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 made this recipe exactly as stated for thanksgiving and it came out perfect. I have to say it was the best turkey I have ever had, wish I would have made more, it went faster than the ham. It was so moist which was what everyone is always worried about with turkey. I will keep this recipe and have already been looking up more of yours.
Thanks so much!
I’m SO GLAD!!! Thank you Chelsi, for taking the time to come back and let me know!!
This recipe looks amazing! Is this recipe for a whole turkey breast, or half breast? Thanks! Happy Holidays!
Hi Stephany! This is for a whole turkey breast, but check the recipe notes and you can work to any size breast. Happy holidays to you too!!
We were out of town for thanksgiving and didn’t have leftovers, so I made this today. My kids were at the slow cooker at 3 pm begging for dinner, lol. It was moist and delicious. The only problem was I got a bitter lemon, so the gravy was ruined. I will make this again!!!
YAY!!! I’m so glad you enjoyed it Jessica!! N x
The turkey in the photo looks like a leg quarter – or am I nuts?
Hi Karen! Might just be the angle I photographed it. It’s a whole breast, bone in!
Thank you for this recipe. I cooked a 7.5 pound bone in breast for 11.5 hours on low. The trouble is I couldn’t even try to brown the skin because when I tried to take it out it just shredded to pieces! I still have to make the gravy. But the juice looks like an amazing base! Also since the turkey was so large I couldn’t rest it atop the aromatics and shut the lid. Still cooked just fine. No burns at all. But it’s probably why it broke down so much. its not quite a roasted turkey, but very easy! Thanks.
I have a silly question, and I’ve seen other posts on various websites address it… Do you remove the mesh netting that is holding the roast together? I removed mine from the boneless turkey roast before putting in the crockpot and I think that was a mistake, because now I have two turkey breasts and miscellaneous chunks of meat that I’m trying to balance on the onion, lemon, etc. Was I supposed to leave the netting on?
Hi Denise! No such thing as a silly question 🙂 Yes you remove the mesh netting. It sounds like you bought more than one breast! The mesh needs to be removed so you can put the rub over both breasts. 🙂
Hi Nagi,
Your turkey recipe was a great success tonight – so yummy – easy too! Everyone LOVED it, including me!
Thank you for sharing.
MA
YAAAAAAYYY!!! I’m so glad you enjoyed it! Thank you MA! <3
Hi Nagi! We just finished cooking the turkey in the slow cooker following your recipe, and when we pulled it out, it completely fell apart (still tastes awesome though)! What is the trick to keeping it in one piece?
Hi Gwyn! I’m so sorry your turkey fell apart 🙁 I’m sorry to say it must have been considerably overcooked for that to happen, it takes a LOT to make turkey “fall apart tender”! Can I ask what size breast you used and how long your cooked it for? So glad you enjoyed the flavour though!!! N x
Hi! Great recipe, I’m so trying this!
I’m also considering to add heavy cream to the gravy. Do you advise against that or could it be an improvement?
Rating coming after I make it next weekend 🙂
/Danny from sweden
Hi Danny! I don’t recommend it, I think it will make it too rich and creamy to be honest. Also it will make the gravy quite pale and I would worry about it splitting when cooking the gravy. 🙂
My turkey breast is in the slow cooker – looks wonderful and I am sure it will taste delicious! Thanks for a great recipe and a cool website – love your blog philosophy!
Thank you so much Lisa! Looking forward to hearing if you love it – and Happy Thanksgiving to you and your family!
Thanks so much for sharing this recipe. I have my turkey in the slow cooker right now. Unfortunately, my crock pot was not big enough to accommodate the halved garlic and onion under the turkey, so i had to add broth to the bottom to avoid burning the turkey bottom. I would like to crisp the skin once it is done in the slow cooker, but I have a very small broiler compartment under my oven/range. Would I be able to place the turkey close to the bottom of the oven instead, set the oven to broil, and still be able to get a crispy skin? Thanks.
Hi there! Sorry if I missed your Thanksgiving with this late reply – just woke up, it’s early here in Sydney on Friday!! That sounds absolutely fine 🙂 I’m sure it will work!
I was wondering about the food safety of turkey cooking this long at a low temp. Is it going to get hot enough to kill any bacteria growth?
Hi Jeanine – absolutely, yes 🙂 Slow cookers are perfectly safe!
Hi Nagi;
I am very excited to try this recipe for Thanksgiving this year. One question…I see thyme is the list of ingredients but no mention of it again in the directions. Does in go in the cooker with the lemon, garlic and onion, or is it part of the rub?
Thank you for the question Charles! I have just updated the recipe – it is just plonked in the bottom of the slow cooker, it adds flavour to the gravy!
I don’t like that there isn’t even the tiniest bit of liquid in the bottom of the crock pot besides the lemon. I don’t want the garlic to burn either!
Hi Jessica! I know it sounds odd 🙂 So what happens is this: the onion and garlic elevates the turkey so it almost starts off like it is roasting, and as it cooks the onion and garlic sweats AND the turkey drops liquid. With slow cookers all the liquid is trapped in the slow cooker, absolutely none escapes, and that’s how this stays beautifully moist! No burning at all!
Hi. Will this recipe work for a 3lb boneless butterball turkey? Do I still have to cool for 8 hours on low? Can I cook the turkey in the oven to crisp the skin for 3-5 minutes instead of broiler? Thanks.
Hi Anastacia! I would cook a 3 lb turkey for 7 hours. Not 6. There is a minimum amount of time required to get the slow cooker up to temperature before it starts cooking. 6 might be ok….but I’d hate to risk it. 7 is safe, and slow cookers are very forgiving so even if that’s 1 hour too much, it won’t dry out 🙂
I’d love to try this this year! My question is “Why should you NOT brine the turkey breast?
Hi Patricia! You definitely can 🙂 But brining isn’t really needed if you are slow cooking because the meat stays so moist, it’s more for roasting. 🙂
I have a 10# turkey breast. How long will I haveto allow for cooking in a largecrockpot?
Hi Judie! gosh I’m sorry but I don’t know how much a 10# turkey weighs. I have put cook times in the recipe – bone in and boneless. 🙂 Hope that helps!
Nagi, Do you add any water or chicken broth to the turkey in the slow cooker? My partner and I will be trying this for Thanksgiving but we’ve never slow-cooked turkey.
Hi Rachael! Nope, I don’t 🙂 It almost semi roasts at first then when the juices drip and the onion and garlic sweats, that liquid is enough to almost “steam” it which keeps it so moist!
I also want to ask this same question. You don’t include any liquid in the beginning? It seems like it would be awfully dry, and I want to make sure I haven’t missed anything…
Hi Amy! I know it sounds odd 🙂 So what happens is this: the onion and garlic elevates the turkey so it almost starts off like it is roasting, and as it cooks the onion and garlic sweats AND the turkey drops liquid. With slow cookers all the liquid is trapped in the slow cooker, absolutely none escapes, and that’s how this stays beautifully moist!
Can’t wait to try this recipe – but I will be using a 5.25 lb bone-in turkey breast. How long should I leave it in the slow cooker 10 hours???
Hi Jan! I’ve added cook times to the recipe now. 🙂 For 5.25 bone in, I think 9 hours should be enough, but 10 will be fine too. 🙂
Thank you!
I am cooking 3 – 5 # turkey breasts in my crockpot at the same time. Do you think this will work with your recipe? If so, how much would I adjust the cook time and the seasoning. I am thawing them the day before in the fridge. Thanks.
Hi Vicki! Yes this will work with multiple breasts BUT the thing I would be concerned about is the skin. You see how the skin has that beautiful rub on it? If you stack the breasts, you won’t get that same finish. What size are the breasts? I presume they will not fit in the slow cooker in a single layer?
Hi Nagi,
How long should I cook a 6.5 pound in-bone turkey breast – 12 hours on low? Seems like a long time compared to other recipes I found online. I’m new to cooking with a slow cooker. I’m new to using a slow cooker so I thought I better check-in with you.
Thank you,
MA
Hi MA! I answered your question below 🙂
Hello Nagi,
How long should I cook a 6.5 pound in-bone turkey breast – 12 hours on low? Seems like a long time compared to other recipes that I found online. I’m new to using a slow cooker so I thought I better check-in with you.
Thank you,
MA
Hi MA! Bone in turkey takes longer 🙂 I think 11 hours on low should be sufficient. The thing with a slow cooker is that it is so forgiving, whether you go 10 or 12, you will barely notice a difference! 🙂 10 hours should be enough by 11 is safe, 12 is definitely safe. 🙂
Thank you for responding to my inquiry – really appreciate it. I’ll let you know if the turkey is a success 🙂
Hi,
Help! I have 28 coming for Turkey Day. No turkey is that big, though I will also have a ham. But, still everyone should be able to have some turkey so I bought a 7 lb bone in turkey breast that I’d like to practice on tomorrow in the crockpot. How does your ymmy soundingrecipe need to be changed for this bigger bird?
Thanks,
sue
Yikes, 13 – 14 hours puts us past dinner time tonight! Can I cook it on high for a bit, then change to low? Was thinking a 7 or 8 hour cooking time! If that will dry it out, then how about cooking on low 14 hrs overnight and then putting in fridge during day tomorrow? Then reheat on grill???
Sue
Hi Sue! Oh gosh, I didn’t think of that! 8 hours on high should do it! 🙂 That’s better than reheating which I tried last year. It was still quite juicy but not as juicy as freshly made. If you do make ahead, reheat it in the microwave, retains juices better!
I cooked a 9 lb bone in breast. doubled all ingredients but recommend only one lemon. I cooked on high from 8:45 til about 1:30 (5 hrs) and then on low until about 3:30 (2 hrs) and all came out fine. Took temp the breast at around 2pm and it was 185 F. The broiling on high really makes a great looking product!
Thank you for the tip Tom! I think you’re right, doubling the recipe but only sticking with 1 lemon, I can imagine that two lemons would be too much. I’m glad it came out fine though!! And you’re right, the broiling makes all the difference at the end to make it look lovely and browned!!
Hi Sue! For a 7lb breast, I would say cook it for 13 – 14 hours on low. It’s 2 hours on low per 1 lb. Just FYI, I do have a dry brined turkey recipe coming tomorrow! It’s super easy – easier than wet brining and guaranteed to come out juicy!