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 Nagi this looks wonderful. Can you suggest making the gravy gluten free(with out the flour)?
Thank you.
Hi Karen! Sure, just make it with cornflour 🙂 Mix 2 1/2 tsp of cornflour with a splash of water in a small bowl. Follow the recipe but skip the flour, then after adding the liquid into the gravy, add the cornflour mixture. Cook until it thickens to a gravy consistency. 🙂
Merry Christmas Nagi!
Ah…corn starch yes! That is perfect! Thank you!
Could I do this with a stuffed turkey roll?
Hi Jane – You could but I don’t think it’s necessary, the stuffed roll should have stuffing that keeps the inside juicer 🙂
Hi Nagi, I have made several of your recipes and all have been delicious! I am going to be making the slow cooker turkey breast and had a couple questions. First off, my turkey breast has skin on and bone, but it is only 2 pounds 2 ounces. How long should I cook it for? Also, because I couldn’t find a big enough turkey breast, I bought some turkey thighs (with skin and bones) that I am going to cook using your same recipe just in a separate crock pot. I have approximately 4 pounds of turkey thighs, how long should I cook them for?
Hi Alana! For a breast that size, I’d cook for 5 hours on low. For the thighs, how big are they?
Hi Nagi,
I made your slow cooker turkey breast recipe with both a turkey breast and some turkey thighs and it was amazing! The recipe is so simple, yet it turned out so gourmet tasting you’d think I spent hours slaving over the stove. Thank you so much for another wonderful recipe!
WOO HOO! I am so glad you enjoyed it Alana, thank you so much for letting me know! N xx PS Maximum output, minimum effort is my sweet spot!!!! 😉
Hi Nagi, I’ve got 5 turkey thighs and they weigh (in total) approximately 4 pounds. How long would you suggest cooking them?
Hi Alana! 5 hours should do it 🙂 They aren’t much larger than chicken thighs and that’s how long I’d cook 4 pounds of chicken thighs. N x
What if it has no skin on it. I hunt turkey and just breast them with no skin. If it make a difference I’ll keep the skin on but right now mine are skinless
Hi Gary! it’s definitely tastier with skin, especially with that rub on. And also the skin is the only fat in the juices which makes the gravy. You could soften say 1 1/2 tbsp of butter then mix the rub ingredients in (skip the oil) and slather that on the breast. That will compensate a bit for not having skin. 🙂
Going to try this for my Christmas gathering. I have an oblong crock pot that will probably hold two breasts. Is the cooking time determined by total weight or weight of each individual breast? (I.e. Use cooking time for 8 lb breast when using two 4 lb breast or cooking time for 4 lb breast?) Also is a roaster oven different than crock pot? Thank you for your time and please forgive my ignorance!
Not ignorance at all! Cook time is determined by both # and total weight 🙂 Not just a direct multiplication unfortunately! What weight breasts are you looking at using? (Each) 🙂 I’ll check back here tomorrow morning and respond. N x
I will be hosting 10-11 people. Would like to have some leftovers. Can you suggest the size turkey breast/ breasts I will need? Is it preferable to have fewer but larger turkey breasts or several smaller turkey breasts? Also, I have a stand alone electric roasting pot. It has several temperature settings. Could this be used instead of a crock pot? Thank you for your time. I am excited about trying your recipe.
Hi Rebecca! I go for 300g/10oz of raw turkey per person (exc bone) but to ensure leftovers, increase it for 400g/13oz. Which means 4-5kg / 8-10lb of turkey. For this recipe, less of larger works better because it benefits from long slow cooking so I’d do 2 x 2.5kg/5lb breasts 🙂 Or one giant bouffe / double breast on the bone. 8-9 hours (see notes). I’m not sure how this would work in the roasting pot, sorry. N x
This recipe turned out perfect. I cooked it to the recipe in my crockpot for about 8 hrs. I even cooked it overnight and it was ready and delicious for my afternoon dinner party the next day!
Thanks, for a great recipe.
I’m so glad to hear that you enjoyed it Susan! Thanks so much for letting me know! N xx
I would like to cook this for Shabbat but I’m having a very large dinner party and was hoping to prepare this ahead of time. Will it be just as good if I make it, freeze it, then reheat it?
Hi Sandi! Sorry to say I really recommend making this fresh. Turkey is notoriously lean 🙂
Just saw this recipe & it looks wonderful. Looks like you cook your turkey breast standing up in your Breville slow cooker ? Does it turn out just as tasty if it is cooked laying flat in an oval slow cooker ?
Hi Terissa! It was a single breast lying down but it will be just fine in any position 🙂
Just for fun, I threw a “Monday Night Thanksgiving” for my husband and I last night and followed your recipe exactly using a 2-pound turkey breast from Trader Joe’s. THANK YOU! This recipe is incredible (including the gravy!) and made me feel like wife of the year. 🙂 I’m already planning to make it as many times as I can – even just for great turkey sandwiches – while the stores have turkey breasts in stock for the season. This was too easy to be so good! KEEPER.
AWESOME! I’m so happy to hear that Ashley, thank you for taking the time to let me know! N x
We made this for Thanksgiving and we loved it. It was a big success with our crowd. Thanks!
AWESOME! So glad to hear that Hector, thanks for letting me know! N xx
Thank you for a delicious recipe! This was everything you said it would be and more. The turkey was very moist and full of flavor. And the gravy was amazing! My guests were very impressed. I followed your recipe as written and will make this my “go to” for turkey.
I’m so thrilled to hear you enjoyed it Debbie! Thank you for letting me know! N xx
Can I use a whole chicken in place of the turkey breast?
YES! 🙂 There is a slow cooker chicken recipe here too -> https://salesdock.info/slow-cooker-lemon-garlic-roast-chicken/%3C/a%3E%3C/p%3E
What happens if you use a brined turkey? That’s all I could find at the store. Also, what is the difference in cooking time if it’s not bone in? Do I reduce the time? I was going to wing it, but thought I would check in to see what you think. I know i’m late to the comments, but we went to a relative’s house this year and my husband was sad to not have leftovers, so I told him I would try your recipe and give him a 2nd turkey dinner! 🙂 Thanks for any help you can provide!
Hi Jen! The liquid released by the turkey may be too salty if using brined, that’s why I recommend not brined. Some brands might be ok but some brands go way overboard with the brining! Boneless or bone in is the same time, I go by weight. Slow cooking is much more forgiving that roasting which is why the cook time is more flexible re: bone in or boneless. Hope that helps! N xx
Nagi, I just wanted to let you know how it went. The brined turkey cooked well using your method. You were quite right that the liquid on the bottom was quite salty, so I ended up doubling the gravy and used a salt free broth to make up the difference. I am sure it would have tasted better had I followed the recipe exactly, but my husband was quite happy with the results. Thank you so much!!! This one is a keeper!
WOO HOO! I’m so glad you were able to improvise around the salty liquid and it still worked out – YUM! N x
Followed your directions for the turkey and the gravy exactly, and everything turned out AMAZING. So juicy and delicious and my boyfriend went on and on about the gravy. My first time making turkey gravy and it was so easy! Thank you so much for this recipe!
HIGH FIVE! So glad to hear that Melanie, thank you so much for letting me know! N x
I don’t comment on the recipes I try but you deserve all the accolades you get. The turkey was extremely tasty and juicy. I saw some turkey wings & neck bones that looked good so the turkey breast actually sat on those in addition to the onion and garlic. And thank you for all the detail you included at the end. I had previously printed your recipe and I noticed you updated a lot of additional info. Six quart Crockpot for 8hr plus one hour on warming ’cause it was overnight and when the alarm clock went off. Thanks again.
Thanks so much for your feedback Ruby, so glad you enjoyed it! Yes I updated this recipe 🙂 I made a video and added lots of new notes, thank you for noticing! N xx
I used your recipe to cook a turkey breast in the slow cooker for our Thanksgiving dinner yesterday. It was so juicy and delicious! And crisping up the breast skin under the broiler after it was done made it seem just like it had been roasted in the oven. So good!! Thank you!
Mary
Woo hoo! So glad to hear that you enjoyed it Mary, thanks for letting me know! N x
Best turkey I have EVER tasted! Thank you so much!
HIGH FIVE!!!
This was amazing! The gravy was sooooo good, I wish I’d made traditional mashed potatoes instead of yams! Will make rice tomorrow to have with the leftover gravy…..YUM!
I’m so glad to hear that Rachel, thank you for letting me know! N x
We just used this recipe for Thanksgiving, and it was perfect! Great flavor, nice and moist, and the skin actually did get crispy! I will definitely use it again in the future. Thanks!
I’m so glad to hear that Christey! Thanks so much for taking the time to come back and let me know! N x
Nagi,
This Thankgiving I’m grateful for you and sharing this recipe! This was the first time I ever made a turkey and it was AMAZING! The turkey came out more than just good, it was PERFECT! I don’t think I can make my turkey any other way!
HIGH FIVE! So glad you loved it Mary Jane!! N xx
I made this turkey and gravy for Thanksgiving today and it was the best. The gravy was so delicious and the turkey was flavorful and tender. My husband and I are not turkey fanatics, but he said it was the best he has ever had. Thank you! We plan on trying this with chicken soon.
HIGH FIVE! So glad you loved it Jerris! I have a slow cooker chicken recipe on my website – here you go! https://salesdock.info/slow-cooker-lemon-garlic-roast-chicken/%3C/a%3E%3C/p%3E