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+ servings
Whole turkey breast browned with parsnips and carrots on a white platter.

Slow Cooker Turkey Breast

Slow Cooker Turkey Breast takes just 15 minutes to put together and cooks in 6 hours. Leaving you time to spend with family and friends. This gluten free turkey breast recipe has carrots and parsnips that cook right in the slow cooker along with the turkey. Take the juices the turkey cooks in and make a mouth-watering gravy.
Course Main Course, Slow Cooker
Cuisine American
Diet Gluten Free
Prep Time 15 minutes
Cook Time 6 hours 15 minutes
Resting Time 10 minutes
Total Time 6 hours 40 minutes
Servings 4
Calories 840kcal
Author Katie


  • Slow Cooker


  • 6 carrots peeled and sliced in half
  • 4 parsnips peeled and sliced in half
  • 4 cloves garlic peeled and smashed
  • ½ cup water
  • 5 pound turkey breast
  • 1 bundle of fresh thyme
  • 4 tablespoons unsalted butter
  • ½ teaspoon poultry seasoning
  • ¼ teaspoon salt
  • teaspoon black pepper
  • 1 tablespoon cornstarch
  • 1 tablespoon water


  • Peel and slice the carrots and parsnips. Place them at the bottom of the slow cooker, and add the peeled smashed garlic cloves.
  • In a small bowl, mix together the sprinkle the poultry seasoning, salt, and black pepper and set to the side.
  • Rinse the turkey breast, pat dry, and place in the slow cooker. Add the 4 tablespoons of butter underneath the skin of the turkey breast. Then, sprinkle the seasoning both under the skin and on top for turkey breast. Place the turkey breast, breast side down.
  • Cook on low for 6 hours or until internal temperature reaches 165 degrees Fahrenheit. Remove the cooked turkey from the slow cooker and place on a baking sheet. Place the vegetables in a side dish and tent with foil.
  • Preheat the broiler to 500 degrees Fahrenheit.
  • While the oven preheats, drain the drippings from the slow cooker into a saucepan. Heat the drippings on medium heat. In a small bowl, mix together the cornstarch and water until it’s well combined. Using a whisk, mix in the cornstarch mixture into the turkey drippings. Whisk until the drippings become thick like gravy. Remove from the heat once the gravy is at your desired consistency.
  • Place the turkey under the broiler for 3-5 minutes or until the skin becomes golden in color. Slice the turkey and serve with carrots, parsnips, and gravy.


  • Brine - I love to brine my turkey breast prior to cooking. If you want to ensure you have a juicy moist turkey breast make sure you brine your turkey the evening before you plan to slow cooker.
  • Test the Size - Test the size of your turkey breast to ensure it will fit in your slow cooker prior to removing from the packaging.
  • Crispy Skin - If you don't care about the skin of the turkey being crispy you can skip the broiler.
  • Stuffed Bird - This recipe has not been tested with putting stuffing in the cavity of a turkey.
This recipe/method has never been tested cooking a full turkey.


Serving: 1g | Calories: 840kcal | Carbohydrates: 40g | Protein: 125g | Fat: 21g | Saturated Fat: 9g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 336mg | Sodium: 1396mg | Potassium: 2266mg | Fiber: 10g | Sugar: 12g | Vitamin A: 15768IU | Vitamin C: 33mg | Calcium: 179mg | Iron: 4mg