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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
Elaine LeVan
0It’s amazing how close this is to my traditional recipe but I slow cook it in the oven! I have to deal with many allergies as well as needing to do Keto. I will replace the butter with ghee, but I am going to have to replace the pepper, rosemary, and won’t be able to use sage either. Good to know that I can go to 160 degrees and it will continue to cook!
Candace
0Thank you so much for all of these recipes, Maya! Cannot wait to try all of them. You are making me believe I can stick to a keto diet.
Sandra
0This looks great! Perfect for a small gathering
Carolyn
0Can you use dry herbs in the place of fresh herbs?
Maya | Wholesome Yum
0Hi Carolyn, Yes, you can. Measure the amounts in teaspoons instead of tablespoons, as dried herbs are more concentrated.
Carol L
0All of the herbs here are teaspoons. should they be TABLESPOONS?
Maya | Wholesome Yum
0Hi Carol, They are teaspoons. I used 3 different kinds, 2 teaspoons each, and all together they add up to 2 tablespoons. Hope this helps!
Carolyn
0Thank you so much. Thank you for all of your wonderful recipes.
Carolyn
0I cooked this recipe yesterday and it was delicious.
MonaLisa
0Love turkey and can’t wait for tomorrow!
Clara
0What if I cannot broil? Will be taking into hospital for staff potluck.
Maya | Wholesome Yum
0Hi Clara, You could broil it at home, place back in the slow cooker for transport, and keep on the warm setting when you get there. But if that’s not an option either, you can skip that step and may need to slow cook for an extra 30-60 minutes to ensure that the inside is cooked through.
Dawn Kennedy
0How long do you cook two 3lb boneless turkey roast? Cooking at the same time in crock pot
Janet Gomez
0Sounds wonderful…
Maya | Wholesome Yum
0Hi Dawn, I haven’t tested with a turkey breast that small, but I’d estimate about 4 hours on low or 2 hours on high.
vicky czajka
0When do you start defrosting the 7lb turkey breast?
Maya | Wholesome Yum
0Hi Vicky, I would give it 2-3 days to defrost in the fridge.
Andie
0Turkey breast is such an underrated food! This recipe was sooo good! Definitely one I will be adding to our rotation.
Sue Hennessey
0What temperature do you set your crockpot for. It wasn’t mentioned in the recipe.
325 maybe?
Maya | Wholesome Yum
0Hi Sue, My Crock Pot, and every other one I’ve seen, just has a Low or High setting. Usually, the low setting is 164–182 degrees F, and high is 290–300 degrees F. I have cook times above for both low or high depending on what you prefer. It does turn out more juicy if you use the low setting.
Ali L
0So tender and juicy, this is the only way I will make turkey breast from now on!
Kara
0I don’t usually use fresh herbs, but they made a big difference for this recipe. The turkey was so flavorful!
jess
0This is exactly what I have been waiting for! Thank you so much for sharing this amazing recipe.
Laurie M
0This had great flavor but I don’t think it needs to cook for six hours on low. Doing so, dried it out.
SK
0Hi! Your recipe sounds good, but you don’t give people an idea of the size of the slow cooker/crockpot to use. However, one big enough to hold an entire turkey would be way too big and heavy for many people to handle, including myself. My older crockpot is a round 5 qt model and is a bit too heavy for me, so I recently added a 3.5 qt oval one to my small appliance family. I do still use the 5 qt crockpot for bigger stuff tho. For a number of years now, I’ve occasionally cooked whole turkey breasts in it, but they must be under 6 & 1/2 pounds in size to both fit in the crock, and for the lid to be able to close on the bird. Actually, it would probably be even better if the bird were only up to about 6 & 1/4 pounds in weight. A relative who grocery shops for me bought me a whole turkey breast before Thanksgiving Day, but unfortunately, it was just a little too big to fit in my crockpot, so I had to roast it instead. Meat always comes out better in the crockpot tho. At least I do know how to roast things too. I never bother transferring the finished food from the crockpot to the oven, as I don’t mind that it’s not crispy, and don’t want to deal with more dirty dishes and more work. I’ll never be a gourmet cook, but I can bang around the kitchen okay. Everyone should know at least basic cooking methods. Fortunately, it’s not hard, so people who refuse to learn how to cook are just lazy, as there are cookbooks, and online cooking videos to help them learn how. I”m disabled and still manage to putter around in the kitchen.
Maya | Wholesome Yum
0I actually do say what specific Crock Pot I use, it’s this one. This recipe is for a slow cooker turkey breast, not an entire turkey. I recommend using your larger one for a turkey breast, as most turkey breasts won’t fit in the smaller one. I have a note in the post above if you want to skip the broiling step. Hope this helps!
Jenn
0What if the breast isn’t fully thawed? Do you just add time?
Maya | Wholesome Yum
0Hi Jenn, I highly recommend thawing your turkey breast first. The butter won’t stick to frozen turkey, plus the USDA recommends not cooking food in the slow cooker from frozen due to safe temperature concerns.
Stephen Secaur
0We usually use a bag in the slow cooker for ease of cleaning. Should we skip the oven bag to make this recipe properly?
Wholesome Yum D
0Hi Stephen, You could still use the slow cooker bag if you like.
Lillian
0So excited to make this. Don’t know why mine came out dry. Do I need a certain brand of Turkey?
Maya | Wholesome Yum
0Hi Lillian, Sorry this recipe didn’t turn out for you. No certain brand of turkey is required. It sounds like you probably cooked it too long. Did you use a thermometer like I recommended?
Shannon
0How about a turkey breast without bone? Can you follow the same directions?
Maya | Wholesome Yum
0Hi Shannon, Yes, you can make Crock Pot boneless turkey breast. It cooks faster than bone-in. See my recommended times in the post above.
Rachelle Poly
0Question. My husband could not find a raw or frozen turkey breast, only a roasted one with no seasoning. Can the seasoning etc from this recipe be used with a very reduced cooking time?
Maya | Wholesome Yum
0Hi Rachelle, Yes, but you probably won’t be able to get the butter underneath the skin. You could rub the herb butter on top and cook for a short time just to warm up.