Slow Cooker Turkey Breast

Name: Slow Cooker Turkey Breast
Prep time: 10 min
Cook time: 5 h 30 min
Total time: 5 h 40 min
Yield: 6 servings
Ingredients: 1 large onion; 1 (5 to 7 pound) bone-in whole turkey breast with skin; 3/4 cup low sodium chicken broth; 2 bay leaves; 1 1/2 teaspoons kosher salt; 2 teaspoons garlic powder; 2 teaspoons onion powder; 1 tablespoon dried thyme; 1 tablespoon dried rosemary; 1 tablespoon dried sage; 1 tablespoon cornstarch; Freshly ground black pepper

User Reviews

4.7

18 reviews

Excellent

Prep Time
10 mins
Cook Time
5 hrs 10 mins
Total Time
5 hrs 40 mins
Servings
6 servings
Course
Main Course
Cuisine
American

Slow Cooker Turkey Breast

Joshua Davis

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Slow Cooker Turkey Breast with easy gravy requires just 10 minutes prep time and doesn't take up valuable space in your oven on Thanksgiving! Plus it's extra tender and moist, so it's a win-win!!

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Ingredients

Servings

1 large onion, quartered
1 (5 to 7 pound) bone-in whole turkey breast with skin
3/4 cup low sodium chicken broth
2 bay leaves
1 1/2 teaspoons kosher salt, plus more for the gravy
2 teaspoons garlic powder
2 teaspoons onion powder
1 tablespoon dried thyme
1 tablespoon dried rosemary
1 tablespoon dried sage
1 tablespoon cornstarch
Freshly ground black pepper, to taste

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Instructions

Place the onion, turkey breast (breast side down), broth, and bay leaves in a 6-quart slow cooker. Sprinkle with the salt, garlic powder, onion powder, thyme, rosemary, and sage.
Cover and cook on low for 5 to 6 hours, or until the internal temperature reaches 160°F.
Carefully transfer the turkey to a carving board and loosely tent with foil while preparing the gravy.
Strain the liquid in the slow cooker into a saucepan. Let it settle for five minutes then skim the fat from the surface. Bring the gravy to a simmer and cook for 8 minutes, stirring often, until slightly thickened. In a small bowl, combine the cornstarch with 2 tablespoons cold water and stir into the gravy. Simmer for another 2 minutes, stirring, until thickened completely. Taste and season with salt and pepper if needed.
Remove the skin and discard before carving the turkey into slices. Serve alongside warm gravy.