This slow cooker turkey breast is coated in a seasoned herb butter, then placed in the crock pot to cook to tender perfection. It’s the perfect way to free up oven space for your big holiday meal, and the turkey comes out perfect every time!
I love to make this slow cooker turkey, it’s a fuss free way to have a delicious and elegant main course. I serve my crock pot turkey with some of our favorite side dishes like Thanksgiving stuffing, Instant Pot cranberry sauce, cranberry Jello salad and bacon brussels sprouts. Don’t forget the pecan pie bars and pumpkin meringue pie for dessert!
Can you believe that such a browned and succulent turkey breast can come from a slow cooker? It’s true, and it couldn’t be any easier to make. Plus there are plenty of drippings which make the best turkey gravy. It’s a great Thanksgiving recipe for serving a smaller crowd. My roasted Cornish hen recipe also makes an amazing main course option for when you don’t want to cook a whole turkey. Need more menu inspiration? Don’t miss my list of 30 Thanksgiving appetizer recipes!
If you have turkey leftovers, try my favorite leftover turkey recipes such as turkey tetrazzini, turkey salad and turkey noodle soup.
Table of Contents
Slow Cooker Turkey Breast Ingredients
To make juicy slow cooker turkey breast you will need a thawed turkey breast, butter, garlic powder, onion powder, paprika, dried thyme, salt, black pepper, an onion and herbs. For the gravy you will need butter, flour and a cup of turkey broth or chicken broth.
How Do You Make Slow Cooker Turkey Breast?
Start your slow cooker turkey breast recipe by mixing butter with a blend of herbs and spices in a small bowl. Rub the butter mixture on top of, and underneath the skin of your thawed turkey breast. Place onion slices at the bottom of you crock pot. The turkey breast then goes into the crock pot on the onion slices. It cooks a few hours until it’s tender and flavorful. Transfer the turkey to a baking sheet and broil it for 5 minutes to brown the outside. While the turkey broils, in a pan whisk together melted butter and flour. Add the strained juices from the slow cooker and a little broth. In a few minutes you have gravy for your turkey. Take the turkey out of the oven, add gravy and enjoy!
Tips For The Perfect Turkey
- Love crispy skin? Me too. After the turkey comes out of the slow cooker, broil it for a few minutes to get the skin crispy and golden brown.
- I highly recommend using a bone-in, skin-on turkey breast as it will be much less likely to get dry.
- Sometimes it can be a bit difficult to spread the butter mixture evenly over the turkey. Make sure your butter is very soft to make it easier to spread. You can also let your turkey breast sit at room temperature for about 20 minutes before you start seasoning.
- I’ve used a half breast here, but you can use a whole breast if you’re serving more people. Simply double the amount of the seasoned butter and proceed with the recipe. You will also need to increase the cook time.
- The onion slices serve as a rack to elevate the turkey breast. That way the breast doesn’t sit in a bunch of liquid and it gets infused with flavor.
Quick Tip
You’ll need a larger oval slow cooker to cook a turkey breast. A standard round slow cooker will not be large enough.
Recipe FAQs
You’ll want to count on buying one pound of turkey breast per person. If you want more leftovers, try to aim for 1 1/2-2 pounds per person.
A standard sized turkey breast will need to cook for approximately 6 hours on low heat. The turkey is done when a meat thermometer inserted into the thickest part of the meat registers 165 degrees F. If you’re using a larger or smaller turkey breast, be sure to adjust the cooking time accordingly.
Cooking a turkey breast in a slow cooker is safe as long as you cook a thawed turkey breast. You need to cook your turkey long enough to reach 165 degrees F in the thickest part. Also, make sure your slow cooker works correctly.
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Flavor Variations
This recipe makes delicious and juicy turkey breast; however, you can change the recipe to suit your taste.
- Seasoning: Try changing up your flavors by mixing a spice blend with your butter like fajita seasoning, Cajun seasoning or Jamaican jerk seasoning.
- Herbs: Try adding some minced dried rosemary, thyme or sage to your butter mixture.
- Chicken: If you want to make a whole chicken in your crock pot, try this slow cooker whole chicken recipe.
- Vegetables: If you want a whole meal try adding some veggies to the crock pot. You could add 1 inch carrot pieces, 1 inch celery pieces or halved small potatoes to the crock pot.
Once you try making turkey in a slow cooker, you won’t want to go back to the oven roasted method!
More Sides You’ll Enjoy
Sweet Potato Casserole with Marshmallows
1 hr 50 mins
Zucchini Gratin
40 mins
Butterflake Rolls
2 hrs 20 mins
Slow Cooker Turkey Breast Video
Love This Recipe?
Please leave a 5-star 🌟🌟🌟🌟🌟 rating in the recipe card below & a review in the comments section further down the page.
Slow Cooker Turkey Breast
Ingredients
For the turkey
- 6 lb bone-in, skin-on turkey breast
- 4 tablespoons butter softened
- 1 teaspoon garlic powder
- 2 teaspoons onion powder
- 2 teaspoons smoked paprika
- 1 teaspoon dried thyme
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1 large onion peeled and cut into 1 inch thick slices
- fresh herbs for garnish optional
- cooking spray
For the gravy
- 4 tablespoons butter
- 4 tablespoons flour
- 1 cup chicken or turkey broth
Instructions
- Place the 4 tablespoons of butter, garlic powder, onion powder, smoked paprika, thyme, salt and pepper in a bowl. Stir until combined.
- Loosen the skin of the turkey. Spread half of the butter mixture under the skin of the turkey and spread half all over the top of the turkey.
- Coat a large oval slow cooker with cooking spray and line the bottom of the slow cooker with the onion slices.
- Place the turkey breast on top of the onion slices. Cover and cook on low for 6 hours or until a thermometer inserted into the thickest part of the breast registers 165 degrees F.
- Transfer the turkey breast to a baking sheet. Preheat the broiler.
- Broil the turkey for 4-5 minutes or until skin is browned and crispy.
- Pour the liquid from the slow cooker through a strainer; discard the solids.
- Melt 4 tablespoons of butter in a medium pan over medium heat. Add the flour and whisk to combine.
- Cook the flour and butter mixture for 1 minute.
- Pour 1 cup of strained drippings and 1 cup of chicken broth in the pan.
- Cook for 4-5 minutes or until just thickened, stirring constantly. Season to taste with salt and pepper.
- Slice the turkey and serve with the gravy. Garnish with fresh herbs if desired.
Notes
- You’ll need a larger oval slow cooker to cook a turkey breast. A standard round slow cooker will not be large enough.
- Love crispy skin? Me too. After the turkey comes out of the slow cooker, it gets broiled for a few minutes to get the skin crispy and golden brown.
- I highly recommend using a bone-in, skin-on turkey breast as it will be much less likely to get dry.
This recipe is so easy and delicious.
It makes the best tasting gravy I have ever had.
Thank you!
Can’t wait to try this when they’re giving turkeys away after Thanksgiving.
This recipe is delicious đŸ˜‹
A wonderful way to cook tasty, moist turkey. Put some sprigs if fresh Rosemary and Thyme around it for a bit more Seasoning. I kept in the crockpot for 45 minutes after it was done and it stay hot and moist. Yummy!
Can you use an whole chicken or whole turkey?
Yes but the cook time will change, it will take longer!
Absolutely a fantastic recipe. I’ve made this about 7 times and will be again for Thanksgiving. Thank you for posting this recipe.
Can I stuff the Turkey breast?
You can but it will need to cook for longer, I haven’t tested it this way so I’m not sure how long it would take!
Do I have to put any liquid in the crock pot with the
Turkey breast?
No liquid in the crock pot, the turkey will release liquid as it cooks!
I made this for dinner tonight and it will be my go to turkey recipe for ever after. The butter rub was a bit tricky to spread on the bird so I’ll probably melt the butter next time. I cooked 2 hours on high then 4 hours on low to a perfect 165. The meat was extremely moist and so tender with great flavor. I poured the drippings (there were a lot) into a saucepan and stirred in 1/4 C of floor mixed with 1/2 C of water. Brought to a boil for a minute then let simmer until dinner was ready. The gravy was delicious! My father is not a turkey fan but he loved this.
Looks great will try this very soon.