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.
Hungry for more? Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for all of the latest updates.
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.
This is genius, Nagi! So often a whole turkey comes out with mixed reviews – some parts are nice and juicy and some are just way too over done. Using a slow cooker is such a fabulous way to keep that meat super tender throughout and a quick under the broiler turns that skin to pure crispy perfection! Seriously, what’s not to love?!
Thanks for the Turkey Roulade shout out too! 🙂 xoxo
I’m making your roulade for Christmas this year!!! And I’m actually making your stuffing TODAY for a Thanksgiving dinner tomorrow! 🙂
This recipe looks wonderful, and perfect for my thanksgiving since we’re not having a big group this year. I have a boneless turkey breast and I’m not sure how long to cook it since your recipe uses a breast on the bone. Can you help with cooking time for boneless breast? Also should I use my large 6.5 Qt slow cooker. One of your photographs looks like you used a round 5 Qt. I have both, but I want to be sure to get this right.
Many thanks.
Hi Gail! The cooking time will be the same even with a boneless breast. The slow cooker is very forgiving, one reason why I love this recipe so much! My slow cooker is 6 litres which is 6.3 quarts 🙂
Nagi,
Sorry for the delayed Thanksgiving response. The turkey was glorious–so much so that I’m doing it right now for Christmas. This recipe was so wonderful, it made our Thanksgiving and now I know how wonderful our Christmas meal is going to be as well. Thank you again–wishing you a wonderful holiday.
Thank you for your reply. I’m so excited to try this recipe! Will definitely let you know how it comes out. I think you may have singlehandedly saved my Thanksgiving.
Do you lay it breast side down?
Hi Robin! I lay it so the skin on the breast is UP. That way the rub is on the skin and and is cooks, it seeps into the meat!
I can’t wait to try your receipe this thanksgiving, Nagi! I already bought a 12lb whole turkey before j saw your recipe. After defrosting, I will cut up the turkey and use both white and dark meat. Any changes to your receipe can you suggest to adjust for a 12lb and include the dark meat?
Thank you in advance.
Hi Maria! Your timing is brilliant – I’m posting my dry brined turkey recipe tomorrow!! Much easier than wet brining 🙂 For this recipe, I suggest cutting a piece as large as possible to fit into your slow cooker. You want as much skin as possible facing up so there is plenty of the rub on the skin 🙂 In this recipe, I used turkey breast 🙂
Well, I’m a year late…but, I’m definitely doing this for Thanksgiving. I, actually, always do a turkey breast(s) because we really prefer white meat. We have 9-12 each year, so sometimes I do two.) I’ve always prepared it/them just like a regular whole turkey, tho…brine soak, rub, bake. They turn out great, but this is soooo much easier and sounds delish! Thank you!
yay! I do hope you consider trying it! I was actually really blown away by how juicy it came out!! PS I do the brine, soak, rub bake method too 🙂
This recipe looks wonderful, and perfect for my thanksgiving since we’re not having a big group this year. I have a boneless turkey breast and I’m not sure how long to cook it since your recipe uses a breast on the bone. Can you help with cooking time for boneless breast? Also should I use my large 6.5 Qt slow cooker. One of your photographs looks like you used a round 5 Qt. I have both, but I want to be sure to get this right.
Many thanks.
I just came across this recipe and am anxious to try it. My question is about the half bulb of garlic and half onion that you say are unpeeled and that go on the bottom of the slow cooker with the turkey on top of them. Why unpeeled? After 8 hrs of cooking, wouldn’t the skins be mixed in with the juices & have to be strained out b4 making the gravy? Particularly skins from the garlic cloves? Thank you! Mike
Hi Mikhail! Cooking the garlic cloves whole/halved and onion unpeeled turns them into a creamy mush when you mash them which thickens the gravy. And yes they are strained! It’s a neat little trick for making any gravy or sauce! N x
This looks good and super easy! I have some boneless wild turkey breasts sitting in the freezer and have been looking for some recipes to make with them, do you think this recipe would work?
Absolutely! Just adjust the cooking time slightly 🙂
Hi Nagi. How are you? Your turkey breat and the method of which you cooked it looked so inviting. I’m so sorry I didn’t didn’t see your emails/blog’s regarding all of your recipes last year. But everything happens for a reason. Right? Anyway.Thank you for sharing them with everyone. I’ll keep you posted. Sincerely Janine Kistler of Culver City.
Hi Janine! I’m well, how are you? Thank you for your lovely message! And I’m glad you like the look of my turkey!! N x
This is amazingly easy and it’s exactly what I need! We have a small family and we can never finish a whole turkey! I always wanted to cook partial turkey but so worried that it will dry out. I have to try this out soon!
I’m the same Maggie! My family Christmas is small because it’s only my immediate family + partners, my extended family is in Japan. And because we like to make ALOT of dishes, we cannot possibly have a whole turkey!! So this is my solution 🙂 Actually, here in Sydney (Australia generally), roasting a whole turkey is not very common. My butcher tells me they sell stacks of turkey breast but very few whole turkeys 🙂
Slow cooker recipes are such time savers and the meat comes out super moist and delicious – like this turkey breast! This would be great for Thanksgiving too!
That’s true Sarah! It is a great Thanksgiving one 🙂 I love my slow cooker. Obsessed with it actually! So great for making multi course feasts with instead of trying to cram EVERYTHING into the oven!!
Yumm! I was looking for an easy recipe for turkey and came across yours! I need to make this asap!!
thanks Kelly! Hope you do give this a try!
Oh my goooood, this looks awesome, Nagi! Your photos are just mouth-watering!
Thank you so much!! You’re so sweet Shinee!