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GET IT NOW- Why You Need My Crock Pot Turkey Breast Recipe
- Ingredients & Substitutions
- How To Cook A Turkey Breast In A Crock Pot
- How Long To Cook Turkey Breast In The Slow Cooker?
- My Recipe Tips
- Storage & Meal Prep
- Serving Ideas
- More Small Batch Turkey Recipes
- Crock Pot Turkey Breast (Juicy + Fast Prep) Recipe card
- Gratitude Moment
- Recipe Reviews
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. It’s my go-to for juicy, flavorful results without all the hassle of cooking a whole bird. Whether you use bone-in or boneless turkey breast, the slow cooker makes it so easy and leaves it so tender. And you still get that crispy skin with a quick step at the end. Make it with me for the simplest, tastiest way to enjoy turkey!
Why You Need My Crock Pot Turkey Breast Recipe
- Tender, juicy turkey with herbs and garlic – The slow cooker keeps the turkey breast melt-in-your-mouth tender, with less risk of drying out compared to roasting turkey breast. You’ll still get that crispy skin with my method, and the fresh herbs and garlic make it so flavorful.
- Quick, easy prep without the fuss – With just 10 minutes of prep, the slow cooker does all the heavy lifting. Plus, it’s less stress than a whole bird and I love that it frees up your oven for sides.
- Smaller holiday main dish – My slow cooker turkey breast is perfect if you’re making Thanksgiving recipes for just your family and a whole roasted turkey is too big.
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.
- Turkey Breast – I used a 7-pound bone-in turkey breast, but the nice thing about Crock Pot turkey breast is that slight weight changes won’t impact cook time much. Boneless works too, and cooks faster (see below). If your turkey is frozen, thaw completely first.
- Unsalted Butter – I love this grass-fed brand. If you only have salted, just reduce the added salt by 1/8 teaspoon. You can probably 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.
- Spices – Sea salt, black pepper, and sweet paprika.
- Onion – This creates a little “rack” at the bottom, which lifts your turkey breast in the Crock Pot a bit and helps it cook more evenly. I used yellow onion, but white works just as well. 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 – To create a steaming effect and make your Crock Pot turkey breast super moist. I use reduced-sodium store-bought or homemade broth, but bone broth works, too.
How To Cook A Turkey Breast In A 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 one. Grease the bottom, place the onions inside, and pour in the chicken broth.
- Rub the turkey breast with herb butter. Use a paper towel to pat the turkey until very dry, then rub. Place it in the Crock Pot and cover.
- 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, which is the typical safe temperature for poultry, because the temperature will rise more while broiling and resting. (More details below!)
- Broil to brown the skin. Transfer the turkey into a baking dish and place under the broiler in the oven for a few minutes, until the skin is golden and crispy.
- Let it rest. Let the slow cooker turkey breast rest for 10 minutes before you carve it, to let the juices settle.
How Long To Cook Turkey Breast In The Slow Cooker?
If it’s bone-in, cooking turkey breast in a slow cooker takes 6-7 hours on Low or 3.5-4.5 hours on High. For boneless turkey breast, cook for 5-6 hours on Low or 3-3.5 hours on High. After this, you’ll place it under the broiler to brown.
I highly recommend using a probe thermometer (mine beeps when the right temperature is reached), because you want to stop slow cooking when the turkey breast reaches 155-160 degrees F. This will keep it juicy! The temperature will rise another 10 degrees when you broil and let the turkey rest. If you don’t have a probe, a regular meat thermometer will work.
My Recipe Tips
- Cut your onion pieces large. I am for 1.5-inch squares. Large pieces will lift the turkey from the bottom of the slow cooker, so it cooks more evenly.
- Adjust the salt based on turkey weight. The other ingredients are pretty flexible regardless of weight, but salt is an important one to get right! I recommend 3/4 teaspoon of salt per pound of bone-in turkey breast or 1 teaspoon per pound of boneless turkey breast.
- 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.
- Get some butter underneath the skin. I used to only rub the butter over the skin (like my picture above), but now recommend placing half underneath the skin. 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.
- Do you have to broil it? No, but I highly recommend it to give your Crock Pot turkey breast that crispy skin. If you’ll be skipping that step, make sure it reaches 165 degrees F in the slow cooker.
- How to carve the turkey breast? Simply cut along both sides of the breastbone, then slice each half. And don’t forget to grab those extra little bits of meat for snacking!
- How much turkey breast per person? This depends on the appetite of your guests, but a good rule of thumb is 1/2 pound of meat per person. Bone-in turkey breast is about 1/4 bones, so you’ll need 3/4 pound per person (or slightly more) if using bone-in.
- Want to make a gravy? You’ll have plenty of flavorful turkey drippings underneath the onions. You can pour them into a small saucepan with a tablespoon of cornstarch (or a cornstarch substitute, though amounts needed can vary) and simmer to make gravy. You can also use my low carb gravy recipe.
Storage & Meal Prep
- Store: Keep leftovers in an airtight container in the fridge for up to 3-5 days. They’re perfect for sandwiches, turkey salad, or tossing into my turkey casserole or turkey soup!
- Meal prep: You can prep the herb butter, rub the turkey, and chop the onion ahead of time. Just toss everything in the Crock Pot when you’re ready.
- Reheat: You can reheat turkey breast in the slow cooker on Low, or in the oven at 300 degrees F. Just add a little broth and cover to keep it juicy!
- Freeze: Place the Crock Pot turkey breast in a zip lock bag, and freeze for up to 3 months. I recommend freezing slices rather than whole, because they’ll reheat more quickly and not dry out as easily.
Serving Ideas
My Crock Pot turkey breast is the perfect match for holiday side dishes, as well as everyday fall and winter favorites. Here are my favorite options, both for holidays and any time of year:
- Sauces – I have instructions above for a gravy, but my fave is healthy cranberry sauce.
- 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 highly recommend my new green bean casserole for Thanksgiving. For something different, try whole roasted cauliflower, fried brussels sprouts, or roasted root vegetables.
- 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!
- Appetizers – No small gathering is complete without a cheese ball or festive Thanksgiving charcuterie board.
- 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. Try my other recipes for turkey breast or even turkey legs:
Crock Pot Turkey Breast (Juicy + Fast Prep)
Cooking turkey breast in a slow cooker makes a no-fuss holiday meal! My easy Crock Pot turkey breast is juicy & flavorful, with crispy skin.
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Instructions
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.
LAST STEP: Leave a rating to help other readers, or tag me @wholesomeyum on Instagram. I’d love to hear from you!
Maya’s Recipe Notes
Serving size: ~6-8 oz cooked turkey, or 1/10 of entire recipe
- Turkey breast sizes: The amounts above are based on a 7-pound bone-in turkey breast, which is equivalent to about a 5-pound boneless turkey breast. If yours is smaller, you can scale the entire recipe down by adjusting the number of servings on the recipe card. But, I find it’s fine to use the same ingredient amounts even for smaller turkey breasts. The only exception is the salt — use about 3/4 teaspoon per pound of bone-in turkey breast or 1 teaspoon per pound of boneless turkey breast.
- Note on onions and 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.
- Tips: Check out my recipe tips above! I’ve got several tips on getting even cooking for juicy results, how to best spread the butter, info on carving, and even gravy instructions.
- Storage: Keep leftovers in the fridge for up to 3-5 days.
- Reheating: Warm in the slow cooker on Low, or in the oven at 300 degrees F, with a little broth to stay juicy.
- Freezing: Up to 3 months in the freezer.
📖 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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© Copyright Maya Krampf for Wholesome Yum. Please DO NOT SCREENSHOT OR COPY/PASTE recipes to social media or websites. We’d LOVE for you to share a link with photo instead.
Crock Pot Turkey Breast
Gratitude Moment
I don’t have any pictures from serving this Crock Pot turkey breast, but for a Thanksgiving dish, it seemed only fitting to take a minute and remember something I’m grateful for. And oftentimes, it’s the little things, right?
This past weekend, I woke up to my kids making me coffee on a handmade coaster and a sweet little note from them. All the feels. Here’s your reminder to look for those little things to be grateful for. Let me know what they are in the comments below!
219 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.
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).
Mary
0This is easy and comes out perfect!
Julianne
0I plan to make this recipe for Thanksgiving this year. Any feedback on stuffing the breast? I looked through some comments but didn’t see any. I can always make it in the oven, but tastes much better when cooked in the bird. Thanks for all your great recipes!
Maya | Wholesome Yum
0Hi Julianne, Sorry, I haven’t tried stuffing this one so am hesitant to give specific recommendations, but I’m sure you can! Please let me know how it goes if you try it.
Marie Ellsworth
0I am so grateful I found your site and your recipes. My absolute favorite is your Pork Tenderloin (oven baked), I make it weekly and it usually nets me two-three dinners. My other gratitude recipe is the Cauliflower Mashed Pototoes. Can’t say enough how much this is a game-changer!! I have other faves but I’ll save that for another time! I’ve gotten down to my goal weight thanks to you- feel so much better!!
Sharon
0This recipe was absolutely delicious. Turkey was moist and so flavorful. I used a fresh 6lb turkey breast. We will definitely be making this again.
Wholesome Yum D
0I’m so happy to hear that, Sharon! I’m thrilled it turned out so flavorful and moist for you. Hope it becomes a regular on your table!
Maya | Wholesome Yum
0Awww, I’m so happy you like my recipes, Marie! Thank you. Congratulations on reaching your goal!
Shenell Baillio
0Can I use a crockpot liner? It’s nice to not have the hard to do dishes looking at you after a wonderful dinner!
Maya | Wholesome Yum
0Hi Shenell, Yes, feel free to use a liner if you like!
Michael
0Will this work for a 3 lb boneless Butterball turkey breast roast?
As there’s only one person going to be eating.
Thank you
Maya | Wholesome Yum
0Hi Michael, Yes, it would work with a smaller turkey breast. I would check on it an hour earlier, it might be done sooner.
Shelly
0This was fantastic. I added extra paprika on the top of the breast because we love the smoked paprika taste. I def recommend the last step of broiling for that crispy skin.
Maya | Wholesome Yum
0I’m so glad you liked it, Shelly! Enjoy!
k-harrow46
0I made the mistake of getting the wrong turkey breast but used it anyway. It turned out pretty darn great. I did it as information for Thanksgiving. We will be using it. And what a time saver!!!
Maya | Wholesome Yum
0I’m glad it worked out well anyway! Hope you have a wonderful Thanksgiving.
Mary
0I liked the receipt because it allowed for partial on crockpot high. I was instructed to start everything on high and then lowing the temp assures meat has a good start. Then I turn to low.
Maya | Wholesome Yum
0Hi Mary, I’m glad the recipe turned out well for you. My recipe doesn’t require starting on high and switching to low, though. I just give both options.
Chris
0Definitely using this recipe this year! Just 2 of us, “dry” white meat not my preference but I know this will stay juicy
Joan
05 stars!!
Jacqueline Smith
0I love this recipe
Annette Maha
0THE BEST! Omg so good. I used dried herbs. Added celery sticks & a couple of carrots with the onions. Made the best gravy too. Can’t wait for leftovers!
Lise
0I made this turkey for our Christmas dinner and it turned out so moist and tasty. Everyone loved it. Thanks for your excellent recipes – I haven’t found a bad one yet!
Ronald
0I read a recipe for slow cooker turkey breast. It says cook on high for 2 hours and then reduce to low for 1 to 2 hours. I have a 7 lb turkey breast. Is that a good way to cook it?
Maya | Wholesome Yum
0Hi Ronald, I can’t comment on other Crock Pot turkey breast recipes, but mine does not require you to switch between high and low. You can choose either high or low and follow the times I have above, then broil at the end.
Heather V
0Most people in my family don’t care for the skin, so I assume it’s okay to then skip the broiler part of the process since you’re cooking in the crockpot until it reaches 160°. Does the broiler serve any other purpose?
Maya | Wholesome Yum
0Hi Heather, Yes, you can skip the broiling part if your turkey breast is skinless or you won’t eat the skin anyway. And yes, I recommend aiming for 160-165 degrees F in the slow cooker, as the internal temperature will rise about 5 degrees while resting.
Bonnie
0Will it make any difference if I cook the Turkey breast on high??
Maya | Wholesome Yum
0Hi Bonnie, Slow cooker turkey breast does turn out more tender if you cook on low, but yes, you can cook it on high. I have both options on the recipe card above.
Diana
0Thank you so much for this recipe, I will be using it tomorrow! Thanks also for the keto turkey gravy recipe using xanthin gum as a sub. I will be testing that one too! I am looking forward to exploring your recipes & have downloaded the app!
Nelly
0The best!!!
Alison
0This will be my go-to method of Thanksgiving Turkey. It was absolutely perfect seasoning and moisture. I placed onion, Celery ,carrots, garlic, herbs and a lemon half under the turkey. Definitely doesn’t require that much broth as the turkey creates liquid as it cooks.
Highly recommend this method. It allowed oven space for my side dishes.
Tamara Dever
0We made this using a Costco pre-cooked turkey breast for Thanksgiving and it was a big hit! I set it on carrots (which did not get fully cooked) and had it on low for about 4 hours. I added broth for about the last hour to keep it from drying out. This will now be our go-to recipe!
Tracy
0I’m very excited to try this recipe. My SIL makes her turkey breast in the slow cooker every year and it is so delicious. I bought two breasts this year, one for TG and one for Christmas. I will use this recipe for Christmas. I have the Instant Pot Dutch Oven which makes it easy to transfer to the oven……Excited to try this…..Happy Holidays
Kathy V.
0This was the most flavorful and moist turkey breast! Never considered using a crockpot. Freed up my oven for sides and less clean up. Everyone loved it! Will always use my crockpot from now on. Also, have to say your seasoning combination was fantastic! Followed directions exactly and turned out just perfect! Thank you so much!
Kay
0Hi, I have two mini turkey breasts that I want to cook together in the crock pot. Will this recipe work if I do that, or will they cook unevenly in the crock pot together?
Maya | Wholesome Yum
0Hi Kay, Yes, you can do that. I would check on them sooner if they are very small.
Nelly
0My turkey breast is 4 pound, would that be less cooking time? Thanks in advance!
Maya | Wholesome Yum
0Hi Nelly, The time will be on the lower end of the range I have listed above. I recommend using a probe thermometer to make it perfectly.
Dianne
0Can I stuff the breast and still cook in slow cooker?
Nikki
0Can you use carrots under the turkey instead of onions?
Maya | Wholesome Yum
0Hi Nikki, Yes, you can! I’ve updated the post to include options for carrots, onions, or even potatoes.
Maya | Wholesome Yum
0Hi Dianne, You probably can, but I haven’t tried that. Let me know how it goes if you do!
Mary Eagleson
0How much time should I cook breast for if it’s 10 lbs?
Maya | Wholesome Yum
0Hi Mary, A turkey breast that large will need extra time. Just make sure it reaches an internal temperature of at least 155 degrees F before broiling.
Candace
0How do you adjust for boneless breast?
Maya | Wholesome Yum
0Hi Candace, I have instructions for both bone-in and boneless Crock Pot turkey breast in the post above.
Rae
0Could you use a whole turkey for this recipe?
Maya | Wholesome Yum
0Hi Rae, You could if you get a turkey small enough to fit in your Crock Pot, but most whole turkeys are too large to fit. A whole turkey would take longer, so I recommend using a probe thermometer to make sure it reaches at least 155-160 degrees F before broiling.
Shay
0Do you use a fresh bone in/boneless turkey breast or is a (previously frozen) defrosted turkey breast ok?
Maya | Wholesome Yum
0Hi Shay, I used fresh, but a thawed frozen one works fine.
Janet Smith
0Hi, another post suggested covering the crockpot with heavy-duty foil paper if the lid will not fit. I may need to do this.
Kitty & Reds
0First time I tried cooking a turkey breast in a crock pot and it turned out beautifully!
Jocelyne (Lynne) Blackley
0Can you give me an idea of how many people this will feed?
Maya | Wholesome Yum
0Hi Jocelyne, It depends on the size of your turkey breast. A 7-pound one line mine feeds about 10 people. I’ve updated the post to include info on how much turkey breast to account for per person depending on if you get boneless or bone-in. Hope this helps!
Vickie
0This was so good, really moist! I don’t really care for Turkey but I thought this was delicious. I didn’t have the onions to put on the bottom, but it still came out great. And the spices made my house smell good all day.
Robin
0This is my go to Recipe- I love it! And so does my family!
Tamar
0This is the best turkey I have ever tasted! It was so juicy and flavorful, and I received so many compliments from my guests! I used a 3.88 lb boneless organic turkey breast. I checked the temp at three hours, and it cooked about 3 1/2 hours total to get to 160. I let it rest in the crock pot, and transferred to the broiler for 5 or so mins. Garnished w/fresh herbs and edible flowers. I will definitely make this again!
Donna Randall
0Did you put it on high or low for the 3 1/2 hours. My turkey breast I am going to make New Years eve but my TB is only 3 pounds. Because it is smaller what should I put it on for the 3 1/2 hours low or high
Maya | Wholesome Yum
0Hi Donna, The times are close to the same for most turkey breast sizes, but if it’s very small like 3 pounds, I recommend checking on it an hour sooner than the times I have listed. Use a meat thermometer for best results.