About this recipe

Juicy, fall-off-the-bone slow-cooked turkey breast rubbed with a savory herb butter and cooked low and slow in the crockpot until perfectly tender. No oven needed — this hands-off method delivers incredibly moist turkey with rich, golden drippings you can turn into a simple pan gravy. Perfect for weeknight dinners, small holiday gatherings, or meal prep.

Instructions

1. 1

   In a small mixing bowl, combine the softened butter, minced garlic, rosemary, thyme, sage, kosher salt, black pepper, and smoked paprika. Mix until a smooth herb butter forms. Pat the turkey breast completely dry with paper towels — this helps the butter adhere and promotes browning.

2. 2

   Using your fingers, gently loosen the skin of the turkey breast and spread half of the herb butter directly onto the meat underneath the skin. Rub the remaining butter all over the outside of the turkey, coating it evenly.

3. 3

   Place the quartered yellow onion in the bottom of the slow cooker to act as a natural rack. Pour in the chicken broth. Set the herb-buttered turkey breast skin-side up on top of the onions. Cover and cook on LOW for 5–6 hours (for a 4 lb breast) or until an instant-read thermometer inserted into the thickest part reads %[165°F]. Avoid lifting the lid during cooking.

4. 4

   For crispy, golden skin, carefully transfer the cooked turkey breast to a aluminum foil-lined baking sheet. Broil on HIGH for 3–5 minutes, watching closely, until the skin is golden and lightly crisped. Let the turkey rest for 10 minutes before slicing.

5. 5

   Pour the drippings from the slow cooker through a fine-mesh strainer into a small saucepan. Skim off excess fat. Whisk in the all-purpose flour over ^[medium heat] and cook for 1–2 minutes until the raw flour smell is gone. Continue whisking until the gravy thickens to your liking, about 3–4 minutes. Season with salt and black pepper to taste. Serve alongside sliced turkey.