Slow Cooker Herb Butter Turkey Breast

Slow Cooker Herb Butter Turkey Breast is the kind of recipe that delivers comfort, elegance, and ease all at once. From the very first bite, it feels special, yet it requires minimal effort. Because the slow cooker gently locks in moisture, the turkey stays remarkably tender while the herb butter melts into every slice. Meanwhile, garlic, thyme, and rosemary infuse the meat with warmth and depth.

Unlike traditional roasted turkey, this method removes the pressure of oven timing. As a result, it’s perfect for smaller gatherings, relaxed holidays, or cozy weekend meals. Historically, slow cooking has been used for centuries to transform lean cuts into succulent dishes, and turkey breast benefits beautifully from this approach.

Additionally, this recipe pairs effortlessly with classic sides or lighter vegetables. Whether you’re hosting or simply planning ahead, this turkey feels both timeless and modern. Most importantly, it slices cleanly, tastes rich without heaviness, and proves that simple ingredients can still feel luxurious.

Recipe Yield: 6 servings

INGREDIENTS

2½ lb turkey breast, boneless or bone-in
4 Tbsp unsalted butter, softened
½ cup low-sodium chicken broth
¼ cup dry white wine
1 small onion, sliced
4 cloves garlic, minced
1 Tbsp olive oil
1 tsp kosher salt
½ tsp black pepper
1 tsp dried thyme
1 tsp dried rosemary
½ tsp paprika
2 sprigs fresh rosemary
2 sprigs fresh thyme

INSTRUCTIONS

1. Prepare the herb butter:
In a small bowl, mix butter, olive oil, garlic, salt, pepper, thyme, rosemary, and paprika until smooth and fragrant.

2. Season the turkey:
Pat the turkey dry thoroughly. Then, rub the herb butter generously over all sides, ensuring even coverage.

3. Build the base:
Arrange sliced onion in the slow cooker. Pour in chicken broth and white wine to create a flavorful cooking base.

4. Cook gently:
Place the turkey breast on top. Add fresh herb sprigs. Cover and cook on LOW for 5–6 hours, until the internal temperature reaches 165°F.

5. Broil for a golden finish (optional but recommended):
Carefully transfer the cooked turkey breast to a parchment-lined baking sheet. Spoon a little of the slow-cooker juices or brush with melted butter over the top. Then, broil for 2–4 minutes, watching closely, until the surface becomes lightly golden. Finally, remove from the oven and rest for 5–10 minutes before slicing.

HELPFUL TIPS TO PERFECT THIS RECIPE

• Let the butter soften fully: Soft butter spreads evenly, ensuring every inch of the turkey absorbs flavor as it cooks slowly and gently.
• Cook low, not fast: Cooking on LOW prevents dryness and keeps the breast tender, which is especially important for lean turkey meat.
• Finish under the broiler for color:
  Slow cookers create tender, juicy turkey but don’t brown the surface. A brief broil at the end adds golden color and texture without drying the meat, giving the turkey a beautiful, oven-finished appearance.
• Rest before slicing: Allowing the turkey to rest helps juices redistribute, resulting in moist, clean slices every time.