This flavorful Slow Cooker Turkey Breast is the easiest way to serve a juicy, herb-crusted turkey without turning on your oven. It’s ideal for Thanksgiving or any cozy dinner at home.
A sweet maple apple glaze elevates every bite with warm fall flavors, while slow cooking guarantees tender, sliceable turkey that stays moist every time.
What You’ll Need for This Juicy Slow Cooker Turkey Breast
- Boneless turkey breast (about 4 pounds) – The heart of the dish, this lean protein turns succulent in the slow cooker.
- Turkey seasoning – A robust mix of herbs and spices that builds bold flavor into every bite.
- Olive oil – Helps the seasoning adhere and locks in moisture during cooking.
- Onion – Acts as a flavor base and cooking rack, subtly infusing the turkey with sweetness.
- Apple cider – Lends tangy depth to the glaze, balancing the richness of the meat.
- Maple syrup – Brings caramelized sweetness, making the glaze beautifully glossy and festive.
- Kosher salt & black pepper – Essential seasonings to round out and enhance the glaze.
- Cornstarch – Thickens the glaze to the perfect pour-over consistency.
How to Make This Tender Turkey Breast in a Crock Pot
Place halved onions at the bottom of your Crock Pot—these will cradle the turkey and lift it from the base. Rub the turkey breast with a blend of turkey seasoning and olive oil, then position it on top of the onion.
Whisk together apple cider, maple syrup, salt, and pepper, and pour the mixture around the turkey. Slow cook for 3–4 hours on high or 5–6 hours on low, until the internal temperature reaches 165°F.
Once cooked, rest the turkey under foil. Strain the juices, then reduce them on the stovetop to create a luscious maple apple glaze. Add a quick cornstarch slurry to thicken. Slice the turkey and serve with the warm glaze drizzled over top.
Make It Shine: Tips & Variations for Slow Cooker Turkey Breast
For the best results, opt for a boneless turkey breast between 3 to 5 pounds. If it’s frozen, let it thaw completely in the refrigerator for about 48 hours. Removing the skin before cooking is recommended, as it won’t crisp in the slow cooker and can turn rubbery.
Using a bone-in turkey breast? Make sure your slow cooker is large enough (7 quarts or more) and place it bone-side down. If your turkey comes netted, remove the netting first—this lets the seasoning really soak in. If needed, secure the pieces with kitchen twine.
Want to skip the glaze? You can replace the maple syrup, cider, salt, and pepper with 1½ cups of chicken broth for a simpler version that’s still full of flavor.
Keeping It Fresh: Storing Your Leftover Turkey Breast
Let leftover turkey cool completely, then store it in an airtight container in the fridge for up to four days. To freeze, slice the turkey first, then wrap tightly in foil and place in a freezer-safe bag or container.
Reheat gently in the microwave or oven with a splash of broth or reserved glaze to help retain moisture. If frozen, thaw overnight in the fridge before reheating for best texture.
Slow Cooker Honey Maple Glazed Turkey Breast
Ingredients
For the Turkey
- 4 lb boneless turkey breast *see notes
- 2 tbsp olive oil
- 1 onion
- 3 tbsp turkey seasoning
For the Glaze
- 1 cup apple cider
- ½ cup maple syrup
- 1 tsp black pepper
- 1 tbsp cornstarch
- 1 tsp kosher salt
Instructions
- Peel the onion and trim both ends. Slice it in half and place the halves, cut side down, into the base of a Crock Pot, spacing them 2 to 3 inches apart.
- In a small mixing bowl, combine the olive oil with the turkey seasoning until a paste forms. Coat the turkey breast thoroughly with this mixture and nestle it atop the onion halves in the slow cooker.
- Stir together the maple syrup, apple cider, salt, and black pepper in a separate bowl, then pour the mixture around the turkey in the Crock Pot.
- Cover and cook on high for 3–4 hours or on low for 5–6 hours, ensuring the internal temperature reaches 165°F. Begin checking the temperature at the 3-hour mark if cooking on high.
- Once cooked, transfer the turkey to a cutting board and tent with foil. Remove the onion halves and discard.
- Using a ladle, transfer the remaining liquid through a fine mesh strainer into a bowl, discarding the solids. Pour the strained liquid into a saucepan and bring to a boil over high heat. Let it simmer for 10 minutes, stirring regularly.
- Create a slurry with 1 tablespoon of cornstarch and 1 tablespoon of water, stirring it into the simmering glaze. Continue to cook for an additional 2–3 minutes, until the glaze thickens.
- Slice the turkey using a sharp or electric knife and serve with the glaze drizzled over the top or on the side.
