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 know nothing about cooking so do I not peel the onion or garlic?
Hi Sally! We’ve all been there 🙂 That’s right, you don’t need to peel it because it gets strained out later when making the gravy, along with the onion 🙂 And keeping it in the skin keeps the whole garlic nice and juicy, which then gets squeezed out into the gravy later, YUM!!
This will be my first turkey, but I am a little confused on the unpeeled onion. Does that actually mean to leave the skin on it?
This was so easy and so delicious! I used a 3 pound boneless turkey breast and it cooked for about 6 hours and was still very juicy, not dry at all! Next time I will use a bone in turkey breast, there was very little fat but the gravy was still delicious! This was the first time I made turkey and I was nervous it would be dry. Thanks for the free recipe!
Thank you Katy!! So glad you enjoyed it!
Really awesome recipe. Great flavors and so easy! this is a keeper and not just for the holidays.
Virtual high five! YESSS!! So glad you enjoyed it Richard, thank you so much for coming back to let me know! N x
My review is so late, but I made this for Christmas 2015 and again for a work pot luck a couple of months ago. It was sooo juicy and ridiculously good. I got so many compliments. This is my go to recipe for holidays from now on. Thank you!
That’s so wonderful Rolanda, thank you, I’m so glad you enjoyed it!!! 🙂
The breast I bought is brined, should I reduce/cut out the salt in the rub?
Hi Nick! I would just reduce it a touch. 🙂 Brining means the meat inside is salty, still want the salt on the crust!
This was so good! Loved the gravy.
I’m so glad you enjoyed it Karen! Thank you very much for coming back to let me know! N x
This was great! We were doing lamb, ham, salmon and turkey for Christmas #2 so I didn’t have the need for a full turkey, nor did I have the room. I did two drumsticks and a breast. I did find it slightly salty for my liking, (I used sea salt) so I think I may reduce that by 2/3, only because I think the garlic and onion powders also make up for that. Unless you think the reduction should be more balanced across all seasonings? But this was great, and so easy. It is definitely going to be repeated! Thanks from Canada!
I’m so glad you enjoyed this Helen!! And yes, definitely adjust the salt to your taste if you don’t think it needs it. 🙂 I find the salt in this just right for my palette. I’m not fond of overly salty (e.g. restaurant-level salt) but I know some people, like my mother, are partial to even LESS salt than me!!
Thank you so much for taking the time to come back and let me know you enjoyed this. 🙂 And HAPPY NEW YEAR!!!
Best turkey breast I have ever cooked. I was scared to use so much garlic but decided to take a risk and it certainly paid off. Thanks so much, I am looking forward to trying more of your recipes.
I’m so glad you enjoyed this Paula!! And I’m glad you decided to take the risk and use all the garlic I recommended!! 🙂 Thank you so much for taking the time to come back and let me know. 🙂 And HAPPY NEW YEAR!!!
Hi nagi. I made the slow cooker turkey breast for Christmas dinner. Super easy and it came out full of flavor and very moist. My bone in breast was only 2.5 lbs. I cooked for 8 hours on low, had just enough juice to make a fab gravy. Thank you!! Stress free and lots of flavor can’t beat that. Can’t wait to try more of your recipes.
I’m so glad you enjoyed this Bari!! Thank you so much for taking the time to come back and let me know. 🙂 And HAPPY NEW YEAR!!!
I must have read this recipe a thousand times… I cannot find where the 1-2 cups of chicken broth or water comes into play for the gravy???
Right at the end 🙂 Use it to loosen the gravy to your taste, if required! “Lower the heat to medium low and add 2 cups of the juice you strained in the previous step and use a whisk to combine. As it simmers, it will thicken – this will happen quickly. Add the chicken stock/broth (or water) to get the consistency to your liking.”
Made this for Christmas dinner! IT WAS AMAZING!!! I’m so glad I found you! I was scared to death I would ruin the gravy, but your recipe was perfection and so easy ! My husband kept pouring it EVERYTHING on his plate…I caught him drinking it out of the gravy boat when we were cleaning up!!!
Could you apply the same principles for making beef gravy from a pot roast this way?
Hi Charlie – YAY! So glad you loved it – and I don’t blame your hubby for drinking the gravy! 🙂 I haven’t tried this with pot roast but I WILL!!
Apologies if this has been asked already. I have a 4.5 pound turkey breast with ribs – do you suggest any changes to cooking time for that? Thank you and happy holidays!
Hi Amy! The same cook time should be just fine 🙂 Happy holidays to you too!!
Where are you finding 4 lb turkey breasts? The smallest I can find where I live is 7-8 lbs.
Hi Jim! I’m in Australia and 4 lb is pretty standard here. 7 lb is HUGE for us!
Hi Nagi, I love your site and was delighted to find a slow cooker turkey recipe.. perfect for Aussie summer Christmas! I only have a 1 kg turkey breast with no bone… do you think 4 hours on low or longer? Have a great Christmas! 🙂
Hi Sharni! Merry Christmas to you too! I think 6 hours will be safer 🙂 With slow cookers, the time isn’t directly proportional to weight differences because it takes the turkey a long time to come up to temperature!
Hi! I am going to try this, I just wanted to know what temp do I set my oven to broil the turkey breast?
I don’t want to overdo it!!
Thanks!
Hi Angie! I crank it up to high 🙂 Don’t worry, it only takes a few minutes so just stay nearby and take a peek!
If I use a boneless breast, will I still get the same “juices” as a bone in breast or should I add a little water?
Hi Kathy! You’ll get the same juice with boneless:) The juice comes from the flesh so there’s no difference whether it’s bone in or boneless.
Hi Nagi,
Thank you for posting this. I made a small turkey breast this weekend in my slow cooker and it came out incredibly juicy and tender. I used this as a test for my holiday work party. My issue however, is that I’ll be cooking the turkey overnight and the party is at noon the next day. Would you suggest slicing the turkey that morning or slicing it at noon and just keeping it on warm from 8-12 in the slow cooker? The office doesn’t have an oven and only a really small microwave. Thank you!
Hi Ilene! What I did last year was cook it the day before then I refrigerated it and sliced it the next day. Then I just microwaved it covered in cling wrap just to warm it up, not to make it hot. Nice and juicy still!
I made this turkey breast on Thanksgiving this year. It just fell off the bone! It was very moist, lots of juices. Really a great recipe. My Mom kept saying how delicious it was and everyone took leftovers home. The leftovers were raved about, too! The only thing I didn’t like was the thyme. I took it out early in the process because I didn’t like the smell. I also took the lemon out about half-way through so it wouldn’t be too lemony.
Using a slow-cooker freed up my small oven for stuffing and roasted asparagus, etc. It was a great recipe that I will make again!
Thanks!!
I doubled the recipe for a 9 lb. breast. All good but the gravy was too lemony. I’d suggest sticking with one lemon.
I’m so glad you enjoyed it Dina! Thank you so much for taking the time to come back and let me know! N x
Hi Nagi, I’ve always love your blog and thank you for FBC too 🙂 I noticed that the bottom of your sidebar is “sticky”. Do you mind sharing how to do that ? That’s a terrific idea I think. Thank you so much !!
Marvellina! It’s called Q2W3 Fixed Widget! 🙂
Thank you…. You are a life saver !! I’ve learned so much from you !!!!!
Hi Nagi,
I’m thinking of making this for Christmas, however the turkey breasts I’m finding where we live are all boneless 🙁 Will it still work? Or can I use turkey legs instead?
Hi Claudia! That’s ok, boneless will still be fine! Just reduce the cook time by 30 minutes 🙂
looks wonderful- what is the biggest, bone-in breast you would recommend trying? or am I only limited by the size of my 6.5 oval crockpot? allowing extra cooking time of course.
Yes! You are only limited by the size of your crockpot. 🙂 They are so forgiving!