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+ servings
turkey breast with gravy on a serving platter.

Slow Cooker Turkey Breast

Free up your oven during the holidays with tender and juicy Slow Cooker Turkey Breast.
Prep Time10 mins
Cook Time4 hrs 30 mins
Total Time4 hrs 40 mins
Servings: 6


  • 6 Quart Slow Cooker
  • Meat Thermometer


Slow Cooker Turkey Breast

  • 3-4 lb. turkey breast boneless
  • 4 tablespoons butter
  • 2 teaspoons fresh rosemary minced
  • 2 teaspoons fresh thyme leaves
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • ½ teaspoon garlic powder

Turkey Gravy

  • 4 tablespoons butter
  • 4 tablespoons flour
  • turkey drippings


  • In a small bowl, mix together the softened butter, rosemary, thyme, salt, pepper and garlic powder. Rub the herb butter onto the turkey breast, between the skin and meat.
  • Place the turkey breast into the 6 quart slow cooker and cook on LOW for 4-5 hours. The turkey breast is done when the internal temperature is at least 165°F.
  • Transfer the turkey breast to a serving platter and let rest 10 minutes before slicing.

Turkey Gravy

  • Pour the drippings from the slow cooker through a strainer into a large measuring cup. Add water to the drippings until there is 2 cups of liquid in the measuring cup.
  • Melt 4 tablespoons of butter in a skillet over medium-high and stir in 4 tablespoons of flour. Add the drippings and keep stirring over medium-high heat until thickened. Season to taste with salt and pepper.


  • Bone-in turkey breast can be used but cooking times need to be adjusted. Cook until an internal temperature of 165 degrees.
  • To Store: Keep leftovers covered in the fridge for up to 4 days.
  • To Freeze: Place leftovers in freezer-safe container for up to 6 months in the freezer.


Calories: 264.49kcal | Carbohydrates: 0.46g | Protein: 48.99g | Fat: 7.57g | Saturated Fat: 3.06g | Cholesterol: 132.5mg | Sodium: 888.35mg | Potassium: 548.85mg | Fiber: 0.14g | Sugar: 0.13g | Vitamin A: 193.65IU | Vitamin C: 1.07mg | Calcium: 34.45mg | Iron: 1.34mg