Turkey doesn’t have to be complicated! This slow cooker turkey breast uses simple ingredients and very little hands-on prep. With rosemary herb seasoning, a little broth, and an easy gravy made from the drippings, it’s a delicious option for a holiday gathering or a cozy family dinner.

I’m using avocado oil instead of butter to keep the turkey dairy-free. And one of my favorite tricks is adding a little warm broth over the sliced meat before serving—it helps keep every slice moist.

Simple Ingredients, Easy Prep

For this recipe, I used Pampered Chef Rosemary Herb Seasoning. Have you tried it? It adds so much flavor without having to pull out several different seasoning jars.

I also like to season my turkey on a sheet pan. It gives me room to turn the breast and coat it all over while keeping the mess contained.

Start with a fully thawed turkey breast that fits in your slow cooker with the lid completely closed. Mine cooked on low for about six hours, but the timing will depend on the size of your turkey breast and your slow cooker. A thermometer is the best way to know when it’s ready.

Featured Pampered Chef Products

Home & Away Slow Cooker

Rosemary Herb Seasoning

3 Qt Stainless Steel Sauce Pan

Insulated Pitcher

Slow Cooker Turkey Breast Recipe

Cooking time: About 6 hours on low; varies with turkey size
Yield: Depends on the size of your turkey breast

Ingredients

For the turkey:

• 1 fully thawed turkey breast, sized to fit your slow cooker
• Avocado oil, enough to lightly coat the turkey
• Pampered Chef Rosemary Herb Seasoning, to taste
• 1 onion, sliced
• ½ cup prepared chicken broth—I used Better Than Bouillon

For the gravy:

• Strained turkey cooking liquid and drippings
• Gravy packet included with the turkey, optional
• About 2 tablespoons cornstarch, as needed
• Cold water, enough to make a smooth slurry

Dairy-free note: Check the labels on your seasoning, broth, and optional gravy packet to make sure they fit your dietary needs.

Instructions

1. Prepare the turkey. Pat the thawed turkey breast dry with paper towels. Rub lightly with avocado oil, then generously sprinkle the rosemary herb seasoning all over.
2. Fill the slow cooker. Place the onion slice in the bottom and pour in ½ cup chicken broth. Set the turkey breast on top, positioning it so the lid closes fully.
3. Cook on low. Cover and cook for about 6 hours, checking for doneness as needed. The turkey must reach 165°F in the thickest part of the breast, with the thermometer away from bone. Use temperature, rather than time alone, to determine doneness. 
4. Let it rest. Carefully transfer the turkey to a carving board or platter. It will be very tender, so support it well as you lift. Tent loosely with foil and let it rest while you prepare the gravy.
5. Strain the drippings. Use a slotted spoon to remove the onion and any loose pieces of meat, then strain the cooking liquid into a saucepan. Reserve a little of this broth to spoon over the sliced turkey.
6. Start the gravy. Bring the remaining cooking liquid to a simmer. If using the gravy packet that came with your turkey, incorporate it according to its package directions.
7. Thicken as needed. Mix about 2 tablespoons cornstarch with enough cold water to make a smooth, pourable slurry. Slowly drizzle it into the bubbling gravy while stirring. Add a little at a time and simmer until the gravy reaches your preferred consistency. You may not need all the slurry, depending on how much liquid you have and whether you used a gravy packet.
8. Carve and serve. Remove the skin if desired, then slice the turkey across the grain. Spoon a little reserved hot broth over the slices and serve with the gravy.

The Secret to Smooth Gravy

Always mix your cornstarch with cold water before adding it to the hot cooking liquid. This mixture is called a slurry, and it helps the cornstarch blend smoothly into your gravy.

Sprinkling dry cornstarch directly into hot liquid can create lumps. Adding the slurry slowly while stirring gives you more control over the thickness, too.

What About the Skin?

Slow cooking makes the turkey tender, but it won’t give you crisp skin. We prefer to remove ours before carving.

If you enjoy the skin, you can transfer the cooked turkey to a broiler-safe pan and briefly place it under the broiler before resting and carving. Watch closely so it doesn’t burn.

My Favorite Way to Serve Turkey for a Gathering

For serving, I like to place the freshly sliced, still-hot turkey in a warm slow cooker and ladle some of the reserved hot broth over the top. Then I use the keep-warm setting while everyone serves themselves.

AFTER COOKED, keep the turkey at 140°F or above, checking with a food thermometer. A warm setting is for holding already-hot food; refrigerated leftovers should be reheated to 165°F before going into a preheated slow cooker. 

For the gravy, I preheat a heat-safe insulated pitcher with hot water, then carefully empty it over the sink before pouring in the finished gravy. It’s a handy serving trick, but how long it stays hot depends on the pitcher. For extended serving, check that the gravy stays at 140°F or above. 

Pair this turkey with mashed potatoes, green beans, or your favorite holiday sides, and let everyone add as much gravy as they like!