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Easy Kid-Approved Crockpot Turkey Breast with Garlic Herb Butter

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A tender, juicy slow cooker turkey breast with a flavorful garlic herb butter that’s incredibly easy to make. Perfect for a family dinner or small Thanksgiving, this recipe is kid-approved and budget-friendly.

Ingredients

Scale
  • 1/2 cup (1 stick) unsalted butter, softened
  • 4 cloves garlic, minced
  • 1 tablespoon fresh rosemary, finely chopped (or 1 teaspoon dried)
  • 1 tablespoon fresh thyme leaves (or 1 teaspoon dried)
  • 1 tablespoon fresh parsley, chopped
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon onion powder
  • 1 (5-6 pound) bone-in, skin-on turkey breast, thawed if frozen
  • 1 cup low-sodium chicken broth (or turkey broth)
  • 1 medium yellow onion, quartered
  • 3 cloves garlic, smashed
  • 2 sprigs fresh rosemary (optional, for garnish)
  • 2 sprigs fresh thyme (optional, for garnish)

Instructions

  1. Make the Garlic Herb Butter: In a small mixing bowl, combine the softened butter, minced garlic, chopped rosemary, thyme, parsley, salt, pepper, and onion powder. Mix with a fork until evenly distributed.
  2. Prep the Turkey: Remove the turkey breast from the package and pat it completely dry with paper towels. Place it on a cutting board, skin side up.
  3. Loosen the Skin: Gently work your fingers under the skin of the turkey breast, starting at the top near the neck cavity, to create a pocket. Be careful not to tear the skin.
  4. Apply the Butter: Spread about two-thirds of the garlic herb butter under the skin, directly onto the meat. Rub the remaining butter all over the outside of the skin.
  5. Assemble in the Slow Cooker: Pour the chicken broth into the bottom of a 6-quart or larger slow cooker. Add the quartered onion and smashed garlic cloves. Place the herb sprigs on top, if using. Carefully place the turkey breast on top, skin side up.
  6. Cook Low and Slow: Cover and cook on LOW for 4-6 hours or on HIGH for 2-3 hours, until the internal temperature in the thickest part of the breast reaches 165°F.
  7. Rest Before Slicing: Transfer the turkey to a cutting board, tent loosely with foil, and let rest for at least 15 minutes.
  8. Make the Gravy (Optional): Strain the cooking liquid into a saucepan and bring to a simmer. Whisk together 2 tablespoons cornstarch and 2 tablespoons cold water, then slowly whisk into the simmering liquid. Cook for 1-2 minutes until thickened. Season with salt and pepper.
  9. Slice and Serve: Slice the turkey against the grain into thick pieces. Pour any juices from the cutting board over the slices and serve with gravy.

Notes

Don’t skip drying the turkey; moisture prevents the butter from sticking. Use a meat thermometer for accuracy—cook until internal temperature reaches 165°F. For a crispy skin, broil the cooked turkey for 3-5 minutes before serving. Leftovers keep in the refrigerator for 3-4 days or freeze for up to 3 months.

Nutrition

Keywords: crockpot turkey breast, slow cooker turkey, garlic herb butter turkey, easy turkey recipe, kid-friendly turkey, Thanksgiving turkey, juicy turkey breast

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