Slow Cooker Turkey Breast Comes Out Juicier Than the Oven.

This crockpot turkey breast recipe is how I get a juicy, tender holiday turkey on the table without giving up my oven. A boneless turkey breast in the crock pot slow cooks on a bed of lemon, onion, and garlic with Italian herbs and comes out perfectly moist, with about 40 grams of protein per serving. It's naturally low-carb and gluten-free, and it's just as good for a cozy Sunday dinner as it is for Thanksgiving.

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This crock pot turkey breast recipe is a must-make.

If you want a slow cooker turkey breast that's juicy, flavorful, and practically hands-off, this is the one.

• Juicy every time. Cooking low and slow on a bed of lemon and onion keeps the turkey moist and tender.
• Frees up your oven. Your oven stays open for stuffing, sides, and pie on the big day.
• Almost hands-off. Rub on the herbs, set it on the lemons and onions, and let the crockpot do the work.
• High-protein and low-carb. It's gluten-free, paleo-friendly, and Whole30-friendly when you use broth instead of wine.

Let's talk texture and flavor.

Each slice is tender and juicy, with a savory herb crust on the outside and a bright lemon-garlic flavor all the way through. The lemon wedges, onion, and garlic steam up into the turkey as it cooks, and the wine and broth turn into rich, citrusy pan juices that make an amazing gravy.

What you'll need for slow cooker turkey breast.

Here's what you're going to need to make this lemon herb crockpot turkey breast.

• Boneless turkey breast: a 4-pound breast feeds a crowd. Skin-on or skinless both work.
• Lemons: wedges go under the turkey, and the zest goes in the herb rub.
• Yellow onion and garlic: they make a shelf that keeps the turkey out of the liquid and flavor the juices.
• White wine and low-sodium chicken broth: the cooking liquid and the base for your gravy. Use all broth if you prefer.
• Italian seasoning, garlic powder, and onion powder: an easy herb rub with big flavor.
• Olive oil, kosher salt, and black pepper: help the seasoning stick and season the turkey.

Customize it your way.

This crockpot turkey breast is easy to make your own with a few simple swaps and add-ins.

• Swap the cut: use a bone-in turkey breast instead of boneless. It will take longer, so go by the thermometer.
• Swap the wine: use more chicken broth or a splash of apple cider instead of white wine.
• Swap the citrus: use orange wedges and orange zest instead of lemon for a sweeter, holiday flavor.
• Swap the herbs: use poultry seasoning or chopped fresh rosemary, thyme, and sage instead of Italian seasoning.
• Add fresh herb sprigs: tuck rosemary and thyme sprigs under the turkey with the lemons.
• Add vegetables: nestle halved baby potatoes and carrots around the onions for a one-pot dinner.

Flexible dietary swaps.

If you love slow cooker turkey but need to tweak a few things, here are easy ways to make it work for you.

• Gluten-free: naturally gluten-free. Just check that your broth is labeled gluten-free.
• Dairy-free: dairy-free as written.
• Low-carb and keto: naturally low-carb. Serve with creamy cauliflower mashed potatoes and keto gravy.
• Whole30 and paleo: use chicken broth instead of wine and choose a compliant broth.
• Lower-sodium: use unsalted broth and cut the kosher salt in half. Check that your turkey breast isn't pre-brined, since many are.

How to cook turkey breast in the crock pot.

This is a quick overview. See the recipe card below for exact amounts and times.

1. Build a shelf. Place the onion halves, lemon wedges, and garlic in the bottom of the slow cooker and pour in the broth and wine.
2. Season. Pat the turkey dry, rub it with olive oil, and coat it with the lemon zest and herb mixture.
3. Slow cook. Set the turkey on the lemons and onions, cover, and cook until the thickest part reaches 160°F.
4. Rest and slice. Tent with foil for 10 minutes. The temperature rises to 165°F as it rests. Slice against the grain.

How to serve crock pot turkey breast.

Crockpot turkey breast is the star of any holiday table or weeknight dinner. Here are a few favorite ways to serve it.

• With gravy made from the citrusy juices in the pot
• Alongside crockpot green beans and green bean casserole with bacon
• With sugar-free cranberry sauce and maple balsamic Brussels sprouts
• Thinly sliced for sandwiches and salads all week
• Turned into leftover turkey pot pie

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