This easy Slow Cooker Turkey Breast is ideal for Thanksgiving or a simple weeknight dinner. The turkey stays juicy and flavorful, and a maple-apple glaze made with just a few ingredients adds a sweet, savory finish. Make it in a Crock Pot to free up oven space and keep the meal stress-free.
Table of contents
- Ingredients
- Instructions
- Turkey tips
- Recipe notes
- Storage and reheating
- Sides to pair with it
This Slow Cooker Turkey Breast recipe is designed to be fast to prep and forgiving in a slow cooker. In about five minutes you can season and set the turkey in the Crock Pot, then focus on the rest of your menu while it cooks low and slow. The maple-apple glaze both flavors the turkey and helps keep it moist during cooking.
Cooking a turkey breast instead of a whole bird is perfect for small gatherings, Friendsgiving, or when you want more than one style of turkey on the table. Leftovers are excellent for sandwiches, soups, or salads, so a single breast stretches across several meals.
Ingredients
- Boneless turkey breast – 3–5 pounds is ideal; this recipe used a 4.75 lb breast. If using a packaged, frozen breast, defrost fully in the refrigerator (about 48 hours) before cooking.
- Turkey seasoning – a herb-forward blend with rosemary, thyme, garlic powder, onion powder, kosher salt, and black pepper works well. Use a store blend or prepare a homemade mix in advance.
- Olive oil – combines with the seasoning to make a simple rub that helps color and flavor the turkey.
- Onion – halved and used as a trivet in the slow cooker; it adds flavor to the cooking juices that become the glaze base.
- Apple cider – the liquid base for the maple-apple glaze. If you prefer not to make the glaze, substitute 1 1/2 cups chicken broth in the slow cooker instead.
- Maple syrup – to sweeten the glaze and complement the apple cider.
- Salt and black pepper – to season the glaze.
- Cornstarch – to thicken the glaze if desired (mixed with a little water to make a slurry).
Instructions
- Prep the onion and slow cooker. Peel the onion, trim the ends, and cut it in half. Place the halves cut-side down in the slow cooker about 2–3 inches apart to form a trivet.
- Season the turkey. Mix olive oil and turkey seasoning into a paste. Rub it evenly over the turkey breast and place the breast on top of the onion halves in the slow cooker.
- Mix the glaze. Whisk together apple cider, maple syrup, kosher salt, and black pepper. Pour this mixture into the slow cooker around the turkey.
- Cook. Cover and cook on low for 5–6 hours or on high for 3–4 hours. If using high, check the turkey with an instant-read thermometer after about 3 hours. The turkey is done when the internal temperature reaches 165°F (74°C).
- Rest the turkey. When the turkey reaches 165°F, transfer it to a cutting board and tent loosely with foil for 10–15 minutes to rest and redistribute juices.
- Make the glaze. Strain the cooking liquid into a bowl, discarding solids. Bring the strained liquid to a boil in a small saucepan, then simmer for about 10 minutes until it reduces and begins to thicken. Stir in a cornstarch slurry (1 tablespoon cornstarch mixed with 1 tablespoon water) and simmer 2–3 more minutes until glossy and syrupy. Taste and adjust seasoning if needed.
- Slice and serve. Slice the turkey with a sharp knife and serve with the maple-apple glaze on the side for drizzling over each portion.
Turkey tips
Bone-in or boneless: This recipe works with either bone-in or boneless turkey breasts, provided your slow cooker is large enough. For a bone-in breast, position bones down and breast facing up.
Remove any netting: If your turkey arrives bound in netting, remove it before rubbing the seasoning so the rub fully coats the meat.
Skin on or off: The slow cooker won’t crisp skin, so many cooks prefer to remove it before cooking. If you want a crisp finish, briefly broil sliced portions in the oven after slow cooking, watching closely.
Recipe notes
- Size: Use a turkey breast between 3–5 pounds. Plan roughly 1/2 pound per person when estimating portions.
- Frozen breasts: For safety and even cooking, fully defrost frozen turkey breasts in the refrigerator for about 48 hours before following this recipe.
- Glaze alternatives: If you prefer not to make the maple-apple glaze, replace the cider and syrup with 1 1/2 cups chicken broth in the slow cooker. Serve with a favorite sauce or gravy if desired.
- Vegetables: Root vegetables and hearty vegetables like carrots, sweet potatoes, parsnips, or Brussels sprouts can be added to the slow cooker. They will cook in the glaze and pick up complementary flavors.
Storage and reheating
Store leftovers in an airtight container in the refrigerator for up to 7 days. Reheat wrapped in foil in a 350°F oven for about 15 minutes to retain moisture. Leftover turkey also works well cold in sandwiches, salads, or reheated in casseroles and pot pies.
Sides to pair with it
Serve this maple-apple slow cooker turkey breast with classic fall and holiday sides. Popular choices that pair well with the flavors of maple and apple include:
- Roasted Brussels sprouts with maple and apples
- Mushroom stuffing or traditional bread stuffing
- Roasted carrots or glazed carrots
- Corn casserole with cheddar
- Green beans with bacon and nuts
- Loaded mashed potatoes
These sides complement the sweet-savory glaze and make a complete holiday or weeknight meal.
Slow Cooker Turkey Breast
A simple, juicy turkey breast cooked in a Crock Pot and finished with a maple-apple glaze. Ideal for Thanksgiving, Friendsgiving, or an easy family dinner.
Ingredients
- 1 onion, halved
- 3 tablespoons turkey seasoning
- 2 tablespoons olive oil
- 4 pound boneless turkey breast (3–5 lb range)
- For the glaze: 1 cup apple cider, 1/2 cup maple syrup, 1 tsp kosher salt, 1 tsp black pepper, 1 tbsp cornstarch (optional)
Instructions (short)
- Place halved onion cut-side down in the slow cooker. Put seasoned turkey breast on top.
- Pour the apple cider-maple mixture into the slow cooker around the turkey.
- Cook on low 5–6 hours or high 3–4 hours, until internal temp reaches 165°F.
- Remove turkey to rest. Strain and reduce cooking liquid on the stove, thicken with cornstarch slurry if desired, and serve as a glaze.
Nutrition (per serving)
Approximate values: 339 kcal, 49 g protein, 7 g fat, 19 g carbohydrates, 762 mg sodium.