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 your crockpot turkey breast recipe last night. I had a bone in 8-pound turkey breast. I must tell you it came out absolutely delicious. From now on this is the only way I will make a turkey breast. My only concern is that my turkey breast, cooked on low the entire time, was fully cooked in 4 hours. I had to remove the bones in the front of the bird in order to fit it into a 7 qt crockpot. Could this have made the difference?
I think I need to test my slow cooker because it took 9 hours on low to cook! I was cooking it as part of meal prep for the week and it turned out juicy and delicious so the fact that it took longer than expected wasn’t a problem. I’ll try it again but next time I’ll use the medium setting.
Great recipe. Had planned to cook the turkey another way and saw this. It worked out well.
Question: will this recipe work for a stuffed and rolled breast??
Thanks in advance for response:)
Delicious! I used a whole turkey i got for free for working at BMW and cooked for about 8 hours. I also used minced garlic instead because it’s what i had already and put a can of chicken broth in the bottom of the crock pot. I skipped crisping the skin and did a quadruple batch of the rub under the skin and on top of it. So flavorful and the meat was falling off the bone. I sent my brother-in-law a link. Thank you so much for providing this recipe! God bless you!
This is hands down the most delicious & moist turkey I have ever made or eaten! The turkey breast was a little over 9 lbs, fresh & bone in. The cook time – on low – was about 7 1/2 hours & perfect! Thank you Nagi!
I was walking through my neighborhood Publix the Saturday after Thanksgiving and saw fresh turkey breasts reduced from $3.99/lb to $0.99/lb. I bought a 4 lb breast and decided to give the slow cooker method a try. Mine was ready in less than 5 hours. I probably should have checked it after 4 hours, but it was still more juicy than past ones I roasted. I only got a little more than one cup of liquid from it, so I made a half recipe of gravy. Thanks for this recipe!
This was a great way to cook a small turkey breast for our family. However, my 5.17# turkey breast was way overcooked (registered at 205 degrees) at 4.5 hours, which is less than the time called for in this recipe (2 – 3 kg / 4 – 6 lb: 5 – 6 hours on low). It was still pretty good though. I will also cut back on the salt. Thanks Nagi!
The tenderest turkey I’ve ever made! I didn’t use the rub because we don’t eat the skin; I just used S&P. I used the onion & garlic to elevate the breast and added the juices to my make-ahead gravy. I had a 7+ pound bone-in turkey breast (which only just fit in the slow cooker) and set for low for 7 hours. I checked it at 6:45 and it was done. I think I overcooked it a little so next time I’ll start checking at 5:45 for a similarly sized breast. But the texture! Oh my word — it just melts in your mouth. I don’t think I’ll do turkey breast any other way in the future! Thanks for a great recipe, Nagi!
Simply amazing. I feel like turkey is almost always dry. This was so moist. It was my first attempt at turkey breast. I’ll be making it year round. My chef friend was impressed. Cheers Nagi 🥂
Thank you so much for taking the time to make this and share the recipe. My husband and I are not naturally talented in the kitchen. This helped us so much and it turned out delicious!
This is my go to recipe and I have been using it for a few years. Never fails and is always a hit!
This was absolutely delicious! The best turkey ever! I added celery and carrots and omitted the head of garlic (due to food sensitivity). I might use this rub on other roasts that I put in the slow cooker. The Turkey I used was a 3lb white and dark meat boneless roast and it cooked in about 4.5 hours. Can’t wait to make it again!
Turkey turned out great. I thought the gravy was too garlicy. I will use half the garlic and add stocks of celery to levitate the turkey off bottom next time.
Absolutely delicious. I was blown away by just how tender and juicy this Turkey was. We were cutting it with forks. Thanks again, Nagi, for another great recipe.
Love this recipe! This is the only way I cook my turkey breasts. So delicious and moist. I don’t bother crisping the skin as I usually serve it cut up with the skin removed. The juices also make the best gravy. I usually put celery pieces, carrot, chunks, thyme, and onion chunks underneath. Have done it with and without the garlic. Just put one in the crockpot for dinner tonight. Can’t wait!
Great recipe. Turned out delicious. Tender, and was easy to prepare. Will definitely repeat.
Made this tonight for dinner. It was delicious. I generally don’t like gravy, but I loved this gravy. I had one taste of it and added it to everything. It was sooo good.
Made this recipe and just added 1 tbsp brown sugar + 1/4 tsp smoked paprika to the rub. I also added chopped celery midway through cooking to the slow cooker. It was very tasty and I have never had such tender turkey. Thank you for this recipe. Will def be making it again. So easy too!
Not bad at all! I was somewhat sceptical because where I live you can only get turkey breasts without skin and I was afraid the meat might be too dry. It wasn’t and everyone loved it! I would only add more salt to the rub, I also added a swish of water to the bottom of the slow cooker to get it started, the bottom of the slow cooker seemed completely dry at first.