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Sliced lemon herb crockpot turkey breast garnished with fresh herbs and lemon zest.

Lemon Herb Crockpot Turkey Breast

This juicy crockpot turkey breast slow cooks on a bed of lemon, onion, and garlic with Italian herbs. It’s a hands-off, high-protein, low-carb Thanksgiving shortcut that frees up your oven.
4.67 from 3 votes
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Author Kori Butler
Prep Time 10 minutes
Cook Time 6 hours
Total Time 6 hours 10 minutes
Course Slow Cooker Recipes
Cuisine American
Servings 10 servings
Calories 224 kcal

Ingredients
  

  • ½ cup low-sodium chicken broth
  • ½ cup white wine (or chicken broth)
  • 1 yellow onion (peeled and cut in half horizontally)
  • 2 lemons (cut into 4 wedges each)
  • 5 to 6 garlic cloves (peeled)
  • zest of 1 lemon
  • 2 teaspoons italian seasoning
  • 1½ teaspoons garlic powder
  • 1½ teaspoons onion powder
  • ½ teaspoon kosher salt
  • 1 teaspoon ground black pepper
  • 3 tablespoons olive oil
  • 4 pound boneless turkey breast

Instructions
 

  • Place the onion, lemon wedges, and garlic cloves on the bottom of the slow cooker, creating a shelf for the turkey to sit on.
    Lemon wedges, onion, garlic, and fresh herbs in the bottom of a slow cooker.
  • Add chicken broth and wine to the slow cooker.
    Pouring lemon juice into the crockpot for making slow cooker turkey breast.
  • In a small bowl combine lemon zest, Italian seasoning, garlic powder, onion powder, salt, and pepper. 
  • Pat the turkey dry. Rub olive oil on the turkey breast and then coat it with the herb, salt, and pepper mixture. Place the turkey breast on top of the onion, garlic, and lemon wedges.
    Herb-rubbed turkey breast set on lemons and onions in a crockpot.
  • Cover and cook 5 to 6 hours on low or 2½ to 3 hours on high, until the thickest part of the turkey breast reaches 160°F. Remove from slow cooker and tent with foil. Allow it to sit 10 minutes before slicing.
    (Tip: start checking the temperature early. Turkey breasts vary in size, and slow cookers run hot or cool.)

Kori's Tips

For more helpful hints, substitution ideas, cooking tips, and other delicious recipes check out my post above.
TIPS: Trust the thermometer, not the clock. Pull the turkey at 160°F, then tent it with foil for 10 minutes so it rises to a safe 165°F. Pat the turkey dry instead of rinsing it so the herb rub sticks. The slow cooker won't brown the skin, so broil it for 3 to 5 minutes if you want golden color. Strain the juices left in the pot for an easy, flavorful gravy.
VARIATIONS: Use orange wedges and orange zest instead of lemon for a sweeter holiday flavor. Tuck fresh rosemary and thyme sprigs under the turkey, or nestle halved baby potatoes and carrots around the onions for a one-pot dinner. Serve with crockpot green beans, and turn leftovers into turkey pot pie.
SUBSTITUTIONS: Use more chicken broth or a splash of apple cider instead of white wine. Use a bone-in turkey breast instead of boneless, but plan on a longer cook time and go by the thermometer. Swap the Italian seasoning for poultry seasoning or chopped fresh rosemary, thyme, and sage.

Nutrition

Serving: 10servingsCalories: 224kcalCarbohydrates: 1gProtein: 39gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.02gCholesterol: 98mgSodium: 491mgPotassium: 455mgFiber: 0.2gSugar: 0.1gVitamin A: 39IUVitamin C: 0.1mgCalcium: 32mgIron: 1mg
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