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Best Slow Cooker Turkey Breast with Easy Cranberry Gravy

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A tender, juicy slow cooker turkey breast with a rich cranberry gravy that’s perfect for holidays or Sunday dinners. Minimal prep and hands-off cooking make this a stress-free centerpiece.

Ingredients

Scale
  • 1 bone-in, skin-on turkey breast (5–7 pounds)
  • 2 tablespoons olive oil
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 1 teaspoon dried rosemary
  • 1 teaspoon dried thyme
  • ½ teaspoon garlic powder
  • 1 medium yellow onion, thickly sliced
  • 3 cloves garlic, smashed
  • 1 cup low-sodium chicken broth
  • 1 (14-ounce) can whole berry cranberry sauce
  • 1 tablespoon balsamic vinegar
  • 1 tablespoon cornstarch
  • 2 tablespoons cold water
  • 2 tablespoons unsalted butter

Instructions

  1. Remove the turkey breast from the refrigerator about 30 minutes before cooking. Pat it completely dry with paper towels. In a small bowl, mix the salt, pepper, rosemary, thyme, and garlic powder. Rub this mixture all over the turkey, including under the skin if possible.
  2. Heat the olive oil in a large skillet over medium-high heat until it shimmers. Place the turkey breast skin-side down and cook without moving for 4-5 minutes until deep golden brown. Flip and sear the other side for 3-4 minutes.
  3. Layer the sliced onions and smashed garlic cloves in the bottom of a 6-quart or larger slow cooker. Pour the chicken broth over the onions. Add the whole berry cranberry sauce and balsamic vinegar, stirring gently to combine.
  4. Place the seared turkey breast skin-side up on top of the onion-cranberry mixture. Cover and cook on LOW for 4-5 hours, or until the thickest part of the breast registers 155°F on a meat thermometer.
  5. Carefully transfer the turkey breast to a cutting board. Tent it loosely with foil and let it rest for 15-20 minutes.
  6. While the turkey rests, strain the cooking liquid through a fine-mesh sieve into a medium saucepan. Press on the onions and garlic to extract flavor, then discard solids. Let the liquid sit for a minute, then skim off any excess fat. You should have about 2 cups of liquid. Bring to a simmer over medium heat.
  7. In a small bowl, whisk the cornstarch with 2 tablespoons cold water until smooth. Slowly pour the slurry into the simmering liquid, whisking constantly. Cook for 2-3 minutes until the gravy thickens. Stir in the butter until melted and glossy. Taste and adjust seasoning.
  8. Slice the turkey breast against the grain into thick pieces. Arrange on a platter and pour some of the cranberry gravy over the top. Serve the remaining gravy on the side.

Notes

Don’t skip searing the turkey—it adds deep flavor and crispy skin. Use a meat thermometer for best results; pull the turkey at 155°F as it will continue cooking to 165°F while resting. If the gravy is too thin, let it simmer longer before adding the cornstarch slurry. For a dairy-free version, skip the butter or use a plant-based alternative.

Nutrition

Keywords: slow cooker turkey breast, cranberry gravy, holiday turkey, easy turkey recipe, bone-in turkey breast

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