Crock Pot Turkey Breast

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• Bone-in vs. boneless: I originally made this Crock Pot turkey breast recipe with a bone-in turkey breast, but have since tested boneless as well.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.

1. Make the garlic herb butter. In a small bowl, mash together the butter, minced garlic, rosemary, thyme, parsley, sea salt, black pepper, and paprika.
2. 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.

3. 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.
4. 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!)
5. 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).
6. 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:

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.

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:

Baked Turkey Wings

Turkey Roulade

Baked Turkey Legs

Instant Pot Turkey Breast