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Herb-Crusted Slow Cooker Turkey Breast
📹 Video Tutorial from YouTube
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🛒 Quick Ingredients
📋 Complete Ingredients List
💡 Pro tip: Tap items to check them off as you prep!
- 1 bone-in turkey breast (6-7 pounds), skin on
- 2 tablespoons olive oil
- 2 tablespoons fresh rosemary, chopped
- 2 tablespoons fresh thyme leaves
- 3 cloves garlic, minced
- 1 large onion, roughly chopped
- 2 carrots, roughly chopped
- 2 celery stalks, roughly chopped
- 1 cup chicken broth
- 2 teaspoons kosher salt
- 1 teaspoon black pepper
- 1 lemon, zested and juiced
🍳 Quick Cooking Steps
Pat turkey breast dry with paper towels
In a small bowl, combine olive oil, rosemary, thyme, garlic, salt, pepper, and lemon zest
Gently lift the skin of the turkey breast and rub half of the herb mixture directly on the meat under the skin
Rub remaining herb mixture all over the outside of the turkey breast
Place chopped onion, carrots, and celery in the bottom of the slow cooker
Pour chicken broth and lemon juice over the vegetables
Place seasoned turkey breast on top of the vegetables, skin side up
Cover and cook on LOW for 6-7 hours or HIGH for 4-5 hours
Check internal temperature reaches 165F at the thickest part
Remove from slow cooker and let rest for 15-20 minutes before slicing
Strain the liquid and vegetables to serve as gravy if desired
🔧 Kitchen Tools & Equipment
📋 Complete Tools List
- 6-quart or larger slow cooker
- Meat thermometer
- Sharp chef's knife
- Cutting board
- Measuring spoons
- Microplane or zester
- Small mixing bowl
- Paper towels
⚡ Quick Cooking Tips
For crispier skin, place under broiler for 2-3 minutes after cooking
Try different herb combinations like sage and marjoram
Add white wine instead of some of the broth for extra flavor
Include root vegetables like parsnips and turnips in the base
Make a compound butter with herbs to place under the skin
Use dried herbs if fresh aren't available (use 1/3 the amount)
Add mushrooms to the vegetable mixture for earthier flavor
📊 Nutrition Facts
🔥 Time to Burn Calories
Walking 60min, Running 30min, Cycling 45min
📦 Storage & Meal Prep
🥶 Storage Instructions
- Let turkey cool completely before storing Store sliced turkey in airtight containers in the refrigerator for up to 4 days Keep any leftover cooking liquid separately in sealed container
🔥 Reheating Tips
- Reheat slices in microwave with a splash of broth to maintain moisture Heat in covered dish at 300F until warmed through Avoid reheating more than once for food safety
⏰ Make Ahead Tips
- Prep vegetables and herb mixture up to 24 hours in advance Store prepped ingredients separately in refrigerator Set slow cooker insert in refrigerator overnight for quick morning start
❄️ Freezing Guide
- Freeze cooked and sliced turkey in freezer bags for up to 3 months Remove as much air as possible to prevent freezer burn Thaw overnight in refrigerator before reheating
🍽️ Serving Suggestions
- Serve with homemade gravy made from strained cooking liquid Pair with mashed potatoes or roasted root vegetables Add cranberry sauce for traditional holiday flavor Include a green vegetable side like steamed broccoli or green beans Serve on rustic bread for delicious sandwiches
⚠️ Common Mistakes
- Not patting the turkey dry before seasoning Skipping the under-skin seasoning step Overcrowding the slow cooker with too large a turkey breast Not checking internal temperature for doneness Slicing the meat immediately without resting
🎨 Recipe Variations
- Cajun Style: Use cajun seasoning blend and add bell peppers to vegetables Citrus Herb: Add orange and lime zest to the herb mixture Mediterranean: Include oregano, sun-dried tomatoes, and olives Maple Glazed: Brush with maple syrup during the last hour Smoky Southwest: Add chipotle peppers and smoked paprika to seasonings
❓ Quick Cooking Q&A
Your turkey breast should fit without touching the sides or lid, typically requiring a 6-quart or larger slow cooker
No, always thaw completely before slow cooking for food safety
The recipe calls for broth which is sufficient; additional liquid isn't necessary
It's not recommended as it can affect cooking time and food safety
Properly stored in refrigerator, cooked turkey lasts 3-4 days
Yes, but reduce cooking time by about 1 hour and monitor closely
Slow cookers create a moist environment; use the broiler after cooking for crispy skin
Only if your slow cooker is large enough to fit two breasts without overcrowding
Keep warm setting is fine for up to 1 hour; any longer may dry out the meat
Don't lift the lid during cooking and ensure there's enough liquid in the pot
