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The Juiciest Foolproof Slow Cooker Turkey Breast with Simple Herb Rub

Close-up of sliced slow cooker turkey breast, showing moist white meat and a browned, herb-crusted exterior.
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Make your next holiday meal or weeknight dinner simple and delicious with this Crockpot Turkey Breast recipe. This method guarantees moist, tender meat every time with minimal hands-on effort.

Ingredients

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  • 1 (4-6 lb) boneless or bone-in turkey breast, skin on
  • 1 tablespoon dried thyme
  • 1 tablespoon dried rosemary
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 cup chicken broth or water
  • 2 tablespoons melted butter (optional, for brushing skin)

Instructions

  1. In a small bowl, combine the thyme, rosemary, garlic powder, onion powder, salt, and pepper to create the herb rub.
  2. Pat the turkey breast dry thoroughly with paper towels. This helps the seasoning stick.
  3. Rub the herb mixture evenly over the entire surface of the turkey breast, including under the skin if possible.
  4. Pour the chicken broth or water into the bottom of your slow cooker.
  5. Place the seasoned turkey breast in the slow cooker, skin-side up.
  6. Cover the slow cooker and cook on LOW for 5 to 7 hours, or on HIGH for 3 to 4 hours. Cooking time depends on the size and if it is bone-in or boneless. Use a meat thermometer to check for doneness.
  7. The turkey is done when an instant-read thermometer inserted into the thickest part registers 165°F.
  8. For slightly crispier skin (optional), carefully remove the turkey from the slow cooker after it reaches 160°F, brush the skin lightly with melted butter, and place it under a preheated broiler for 3 to 5 minutes until the skin browns. Watch closely to prevent burning.
  9. Remove the turkey from the slow cooker and let it rest on a cutting board, loosely tented with foil, for 15 minutes before slicing.
  10. Use the drippings in the slow cooker to make a simple gravy if desired.

Notes

  • For a boneless turkey breast, reduce the cooking time by about 30 to 60 minutes.
  • If you want a maple glaze, mix 1/4 cup maple syrup with 1 tablespoon Dijon mustard and brush it on during the last hour of cooking.
  • If you skip the optional broiling step, the skin will be soft but the meat will remain extremely moist.
  • This recipe works well for both Thanksgiving turkey breast and simple weeknight turkey dinner preparation.

Nutrition

Find it online: https://carlacooking.com/slow-cooker-turkey-breast-recipe/