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.
Do you have a recipe for the gravy made with the slow cooker juices?
The turkey recipe looks fantastic and I can’t wait to try it for Thanksgiving, I just usually have a bit of trouble with making the gravy.
Thanks!
Hi Hailey! It’s in the recipe!
Absolutely amazing, will be doing this instead of traditional oven roasted turkey for Thanksgiving! Highly recommend trying. I followed recipe exactly, used a boneless breast and its delicious. I put mine in the crockpot at 7:30 a.m. on low, turned it to the warm setting at 3 and ate it at 6. Very juicy and tender. I did not crisp the skin though, I think that may have dried it out if I had.
That’s terrific to hear Brian! So glad you enjoyed this, thank you for letting me know! N x
Made this for supper. It is amazing turkey! And the juices make delicious gravy. I’m definitely keeping this recipe! Followed recipe exactly except didn’t brown it. I just had everyone peel off the skin before they ate their slice. Wonderful flavor! I loved how easy to cook and how tender it was coming from the slow cooker!
That’s great to hear Cynthia, thanks for sharing your feedback! N x ❤️
I am making this as we speak. I added a little fresh thyme and sage to the bottom of the pot, as well. Can’t wait until it’s done!
Hope you love it Amy! N x
It was perfectly moist and delicious!
🙌🏻
I followed this recipe exactly and my turkey came out really dry and flavorless. Next time I will add water to the bottom and lower the cooking time. So disappointing.
I’m sorry to hear that Gen. Did you use the correct breast size?? And you definitely added salt? Did you make the gravy?? N x
So the breast size would matter? Saw a review with an 8 lb turkey breast that came out great! Would I need to increase the rub if I used a bigger breast than 4 lbs.?
Hi Judy! Please see the note for the cook time for different sizes 🙂
can you please name the brand of cooker used for this recipe
Hi Tracy! It’s called a Breville Fast-Slow cooker, but it’s only sold here in Australia 🙂 Any slow cooker is fine for this!
Even an Instant Pot. Sorry, no idea what people have against Instant Pots. They do slow cook too. LOL
That looks like a pressure cooker not a crockpot
Hi Cindy! I promise it is – it’s a pressure cook + slow cooker in one, but it’s not an Instant Pot 🙂 N x
This looks fabulous!! However, my family likes dark meat the best. I’m assuming this can be done with turkey legs as well with an adjustment of how long it’s in the crockpot?? What would you suggest for legs/thighs?
If I do a double turkey breast do I need to increase the ingredients for the rub?
Hi Janine! Yep, go by weight, scale up the recipe by hovering your curser over the Servings 🙂 N x
Nagi, I want to make Juicy Slow Cooker Turkey Breast. I do not have access to a grill. In my broiler, the flame is on the very bottom layer, not above, so there’s no way to get flames near the rub. I think this means that I must do without crispy skin, unless there’s a way to bake at a high temp for a short period to do the crisping, at which point I run the risk of drying out the breast. Sigh. . . What if I try slow-cooking to 155 degrees, and then throw the roast into the hot oven for 10-15 minutes? Any solutions you can see?
Hi Sharon! Yep that will be just fine, I’d crank the oven up as high as it can go then put it in just for the time required for the skin to brown. It doesn’t go super crispy anyway, it’s more about the colour 🙂
Thanks, Nagi, for your good advice and clear directions and good cookery and fab photos — you’re a wondrous woman whom I’m proud to know!
That’s so sweet Sharon, thank you for your lovely message! N xx
The turkey breast looks so good. I have an Instant Pot multi cooket, but it does slow cooking and fast cooking.
Would I be also to cook the turkey in it? Thanks!
For sure! Use the slow cooker function!
It won’t let me print it
Did an 8 lb Turkey breat on Saturday…..so delicious!!!! Nice & moist…..the gravy was yummy too!!!! Saved the rest of the juices to make more gravy….tonight I made a Pulgrim’s Pie with all the leftovers….smells wonderful in the oven now….
That’s so wonderful to hear!! Thanks for letting me know Sue – N x ❤️
Hi,could I use this recipe for a 3lb whole turkey? I want to put it in my slow cooker whole or Do I have to cut it up before putting it in cooker?
Can I use turkey cutlets for this recipe? That’s all my local supermarket had.
Sorry Margaret, the cook time would be quite different 🙂 N x
I am having hard time deciphering things on here, I apologize. Could you answer if I have two 3 pound turkey breasts without the bone. How long should I cook them?
I would do 8 hours on low, as long as they fit side by side in the slow cooker 🙂
Thank you. I cooked them for 6 hours and checked the meat thermometer and it was reading 200+. So I took them out. They were borderline dry so next time I will check at 5 hours. Is that what you would suggest? They are 3 pound butterball white and dark meat in a netting.
*a hard time. Whoops!
❤️ No probs! N x
Used your recipe just last night on a six pound turkey breast, bone-in. I will use it again. The turkey was good and moist and the gravy was fabulous. Thanks
That’s so terrific Dakota! Thanks for letting me know! N xx ❤️
Hi there! This sounds delicious, just wondering if you have any idea on turkey calculations. How many lbs should I buy for 5 adults and 2 kids? Obviously approximately…assuming 2-3 pieces each!
Hi Tanya! 1.5kg/3lb would probably be enough but I’d use 2 kg / 4 lb just to be safe 🙂
My turkey breast came from the butcher wrapped in a string. Do I leave that wrapped or remove it? Thanks,
Jill
Hi Jill! Fine to leave it on 🙂 N x
I have a stupid question! You leave the skin on the garlic and onion and cook them that way ?
Not a stupid question at all! Yes you do, because you won’t be eating them, they are for flavour! 🙂 N x
Help….I used 2 approx 3 pound each split organic turkey breasts in my slow cooker and followed the directions. My crock pot low setting is for 8 hours but I took the turkey out at approx 7 hours. It was very dry (did not put under broiler)…I would like to give it another try….Any ideas on what went wrong?…Lisa
Hi Lisa – what do you mean split? So individual breasts, no bone? I would recommend 6 hours for that. 🙂
Trying receipe tonight. What temp should the turkey breast cook to?