Prep the Turkey: Pat the turkey breast dry with paper towels, and rub with olive oil.
4 to 5 pound bone-in or boneless turkey breast, 1 tablespoon olive oil
Season: Mix the garlic powder, onion powder, paprika, thyme, rosemary, salt, and pepper. Coat the turkey breast evenly with the seasoning.
1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon smoked paprika, 1 teaspoon dried thyme, ½ teaspoon dried rosemary, ½ teaspoon salt, ¼ teaspoon ground black pepper
Slow Cook: Add the onions and broth to the slow cooker. Place the turkey on top, cover, and cook on low for 5-6 hours or until the internal temperature reaches 165°F (75°C).
1 cup low-sodium chicken broth, Small white onion
Strain Drippings: Remove the turkey and let it rest for about 10 minutes before slicing. While the turkey rests, strain the drippings and set aside.
Make the Gravy: In a skillet over low-medium heat, melt the butter and whisk in flour. Cook for 3-4 minutes. Slowly whisk in the strained drippings until smooth and the gravy reaches the desired consistency. Add salt and pepper if desired.
For a 4 to 5-pound (1.81 to 2.27 kg) turkey breast, you can typically get 6 to 8 servings. Each serving would be about 6 to 8 ounces (170 to 225 grams) of cooked turkey breast, depending serving size preferences.
The calories listed are an approximation based on the ingredients in the recipe card and a serving size of 6 ounces of turkey with gravy. Actual calories will vary.
The Turkey: Turkey breasts come in all shapes and sizes. Some are boneless and some are bone-in. We have good luck aiming for 1 ½ to 2 hours per pound of turkey. It's best to check the doneness with a meat thermometer to ensure it gets cooked all the way through. The magic number is 165°F!
Netting: The turkey breast I used for the photos was on the smaller size, around 3 pounds, and was wrapped in netting. According to the package instructions, the netting should stay intact while the turkey cooks. Make sure to check your packaging before removing any netting.
Gravy Packet: If you'd prefer to use the gravy packet that comes with your turkey breast, that's totally fine. Otherwise, discard it.
Salt: You'll be using the chicken broth to make the gravy. If you prefer lower sodium gravy, consider swapping some of the sodium with water or sodium-free broth instead. You can always add salt to the gravy but can't take it out.
Cooking Temp: I don't recommend cooking the turkey breast on High. It's best to cook it on Low to keep it from drying out.
Nutrition Facts
Slow Cooker Turkey Breast
Serving Size
6 ounces
Amount per Serving
Calories
353
% Daily Value*
Fat
8
g
12
%
Saturated Fat
2
g
10
%
Trans Fat
0.1
g
Polyunsaturated Fat
0.4
g
Monounsaturated Fat
2
g
Cholesterol
196
mg
65
%
Sodium
299
mg
12
%
Potassium
43
mg
1
%
Carbohydrates
3
g
1
%
Fiber
0.3
g
1
%
Sugar
0.1
g
0
%
Protein
69
g
138
%
Vitamin A
216
IU
4
%
Vitamin C
0.1
mg
0
%
Calcium
61
mg
6
%
Iron
4
mg
22
%
* Percent Daily Values are based on a 2000 calorie diet.