This Slow Cooker Turkey Breast is without a doubt, this is the easiest, safest and tastiest way to cook turkey breast without brining. It’s moist and juicy, takes 3 minutes to prepare, then just leave it to cook in your slow cooker (crock pot). Then use the juices to make a killer gravy!
Even if you’re a first timer, you can have confidence in this turkey breast recipe. It’s a 5 star reader favourite with over a thousand glowing reviews!
Slow cooker turkey breast
Turkey breast is notoriously lean so the only way to guarantee it comes out juicy if you roast it in the oven is to brine it. If you don’t brine it, then even if you use a meat thermometer, it is extremely difficult to roast the turkey breast perfectly.
I created this Slow Cooker Turkey Breast after trying a handful of recipes for turkey breast and being disappointed by the bland looking skin, dry meat and mediocre gravy. So I tossed out everything I’d read and decided to come up with my own version using a slow cooker. This is by far the juiciest turkey breast I’ve ever had – without brining. And my friends agreed!
It’s almost magical how a recipe this simple can yield such extraordinary results. Moist turkey with incredible flavour and a gravy that’s off the charts!
How long to cook turkey breast in the slow cooker
A 2 kg / 4 l2b turkey breast will take 5 to 6 hours on LOW in a slow cooker. Check the internal temperature at 5 hours. See recipe notes for cook times for other sizes.
How to make slow cooker turkey breast
I promised you easy – and easy it is! Here’s how it goes down:
Slather turkey with a simple magical rub;
Place in a slow cooker on a bed of onion and garlic (these flavour the juices that comes out of the turkey and forms the basis for the gravy + keeps turkey elevated out of liquid while slow cooking);
Slow cook for 5 to 6 hours;
Briefly broil/grill or bake to crisp the skin; then
Use slow cooker juices to make a killer gravy. It’s incredible because it’s essentially made with the best homemade stock – the turkey juices!
PS That’s a multi function cooker you see. I use the slow cooker function for this recipe.
⚖️ Automatic recipe scaler ⚖️
Click or tap on Servings on the recipe. Then slide until the turkey reaches the weight of your turkey. It will change all the ingredient quantities for you! Then refer to the recipe notes for the right cook time for your turkey.
Slow cooker turkey breast tips!
Type of turkey breast – bone in or boneless turkey breast is fine. Skin on is recommended because the fat under the skin melts while the turkey is cooking and it bastes the turkey (helps with flavour and moisture). Also skin is required to get that lovely browned seasoned crust you see in the photos.
Single or double breast? Either is fine. These photos show a single turkey breast. See here for what a double turkey breast looks like (on the bone, also called a turkey buffe or turkey crown)
What size? Turkey breast differ drastically in size – they can range from 1.5/3lb to over 5kg/10lb! The beauty of this recipe is that it will work for any turkey breast size – as long as it fits in your slow cooker! Note the different cook times in the recipe.
A great rub goes a long way with turkey breast! It not only adds flavour, it seasons the broth and it gives the turkey breast great colour!
How long to cook turkey breast in the slow cooker – A 2 kg / 4 lb turkey breast will take about 5 to 6 hours on LOW in a slow cooker. See recipe notes for cook times for other sizes.
How to tell when turkey breast is done – When the internal temperature is 165F / 75C. That’s optimum perfectly-cooked juiciness, allowing for a slight temperature increase while the turkey rests.
Elevate the turkey breast with a halved garlic and onion to ensure even cooking because otherwise the breast will be half submerged and poaching in liquid (you will be amazed how much liquid the breast leeches while cooking)
Crisp the skin under the broiler. The extra flavour you get is worth it – and it only takes a few minutes
Use slow cooker juices for GRAVY – the turkey juices are loaded with flavour and are the best broth ever to make an absolute killer gravy!
Slow Cooking is FORGIVING! Because of the low temperature, there’s far less risk of drying out the turkey from overcooking. So even if the turkey is in the slow cooker for 1 or 2 hours longer than necessary, it will still be lovely. Plus – speaking really frankly – that gravy can save anything. ANYTHING!
Prefer ROASTED turkey breast? Use this Garlic Herb Butter Roasted Turkey Breast.
What to serve with turkey
Turkey breast is more often than not a centrepiece for holiday feasting in many households around the world. So with this in mind, here are some side dish suggestions for Thanksgiving and Christmas menus!
And you might also find these helpful: Thanksgiving recipe index and Easy Thanksgiving Menu suggestions
Traditional Thanksgiving sides for turkey
Christmas side suggestions
A safe recipe – even for first timers
I know it can be nerve racking, trying a new recipe – especially you’re new to cooking, and it’s a centrepiece for Thanksgiving or Christmas!
But you can have Confidence in this Slow Cooker Turkey Breast recipe. It’s been viewed over 8 million times since I first published, there’s over a thousand fantastic reviews, it’s a simple recipe and there’s a recipe video below to guide you through it step by step.
Slow cookers are an extremely forgiving way to cook lean proteins because they use such a low heat so there’s a much bigger window in which the turkey is perfectly cooked (as in, 2 hours or so) compared to the oven (less than 20 minutes from perfect to overcooked-dry).
And in all honesty – worst case? Your turkey goes a bit over and it’s not quite as juicy as you hoped. Of course, I’m doing everything in my power to help avoid this – including sending over virtual positive vibes.😂
But if it does – don’t fret! That Turkey Gravy is so insanely good, it will totally make up for it! – Nagi x
Watch how to make it
SLOW COOKER: Many people have said that my slow cooker looks like a pressure cooker. They are actually correct, it is a slow cooker and pressure cooker in one (but no, it is not an Instant Pot). It is called a Breville Fast-Slow Cooker (it’s an Australian product). I use the slow cooker function for this recipe.
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Juicy Slow Cooker Turkey Breast
Ingredients
- 2 kg / 4 lb turkey breast, skin on, bone in or boneless (if using frozen, thaw it) (Note 1)
- 1 head of garlic, cut in half horizontally
- 1 onion (brown, yellow or white), unpeeled, cut in half
- 5 sprigs of thyme (or 2 tsp dried thyme leaves)
Rub
- 1 1/2 tsp garlic powder
- 1 1/2 tsp onion powder
- 1 tsp paprika
- 2 tsp salt
- 5 grinds of black pepper
- 1 1/2 – 2 tbsp olive oil
Gravy
- Chicken stock/broth (or water), for topping up liquid (see Gravy step 1)
- 4 tbsp / 50g butter
- 1/4 cup / 35g flour
- Salt and pepper
Instructions
- Place Rub ingredients in a bowl and mix to combine, it should be a wet paste.
- Pat the turkey dry all over with paper towels. Slather with the Rub, using most for the side and top.
- Place the garlic, onion and thyme face down in the slow cooker. Place the turkey breast on top so it is elevated.
- Slow Cook on LOW for 6 hours (do not use high) or until internal temperature reads 165F/75C when thermometer is inserted into the middle. Check internal temperature at 5 hours if you can. (To roast, follow this recipe).
- Remove turkey from the slow cooker (do not leave in slow cooker on Warm setting) and let it rest for 20 minutes before crisping the skin.
Crisp the Skin
- Preheat gril/broiler to high.
- Place an oven shelf 30cm / 1 foot from the heat source.
- Remove turkey breast from the slow cooker into a heatproof serving dish.
- Place on the oven shelf and broil for 3 to 5 minutes until the skin is crispy. Keep an eye on it – it browns very quickly!
- Serve immediately with gravy on the side.
Gravy
- Strain the liquid into a measuring jug, squishing the garlic etc to extract all the flavour. If you are short of 2 cups, top up with chicken broth (I usually get 2 cups of liquid from a 4 lb / 2 kg turkey breast).
- Melt butter in a saucepan over medium heat. Add flour and mix to combine. Pour about 1/2 cup of liquid into the flour mixture and mix until it forms a paste. Slowly add remaining liquid, stirring as your go. Use a whisk if required to make the gravy smooth. Simmer until thickened – take it off before it is as thick as you want because it will continue to thicken.
- Season to taste with salt and pepper. Serve with turkey.
Recipe Notes:
- 1 kg / 2 lb: 4 – 5 hours on low
- 2 – 3 kg / 4 – 6 lb: 5 – 6 hours on low
- 4 kg / 8 lb: 6 – 7 hours on low (see 8 June ’17 report from reader Tony)
- 5 kg / 10 lb: 8 – 9 hours on low
Nutrition Information:
Originally published November 2016. Updated for some housekeeping November 2019 – no change to recipe.
Life of Dozer
This is what a turkey coma looks like.
ABSOLUTELY LOVE THIS WEBSITE OF YOURS!! I can’t tell you how many recipes I’ve tried from here and they never ever disappoint. Thank you for that Nagi. I truly appreciate the time you, your staff and Dozer put into each post. Very excited about your cookbook 😊
Now onto this turkey breast…..oh my goodness was it delicious!! I made it last Monday and am defrosting a turkey as I write this to make another one this weekend. Followed your recipe except I did not have any heads of garlic on hand, I just used an extra onion and it worked out perfectly!! Still had plenty of garlic flavor thanks to the garlic powder. I will admit I was a little nervous not adding liquid, because of course that is important when cooking with a crock pit. But then I reminded myself, this is Nagi’s recipe and you have never led me astray. I was very surprised how much liquid our small turkey breast ended up putting out. And boy it was tasty! Thank you again for such an easy and deeply flavorful turkey recipe. I hope you and your staff and of course Dozer are all doing well. ❤❤❤
I am so happy that you enjoyed the turkey Jessica! N x
I’d like to try this recipe this year but I have a question. It says to leave the onion “unpeeled”. Really? What happens to the skin and the little root part? Thanks in advance!
Hi Cathy – you can cut the dirty bit off the root. In this case, the peel adds colour and flavour to the juices which we then use for the gravy. You don’t end up eating it! N x
Thank you for ur great work, you help me feeding my family since 3 years, almost on a dayly basis . i’ve got a queston concerning your slow cookers. since u mentiond the brand and model in the recepe above, would you let us know which other slow cookers you use? i saw at least two or three different models in your videos.
Greetings from Belgium!
I made this yesterday and it was delicious!!! The rub for the turkey was insanely good.
I also never comment on websites- but we made this turkey in the crockpot and it was so tender and delicious. It will be our way of making turkey breast forever!
BEST slow cooker recipe ever! Followed the recipe exactly, surprisingly very easy and the breasts were tender and juicy, gravy was yum! Thanks Nagi!
Thanks! N x
If my oven doesn’t have a broil setting (horrible I know) can I set it to bake maybe?
I made this for our ladies night at church a couple of years ago. Not only was it delicious, it was memorable. I still get asked for this recipe!
Can I use Instant Pot as slow cooker on a normal setting…not hi?
checking recipe I found measurements difficult because metric…
Otherwise looks to be a nice easy way to cook turkey
I am trying this today. I have not used my slow cooker in so long, I could not find it. So I’m using the slow cooker mode on Normal, not More and not Less. Despite defrost ing in the refrigerator for 3.5 days, my 5.5 lb breast is still pretty frozen. Hope this works out.
Following because I’m curious too – I have an Instant Pot but no crockpot.
Hi Nagi, this looks great!! I want to make it but I don’t have a slowcooker, how can you make this without one? Kind regards Fleur
My first time EVER commenting on a website. Why? because i am just enamored with this website, the recipes are yummy, fun to make, with sophisticated tastes. My heart sings. Appreciate all your efforts ~ thanks for sharing 🙂
This is an excellent recipe. I raise my own turkeys so something different is appreciated. Thankyou Nagi!
Looks like times based on size are fir bone in. Wouldn’t they vary for boneless? Thx!
Hi! I have made this a few times and it is always wonderful. Threw it in the crockpot before work on low – but then noticed it said not to leave on Warm. Will it be ok if it is on Warm? I set it for 7 hours but I won’t be home for about 10 hours after I started it. (Commute, kiddo pick up, etc.) Thank you!
Can you do this from frozen? I realized it will probably increase the cook time…just curious. Thank you
Regarding the ⚖️ Automatic recipe scaler ⚖️ Click or tap on Servings on the recipe. Then slide until the turkey reaches the weight of your turkey. It will change all the ingredient quantities for you! Then refer to the recipe notes for the right cook time for your turkey.
Where the heck is the serving link with slider?? I can’t find it posted on this page anywhere?? It would be great if in this box / link you could click on the link / word servings and it took you right there 🙂 So much info on this page so how am I missing this portion?? Help please! LOL
Hi Sam, click on the number of servings and the slider will pop up for you. This is a built in function on the website – it won’t automatically adjust cook time so I have listed this in the recipe notes. N x
I have (2) turkey breasts, each weighing just under 2 lbs (couldn’t find one weighing 4 pounds). When I cook them in the slow cooker, is the cook time still 5-6 hours?
Hi Betty, no, the cook time will be shorter – you can see the cook time listed in the recipe notes for a 2lb breast. N x
This looks amazing, will have to try this soon.
Making this for the third time since I found this recipe, yum.
Tried many of your other recipes and they never disappoint. Give Dozer a hug from me.
I made this for Easter. My mom kept asking, “is this really turkey”? because it tasted sooo good, and we are not turkey lovers. Nagi, you are brilliant. We love everything you create, and I don’t really use anyone else’s recipes anymore (big foodies here…we even started our own organic farm so we can make and share the best food possible)!