Cooking turkey breast in a slow cooker is one of the easiest ways to get juicy, tender meat with very little effort.
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With just a few simple ingredients and about 10 minutes of prep, your slow cooker does the rest of the work.
Here’s why this method works so well…
Slow cooking keeps the turkey moist as it cooks gently in its own juices, building rich flavor without drying out the meat.
You can add herbs, garlic, and vegetables for extra depth while your slow cooker handles the timing.
And that’s the best part…
This recipe works just as well for a cozy weeknight dinner as it does for a holiday meal when you don’t want to tie up the oven.
If you’re planning a holiday meal, you might also enjoy my Stuffed Turkey Breast for another flavorful centerpiece option.
If you love easy set-it-and-forget-it meals like this, be sure to explore my full collection of Crock Pot Recipes for more slow cooker favorites.
Let’s walk through exactly how to make it.
Here’s the simple trick…
Why You’ll Love Slow Cooker Turkey Breast
Making turkey breast in the slow cooker means you get juicy, tender meat with very little effort.
You’ll learn how to pick the best turkey, gather the right ingredients, and follow a clear cooking process that anyone can do.
If you’re building a holiday menu, classic sides like Thanksgiving Turkey Stuffing pair perfectly with this slow cooker turkey.
Ingredients for Slow Cooker Turkey Breast
- 1 (4–6 pound) boneless or bone-in turkey breast, skin on
- 2 tablespoons olive oil or melted butter
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- 1 teaspoon dried thyme (or rosemary)
- 1 cup low-sodium chicken broth
- 1 onion, quartered
- 3 garlic cloves, smashed
- Optional: fresh herbs (rosemary, thyme, parsley) for garnish
To make this recipe, you’ll want a 6-quart slow cooker and I also recommend using slow cooker liners for easy cleanup.
How to Make Slow Cooker Turkey Breast
Pat the turkey breast dry with paper towels. Rub it all over with olive oil or melted butter.
In a small bowl, mix together salt, pepper, garlic powder, onion powder, paprika, and thyme. Rub the seasoning mixture evenly over the turkey breast, making sure to get under the skin if possible.
Now here’s where the flavor builds…
Place the onion quarters and smashed garlic cloves in the bottom of the slow cooker. Pour in the chicken broth.
Set the seasoned turkey breast on top of the onions, skin side up. Cover and cook on low for 5–7 hours, or until the internal temperature reaches 165°F (74°C) in the thickest part.
Once done, transfer the turkey breast to a baking sheet. For crispy skin, place it under the broiler for 3–5 minutes until golden brown.
Let the turkey rest for 10–15 minutes before slicing. Garnish with fresh herbs if desired and serve with the cooking juices or gravy.
If you want to free up oven space during the holidays, you might also love my Easy Slow Cooker Mashed Potatoes, which cook right alongside your main dish.
But don’t skip this step…
Slow Cooker Tips
Bone-in turkey breasts tend to stay more moist during slow cooking because the bone adds flavor and helps regulate heat. Choose a turkey breast around 3–5 pounds so it cooks evenly in most slow cookers.
If your turkey has skin, finishing it under the broiler for a few minutes after cooking helps create crisp, golden skin while keeping the meat juicy.
For best results, let the turkey rest 10–15 minutes before slicing. This allows the juices to redistribute so the meat stays tender.
Turkey Gravy from Slow Cooker Drippings
Ingredients:
- Drippings and liquid from the slow cooker (strain out solids)
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- Salt and pepper, to taste
- Optional: a splash of cream or a pinch of dried herbs for extra flavor
Instructions:
Pour the strained drippings into a measuring cup and let them sit for a few minutes. Skim off most of the fat from the top, leaving about a tablespoon for flavor.
In a medium saucepan, melt the butter over medium heat. Whisk in the flour and cook for about 1–2 minutes, stirring constantly, until it forms a smooth, golden paste (a roux).
Slowly pour in about 2 cups of the reserved turkey drippings, whisking continuously to avoid lumps. Continue whisking until the gravy thickens, about 3–5 minutes.
If the gravy is too thick, add a bit more liquid or a splash of cream for richness. Season with salt and pepper to taste.
Serve warm over sliced turkey breast.
And this is where it gets really good…
Serving and Storage Suggestions
You’ll want to serve your turkey breast in a way that keeps it juicy and appealing.
You can also try different flavors to make the dish your own. Plus, knowing how to store leftovers safely will help you enjoy the turkey even after your meal.
If you enjoy easy slow cooker dinners like this, be sure to try my Slow Cooker Pot Roast or Slow Cooker Pulled Pork for another comforting family meal.
You’ll also find this recipe fits beautifully into my Fall Crockpot Recipes collection of cozy slow cooker meals.
Best Dishes to Pair With
Let the turkey rest for about 10 minutes before carving. This helps the juices stay inside the meat. Use a sharp knife to slice the breast against the grain. This makes the meat more tender and easier to chew.
Arrange the slices neatly on a serving platter. You can add fresh herbs or roasted vegetables around the turkey for a nice look. Pour any cooking juices or gravy over the slices to keep them moist.
Creative Leftover Ideas
Leftover turkey breast is perfect for sandwiches, wraps, soups, or turkey pot pie later in the week.
You can change the flavor by adding herbs like rosemary, thyme, or sage before cooking. Garlic and butter work well to add richness. For a tangy twist, try a citrus glaze with lemon or orange zest.
If you want veggies with dinner, cook carrots, potatoes, or green beans in the slow cooker along with the turkey. This saves time and brings more flavor to your meal.
And don’t forget about leftovers…
How to Store and Reheat Leftovers
Cool the turkey quickly and store it in an airtight container. You can keep it in the fridge for 3 to 4 days. Make sure to reheat leftovers gently to avoid drying them out.
For longer storage, freeze the turkey in freezer-safe bags or containers. It will last for up to 3 months. When thawing, let it thaw overnight in the fridge before reheating.
This recipe is also a great option from my Christmas Crockpot Recipes collection when you want a holiday meal without juggling oven space.
Follow my slow cooker board on Pinterest.
