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.
First time in my whole life that I have cooked turkey & I followed this recipe to the letter. I am soooooo happy with how it turned out! I am on Christmas lunch duty this year & I just can’t wait to host now that I have tried this recipe. Nagi, you are a legend! Quick question – I have cooked enough for a small army, how long will this last in the fridge? Thanks xx
Hi Michelle – sliced turkey will last a few days in the fridge in an airtight container in the coldest part of your fridge. or you can freeze it in ziploc bags and pull it out to use in sandwiches – gotta love a turkey sandwich after Thanksgiving!! N x
Hi Nagi,
What is a safe way to thaw out frozen turkey breast? I’ve purchased the frozen steggels turkey breast from Woolworths.
Love you website by the way!
Hi Zac – check the directions for thawing a turkey here: https://salesdock.info/genius-easy-juicy-roast-turkey-dry-brined/%3C/a%3E Both methods will work fine for a breast but you won’t need as long as it’s smaller. N x
Legend!!
Hey Nagi,
greets from North Manly 🙂
I was wondering… I bought 2x 1 kg turkey breast. Frozen from the green W supermarket… How would you adjust cooking time please? should be safe cooking it for 5 hrs?
Delicious! The only change I made was to rest the breast on onion and celery, rather than garlic. It took the 6 lb breast 6 hours to be done, however, I left it in the crockpot for an additional hour before putting under the broiler. I then tented it for another 30 minutes. The meat was, as promised, moist and delicious, as was the gravy. Thank you, Nagi!
THANK YOU for such a delicious and wonderfully easy recipe! I honestly didn’t think turkey could be this juicy! The turkey required the least amount of hands-on time out of everything I made for Thanksgiving this year! I really like how the recipe calls for basic spices and items that I already had on hand. I’ll be making turkey this way for years to come, thanks again!
Hi! When you’re saying to add the halfed garlic heads, are you including the skin?
Yes! You are using the garlic to lift the turkey slightly out of the juices. So keep the skin on so the garlic stays together as a little pedestal. Alwys check the photos or videos if you need a visual! N x
Quick question – can this be cooked the day before and served cold? Will it still be tender and moist?
HI Judy – the best way to cook ahead is in the notes below the recipe. You can serve it cold if you precook but the skin will not be very nice and it will be drier than if you follow the recommended method. N x
Thank you for your feedback. Much appreciated.
Love your recipes & website!
Thanks so much I love all your recipes!
I have my turkey breast ready to go (having a practice before Xmas day!) one quick question, I have the Phillips AIO cooker and the slow cooker temperature setting only has “High” setting, no option for low. Will this dry out my turkey too much? Should I use the oven on low instead?
Hi Taryn – I haven’t ever used that brand before so I am not sure. You could try it or do my oven version for a turkey breast: https://salesdock.info/garlic-herb-butter-roasted-turkey-breast/%3C/a%3E N x
It was as delicious as stated, the gravy was a huge hit with the family too!! Thanks again for another amazing dish!!
If it were me I would do this in the oven on low in the oven for precise control of temp.
Can you stuff the Turkey breast before you put in the crock pot?
Hi Amy – no that’s not recommended. The stuffing will just steam and will change the cooking time. In my opinion, the best stuffing is cooked in a separate pan! I have a great recipe here: https://salesdock.info/best-stuffing-recipe/%3C/a%3E N x
Yes – interested to know about instant pot slow cooking setting
I’d like to use this recipe for my 3lb turkey breast the day before serving. What is the best way to reheat, hopefully sliced and back in the crockpot?
Hi Barbara – the way I suggest reheating this is covered in the notes at the bottom of the recipe. Turkey dries out very easily so if you try another method I can’t guarantee the results! N x
Can I put the rub on and put this all together in crockpot the night before? I want to just put in crockpot and turn on in morning. Night shift worker alert 🙂
I would not do this unless you put the contents all together in a separate container, transfer to the crock pot insert and then turn the crock pot on. If you transfer the crock pot insert directly to the heating side, you stand the chance of shattering the inner pot from extreme temperature change too quickly. I would say though that prep the night before is a good idea because the meat gets a chance to rest with the ingredients.. Still saving a lot of time, just adding one step to transfer ingredients. Hope this helps!
I was wondering same and found answer in 2019 comments. YES WE CAN! Going to make cooking dinner easier. Can’t wait to try.
Hi! Could you provide a little more direction on how to crisp the skin on the grill? Unforgivably my oven broiler does not work. Thanks!!
I am going to make your crockpot turkey breast Thursday nov. 25 2021 for the 1st time. 7lb breast what is a 1.88 garlic bulb?
Hi Linda – that’s the scaling calculator. Just use one head of garlic halved as per the photos to keep the bird slightly elevated. N x
Could this recipe be done in the oven on low temp instead? My slow cooker isn’t big enough for the turkey breast I have! I have a 9 pound one
Hi Nagi hoping to make this for Christmas lunch. Do you think I could adapt and cook in steam oven for shorter time or do you need caramelisation fir the gravy?
Hi Nagi: I have been making this recipe for several years and I can’t thank you enough for it: absolutely the best, moistest turkey ever with incredible gravy beginnings!
I’m confused on the measurement chart for the rub. How do I calculate 3.19 tsp / 2.13 tsp/ 2.25 tsp? I’ve never seen this before
This turkey is amazing! I made it last year for Thanksgiving and my husband keeps double checking that we’re doing the same this year – we are! I have shared it with other friends and family and everyone has loved it. It is so incredibly easy and delicious, I felt a wee bit guilty how easy the whole thing was!
I was just wondering: what make / model slow cooker is the being used in this video? T.I.A!
There’s a note just under the video Rich – it my Breville – a brand similar to Instant Pot here in Australia. N x
Thanks! My wife pointed it out just after I posted that…I blame old eyes. lol