If you love cozy comfort dinners that practically cook themselves, this creamy slow cooked turkey breast will become your new obsession. It’s deeply seasoned, slow-simmered in white wine, finished with heavy cream, and tender enough to pull apart with a fork.
The Grocery Store Aisle That Changed My Dinner Plans
Every so often, I go to the grocery store to let the sales inspire me. I know weird right? Sometimes a good sale will land me with a cut of meat that I wouldn’t otherwise get or an abundance of an ingredient that I can get creative with. This time, I saw two Butterball turkey breasts on sale for the price of one-can’t beat that!
Looking at them, I realized that I rarely cook turkey breast outside of typical holiday or Thanksgiving recipe ideas. And honestly, that felt rude. Turkey deserves better. I deserved better. I felt confident I could come up with a versatile, easy turkey breast recipe. And, because I love cooking with wine, the idea hit me right there between the frozen poultry and the discounted cookie tins:
A creamy slow cooked turkey breast, drowning in a white wine sauce so good you’d think it came from a restaurant.
So I grabbed the turkey, a pantry wine (Holland House, because it’s consistent), and some heavy cream, and headed home with a plan forming in my head. The whole thing felt spontaneous and fun — the best kind of cooking energy.
Ingredients You’ll Need
You don’t need anything fancy, which is why this recipe works for any night of the week — even holidays if you want a smaller, more manageable turkey situation. Here’s what goes into this creamy dream:
- A boneless Butterball turkey breast (2.5–3 lbs)
- Vegetable oil to help with browning
- Garlic powder, onion powder, black pepper, salt, Italian seasoning, and thyme
- One chopped yellow onion and a few cloves of garlic
- Dry white wine
- Chicken broth for depth
- Butter (because always)
- Heavy whipping cream for that silky sauce
- If you’re feeling fancy, then a little white truffle oil
- and a cornstarch slurry for thickening
Why This Recipe Works So Ridiculously Well
Turkey breast can be a little intimidating because it dries out if you’re not careful, but it actually has a sneaky layer of collagen under the skin. When you sear it first — especially skin-side down — that collagen starts to melt. Then, when you slow cook it in wine, broth, and butter? You get a tender, juicy, almost velvety result.
The flavor is layered without being fussy. The wine lifts the browned bits from the pot. The broth deepens everything. The cream transforms it into something silky. The herbs sink in gently. And after hours of slow heat, the turkey slices beautifully and soaks up the sauce like it was born to.
If you enjoy my Chicken Paprika, Oven-Baked Jerk Chicken, or my Slow Cooker Jamaican Oxtail, this is the same comforting, deeply flavored vibe — but easier.
How to Make Creamy Slow Cooked Turkey Breast
Time needed: 4 hours and 20 minutes
- Build Your Flavor Base
Start by washing the turkey breast with vinegar (Jamaican habits stay winning), patting it dry, removing the netting, and seasoning it like you mean it. The oil helps the seasonings stick and helps you get a gorgeous sear. When the turkey hits your hot multicooker, that browning is the foundation for the entire sauce. Let the onions and garlic soften in the leftover drippings because that’s where flavor begins.
- Deglaze and Create the Sauce Foundation
The second you pour in the wine, it lifts all of that browned goodness from the bottom of the pot. That’s flavor you do not want to leave behind. Let the wine simmer briefly, then pour in chicken broth so you have a balanced, savory base ready to cradle the turkey for hours. Everything should smell warm, herby, and inviting.
- Slow Cook for Tender, Juicy Turkey
Nestle the turkey back into the pot skin-side up so the skin doesn’t get soggy. Add a pat of butter on top because that richness melts down as it cooks. Then let the slow cooker work its magic on low for six hours. This is where collagen breaks down and tenderness happens without effort.
- Finish the Sauce and Bring It All Together
Once the turkey is fully cooked, remove it and slice it thick. Stir heavy cream into the broth and wine mixture so it becomes velvety and smooth. Taste and adjust the seasoning. If the sauce needs thickening, use a slurry made with the cooking liquid—not water—to keep the flavor pure. Then slide the turkey back in and let everything rest on “keep warm.” The sauce clings perfectly to every slice.
What to Serve With Your Easy Turkey Breast Dinner
This main course pairs beautifully with noodles, rice, roasted veggies, or try one of these easy sides:
- The Best Creamy Buttery Mashed Potatoes Ever
- Try This Impressive Ratatouille Recipe
- Roasted Squash, Sweet Potato, Apples, and Golden Raisins
- Elevated Jiffy Cornbread
Leftovers, Storage & Reheating
This recipe becomes even better the next day. Something about the way the herbs mellow and the sauce thickens overnight creates actual magic.
- Storage: Keep leftovers airtight in the fridge for up to three days.
- Reheating: Warm gently on the stove or microwave in short increments so the cream doesn’t overheat. Add a splash of broth if the sauce thickens too much.
- Make-Ahead: You can cook the turkey completely the day before, refrigerate it sliced in its sauce, and gently reheat before serving. It reheats beautifully and feels like a holiday win without the holiday stress.
Creamy Slow Cooked Turkey Breast FAQ
Yes, you can swap in chicken, but the cook time will change significantly because chicken cooks much faster than a full turkey breast. Boneless, skinless chicken breasts in the slow cooker generally take 2–3 hours on LOW or 1.5–2 hours on HIGH, depending on thickness. Bone-in chicken breasts or thighs may take 3–4 hours on LOW.
Just make sure the chicken reaches 165°F internally and doesn’t overcook, since chicken dries out more quickly than turkey.
Use whatever you’re comfortable with — truly. I’m not bougie when it comes to cooking with wine, and most nights I reach for those $4 Holland House bottles. They’re easy, they’re consistent, and they do exactly what they need to do in any recipe. If you want to be luxurious, you absolutely can use a dry white drinking wine like sauvignon blanc or pinot grigio, but it’s not required for great flavor. The slow cooker does most of the magic for you, so feel free to keep it simple.
No, because we add the cream after slow cooking. It blends smoothly into the hot broth without splitting.
Use a slurry made with the cooking liquid to maintain flavor. A quick bubble on sauté mode tightens the sauce beautifully.
If You Loved This Recipe
You’ll definitely enjoy some of my other cozy, comforting dishes:
- The Best Slow Cooker Cranberry Pork Roast For The Holidays
- How To Make Easy 15 Bean Ham Soup In The Ninja Foodie
- This Easy Slow Cooker Jamaican Oxtails Recipe is Rich, Tender, and Worth Every Minute
- How To Create An Easy And Flavorful Mushroom Pork Tenderloin
Final Thoughts on This Easy Turkey Breast Recipe
This recipe honestly came together far better than I expected for something that started with turkey titties staring at me in the freezer aisle. The way the wine melts into the broth, lifts up every bit of flavor from the pan, and then kisses the cream at the end? Pure magic. And let me tell you right now — whether you use a cheap bottle or a fancy one, it all cooks down the same. I’ve made this with a $4 Holland House and with something a little bougie… both tasted incredible once the turkey, broth, herbs, and butter had their moment together in that slow cooker. This is the kind of dish that feels effortless but tastes intentional, like you planned comfort on purpose.
If you make it, don’t forget to come back and rate it, share it, or tag me — I love seeing my recipes come alive in your kitchens. And if you haven’t yet, go ahead and subscribe to the blog so you can grab your free meat thermometer guide and kitchen substitutions chart. They make cooking so much easier, especially on the nights when your brain is fried and dinner still needs to happen.
And if you want to help keep the recipes flowing (and keep me caffeinated enough to write them), you can always Buy Me a Coffee — every cup fuels another cozy creation.
See you in the next recipe, my friend.
– Camille 💛
Creamy Herb Slow-Cooked Turkey Breast
4
servings20
minutes4
hours4
hours20
minutesThis slow-cooked turkey breast is juicy, flavorful, and coated in a creamy white wine herb sauce. Perfect for serving over pasta, rice, or warm bread—and even better the next day!
Keep the screen of your device on
Ingredients
1 boneless Butterball turkey breast (2.5–3 lbs, deboned and netting removed)
1 tablespoon vegetable oil
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon black pepper
1½ teaspoons salt
1 teaspoon Italian seasoning
1½ teaspoon dried thyme
1½ yellow onion, finely chopped
4 cloves garlic, minced
1½ dry white wine (such as Sauvignon Blanc or Pinot Grigio)
1 cup chicken broth
2 tablespoons butter, divided
1¾ heavy whipping cream
Optional: 1 tablespoon white truffle oil, for drizzling
Optional: 1 tablespoon cornstarch mixed with 2 tablespoons reserved liquid, if needed to thicken sauce
Directions
- Wash the turkey breast with vinegar, rinse, and pat dry. Remove the netting and separate the turkey into two large pieces if necessary.
- Rub the turkey breast with vegetable oil. Season heavily on all sides with garlic powder, onion powder, black pepper, salt, Italian seasoning, and thyme.
- Heat the Ninja Multi-Cooker on high sear/sauté mode. Sear each piece of turkey breast one at a time, skin side down first, until golden brown, about 2–4 minutes per side. Remove turkey from the pot and set aside.
- Reduce the heat to medium. Add the chopped onions and minced garlic to the pot and sauté until fragrant, about 2 minutes, being careful not to burn them.
- Deglaze the pot by pouring in the white wine. Use a soft spatula to scrape up the browned bits from the bottom. Let simmer for 1–2 minutes.
- Add the chicken broth and stir to combine.
- Return the turkey breasts to the pot, skin side up. Place 1 tablespoon of butter on top of each piece of turkey. Cover the pot and slow cook on low for 6 hours.
- After 6 hours, carefully remove the turkey breasts and slice into thick 1-inch pieces.
- Add the heavy whipping cream to the pot and stir. Taste the sauce and adjust seasoning with additional salt and pepper if needed.
- If the sauce needs thickening, remove ¼ cup of liquid from the pot, mix it with the cornstarch until smooth, and stir it back into the pot. Bring the sauce to a gentle bubble by using sear/sauté mode briefly.
- Optional: Stir in white truffle oil for extra flavor.
- Return the sliced turkey to the pot. Cover and set to keep warm. Let the turkey sit in the sauce for 10–15 minutes before serving.
- Serve over cooked egg noodles, pasta, rice, or with warm bread.
Camille’s Notes
- Leftovers taste even better the next day! Warm up some bread and dip it into the leftover sauce with chunks of turkey for an easy and delicious second meal.
Did you make this recipe?
Tag @camilles_comforting_cuisine on Instagram and hashtag it with
Like this recipe?
Follow camillescomfortingcuisine on Pinterest
Check Out My Latest Recipes
- How to Make a Roasted Butternut Squash Soup with Apples
There’s something magical about roasting butternut squash until it turns golden, sweet, and just a little caramelized. This roasted butternut squash soup with apple wraps all that goodness into one velvety, creamy bowl that feels like a hug from the inside out. If you’ve been craving a homemade butternut squash soup recipe that balances comfort,… Read more: How to Make a Roasted Butternut Squash Soup with Apples - How to Make No Soak Instant Pot Black Beans
These Instant Pot black beans are rich, savory, and deeply seasoned with adobo, smoked paprika, and thyme. They come together quickly with no soaking, no fuss, and no bland flavor. Whether you’re meal-prepping, building a burrito bowl, or just need an easy side dish, these easy no-soak black beans deliver big flavor every single time.… Read more: How to Make No Soak Instant Pot Black Beans - The Best Slow Cooker Cranberry Pork Roast For The Holidays
The moment I lifted the lid on my slow cooked cranberry pork, I knew I had made something special. That deep red sauce—thick, glossy, and bubbling at the edges—wrapped around the tender pork like silk. The scent of cranberries and cherries filled the kitchen with warmth, the kind that seeps into your clothes and makes… Read more: The Best Slow Cooker Cranberry Pork Roast For The Holidays - How To Make Easy 15 Bean Ham Soup In The Ninja Foodie
This easy 15-bean ham soup is smoky, hearty, and layered with comforting flavors of pork, sausage, beans, and a Parmesan cheese rind that melts right into the broth. Perfect for busy moms, hungry families, or anyone who wants a big pot of cozy comfort. Grocery Store Inspiration for 15 Bean Ham Soup Every grocery store… Read more: How To Make Easy 15 Bean Ham Soup In The Ninja Foodie - Step-By-Step: How to Make Beef Birria in the Slow Cooker
Let me tell you a love story. Not the soft kind with roses and chocolates. But, the kind with spice and smoke, and best of all, Tacos! And not just any Tacos, but slow-cooker Beef Birria Tacos. The juicy, saucy, cheesy, smoky kind that are just dripping in flavor. Yes, that kind of love. This… Read more: Step-By-Step: How to Make Beef Birria in the Slow Cooker - How to Make Jamaican Curry Chicken In The Instant Pot
If you’ve been craving the kind of curry chicken that warms the chest, calms a chaotic day, and tastes like home—even when life feels upside down—this Instant Pot curry chicken recipe is the golden shortcut you didn’t know you needed. This post walks you through the flavor, the technique, the history, and the nostalgia behind… Read more: How to Make Jamaican Curry Chicken In The Instant Pot
