Shop
My
Custom
FREE 5-Ingredient Recipe EBook
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.
Remove Ads
Instructions
Tap on the times in the instructions to start a kitchen timer.
-
In a small bowl, mash together the butter, garlic, fresh herbs, salt, pepper, and paprika.
-
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.)
-
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.
-
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.)
-
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).
-
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.
Add Your Notes Your Notes
Try More Of My Recipes
© 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
Michael Bauer
0This may be a noobish question, but I’m relatively new to cooking. Is this recipe based on the turkey breast being thawed first? Thanks.
Wholesome Yum M
0Hi Michael, Yes, it is.
Roxanne
0Great recipe!!! I forgot to take pictures but no turkey for leftovers
Danielle
0This recipe looks simple and tasty! I have a 4 lb turkey breast— how long would you recommend cooking it in the crockpot? TIA!
Wholesome Yum M
0Hi Danielle, That’s a small breast. Is it bone-in or boneless?
Danielle
0Thanks for the quick response.,. It’s bone-in.
Maya | Wholesome Yum
0The time will still be accurate, just on the lower end of the range. I would test with a thermometer to be sure.
Sarah
0Loved this recipe! Delicious and the leftovers were just as juicy the next day. I was worried the broiler would dry it out but it was perfect!
Courtney
0I have a 3 pound boneless turkey breast – do you recommend any modifications? It’s only myself and two children for Thanksgiving this year, so I didn’t get anything larger. Thank you!
Maya | Wholesome Yum
0Hi Courtney, Your turkey breast will cook much quicker since it’s both boneless and small. I recommend checking on it an hour sooner.
Susanne
0Hi. I want to try this for Thanksgiving. I’ve seen other recipes where you put the turkey breast in upside down. Do you recommend this?
Wholesome Yum M
0Hi Susanne, This technique of roasting upside down is most useful when roasting in an oven. If you are cooking your turkey in a crockpot, there is enough moisture in the crock pot to prevent the turkey breast from drying out.
Charles Lowry
0So we are cooking Thanksgiving dinner for the first time so I have what might be a silly question. What I have seen for Turkey breast is attached to the ribs rather than just the breast bone, is that correct or is there somewhere else I should be looking?
Wholesome Yum M
0Hi Charles, Yes, that is what you want. Have a great Thanksgiving.
Cheryl
0Thank you for this recipe. It sounds really easy to prepare. I’m looking forward to trying it
Chris
0Hi, would boneless skinless turkey breast work the same?
thank You
Chris
Maya | Wholesome Yum
0Hi Chris, Yes, the recipe will work the same as written. It will cook through faster than bone-in, so check my cook times above for boneless.
Jessi
0I made this yesterday, and it was so good! My house smelled like Thanksgiving! This was my first time cooking turkey in a crockpot, and I will definitely do it again. I did turn the juices into a gravy by adding some spices, chicken bouillon and cornstarch. Thank you for the recipe!
Jessi
0Can you used the juices in the crockpot to make a gravy? Thanks!
Maya | Wholesome Yum
0Hi Jessi, Yes, absolutely! I have instructions in the post above.
Deborah
0First Turkey in a crockpot and it was great! Flavorful and juicy. The family loved it
jessica
0very tasty and moist!
Ellen Wiles
0I am makling this recipe for Easter,looks so good !! I added celery and carrots and used a cup of broth instead of 1/2 cup. zbut I just read you should discard the onions ? We were planning on eating the vegetables ! What do you think of that ? The veggies are around the sides and underneath the turkey,more on the side though.Will let you know how it comes out. BTW all the tips on this recipe were wonderful.
Maya | Wholesome Yum
0Hi Ellen, You can eat the onions (and other vegetables if you added them) if you like. They just don’t come out super flavorful, but are safe to eat. So glad you liked the tips! Come back and leave a rating to let me know what you think after you try it. 🙂
Margaret
0LOVE IT, made this today, my timing was a bit off since I never made turkey breast this way, but still very good. I could save my oven for stuffing and other items and kept the kitchen from getting too warm. Will make again and look for more clow cooker ideas from you!
Lisa
0That herb butter sounds like it packs a lot of flavor! Making the turkey breast in the slow cooker is genius — free up the oven for other dishes and it also ensures a moist, juicy breast meat! Perfection!
Jessica
0What a simple, no fuss kind of recipe! It’s the perfect solution to staying stress-free on Thanksgiving. Thanks for all the tips here, especially about carving!
Erika
0Making turkey in the slower cooker is a great way to cook! Love the slow cooker!
Genevieve
0This slow cooker turkey breast was super easy and delicious! Great for making turkey day leftovers with!
Michelle
0So flavorful and easy, and turned out gorgeous!
Sophie Goel
0Your turkey looks absolutely divine What a great way to free up your oven for more Thanksgiving yummies!
Laura
0Never thought to cook a turkey in the slow cooker before and it worked a treat! Thanks for the hot tips 🙂
Taylor
0This is a brilliant idea! Simplifies the whole process!
Andrea Metlika
0I really love how easy this is. Using the slow cooker is awesome. It looks delicious.
Jack
0This turkey looks delicious 🙂
Sophie Heath
0Perfect for thanksgiving! Super easy and my entire family loved!
Irina
0Love, love your recipe! This is something simple and delicious than to make a whole turkey for Thanksgiving. I think I am gonna make our holiday turkey, using your way! Thanks for sharing.
Amanda
0Not was this recipe delicious, but all of the instructions and notes were so helpful. Thank you!