This slow cooker thanksgiving turkey breast is the easiest way to put a proper Thanksgiving main on the table. A boneless turkey breast cooks low and slow in stock with garlic and herbs until it is fall-apart tender, then the pan juices turn into a creamy gravy with Greek yogurt instead of cream — 55g of protein per serving, and almost no hands-on time at all.
The slow cooker does the hard part. Four hours on low and the turkey stays juicy in a way an oven roast rarely manages, because it never dries out in its own steam. The gravy is the second trick: stir the yogurt in off the heat and it stays smooth and tangy instead of splitting, so you get a rich gravy without the cream.
Why you’ll love it
- 55g protein per serving, about 410 calories
- Set it in the morning, carve it at dinner — almost no hands-on time
- Greek yogurt gravy: creamy and rich without the cream
- Serves 6, and the leftovers make great sandwiches for days
Ingredients
- 1.4 kg (about 3 lb) boneless turkey breast, thawed
- 2 tbsp olive oil
- 4 garlic cloves, minced
- 1 tbsp fresh rosemary, chopped
- 1 tbsp fresh thyme leaves
- 1 tsp paprika
- 250ml low-sodium chicken stock
- 1 onion, quartered
- 200g plain Greek yogurt
- 1 tbsp cornstarch mixed with 2 tbsp cold water
- Salt and black pepper, to taste
Equipment used
- A 6-quart slow cooker, for cooking the turkey breast low and slow
- An instant-read meat thermometer, for checking the turkey is done
- A sharp carving knife, for slicing the breast cleanly
- A small saucepan, for making the Greek yogurt gravy
Instructions
- Pat the turkey breast dry. Rub it all over with the olive oil, garlic, rosemary, thyme, paprika, salt and pepper.
- Put the quartered onion in the bottom of the slow cooker and pour in the chicken stock. Lay the turkey breast on top, skin-side up if it has skin.
- Cover and cook on LOW for 4–5 hours, until an instant-read thermometer reads 74°C (165°F) in the thickest part. Do not lift the lid to check — every peek adds cooking time.
- Lift the turkey out onto a board and rest it for 15 minutes, tented loosely with foil.
- Strain the cooking liquid into a small saucepan and simmer for 3–4 minutes. Stir in the cornstarch slurry and cook for 1 minute until lightly thickened.
- Take the pan off the heat and stir in the Greek yogurt until smooth. Season with salt and pepper. Do not let it boil, or the yogurt can split.
- Slice the turkey and serve with the warm Greek yogurt gravy spooned over the top.
Tips
- Never cook a frozen turkey breast in a slow cooker — thaw it in the fridge for 1–2 days first, so it heats through safely.
- Do not lift the lid while it cooks. The slow cooker loses a lot of heat every time it opens, and the turkey takes longer.
- Stir the Greek yogurt into the gravy off the heat. Boiling is what makes yogurt sauces split.
- The turkey keeps 4 days in the fridge. Slice it cold for sandwiches, or warm it gently in a little stock so it stays moist.
Estimated nutrition per serving
| Nutrient | Amount per serving |
|---|---|
| Calories | 410 |
| Protein | 55g |
| Carbohydrates | 6g |
| Fat | 14g |
These are estimated macros based on standard ingredient values, not lab-measured results.
More high-protein recipes to try
- High Protein Herb Butter Roasted Turkey Breast for Thanksgiving
- Juicy Air Fryer Turkey Breast for a Small Thanksgiving Dinner
- High Protein Thanksgiving Stuffed Chicken Breast with Cranberry and Spinach
FAQ
Can I cook this slow cooker thanksgiving turkey breast on HIGH? Yes — 3–3.5 hours on HIGH works, but LOW gives a juicier result. Either way, go by the thermometer, not the clock: 74°C (165°F) in the thickest part.
Can I use a bone-in turkey breast? Yes. A 2–2.5 kg bone-in breast needs 5–6 hours on LOW. The bone adds flavour and the meat stays even juicier — just carve around it when you serve.
Can I make the gravy ahead? Yes. Make the gravy up to a day ahead and keep it in the fridge, then warm it gently over low heat — never at a rolling boil, or the yogurt can split.
Is this good for a small Thanksgiving? Yes, it is built for one: a 3 lb breast serves 6 generously, with no whole turkey and no oven space taken up. Scale it down to a 1.5 lb breast for 3–4 people with the same method.
Slow Cooker Thanksgiving Turkey Breast with Greek Yogurt Gravy
Equipment
- A 6-quart slow cooker, for cooking the turkey breast low and slow
- An instant-read meat thermometer, for checking the turkey is done
- A sharp carving knife, for slicing the breast cleanly
- A small saucepan, for making the Greek yogurt gravy
Ingredients
- 1.4 kg boneless turkey breast, thawed (about 3 lb)
- 2 tbsp olive oil
- 4 garlic cloves minced
- 1 tbsp fresh rosemary chopped
- 1 tbsp fresh thyme leaves
- 1 tsp paprika
- 250 ml low-sodium chicken stock
- 1 onion quartered
- 200 g plain Greek yogurt
- 1 tbsp cornstarch mixed with 2 tbsp cold water
- Salt and black pepper to taste
Instructions
- Pat the turkey breast dry. Rub it all over with the olive oil, garlic, rosemary, thyme, paprika, salt and pepper.
- Put the quartered onion in the bottom of the slow cooker and pour in the chicken stock. Lay the turkey breast on top, skin-side up if it has skin.
- Cover and cook on LOW for 4–5 hours, until an instant-read thermometer reads 74°C (165°F) in the thickest part. Do not lift the lid to check — every peek adds cooking time.
- Lift the turkey out onto a board and rest it for 15 minutes, tented loosely with foil.
- Strain the cooking liquid into a small saucepan and simmer for 3–4 minutes. Stir in the cornstarch slurry and cook for 1 minute until lightly thickened.
- Take the pan off the heat and stir in the Greek yogurt until smooth. Season with salt and pepper. Do not let it boil, or the yogurt can split.
- Slice the turkey and serve with the warm Greek yogurt gravy spooned over the top.
Notes
Programmable Slow Cooker 6 Quart
the right size for a 3 lb turkey breast, with a timer so it switches to warm when it is done.
Instant Read Meat Thermometer
the only reliable way to know the turkey is done at 74°C, without cutting into it.
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