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Slow Cooker Turkey Breast

Slow cooker turkey breast cooks gently over onion and celery with broth and a seasoned butter rub. The breast stays tender and flavorful, and the 165°F thermometer cue helps you know when it is ready to carve.
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Prep Time 10 minutes
Cook Time 6 hours
Resting 15 minutes
Total Time 6 hours 25 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 430
Ingredients Equipment Method Notes

Ingredients
  

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

Equipment

  • 1 6-quart slow cooker

Method
 

  1. Put the onion and celery in the bottom of a 6-quart slow cooker.
  2. Pour in the chicken broth.
  3. Stir together the butter, salt, pepper, garlic powder, thyme, and paprika.
  4. Rub the butter mixture over the turkey breast and under the skin where possible.
  5. Set the turkey breast skin-side up on the vegetables and cover.
  6. Cook on LOW for 5 to 6 hours or HIGH for 3 to 4 hours, until a thermometer inserted into the thickest part of the breast without touching bone reads 165°F.
  7. Transfer the turkey to a cutting board and tent loosely with foil.
  8. Rest for 15 minutes before carving.

Notes

For the most reliable doneness, check the thickest part of the breast without touching bone. Refrigerate leftovers for 3 to 4 days or freeze for up to 3 months.