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- My Crock Pot Turkey Breast Is Juicy With Crispy Skin (And Less Fuss)
- Ingredients & Substitutions
- How To Cook Turkey Breast In The Crock Pot
- How Long To Cook Turkey Breast In The Slow Cooker?
- Maya’s Recipe Tips
- Crock Pot Turkey Breast (Juicy + Fast Prep) Recipe card
- Serving Ideas
- More Small Batch Turkey Recipes
- Recipe Reviews
My Crock Pot Turkey Breast Is Juicy With Crispy Skin (And Less Fuss)
Trying to figure out how to cook a turkey breast that won’t leave it so dry? My Crock Pot turkey breast is your answer. I first made it one year when we were having a smaller Thanksgiving gathering and I didn’t want to be eating leftovers from a whole roasted turkey for a week afterward. My family loved it so much that we now prefer it! Here’s why:
- Juicy turkey with buttery garlic herb flavor – Slow cooking makes the turkey breast melt-in-your-mouth tender, with less risk of drying out compared to roasting turkey breast. I also used the same garlic-herb-butter-under-the-skin method I use for spatchcock chicken and air fryer chicken legs, so the flavor actually makes its way into the meat underneath.
- Golden, crispy skin – Yes, you can make slow cooker turkey breast and still get that browned holiday-turkey look! A quick trip under the broiler after cooking does the trick.
- Just 10 minutes of prep – The Crock Pot handles the main course while you do all the other things. (So many other things.) I especially love having the oven free for my Thanksgiving side dishes!
- Works with bone-in or boneless turkey breast – I first made this Crock Pot turkey breast recipe with a bone-in turkey breast, but have since made it boneless and it’s still so juicy. I’ve got timing for both!
- Great for smaller gatherings – When a whole turkey feels like too much (work? food? both?), this gives you the same cozy holiday centerpiece in a smaller, easier package. My family has also enjoyed it for other fall and winter meals!
When I’m planning a holiday meal, one less big thing to juggle in the oven makes such a difference. So if you don’t want to deal with a whole turkey this year, make a turkey breast in the slow cooker with me for a smaller, easier option!
“I followed all of the instructions as listed and wouldn’t change a thing!! I used this recipe the last 2 years and gave it to several friends. It frees up the oven for other side dishes and is the easiest turkey breast I have ever made. Thank. You.”
-Dandy
Ingredients & Substitutions
Here I explain the best ingredients for my slow cooker turkey breast recipe, what each one does, and substitution options. For measurements, see the recipe card.
Selecting Your Turkey Breast:
The turkey breast itself makes a big difference here, especially the size and whether you can get that crispy skin at the end. Here’s what I recommend looking for:
- Bone-in vs. boneless: I originally made this Crock Pot turkey breast recipe with a bone-in turkey breast, but have since tested boneless as well. While both are delicious, I prefer bone-in because the bone helps protect the meat as it cooks, making the turkey meat a little juicier and more flavorful. Boneless does have the perks of cooking faster and being easier to carve.
- Skin-on vs. skinless: I recommend skin-on if you can get it, because it gives you that golden, crispy finish and classic holiday turkey look, as shown in my pictures here. Skinless turkey breast in the slow cooker still works and stays juicy, but you can skip the broiling step.
- Your slow cooker size: This has been the #1 question many of you have asked. PSA: Make sure you can fit your turkey breast in the Crock Pot, with the lid closed! My turkey breast in these pictures was actually quite large (7 pounds) and fit in my oval Crock Pot, but I’ve learned that it has a lot to do with the shape and not weight alone. If yours is especially tall or wide, you may need a smaller one even if the weight sounds right. This sounds strange, but I’ve actually brought my slow cooker to the store with me to see if the (sealed) turkey breast I select will fit. If you don’t want to do that and want to play it safe, I’d stick with one around 4 pounds or less.
- How much turkey per person: My rule of thumb is about 1/2 pound of turkey per person. For bone-in turkey breast, plan on about 2/3 to 3/4 pound per person to account for the bones. My 7-pound bone-in turkey breast made about 10 servings.
- Added brine: Check the label for words like “contains X% solution,” “enhanced,” or “pre-brined.” This means there’s already added salt, which is fine, but it’s not usually enough so I still add about half the amount in the recipe.
- If it‘s frozen: Thaw completely before cooking. This usually takes 24 hours per 4-5 pounds of turkey breast weight. I (and the USDA) don’t recommend putting turkey breast in the Crock Pot frozen, because it can spend too long heating through before reaching a safe cooking temperature.
Other Ingredients:
- Unsalted Butter – The softened butter holds onto the turkey better than melted butter at the start, and makes it easy to get it under the skin where the lean meat really needs it. I love this grass-fed brand. If you only have salted, just reduce the added salt by 1/8 teaspoon. You can also make it dairy-free with butter-flavored coconut oil or even olive oil instead.
- Garlic – Freshly minced is best, but 1 teaspoon of jarred minced garlic works if you’re short on time.
- Fresh Herbs – I use rosemary, thyme, and parsley. Feel free to swap in other fresh herbs, 2 tablespoons total. For dried herbs (sometimes I just grab Italian seasoning or poultry seasoning), use 2 teaspoons total.
- Onion – This creates a little “rack” at the bottom, lifting your turkey breast in the Crock Pot so it isn’t sitting directly in the liquid. I used yellow onion, but white works, too. Cut it into large, thick pieces so it can support the turkey. You can also use a mix of carrots, potatoes, and onions (like my slow cooker pot roast) that you can then serve with your turkey.
- Chicken Broth – I use reduced-sodium store-bought broth or homemade broth for the cooking liquid. Bone broth is another good option. If you don’t have broth, water works, but won’t give the drippings as much flavor.
- Spices – Just sea salt, black pepper, and sweet paprika.
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How To Cook Turkey Breast In The Crock Pot
I have step-by-step photos here to help you visualize the recipe. For full instructions with amounts and temperatures, see the recipe card.
- Make the garlic herb butter. In a small bowl, mash together the butter, minced garlic, rosemary, thyme, parsley, sea salt, black pepper, and paprika.
- Prep the slow cooker. I have this Crock Pot. Grease the bottom, add the large onion pieces to the bottom of the slow cooker, and pour in the chicken broth. Set the turkey breast on top, skin side up.
- Rub the turkey breast with herb butter. Pat the turkey very dry with paper towels. Carefully loosen the skin and press some of the butter underneath, then rub the rest over the top and sides. I find it’s easiest to pat the butter into place rather than trying to spread it perfectly.
- Cook the turkey breast in the Crock Pot. You’ll want it to reach an internal temperature of 155-160 degrees F. We’re not cooking to 165 degrees F yet, because the temperature will rise more while broiling and resting. (More details below!)
- Save the drippings. Once the turkey is done slow cooking, remove it carefully. I discard the cooked onions, but save that flavorful liquid for gravy (or just to use as broth in recipes).
- Broil and rest. Transfer the Crock Pot turkey breast to a baking dish and broil until the skin is golden and crispy. Before slicing, let it rest for 10 minutes to let the juices settle and make sure the internal temperature reaches 165 degrees.
How Long To Cook Turkey Breast In The Slow Cooker?
The time to cook turkey breast in a slow cooker can vary widely depending on the weight and shape, whether it’s bone-in or boneless, and your individual slow cooker. Bone-in can take anywhere between 4.5-7 hours on Low or 3-5 hours on High, while boneless ranges 3-6 hours on Low or 1.5-3.5 hours on High. I tested these times and ranges to give you a starting point:
| Bone-In Or Boneless | Weight | Time On Low | Time On High |
|---|---|---|---|
| Bone-in | 6-8 pounds (my version here) | 5-7 hours | 3.5-5 hours |
| Bone-in | 4-6 pounds | 4.5-6 hours | 3-4 hours |
| Boneless | 4-5 pounds | 5-6 hours | 2.5-3.5 hours |
| Boneless | 2-3 pounds | 3-4 hours | 1.5-2.5 hours |
These are general cook times, but don’t miss my additional tips below for better results…
A thick, compact turkey breast can take longer than a flatter one of the same weight, and slow cookers vary too, so I recommend starting to check the temperature at the beginning of the range:
- I highly recommend using a probe thermometer (mine beeps when the right temperature is reached). Temperature is the most reliable, and this way you don’t have to keep opening the Crock Pot and letting the heat out.
- If you’re broiling the skin: I stop slow cooking when the thickest part of the breast reaches 155-160 degrees F. Then, broil until the skin is browned and crispy, and make sure the turkey reaches 165 degrees F before serving.
- If you’re not broiling: Cook the turkey breast all the way to 165 degrees F in the slow cooker before removing it.
- A regular meat thermometer works, too. If you don’t have a probe thermometer, a regular meat thermometer still works. Start checking near the beginning of the suggested time range.
- Check the thickest part, away from the bone. Checking near the bone can give you a misleading reading.
Maya’s Recipe Tips
- Check that you can fit your turkey breast in the Crock Pot. My 7-pound one fit snugly in mine, but some readers have found that even smaller breasts are too tall. I’ve got more tips and info on selecting your turkey breast above. If you already have one and the lid won’t close, make my roasted turkey breast (or air fryer turkey breast if it’ll fit there) instead.
- Cut your onion pieces large. I aim for about 1 1/2-inch pieces. They lift the turkey above the liquid and the hotter bottom of the vessel, so it cooks more evenly.
- Adjust the salt for the weight. The other ingredients are pretty flexible for smaller turkey breasts, but salt is important! My rule of thumb is about 3/4 teaspoon per pound of bone-in turkey breast or 1 teaspoon per pound of boneless turkey breast. If your turkey is labeled pre-brined, enhanced, or already seasoned, I recommend half the amount of salt but the full amount of the other seasonings.
- Bringing your turkey breast to room temperature makes the butter easier to spread. I often skip this step when I’m busy, but it does spread better if you let the turkey sit out for 30-60 minutes first. Just don’t let it sit out for longer than 2 hours. If your turkey is very cold, you might notice the butter doesn’t want to spread, but I just put it in place as best I can.
- Get some butter underneath the skin too. I used to only rub the butter over the skin (like my picture above), but now recommend placing half underneath the skin because the meat turns out juicier and more flavorful that way. Just run your hand under the skin to separate it from the meat, then place a couple dollops of butter underneath and press on the skin to spread.
- About an hour in, use a pastry brush to spread the melted butter evenly. I love this silicone brush that cleans up easily and doesn’t shed bristles. Don’t melt the butter before cooking, because the butter will run off the cold turkey in the beginning.
- Keep the breast skin side up. This way the herb butter stays on top, plus the top of the turkey breast (which is most prone to drying out) is further from the heat.
- How to carve the turkey breast? For bone-in turkey, I cut along both sides of the breastbone, remove the 2 halves, and then slice them across the grain. Boneless is similar, just without the step of cutting around the bone.
- Turn the drippings into turkey gravy. There’s plenty of flavorful liquid below the onions! You can make my gluten-free gravy, low carb gravy, or use any gravy recipe you love.
Crock Pot Turkey Breast (Juicy + Fast Prep)
By
Cooking turkey breast in the slow cooker makes holiday dinner easy! My Crock Pot turkey breast is so juicy, with garlic butter & crispy skin.
Instructions
[ See step photos See my tips ]Tap on the times in the instructions to start a kitchen timer.
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In a small bowl, mash together the butter, garlic, fresh herbs, salt, pepper, and paprika.
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Use paper towels to pat the turkey very dry, so that the herb butter sticks better. Run your hand under the skin to separate it from the meat, then place a couple dollops of butter underneath and press on the skin to spread. Rub the rest of the butter all over the top and sides of the turkey breast. (It's okay if it doesn't fully spread, just pat it down as best you can.)
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Grease the bottom of the slow cooker with more butter. Place the onion inside and pour the chicken broth over it. (The onion will help keep the turkey raised.) Place the turkey breast on top of the onion.
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Cover and cook for 6-7 hours on Low or 3.5-4.5 hours on High, until the internal temperature reaches 155-160 degrees F (68-71 degrees C) inside. It will rise another ~10 degrees during broiling and resting. If you can, lift the lid about an hour into cooking and use a pastry brush to spread the herb butter more evenly over the top and sides of the turkey. (Don't use melted butter from the beginning because it will all drip off the cold turkey.)
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When the turkey is done, discard the onions but save the liquid below, which you can use as turkey broth (in any recipe that calls for chicken or turkey broth).
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Toward the end, preheat the broiler and place the rack close to it, with just enough room for the turkey to fit underneath. Transfer the turkey breast to a baking dish or roasting pan, and broil for 4-8 minutes, until browned. Rest for 10 minutes before slicing.
Did you make it? Leave a review or tag me @wholesomeyum on Instagram!
Maya’s Recipe Notes
Serving size: ~6-8 oz cooked turkey, or 1/10 of entire recipe
- Selecting your turkey: See my tips and info on selecting your turkey breast above for bone-in vs. boneless, skin-on vs. skinless, sizing, slow cooker fit, and thawing.
- Turkey breast sizes: This recipe is based on a 7-pound bone-in turkey breast, about equivalent to a 5-pound boneless one. For smaller breasts, you can usually keep the other ingredient amounts the same, but adjust the salt to about 3/4 teaspoon per pound bone-in or 1 teaspoon per pound boneless.
- Cook time: I’ve got a time chart above to help you with different turkey breast sizes, including bone-in and boneless.
- Tips: Check out my recipe tips to help you handle the butter more easily, season different sizes, keep the turkey breast juicy, carve it, and more.
- Storage: Refrigerate leftover turkey in an airtight container for up to 3-5 days. I like to use the slices for turkey salad, turkey casserole, or turkey soup!
- Meal prep: Make the garlic herb butter and chop the onion ahead of time. You can also season the thawed turkey, cover, and refrigerate it until you’re ready to cook.
- Reheat: I recommend slicing the turkey, adding a little broth, covering tightly, and reheating in a 325 degrees F oven until it reaches 165 degrees F.
- Freeze: You can freeze sliced turkey in a zip lock bag or container for up to 3-4 months. I prefer freezing it in smaller portions with a little broth, so it reheats without drying out. Thaw in the fridge overnight.
- Note on nutrition info: I recommend discarding the onions because they won’t have much flavor by the end. Their purpose is to elevate the turkey breast in the slow cooker and add flavor. You can eat them if you like, but they are not included in the nutrition info. The serving size weight is the edible portion, not including bones.
📖 Want more recipes like this? Find this one and many more in my Low Carb Holiday Cookbook!
I provide nutrition facts as a courtesy. Have questions about calculations or why you got a different result? Please see my nutrition policy.
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Crock Pot Turkey Breast
Serving Ideas
My Crock Pot turkey breast is the perfect match for holiday sides, as well as everyday fall and winter favorites. Here are the ones I reach for most often:
- Sauces – I have a couple quick gravy options in my tips above, but my faves for turkey are healthy cranberry sauce or cranberry relish.
- Potatoes – My mashed sweet potatoes or mashed cauliflower (shown above) are so comforting with slow cooker turkey breast on top, or go all out with my sweet potato casserole. For a quick, everyday option, make my easy roasted potatoes or air fryer potatoes.
- Veggies – I served garlic green beans above, but my favorite on Thanksgiving is creamy green bean casserole. For something different, try whole roasted cauliflower or fried brussels sprouts.
- Salads – I recommend a colorful, seasonal one, like my pomegranate salad, Thanksgiving salad, or sweet potato salad. My latest favorite is this fall salad recipe!
- Dessert – Whip up my crustless pumpkin pie or sugar-free pecan pie to finish your holiday meal.
More Small Batch Turkey Recipes
Smaller cuts of turkey are perfect when you have a smaller crowd. Here are some of my others to consider:
223 Comments
Patty Harris
2This was the second year I prepared our Thanksgiving turkey in the Crock Pot. I have a large KitchenAid crock pot. I bought a 7 pound turkey as suggested in the recipe to cook. I had a terrible time getting the lid on. I would suggest a 5-6 pound turkey breast for this recipe. The turkey still turned out very tender and moist and it left my oven free to cook the other side dishes. I highly recommend this recipe and will continue to use it every year. The drippings make good gravy!!!
Leslie
1This is probably the 4th time I’ve used this recipe. I only cooked a half breast, and it came out perfect! And yes, I did the full seasonings. More is better! There is absolutely no other way I would cook a turkey breast! Thank you for this recipe!
Wholesome Yum D
0Love hearing that, Leslie! I totally agree — full seasonings all the way. So glad it’s become your go-to for turkey breast!
Sharon Hejna
0What size is the crock pot, Patty?
Vicki
0Do you put the turkey in with the breast up or down? I’ve read comments from some that say breast down, others say breast up.
Maya | Wholesome Yum
0Hi Vicky, I do breast side up because it keeps the butter on top better than upside down.
Maya | Wholesome Yum
0Hi Sharon, I use this Crock Pot and my 7-pound turkey breast fit just fine in there. You can get a smaller one if you’re worried it might not fit in yours. Patty, Sorry to hear you had trouble fitting yours but I’m glad it still turned out tasty!
Katie
0I want to do this but I don’t think my 5 pound turkey breast will fit in crockpot. I have the 6 quart one but when I put the frozen breast in (still in packaging) just to see if it would fit I couldn’t even get the lid on. So how did you fit a 7 pound one? 🤔
Maya | Wholesome Yum
0Hi Katie, My 7-pound turkey breast fit, but yes, it was very full. I was able to close the lid, though. It could be that your frozen one is kind of squeezed together in the package to be taller and might flatten a bit once you thaw and remove it from the package. If it still doesn’t fit, you can make my roasted turkey breast with it instead.
Debra
0I have never even knew you could make it in the Crock Pot. I can wait to try. I have a breast in my freezer.
Sharon
0What can I use in place of broth? Can I use 7up? For the turkey in the crock pot and how much? Thank you sharon 6 qt
Maya | Wholesome Yum
0Hi Sharon, If you don’t have broth, I would probably just use water. It will be less flavorful, but would be the closest substitute. I don’t recommend using 7up, I think it would taste odd and adds unnecessary processed sugar.
Dandy
1I followed all of the instructions as listed and wouldn’t change a thing!! I used this recipe the last 2 years and gave it to several friends. It frees up the oven for other side dishes and is the easiest turkey breast I have ever made. Thank. You.
Wholesome Yum D
0I love that you’ve been making this for two years, Dandy! Freeing up the oven for all those sides is such a bonus. Thanks for sharing the recipe with your friends, too!
Joan
15 stars!!
dmcfarland81629
0This is one of the best recipes I or my wife has experienced. The only thing I added was some garlic salt. We have actually used this recipe at the past Thanksgiving meal. We fixed 2 and there were NO left overs. All of the recipes I have saved have been used. I consider myself a gourmet now. Great recipes.
Wholesome Yum D
0This is such an amazing compliment! So glad these recipes have become part of your family meals! 🙂
rutheversole2
0For 50 years I’ve buttered and seasoned the breast and put in Crock Pot on top of onions. Cook time according to weight. Boom n done. Always moist and juicy.
Maya | Wholesome Yum
0Thank you for sharing, Ruth! Happy holidays!
Linda
0I made this for Thanksgiving this year. I put two turkey breasts in an XL crockpot and it was perfect!! I also used the drumstick oven roasted recipe for the grandson who loves dark meat and that was perfect also. I wouldn’t tweak a thing. The moistest, juiciest white meat!
Wholesome Yum D
0I’m so happy both recipes worked out so well for your Thanksgiving, Linda! I love that you made the drumsticks for your grandson too, what a sweet touch. And yay for juicy turkey all around!
Ccrain
0What would proportions be if you used dried herbs?
Maya | Wholesome Yum
0Hi there, The exact conversion would be 1/3 the amount but that would be hard to measure, so I would just use half the amount and that should be perfect.
pschultz2008
0We tried this on Thanksgiving. It was so delicious. This will be our new way of cooking our turkey breast! Thank you! ❤️🙌
Wholesome Yum D
0That makes me so happy to hear! I’m honored it became part of your Thanksgiving and even more excited that it’s your new go-to for turkey breast!
Eddie
0Great moist turkey and the gravy was outstanding, thank you very much for helping me make a great meal. -Eddie
Wholesome Yum D
0I’m so glad to hear that, Eddie! Moist turkey and flavorful gravy is a holiday win, I’m really happy the recipe helped you make such a great meal. Thanks for sharing!
Kim
0Used this method for Thanksgiving and it was the juiciest turkey breast I’ve served. Excellent flavor and moisture. I highly recommend using a leave in thermometer to gauge cooking time in order to remove from heat at the recipe recommended temp. I used the referenced 2 probe thermometer and removed quite a bit earlier than I would have were I using the time guide. For a 8.5 lb bone-in breast, I was at 159 degrees in just over 5 hours. Highly recommend this method, although closely watch internal temp and not simply cook time.
Wholesome Yum D
0I’m so glad the method worked so well for you, Kim! That’s such a helpful tip about the thermometer, it really does make a difference. I’m thrilled your turkey turned out juicy and flavorful!
Linda D.
0Made the Turkey breast in the crockpot and we were pleasantly surprised at how juicy and tender it was. This is the first time actually cooking a Turkey breast especially in a crockpot and how great it turned out! Thank you for having this recipe that I could count on working out right! Will definitely recommend your recipe to others 😋. You made my Thanksgiving special🦃
Wholesome Yum D
0Linda, I’m so happy to hear it turned out so well, especially for your first time making turkey breast in the crockpot! That means a lot, and I’m honored my recipe could be part of your Thanksgiving. 😊
Nadine Sperling
0The instructions and notes were very helpful. Thanks for all your tips.
Wholesome Yum D
0I’m so glad the instructions and notes were helpful, Nadine! It means a lot to hear the tips made a difference, thank you for taking the time to share!
Nadine Sperling
0Easy and Delicious! I cooked a 3 lb. boneless turkey roast and adjusted the spices per Maya’s tips. I also added 2 yams on top of the turkey. I cut the yams (left skin on) into 1″-1.5″ pieces. Both turkey and yams were done in 3.5 – 4 hours on the low setting. I wasn’t expecting the meat to be done so soon, so I missed the target temperature, but the turkey was still moist. Yay! As a side note, leaving the skin on the yams was an experiment for me. I was surprised that they were soft and pleasant to eat.
Wholesome Yum D
0I love hearing how you made it your own, Nadine! The yams on top sound like such a cozy touch and what a win that everything turned out moist and tender, even with the timing surprise. Great tip about the skin too!
Liz
0I tried this recipe for the first time today and I’m thrilled with the results. I bought a Trader Joe’s turkey half breast, weighing just under 3 lbs, so I cut the remaining ingredients in half. It cooked in 3 1/2 hours and is moist and delicious, and the cleanup was simple. So glad I found this recipe, it will be my go to for Thanksgiving in the future.
Wholesome Yum D
0That’s wonderful to hear, Liz! I’m so glad it worked out so well with the turkey breast from Trader Joe’s. Love that it turned out moist, easy to clean up, and Thanksgiving-worthy!
Michelle S
0We’ve made this recipe 4 times and absolutely love it! Always look forward to this dinner and our friends/neighbors do as well! Juicy!!! Moist!!! Flavorful!!!
Wholesome Yum D
0Michelle, thank you for such a glowing review! I’m thrilled to hear this recipe has become a favorite for you, your family, and even your friends and neighbors.
Karri Pilgrim
0You say I can save the broth from turkey breast. Do I need to can it or just vacuum seal it? Does it need refrigeration ?
Maya | Wholesome Yum
0Hi Karri, I haven’t tried canning it, so not sure about that part. Assuming you’re not canning it, yes, you’d need to either refrigerate or freeze it.
Suzie
0I made this turkey for tomorrow’s thanksgiving. Pretty much disappointed. I followed the recipe exactly. But the turkey turned out a little dry and lacking flavor. Sorry, it just was a disappointment.
Maya | Wholesome Yum
0Hi Suzie, Sorry to hear your turkey breast turned out dry. I’ve never had that happen in the slow cooker. Did you check the internal temp and stop cooking when the turkey breast reached 155-160 degrees F? It will never be dry if you do this.
terri
0I made this last Thanksgiving and it was delicious. So moist and tasty. This year I am making it again. It is so easy.
Tami
0This was the best (and easiest) turkey breast, and it was so moist and juicy! My family loved it and will be the only way to make it. Thank you for an awesome recipe.
Maya | Wholesome Yum
0Thank you so much, Tami! Happy (belated) Thanksgiving!
Tami
0The crockpot turkey breast was so moist. Everyone loved it and it was great of sandwiches.
Christina Sirvent
0Was thinking of adding root vegetables (swet potatoes and carrots) to the pot to be served with dinner. Do you think they could be in there the whole time or I should add them closer to the end?
Maya | Wholesome Yum
0Hi Christina, Yes, you can! I’d add them halfway through for the best texture, but you could do the whole time if you really want to (I recommend cutting into larger pieces in that case, but they’ll still be very, very soft).