Slow-Cooker Turkey Breast Recipe for Juicy, Tender Meat

Crockpot Turkey Breast produces moist, flavorful, fall-off-the-bone meat with minimal effort and easy cleanup.

Serve this turkey breast with classic sides such as Creamed Corn, Sweet Potato Salad, or Mashed Potatoes for a complete holiday meal.

Slow Cooker Turkey Breast Recipe

This slow cooker turkey breast is perfect for Thanksgiving but versatile enough for sandwiches, salads, or meal prep throughout the year.

It works best for smaller turkey breasts and is ideal for intimate gatherings or as part of a multi-meat spread when you want to free up oven space for other dishes.

Crockpot Turkey Breast Ingredients

• Turkey Breast: Use a bone-in, skin-on breast for the best flavor and moisture. Ensure it is fully thawed.
• Celery: Adds a savory base flavor; choose fresh, crisp stalks.
• Yellow Onions: Halved, unpeeled onions add sweetness and depth.
• Carrots: Large carrots add sweetness; baby carrots are a convenient alternative.
• Garlic: Use halved heads of garlic (no need to peel) to add aromatic depth.
• Butter: Unsalted butter keeps the meat moist and adds richness.
• Dried Minced Garlic, Salt & Pepper: These form the core seasoning.
• Paprika: Smoked paprika adds a subtle smoky note if desired.
• Italian Seasoning, Dried Parsley, Thyme, Sage: Classic poultry herbs that complement turkey.
• Olive Oil: Helps the seasonings adhere and distribute evenly.

How To Thaw Turkey

• Refrigerator Thawing: Allow about 24 hours for every 4–5 pounds in the fridge. Do not thaw at room temperature or in the Crock-Pot.
• Cold Water Thawing: Keep the turkey in its original wrapping, place it in a sealed plastic bag, and submerge breast-side down in cold water, changing the water every 30 minutes.
• Immediate Cooking: Cook the turkey as soon as it is fully thawed.

How To Make Crockpot Turkey Breast

1. Thaw: Ensure the bone-in, skin-on turkey breast is completely thawed and pat it dry with paper towels.
2. Layer Vegetables: Place celery, halved unpeeled onions, halved unpeeled garlic, and carrots in an even layer on the bottom of a 6-quart crockpot.
3. Season: Mix the dried seasonings with olive oil. Carefully loosen the skin and rub the mixture all over the breast, including under the skin.
4. Stuff: Place an additional halved onion and the butter inside the turkey cavity for flavor and moisture.
5. Cook: Set the turkey breast on top of the vegetables, skin side up. Cover and cook on low for 5–7 hours, or until the internal temperature reaches 160°F. No added liquid is necessary; the turkey will release juices.
6. Optional Crisp: To crisp the skin, transfer the turkey to a baking pan, drizzle with a tablespoon of oil, spray with cooking spray, and broil 4–8 minutes while watching closely.
7. Carve: Remove the bone, slice the meat thinly against the grain, and serve. Reserve juices for gravy if desired.

Tips For Success

• Fit Check: Confirm the turkey breast fits in your crockpot before you begin.
• Bone-In & Skin-On: This delivers the most flavor and juiciness.
• Cook on Low: Slow cooking on low preserves moisture; aim for an internal temperature of 160°F, then let carryover heat bring it to 165°F during resting.
• Resting: Let the turkey rest for about 10 minutes before slicing to retain juices.
• Use the Juices: Strain and reserve the flavorful cooking liquid to make gravy or to drizzle over slices for extra moisture.

Use Leftover Turkey In

• Turkey and cranberry salad or cranberry wraps make quick, bright lunches.
• Substitute turkey into chicken noodle casserole for a comforting dinner.
• Classic turkey sandwiches or sliders are perfect for using up leftovers.

Pin
Print

Crockpot Turkey Breast

By Chelsea Lords

This easy crockpot turkey breast cooks slowly to deliver exceptionally moist, tender meat that’s simple to prepare and requires minimal cleanup.

Prep Time: 30 minutes

Slow Cook Time: 5 hours

Total Time: 5 hours 30 minutes

Servings: 6 servings

Equipment

• 6-quart Crock-Pot
• 9 x 13-inch baking pan (for optional crisping)

Ingredients

• Cooking spray
• 1 (5 to 6 pounds) bone-in, skin-on turkey breast, completely thawed
• 3 to 5 stalks celery
• 2 small yellow onions, halved (do not peel)
• 4 large carrots or 12 baby carrots
• 1 head garlic, halved (do not peel)
• 4 tablespoons unsalted butter
• Fresh thyme for garnish (optional)

Seasonings

• 1 tablespoon dried minced garlic
• 2 teaspoons seasoned salt
• 2 teaspoons paprika (smoked if desired)
• 1/2 teaspoon pepper
• 1 teaspoon Italian seasoning
• 1/2 teaspoon dried parsley
• 1/4 teaspoon dried sage
• 1/4 teaspoon dried thyme
• 2 1/2 tablespoons olive oil

Optional Gravy

• 4 tablespoons unsalted butter
• 1/4 cup flour
• Chicken broth, if needed to reach 2 cups of strained liquid

Instructions

• Ensure the turkey is fully thawed (this can take 1–3 days in the fridge). Remove packaging and gizzards, and pat the turkey dry all over with paper towels.
• Spray a 6-quart crockpot generously with cooking spray.
• Arrange the celery, halved unpeeled onions, halved unpeeled garlic, and carrots in an even layer on the bottom of the crockpot. If they won’t fit in a single layer, omit excess.
• Combine the seasonings and olive oil in a bowl. Loosen the turkey skin with a large spoon and rub the mixture all over, including under the skin.
• Place the remaining halved unpeeled onion and 4 tablespoons of butter inside the turkey cavity.
• Set the turkey breast on top of the vegetables with the skin side up. Cover and cook on low for 5–7 hours, or until the internal temperature reads 160°F. Avoid using high heat to prevent drying.
• Optional Crisp: Transfer the cooked turkey to a baking dish, drizzle with 1 tablespoon oil, spray with cooking spray, and broil about 4–8 minutes until the skin crisps—watch closely.
• Remove the bone and slice the meat thinly against the grain before serving.

Optional Gravy

• Strain the crockpot contents into a bowl, pressing the vegetables to extract juices. Measure 2 cups of strained liquid (add chicken broth if needed). In a saucepan, melt 4 tablespoons butter and whisk in 4 tablespoons flour for 1 minute. Gradually whisk in the strained liquid until thickened. Season to taste and serve warm with the turkey.

Recipe Notes

Note 1: Confirm the turkey will fit in your crockpot. Bone-in, skin-on breasts deliver the best results. If your turkey is brined or pre-seasoned, reduce added salt or seasonings accordingly.

General timing by weight:

• 2–3 lbs: 4–5 hours on low
• 4–6 lbs: 5–6 hours on low
• 7–8 lbs: 6–7 hours on low
• 8–10 lbs: 7–9 hours on low (ensure it fits)

Cook until the internal temperature reaches 160°F; carryover heat will bring it to the safe 165°F. Use an instant-read thermometer and avoid frequent checks to prevent heat loss.

Storage: Refrigerate leftovers in an airtight container for up to 5 days, or freeze in a freezer-safe bag for up to 3 months.

Nutrition

Serving: 1serving | Calories: 729kcal | Carbohydrates: 17.2g | Protein: 101.2g | Fat: 27g

Nutrition information is an approximation and should be used as a guide.

Enjoyed this recipe? Please leave a comment below!