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.
I followed this recipe for a 2.75 lb. bone-in half breast of turkey and it was delicious! While it was resting for 20 min. in a casserole dish (before browning under the broiler), I strained the garlic and onion from the juice, leaving the juice in the crock pot to spoon over the meat on our plates (I’m not a big gravy person, I just prefer the natural juices).
I’ll make it again and will try your other recipes as well. Thank you for sharing and helping me prepare an easy and delicious meal on a hot Saturday. 🙂
Thanks for trying my recipe Jen! So pleased you enjoyed it – N xx
How long dose a 3lb boneless turkey take in a slowcooker
Hi there Suzie! Please see note 3 🙂 N xx
You didn’t really specify a time for a 3 lb turkey; you jumped from a 2 lb to a 4 lb. I was wondering the same thing, as my grocer only stocks a 3 lb. I’m going to try for 5 1/2 hours & see how it goes….
Hi Susan – yep, 5.5 hours would be the mid point otherwise round up to 6, this recipe has leg room 🙂 N xx
Can I cook this in the oven? I don’t have a slow cooker. Thank you!
Hi Nathalie! Yes of course but I haven’t got guidance on cook times unfortunately 🙂
When I took my turkey breast out of the wrapping it fell apart. Was I suppose to take the netting off?
Kelly, it sounds like you got a skinless, boneless turkey “roast” which is made up of chunks of turkey meat wrapped tight in a net bag. That was all I could get my hands on when I tried this recipe too. Just don’t remove the netting, and omit putting it under the broiler (no skin to crisp) and it works great. All cooking times, etc. are the same. I’m looking forward to getting a whole turkey breast with skin to try again, but my family loves this meal, especially the gravy!
I almost forgot. Don’t use the gravy mix packet that’s included with some of these roasts. Just discard it and make your gravy according to this recipe. Good luck!
?? You mean before cooking???
Thank you for listing the changed cooking times for smaller breasts! I am making this today.
I hope you love it Tim!
Could you use this same recipe for a while turkey ? If so just follow the same instructions
Thanks in advance
I love your recipes!! I never cooked a turkey before and this is the best turkey I have ever tasted…of course because I made it lol. I took your advice and added tbe lemon. I think lemon adds brightness to almost anything.
I also made the potato, cheese/cream sauce/thyme in muffin tins to go with this. Omg. The only problem was I was drinking too much wine while preparing and mixed all tbe cheese/thyme into the sauce and got flustered but it still came out good. Maybe no drink & cooking. 🤔
Best Regards,
Steven from Florida.
I can’t drink and cook either. One glass of wine and bad things happen.
I LOVE HEARING THAT!!!! Thank you for letting me know Steven! N xx
Nagi, it turned out great!! My wife loved it!! I feel stupid about the serving slide. I did’nt know you could do that. You
learn something everyday!! The only thing I would add, is like you said the cooking times could differ. Just FYI for others
out there, for my 8 lb, bone in breast it took 7 hours. As matter of fact it could have been shorter. I set my timer for
8 hrs, but checked it at 7 hrs with a meat thermometer and it was done. So next time I cook this I will check earlier
just to see. Note: Stopped in McKay and Sydney when I was in the Navy. This was after the VIetnam War in about 1973 or 74. Loved the Aussies!! Thanks again from Lee’s Summit, Missouri.
So thrilled to hear that and THANK YOU for the cook time confirmation! I just updated the notes to reference to this comment from you and mentioned you by name, I hope that is ok? 🙂 So pleased you loved the Aussies! You should come back – we’re even MORE fun now! 😉 N xx
Trying this today!! Question, the rub measurements are for a 4 lb breast. I am cooking a 8 lb, should I double the measurements? Excited to try this! I’m a recently retired man, who loves to cook and try new things.
Hi Tony! Use the slider on the Servings and change it to 24 so the breast size changes to 4 lb 🙂 That will give you the ingredients for the larger breast, and check the notes for cook time. Hope you love it!
I am making your recipe tomorrow for my boyfriend and kind of freaking out. I have never made turkey anything before.
3 questions:
1. Your instructions say to take the turkey out of the slow cooker and rest for 20 minutes before crisping the skin. I’m worried that the turkey will be cold coming out of the oven after sitting for 20 minutes. Will the 3-5 minutes on broil heat it up?
2. Your instructions also say to place the garlic and onion face down, but in the picture one of each half is facing up. Does it matter?
3. My turkey breast is 2 lbs. I saw your chart, but I also saw a comment saying she used a 2 lb turkey breast as well and it turned out dry. Should I cook it for 5 hours on low? I don’t want it to be dry but I also don’t want it to be raw (obviously, lol)
Please help!
-scared first time turkey cooker
Don’t be scared, I’ve got your back! ❤️ No the turkey will not cool down in 20 minutes, it’s a big hunk of meat! 2. No it does t matter which way it faces 3. Per note 3 in the recipe, 5hrs for a 2lb turkey! N xx ❤️
I mad this and it was absolutely DELICOUS. 10/10. Before we were even done my boyfriend asked me to make it again.
Fantastic! So pleased to hear that Kristin, thank you for letting me know! N xx
Can’t wait to try this – especially after reading of your great reviews here and comments on Pinterest. But since I’m not a great cook I need to be sure what you mean by elevating the turkey above the onion & garlic. Would foil balls work? I have a regular slow cooker with no inserts. Thx!!
Hi Nikki! I just like to elevate the turkey off the base of the slow cooker so I rest it one the onion and garlic. You can see it in the video. If you aren’t using onion and garlic, foil boils will work great!
I had a few pounds of sliced mushrooms so I tossed those into the bottom of the pot. Then the onion halves, then the breast. I had no garlic cloves so I added an extra half tsp of garlic powder. Best turkey breast and gravy ever! BTW, when I opened the thawed breast it was wrapped in string, which I simply left on. Cut it off after the 5-minute crisping step. One benefit you neglected to mention is how wonderful the house smells as the turkey cooks. I used a 3 pound breast and cooked it 6 hours. THANK YOU!!!!!
That’s wonderful to hear Michael! Thank you for letting me know! N xx
So wonderful! Just made this tonight. I’m so delighted to make such an amazing turkey breast. I’ve never tried to cook one before. I’m pleasantly surprised and it smelled so good cooking, it was killing me waiting at the end. Lol. I’m glad to know I can survive a Thanksgiving one day if I ever have to. This will be what I make for me and my husband. Thank you so much for making it uncomplicated. All your recipes are amazing. I can always trust what you post. 🙂
I’m so pleased to hear you enjoyed it Amanda! Thank you very much for your message and the lovely compliment! – N xx
Thankyou, Thankyou, I have never made a turkey in the crockpot before, followed your directions exactly and this was Amazing, so easy and delicious, i could easily go on and on, but will end by saying It Was Perfect……
That’s fantastic to hear Gail! Thanks for letting me know!! ?
How long on High?
Guessing 4 hours, I like to do it on low. 🙂
Hi Nagi. My name is Kinji. My partner and I found your slow cooker turkey recipe around Christmas. The best turkey we have ever eaten…ever. Bought a turkey breast to have it again. Early Thxgiving/Christmas dinner in April. Stumbled upon your other recipes. Going to try them.
Pure genius!!!
Big fans, no doubt!!! Subscribed and received your eBooks.
Thank you.
Thanks for the great review Kinji! I’m SO pleased to hear you enjoyed it! N xx
I want to say “Thank you!” and “You are amazing!”. I am an experienced home cook and read recipes carefully before I decided to make something. I made your Juicy Slow Cooker Turkey Breast in the crockpot today and it was truly amazing! I was nervous about not adding any liquid to the crockpot but I stuck with what you said to do. I had read all your tips which were great. The turkey produced about 2 cups of delicious liquid that made a great gravy! The flavor of the turkey breast was amazing and it was very moist! Kudos to you for creating this recipe!
Wow Michelle, what wonderful feedback to receive! I’m so thrilled you enjoyed this, THANK YOU for letting me know! N xx
Hello! I’m a 10 year vegetarian who royally messed up my thanksgiving crock pot turkey breast (ended up literally boiling it in the crock pot even I thought it looked gross) and am looking to redeem myself for Easter 🙂 a few qualifying questions:
1)am I patting the turkey itself and the skin dry or just the skin?
2) when you put the rub on, do you put it under the skin directly on the turkey or on the top of the skin?
3) when you strain the liquid for gravy, its the liquid from the crock pot right and not from roasting the skin?
I’m putting all my stock (get it?) in this recipe, I can’t wait!
Thank you for your time and response!
Hi Sarah! Happy to help! Pat the surface of the turkey (skin and flesh) just to remove excess wetness, doesn’t have to be super dry 🙂 You put the rub on top of the skin. And yes the liquid strained for the gravy is the liquid in the slow cooker. There is a video in the recipe which will be helpful if you are unsure at all! 🙂
Just following up here- I did everything as said (minus the crisping of the skin because he oven was in use) and my mom said it was The best turkey she’s had and was jealous! I’ll adjust the seasoning a bit but this was great. Thanks for giving me a reliable recipe I can use again and again. The gravy was perfect too- it ended on being the perfect consistency and smelled amazing. I’ll admit I was nervous but I made a 7 pound bone in cooked for 7 hours on low and it was great. Thank you thank you thank you. And I also appreciated your reply to my questions 🙂
That’s so fantastic to hear Sarah! Thanks for trying my recipe and letting me know you enjoyed it! N xx
Thanks for sharing this recipe. I’ve made it a few times now and love it! Also thanks for including the nutritional information, I have to count carbs for my son with type 1 diabetes so it’s nice when the work is already done.
Agreed, my son is also a T1 and this was a lovely touch!
AWESOME! So pleased to hear that Stacy, thanks for letting me know! ? N xx
Just came upon your wonderful site. Will be making the salmon square appetizers next week for a gathering. Last Thanksgiving I made a turkey breast in my slow cooker and it came out great, however yours sounds even better…… except for leaving the skin on ! Have you or anyone tried your recipe without the skin on ?
Glad I found your recipes. So many to start trying.
Hi Dottie! I leave the skin on to get that lovely colour on the finish which you won’t get if you take the skin off unless you drizzle with oil then broil/bake briefly after taking it out of the slow cooker 🙂 Flavour will be very similar, it is more about how it looks. N x