This slow cooker turkey breast is an easy way to make a flavorful, juicy turkey without taking up valuable oven space. It's seasoned with a savory butter and herb mixture, slow-cooked over vegetables, and served with an optional homemade turkey gravy. It's perfect for Thanksgiving, a small holiday gathering, or an easy turkey dinner any time of year.
Why You’ll Love This Recipe
- The slow cooker helps keep the turkey breast moist and tender while the butter and seasonings add plenty of flavor.
- It frees up oven space for your favorite holiday side dishes, like sweet potato casserole, green bean casserole, and roasted Brussels sprouts.
- The recipe uses simple ingredients and requires minimal hands-on cooking time.
- The optional homemade gravy recipe uses the flavorful juices from the slow cooker, so you can make the most of the turkey drippings.
- A bone-in turkey breast is a great option when you're serving a smaller crowd and don't need to cook a whole turkey.
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Ingredient Notes
- Bone-in turkey breast – This recipe is written for a 6–8 pound bone-in turkey breast. If starting with a frozen turkey breast, allow about 2–3 days for it to thaw completely in the refrigerator. Boneless turkey breast may cook more quickly, so check its temperature early and use the internal temperature rather than the cooking time to determine doneness. We have used the Norbest bone-in turkey breast and the Jennie-O "premium frozen young turkey breast."
- Butter – Melted butter combines with the seasonings to create a flavorful herb butter that goes directly under the turkey skin. This helps season the meat itself rather than just the outside of the skin.
- Dried herbs and seasonings – Garlic powder, paprika, dried thyme, and sage give the turkey a classic savory flavor. You can substitute Italian seasoning for some of the dried herbs, although the flavor will be slightly different. If you have fresh thyme or sage, you can also use finely chopped fresh herbs in the butter mixture.
- Chicken broth – Chicken broth adds moisture to the slow cooker and combines with the turkey juices and vegetables to create a flavorful base for gravy. Chicken stock works well, too.
- Flour and butter for gravy – These create a roux that thickens the turkey drippings into a smooth and delicious gravy. If you need a gluten-free option, use a gluten-free flour blend designed for thickening sauces or a cornstarch slurry instead.
See the recipe card below for a complete list of ingredients and measurements for this juicy turkey breast.
Recipe Tips & Variations
- Thaw the turkey breast completely before cooking. Place it on a baking sheet or in a pan in the refrigerator to catch any drips, and keep it refrigerated while thawing.
- Pat the turkey dry with paper towels before adding the butter mixture. Gently loosen the skin and spread the butter directly onto the meat for more flavor.
- Use an instant-read thermometer to check the thickest part of the breast without touching the bone. The turkey is done when it reaches 165°F.
- Keep in mind that the slow cooker won't produce crispy skin like roasting does. If you'd like crispier skin, transfer the cooked turkey breast to a baking sheet and broil it briefly, watching closely so it doesn't burn.
- Let the turkey rest for 10–15 minutes before slicing. Spoon some of the cooking juices over the sliced meat to help keep it moist, and serve with the optional gravy.
How to Make Crock Pot Turkey Breast
For the full recipe instructions, scroll down to the recipe card at the bottom of the page.
Step 1: If starting from frozen, a 6-8 lb turkey breast will take about 2-3 days to fully thaw in the fridge. Place it on a tray or in a pan to catch any drips, and plan ahead so it has time to thaw completely before cooking.
Place the celery, onion, and carrots in the bottom of the slow cooker, spreading them out in an even layer. Pour the chicken broth over the vegetables.
Step 2: In a small bowl, stir together the melted butter, garlic powder, paprika, thyme, sage, salt, and pepper until combined into a paste.
Step 3: Pat the turkey breast dry with paper towels. Gently loosen the skin from the meat with your fingers, being careful not to tear it, to create a pocket.
Spread the butter mixture evenly under the skin, directly onto the meat, then rub any remaining mixture over the outside of the skin.
Step 4: Place the turkey breast on top of the vegetables in the slow cooker, skin side up.
Cover and cook on low for 5-6 hours, until the internal temperature reaches 165°F at the thickest part of the breast.
Step 5: Carefully remove the turkey breast from the slow cooker and let it rest for 10-15 minutes before slicing. Pour the juices from the slow cooker over the meat to add moisture.
Step 6: For optional gravy:
Strain the reserved slow cooker liquid through a fine mesh strainer into a measuring cup or bowl, discarding the solids.
In a medium saucepan, melt 3 tablespoons of butter over medium heat. Whisk in 3 tablespoons of flour and cook for 1-2 minutes, until golden.
Slowly pour in the strained liquid (2-2 ½ cups depending on preference for consistency), whisking constantly to prevent lumps.
Bring to a simmer and cook for 4-5 minutes, whisking occasionally, until the gravy has thickened to your liking. Season with salt and pepper to taste.
Slow Cooker Turkey Breast FAQs
Allow leftover turkey to cool, then remove the meat from the bone and store it in an airtight container in the refrigerator for 3–4 days. Store leftover gravy separately in another airtight container.
To reheat sliced turkey, place it in an oven-safe dish with a splash of chicken broth or leftover gravy. Cover with foil and warm at 325°F until heated through. You can also reheat individual portions in the microwave, covered, with a little broth or gravy to help prevent the turkey from drying out.
Freezer: Cooked turkey breast freezes well. Remove the meat from the bone, slice or shred it, and store it in a freezer-safe container or bag with a little broth or gravy to help retain moisture. Freeze for up to 3 months for the best quality. Turkey gravy can also be frozen separately. Thaw overnight in the refrigerator and reheat until hot throughout.
A 6–7 pound bone-in turkey breast typically takes about 5–6 hours on low in the slow cooker, but the exact cooking time depends on the size and shape of the breast and your slow cooker. Use a meat thermometer to confirm that the thickest part of the breast reaches 165°F. Don't rely on time alone to determine whether the turkey is done.
Yes, but boneless turkey breast may cook faster than a bone-in breast of the same weight. Begin checking the internal temperature earlier, and remove it from the slow cooker once the thickest part reaches 165°F. The cooking time will depend on the size and shape of the meat.
No. Slow cooking keeps the turkey moist, but the skin won't become crispy in the moist cooking environment. If crispy skin is important to you, place the cooked turkey breast on a baking sheet and broil it briefly until the skin browns. Watch it closely, as the skin can burn quickly.
After removing the turkey, strain the liquid from the slow cooker and measure out 2–2½ cups, adding chicken broth if needed. Melt 3 tablespoons of butter in a small saucepan over medium heat. Whisk in ¼ cup of flour and cook for 1–2 minutes, stirring constantly. Gradually whisk in the turkey drippings and cook, stirring frequently, until the gravy thickens. Season with salt and pepper to taste.
No. Thaw the turkey breast completely in the refrigerator before placing it in the slow cooker. Cooking a frozen turkey breast in a slow cooker can keep it at an unsafe temperature for too long. Plan ahead and allow about 2–3 days for a 6–7 pound turkey breast to thaw, checking that it is fully thawed before cooking.
Recipes for Using Leftover Turkey Breast
If you make this slow cooker turkey recipe, please let us know how it turns out in the comments below and/or rate the recipe! Don’t forget to tag us on Instagram to show us your finished product—it makes our day every time we see you trying the recipes we love!
Slow Cooker Turkey Breast
Ingredients
- 3 celery ribs, cut into chunks
- 1 medium white onion, cut into large chunks
- 2 large carrots, cut into large chunks
- 1 cup chicken broth
- 1, 6-8 lb bone-in turkey breast (this will take 2-3 days to thaw in the fridge from frozen, see instructions for more info)
- 3 tablespoons butter, melted
- 1 ½ teaspoons garlic powder
- 1 ½ teaspoons paprika
- 1 ½ teaspoons dried thyme
- 1 teaspoon dried sage
- 1 ½ teaspoons kosher salt
- ¾ teaspoon black pepper
For the gravy:
- 3 tablespoons butter
- ¼ cup flour
- 2-2 ½ cups liquid from the slow cooker (use additional chicken broth if needed)
- Salt and pepper to taste
Instructions
- If starting from frozen, a 6-8 lb turkey breast will take about 2-3 days to fully thaw in the fridge. Place it on a tray or in a pan to catch any drips, and plan ahead so it has time to thaw completely before cooking.
- Place the celery, onion, and carrots in the bottom of the slow cooker, spreading them out in an even layer. Pour the chicken broth over the vegetables.
- In a small bowl, stir together the melted butter, garlic powder, paprika, thyme, sage, salt, and pepper until combined into a paste.
- Pat the turkey breast dry with paper towels. Gently loosen the skin from the meat with your fingers, being careful not to tear it, to create a pocket.
- Spread the butter mixture evenly under the skin, directly onto the meat, then rub any remaining mixture over the outside of the skin.
- Place the turkey breast on top of the vegetables in the slow cooker, skin side up.
- Cover and cook on low for 5-6 hours, until the internal temperature reaches 165°F at the thickest part of the breast.
- Carefully remove the turkey breast from the slow cooker and let it rest for 10-15 minutes before slicing. Pour the juices from the slow cooker over the meat to add moisture.
For the gravy:
- Strain the reserved slow cooker liquid through a fine mesh strainer into a measuring cup or bowl, discarding the solids.
- In a medium saucepan, melt 3 tablespoons of butter over medium heat. Whisk in 3 tablespoons of flour and cook for 1-2 minutes, until golden.
- Slowly pour in the strained liquid (2-2 ½ cups depending on preference for consistency), whisking constantly to prevent lumps.
- Bring to a simmer and cook for 4-5 minutes, whisking occasionally, until the gravy has thickened to your liking. Season with salt and pepper to taste.
Notes
- The slow cooker size matters. A 6–7 pound bone-in turkey breast can be large, so make sure it fits in your slow cooker with the lid closing securely.
- Save time/prep ahead:
- Thaw the turkey breast in the refrigerator 2–3 days before cooking if it starts frozen. Larger or especially solidly frozen breasts may need additional time.
- Chop the celery, onion, and carrots the day before, then refrigerate them in an airtight container.
- Mix the melted butter with the seasonings ahead of time and refrigerate the mixture. If it solidifies, let it soften enough to spread before using.
- Measure the gravy ingredients ahead of time so you can prepare the gravy while the turkey rests.
- This turkey recipe freezes well if you have leftovers. If you're looking for a way to use leftover turkey try using it in our easy turkey sliders with cheddar and apple, BBQ turkey sandwiches, or use it in place of chicken in our homemade chicken noodle soup.
- The recipe can be found on My Fitness Pal by searching "BWB Slow Cooker Turkey Breast." The nutrition does not include gravy. The nutrition content provided for each recipe is an estimate created through the My Fitness Pal database. Please be aware that the nutritional content of each recipe may vary based on the products you use, the precision of your measurements, and the source you use to obtain nutrition data. While we try to provide accurate information, we give no guarantee regarding the accuracy of the nutritional information provided.
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