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, if the turkey breasts are skinless, should I sear them before putting them in the slow cooker? I’ve always cooked whole birds, however with my new schedule it will be way to crazy. Thanks for any advice you can give!
Hi Wendy! Nope, no need to sear. The rub gives it a lovely colour AND we pop it under the broiler at the end to crisp the rub 🙂 N x
I have a 9 pound turkey breast. Do i meed to double cooking time?
Hello! I’m making this for Thanksgiving this year! First time hosting, yay!!
Could I prepare the rub and put it on the turkey the night before and let it “get all happy” in the fridge overnight? (Or perhaps half the rub the night before, the rest just before cooking?)
Thanks in advance!!
Ooohhh this turkey breast would be VERY happy if left overnight with the rub! 🙂 Just cover carefully so it doesn’t get all stuck to cling wrap, don’t want to lose any of the rub! N x
Hello Nag!!
I am in no way a COOK , that is for sure! But I just stumbled upon your website, and you seem to make at least this slow cooker turkey breast so easy and non intimidating!!!
I am in Ontario, Canada, so our Thanksgiving is long gone!
Not sure if you are in the States, but if so, Happy Thanksgiving to you.
This may be a stupid question, but is there such a thing as a thermometer for a slow cooker (Crock Pot)?
Or do you just stick one into the breast after the time allowed for cooking? If so….how long do you wait ??
Thank you!!
Hi Andrea – I keep missing Canadian Thanksgiving every year! 😂 I personally haven’t hear of a slow cooker thermometer specifically but I’m sure a wireless thermometer that you can put in the oven would work???
Good idea! Thank you and Happy Thanksgiving to my neighbors down south!
What do you think about using lemons and orange slices on the bottom to give it a citrus flavor?
I was going to season mine with some olive oil, garlic, s&p, and poultry seasoning.
Hi Candice – I’d recommend topping with zest instead because the white part of the slices makes the liquid and bottom of the turkey bitter 🙂 I’ve made that mistake in the past! N x
I am looking forward to making this on Wednesday. Did you peel the garlic?
Nope no need! Keep it whole so it stays together. The gravy is strained at the end. 🙂 N x
Hi Nagi, I got a 3lb frozen turkey breast. Do I thaw in the fridge or on the counter before I can throw in the crockpot? What is your suggestion 😊
Thaw in the fridge! It will take about 1 1/2 days. It’s safest to do it in the fridge because it takes so long on the counter, it’s not wise to leave meat out for that long (ie outside will thaw and warm before inside finishes thawing)
Can’t wait to try this for Thanksgiving! Maybe a silly question but asking so I get it right! If I use an 8 lb turkey breast, do I need to double everything else in the recipe? Two heads garlic, 2 onions, etc. ? I’m assuming I should double for the rub too?
Hi Katie! That’s not a silly question at all! Double the rub (use the recipe scaler – click on Servings and SLIDE!) but you won’t need more onion and garlic. However, definitely double the GRAVY!!! N x
If the turkey is 9 kilos and fresh … do we still brine for 3 days in the fridge?
Also, if we instead do 2x 5-6 kilos in the same ILVE double oven will we need to cook for longer? It seems like sometimes if there are 2 of anything it takes longer. It is a brand new oven.
Thanks Heidy
Hi Heidy! Can I assume this is a question about the whole roast turkey which is brined?? Because the turkey in this recipe is not brined 🙂 And yes, even if turkey is fresh, brine it for 2 to 3 days. And yes if cooking 2 at the same time then it does take longer than cooking 1. A good rule of thumb is to add 1/3 extra time 🙂 Hope that helps! If you come back to let me know which way you go then I can give you more precise directions. N x
Hi! Yes this is about the whole roast turkey and not the slow cooker! Sorry 🙂 Looking at so many recipes. Would you recommend going with 2 smaller or one large turkey? Or is there not a difference? Thanks Heidy
It’s entirely up to you! One large will be simpler because you are just handling one 🙂 N x
Hi! I have just bought an 8.7 kg fresh turkey! Preparing it for Sat 24 Nov Thanksgiving. Any other tips? I’ll dry brine on Wed or Thurs? What do you think? Thanks Heidy
Hi Heidi! You can brine on Wed or Thursday, it actually doesn’t make much of a difference to the end result so go with whichever suits you better for prep night. 2 days is ideal, 3 doesn’t make much difference I found! N x
Dear Nagi, I look forward to trying your Juicy slow cooker turkey breast for Thanksgiving. I have a question….your turkey looks like it has a super nice browned skin. My crock pot keeps things moist and will not brown. Any suggestions for me? P.S. I love your recipes – Thank You!
Hi Cordelia! It’s because we finish off with a quick broil at the end to crisp the skin nicely. 🙂 Also, the rub used for this turkey gives it a nice colour too! N x
Thank you, Nagi!! I am so eager to try it!
Do we put breast down on top of onions or breast up???
Breast side up! 🙂 So skin side up!
Very straightforward, easy and delicious!
Question – if I cook two 3 lb. boneless turkey breasts in a slow cooker will it take longer to cook than just one 3 lb. turkey breast?
would this work with turkey legs? I’m thinking 4-6 legs
Made this one today. Very impressed. Had 8# bone in frozen turkey breast sitting 2 months in my freezer and this worked out perfectly. It barely fit in the crock pot and needed about 7 hours on low, but came out moist and tasty. Can’t wait to bring this and your cranberry recipe to my sisters next month.
To have something under the turkey breast could I just use crumbled up tinfoil? I know the onion and garlic add to the flavour but I don’t have any right now and need to start it early in the morning.
My turkey breast was 3.5 lbs. (bone in), and reached 165°F in four hours. I let it cook another half hour. I don’t think it was done enough, however. It could’ve been more tender. I felt it was a bit tough. I only had one cup of juice. Also, when crisping it up under the broiler, you said to put it 12” or 30 cm from the heat source. I don’t know what kind of oven you’re using, but mine was under the broiler 10 minutes and still hadn’t got brown or crispy. I think it needed to be maybe 6” from the element, not 12”. I was disappointed in that part because I couldn’t leave it any longer in the oven. Dinner was ready, and I was afraid that it would lose its moistness if left any longer in the hot oven. So, I don’t know what I did wrong.
While I was hesitating to attempt turkey in a crockpot, I was not disappointed in this method! It was perfect. I just stuck my usual digital thermometer into, with the cord going to the outside with the digital thermometer base. Was perfect. Juicy and tender, not stringy at all. Peeled some potatoes, threw them in a pot of water and went outside and worked outside and ran errands for 5 or 6 hours. When I was done, all I had to do was put the turkey under the broiler, whip up the 10 min gravy and mash the potatoes. Only thing I added was some fresh rosemary and thyme to the base where the liquid accumulates. Real time saver.
Today is the third time making this recipe. That is to say, I’ve made it three times in two months! Thank you! It makes me feel like I can actually cook something well. My family and our guests have always loved it. It’s my new “go to” recipe for when we have guests over! Do you have any secrets for getting the webbing off a Turkey roast? When I take the webbing off, it peels off the seasonings.
I use kitchen shears to cut through the webbing.
To Sara – I cut the webbing off with shears so it’s easy to peel off.
My family loved your recipe; it was so easy and the gravy was delicious with the added flavor of roasted garlic. Though, my 15 year old son could smell the turkey slow cooking for hours and he reminded me of the dad in Christmas Story, wanting to eat the turkey before it was done!
That’s terrific to hear Rita! Thank you for letting me know you enjoyed this – N x
Would it b possible to do this in a stock pot on low on the stove top? I dont currently have a slow cooker and i plan to try this method next week.
Hi Elizabeth! Sorry to say that won’t have the same effect. Is your oven otherwise occupied?? If not, I would roast this using the cook times in my Roast Turkey Breast recipe 🙂 N x