I’ve been making this slow-cooker turkey breast for family dinners and holiday shortcuts for years — it’s a hands-off way to get tender, herb-scented meat with a crisp finish. A bone-in, skin-on turkey breast slow-cooks in its own juices with garlic and herbs, then gets finished under the broiler for that browned, snap-on-the-skin texture everyone loves.

Why you’ll love this dish

This recipe delivers big turkey flavor without babysitting the oven. The slow cooker keeps the meat moist and infuses it with garlic-herb butter, while the final broil crisps the skin so you don’t miss the oven-roast look. It’s ideal for weeknight family meals, a smaller holiday roast, or when you want high-impact comfort food with minimal fuss.

“Juicy, herb-forward and surprisingly simple — the slow cooker turns a large breast into effortless dinner that even picky eaters ask for seconds.”

For quick inspiration on one-pot, comfort-style slow cooker meals, compare techniques with this slow-cooker chicken with gravy — the same low-and-slow approach works wonders.

Step-by-step overview

Make the garlic-herb butter and loosen the skin.
Rub most butter under the skin and the rest over the surface.
Nestle the turkey on garlic and onion in the slow cooker with herb sprigs.
Slow cook on LOW until the internal temp reaches 75°C/165°F.
Rest the breast, then broil briefly to crisp the skin.
Use reserved juices to make a pan gravy with flour and a touch of soy for color.

For an alternate slow-cooker flavour profile that uses creamy finishes, see this creamy tomato basil chicken for technique inspiration.

Gather these items

2.5–3 kg / 5–6 lb single turkey breast, skin on, bone in (NOT BRINED)
1/2 tsp salt (for cavity/initial seasoning)
Black pepper, to taste
1 brown onion, halved
1 head garlic, halved horizontally
3 sprigs rosemary
8 sprigs thyme (optional)
Oil for drizzling (for skin before broiling)

Garlic herb butter:

150 g / 10 tbsp unsalted butter, softened
1 1/2 tsp salt
1/2 tsp black pepper
4 large garlic cloves, minced
1 tbsp each finely chopped fresh sage, rosemary leaves, thyme leaves and parsley

For the gravy:

Chicken broth/stock (for topping up if required)
1/3 cup / 50 g flour
1/2 tsp dark soy sauce (or gravy colouring)

Notes/substitutions: use salted butter and reduce added salt by 1/2 tsp; dried herbs can substitute but fresh gives a brighter result. If you prefer skinless, you can adapt timing but you’ll lose the crisp finish.

Directions to follow

Make the butter: In a bowl combine softened butter, 1 1/2 tsp salt, 1/2 tsp pepper, minced garlic and the chopped herbs. Mix until evenly combined.
Loosen the skin: Pat the turkey breast dry. Make a small slit at one edge and carefully slide an upside-down tablespoon between meat and skin to create a pocket across the breast (a short video helps if you’re unsure).
Slather: Press about two-thirds of the garlic-herb butter under the skin over the meat. Spread the remaining butter over the outside and underside of the breast.
Season: Sprinkle the surface with 1/2 tsp salt and some freshly cracked black pepper. At this point you can refrigerate uncovered for up to 2 days to intensify flavor and dry the skin a little — skip this step if short on time.
Set the slow cooker: Place halved garlic and onion in the base of a 5L/5qt slow cooker. Put the turkey on top, skin side up. Tuck rosemary and thyme sprigs around and on top.
Slow cook: Cook on LOW for about 6 hours, checking from 4 hours onwards. The turkey is done when a probe thermometer reads 75°C/165°F in the thickest part. If the slow cooker juices are low, top up with a little chicken stock to prevent drying. (For alternate flavour finishes, try the honey garlic slow cooker chicken method for glazing ideas.)
Rest: Remove the turkey carefully to a baking tray and reserve the cooking juices. Tent loosely with foil and rest for 20 minutes — carryover cooking will finish the turkey and re-distribute juices.
Crisp the skin: Discard herb sprigs. Lightly drizzle the skin with oil (avoid butter here — it burns). Broil/grill on high with the tray about 30 cm/12" from the heat for 5–10 minutes until the skin is bronzed and crisp. Watch closely; it browns fast.
Make the gravy: Strain the reserved juices into a saucepan, skim excess fat if desired. Whisk in 1/3 cup flour and cook briefly to remove raw taste. Gradually add stock to reach desired thickness, simmer 3–5 minutes, and season with 1/2 tsp dark soy sauce for color and extra umami. Adjust salt/pepper to taste. Serve warm.

A helpful technique used in other slow-cooker recipes — like the lemon-garlic butter thighs — is to rest meat uncovered briefly to let steam escape and keep the skin from going soggy; see lemon garlic butter chicken thighs for comparable tips.

Serving suggestions

Slice the breast against the grain into even slices and arrange on a warmed platter.
Serve with the gravy on the side so guests can control saucing.
Classic sides: roast potatoes, buttery mashed potatoes, green beans almondine, or a simple winter salad.
For a lighter meal: pair with creamy polenta and roasted carrots.
Leftovers make excellent sandwiches with cranberry sauce and a smear of extra herb butter.

Storage and reheating tips

Refrigerate: Store sliced or whole cooled turkey in an airtight container in the fridge for 3–4 days. Keep gravy in a separate container.
Freeze: Wrap tightly or use freezer-safe containers; turkey keeps well for up to 3 months. Thaw overnight in the fridge before reheating.
Reheat: Warm slices gently in a 160°C/325°F oven covered with foil until just heated through, or reheat in a skillet with a splash of stock to keep moist. Reheat gravy on the stove, thinning with stock if it’s too thick.
Food safety: Always ensure reheated turkey reaches 74°C/165°F before serving.

Pro chef tips

Loosening the skin is the single best trick for flavour — get the butter right between skin and meat for moist, flavored slices.
Use a probe thermometer to avoid overcooking; slow cookers vary widely. Check early if your slow cooker runs hot.
Broil only at the end and use oil, not butter, to crisp skin without burning.
Reserve cooking juices and skim fat for a richer, clearer gravy. A splash of dark soy or gravy colouring deepens colour without altering flavor.
If time is tight, prepare the herb butter the night before so the flavours meld. For a shortcut, a good-quality compound butter from the store will work in a pinch.
For other finishing techniques and glaze ideas that work with slow cooker proteins, read this slow-cooker chicken breasts article.

Creative twists

Lemon-herb: Add grated lemon zest into the butter and a few lemon slices in the slow cooker for a bright finish.
Spicy-sweet: Mix a tablespoon of honey and a pinch of smoked paprika into the butter for a subtle sweet heat.
Dairy-free: Use olive oil blended with chopped herbs and garlic instead of butter; rub under the skin the same way.
Poultry swap: Try the same method for bone-in chicken breasts or thighs — reduce time and verify with a thermometer.
Holiday upgrade: Scatter toasted nuts and fresh chopped herbs over the sliced turkey for texture and color.

Common questions

Q: How long does the turkey take in a slow cooker?
A: Expect roughly 5–6 hours on LOW for a 2.5–3 kg / 5–6 lb bone-in breast, but start checking at 4 hours. Always rely on internal temperature (75°C/165°F) rather than time alone.

Q: Can I cook a frozen turkey breast in the slow cooker?
A: It’s not recommended. Slow cookers can keep meat in the temperature “danger zone” too long while thawing. Thaw fully in the fridge before cooking for safety and even cooking.

Q: Why finish under the broiler?
A: The low-and-slow method yields tender meat but soft skin. A quick blast under the broiler crisps and browns the skin without drying the meat.

Q: How do I make a smooth gravy from the pan juices?
A: Strain the juices, skim excess fat, whisk in flour and cook briefly, then slowly add stock while whisking to prevent lumps. Simmer until thickened and season, finishing with a teaspoon of dark soy for color if needed.

Q: Can I prepare this ahead for a party?
A: Yes — slow-cook the breast a day ahead, chill it in its juices, then reheat gently and broil just before serving to refresh the skin.

Conclusion

This garlic herb slow cooker turkey breast is an accessible way to get roast-quality results with a fraction of the hands-on time. For the original inspiration and a recipe close to this method, see Garlic Herb Butter SLOW COOKER Turkey Breast – RecipeTin Eats. If you want a different play on slow-cooker turkey with straightforward timing advice, check Slow Cooker Turkey Breast – Sum of Yum for useful comparisons.

Slow Cooker Turkey Breast

This slow-cooked turkey breast is infused with garlic and herbs, resulting in tender meat with a crisp finish, perfect for family dinners or holidays without the hassle of traditional roasting.

Prep Time 30

Cook Time 6

Total Time 6 30

Serving Size servings

Ingredients

Main ingredients

2.5–3 kg single turkey breast, skin on, bone in (NOT BRINED)
0.5 tsp salt (for cavity/initial seasoning)
Black pepper, to taste
1 medium brown onion, halved
1 head garlic, halved horizontally
3 sprigs rosemary
8 sprigs thyme (optional)
Oil for drizzling (for skin before broiling)

Garlic herb butter

150 g unsalted butter, softened
1.5 tsp salt
0.5 tsp black pepper
4 large garlic cloves, minced
1 tbsp finely chopped fresh sage
1 tbsp rosemary leaves
1 tbsp thyme leaves
1 tbsp parsley

For the gravy

Chicken broth/stock (for topping up if required)
1/3 cup flour
0.5 tsp dark soy sauce (or gravy colouring)

Instructions

Preparation

In a bowl combine softened butter, 1 1/2 tsp salt, 1/2 tsp pepper, minced garlic, and the chopped herbs. Mix until evenly combined.
Pat the turkey breast dry. Make a small slit at one edge and carefully slide an upside-down tablespoon between meat and skin to create a pocket across the breast.
Press about two-thirds of the garlic-herb butter under the skin over the meat. Spread the remaining butter over the outside and underside of the breast.
Sprinkle the surface with 1/2 tsp salt and some freshly cracked black pepper. Refrigerate uncovered for up to 2 days if you have time, or skip this step.

Cooking

Place halved garlic and onion in the base of a 5L/5qt slow cooker. Put the turkey on top, skin side up. Tuck rosemary and thyme sprigs around and on top.
Cook on LOW for about 6 hours, checking from 4 hours onwards. The turkey is done when a probe thermometer reads 75°C/165°F in the thickest part.
Remove the turkey carefully to a baking tray and reserve the cooking juices. Tent loosely with foil and rest for 20 minutes.
Discard herb sprigs. Lightly drizzle the skin with oil and broil/grill on high for 5–10 minutes until the skin is bronzed and crisp.

Making the Gravy

Strain the reserved juices into a saucepan, skim excess fat if desired. Whisk in the flour and cook briefly.
Gradually add stock to reach desired thickness, simmer for 3–5 minutes, and season with dark soy sauce for color and extra umami.

Notes

Use salted butter and reduce added salt by 1/2 tsp; dried herbs can substitute but fresh gives a brighter result. Adapt timing if using skinless turkey, but you’ll lose the crisp finish.

Garlic Herb Slow Cooker Turkey Breast