Butterball Turkey Breast Slow Cooker (Print Version)
A hands-off method for juicy, flavorful turkey breast made in your slow cooker—perfect for holidays or easy family dinners.
# Ingredients:
→ Turkey & Seasoning
01 -
1 Butterball turkey breast roast (3–9 lbs), thawed
02 -
1 tablespoon olive oil or nonstick spray
03 -
Salt, pepper, herbs, and spices (thyme, rosemary, garlic powder, paprika)
04 -
½ cup broth, wine, or water
# Steps:
01 -
Pat turkey breast dry with paper towels and leave the netting on if boneless.
02 -
Spray or brush the turkey with oil, then rub with salt, pepper, and preferred herbs/spices.
03 -
Place the turkey skin-side up in the slow cooker and pour in ½ cup liquid.
04 -
Cover and cook on LOW for 4 hours. Check temperature—it should be around 140°F. Continue cooking 1–2 more hours, until internal temperature reaches 165°F.
05 -
Remove turkey and tent with foil. Let rest for 15 minutes before slicing. Remove netting if boneless.
# Notes:
01 -
Use cooking juices to make a quick gravy. Add chopped veggies under the turkey for a one-pot meal. Don't cook from frozen—always thaw first.