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Slow Cooker Turkey Breast

Slow cooker turkey breast cooks over onions and chicken broth with a seasoned butter rub, then gets a quick broil for browned, crisp skin. The tender meat rests before carving for an easy centerpiece dinner.
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Prep Time 15 minutes
Cook Time 6 hours 5 minutes
Resting 15 minutes
Total Time 6 hours 35 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 480
Ingredients Equipment Method Notes

Ingredients
  

  • 1 yellow onion medium, sliced
  • 1 cup low-sodium chicken broth
  • 4.5 lb turkey breast bone-in, skin-on, fully thawed; 4- to 5-pound
  • 4 tbsp unsalted butter softened
  • 1.5 tsp kosher salt
  • 1 tsp black pepper
  • 1 tsp garlic powder
  • 1 tsp dried thyme
  • 1 tsp paprika

Equipment

  • 1 6-quart slow cooker
  • 1 rimmed baking sheet

Method
 

  1. Arrange the onion slices in the bottom of a 6-quart slow cooker and pour in the chicken broth.
  2. Pat the turkey breast dry. In a small bowl, mash together the butter, salt, pepper, garlic powder, thyme, and paprika, then rub the mixture over the turkey and beneath the skin.
  3. Set the turkey breast skin-side up on the onions, cover, and cook on LOW for 5 to 6 hours or HIGH for 3 to 4 hours, until a thermometer inserted into the thickest part of the breast without touching bone reads 165°F.
  4. Transfer the turkey to a rimmed baking sheet and broil on high for 3 to 5 minutes, watching closely, until the skin is browned.
  5. Let the turkey rest for 15 minutes before carving.

Notes

For crispier skin, watch the turkey closely during broiling. Refrigerate leftovers for 3 to 4 days; freeze for up to 3 months. For a dairy-free option, use dairy-free butter.