If you’ve been searching for the perfect way to get tender, juicy turkey without all the babysitting, let me introduce you to my Slow Cooker Turkey Breast with Rich Gravy Recipe. I absolutely love how this turns out every single time — the turkey comes out flavorful, moist, and the gravy? Rich, silky, and packed with depth. It’s like having a comforting homemade feast with barely any fuss, and I promise you’ll be hooked once you try it.

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Why You’ll Love This Recipe

  • Effortless Cooking: Just set it and forget it — your slow cooker does all the work while you relax or tackle other things.
  • Juicy, Tender Turkey: Slow cooking locks in all those natural juices for that melt-in-your-mouth texture.
  • Homemade Rich Gravy: The gravy is made from the turkey’s own braising liquid, so it’s full of flavor and utterly comforting.
  • Family Favorite: My family goes crazy for this — it’s become a staple for Sunday dinners and holidays alike.
A white plate with four layers of food arranged separately: bright orange round slices of cooked carrots at the top right, a pile of roasted Brussels sprouts with charred dark brown edges on the left, a layer of softly sliced white turkey meat with light pepper specks on the bottom right, and in the middle a thick cranberry sauce with whole and smashed cranberries in red mixed with the turkey juices. A silver fork rests on the plate near the turkey meat. The background is a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7 this …

Ingredients You’ll Need

All the ingredients here come together to build deep, classic flavors with a fresh twist. I like to use fresh herbs and good-quality broth to really elevate the dish. You’ll want to look for a bone-in, skin-on turkey breast, but don’t worry — the skin comes off after cooking for a leaner meal.

  • Unsalted Butter or Olive Oil: Adds richness and helps sauté the veggies without overpowering flavors.
  • Onion: Provides a sweet, mellow base – make sure it’s chopped medium so it breaks down nicely.
  • Carrot: Adds subtle sweetness and depth to the braising liquid.
  • Celery Rib: Gives a delicate savory note that rounds out the flavor profile.
  • Garlic Cloves: Crushed for a punch of fragrant garlic that infuses the turkey as it cooks.
  • Flour: Helps thicken the gravy, so you get that perfect silky texture.
  • Chicken Broth (Low Sodium): Keeps the salt in check while lending savory body to the gravy.
  • Water: Balances the broth and helps create just the right amount of cooking liquid.
  • Dry White Wine: Adds brightness and a subtle acidity that cuts through the richness perfectly.
  • Fresh Sage: The star herb here — it gives the classic turkey flavor we all crave.
  • Bay Leaves: For that earthy background aroma that brings everything together.
  • Turkey Breast (Bone-in, Skin-on): Choose a well-trimmed piece for the best texture and flavor.
  • Salt and Pepper: To season and bring out all those delicious flavors.
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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

I love that this Slow Cooker Turkey Breast with Rich Gravy Recipe is super flexible, so if you want to mix things up, you totally can — tweaking herbs or adding veggies is a breeze. It’s a recipe that’s really become part of my go-to repertoire for any season.

  • Herb Swap: I sometimes swap sage for rosemary or thyme, which gives a slightly different but equally wonderful flavor that my family enjoys, especially in cooler months.
  • Vegetable Add-Ins: Add parsnips or mushrooms along with the base veggies to boost earthiness and texture.
  • White Wine Omission: If you don’t want to use alcohol, just replace the wine with extra broth and a splash of lemon juice for acidity—it still works beautifully.
  • Spice It Up: Adding a pinch of crushed red pepper flakes to the sautéed veggies can layer in a gentle warmth.

How to Make Slow Cooker Turkey Breast with Rich Gravy Recipe

Step 1: Sauté Your Aromatics to Build Flavor

Start by melting your butter or heating olive oil in a large skillet over medium-high heat. Toss in your onion, carrot, celery, and crushed garlic. Cook these until the onion has softened and everything smells amazing — around 8 to 10 minutes. This is where much of your flavor foundation is built, so don’t rush it. The veggies will caramelize slightly and will add serious depth to your gravy later.

Step 2: Make Your Roux and Transfer to Slow Cooker

Next up, sprinkle the flour into the skillet with veggies and stir constantly until the flour turns a golden shade — usually about 2 minutes. This cooks off that raw flour taste and helps thicken the gravy. Pour in 1 cup of chicken broth, scraping up all those delicious browned bits from the pan. Stir until smooth, then transfer this mixture to your slow cooker insert.

Step 3: Add Remaining Liquids and Herbs

Into the slow cooker, pour the rest of the chicken broth, water, dry white wine, fresh sage, and bay leaves. These ingredients create a wonderfully balanced braising liquid — rich but not overpowering. The aroma as it cooks is incredible.

Step 4: Season and Place the Turkey

Pat your turkey breast dry and season generously with salt and pepper all over. Place it skin-side up directly into the slow cooker on top of the broth and veggies, which will gently poach the turkey, keeping it tender.

Step 5: Slow Cook Low and Slow

Cover your slow cooker and cook on low for 5 to 7 hours. I use an instant-read thermometer to check for 165°F in the thickest part of the breast — this ensures perfect doneness without drying. This part is basically hands-off, which is the best kind of cooking!

Step 6: Rest the Turkey and Prepare the Gravy

Once cooked, move the turkey to a cutting board and tent loosely with foil. Let it rest for 20 minutes — this step keeps all the juices locked inside. Meanwhile, let the braising liquid settle for about 5 minutes before removing fat from the surface with a spoon or fat separator. Strain the liquid into a saucepan, discard the solids, and simmer uncovered until thickened to a gravy consistency, about 15 minutes. Season with salt and pepper to taste.

Step 7: Serve and Enjoy

Discard the skin from the turkey breast, carve into slices, and serve it generously smothered in your rich homemade gravy. It’s truly a meal that feels special but is surprisingly simple to pull off.

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Pro Tips for Making Slow Cooker Turkey Breast with Rich Gravy Recipe

  • Use an Instant-Read Thermometer: This saved me from overcooking more than once — turkey at 165°F is safe and juicy, no dry surprises.
  • Trim Excess Fat Before Cooking: I learned that trimming fat helps keep the gravy from getting greasy and keeps flavors clean.
  • Sauté Veggies Slowly: Taking your time with the aromatic veggies builds a richer, deeper flavor that really makes your gravy sing.
  • Don’t Skip the Resting: Resting isn’t just a fancy step—it evenly redistributes juices for the moistest slices possible.

How to Serve Slow Cooker Turkey Breast with Rich Gravy Recipe

The dish shows a white plate on a white marbled surface with four clear sections of food. In the lower left, there are many roasted green Brussels sprouts with dark brown char spots. Above them, small round orange carrot slices are placed in a pile. In the center, bright red cranberry sauce with whole berries is spread unevenly, slightly mixing onto the turkey slice. On the right side, there is a light beige slice of turkey covered with creamy white gravy, sprinkled lightly with black pepper. A silver fork held by a woman's hand is touching the turkey near the cranberry sauce. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

I like to sprinkle fresh chopped parsley or a few more fresh sage leaves on top when serving — it adds a punch of color and a fresh herbal note that brightens the plate beautifully.

Side Dishes

This recipe pairs beautifully with classic sides like creamy mashed potatoes (perfect for soaking up that rich gravy), roasted green beans with almonds, or a simple cranberry sauce to contrast the savory flavors.

Creative Ways to Present

For special dinners, I’ve served the turkey carved onto a rustic wooden board alongside small gravy boats, so guests can pour their own. Adding fresh rosemary sprigs and autumn-hued vegetables around the platter also really elevates the presentation.

Make Ahead and Storage

Storing Leftovers

After the meal, I let leftover turkey cool completely, then store it in an airtight container in the fridge. The rich gravy keeps the meat moist, which means leftovers taste just as good (if not better) the next day.

Freezing

I’ve frozen both carved turkey and gravy separately in freezer-safe bags with great success. Just thaw in the fridge overnight and gently reheat on the stove, stirring the gravy to restore its silky texture.

Reheating

To reheat, I recommend warming the turkey gently in the oven covered with foil, and reheating the gravy on the stovetop over low heat. This keeps the turkey juicy and the gravy luscious without drying out either.

FAQs

  1. Can I use boneless turkey breast for this slow cooker recipe?

    Absolutely! Boneless turkey breast can be used, but because it’s leaner, check the internal temperature a bit earlier to avoid overcooking. It might cook slightly faster, so start checking around 4-5 hours.

  2. Is it necessary to remove the turkey skin before cooking?

    Leaving the skin on during cooking helps keep the meat juicy and adds flavor to the braising liquid for your gravy. I recommend removing the skin after cooking before slicing, as it can be a bit greasy for some tastes.

  3. Can I double the recipe for a larger crowd?

    Yes, but keep in mind your slow cooker size. If you have a bigger slow cooker, doubling works well, but the cooking time might increase slightly, so monitor the turkey’s temperature closely for best results.

  4. How do I thicken the gravy if it’s too thin?

    If your gravy needs thickening after simmering, whisk a small amount of cornstarch mixed with cold water into it over low heat until it reaches your desired consistency. Just add a little at a time to avoid over-thickening.

Final Thoughts

I honestly can’t recommend this Slow Cooker Turkey Breast with Rich Gravy Recipe enough. It’s the kind of meal that makes your house smell like a cozy Sunday dinner and leaves everyone asking for seconds. Whether it’s a holiday treat or a simple family dinner, it’s reliable, straightforward, and downright delicious. Give it a try — you’ll enjoy how relaxed you can be while still serving up something that tastes like you spent all day in the kitchen!

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Slow Cooker Turkey Breast with Rich Gravy Recipe

4.4 from 96 reviews
  • Author: Julia
  • Prep Time: 10 minutes
  • Cook Time: 360 minutes
  • Total Time: 370 minutes
  • Yield: 10 servings
  • Category: Main Course
  • Method: Slow Cooking
  • Cuisine: American
Print Recipe

Description

This Slow Cooker Turkey Breast with Gravy recipe offers a deliciously simple way to prepare juicy, tender turkey breast with a rich, homemade gravy. Using a slow cooker ensures the meat remains moist and flavorful, while the aromatic vegetables and herbs create a savory braising liquid that is transformed into a luscious gravy. Perfect for an easy, hands-off meal that delivers classic comfort and harvest flavors without much fuss.

Ingredients

Turkey and Vegetables

  • 1 1/2 tbsp unsalted butter or olive oil
  • 1 medium onion, chopped
  • 1 carrot, peeled and chopped medium
  • 1 celery rib, chopped medium
  • 6 garlic cloves, peeled and crushed
  • 5 lb turkey breast (bone in, skin on, trimmed of fat; skin removed later)
  • Salt and pepper, to taste

Gravy

  • 1/3 cup flour
  • 2 cups low sodium chicken broth
  • 1 cup water
  • 1/4 cup dry white wine
  • 2 tbsp fresh sage
  • 2 bay leaves

Instructions

  1. Sauté Aromatics: Melt butter in a 12-inch skillet over medium-high heat. Add chopped onion, carrot, celery, and crushed garlic cloves. Cook, stirring occasionally, until the onion softens and the vegetables become aromatic, about 8 to 10 minutes.
  2. Add Flour: Stir in the flour and continue cooking for about 2 minutes until the mixture turns golden brown. This step helps create a roux for thickening the gravy later.
  3. Deglaze and Transfer to Slow Cooker: Gradually add 1 cup of chicken broth to the skillet, scraping up any browned bits from the bottom to incorporate flavor and smooth out lumps. Transfer this mixture to the slow cooker.
  4. Prepare Braising Liquid: Pour the remaining chicken broth, water, dry white wine, fresh sage, and bay leaves into the slow cooker with the roux mixture. Stir gently to combine.
  5. Season and Cook Turkey: Season the turkey breast generously with salt and pepper. Place it skin side up into the slow cooker, ensuring it’s partially submerged in the braising liquid. Cover and cook on low for 5 to 7 hours until the internal temperature of the turkey reaches 165°F (75°C).
  6. Rest Turkey: Remove the turkey from the slow cooker and transfer to a cutting board. Tent loosely with aluminum foil and let it rest for 20 minutes to allow juices to redistribute.
  7. Separate Fat and Strain Liquid: Let the remaining braising liquid settle for 5 minutes. Skim off the fat from the surface using a large spoon or gravy fat separator. Strain the liquid through a fine mesh sieve into a saucepan, discarding the solids such as celery and bay leaves.
  8. Make Gravy: Simmer the strained braising liquid over medium heat until it thickens, approximately 15 minutes. Taste and adjust seasoning with salt and pepper as needed.
  9. Serve: Discard the turkey skin, carve the turkey breast into slices, and serve along with the warm, flavorful gravy.

Notes

  • This recipe offers a convenient and low-maintenance way to prepare turkey breast with minimal hands-on time.
  • The slow cooking process ensures the turkey breast remains juicy and tender while developing deep, rich flavors.
  • Removing the skin after cooking reduces excess fat and results in a leaner meal option.
  • Feel free to use either unsalted butter or olive oil according to your preference or dietary needs.
  • The gravy can be thickened further by adding a slurry of flour or cornstarch mixed with water if desired.

Nutrition

  • Serving Size: 4 oz turkey breast, 1/4 cup gravy
  • Calories: 167 kcal
  • Sugar: 0.3 g
  • Sodium: 743 mg
  • Fat: 5 g
  • Saturated Fat: 1 g
  • Unsaturated Fat: 4 g
  • Trans Fat: 0 g
  • Carbohydrates: 8 g
  • Fiber: 1 g
  • Protein: 25 g
  • Cholesterol: 55 mg
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Hi, I’m Julia! A foodie who believes in keeping cooking simple, fun, and full of flavor. From quick weeknight meals to tasty treats, I’m here to share recipes that make life a little easier—and a lot more delicious. Let’s get cooking!

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