Easy Slow Cooker Boneless Turkey Breast for Holidays & Weeknights
Nobody wants to spend hours wrestling with a whole turkey or heating up the kitchen to 400 degrees. And when your oven’s already packed on a holiday? Forget it. Your Thanksgiving oven is already packed. You don’t need a 12-pound bird anyway.
This slow cooker boneless turkey breast is the move – tender, juicy slices in 4 hours with zero babysitting. Just set it, walk away, and come back to meat so moist it tastes like you spent the whole day fussing over it. It’s hard to mess up, which means even if you forget about it for an extra 30 minutes, you’re still fine.
We’ve tested every way to cook turkey – roasted, spatchcocked, brined, the works. The slow cooker isn’t the fancy play, but it’s the smart one when your oven’s maxed out and your day is chaos. Low heat + moisture + time = meat that’s tender every single time. That’s the science. This is what it looks like in practice.
- Boneless turkey breast (about 3 lb)
- Yellow onion, sliced
- Salt and black pepper
- Poultry seasoning (or mix of thyme, rosemary, and sage)
- Chicken broth
- Fresh parsley, for garnish
Equipment
- 5–6 qt. slow cooker
- Cutting board + sharp knife
- Tongs
- Instant-read thermometer
- Small bowl for seasoning mix
📝 Step-by-Step: How to Cook Boneless Turkey Breast in a Slow Cooker
- Pat the turkey breast dry with paper towels.
- Layer onions in the bottom of the greased crockpot.
- Add broth over onions.
- Season the turkey generously and place it on top of the onions.
- Cook on LOW for 4 hours (avoid the high setting to keep it juicy).
- Rest 20 minutes before slicing. Garnish with parsley and spoon broth over top.
🔄 Substitutions & Variations
- Add garlic with the onions for extra depth.
- Swap seasoning: Cajun, Italian, or maple Dijon rubs all work.
- Make gravy: Simmer the strained cooking liquid and thicken it with cornstarch. If you’d rather serve a rich sauce alongside, check out our how‐to on Easy Turkey Gravy (without Drippings)
💡 Meat Nerd Tips
- Why low and slow works: Collagen breaks down gently, keeping meat moist.
- Onion trick: Acts as a heat buffer and flavor base.
- Batch gravy: Double the broth and onions to guarantee extra drippings.
- Use a thermometer: internal temperature should read 165°F at the thickest part of the breast.
- Don’t skip the rest: it locks in juices.
- For crisp skin: broil 3–5 minutes after slow cooking.
🍽️ Serving Suggestions
- Classic sides like mashed potatoes, stuffing, or green beans.
- This juicy turkey breast pairs beautifully with a warm ladle of gravy – you can use the classic giblet gravy guide or the smoother no‐drippings version.
- Slice thin for turkey sandwiches.
- Pair with a crisp white wine like Sauvignon Blanc.
- Once you’ve sliced the turkey, don’t forget about leftovers. Head to our Leftover Turkey Recipes hub and turn dinner into tomorrow’s masterpiece
🧊 Storage & Leftovers
- Fridge: 4 days in an airtight container in the fridge.
- Freezer: 3 months in a freezer bag.
- Reheat: Add a splash of broth, cover with foil, and warm gently.
Want to explore more ways to cook turkey (brined, smoked, spatchcocked)? Check out our complete Turkey Recipe Hub for inspiration.
Have you tried this recipe? Do us a favor and rate the recipe card with the ⭐ ⭐ ⭐ ⭐ ⭐ and drop a comment to help out the next reader.
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
Prevent your screen from going to sleep
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Slow cooker (5 to 6 qt. is perfect)
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Cutting board and knife
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Instant-read thermometer (optional but helpful)
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Small bowl for mixing the butter and spices
- 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.
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
❓ FAQs About Cooking Boneless Turkey Breast in the Slow Cooker
Yes, but add about an hour to the cook time and confirm it hits 165°F.
No. The slow cooker does the work. Sear only if you want a deeper crust (we do).
Yes, if your slow cooker fits. Just avoid stacking, fit the turkey breasts next to one another – it should cook evenly.
It’s juicy and tender like roasted, but without the crispy skin unless you broil at the end.
