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.
You probably don’t need yet another comment on this topic but I just had to say this really was the best turkey I’ve ever made! I had to make some slight adjustments to the onion and garlic because my turkey breast was too large to fit in my crockpot but it turned out perfectly! The gravy was also fantastic. My mother always used water from the mashed potatoes in her gravy. I had about 1.5 cups of liquid in the crockpot so I added .5 cup of potato water instead of the chicken broth. YUM! Can’t wait for the leftovers!!
Absolutely as advertised! So juicy, tender, and flavorful for so little effort! Thank you for another dynamite recipe!
You’re so welcome Shey!! N x
I made this today for Thanksgiving dinner. I thought it turned out really well. I used a breast and a thigh, both bone-in with skin and they turned out tender and sliced nicely. Cooked in a little under 5 hours on low for me. The gravy was delicious and well worth the little extra effort! I’ll be saving this to make again!
I’m so happy you enjoyed it Amy!!! N x
Help! My turkey has been in the crockpot for 1.5 hours so far and there is no liquid forming on the bottom from the turkey. Do I add chicken broth? Does it usually take that long to form liquid?
Hi Tiare, sorry for the delayed reply, how did your turkey turn out in the end?? N x
Amazing! The juices formed after all. Best gravy ever. Thank you!
I usually roast a whole turkey for Thanksgiving and Christmas but after seeing the email with this recipe, I decided to try it out. The gravy is AMAZING!!!!! It didn’t need any additional salt or pepper. I still need to broil the turkey breast but if it will taste half as good as the gravy, then it will be a win win. Your bread rolls are waiting to go to the oven, too.
I did so many of your recipes and I just keep making them. They never disappoint. Thank you, Nagi! ❤️
Happy Thanksgiving to you and Dozer 😊
Perfect Marika!!! I hope you had a great Thanksgiving! N x
This was the best gravy I have ever made!
I’m so glad you loved it Caroline! N x
My lid wouldn’t shut because my turkey breast is tall. It’s about 5 pounds. I put it on its side and am thinking of turning over halfway through cooking. Do you think this will cook ok this way??
Is the cook time closer to 5-6 hours or 8 hours? Both time frames are mentioned in the description/recipe. My turkey breast is 4.75 lbs. Thanks!
Hi Linda, not sure where you can see 8 hours, but for your size it should take 5-6 hours. N x
Hi, my slow cooker has 2 low settings, one for 10 hours and one for 8 hours, which one do you suggest? Thanks !
Hi Matt, I’m not sure what you mean as I’ve never seen that before – is it two different temps? N x
Hi Nagi! Happy Thanksgiving from the States!
Thank you so much for the recipe! My question is – my turkey breast (that has bones, is a double like the one you linked to), will only fit on top of the halved onions if I put it in the crockpot sideways. 😳 Is it okay for me to do that? I’m new to all of this and really appreciate your insight. Thank you!
How long should I cook a 6 pound turkey breast with skin and bone? Also, should keep that little pop up thermometer in the turkey or take it out? Thanks!!!
My 2.3kg turkey breast is in the slow cooker now, is 6hrs on low enough cooking? Thanks
Hi Caroline, I mention the cook times in the notes: 2 – 3 kg / 4 – 6 lb: 5 – 6 hours on low 🙂 N x
Hi, this sounds wonderful. I have a silly question however. My turkey breast has a netting on it, should I leave that on so I can easily remove from slow cooker or remove it? I am guessing I can add rub through the netting? Thanks!
Hi Deb, remove prior to cooking. N x
Hello, can you use this recipe for a pre-cooked turkey breast?
Thank you!
Hi Jeff, not for one that is pre-cooked sorry – it will dry out if cooked a second time. N x
I do this Crockpot Turkey quite often. Anyone who loves Cranberry’s…………
This is my recipe:
No rub~
**Just a can of jellied cranberry sauce & baste every hour😋
It’s AMAZINGLY JUICY!!!!!!!!
What kind of paprika works best – I have both smoked Spanish and Hungarian styles?
Thanks
Hi Mary, either will work fine here however I would use the Hungarian. N x
GIRL!!! This is the best turkey and gravy I’ve EVER had!!! If you aren’t making this, what are you even doing with your life?! It really is fantastic.
HAHA!!! Wahoo!!! I’m so glad you loved it Sarah! N x
I used this recipe for Thanksgiving and Christmas last year and it is amazing. This year I need to feed more people and have a full size turkey. Do you think this method would work for a dutch 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 Dana, do you have a Dutch Oven that would fit a whole turkey??? N X
Hi Nagi, do you use the bone from the bone-in breast for the gravy at all? Very new to this, but have heard people talking about using the bone for more flavor. Please advise, thank you.
Hi Nagi ,
Should the turkey be left on the counter for a bit after coming out of the fridge and before going into the crock pot? If so, for how long? Thanks!