Follow Me On Social Media!
Juiciest Slow Cooker Turkey Breast
There’s something special about a perfectly cooked turkey breast, especially when it’s made in a slow cooker. This Juiciest Slow Cooker Turkey Breast recipe takes the stress out of holiday cooking and delivers tender, flavorful turkey every time. Perfect for family dinners or meal prep, this dish is sure to impress!
Why make this recipe
Using a slow cooker to prepare your turkey breast means you can set it and forget it. The low and slow cooking method retains moisture, yielding a juicy and delicious result. This recipe is simple, easy to follow, and requires minimal hands-on time, making it perfect for busy days or festive gatherings.
Ingredients
- 1 boneless turkey breast (or bone-in)
- 1 cup chicken broth
- 2 tablespoons olive oil
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 tablespoon dried thyme
- 1 tablespoon dried rosemary
- Salt and pepper to taste
How to make it
- Place the turkey breast in the slow cooker.
- In a small bowl, mix together the olive oil, garlic powder, onion powder, thyme, rosemary, salt, and pepper. Rub this mixture all over the turkey breast.
- Pour the chicken broth around the turkey in the slow cooker.
- Cover and cook on low for 6-8 hours or until the turkey is tender and fully cooked.
- Once done, remove the turkey from the slow cooker and let it rest for a few minutes before slicing. Serve with your favorite sides.
How to serve it
Slice the turkey breast and arrange the pieces on a platter. It goes wonderfully with traditional sides like mashed potatoes, green beans, or a fresh salad. Drizzling some of the cooking liquid over the sliced turkey adds extra flavor and moisture.
How to store it
Leftover turkey breast can be stored in the refrigerator in an airtight container for up to 3 days. For longer storage, you can freeze it. Just ensure it’s tightly wrapped and used within 2-3 months for the best quality.
Helpful tips
- Use a meat thermometer to check the turkey’s internal temperature; it should reach at least 165°F.
- If you want a crispy skin and are using a skin-on turkey breast, consider placing it under the broiler for a few minutes after cooking.
Optional variations
You can customize the herbs and spices to suit your taste. Try adding smoked paprika for a hint of smokiness, or a splash of lemon juice for added brightness.
Frequently asked questions
Can I use a frozen turkey breast?
It’s best to thaw the turkey breast before cooking. Cooking from frozen can lead to uneven cooking and a longer cooking time.
What should I do if my turkey is dry?
Make sure to season generously and consider using a meat thermometer to avoid overcooking. Adding extra broth or drippings can also help moisten it before serving.
Can I make gravy with the drippings?
Absolutely! Simply strain the liquid left in the slow cooker and simmer it on the stove. You can thicken it with a cornstarch slurry or flour for a delicious gravy to accompany your turkey.
Slow Cooker Turkey Breast
A perfectly cooked turkey breast made in a slow cooker, yielding tender, flavorful meat with minimal effort.
Ingredients
Main ingredients
- 1 piece boneless turkey breast (or bone-in)
- 1 cup chicken broth
- 2 tablespoons olive oil
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 tablespoon dried thyme
- 1 tablespoon dried rosemary
- to taste Salt and pepper
Instructions
Preparation
- Place the turkey breast in the slow cooker.
- In a small bowl, mix together the olive oil, garlic powder, onion powder, thyme, rosemary, salt, and pepper. Rub this mixture all over the turkey breast.
- Pour the chicken broth around the turkey in the slow cooker.
Cooking
- Cover and cook on low for 6-8 hours or until the turkey is tender and fully cooked.
- Once done, remove the turkey from the slow cooker and let it rest for a few minutes before slicing.
Notes
Leftover turkey breast can be stored in the refrigerator in an airtight container for up to 3 days. For longer storage, freeze it tightly wrapped and use within 2-3 months for best quality. Use a meat thermometer to ensure the turkey reaches an internal temperature of at least 165°F. If using a skin-on turkey breast, consider placing it under the broiler for a few minutes for crispy skin.
