Creamy Slow Cooked Turkey Breast with White Wine and Herbs

You know how sometimes you cook something so good you surprise yourself? This slow cooked turkey breast with White Wine was one of those moments.

I had a Butterball boneless turkey breasts just sitting in my fridge, and I knew I didn’t want the usual dry, plain turkey situation. I wanted juicy, flavorful turkey slices swimming in a glossy, creamy herb sauce.

Spoiler alert: I got exactly what I wanted—and then some.

The turkey came out fork-tender but still sliceable, with a creamy white wine sauce flecked with herbs that had me tipping my plate to my mouth. I’m not even ashamed. It was either tilt the plate or miss out on the last of that dreamy sauce—and missing out wasn’t an option.

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Why Slow Cooking Turkey Breast Just Works

Turkey breast has thick skin and a lot of collagen tucked in under the surface. That’s great if you cook it low and slow, because it gently breaks down into something juicy and rich without drying out.

Searing the skin side first gets that collagen working in your favor, giving you more flavor and a better texture. Trust me, letting your turkey gently bubble away in broth, wine, and butter all afternoon is one of the best gifts you can give yourself.

This method isn’t just for special occasions—it’s perfect for any weeknight when you want something comforting without a bunch of kitchen drama.

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Quick Overview of What You’ll Need

• A boneless Butterball turkey breast (you can use chicken if needed, but turkey’s richer and juicier here)
• Garlic powder, onion powder, black pepper, salt, Italian seasoning, thyme—don’t skimp, season like you mean it
• White wine (Sauvignon Blanc or Pinot Grigio are my go-to’s)
• Chicken broth to build out that beautiful sauce base
• Heavy whipping cream for that silky finish
• Butter for richness and flavor
• Optional: White truffle oil (a little drizzle takes it to “restaurant-quality” without the restaurant price)
• Cornstarch slurry if you want a thicker sauce

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How This Slow Cooked Turkey Breast Came Together

I seasoned the turkey breast heavily because I knew a lot of that seasoning would sink into the broth—and that’s exactly what I wanted. After searing each breast separately in my Ninja Multi-Cooker, I deglazed the pot with white wine and chicken broth.

(And if your pot looks brown after searing? Don’t panic. That’s pure flavor waiting to be lifted into your sauce.)

Once the turkey went back in, skin side up to avoid sogginess, I added a pat of butter over each breast, closed the lid, and slow cooked everything for six blissful hours.

After the turkey finished cooking, I pulled it out, sliced it into thick 1-inch pieces, and stirred heavy cream into the sauce base. If the sauce was a little thin, I made a quick cornstarch slurry using a bit of the cooking liquid—never just plain water—and stirred it in until the sauce thickened like velvet.

Pro tip: Get the sauce perfect before you return the turkey slices to the pot. It’s way easier to adjust taste and consistency while the turkey’s safely out resting.

Sometimes, if I’m feeling fancy (and let’s be honest, I usually am), I’ll flick the pot back to sauté mode for a minute to bubble the sauce and let it tighten up even more.

Once everything’s ready, the turkey slices go back in, the lid gets closed, the setting flips to “keep warm,” and the magic just continues from there.

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The Leftover Situation

You think dinner was good? The leftovers were amazing.

The next day, I warmed up some fresh bread, dipped it into the leftover sauce, scooped up chunks of turkey, and basically had a restaurant-worthy lunch in my kitchen.

The sauce thickened overnight, the herbs mellowed perfectly, and honestly, I’m still thinking about it.

If you’re smart (and I know you are), you’ll make a little extra just to have this leftover experience. You deserve it.

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A Few Kitchen Favorites That Helped With This Slow Cooked Turkey Breast

I couldn’t have pulled off this creamy slow cooked turkey breast with white wine without a few trusty sidekicks:

• My Ninja Multi-Cooker made it ridiculously easy to sear, slow cook, and sauté all in the same pot.
• Slow Cooker Liners saved me from having to scrub when all I wanted was to sit back with a glass of wine and admire my work.
• My ASETY Chef Knife made those thick turkey slices beautiful and effortless.

It’s not about having a kitchen full of tools—it’s about having the right ones that make a slow cooked masterpiece easy.

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Thinking Ahead: Jerk Turkey’s Coming

If you love this creamy slow cooked turkey breast, stay tuned because I’m working on something bold and exciting for the holidays:

My Oven-Roasted Jerk Turkey—perfect for Thanksgiving when you’re ready to break up with dry, boring birds once and for all.

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You can Inspire the Cook (buy me a coffee) to help support the blog and get all the updates first—plus it keeps the coffee flowing, and coffee is life over here.

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Until next time,

With love (and sauce on my chin),

Camille

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