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.
Tried this recipe tonight as it was just my wife and son (total of 3 of us). Absolutely WONDERFUL! We only had a 2.5lb turkey breast and I still used the same amount of rub and it was DELICIOUS and MOIST! However, I did reduce the amount of thyme (dry) to 1 1/4 tsp.
Also, the 2.5lb breast cooked MUCH faster than I had anticipated. It cooked in under 3 hrs on my slow cooker (crockpot) and it was on Low setting. Maybe because the only slow cooker we have is a large Rival 7Qt model (?). Anyway…..as for the gravy, it was the best I have ever had! Happy Thanksgiving and as they say…..Gobble till’ you Wobble 🙂
Gobble till’ you Wobble!!! BA HA HA!!!
I made this today for Thanksgiving! I always made a whole turkey in the oven. My daughter was upset with me that I was only making a breast, mind you she only eats breast meat. It was the breaking of tradition that upset her. But once we sat down to dinner and tasted the turkey breast everyone was very happy. It was very moist & flavorful. The gravy was delicious also. My house smelled so good while it was cooking I couldn’t wait to taste it. Will definitely make this again & give this recipe to family & friends. Thank you for sharing!!
I’m so pleased that your daughter was happy with this too! Thank you so much for sharing your story – N xx
Best turkey ever! And the gravy was perfection! Thanks so much for sharing!!!!
That’s so terrific to hear Angela, thanks for sharing your feedback! N xx ❤️
Delicous and super easy!
🙌🏻
OK, well I had high hopes for this recipe, but things didn’t go quite as planned. (Mostly my fault, or the fault of my equipment.) First, the only slow-cooker I had large enough for my 7.5 lb. breast is a pressure cooker that has a slow-cooker option. Unfortunately there is no option to select “High” or “Low” with slow cooking. I did a bit of research and someone commented that for this model, the slow cooker function is equivalent to the low setting on regular slow cookers. So I went with that, and per the instructions above, I set it for 7 hours. Three hours into the cooking and I noticed that the juices in the pot were boiling (or at least at a very high simmer) so I figured that it was cooking on something closer to the “high” function. Sure enough — when I tested the meat, it was already above 170!
Then to add to my problems, I only have a broiler function in the top (smaller) of my dual oven range. And the turkey wouldn’t even fit under the broiler element, much less be one foot below it. I thought about using a blow torch to brown the skin, but instead put it in the oven at the highest temperature available (525 F) on the convection setting, and left it in for about 10 minutes. Not much browning, but I didn’t want to risk leaving it in any longer and cause the meat to dry out.
Anyway, I took it out and tried a slice, and it IS very moist and tasty. But now I’ll have to refrigerated it and reheat it for when I need it later in the day. Oh, and the gravy came out perfect!
Oh no! I’m sorry to hear that J-Man but it sounds like you caught it in time if you checked it at 3 hours and it was above 170. And WHOOT that it still came out ok!!! HIGH FIVE!! N xx
What if hen turkey is done early and you’re cooking stuff in the oven still?
Cover and keep warm but don’t leave it in your slow cooker! 🙂 N x
I wish you had mentioned whether to put the breast in the crockpot skin-side up or down.
It might also be helpful to mention what the internal temp. should be.
I happen to know it’s 165 degrees in the thickest, meatiest area of the breast.
I’m just trying the recipe for the first time today! Thanksgiving 2017.
I cannot accurately rate it yet, but it sure looks yummy!!
Hi Brook, it’s skin side up. Did you see the video? And the recipe does say the internal temperature required. 🙂
THANK YOU! THANK YOU! THANK YOU!
i made this yesterday to test the recipe with a 3 pound butterball boneless turkey breast! (cooked for about 6 hrs). it was PERFECTION and super easy to follow! i’m making 2 more turkeys with this recipe now so that we’ll have enough for everyone! the gravy was INCREDIBLE. one of the FIRST recipes i’ve ever tried where everything ACTUALLY turned out EXACTLY as the recipe! I’ll be making this again and again, and I’ll be checking out your other recipes!
WHOOOOOT!!!! I’m so pleased to hear that Emily, thanks for letting me know! N xx
I used a boneless double breast total weight 7lbs The timer popped after only 3 1/2 hours. Internal temp is reading 170. Can this be done already?!
Hi Rosalie! That is very fast but I have heard of this happening on the rare occasion. The things that could contribute are: slow cooker fast (one the person had it on high instead of low), the turkey was purchased pre brined which can make it cook faster. If the temp says 170C, then yes it’s ready!
Can I use a breast and wings at the same time?
Hi Patty, that will be fine but just be aware that the wings will be cooked to “falling off the bone” which is actually delicious, especially if you can get the skin crisped 🙂 N x
Can I crisp the skin hours prior to serving, since I need my oven on 350 for many other items?
Hi Leanne! You’ll lose some crispiness but that’s not the end of the world, the main reason is to brown the skin nicely because it doesn’t look that nice straight out of the slow cooker. 🙂 N xx
For the broiling part, I was thinking of brushing on some softened herb butter before broiling, does that seem okay or will it burn?
HI Patty! That sounds lovely and as long as you keep an eye on it, it won’t burn 🙂 N x
How long after the turkey is cooked can I keep the turkey on a covered plate before I need to refrigerate it?
Can this recipe be done in a an oven? I have a bone in turkey breast around 7lbs that doesnt fit in my crockpot.
HI Lindsey! Absolutely – follow this recipe for how to roast a breast. https://salesdock.info/garlic-herb-butter-roasted-turkey-breast/%3C/a%3E Drizzle with oil before putting in the oven, cover the breast with foil once it is nicely browned (it says to do this in the recipe, but the time to cover might be different) then keep cooking until the internal temp is per recipe 🙂 N x
Using the Breville Fast Slow Pro do I need to add the minimum amount that the owner’s manual suggests? I know you mentioned no water is necessary.
Hi Sheila! Nope, because it is elevated off the base and because this drops SO MUCH JUICE when it cooks. You’re going to be amazed. 🙂 (Oh, it’s in the video!)
Hello! I have a 5.7 pound boneless turkey breast. How long do you think it will take to cook. Thank You:)
I think 6.5 hours, start checking internal temp at 6 hours 🙂
I have a 8.3 lb turkey breast – bone in. How long should I cook it on low in the slow cooker?
thanks!
7 hours on low, please see Note 3 for more details on cook times! 🙂
I’ve never used a slow cooker. Should I put the time on 7 hours or longer and check it at 7 hours? I think you said that you shouldn’t leave the turkey in the slow cooker on warm after it’s done – is that correct?
Thanks!
HI Deb! Choose the slow cooker time setting based on the turkey weight per Note 3. Then check the internal temp at the earlier time in Note 3 eg. 2 – 3 kg / 4 – 6 lb: 6 – 7 hours on low, so check the oven temp of your turkey at 6 hours. And that’s right, do NOT leave the turkey in the warmer, it dries it out!
Thanks! Hope you had a Happy Thanksgiving!!
I couldn’t find a turkey breast. I have a 10 lb turkey. Can I do the whole thing or should I cut the breast out and cook that?
Hi Nikki! For sure do the whole thing 🙂 Scale up the Rub by clicking / tapping on Servings and slide until the turkey weight becomes your turkey weight. Rub all over, most on top, then follow recipe. Cook time will probably be 8 hours? Rely on your pop up thermometer and meat thermometer 🙂
THANK YOU!!
I have a 3.48 lbs of turkey breast and want to add turkey thighs in the crockpot. Would the cooking time be the same or would it take longer?
Cook time will be shorter 🙂 Check at 5.5 hours with a thermometer 🙂
Hi Nagi,
I planned to cook an 8-lb turkey breast in the slow cooker. Instead of the butchering ordering me a single 8-lb breast, he got me three breasts totaling 8 lbs. Will I have a problem cooking all the breasts together in the slow cooker?
Hi Cari! Nope that’s fine! Squish them in side by side so the rub doesn’t come off each of them, then start checking the internal temp at about 4 hours, it’s hard to guess how long it will take to cook when using multiple smaller pieces but it will be considerably faster than 1 x 8 lb turkey (also depends how stacked they are in your slow cooker). Did the butcher get in trouble? 😂 N x
Whew! I’ll give it a go. And, no, no one wants to make enemies of their butcher, right? Thank you, and happy holiday!
Hey there! I have 2 3lb turkey breast and want to cook both in my big crockpot. Would you recommend this, and how would that affect cooking times? Thanks;)
Hi Kristy! Sure thing, that’s fine, just start checking the internal temp at about 5 hours because it’s always hard to guess how cook time will be affected when using 2. It will be faster than using 1 x 6 lb turkey breast which takes about 6.5 – 7 hours 🙂 So to be conservative, start checking at 5 hours!
Great! Thank you so much. Can’t wait to try this recipe for my family. Happy Thanksgiving:)