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Slow Cooker Honey Maple Glazed Turkey Breast

Ideal for Thanksgiving or a convenient midweek dinner, this Slow Cooker Turkey Breast is infused with rich, savory flavors and topped with a luscious maple apple glaze. Cooked in a Crock Pot, this recipe helps keep your oven free while delivering tender, juicy turkey every time.
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Prep Time 10 minutes
Cook Time 3 hours
Total Time 3 hours 10 minutes

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.

Notes

This recipe accommodates turkey breasts ranging from 3 to 5 pounds. If purchasing frozen, defrost in the refrigerator for 48 hours prior to cooking. Netting should be removed before seasoning to avoid loss of the rub during removal post-cooking. Bone-in breasts may also be used, provided your slow cooker holds at least 7 quarts. Skin may be removed beforehand, as it does not crisp in a slow cooker. For a simplified version, substitute the glaze ingredients with 1½ cups of chicken broth.