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Slow Cooker Turkey Breast

Slow cooker turkey breast cooks with onion, broth, and seasoned butter until tender, then gets a quick broil for golden, crisp skin. This bone-in, skin-on turkey breast is finished with a 15-minute rest before carving.
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Prep Time 15 minutes
Cook Time 6 hours 5 minutes
Resting 15 minutes
Total Time 6 hours 35 minutes
Servings: 8 servings
Course: Dinner
Cuisine: American
Calories: 400
Ingredients Equipment Method Notes

Ingredients
  

  • 1 yellow onion medium, thickly sliced
  • 1 cup low-sodium chicken broth
  • 4 tbsp unsalted butter softened
  • 1 tsp garlic powder
  • 1 tsp dried thyme
  • 0.5 tsp paprika
  • 1 tsp kosher salt
  • 0.5 tsp black pepper
  • 1 turkey breast 5- to 6-pound, bone-in, skin-on, fully thawed

Equipment

  • 1 6-quart slow cooker
  • 1 rimmed baking sheet

Method
 

  1. Arrange the onion in the bottom of a 6-quart slow cooker and pour the broth around it.
  2. Mix the softened butter, garlic powder, thyme, paprika, salt, and pepper in a small bowl.
  3. Pat the turkey dry and loosen the skin.
  4. Rub the butter mixture under the skin and over the outside of the turkey.
  5. Set the turkey skin-side up on the onion, cover, and cook on LOW for 5 to 6 hours or HIGH for 3 to 4 hours, until an instant-read thermometer inserted into the thickest part without touching bone reads 165°F.
  6. Preheat the broiler to HIGH and position an oven rack about 6 inches from the broiler element.
  7. Transfer the turkey to a rimmed baking sheet, skin-side up, and broil for 3 to 5 minutes, watching closely, until the skin is golden and crisp.
  8. Rest the turkey for 15 minutes before carving.

Notes

For an accurate temperature reading, insert the thermometer into the thickest part without touching bone. Refrigerate leftovers for 3 to 4 days or freeze them; for a dairy-free swap, use olive oil in place of the butter.