Herb-Crusted Turkey Breast {Slow Cooker}

Last updated: June 2021

A boneless turkey breast is easy to prepare and slice (no carving needed) and by cooking it in your slow cooker you won't have to worry about it drying out. Add some savory herbs and seasonings and you'll not only have a delicious dinner but meat for sandwiches, salads and soup throughout the week.


  • 3 pound Boneless Turkey Breast
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon Smoked Paprika
  • 1 teaspoon Italian Seasoning
  • 1/4 teaspoon ground mustard
  • 1/4 teaspoon dried thyme
  • 1 teaspoon salt

Makes 8


  1. Cut onion into quarters and place in the bottom of your slow cooker.
  2. Lay turkey breast on top of the onion layer in the bottom of your slow cooker. *If using a frozen Turkey breast be sure to safely thaw it out in advance
  3. In a small dish combine all herbs and seasonings.
  4. Sprinkle seasoning mixture on top of turkey breast rubbing it gently with your fingers to coat the top well.
  5. Cook on high setting for 4 hours or until it reaches an internal temperature of 165'F. You may need to adjust the time depending on size.
  6. Remove from the slow cooker and allow meat to rest for 15-20 minutes before slicing.

Notes: Using large quarters of onion in the bottom of your slow cooker turns it into a gentle roasting oven rather than let it simmer in it's own juices. Your turkey will remain moist but still have a roasted texture and be easy to slice.
Tips: This recipe is written for use with a raw turkey breast. You may see "pre-cooked" or brined turkey breasts in the store but these already have quite a bit of salt added. You can still use this recipe as a way to cook those or if pre-cooked, to warm them through and add flavor, but you'll want to omit the additional salt.

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Nutrition facts

Per 2-slice serving (serves 8)

  • calories: 167
  • cholesterol: 105mg
  • potassium: 492mg
  • protein: 42.2g
  • sodium: 374mg
  • total carbohydrates: 0.2g
  • total fat: 0.8g
  • trans fat: 0g
Photograph by Kelly Dabel. All rights reserved. Used with permission.

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