Crockpot turkey breast cooked effortlessly in a slow cooker. This is an easy dinner option when you’re feeding small gatherings and don’t need a whole turkey!
Recipe Science
- Make a seasoning paste with dried spice and olive oil. The oil helps the spices stick to the turkey and releases the fat-soluble flavors.
- Use the LOW cook setting to prevent the breast from drying. This ensures gradual heat distribution for juicy and tender results.
- The turkey breast cooks on a bed of vegetables, infusing the meat with aromatics while the juices create a rich base for gravy.
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Featured Comment 79
“We made this today – and it was the best turkey I’ve ever had – and I don’t even like the white meat!”—Darcy B.
Why It Works
Cooking turkey breast in the slow cooker is an easy option when you’re not in the mood for preparing a whole roast turkey for Thanksgiving. A tender and juicy turkey breast can be easily made for smaller holiday gatherings in a Crock-Pot.
Using a savory spice rub to coat the meat instantly adds flavor to the poultry without a marinade. The low and slow cooking process allows the protein to cook gently without becoming dry. If you love lean slices of turkey, this meal is designed for you.
Ingredients You’ll Need
- Turkey: Choose a boneless turkey breast with skin on. Depending on the availability of breast meat at the grocery store, a whole turkey may need to be purchased and cut. Choose at least a 16-pound whole turkey to yield a 1 ½ to a 2-pound breast.
- Seasoning: A blend of salt, pepper, paprika, thyme, and garlic powder is mixed with olive oil to create a paste and rubbed onto both sides of the meat.
- Oil: Olive oil creates a sticky seasoning paste for the turkey. The oil encourages more fat-soluble flavors to be released from the dried spices.
- Alliums: Diced onion and roughly chopped garlic cloves add savory aromatics to the turkey breast, making the drippings richer in flavor.
- Herbs: Rosemary sprigs are added to the slow cooker to infuse the turkey breast with herbaceous aromatics.
- Gravy: The meat drippings are mixed with unsalted butter and flour to create a luxurious turkey gravy. Additional chicken broth or stock is added to increase the volume of liquid.
See the recipe card below for all ingredients and measurements (US and metric).
Ingredient Substitutions
This Crock Pot turkey breast recipe is easy to customize! Try these delicious options:
- Using Bone-in Turkey: Bone-in turkey breasts can also be used. However, cooking times may be slightly longer.
- Brine the Turkey: You can brine the turkey breast beforehand to infuse it with a more savory flavor and increase its juiciness.
- Vegetable Options: Add hearty vegetables like potatoes, celery, sweet potatoes, carrots, parsnips, or fennel to the slow cooker for added flavor and texture.
- Herbs: Use fresh herbs like thyme, rosemary, or sage to infuse the turkey with fragrant, earthy notes.
- Seasoning: Customize the seasoning blend with onion powder, paprika, cumin, or Italian seasoning. For a spicy twist, add cayenne or Cajun seasoning.
- Make it Gluten-Free: Use gluten-free flour, arrowroot powder, or cornstarch to thicken the gravy.
- Butter Swaps: If you have dietary restrictions, swap butter for olive oil, avocado oil, vegetable oil, ghee, coconut oil, or margarine.
How to Make Turkey Breast in a Crock Pot
Step 1: Dry the Surface
Place the turkey breast on a sheet pan and pat it dry with paper towels. Drying the surface ensures the seasoning sticks evenly to the skin.
Step 2: Make the Seasoning
Combine paprika, thyme, salt, pepper, garlic powder, and olive oil in a small bowl. This blend adds flavor and helps create a nice crust as the turkey cooks.
Rub the spice mixture evenly over both sides of the turkey breast. This simple step infuses the turkey with a rich, savory flavor while it slow cooks.
Step 3: Cook the Turkey
Sprinkle garlic cloves, onions, and rosemary evenly across the bottom of a 6-quart slow cooker to infuse the turkey with aromatic flavors. Place the turkey breast on top.
Cover, and cook on the Low setting for 3 hours. Check the internal temperature at 2 ½ hours and continue cooking until it reaches 160°F (71ºC) for safe, tender results.
Tips for Perfect Execution: I recommend using the LOW setting for this slow cooker turkey breast to prevent the meat from drying. Adjust the cooking time based on the size—larger or smaller than 2 pounds. Use a meat thermometer to check doneness, aiming for 160°F (71°C). The temperature will rise to 165°F as it rests, ensuring a perfectly cooked, juicy turkey.
Step 4: Rest the Meat
Remove the turkey from the slow cooker and transfer it to a carving board. Cover it with foil to keep warm. Allow the turkey to rest for 10 minutes, redistributing it before slicing it for maximum juiciness.
Pro Tip for Crispy Skin: If desired, transfer the turkey to the oven and broil before serving to crisp the skin. This process adds another layer of texture and deepens the color to a golden brown.
Step 5: Make a Gravy
This slow cooker turkey breast recipe cooks the poultry on a bed of vegetables to add aromatics to the protein. The turkey juices simmer with these ingredients and can be used to make a flavorful homemade gravy.
Strain the juices and separate them from the vegetables. Then, make a quick pan sauce using a roux as a thickener for the gravy. Trust me, the gravy is delicious, and it will be hard to resist drizzling it all over your meal.
Step 6: To Serve
Slice the turkey and serve with the gravy for a classic pairing. For an extra flavor boost, it’s also delicious with herbed butter. Use leftover turkey to make turkey pot pie or turkey salad sandwiches!
Frequently Asked Questions
Always cook a turkey breast in the Crockpot on low setting. The lean protein can dry out quickly, especially for thicker and larger breasts on the high setting.
For best results, thaw the turkey before slow cooking. This ensures even cooking, prevents the outer meat from drying out, and avoids lowering the Crockpot’s temperature, which can increase cooking time and pose a food safety risk.
On the low setting, a boneless 2—to 3-pound turkey breast in a Crockpot takes about 2 ½ to 3 ½ hours to cook.
Serve This With
If you tried this Crockpot Turkey Breast, please leave a 🌟 star rating and let me know how it went in the 📝 comments below!
Crock Pot Turkey Breast
Ingredients
- 2 pounds turkey breast, boneless, skin on
- ¾ teaspoon paprika
- ¾ teaspoon dried thyme
- 1 ¼ teaspoon kosher salt, plus more for seasoning
- ½ teaspoon black pepper
- 1 ¼ teaspoon garlic powder
- 4 teaspoons extra-virgin olive oil
- 6 cloves garlic, roughly chopped
- 1 cup yellow onion, 1" dice
- 3 sprigs rosemary
- 1 cup unsalted chicken stock
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
Instructions
- Dry the Surface – Place the turkey breast on a sheet pan and dry it with paper towels.
- Make the Seasoning – In a small bowl, combine paprika, thyme, salt, pepper, garlic powder, and olive oil. Spread the spice mixture evenly over both sides of the turkey breast.
- Cook the Turkey – Sprinkle garlic cloves, onions, and rosemary evenly over the bottom of a 6-quart sized slow cooker. Place the turkey breast inside. Cover and cook on the Low setting for 3 hours. Cook until the turkey reaches an internal temperature of 160°F (171ºC) on a meat thermometer. Check at 2 ½ hours and continue to cook as needed.
- Rest the Meat – Remove the turkey from the slow cooker and place it on a carving board. Cover with foil to keep warm. Allow it to rest for 10 minutes before slicing. Optionally, for crispy skin, see the notes on broiling. Meanwhile, make the gravy.
- Make a Gravy – Strain the contents of the slow cooker into a bowl, reserving only the juices. It should yield about ½ cup of liquid. Heat a medium-sized pan over medium heat. Melt the butter in a pan and then whisk in the flour. Once a pale roux forms, turn the heat up to medium-high. Gradually whisk in the reserved turkey juices and ½ cup of chicken stock. Continuously stir until thickened. Add more chicken stock as needed until the desired consistency is reached. Season with salt and pepper.
- To Serve – Slice the turkey and serve with gravy.
Notes
- Cook Times: Use the low setting for all sizes of boneless turkey breast. Check doneness at the shortest time. Add more time to reach 160ºF (171ºC). More time may be needed for bone-in breast. For Under 2 pounds: Cook 1 ½ to 2 ½ hours. For 2 to 3 pounds: Cook 2 ½ to 3 ½ hours. For 3 to 4 pounds: Cook 3 ½ to 4 ½ hours. For 4 to 5 pounds: Cook 4 ½ to 5 ½ hours. For 5 to 6 pounds: Cook 5 ½ to 6 ½ hours.
- For Crispy Skin: Set the oven to broil. Place the turkey on a foil-lined sheet pan about 12 inches from the top. Brush with olive oil or melted butter. Cook until the skin is golden brown and crispy, 5 to 7 minutes. Keep a close eye that the skin does not burn.
- Storing: Cool and store in an airtight container in the refrigerator for up to 4 days. Freeze for up to 3 months.
Nutrition Facts
Percent Daily Values are based on a 2000-calorie diet. All nutritional information is based on estimated third-party calculations. Each recipe and nutritional value will vary depending on the brands you use, measuring methods, and portion sizes per household.
Muriah says
Just wondering if the turkey breast should be at a frozen temp or refrigerated temp before putting in the crock pot.
Jessica Gavin says
I would defrost the turkey so that it is refrigerator temp before cooking.
Rachel says
I made this for Christmas dinner with a 6 pound bone in breast since I couldn’t find boneless. It took about 5.5 hours on low. It turned out so moist, flavorful, and delicious! I did wander off script and threw a smidge of cayenne into the spice rub, and I bought a poultry herb blend that included rosemary, thyme and sage from my grocer’s refrigerated section and crossed my fingers that not picking the sage out was the right call. When I made the gravy, I added a couple splashes of white wine from an open bottle I had in the fridge. The gravy was amazing. I’m so glad I stumbled across this recipe.
Jessica Gavin says
I love the turkey improvisation! Great job, Rachel!
Lori says
This look like a great option. However, my crock pot only has 4 – 6 hours HIGH or 8 – 10 Low. I have a 4 pound turkey breast that should be on LOW but 8 hours sounds too long for only 4 lbs. Any advice on the best setting to use? Thanks!
Jessica Gavin says
For 4 pounds I would cook on low for 4 to 4 1/2 hours, or until the thickest part of the meat reaches 160ºF.
Frank Rabusin says
Jessica, just had to let you know that your recipe for Crock Pot Turkey Breast was a HUGE hit for Thanksgiving. We rented a house in the snow up in Truckee for 9 of us and the crock pot made it SO easy. I didn’t make the gravy, as a guest brought some, but the turkey was killer both for the main meal as well as super moist sandwiches after. My wife said your turkey was the best she had ever had…wow!
Thanks so much for sharing, I always get great reviews from friends and family if I follow your directions!
Thanks again, and happy holidays to you and family!
Jessica Gavin says
I’m so happy to hear that your family loved the turkey recipe!
Amy says
I’m going to try cooking in crockpot this year. I have (2) 2lb turkey breast. Can I put them both in together? Wondering about the cook time.
Jessica Gavin says
You can cook both turkey breasts in the crock pot if they fit. I would check at the recommended time for 2 pounds, then add more time as needed. Let me know how it goes!
Sharen says
Does anyone know how I would go about cooking this in the oven?? I just realized my crockpot is too tiny for my 7lb turkey breast 🙁
Jessica Gavin says
Hi Sharen- I have a roast turkey breast recipe that will be perfect for your 7-pounder. Check out the recipe “roast turkey breast” and follow the directions for temperature and cook time. You will need a longer cook time at 325ºF (163ºC).
Sharen says
Hi,
I made this recipe a few years ago and it was a big hit!!
This year I’m making a 7 lb turkey breast. What’s your suggestion for crockpot time?
Bonnie Brucki says
Hi Jessica! I love this recipe and I’ve made it many times with wild turkey and it’s been delicious! I want to use this recipe for thanksgiving this year. I have a 6.5 lb turkey breast. What adjustments do you recommend for this recipe? I’m worried it’s too big for the crockpot or will be dry? SOS I want to impress my in-laws!! lol Thank you for any advice you can give!
Jessica Gavin says
Wow, that’s a big turkey breast! Does it look like it will fit in the pot you currently have? I don’t think it will dry out because of the moist heat environment. However, it will require more time. For that size, I would think 5 to 7 hours on low. Check the temperature after the 5 hours mark, then every 30 to 60 minutes after letting, trying not to let too much heat out. Make sure to give yourself plenty of time. You could always remove it from the pot and wrap it in foil to keep it warm once it’s done cooking.
Marie says
Hi Michelle, I am cooking 6 bone in turkey breast in a crock pot. I probably will put 3 breasts in each crock pot. They are 2-1/2 lb each. I am not using the juice for gravy. Can I emerge the turkey breasts in turkey broth during cooking? And how long would 3 bone in breast take to cook on low? Thank you
Michelle says
I’m looking forward to trying slow cooker turkey breast. I have never cooked a turkey breast before. What do you think of pressure cooking a turkey breast? And do some people cook with the netting on?
Thank you
Jessica Gavin says
Hi Michelle- It is possible to cook turkey breast in the pressure cooker, I have not tried it yet. I would take the netting off, usually, that’s left on for roasting to keep the shape together.
Peter Iversen says
Out for Thanksgiving this year so we had no left overs to make litle turkey sandwiches the day after! …my lovely wife rose to the occasion and bought a 1/2 turkey breast and some canned cranberry. I made the turkey today.
Everything came together perfectly for a roasted turkey (breast) better than the T-Day turkey we had just enjoyed. The seasoning and slow cooking process not only brought out the life of the meat but made the best gravy I’ve ever put together…
…can’t wait to enjoy a little turkey sandwich on a dinner roll with jellied cranberry that I’ve been craving over the next few days…
Thanks! P
Poppie says
My husband and I had to cancel our plans and were unexpectedly home for Thanksgiving this year so I tried something new. Crock Pot Turkey Breast with Trader Joe’s Cauliflower Stuffing and Broccoli Cauliflower Gratin. This recipe makes the BEST gravy and our dinner was a “low carb” winner!! I really didn’t think I could be impressed by another turkey recipe…Thank You for an excellent dinner!!
Jessica Gavin says
So glad I that could help make your thanksgiving a tasty low carb success!
Jennifer Jones says
Great recipe! Just made it for thanksgiving and it was a huge success! Thanks for sharing!
Jessica Gavin says
Great to hear, thanks for making the recipe Jennifer!
Linda Patrick says
Hi Jessica. I love your recipes. Tried this turkey breast for Thanksgiving and totally love it. Had almost a five pound boneless breast so doubled the rub. The flavors went all the way through the meat and was delicious. Thank you for this. Will do turkey this way from now on.
Jessica Gavin says
Great to hear that a larger sized breast works well in the crock pot as well!
Janna Gist says
This is officially my “go to” Thanksgiving Turkey recipe. So flavorful & moist! Thank you, Jessica!
Marissa says
Hi Jessica! This looks delish. I’m going follow your recipe for Thanksgiving this year. We are having a small holiday- just my husband and I and our son. Doesn’t make sense to make a whole turkey (for the first time too lol). However, they are still boys and eat a lot! Would this work if I used (2) 2 lb boneless breasts? Unless I can find (1) 3-4lb boneless. Do you know how much time this would add on to the cooking time? I just want to make sure I get it in the slow cooker early enough.
Thank you so much!!
Brent says
Do you put water in crock pot
Jessica Gavin says
No water is needed in the crockpot. The turkey releases some juices as it cooks.
Heidi says
Hello. I have turkey breast cutlets without skin (I could not find any other turkey to cook in the store!) Would I still be able to use this recipe? Any modifications?
Thank you,
Heidi
Janine King says
Hi Jessica!
I am happy to stumble on your informative and yummy website!
I tried your crock-pot turkey breast and it turned out well. Thanks for the recipe!
Just a question though…how would I use your recipe to prepare the turkey the day before it’s required? How could I keep the turkey breast meat nice and moist overnight and then to reheat the next day?
Thanks Jessica!
Janine
Richard M. McGill says
How did you come up with the cook time of 3 hrs but total time of 6 hrs 15 minutes?
Jessica Gavin says
Updated, thanks Richard!
Annie says
Do you remove the netting on the breast before or after cooking?
Jessica Gavin says
Hi Annie- I remove the netting before cooking.
Dolly says
Hi Jessica. I am thinking about doing turkey breasts in the crockpot, using your recipe. I will need to make four breasts. Do you think that will work in a 6 quart crockpot? Cooking time and will I need to rotate the breasts during cooking?
Thanks
Jessica Gavin says
Hi Dolly, I think 4 would be much too full in the crockpot. Perhaps at most you might be able to do 2 breasts. Try to fit them side by side, but one flipped the other direction so they fit better together.
Nancy says
This was a winner! I cook this for the first time. Thank you for sharing this. Happy Thanksgiving!!
Jessica Gavin says
Great job Nancy! So happy to hear that you enjoyed the crock pot turkey, happy thanksgiving!
Darcy Baldwin says
We made this today – and it was the best turkey I’ve ever had – and I don’t even like the white meat!
Jessica Gavin says
Whoo hoo! Thank you for your feedback Darcy 🙂
Paul says
Jessica, I was wondering if I could substitute the onions and garlic for beetles and grubs? Would the grub juice interfere with the gravy consistency? Ha! Just kidding. The recipe sounds tasty. I haven’t tried it yet, as it is cooking right now.
Jessica Gavin says
Paul, you got me good! Sure add some beetles and grubs for extra protein, I’m sure it would make an incredible gravy 🙂
Josh says
Hey Jessica thank you for the recipe. It’s our go-to today for Thanksgiving.
Jessica Gavin says
You’re welcome Josh! Happy Thanksgiving!
Laurie Thompson says
I am making this today for my family Thank you for taking the time to post this.
Jessica Gavin says
You’re welcome Laurie!
Natalie says
Trying your recipe for Thanksgiving, but my turkey breast/roast doesn’t have skin. Any problem with that?
Jessica Gavin says
Hi Natalie, no skin shouldn’t be a problem. The meat will be even more flavorful 🙂
Natalie says
Thank you Jessica!!! The turkey was AMAZING!!!
Jessica Gavin says
You’re welcome Natalie, so happy to hear you loved the turkey!
Nancy says
Would it be possible to make this the day before …. brown it under the broiler …. let it cool and refrigerate it? I’d like to slice it and put it in the oven to heat the next day.
Jessica Gavin says
Hi Nancy- I think you could make it the day before. Perhaps brown it before serving so the skin is nice and browned/crispy.
Peggy says
How do i look up cooking time for 4 lb breast and if has bone in?
Thanks!
Jessica Gavin says
Hi Peggy- I checked the crockpot website and they recommended for a 6-pound bone-in turkey breast 7 1/2 hours on low setting. Therefore I would check at 5 hours for a 4-pound breast, make sure the thickest part of the meat reaches 160-165 degrees. Keep cooking until it gets to that temperature.
Paula says
I really want to try this for Turkey Day, I have a 3 lb Breast, and was wondering if I could put the Chicken Broth in with the onion, just because?? Lol and since I have a 3 lb how much longer?
Sounds great looking forward to doing this… Thanks
Jessica Gavin says
Hi Paula- I would check it at 3 1/2 hours, then keep cooking until it hits 160-165 degrees. You could add the stock, but you will find there is a lot of juice that pools on the bottom of the pot. Just make sure that you add the indicated amount of liquid for the gravy.
Shannon Landolt says
Is there anything else besides rosemary that can be used? My husband HATES rosemary. Also, he’s not a huge fan of thyme. Anything else there? Trying this as soon as I get a reply! Thanks!
Jessica Gavin says
Hi Shannon- You could omit it or sage, tarragon, or oregano would be some nice alternatives.
Twilla Youse says
trying a boneless crock pot turkey breast for the first time, I am so excited, I had heard of it, but never came across a recipe to try, thank you for sharing this with us!!
Steve says
Hi Jessica – can you use a bone-in Turkey breast for this recipe?
Jessica Gavin says
Hi Steve- Yes, you can use bone in turkey. You may need to adjust cooking time, so check doneness with a thermometer and continue cooking until the the internal temp reached 160-165F in the thickest part of the breast.
jeff says
,
HI,
how do i adjust cooking time in slow cooker for much larger breast?
thanks?
Jessica Gavin says
Hi Jeff! How large is turkey breast? If it’s 4 to 6 pounds, I would go for 4 to 6 hours on low setting depending on size, making sure to check the temperature at 4 hours, and every 30 minutes after that to make sure it does not dry out.
Bonnie says
Can cornstarch be used rather than flour?
Jessica Gavin says
Hi Bonnie, yes you can substitute cornstarch for flour. However, I would make a slurry by adding 1 tablespoon of cornstarch mixed with 2 tablespoons water. Then I would add that to boiling 1/2 cup chicken stock and reserved turkey juices, slowly add in the cornstarch slurry while whisking until it thickens, about 60-90 seconds.
Jane says
Wow !!! Really good and easy recipe. This recipe will be a keeper. My whole family really enjoyed the turkey and gravy. Thanks for posting it.
Jessica Gavin says
You are so welcome Jane!
Megan says
I was looking for an easy way to cook a turkey breast and came across this recipe. Super easy and delicious. Minimal prep for the slow cooker and around 10-15 extra min to broil and make the gravy. What a great way to have turkey all year round. I had it today on a 90º day! Thanks, Jessica!
Jessica Gavin says
You’re welcome Megan! Turkey all year around is the best 🙂
Amy says
Question- no liquid goes in the slow cooker?
Jessica Gavin says
Hi Amy- No liquid goes in. There should be some liquid from the turkey juice after cooking, which will be used to make the gravy. There is 1 cup of chicken stock to use as needed to adjust the consistency of the gravy.
Mike says
I like to add apples and oranges to my turkey which provide plenty of moisture.
Georgenne Tomlinson says
Jessica, I see the sodium content is very high, and I am on a reduced sodium diet. I’m hoping I can make up for no salt (or very little) added with other herbs. I’m making it for Easter…..and I’m sure it will be great! Do you modify your recipes for low/no sodium? Thanks.
Jessica Gavin says
Hi Georgenne! For this recipe, I think you could reduce the salt down, to about 1/2 teaspoon. Or if needed you can leave it out and have guests add more salt when serving. The gravy will have some salt so that can help enhance the flavor later.
Jennifer green says
I used low sodium chicken stock and it was great. Loved the recipe.
Jessica Gavin says
Great to know you can substitute low sodium chicken stock!
Donna Chetnik says
I have never done a turkey breast in a slow cooker, my daughter happened to see this recipe & thought I might like to try it. It looked good. I did make it on Thanksgiving. I was very happy with the results. What’s great about doing it this way is your free to use your oven for other things. I would certainly make this again.
Jessica Gavin says
You are a rockstar Donna! You are so brave to try a new turkey cooking method, especially on Thanksgiving! I’m thrilled to hear that you had positive results, and room to cook other food in the oven.