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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
  • 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
  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.