The Garlic Herb Slow Cooker Turkey Breast is a simple and tasty way to enjoy juicy, tender turkey without much fuss. It’s packed with garlic and fresh herbs that fill your kitchen with the best smells while the slow cooker does all the hard work. The breast stays moist and flavorful, making it perfect for a comforting meal any day of the week.
I love making this turkey breast when I want a no-stress dinner that still feels special. The slow cooker lets all those garlic and herb flavors soak in slowly, so every bite tastes just right. Plus, it’s great for leftovers—you can use the extra turkey for sandwiches, salads, or even tacos the next day.
My favorite way to serve this turkey is alongside roasted veggies or a big green salad. It’s such a cozy meal, especially on cool evenings when you want something warm and filling. I always look forward to that tender, garlicky flavor that makes me feel like I’m having a little homemade celebration at the table.
Key Ingredients & Substitutions
Turkey Breast: I like using bone-in with skin for extra flavor and moisture, but boneless skinless works too if preferred. Just watch cooking time since it may cook faster.
Fresh Herbs: Rosemary, thyme, and parsley bring classic earthy notes here. If you can’t get fresh, dried herbs are great too—use half the amount and crush them for better flavor release.
Garlic: Fresh minced garlic really brightens up the dish. For less sharpness, roasted garlic is a good swap, giving a sweeter, mellow garlic taste.
Chicken Broth: Using low-sodium broth helps control saltiness. If you need a veggie option, vegetable broth works well, but I find chicken broth adds a bit more richness.
Lemon and Onion (Optional): These add subtle freshness and depth of flavor. If you don’t have a lemon, a splash of apple cider vinegar or white wine can brighten flavors similarly.
How Do You Make Sure the Turkey Breast Stays Juicy in the Slow Cooker?
Slow cookers are great for tender meat but can dry it out if you’re not careful. Here’s how to keep your turkey juicy and flavorful:
- Keep the Skin On: The skin helps lock moisture in during slow cooking.
- Use Broth: Pour broth in the cooker around the turkey to create a moist environment.
- Low & Slow: Cook on low heat whenever possible for a gentler cook and tender texture.
- Don’t Overcook: Use a meat thermometer; turkey is done at 165°F (75°C). Remove it as soon as it hits this temperature.
- Rest Before Slicing: Let the turkey sit for 10 minutes after cooking. This helps juices redistribute, making the meat even more moist.
- Optional Sear: If you like a crispy outside, quickly sear the cooked turkey breast in a hot pan for a minute or two per side.
Equipment You’ll Need
- Slow cooker – This is the star tool that cooks the turkey low and slow for tender results without much work.
- Sharp knife – You’ll need a good knife to trim and slice the turkey breast easily and safely.
- Cutting board – A sturdy board gives you a safe place to prep and carve your turkey.
- Meat thermometer – Makes it easy to check when the turkey hits the safe 165°F without overcooking.
- Small bowl – Perfect for mixing the garlic herb paste evenly.
Flavor Variations & Add-Ins
- Swap turkey breast for chicken breast or thighs for a quicker cook with similar flavors.
- Add sliced mushrooms or carrots into the slow cooker for extra veggies and natural sweetness.
- Stir in a bit of smoked paprika or cayenne to add a spicy twist if you like a little heat.
- Top with a sprinkle of Parmesan or feta cheese after cooking for a salty, cheesy finish.
How to Make Garlic Herb Slow Cooker Turkey Breast
Ingredients You’ll Need:
For The Turkey:
- 3 to 4 pounds turkey breast, boneless and skin-on
- 4 cloves garlic, minced
- 2 tablespoons fresh rosemary, chopped (or 1 tablespoon dried)
- 2 tablespoons fresh thyme, chopped (or 1 tablespoon dried)
- 2 tablespoons fresh parsley, chopped
- 1 teaspoon dried sage
- 1 teaspoon paprika
- ½ teaspoon black pepper
- 1 teaspoon salt (or to taste)
- 2 tablespoons olive oil
- 1 cup low-sodium chicken broth
- 1 lemon, sliced (optional)
- 1 onion, quartered (optional)
Estimated Time Needed
Preparation takes about 15 minutes, and the slow cooker does the rest! Plan for 6 to 7 hours on low or 3 to 4 hours on high to cook the turkey breast until it’s tender and juicy.
Step-by-Step Instructions:
1. Make the Garlic Herb Paste
In a small bowl, mix the minced garlic, rosemary, thyme, parsley, sage, paprika, salt, pepper, and olive oil. This tasty paste will season the turkey so well!
2. Prepare the Turkey
Rinse the turkey breast and pat it dry. Rub the garlic herb paste all over the turkey, covering both sides evenly for great flavor.
3. Set Up the Slow Cooker
Place the quartered onion and lemon slices (if you’re using them) at the bottom of the slow cooker. These add flavor and keep the turkey from sticking.
4. Cook the Turkey
Put the turkey breast on top of the onions and lemon slices. Carefully pour the chicken broth around the turkey, not on top, to keep it moist. Cover and cook on low for 6 to 7 hours or on high for 3 to 4 hours. The turkey is ready when the internal temperature hits 165°F (75°C).
5. Finish and Serve
Take the turkey out carefully and place it on a cutting board. If you like, heat a skillet on medium-high and sear the turkey breast for 1–2 minutes on each side to get a golden, crispy crust. Let the turkey rest for 10 minutes—it helps keep it juicy!
Slice the turkey and serve it with the pan juices spooned over the top. This dish goes wonderfully with roasted vegetables or a fresh salad. Enjoy your delicious slow-cooked garlic herb turkey!
Can I Use Frozen Turkey Breast for This Recipe?
Yes, but make sure to fully thaw the turkey breast in the fridge overnight before cooking. Cooking from frozen in the slow cooker can result in uneven cooking and may be unsafe.
Can I Prepare This Recipe Ahead of Time?
Absolutely! You can rub the turkey with the herb paste and refrigerate it overnight for deeper flavor. Then simply cook it in the slow cooker the next day.
How Should I Store Leftovers?
Store leftover turkey in an airtight container in the fridge for up to 3 days. Reheat gently in the microwave or oven to keep it tender.
Can I Add Vegetables to the Slow Cooker?
Definitely! Adding sliced carrots, potatoes, or mushrooms to the bottom of the slow cooker along with the onions and lemon will make a complete meal and add extra flavor.
