This slow cooker turkey breast is seasoned with a flavorful herb butter blend of sage, thyme, and parsley, then cooked until fork-tender and served with gravy made from the pan drippings—offering restaurant-quality results with minimal effort.
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Ensure your turkey breast is fully thawed. Remove it from the package and let it sit at room temperature for about 30 minutes. Reserve the included gravy packet for later.
Place the quartered onion and lemon in the bottom of your slow cooker.
In a small bowl, combine the softened butter, salt, pepper, sage, fresh thyme, fresh parsley, and grated garlic. Mix until well combined to form an herb butter.
Pat the turkey breast dry with paper towels. This will help the butter mixture adhere to the skin.
Leaving the netting on, slather the herb butter mixture all over the turkey breast, covering all sides.
Place the buttered turkey breast into the slow cooker on top of the onions and lemons, ensuring the fat side is facing up.
Cover the slow cooker and cook on low for 5 hours.
If using, add the frozen green beans to the slow cooker for the last 30 minutes of cooking.
Once cooked, carefully remove the turkey and vegetables from the slow cooker. Strain the remaining juices through a fine-mesh sieve into a saucepan.
Add the chicken broth and the contents of the reserved gravy packet to the saucepan with the strained juices. Bring to a simmer over medium heat.
In a small bowl, whisk together the cornstarch and cold water to create a slurry. Slowly whisk the slurry into the simmering gravy until it thickens.
Remove the netting from the turkey, slice, and serve immediately with the green beans and homemade gravy.
Refrigerate leftovers in an airtight container for up to 3 days. Slice and reheat gently in a 325°F oven with a little broth, or warm on low in the slow cooker to preserve moisture.
slow cooker · meat thermometer
A 3 lb boneless turkey breast typically takes 4–6 hours on low in a slow cooker, depending on your appliance. Check for an internal temperature of 165°F at the thickest part.
Yes. Cook it fully, let it cool, then refrigerate for up to 3 days. Slice and reheat gently in the slow cooker on low with a splash of broth to keep it moist.
Substitute 1 tsp dried sage with 1 tbsp fresh sage, 1 tsp dried poultry seasoning, or 1 tsp dried rosemary.
No browning is required for this recipe. The herb butter and slow cooking method produce tender, flavorful results without searing.
Yes, but increase cooking time to 5–7 hours on low and use a meat thermometer to confirm 165°F internal temperature.
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