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Slow Cooker Turkey Breast

Slow cooker turkey breast cooks over onion and celery until tender, with seasoned butter rubbed under the skin for flavorful, juicy meat. Rest it before carving and serve with the savory cooking juices.
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Prep Time 15 minutes
Cook Time 6 hours
Resting 15 minutes
Total Time 6 hours 30 minutes
Servings: 8 servings
Course: Dinner
Cuisine: American
Calories: 400
Ingredients Equipment Method Notes

Ingredients
  

  • 1 yellow onion medium, quartered
  • 2 celery ribs, cut into 3-inch pieces
  • 1 cup low-sodium chicken broth
  • 1 turkey breast 4- to 6-pound, bone-in, skin-on, thawed, giblets removed
  • 4 tbsp unsalted butter softened
  • 1.5 tsp kosher salt
  • 1 tsp dried thyme
  • 0.5 tsp black pepper
  • 0.5 tsp paprika

Equipment

  • 1 6-quart slow cooker

Method
 

  1. Arrange the onion and celery in the bottom of a 6-quart slow cooker and pour in the broth.
  2. Pat the turkey breast dry.
  3. Mix the butter, salt, thyme, pepper, and paprika.
  4. Rub the mixture under the skin and over the turkey.
  5. Set the turkey breast skin side up on the vegetables, cover, and cook on LOW for 5 to 6 hours or HIGH for 3 to 4 hours, until a thermometer in the thickest part of the breast reads 165°F without touching bone.
  6. Transfer the turkey to a cutting board, tent loosely with foil, and rest for 15 minutes before carving.

Notes

For the most reliable doneness, check the thickest part of the breast with a thermometer without touching bone. Refrigerate leftovers for up to 4 days or freeze for up to 3 months; use dairy-free butter if needed.