This Slow Cooker Turkey Breast recipe is the easiest way to make a turkey for the holidays. It's moist and cooked perfectly in the slow cooker to give you oven space for all of the sides.
Why you'll love this recipe
I roast a beautiful whole turkey, but sometimes I'm cooking for a smaller group, don't have oven space, or just prefer how a slow cooker can keep a turkey breast juicy and delicious.
It's perfect for Friendsgiving, Thanksgiving, Christmas, or even a Sunday dinner meal with some great side dishes.
Turkey breast can be dry when roasted alone in the oven, because it's notoriously lean. By slow cooking just the breast, you can have a juicy, delicious main dish – without brining – and make a fantastic gravy from the drippings.
Turkey in the slow cooker is so forgiving! Thanks to the low, steady heat, there’s far less chance of overcooking and drying out the turkey, even if it hangs out in the slow cooker an hour or two longer than planned.
Jump to:
Have leftover turkey breast? Make a Speedy Turkey Tetrazzini without canned soup. It's delicious! Also try classic Turkey Pot Pie with gravy and vegetables. You'll be happy you did.
Ingredients
The ingredients for Crockpot turkey breast should be aromatic and simple so the turkey is seasoned well, but the drippings make a lovely gravy without overpowering flavors.
I don't use garlic, or a strong spice rub, so the drippings and juices are nice, mild, and turkey-flavored! Use the following ingredients and see the recipe card for quantities.
- Bone in turkey breast - Find in the freezer section and thaw it fully or partially in a running water bath or the fridge.
- Onions - I cut up one to two onions to season the turkey and broth.
- Celery - Adds an aromatic flavor to the broth.
- Butter - Enriches the turkey and the broth.
- Salt - I use kosher salt to control the intensity.
- Peppercorns - Adds a nice aromatic flavor without bits of ground pepper in the broth.
- Bay leaf - A mild and flavorful aromatic.
- Broth - I use Better Than Bouillon or canned broth, either chicken or turkey flavor.
- Dried Thyme and Sage - for seasoning the gravy.
- Worcestershire Sauce - Adds a savory umami flavor to the gravy.
- Cornstarch - Make a slurry with cold water or broth to help thicken the gravy.
Thawed turkey breast in a slow cooker with vegetables, seasonings, and broth.
Cooked turkey breast with golden skin and drippings for gravy.
How to make slow cooker turkey breast
Here are the steps to make turkey breast in the slow cooker. Check recipe card for detailed instructions.
- Remove anything from the cavity of the turkey breast and sprinkle the inside with some salt, and add a few pieces or onion and celery.
- Place the remaining onion and celery in a slow cooker with the turkey breast on top.
- Spread softened butter all over the outside of the turkey breast and sprinkle with salt.
- Add the peppercorns, and a bay leaf to the slow cooker with the broth.
- Cover and cook on low for 5 to 6 hours, or until an instant-read thermometer reaches 160°F in the thickest part of the breast. (Cooking time can vary a bit based on size and slow cooker.)
- When done, transfer the turkey breast to a carving board, tent it loosely with foil, and let it rest while you prepare the gravy.
- Strain the drippings in the slow cooker and proceed with making the gravy from the juices.
- For serving, discard the skin if desired, and carve the turkey into thin slices. Enjoy with the gravy for the perfect finish!
Hint
I cover my slow cooker with a clean kitchen towel to insulate it. I find this helps cook the turkey breast evenly and quickly. You can also plug the slow cooker into an outlet in the garage or on your patio so the smell doesn't fill your house or apartment!
Expert tip
Turkey breast in the slow cooker stays juicy and moist because:
- Broth is added to help it cook in a good amount of steam.
- You cook it low and slow, as high heat can cause it to dry out more quickly.
- Vegetables have their own moisture content and help flavor the turkey and prevent it from drying out.
How to make gravy from the drippings:
It's easy to make a flavorful gravy from the drippings (or liquid) in the slow cooker after the turkey has cooked.
I love using a fat separator to both strain the pieces of vegetables out and help me pour off the excess fat. Simply ladle or pour the drippings from the slow cooker into the gravy separator and let it sit for about 5 minutes. Alternatively you can pour the drippings through a fine mesh strainer into a bowl.
You'll find the amounts and recipe in the recipe card below for the next steps.
- Pour the drippings, minus the excess fat into a saucepan, adding extra prepared broth if needed.
- Make a slurry with cold water or broth and cornstarch.
- Bring the drippings to a boil and whisk in the cornstarch slurry.
- Season the gravy with extra Better Than Bouillon, herbs, and Worcestershire sauce.
- After the gravy has simmered a few minutes it's ready to serve.
FAQ
For a turkey breast in the slow cooker it doesn't matter! I prefer to cook it breast side up so the skin looks better if I choose to leave it on when serving.
Yes. Cooking on low will still allow the turkey breast to reach the appropriate temperature, it will just take a bit longer. Make sure the internal temperature is 160ºF.
You can make it 1 to 2 days ahead. Store it sliced with some broth for moisture.
Yes! I like to add onions, celery, and sometimes carrots for flavor. They are usually too soft to serve as a side dish, but work well to season the juices for gravy.
Yes! If you'd like to you can broil the turkey breast in the oven for a few minutes. Watch it closely as broilers can burn easily.
What to serve with Crockpot turkey breast
Make a simple meal with just one veggie side, or make a feast with these suggestions.
- Boursin Mashed Potatoes
- Honey Glazed Carrots
- Cheesy Mashed Potatoes
- Savory Bacon and Mushroom Strata
- Brussels Sprouts with Apricots
More easy Thanksgiving recipes
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📖 Recipe
Slow Cooker Turkey Breast Recipe
Ingredients
For the turkey
- 5 to 6 pound turkey breast, mostly or completely thawed (bone-in, skin on)
- 1½ teaspoons kosher salt (divided)
- 1 large yellow onion
- 2 celery stalks
- 2 tablespoons butter (softened)
- 2 bay leaves
- 1 small bunch parsley (or 1 teaspoon dried parsley)
- 2 cups chicken or turkey broth (can be made from Better Than Bouillon)
For the gravy
- 1 cup chicken or turkey broth (can be made from Better Than Bouillon)
- 1 tablespoon Worcestershire sauce
- ¼ teaspoon dried thyme or sage
- ½ cup cold water
- 2½ tablespoons cornstarch
Instructions
For the turkey
- Remove any giblets from the cavity of the turkey breast and trim any excess skin you don't want. Sprinkle the inside of the cavity with 1 teaspoon kosher salt. Fill cavity with some of the onion and celery.
- Place remaining onion and celery in a 6-quart slow cooker. Set the turkey on top, breast side up. Brush or spread butter over turkey then sprinkle with remaining ½ teaspoon kosher salt. Add the bay leaves and parsley to the slow cooker.
- Pour in the 2 cups broth, cover slow cooker and set on high for 4 hours or low for 6 hours, or until an instant-read thermometer reads 165ºF in the thickest part of the breast. (Cover slow cooker with a kitchen towel to keep the heat in if desired)
For the gravy
- Remove turkey breast from the slow cooker and rest on a cutting board or baking sheet, tented with foil, until ready to slice and serve.
- Strain the juices and drippings from the slow cooker into a fat separator if using. Let sit for a few minutes and then pour the drippings into a saucepan, leaving any fat in the fat separator to discard.
- Add the 1 cup broth to the drippings in the pan with the Worcestershire sauce and dried herbs, and bring to a low boil.
- In a separate bowl whisk together the water and cornstarch. Whisk mixture into the boiling gravy and let boil until gravy thickens and is translucent, about 1 minute. Remove from heat. Season with salt and extra herbs if desired. Serve with sliced turkey.
Notes
Nutrition
Tara Teaspoon
I’ve been in food publishing for over 25 years, creating recipes & food-styling for magazines, books, television, food brands, & advertising. With two cookbooks under my belt and thousands of my recipes at your fingertips, I hope you'll be inspired to spend more time in the kitchen!
Stacie Ki says
I have this great feeling that this is going to be my favourite meal, ever. I saved this page for my next cooking session!
Beth says
This looks absolutely amazing! You can find turkey breast year-round, and I love making it. I can't wait to try this.
Claudia says
I JUST picked up a frozen turkey breast at the store a few days ago. I'm making this with it!
Ramil Hinolan says
This recipe is perfect for the Christmas holidays. I'm excited to try making gravy from the drippings.
Fransic verso says
Totally agree with you, slow cooking will definitely help avoid overcooking it as we did last time we cooked turkey lol. Would love to try this slow cooker for turkey recipe.
Mia says
We love to cook turkey during the year (not just during Christmas and Thanksgiving). I'm so excited to try this method! And, your tips and hints are so helpful! Thanks, TaraTeaspoon!
Melanie E says
This sounds like such a great way to ensure that the turkey stays moist. It's not something I've ever tried before. Worcestershire Sauce sounds like a great addition to add a yummy flavour.
Olga says
We have a slow cooker, and turkey season is coming. Thank you for a great recipe.
SONIA SEIVWRIGHT says
It's always a challenge finding room for everything, especially when you want all those delicious sides. Plus, keeping the turkey juicy without the need for brining is a huge plus. I can't wait to try it for Christmas this year.
Angela Ricardo Bethea says
I love slow cooker recipes since I'm a busy mother of 2 toddlers, getting things done fast and convenient is definitely a plus for me and that turkey breast looks delicious!
Archana Singh says
Slow cooking makes any food delicious. While I am a vegetarian my non-veg eating friends would love your slow cooker turkey breast recipe for the holiday season. Thanks for sharing.
Clarice says
Yes, it is actually juicer than just simply baking it. Will try your recipe next time. Thank you for sharing how to make gravy from the drippings.
Ntensibe Michael Edgar says
Nnniiiccceeeee....those slices came out perfectly; almost like slices of sweet bread. I will be taking that breast to go.