Slow Cooker Turkey Breast

  • This Slow Cooker Turkey Breast is tender, juicy, and full of flavor! Just 10 minutes of prep, then the slow cooker will work its magic. This is the perfect easy turkey for a smaller Thanksgiving crowd or even just to meal prep for the week!

    Golden brown turkey breast sliced on platter and drizzled with gravy.

    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 recipe is also great 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! It could also be used in these Green Chile Turkey Quesadillas, Turkey Cobb Salad, or Creamy Turkey and Dumpling Soup.

    Why you’ll love this recipe:

    • Slow Cooker Turkey Breast is stupid easy and that’s what I love about it. Literally, a set it and forget it type of thing. And who doesn’t need more easy meals?
    • At the end, you can use all the leftover juices to make a super simple and flavorful gravy to top off the turkey. It’s also great with potatoes.
    • This turkey truly is moist and juicy… Turkey breast is notoriously dry when cooked in the oven, but the slow cooker allows it to keep all the moisture and soak in lots of flavor.
    Top view of turkey breast on a white serving platter with a dish of gravy.

    Ingredients:

    This recipe is very straightforward. Of course you will need a turkey breast to start. I prefer a bone-in, skin-on turkey breast because it turns out more juicy and flavorful than a boneless, skinless breast.

    You will also need seasonings, including butter, fresh rosemary and thyme (fresh is much more flavorful than dried), paprika, garlic powder, onion powder, pepper, seasoned salt, and chicken stock.

    How to make Slow Cooker Turkey Breast:

    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. 
    2. Place turkey in a 6qt crockpot and add the chicken broth. Cover and cook on LOW for 5-7 hours.   
    3. 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. 
    4. To make the gravy, pour juices into a liquid measuring cup and add more chicken broth if needed to make 2 cups. 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. 
    Full turkey breast and slices on white serving platter with carving utensils.

    Tips for making Slow Cooker Turkey Breast:

    • Thaw your turkey breast in the refrigerator for 2 days before cooking. Otherwise thaw in a sink of cold water, allowing 30 minutes for every pound and changing the water every 30 minutes.
    • Take your turkey breast out when it is about 5 degrees under your target temperature. The turkey will continue to cook as it rests, so taking it out a bit early prevents overcooking. For target temperatures, see the FAQ section below.
    • Make sure to cook it on low for the juiciest, most tender results. Cooking turkey breast on high can cook it too fast and cause it to dry out.
    • Leave the skin on when cooking for extra flavor. If you don’t care for eating the skin, you can remove it before carving. Or you can crisp it up under the broiler at the very end. Just watch it under the broiler because the skin can go from golden brown to burnt very quickly.

    FAQs:

    At what temperature is turkey breast done?

    Turkey breast is done when it reaches 165 degrees F (74 degrees C). Use a meat thermometer inserted in the thickest part of the breast without touching the bone to check when 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 4-5 hours on low. For a 6-8 pound turkey breast start checking it after 5-7 hours on low.

    How long does turkey breast last in the fridge?

    A raw turkey breast should last 1-2 days in the fridge. Any longer and you should freeze it. Leftover cooked turkey breast will last in the fridge for about 3 days. Rewarm it gently in the microwave, adding gravy to restore the moisture.

    How many people will a turkey breast feed?

    A 6-8 lb bone-in turkey breast will feed between 6-8 people. Keep in mind that the bone adds significantly to the weight, so it will not yield 1 lb of meat per person.

    How do I thaw turkey breast?

    Thaw your turkey breast in the refrigerator for 2 days before cooking. Otherwise thaw in a sink of cold water, allowing 30 minutes for every pound and changing the water every 30 minutes.

    Pouring gravy over turkey breast sliced on white plate with fresh herbs.

    Other slow cooker dinners:

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    5 from 3 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 tender, juicy, and full of flavor! Just 10 minutes of prep, then the slow cooker will work its magic. This is the perfect turkey for a smaller Thanksgiving crowd or even just to meal prep for the week!

    Course: Main Course, Slow Cooker
    Cuisine: American
    Keyword: homemade gravy, slow cooker, Thanksgiving, thanksgiving turkey, turkey breast
    Servings: 6 -8 servings
    Calories: 454 kcal
    Author: Malinda Linnebur
    Ingredients
    • 2 tablespoons butter melted
    • 2 teaspoons fresh rosemary chopped
    • 2 teaspoons fresh thyme chopped
    • 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
    • ½ 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. 

    2. Place in a 6qt crockpot and add the chicken broth. Cover and cook on LOW for 5-7 hours.   

    3. 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. 

    4. See instructions for gravy and crisping the skin in the notes.

    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. Thawing: Thaw your turkey breast in the refrigerator for 2 days before cooking. Otherwise thaw in a sink of cold water, allowing 30 minutes for every pound and changing the water every 30 minutes.
    4. Temperature: Turkey breast is done when it reaches 165 degrees F (74 degrees C). Use a meat thermometer inserted in the thickest part of the breast without touching the bone to check when 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 4-5 hours on low. For a 6-8 pound turkey breast start checking it after 5-7 hours on low.
    5. Cook on low: Make sure to cook it on low for the juiciest, most tender results. Cooking turkey breast on high can cook it too fast and cause it to dry out.
    Nutrition Facts
    Slow Cooker Turkey Breast
    Amount Per Serving
    Calories 454 Calories from Fat 99
    % Daily Value*
    Fat 11g17%
    Saturated Fat 4g25%
    Cholesterol 230mg77%
    Sodium 1269mg55%
    Potassium 1026mg29%
    Carbohydrates 1g0%
    Fiber 1g4%
    Sugar 1g1%
    Protein 89g178%
    Vitamin A 558IU11%
    Vitamin C 1mg1%
    Calcium 60mg6%
    Iron 3mg17%
    * Percent Daily Values are based on a 2000 calorie diet. Since different brands of ingredients have different nutritional information, the information shown is just an estimate.
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