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Juicy Herb-Roasted Crockpot Turkey Breast

Bone-in turkey breast coated in a savory herb and smoked paprika rub and slow cooked on a bed of aromatics for a tender, juicy high-protein dinner.
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Prep Time 10 minutes
Cook Time 6 hours
Total Time 6 hours 10 minutes
Servings: 7 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 285
Ingredients Equipment Method Notes

Ingredients
  

  • 1 bone-in or boneless turkey breast 6 to 7 lbs, fully thawed
  • 2 tablespoons olive oil or softened butter
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon dried rosemary
  • 1 teaspoon dried thyme
  • 1 teaspoon smoked paprika
  • 1 teaspoon salt
  • 0.5 teaspoon black pepper
  • 1 small yellow onion quartered
  • 2 stalks celery cut into chunks
  • 0.5 cup chicken broth optional, for extra drippings

Equipment

  • Slow cooker (6-quart or larger)
  • Meat thermometer
  • small mixing bowl

Method
 

  1. Pat the turkey breast completely dry with paper towels. Allow it to sit at room temperature for 20 to 30 minutes while preparing the rub.
  2. In a small bowl, combine the olive oil or softened butter with the garlic powder, onion powder, rosemary, thyme, smoked paprika, salt, and pepper to form a thick paste.
  3. Rub the herb mixture all over the exterior of the turkey breast and under the skin wherever it lifts away from the meat.
  4. Arrange the quartered onion and celery chunks across the bottom of the slow cooker. If using chicken broth, pour it carefully along the side of the insert.
  5. Place the seasoned turkey breast on top of the vegetables, skin-side up. Cover and cook on Low for 6 to 7 hours or High for 3 to 4 hours.
  6. Check the internal temperature at the thickest part of the breast away from the bone. The turkey is done at 165°F.
  7. Transfer the turkey to a cutting board, tent loosely with foil, and rest for 15 to 20 minutes before carving.
  8. For crispy skin, place the rested turkey on a foil-lined baking sheet and broil for 3 to 5 minutes until the skin tightens and colors. Watch closely to prevent burning.

Notes

Storage: Store sliced or shredded turkey in an airtight container with a few spoonfuls of reserved cooking liquid for up to 4 days. Freeze for up to 3 months. Reheat covered at 300 degrees F with a splash of broth to maintain moisture. Gravy: Strain slow cooker drippings into a saucepan and thicken with a cornstarch slurry over medium heat for a quick pan gravy. Food safety: Never cook a frozen turkey breast in the slow cooker. Thaw completely in the refrigerator for 24 to 48 hours before cooking. Fresh herbs: Substitute fresh rosemary, thyme, and sage at three times the dried quantity for a more aromatic holiday flavor.