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.
Comment from son, who doesn’t dish out compliments without good cause: “This is the best turkey I have ever eaten”!
Thanks, Nagi, for such a fuss free but fantastic recipe. I shared it with my neighbour who was having a crowd, so she cooked two breasts, and her family’s comments were that she had nailed it. Happy Christmas.
Anita
Thank you. Oven element went this morning and this recipe rescued Christmas.
So good we will probably not return to roasting it next year.
We did this recipe last year & it was amazing!! Just re-visiting ready for tomorrow. Have been telling anyone who will listen that slow cooking Turkey is the way to go!
I did this!! OMG!! I cannot bliev how wonderful it turned out!! This was my 1sr time doing ANYTHING w/ a chicken breast!! Thank U!!! What a wonderful recipe!!
My daughter-in-law sent me this recipe said it was fabulous even the beef eaters me loved it, definitely going to to try it, merry Xmas from guid auld Glasgow, my husband not Turkey lover, meat or him,but he’ll be trying it.
Hi, my turkey breast has netting on it. Should I remove this before placing in slow cooker? Think I will definitely be doing this tomorrow for Xmas dinner, looks great 🙂
Hi Catherine! Leave the netting on 🙂 Merry Christmas!
Thanks Nagi, if I do it I’ll let you know how it goes. Merry Christmas from Scotland!
This looks amazing and solves my oven space problem since I will also be cooking a spiral cut ham on Christmas. I have a bone-in double breast cut of turkey with skin. It’s 7.4 lbs and is a really tight fit in my crock pot. Is it a problem that it pushes against the sides so tightly? Should I roast it instead? Or will it shrink during the cooking process and end up being okay?
Hi Courtney! It will shrink so that’s fine!
Thank you and Happy Holidays from Southern California! PS- I love your blog and will be a frequent visitor and recipe attempter. Dozer is an extra bonus! We have always had Goldens in our family. Nothing better!
I have two 3 lb. boneless turkey breasts I plan to cook. My crockpot is big enough for both. Should I just adjust the recipe for a 6lb breast?
Hi Debbie! I’d check at 5 hours 🙂 When using 2, it will take slightly less than the time it will take if it were 1 🙂 N x
Hi Sonia,
I’m in Australia and have a 1kg frozen turkey breast roast (in a box) that I got from Aldi.
It says it’s marinated. It has no bone, and is a compressed roll of turkey breast meat.
My questions:
a) would this work in my slow cooker?
B) how long would it take?
Many thanks
Jacqui
Hi Jacqui, I’m in Australia too! I haven’t tried this with that particular cut, but I am guessing 5 hours on low 🙂 Because it is already marinated, there will be some give in terms of cook time so you can go over and it will still be juicy inside! So 5 hours on low in your slow cooker, but then I would still brown it in the oven afterwards. If your rolled breast doesn’t have seasoning on the outside, use a smaller batch of the rub in this recipe for yours, that way you’ll get nice colour and flavour 🙂 N x
Hello Nagi. Will this recipe do for turkey breast without skin?
Hi Gina! Yep it sure will but I would reduce cook time by 30 minutes and check the internal temperature, and also drizzle very generously with oil before putting it in the oven to brown 🙂
Hi Nagi,
I’m back again! I’ve been cooking so may of your recipes lately. We were out of town for Thanksgiving and didn’t get leftovers…my favorite part. So yesterday I made a mini Thanksgiving dinner. I used this recipe for the turkey breast and it was fantastic! The meat was so moist and delicious and there was plenty of gravy. Usually when I roast a whole turkey I manage to dry out the breast meat. I got the slow cooker going and then headed out to do some Christmas shopping. Nice to not have to think about the turkey at all. Got home and threw together some side dishes and voila!
Thank you again for sharing your wonderful recipes (and of course for adding sweet Dozer to your posts!). It has made me look forward to cooking again. I found you because I was looking for a crispy oven baked chicken recipe…I found that and WAY more!!
I love hearing that Cindy! Thank you so much for your lovely message, and I’m SO GLAD you nailed the perfect juicy turkey breast! 😂 N xx
Hi!
I have to cook a turkey roll that is stuffed and really want to go to the beach in the morning! obviously 🙂 so was hoping to cook it slow in a pot on my induction cook top as I dont[‘ have a slow cooker. I have searched EVERYWHERE and can’t find a recipe ANYWHERE for a stuffed roll. I know this is a long way from your recipe but was hoping you might have some info on cooking a stuffed roll? please? many thanks
Hi Jane! You sure can slow cook it, then brown it in the oven like I do with the breast in this recipe. What weight is it??
Well I have to tell you…..I slow cooked my turkey as per your instructions and my husband said it was the best turkey he’s ever had😱😱😱😱!!!! So thank you for your recipe. I used the juices to make a gravy and it was delicious! I actually bought a whole turkey cut the legs and wings off to fit into the slow cooker. A small turkey was cheaper than a breast. I was able to fit the legs in around the turkey once I had cut them off. It took 6 hours. 6 hours of trouble free, cool kitchen turkey cooking👍🏻
Terrific to hear Sonia!! So glad you enjoyed this, thanks for letting me know! N x ❤️
Hi, I’ve found an Ingham’s Turkey Breast Buffe Self Basting for my slow cooker. Would this still work even if it’s self basting? This is my first time hosting Christmas lunch so want it perfect.
Hi Liz! Yep it will be fine, just cut the salt in half (see note 1). It’s worth adding my Rub though, it will freshen the turkey right up 🙂 Just watch the cook time – because yours is brined, that actually makes it more forgiving, but still use a meat thermometer to check the internal temp, per recipe!
Hi there! Needing a larger amount of turkey but don’t want bone in. If i use two boneless breasts, will that change cooking time at all? Is it okay to just stack them in there?
Hi Kira! You can definitely cook two breasts at once but the cook time will be shorter than if you were cooking one breast with the same combined weight as 2 🙂 Just start checking the internal temp midway through cooking just to be sure!
The top of the turkey is touching the glass top of my slow cooker. Will that be a problem?
I think that will be just fine!
Hi Nagi!
So my parents were in town visiting and tonight I made this recipe. They LOVED it. I do have a quick question though, the turkey breast I bought from Trader Joe’s only had Half breast with rib meat (with skin). So, I adjusted the recipe to a 4 people setting. When I was eating the turkey (my portion), I felt it could be more juicier, so I was wondering what I’m missing. (When they ate it, they said it was juicy), but I felt it could be even more moist. I put it on LOW for 6 hours. After I let it rest for 20 minutes (I put foil to retain the heat). Then I put in oven and broiled around 4-5 minutes to get a nice cripsy skin. Any advice? Thanks!
P.S. Forgot to mention, the half breast was around 1.75 pound
PSS: Nagi, they didn’t eat the turkey right away. Your recipe mentioned to serve immediately. They ate it about 20 minutes after I took it out of the oven – could that also contribute to how juicy the turkey is? Thanks in advance.
Hi, Nagi. At Thanksgiving our monastery superior ordered a farm-fresh turkey without asking me how big to get it. When he told me it would be about thirteen pounds, I decided to augment the meal for our community by adding a bone-in turkey breast that we had in the freezer. When the bird arrived, it weighed sixteen pounds, and I didn’t think there would be room for both the whole turkey and the breast. I have cooked chicken in slow cookers in the past, so I went on line for a turkey-breast recipe. That is how I found you and this recipe. However, I had prepared a lot of compound butter (fresh herbs and a bit of almond meal) for under the skin of the big bird, and I decided to use the same treatment for the crock pot breast instead of the spice rub. I set it on sliced onions and topped garlic heads. It was ready in five and half hours. Since we didn’t need the extra meat after all, I froze the breast and use the fabulous juices for the turkey dressing. Mark had bought turkey gravy from the farm, so I saved the turkey juices from the whole bird. Tonight we had the slow-cooker breast, which I sliced and reheated in the juices. It was so good. And I wish I had seen your corn casserole. Maybe in a week or two. Thanks for the great recipes. Meanwhile, I have the turkey carcass and the breast carcass in the freezer for a hearty broth.
Reading this truly warms my heart. I’m so happy to hear that David! Thank you for sharing that! N x
I have a 6 quart Instant Pot and a 2.66 lb turkey breast with rib meat. Can I cook it in the Instant Pot with the slow cook button?
Certainly can Olga! An instant pot slow cooker function is like any other slow cooker
Hi Nagi,
I only have a 3 litre maybe 3.5 slow cooker. Will this be big enough to cook a 1-1.4kg Turkey crown in this way?
Many thanks in advance
Hi Daisie! I think height may be the problem, definitely check that! N x
Hi-
I have a turkey roast breast and it says to keep netting on during cooking. Should I keep it on for this recipe or remove?
Hi Francesca, are you sure it’s a whole breast, not a rolled breast? That’s usually why instructions on a box will say to keep the netting on – to keep it rolled. 🙂
You’re right- it was a rolled breast! I cut the netting off then realized I probably should have left it so I re-tied it on. ANYWAY- this was literally the best turkey myself or my husband ever had. Making it again tomorrow night- can’t wait 🙂
That’s so great to hear Francesca! Thanks for letting me know – N x ❤️