Slow Cooker Turkey Breast

This Slow Cooker Turkey Breast is perfect for a smaller Thanksgiving crowd or even just to meal prep for the week! It’s tender, juicy and full of flavor!

This Slow Cooker Turkey Breast is perfect for smaller parties or just to meal prep for the week! It's so juicy and flavorful thanks to the crockpot!

Are you having a smaller crowd this Thanksgiving and don’t want to mess with a whole turkey???  This slow cooker turkey breast is your answer!  Thanks to the slow cooker it’s nearly impossible for it to dry out leaving you with tender, juicy and flavorful turkey.  This is also great outside of Thanksgiving to use for meal prepping.  Just cook it on the weekend and you have turkey ready for sandwiches, salads and even other main dishes.  YAY!

This would work great in these Green Chile Turkey Quesadillas, Turkey Cobb Salad, or Creamy Turkey and Dumpling Soup.

This Slow Cooker Turkey Breast is juicy and flavorful! It's perfect for smaller parties or just to meal prep for the week!

This turkey breast is stupid easy and that’s what I love about it.  Literally, a set it and forget it type of thing.  Plus you will still have plenty of flavorful juices to make gravy with.

I cooked a large bone in 8-pound turkey breast and let it rest for 15-20 minutes before I removed it from the bone.  Then I crisped up the skin under the broiler.  This is optional…. if you don’t care about the skin just remove it before you carve the turkey.  You could also remove it before adding it to the crockpot but I like to leave it on because it can add that much more flavor.  Just watch it under the broiler because the skin can quickly go from golden brown to burnt.

This Slow Cooker Turkey Breast is perfect for smaller parties or even just meal prepping! The slow cooker ensures it's extra juicy and the rub makes it flavorful!

Tips for making this Slow Cooker Turkey Breast:

  • Thaw your turkey breast in the refrigerator 2 days before cooking.  Or thaw in a sink of cold water changing the water every 30 minutes.  Allow 30 minutes for every pound.
  • Use your meat thermometer to check when your turkey breast is done.  Insert the meat thermometer in the thickest part of the breast without touching the bone.  When it reads 165 degrees F (74 degrees C) it is done.  I like to take it out at 160 degrees F because it will continue to cook as it rests.  For a 5-6 pound turkey breast start checking it after cooking it on low for 4-5 hours.  For a 6-8 pound turkey breast start checking it after cooking it for 5-7 hours on low.
  • I don’t recommend cooking this on high.  For tender juicy meat low and slow is always the best.

This Slow Cooker Turkey Breast is perfect for a smaller holiday crowd or even just to meal prep for the week! It's tender, juicy and flavorful thanks to the crockpot!

5 from 2 votes
This Slow Cooker Turkey Breast is perfect for smaller parties or even just meal prepping! The slow cooker ensures it's extra juicy and the rub makes it flavorful!
Slow Cooker Turkey Breast
Prep Time
10 mins
Cook Time
6 hrs
Total Time
6 hrs 10 mins
 

This Slow Cooker Turkey Breast is perfect for smaller holiday parties or even just meal prepping for the week.  Using the crockpot makes this turkey tender, juicy and full of flavor.  

Course: Main Course, Slow Cooker
Cuisine: American
Keyword: slow cooker, turkey breast
Servings: 6 -8 servings
Author: Malinda Linnebur
Ingredients
  • 2 tablespoons butter, melted
  • 2 teaspoons chopped fresh rosemary
  • 2 teaspoons chopped fresh thyme
  • 2 teaspoons paprika
  • 1-2 teaspoons seasoned salt
  • 1-2 teaspoons garlic powder
  • 1-2 teaspoons onion powder
  • pepper to taste
  • 1 6-8 pound (3-4kg) bone in turkey breast
  • 1/2 cup (120ml) chicken broth or stock
Instructions
  1. In a small bowl combine the melted butter, rosemary, thyme, paprika, salt, garlic powder, onion powder, and pepper.  Rub all over under the skin of the turkey breast and on the outside.  Place in a 6qt crockpot and add the chicken broth.  Cover and cook on LOW for 5-7 hours.   

  2. Your turkey will be done when the thickest part of the breast reads 165 degrees F (74 degrees C) on a meat thermometer. Allow to rest for 15-20 minutes before carving. 
Recipe Notes
  1. To make the gravy: Pour juices into a liquid measuring cup and add more chicken broth if needed to make 2 cups, set aside.  In a medium saucepan melt 3 tablespoons of butter then stir in 3 tablespoons of flour.  Cook while stirring for 1 minute.  Whisk in the reserved juices/broth and cook until thickened.  If it is too thick stir in a little more broth. 
  2. For crispy skin: After removing from the crockpot allow to rest 15-20 minutes.  Remove breasts from the bone and place on a baking sheet.  Place under the broiler for a few minutes.  Watch carefully because it is easy to burn the skin.  
  3. Thaw your turkey breast in the refrigerator 2 days before cooking.  Or thaw in a sink of cold water changing the water every 30 minutes.  Allow 30 minutes for every pound.
  4. I don't recommend cooking this on high.  For tender and juicy meat, low and slow is the best. 

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