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Sliced turkey breast with brown gravy served over mashed potatoes, garnished with chopped parsley on a white plate.
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Slow Cooker Boneless Turkey Breast Recipe

Forget dry, overcooked turkey. This slow cooker version is tender and juicy with almost zero effort... just set it and disappear for 4 hours. Perfect for weeknights when you want something better than chicken, and a lifesaver when your oven's already booked solid
Prep Time10 minutes
Cook Time40 minutes
Resting Time20 minutes
Total Time1 hour 10 minutes
Course: Main Course
Cuisine: American
Servings: 8 servings
Calories: 230kcal
Author: Kita Roberts

Equipment

  • Slow cooker (5 to 6 qt. is perfect)
  • Cutting board and knife
  • tongs
  • Instant-read thermometer (optional but helpful)
  • Small bowl for mixing the butter and spices

Ingredients

  • 3 Lb Boneless Turkey Breast thawed
  • 1 medium yellow Onion sliced
  • 1 tsp Kosher Salt
  • 1/4 tsp Black Pepper
  • 1 teaspoon Poultry Seasoning
  • ½ cup Chicken Broth
  • Fresh Parsley for garnish

Instructions

  • Pat your boneless turkey breast dry with paper towels. Season with the salt, a pinch of pepper and the poultry seasoning
  • Slice the onion and lay it in the bottom of your greased slow cooker. This acts like a bed for the turkey to rest on, adding flavor and preventing direct contact with the heat.
  • Pour the chicken broth into the bottom of the slow cooker, right over the onions.
  • Place the turkey breast on top of the onions, cover, and cook on LOW for 4 hours, until the turkey breast reaches 165°F with a digital meat thermometer.
    Raw seasoned turkey breast placed inside a slow cooker, with visible sliced onions underneath and some liquid at the bottom.
  • Once done, remove the turkey from the slow cooker and let it rest for 20 minutes before slicing into thin strips about 1/4" wide.
    A seasoned boneless turkey breast cooking in a slow cooker, surrounded by its juices.
  • Arrange the turkey slices on a serving platter and spoon some of the broth and onions over the top for extra flavor. Garnish with the minced parsley and serve.
    Sliced boneless turkey breast served on a bed of mashed potatoes, garnished with chopped parsley on a white oval plate.

Notes

  • Cook low and slow: Resist the urge to set it on HIGH; cooking on LOW keeps the meat tender and juicy.
  • Check doneness with a thermometer: The thickest part of the turkey breast should reach 165°F. Don’t rely only on time.
  • Let it rest: Resting for 20 minutes before slicing allows juices to redistribute, preventing dry slices.
  • Want crisp skin? After slow cooking, transfer the turkey to a baking sheet and broil for 3 to 5 minutes, or until golden.
  • Gravy shortcut: Use the onions and broth left in the slow cooker as the base for an easy stovetop gravy.
  • Bone-in option: Works too, but add about an hour of cook time and always temp-check for doneness.
  • Seasoning swap: No poultry seasoning? Use a mix of thyme, rosemary, and sage.
  • Extra flavor: Toss a few smashed garlic cloves in with the onions.
  • Broth options: Swap chicken broth for turkey broth (richer) or even vegetable broth.
  • Spice it up: Try Cajun or Italian seasoning for a different twist.
  • Glaze idea: Brush the turkey with maple Dijon before cooking for a sweet-savory finish.
  • Storage tip: Leftovers reheat best with a splash of broth and covered foil to keep moisture in.

Nutrition

Serving: 1serving | Calories: 230kcal | Carbohydrates: 2g | Protein: 51g | Fat: 2g | Saturated Fat: 0.02g | Polyunsaturated Fat: 0.01g | Monounsaturated Fat: 0.01g | Cholesterol: 142mg | Sodium: 437mg | Potassium: 25mg | Fiber: 0.3g | Sugar: 1g | Vitamin A: 7IU | Vitamin C: 1mg | Calcium: 47mg | Iron: 3mg