or thyme in the slow cooker with the turkey.
Always use a meat thermometer to ensure the turkey is cooked to 165°F (74°C) for food safety and optimal juiciness. Overcooking will dry out the turkey.
Leftover turkey can be stored in an airtight container in the refrigerator for up to 3-4 days. It's excellent for sandwiches, salads, or casseroles.
If you prefer a thicker gravy, add a little more cornstarch slurry. If it's too thick, thin it with a little more chicken broth or water.
