4.9 from 168 votes
Slow Cooker Turkey Breast
This slow cooker turkey breast recipe uses a blend of spices and butter spread under the skin for moist, flavorful meat. Cooking on low heat with aromatics and broth results in tender turkey with a rich pan sauce made from the cooking drippings. It's a hands-off method delivering juicy turkey breasts without oven use.
Prep Time
20 mins
Cook Time
4 hrs 10 mins
Total Time
4 hrs 30 mins
Servings:
8
servings
Course:
Main Course
Cuisine:
American, Canadian
Ingredients
- 1 teaspoon paprika
- 1 teaspoon thyme dried
- ¾ teaspoon poultry seasoning
- ¾ teaspoon onion powder
- salt to taste, Kosher salt and freshly ground
- black pepper to taste, Kosher salt and freshly ground
- 1 onion sliced, large
- 2 celery cut into thirds, ribs
- ¾ cup chicken stock
- ¼ cup white wine dry
- 2 turkey breast about 1 1/2-2 pounds each, boneless, skin-on halves
- 8 tablespoons butter at room temperature and divided, unsalted
- 3 tablespoons all-purpose flour
Instructions
- In a small bowl, combine paprika, thyme, poultry seasoning, onion powder, 1 1/4 teaspoons salt and 3/4 teaspoon pepper.
- Place onion and celery into a 6-qt slow cooker; add chicken stock and wine.
- Using your fingers, carefully loosen the skin from the breast meat, spreading 4 tablespoons butter under the skin. Secure skin over the butter with wooden picks; brush skin with 1 tablespoon melted butter and season with paprika mixture.
- Place turkey, breast side up, on top of the vegetables. Cover and cook on low heat for 3-4 hours, reaching an internal temperature of 165 degrees F. Remove turkey from the slow cooker; let rest 10-15 minutes.
- Strain slow cooker drippings through a fine-mesh sieve; discard solids.
- Melt remaining 3 tablespoons butter in a medium saucepan over medium heat. Whisk in flour until lightly browned, about 1 minute.
- Gradually whisk in pan drippings. Bring to a boil; reduce heat and simmer, whisking constantly, until thickened, about 5-10 minutes.
- Serve turkey immediately with gravy.
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