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.
Is it possible to stuff the turkey before cooking?
Hi Kathy! That is quite a different recipe involving butterflying then pounding the turkey to stuff then roll up, is that what you are after?
Just put my 7.5 Turkey breast with bone in my crock pot for 8 hours on low. I’ll let you know how it turns out. First time for me. My daughter recommended it. I hope it’s juicy.
Hope you love it Anna! 🙂 N x
I was only able to find a bone in turkey breast. Would this work and if so what changes should i make?
That’s fine Christine! No changes required, base the cook time on the weight of your turkey and use the cook times in Note 3 🙂 N x
I’m using this recipe tomorrow. Not sure if I should peel the garlic?
No need to! N x
This looks perfect for my favorite holiday! I can’t wait to try it. I was also looking at your Garlic Herb Butter Turkey. What are your thoughts on using the the butter instead of the rub? Thank you!
Ooooh what an amazing idea! I haven’t tried it myself BUT I am confident it will work great. Sun the Rub in this recipe for the butter in the other recipe, BUT use water instead of chicken broth (concerned would be too salty even if you use low sodium) 🙂 N x
Hi Nagi,
I’ve been salivating just thinking about making this for Christmas this year and have taken the plunge and managed to locate a 3kg frozen turkey buffe. My question is, as it has 2 breast (Soeach breast under 1.5kgs), and is still attached to the carcass (so it’s as big as a basketball) is there any additional prep I need to do ? Like cutaway part of the carcass ? And do I need to adjust cook time ? Sorry, there was a couple of questions there 🙂
Hi David! Ask away – no limit to question! 🙂 No additional prep, cook the turkey buffe whole as it is. The cook times are in the recipe notes for the weight you are using. Just scale up the rub using the slider by hovering your cursor over the Servings, then slide it until it becomes 3kg. 🙂 Hope you love it! N x
What size Slow Cooker do you recommend?
This was so easy and tasted delicious. I cooked for 7 hours, but next time will reduce the time down to 5 to achieve the juicy meat. The meat didn’t turn out very juicy cooking it that long but the gravy makes up for it if you cook it too long like I did. Thanks for this recipe! Will definitely make again. The whole family loves it.
I’d like to cook a turkey breast along with a couple of thighs. Would I need to start the thighs first and then add the breast later? I would estimate the thighs would be roughly 1 1/2 lbs ea. and the turkey breast approximately 4 lbs. I am anxious to try your recipe after reading all the rave reviews.
Can you cook this on high for half the time?
I don’t recommend that Lindsay, the outside will be overcooked! 🙂
Can I use this recipe with a turkey breast roast ? It is dark and white meat combined. If I can it’s 3 lbs. can I use the same amounts according to this recipe ?
Yep you sure can! Go by turkey weight in total!
Using this recipe for the second time this year for my coworkers, last year was a hit! Since we don’t have access to an oven or stove I do skip the skin crisping and the gravy but I took the leftover juices home and used them plus bone broth as a base for the most amazing turkey soup!
I love hearing that Liz! Your coworkers are so lucky 🙂 N x
In the US, brining is soaking the meat in a salty liquid for several hours. You didn’t do that, correct,? You did a dry rub with salt and seasonings?
That’s right, I did not do that. (PS You can brine in salty liquid or dry brine just by rubbing with salt, works even better 🙂 ) N x
That’s right Donna. No soaking in salty liquid 🙂
So easy and so delicious! First time I have ever cooked a turkey breast and everyone was saying how delicious it was. Def going to make this more often than just around thanksgiving time.
I’m so pleased to hear you enjoyed this Elizabeth!! Thanks for letting me know – N x
Do you peel the onion and garlic bulb when you put them in the bottom of the crockpot? It looks like they aren’t in the picture.
Nope! No need, the liquid gets strained 🙂
This recipe looks absolutely amazing! We have a big family so I have a 23 pound bone in turkey. The boneless is way smaller. So, it makes me nervous on how mine will turn out. What do you recommend for the seasonings and cook time for such a large turkey?
23 pounds?? And you have a slow cooker that will fit it??
It’s a roaster too. Should I just multiply seasonings times like 5?
Hi Sara, I haven’t tried this recipe for a whole turkey in the slow cooker. I can’t see why it would not work, same way a whole chicken works (and I literally just did a slow cooker whole chicken yesterday). I think multiplying the rub by 5 is good for a 23 lb whole turkey – that will be 10 tsp salt which is just over 3 tbsp of salt across the whole recipe which sounds like a good amount to me. Definitely make gravy for yours, that will “disguise” any under salting / seasoning 🙂 You’ll get AMAZING juices from a turkey that size!
Hi Nagi,
Trying these great looking recipes for Thanksgiving! Have one guest coming who is allergic to dairy, eggs, peanuts. Will substitutions work? Also have to make ahead and freeze all cooked recipes. Will that work?
Thanks, Barbara
Did you mean to post this question on this recipe? 🙂
Dude! This looks fabulous! I am going to make it this thanksgiving!
Seriously cannot remember the last time someone called me “dude”!!!! 😂
Hi, I looked through a lot of your comments to see if anyone has tried a breast that’s been brined; I can’t find a breast not brined at the grocery store and I’ve looked at 4 of them! But I haven’t found anyone who says anything about using a brined breast.
I want to use this recipe but am super nervous about the slat even when cutting it in half! It doesn’t help that it’s my first thanksgiving that I’m cooking for my in-laws :0
I just made this with a brined turkey breast and I cut the salt in half. To me it was still a bit salty, so next time I think I’m going to only use .5 a tsp.
HI Jasmine! Don’t stress, if the breast is already brined, then you can still use this recipe but reduce the salt in the rub to 1 tsp. And in fact, if the turkey is already brined, it means that it will be more forgiving even if you go over with the cook time. The only thing to check is the saltiness of the liquid which will be affected by the salt in the brine of the turkey. So when you pour the juices into the jug, taste it. If it’s super super salty, then dilute it with water until it’s the saltiness you want your gravy to be. Then proceed with making the gravy (using 2 cups of the liquid at the saltiness level you like). Don’t worry if it’s not salty enough, you can add more at the end. But you can’t undo saltiness!! 🙂 N xx
Hi Nagi,
This recipe sounds delish! What is your recommendation for adjusting cooking times regarding each of the following:
* Boneless Breast
* Including a Drumstick
Thanks so much!
Cheers~
Hi Vicki! As long as the overall weight is per the recipe, I don’t change the cook time even with a drumstick. The long cook time provides flex on bone in / bone out. Hope that helps!