Slow Cooker Herbed Turkey Breast

Slow Cooker Herbed Turkey Breast

Andersonfam09 2

"The most amazing, flavorful, moist, turkey breast you will ever cook!"

Ingredients 6 h 30 m {{adjustedServings}} servings 308 cals

Serving size has been adjusted!

Original recipe yields 12 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 308 kcal
  • 15%
  • Fat:
  • 13.4 g
  • 21%
  • Carbs:
  • 2.4g
  • < 1%
  • Protein:
  • 36.8 g
  • 74%
  • Cholesterol:
  • 89 mg
  • 30%
  • Sodium:
  • 758 mg
  • 30%

Based on a 2,000 calorie diet

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  1. Rinse turkey breast and pat dry with paper towels; sprinkle with salt and black pepper. Place 2 rosemary sprigs, 2 thyme sprigs, 1/4 cup chopped onion, and butter slices into turkey breast cavity.
  2. Place celery leaves, remaining white onion, and remaining rosemary and thyme sprigs into a large slow cooker. Lay turkey breast over vegetables and herbs with the top facing down. Pour white wine into cooker and cover.
  3. Cook on High until meat is tender and an instant-read meat thermometer inserted into the thickest part of the breast meat reads 170 degrees (75 degrees C), about 6 hours. Let turkey breast rest for 15 minutes before slicing.
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Reviews 12

  1. 16 Ratings


What a shame that I was the only one home while this was cooking! The aroma was awesome, predicting what a great turkey dinner we were in for. I had a small boneless breast, about 3 pounds, so I adjusted the method, measurements and cooking time to accommodate it, but other than rubbing the roast with some olive oil before sprinkling it with salt, pepper and a little chopped rosemary, I made no substitutions or omissions of ingredients. I cooked it about 6-1/2 hours on low. This was fragrant, immensely flavorful and so tender and moist. The juices it gave off during cooking made for excellent gravy. When I’m the first reviewer of a recipe, as I am here, and it turns out this good I couldn’t be more pleased to review it. I served this with Ann’s Rice Pilaf, Chic Green Beans, recipes also from this site, and a tossed green salad.


Very nice recipe. I used chicken broth instead of white wine. The turkey breast was very juicy and tender.


Superb, husband loves it. I use dried herbs instead of fresh. Have had trouble getting hold of a decent sized turkey breast so have made with turkey steaks (adjusted cooking time) as well a huge butterflied breast I found for sale at the butchers (put the required ingredients inside then rolled and tied before putting into the slow cooker).