If you’re looking for a hands-off, flavor-packed dinner that comes out juicy every single time, this Slow Cooker Herb Turkey Breast Recipe is exactly what you need in your weeknight rotation. I absolutely love how tender and fragrant the turkey turns out, and you’ll find that the slow cooker does all the heavy lifting while you go about your day. Whether it’s for a cozy family meal or a simple Sunday dinner, this recipe never disappoints!

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Why You’ll Love This Recipe

Effortless Flavor: The herb butter rub seeps into every bite, creating a savory, aromatic turkey without any fuss.
Perfectly Juicy: Slow cooking locks in moisture so the turkey breast stays tender, avoiding the dryness I’ve seen in oven-roasted versions.
Minimal Prep: Throw everything in the slow cooker, and you’re set—no babysitting the stove or oven.
Family Favorite: My family goes crazy for this turkey every time, making it a go-to for holidays and weeknight dinners alike.

Slow Cooker Herb Turkey Breast Recipe - Recipe Step

Ingredients You’ll Need

This recipe is all about simple, fresh ingredients that come together beautifully. I always suggest using fresh herbs when you can, but the dried ones in the butter rub work wonderfully to make the turkey so flavorful. And don’t skip on the chicken broth — it keeps everything moist and helps build a lovely base in the slow cooker.

Slow Cooker Herb Turkey Breast Recipe - Ingredients

Turkey breast roast: Look for a boneless, thawed turkey breast around 5 pounds for the best cooking time and even flavor.
Onion: Quartered and peeled to add sweetness that infuses the broth as it cooks.
Garlic cloves: Adds that comforting, savory punch without being overpowering.
Carrots: Dice into chunks — they add subtle sweetness and help create flavorful drippings.
Chicken broth: Essential to keep the turkey moist and gently steam it in the slow cooker.
Fresh rosemary and sage sprigs: Real secret stars that lend that woodsy, herby aroma.
Butter: Softened to easily mix with your herbs and coat the turkey for a rich finish.
Garlic powder, dried onion flakes, salt, paprika, dried sage, dried rosemary, dried thyme, black pepper: These dried herbs and spices come together in the butter rub for a robust, balanced flavor.

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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

I love to tweak this recipe depending on the season or what herbs I have on hand. Don’t hesitate to make it your own! Sometimes I swap fresh rosemary with thyme or add a little lemon zest to the butter for a bright twist.

Herb Mix: I’ve tried switching out the dried sage and rosemary for Italian seasoning when I want a different flavor profile, and it’s just as delicious.
Added Citrus: A splash of lemon juice or orange zest in the butter gives a fresh zing that pairs beautifully with the savory herbs.
Spicier Kick: If you like some heat, tossing in a pinch of cayenne pepper to the butter rub kicked things up without overpowering the turkey.
Vegetable Add-Ins: Feel free to add celery or parsnips alongside the carrots to deepen the flavor base in the slow cooker.

How to Make Slow Cooker Herb Turkey Breast Recipe

Step 1: Prep Your Slow Cooker and Veggies

Start by lining your slow cooker with a liner or giving it a good spray with non-stick cooking spray — this step saves you serious cleanup time. Then, toss your quartered onion, whole garlic cloves, carrot chunks, chicken broth, and fresh herb sprigs right into the bottom. This bed of veggies and herbs creates a lovely aromatic steam that gently cooks the turkey from underneath.

Step 2: Make the Herb Butter Rub

Next, mix your softened butter with garlic powder, dried onion flakes, salt, paprika, dried sage, rosemary, thyme, and black pepper. I find soft butter blends best, so if you forget to soften it, zap it in the microwave for 10 seconds — just enough to loosen it without melting. Once the herbs are fully incorporated, smear this fragrant butter all over the turkey breast, coating it generously—don’t be shy!

Step 3: Slow Cook and Monitor

Place your butter-rubbed turkey breast carefully on top of the veggies in the slow cooker. Cover, and cook on LOW for about 6 hours or HIGH for 4 hours. If you ask me, low and slow is the way to get that melt-in-your-mouth texture. Use a meat thermometer to check that the internal temp reaches 165°F (74°C) — this ensures it’s safe to eat but still juicy. Trust me, pulling it too early or overcooking are mistakes I learned the hard way.

Step 4: Rest Before Serving

After cooking, take the turkey out carefully and let it rest for about 5 minutes. Resting is key—it lets the juices redistribute throughout the meat, so when you slice it, it’s juicy and not all over the cutting board. Then slice and serve!

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Pro Tips for Making Slow Cooker Herb Turkey Breast Recipe

Use a Meat Thermometer: This is the best way to avoid drying out your turkey and nail the perfect cooking time every time.
Go Low and Slow: Cooking on low heat locks in moisture much better than high heat, so be patient!
Softened Butter is Key: Mixing softened butter with herbs spreads evenly and melts into the turkey for that irresistible crust.
Let it Rest: Don’t skip the resting step—it’s what makes slicing neat and keeps juices in the meat.

How to Serve Slow Cooker Herb Turkey Breast Recipe

Slow Cooker Herb Turkey Breast Recipe - Serving

Garnishes

I love garnishing this turkey with a sprinkle of fresh parsley or chopped rosemary just before serving — it adds a pop of color and fresh herbal scent that makes the dish feel even more special. Sometimes, a wedge of lemon on the side brightens things up nicely if you opted out of citrus in the rub.

Side Dishes

My go-to sides are creamy mashed potatoes and roasted green beans — the perfect comfort combo that soaks up all those tasty slow cooker juices. I’ve also tried it with wild rice pilaf and a crisp apple slaw that adds a lovely contrast of textures and flavors.

Creative Ways to Present

For special occasions, I sometimes slice the turkey and fan it out on a warmed platter surrounded by roasted veggies and fresh herb sprigs. It never fails to impress guests and keeps things rustic but elegant. You can even drizzle some slow cooker drippings, slightly thickened, over the turkey as a simple gravy.

Make Ahead and Storage

Storing Leftovers

Once sliced, I store leftover turkey in an airtight container in the fridge, usually good for 3-4 days. I like slicing it thin for sandwiches or quick salads the next day—it reheats gently and tastes fresh.

Freezing

I’ve frozen cooked turkey breast successfully by wrapping slices tightly in plastic wrap and then placing them in a freezer bag. It keeps well for up to 3 months and makes for quick, easy meals later on. Just thaw overnight in the fridge before reheating.

Reheating

To reheat, I like gently warming slices in a skillet over low heat with a splash of broth or water — it keeps the meat moist without drying it out like a microwave can. You can also reheat covered in the oven at 300°F (150°C) for about 15-20 minutes.

FAQs

Can I use fresh herbs instead of dried in the butter rub?

Absolutely! Fresh herbs will add a brighter flavor, but you might want to use about three times the amount since dried herbs are more concentrated. Just finely chop them and mix into the butter. It’s one of my favorite ways to make this recipe even more vibrant.
Is it okay to cook the turkey breast frozen in the slow cooker?

It’s best to thaw the turkey breast first to ensure even cooking and food safety. Cooking from frozen in a slow cooker can keep the meat in the “danger zone” temperature range too long, which might cause bacteria growth. Plan ahead to thaw in the fridge overnight.
Can I add potatoes or other vegetables to the slow cooker with the turkey?

Yes! Adding hearty veggies like potatoes, parsnips, or celery is a great way to make this a full meal. Just chop them into even pieces so they cook through in the same amount of time. Place them under or around the turkey so they soak up those delicious juices.
How do I know when the turkey breast is fully cooked?

The most reliable method is to use a meat thermometer — the internal temperature should reach 165°F (74°C). Insert it into the thickest part of the breast. This ensures safety without overcooking.
Can I make this recipe in an Instant Pot instead of a slow cooker?

Yes, you can adapt this recipe for an Instant Pot using the pressure cook setting. I’d recommend about 40-50 minutes of pressure cooking, then natural pressure release. Just be sure to sauté your veggies and butter rub mixture for extra flavor before pressure cooking if you have time.

Final Thoughts

This Slow Cooker Herb Turkey Breast Recipe has been one of my go-to dishes whenever I crave a comforting, fuss-free meal that feels a little special. I love how reliably juicy it turns out, and having it waiting in the slow cooker while I get through my day is such a win. Give it a try—you might find yourself making it again and again, just like me!