Enjoy our tender, juicy, and so easy Slow Cooker Turkey Breast Recipe with crispy skin and savory gravy. Perfect for a hassle-free holiday feast or a delicious weeknight dinner!
Our flavorful Slow Cooker Stuffing and Crock Pot Green Bean Casserole are also must-make recipes!
Have you thought about slow-cooking your turkey? It’s an excellent choice for a delicious and moist turkey without the stress of traditional roasting. And the homemade spice rub produces the best flavor.
This recipe also gives you an effortless gravy to pair with your bird. Because, let’s be honest, turkey is a must with gravy!
If you're hosting a smaller crowd this holiday season, an entire turkey might be too much. A turkey breast in the slow cooker is the best way to enjoy the flavors of turkey without tons of leftovers or the expense of a whole turkey.
We have all the best Slow Cooker Recipes for Thanksgiving and the holidays to elevate your feast and make it so easy.
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Why You’ll Love This Easy Recipe
- EASE and CONVENIENCE: You can set your slow cooker, forget it, and enjoy succulent turkey and gravy when it’s time to eat.
- TENDER and JUICY MEAT: Slow-cooking turkey breast produces tender, juicy, and flavorful meat. Low and slow is the way to go!
- SAVES OVEN SPACE: Oven space can be limited when cooking a holiday meal. Using a slow cooker for the turkey breast frees up the oven for side dishes and desserts.
Ingredient Notes
Making a crockpot turkey breast requires a few simple ingredients.
- Turkey Breast: We like to use a bone-in turkey breast because it remains moist and delicious. A thawed, unseasoned breast is best.
- Garlic: You'll need a whole head of garlic to infuse the turkey breast with ample flavor while it cooks.
- Onion: A whole onion cut into large chunks will also infuse the turkey with flavor while it slowly cooks.
- Thyme: We like to cook and garnish our turkey with fresh thyme.
Rub
- Paprika
- Garlic Powder
- Onion Powder
- Dried Thyme
- Salt and black pepper
- Olive oil
Gravy
- Chicken Broth: You will only need this if your turkey doesn't give you 2 cups of liquid after it cooks. You can use turkey broth or water to top off the liquid if needed.
- Butter: You will need butter to make the roux, which is the base of the gravy.
- Flour: Flour thickens the roux when the liquid is added.
- Salt & black Pepper
Find the full recipe and instructions in the printable recipe card below.
Step-By-Step Instructions
1. Make the Rub: Put all the rub ingredients in a small bowl and mix them to combine—it will make a wet paste (Image 1).
2. Prepare the Slow Cooker: Place the onion, garlic (face down), and thyme in the slow cooker (Image 2).
3. Season the Turkey: Pat the turkey dry with paper towels. Place the rub all over the turkey breast, focusing on the top and sides. Place it on top of the onion and garlic in the slow cooker (Image 3).
4. Cook on Low: Cover the slow cooker and cook on the LOW setting for 4-6 hours or until an instant-read thermometer reaches an internal temperature of 165 F./74 C (Image 4). The exact cooking time will depend on the size of the turkey breast and your slow cooker.
PRO TIP: We DO NOT recommend cooking your turkey breast on HIGH because it may dry out the meat.
5. Remove Turkey and Let It Rest: Take the turkey out of the slow cooker, place it on an oven-safe baking dish, make a tent with tin foil, and let it rest for about 20 minutes before crisping the skin. Do not leave it in a crock pot on the WARM setting.
6. Crisp the Skin: Preheat the oven to the broil setting and place the oven rack about 1 foot away from the heat source. Place the turkey breast in the oven and broil for 3-5 minutes or until the skin has reached the desired crispiness. Keep a close eye on the oven as it crisps quickly!
Gravy
7. Gather Cooking Juices: Transfer the strained liquid from the slow cooker to a measuring cup. Make sure to squeeze all the yummy juices from the garlic, etc. If you don’t have 2 cups of liquid, add chicken broth to make up the difference.
8. Make Gravy: Melt butter in a medium saucepan over medium heat. Add the flour and stir to combine. Add ½ cup of cooking liquid into the flour mixture, stirring until it forms a paste. Then, slowly stir in the remaining liquid. You can use a whisk if you need to make the gravy smoother. Simmer until thickened (Image 5). Finally, season to taste with salt and pepper and serve alongside your turkey.
Season your cooked turkey breast with fresh herbs, and enjoy!
Expert Tips
- This recipe is designed for a 6-quart Slow Cooker.
- Select the Right Size Breast: Choose a bone-in or boneless turkey breast that fits comfortably in your slow cooker. A 3-4 pound turkey breast is a good size for most slow cookers. We used a 6-quart crockpot.
- Include Aromatics: You can place other aromatic vegetables like carrots and celery at the bottom of the slow cooker to enhance the flavor of the turkey and gravy.
- Don’t Overcook: Check the turkey's internal temperature with a meat thermometer. Once it reaches 165°F (74°C), it's done. Overcooking can result in dry meat. We also recommend cooking the turkey breast on the LOW setting to keep it moist.
- Rest Before Crisping and Slicing: For the juiciest turkey breast, let it rest for about 10-15 minutes after cooking before broiling it and slicing. This process allows the juices to be redistributed and keeps the meat tender.
- Serve with Sides: If making a holiday meal or family dinner, plan your sides in advance, such as mashed potatoes or Instant Pot baby potatoes, stuffing, cranberry sauce, and vegetables, to create a complete meal.
- Make-Ahead: Turkey is best when served right after making it. However, if you need to make this recipe ahead, slow-cook the turkey, but hold off on browning/crisping the skin. Store it in an airtight container overnight, then bring it to room temperature. Place it on a microwave-safe plate covered in plastic wrap and cook for 3 minutes on LOW power. Now, broil it to crisp the skin. You can also make the flavorful gravy recipe ahead and reheat it in the microwave.
Storing
Leftover crock pot turkey breast is excellent if stored properly. For best results, keep it in an airtight container in the fridge for 3-4 days. Turkey meat is wonderful on sandwiches, wraps, or in soups!
Recipe FAQs
There is no need to sear your turkey breast before cooking it in the slow cooker. You will crisp the skin under the broiler after it cooks and rests.
No water is required for this recipe. The onions, garlic, and turkey create juices that steam the turkey while cooking. However, if you're worried about it drying out, add a cup of water or chicken broth to the bottom of the slow cooker while cooking.
This slow-cooked turkey recipe was designed for an unfrozen turkey. Plan to thaw your turkey before cooking it.
More Delicious Slow Cooker Recipes
Printable Recipe
Slow Cooker Turkey Breast
Equipment
- 6-quart Crock Pot
- small bowl
- Spatula or cooking spoon
- baking dish
- medium saucepan
- measuring spoons
- Measuring cups
Ingredients
- 4 pound turkey breast (bone in or boneless, with the skin on)
- 1 head of garlic (cut in half horizontally)
- 1 medium onion (peeled and cut into chunks)
- 5 thyme sprigs
Rub
- 1 ½ teaspoons garlic powder
- 1 ½ teaspoons onion powder
- 1 ½ teaspoons paprika
- 2 teaspoons sea salt
- ½ teaspoon black pepper
- 2 tablespoons olive oil
Gravy
- chicken broth (enough to make 2 cups liquid after getting cooking liquid from turkey)
- 4 tablespoons butter
- ¼ cup all-purpose flour
- salt and pepper (to taste)
Instructions
- Make the Rub: Put all the rub ingredients in a small bowl and mix them to combine—it will make a wet paste.
- Prepare the Slow Cooker: Place the onion, garlic (face down), and thyme in the slow cooker.
- Season the Turkey: Pat the turkey dry with paper towels. Place the rub all over the turkey breast, focusing on the top and sides. Place it on top of the onion and garlic in the slow cooker.
- Cook on Low: Cover the slow cooker and cook on the LOW setting for 4-6 hours or until an instant-read thermometer reaches an internal temperature of 165 F./74 C. The exact cooking time will depend on the size of the turkey breast and your slow cooker.
- Remove Turkey and Let It Rest: Take the turkey out of the slow cooker, place it on an oven-safe baking dish, make a tent with tin foil, and let it rest for about 20 minutes before crisping the skin. Do not leave it in a crock pot on the WARM setting.
- Crisp the Skin: Preheat the oven to the broil setting and place the oven rack about 1 foot away from the heat source. Place the turkey breast in the oven and broil for 3-5 minutes or until the skin has reached the desired crispiness. Keep a close eye on the oven as it crisps quickly!
Gravy
- Gather Cooking Juices: Transfer the strained liquid from the slow cooker to a measuring cup. Make sure to squeeze all the yummy juices from the garlic, etc. If you don’t have 2 cups of liquid, add chicken broth to make up the difference.
- Make Gravy: Melt butter in a medium saucepan over medium heat. Add the flour and stir to combine. Add ½ cup of cooking liquid into the flour mixture, stirring until it forms a paste. Then, slowly stir in the remaining liquid. You can use a whisk if you need to make the gravy smoother. Simmer until thickened. Finally, season to taste with salt and pepper and serve alongside your turkey. Season your cooked turkey breast with fresh herbs, and enjoy!
Notes
-
- Select the Right Size Breast: Choose an unfrozen, bone-in, or boneless turkey breast that fits comfortably in your slow cooker. A 3-4 pound turkey breast is a good size for most slow cookers. We used a 6-quart crockpot.
-
- Include Aromatics: You can place other aromatic vegetables like carrots and celery at the bottom of the slow cooker to enhance the flavor of the turkey and gravy.
-
- Don’t Overcook: Check the turkey's internal temperature with a meat thermometer. Once it reaches 165°F (74°C), it's done. Overcooking can result in dry meat. We also recommend cooking the turkey breast on the LOW setting to keep it moist.
-
- Rest Before Crisping and Slicing: For the juiciest turkey breast, let it rest for about 10-15 minutes after cooking before broiling it and slicing. This process allows the juices to be redistributed and keeps the meat tender.
-
- Make-Ahead: Turkey is best when served right after making it. However, if you need to make this recipe ahead, slow-cook the turkey, but hold off on browning/crisping the skin. Store it in an airtight container overnight, then bring it to room temperature. Place it on a microwave-safe plate covered in plastic wrap and cook for 3 minutes on LOW power. Now, broil it to crisp the skin. You can also make the flavorful gravy recipe ahead and reheat it in the microwave.
- Storing: For best results, keep it in an airtight container in the fridge for 3-4 days. Heat slices with gravy on a microwave-safe plate.
Sha says
This is indeed hassle-free and it turned out so tender and juicy. We enjoyed this Slow Cooker turkey breast. We are having this again for Thanksgiving.
Erin Henry says
This is the perfect recipe for Thanksgiving, especially if you don't need a whole turkey.
Kristyn says
The turkey looks so juicy & tender!! Your recipe makes it easy & not intimidating at all! I am making our turkey this way, this year!