Slow Cooker Pot Roast: Turkey Breast with Herbs
A lighter, easy-to-chew centerpiece made in a small slow cooker. This simple turkey breast roast stays moist and soft, and it’s great for one or two dinners.
Cooking a small turkey breast in the slow cooker gives you tender slices or shreddable meat with almost no fuss. You get the comfort of a roast but in a portion that makes sense for one or two people.
The flavors are mild and digestion-friendly: garlic, fresh herbs, and a splash of low-sodium broth. Serve with soft sides like mashed potatoes, rice, or steamed vegetables.
Ingredients You’ll Need
- 1 to 1¼ lb boneless turkey breast
- ¾ cup low-sodium chicken or vegetable broth
- 1 small onion, thinly sliced (plus 1 small carrot, optional)
Also use 1 tsp olive oil, 1 garlic clove, thyme, rosemary, lemon, black pepper and optional paprika and yogurt to finish. Serve with mashed potatoes, rice, or soft bread.
Step-by-Step Recipe
- Pat the turkey dry and rub with olive oil, minced garlic, thyme, rosemary, black pepper and paprika if using.
- Place sliced onion and optional carrot in the slow cooker, set the turkey on top, pour the low-sodium broth around the meat and add lemon juice.
- Cover and cook on LOW for 3 to 4 hours until 165°F, or 4–4½ hours for extra tender shreddable meat. Rest 10 minutes, then thinly slice across the grain or shred and moisten with reserved juices or a spoonful of yogurt.
Tips and Easy Variations
Make it easier to chew
- Slice thin across the grain for easiest chewing.
- Shred with two forks after a longer LOW cook for very soft texture.
- Cook up to 4½ hours on LOW to make the meat very tender.
Keep it gentle for digestion
- Use low-sodium broth and skip added butter to reduce fat and salt.
- Steam or cook vegetables until soft before serving.
- Add lemon and herbs for flavor instead of extra salt.
Flavor variations & leftovers
- Add a peeled apple quarter for gentle sweetness while cooking.
- Swap thyme and rosemary for sage and a pinch of nutmeg for autumn flavor.
- Use leftover shredded turkey in soups, stews, or soft rice bowls.
Quick cooking notes
- Check the thickest part reaches 165°F for safety.
- Cook longer on LOW for shreddable, tender meat.
- Choose low-sodium broth to control salt and keep it gentle.
Storage and Leftovers
Fridge
Cool to room temperature within two hours and store in an airtight container for up to 3 days.
Freezer
Slice or shred with a little broth, place in a freezer-safe bag, and freeze up to 3 months. Thaw overnight in the fridge.
Reheating
Reheat gently in a covered skillet with a splash of broth or microwave on medium power, stirring once for even warmth.
Conclusion
Try this slow-cooker turkey breast roast for a simple, gentle main dish. The slow cooker makes a soft, moist pot roast-style turkey with minimal effort—perfect for small portions and easy digestion.
This small-batch roast is convenient, low-effort, and adaptable so you can keep flavors mild or change them up for variety.
FAQ
Can I use a skin-on breast?▶
Yes. Skin can help keep the meat moist during cooking; you can remove it before serving if you prefer a leaner bite.
What size slow cooker is best?▶
A 2–3 quart slow cooker fits a small turkey breast well and keeps the cooking gentle without overcooking the meat.
