Ingredients
Scale
- Turkey Breast (bone-in or boneless) 6-8 lbs
- Olive Oil 2 tablespoons
- Chicken Broth 1 cup
- Onion, chopped 1 medium
- Garlic, minced 2 cloves
- Dried Thyme 1 teaspoon
- Dried Rosemary 1 teaspoon
- Salt and Pepper to taste
Instructions
- Step 1: Pat the turkey breast dry with paper towels. Rub the turkey breast with olive oil and season generously with salt, pepper, dried thyme, and dried rosemary.
- Step 2: Place the chopped onion in the bottom of the slow cooker. Add the minced garlic over the onions.
- Step 3: Place the seasoned turkey breast on top of the onion and garlic mixture in the slow cooker.
- Step 4: Pour the chicken broth into the slow cooker, around the turkey breast.
- Step 5: Cover the slow cooker and cook on low for 6-8 hours, or on high for 3-4 hours, or until the internal temperature of the turkey breast reaches 165°F (74°C).
- Step 6: Once cooked, let the turkey breast rest for 10-15 minutes before carving and serving.
Notes
- Store leftover turkey in an airtight container in the refrigerator for up to 3-4 days.
- For moist reheating, add a splash of chicken broth when warming sliced turkey in the microwave or oven.
- Serve sliced slow cooker turkey breast with cranberry sauce and your favorite sides for a classic holiday meal or sandwiches.
- Chef's tip: Don't skip the resting period; it allows the juices to redistribute, resulting in a more tender and flavorful turkey.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American