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.
Hi Nagi, what cooking time would you recommend if I was to cook this on the stove in a Le Creuset dutch oven instead? I’m cooking a 2- 2.5 kg boneless skin on turkey breast for Christmas and want to make sure it is delicious!
Thanks
Hi Nagi, what size / litre capacity is your slow cooker that fit the 2kg used here? I am trying to scale up for 10 people for christmas but a 4kg doesn’t fit in my slow cooker. Thanks in advance!
We have tried other recipes for slow cooker turkey breast but this is by far the best ever. Tender, juicy, flavorful and the gravy is beyond good. Please keep the fantastic recipes coming.
Can you make this with turkey crown that is what we use in England many thanks Gillian
Hi Gillian – the corn is the breast and will work fine here! N x
Hi Nagi. Thanks so much for this recipe. I’m always nervous about trying turkey but this has inspired me. I don’t own a slow cooker as I normally just slow cook in my oven. What temperature do you think would work in the oven?
Hi Nagi,
I love the look of this!! I love using my slow cooker when I can. I’ve ordered my turkey for Xmas. It comes boneless with pork onion and sage stuffing already inside, would this effect cooking it in the slowcooker at all? Thanks!!
Hi Sophie, yes the cook time will be different depending on size too. N x
this recipe is FANTASTIC! this was my first thanksgiving cooking for my family and i was scared of roasting a whole turkey, this recipe for just turkey break was perfect! turkey was juicy, it let out 2 cups of juices for AMAZING gravy. i also had stuffing in my turkey (from a box) and it was soooo good! 10/10, definitely using for all future thanksgivings!
Can I slice this really thin once done to make turkey sliders? It will not be eaten right away and will need to put in frig til ready to eat.
Hi Tiona, yes you can slice this fairly thin – it’s super juicy so may not hold together as slices like deli sliced meat though. N x
1st time to your site and used your site on Thanksgiving. My family loved it. What a great recipe, thanks for sharing.
Hi Nagi, I’ve made this twice and both times it turned out amazingly tender and moist – even when left longer than it should ☺️
Do you think this would work with the steggles family roast breast in the box that’s been stuffed?
I loved this method of cooking a turkey breast. I’ve had a turkey breast in my deep freezer for a while because I wasn’t sure how to bake it so it wouldn’t come out dry, but your method worked perfectly! The most tender and juicy turkey breast I have ever eaten! My only complaint is that with both the garlic under the breast and 1 1/2 teaspoons of garlic powder rubbed on the breast, it was WAY to garlicky for me! And I love garlic, but I don’t use garlic when I cook turkey in any other dish and never on whole turkeys. Next time I’m going to try the Garlic Herb Butter slow cooker Turkey breast, and will probably cut down the garlic in that recipe too. But I’ve recommended your recipe and site to many people because I was so impressed at juice and tender my turkey was. I will be trying many more of your recipes.
Amazing recipe!!! This was my first turkey and it came out perfect! I added orange juice, honey and lemon zest to the brine and it was just so yummy! Thank you!
Sounds like you nailed it Sharon!! N x
Does the amount of seasoning changes if I have 6-7 lbs turkey breast? Does anyone know?
Hi Arleen, yes – you can click on the servings and adjust using the sliding scale, all the ingredients will adjust for you :0 N x
I was going to make this tomorrow and just realised the turkey we bought is smoked (so pre-cooked and smoked, ugh) – just wanted to check that this recipe is made with a fresh turkey breast, is that correct? Any suggestions on how to rectify because we are worried just cooking in the oven it is going to come out really dry 🙁
I normally don’t cook just the turkey breast because it never seems to taste as good as when you make a whole turkey – but when there is just two of you making an entire bird is somewhat of an overkill. I decided to try this recipe to see if it really is different — it is! The breast was incredibly moist and tasty and the gravy {which I normally don’t even attempt on just a breast} was awesome. This recipe is definitely a keeper!!!
Due to COVID, this was my first Thanksgiving away from home (and any experienced chefs). None of my housemates had ever cooked turkey before, but I volunteered to try this out to give us a taste of home. I can’t emphasize how delicious this was- tender, flavourful, and overwhelmingly delicious. I added some rosemary and thyme to the rub and skipped the browning to save electricity, but this turkey was exceptional. Easy, quick, and low-stress. Thank you for helping this Thanksgiving so incredible. This recipe was a real taste of family and tradition with none of the worries that come with roasting
We made this for Thanksgiving yesterday – the taste was great and it was very juicy. The gravy was excellent, too. We followed the recipe exactly as it was written and we will definitely make this again. This was the most stress-free Thanksgiving main we’ve ever made. Thank you for the great recipe!
Wahoo, that’s awesome Katie!! N x
Hi, I tried this for our Thanksgiving dinner yesterday and it was wonderful! I was nervous as I’ve never cooked a turkey before. For anyone else possibly in a similar situation, I didn’t estimate quite right and bought a turkey breast of 12lb, a bit too big for my slow cooker. In lieu of the lid, I wrapped the top with foil and sealed it well on all sides – it worked perfectly. The turkey cooked ~10 hours on low. So tender!
Thank you, Nagi!
I’m so glad it worked out for you Marie, that’s awesome!! N x
As it will be around 40 degrees when I cook this tomorrow, I don’t want to use the oven grill to brown it. Do you have advice on browning it in a hooded bbq (Weber family Q)? Thank you
Hi Lisa, I imagine you’ll get the same effect as an oven by using a webber with the hood down – I’d just take it up to a high heat and brown the turkey as per the recipe 🙂
Thank you so, so much, Nagi. Turkey was delicious, gravy was velvety and divine, and with the Best-ever Stuffing, the Garlic and Cheese Crack Bread, the Pomegranate Salad (first time I’ve enjoyed kale), the Roast Pumpkin with lemon-yoghurt dressing and our own potato salad, it was a dazzling Thanksgiving feast that had guests raving, with nothing left on their plates. What a joy!
That is the most amazing Turkey Breast recipe! Moist and full of wonderful flavor. Thank you!
You’re so welcome Deb, I hope you had a great Thanksgiving! N x