Name: Slow Cooker Turkey Breast with Rich Gravy Recipe
Prep time: 10 min
Cook time: 6 h
Total time: 6 h 10 min
Cuisine: American
Ingredients: 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; 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; 5 lb turkey breast, bone in, skin on (skin removed later), trimmed of fat; Salt and pepper to taste

If you’re craving a hassle-free way to enjoy juicy, tender turkey without standing over the stove, then you’re in for a real treat with this Slow Cooker Turkey Breast with Rich Gravy Recipe. I absolutely love how this slow cooker method transforms a simple turkey breast into the star of any meal, and the rich homemade gravy? It’s the perfect finish that brings everything together beautifully. Trust me, once you try this, you’ll wonder how you ever did turkey any other way!

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Why You’ll Love This Recipe

Hands-Off Cooking: Just set it and forget it—the slow cooker does all the work while you relax.
Juicy & Tender Results: Slow, gentle cooking keeps the turkey moist and flavorful every single time.
Rich, Homemade Gravy: Use the cooking liquid to make silky gravy that elevates your meal to restaurant-quality.
Perfect for Any Occasion: Whether it’s a weeknight dinner or holiday feast, this recipe fits the bill effortlessly.

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

Ingredients You’ll Need

Each ingredient in this Slow Cooker Turkey Breast with Rich Gravy Recipe plays its part to create depth and warmth of flavor. You’ll find that combining fresh aromatics and herbs with the slow cooking technique makes all the difference. Plus, I’ll share some tips on picking the best components to get you great results.

Unsalted butter or olive oil: Butter gives a lovely richness to your base, but olive oil works nicely for a lighter touch—choose based on your taste.
Onion: A medium onion adds subtle sweetness and forms the flavor foundation—yellow or sweet onions work best here.
Carrot: Peeling and chopping the carrot brings a natural sweetness and color to the broth.
Celery: Adds that necessary earthy freshness to the cooking liquid, balancing the richness.
Garlic: Lots of it! Crushed garlic infuses the sauce with bold aroma and savory depth.
Flour: Used as a thickener for the gravy—you can swap with gluten-free flour if you prefer.
Low sodium chicken broth: Keeps things flavorful without overpowering saltiness; make sure it’s good quality for the best gravy.
Water: Balances out the liquid so the turkey cooks perfectly without drying.
Dry white wine: Adds a subtle acidic brightness that amps up the flavor of the braising liquid.
Fresh sage: This herb pairs beautifully with turkey—fresh is ideal, but dried will also do in a pinch.
Bay leaves: Essential for that classic, comforting depth in the sauce.
Turkey breast: Bone-in with skin on for best flavor and moisture—don’t worry, we remove the skin after cooking to keep things light.
Salt and pepper: Simple seasoning to enhance the natural deliciousness of the meat and gravy.

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 so adaptable—you can tweak the herbs, liquids, or add extras depending on the season or what’s in your pantry. Feel free to experiment to make it your own!

Herb Swaps: I’ve tried rosemary instead of sage for a piney, aromatic twist, and my family went crazy for it!
Wine Alternatives: No white wine? Substitute with apple cider or just use more chicken broth for a kid-friendly version.
Adding Mushrooms: Sautéed mushrooms tossed in with the veggies add an earthy richness that pairs beautifully with the gravy.
Spice it Up: Toss in a pinch of cayenne or smoked paprika for a subtle kick if you want to elevate the flavor profile.

How to Make Slow Cooker Turkey Breast with Rich Gravy Recipe

Step 1: Sauté the Aromatics till Soft and Golden

I always start by melting butter or heating olive oil in a large skillet over medium-high heat. Then I add chopped onion, carrot, celery, and crushed garlic. Cooking these for about 8 to 10 minutes until the onion is soft and everything smells amazing really builds a strong flavor base. Pro tip: stirring frequently prevents burning and ensures even browning.

Step 2: Make the Roux for the Gravy Base

Sprinkle in the flour and cook it with the veggies for about 2 minutes until it turns golden. This step is crucial because the flour and fat combine to thicken your gravy later on. Once it’s golden, gradually stir in 1 cup of chicken broth—scraping all those flavorful browned bits off the skillet—and smooth out any lumps before transferring everything to the slow cooker.

Step 3: Add Remaining Liquids, Herbs, and Turkey

Into the slow cooker, add the rest of the broth, water, dry white wine, fresh sage, and bay leaves. Season your turkey breast well with salt and pepper, then place it skin-side up on top of the liquid. I trim off any excess fat before cooking to keep the dish balanced. Cover and cook on low for 5 to 7 hours. I always check with an instant-read thermometer—the turkey is done at 165°F.

Step 4: Rest the Turkey and Prepare the Gravy

Once cooked, transfer the turkey to a cutting board and tent loosely with foil to rest for 20 minutes—this helps juices redistribute and keeps the meat moist. Meanwhile, let the braising liquid settle for 5 minutes, then skim off the fat with a spoon or use a gravy fat separator. Strain out the solids like celery and bay leaves, then simmer the liquid in a saucepan for about 15 minutes until it thickens to a luscious gravy. Adjust salt and pepper to taste.

Step 5: Carve and Serve

Discard the turkey skin—it’s done its job keeping the meat juicy but can be a bit greasy. Carve the breast into slices and serve it with that silky, rich gravy you just made. I promise, every bite will be comforting and full of flavor!

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

Use a Meat Thermometer: I never rely solely on time—checking for 165°F ensures juicy and safe turkey every time.
Don’t Skip the Rest: Resting the turkey for 20 minutes seals in the juices and makes carving easier.
Skim the Fat Carefully: Removing excess fat from the braising liquid keeps the gravy rich without being greasy.
Slow Cooker Size Matters: A 12-inch skillet for sautéing and a 6-7 quart slow cooker gives you enough room for the turkey and veggies to cook evenly.

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 keep garnishes simple but fresh—sprigs of extra sage or freshly chopped parsley add a pop of color and brightness. A lemon wedge on the side can be naughty but nice, cutting through the richness of the turkey and gravy.

Side Dishes

This slow cooker turkey breast pairs perfectly with classic mashed potatoes (the gravy loves to soak in!), roasted green beans with almonds, and a light cranberry sauce to add a touch of tartness. I also adore serving it alongside buttery dinner rolls to mop up every last drop of gravy.

Creative Ways to Present

For special occasions, I like to carve the turkey breast into thick slices and fan them out on a warmed platter lined with fresh herb sprigs. Drizzling the rich gravy over the top makes it look so inviting. You can even arrange it over a bed of wild rice or creamy polenta for a show-stopping centerpiece that’s as pretty as it is delicious.

Make Ahead and Storage

Storing Leftovers

I like to slice leftover turkey and store it separately from the gravy in airtight containers in the fridge. This way, the turkey stays moist and the gravy keeps its texture without becoming too thick or watery over time. They usually last about 3 to 4 days for me.

Freezing

If you plan to freeze, I recommend freezing the sliced turkey and gravy separately in freezer-safe containers or bags. Thaw overnight in the fridge, and it reheats much better this way without any texture loss. I’ve had great success keeping the turkey tender even after freezing when handled carefully.

Reheating

To reheat, gently warm the turkey slices covered in the microwave or in a 325°F oven with foil to prevent drying. Warm the gravy separately in a saucepan over low heat, adding a splash of chicken broth if it thickened too much. I find this method brings back that freshly made charm every time.

FAQs

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

Absolutely! Boneless turkey breast will cook more quickly, so start checking for doneness around the 3 to 4-hour mark on low heat. Keep in mind it may be slightly less juicy compared to bone-in, but still delicious especially when paired with the rich gravy.
Is it necessary to use white wine in the gravy?

While the white wine adds a lovely brightness and complexity, you can omit it if you prefer or replace it with extra chicken broth or a splash of apple cider for a non-alcoholic version. The gravy will still be rich and flavorful thanks to the slow cooking.
How do I prevent the turkey breast from drying out in the slow cooker?

Keeping the turkey skin on during cooking and slow cooking on low heat helps retain moisture. Also, make sure to check the internal temperature with a meat thermometer and not overcook beyond 165°F. Resting the meat before carving is key to juicy slices.
Can I add vegetables to the slow cooker with the turkey?

The recipe includes carrot, celery, and onion which create a flavorful base. You can add hearty vegetables like potatoes or parsnips if you want a one-pot meal, but be mindful of cooking times so nothing overcooks or undercooks.
What’s the best way to thicken the gravy?

The flour added early on creates a roux that thickens the braising liquid. If you find the gravy needs more thickening after simmering, whisk in a small slurry of flour or cornstarch mixed with cold water, then simmer a few more minutes until perfect.

Final Thoughts

There’s a reason this Slow Cooker Turkey Breast with Rich Gravy Recipe has become my go-to for stress-free, impressive dinners. It’s comforting, delicious, and wonderfully forgiving. If you want juicy turkey and gravy that tastes like you spent hours in the kitchen (but you didn’t), this is the one to try. I hope you enjoy making it as much as I do—I’m betting your family will be asking for seconds, just like mine does!