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.
Yello!! First time turkey cooker here, and I’m delighted to say that this recipe was just perfect! The turkey turned out so well, and when I checked my internal temp in between it was already past the required set point, probably because I could not find a specific high or low setting on the slow cooker as instructed, I still kept the turkey in for two more hours after that reading and yet it turned out moist and tasty 🙂 ! Thankyou so much for an amazing recipe! Definitely recommended!!
WHOOT!!! That’s so terrific to hear Chipper!!!! Thanks for taking the time to let me know – N x ❤️
I tried this for the first time. I am not a cook by any means. This was so easy and delicious especially since I had just got a cold a few days earlier I really needed this. The gravy was tasty,I used 5lb breast it made 2 cups liquid. And yes the house smelled wonderful. I will make again. Thanks.
That’s so terrific to hear Patti! Thank you for letting me know – N x 💓
I need some advice. I’m using a whole turkey breast with skin and bone-in. It’s basically the whole turkey with the wings and drumstick removed. It is 7 lbs. The problem is that it is too tall to put on top of garlic and onion halves. The lid will only seal if I remove the onion and garlic. Do you have any suggestions about the effect on cooking time given the bone side of the carcass is resting directly on the ceramic portion of the crockpot? And, do you suggest I still allow 7-8 hours on low for a whole turkey bone-in, skin on? Or, perhaps should cook for 2hours on high followed by 4 on low? I’m concerned the amount of bone will slow the process of cooking. Your thoughts? Thanks!!!
Hi Gwendolyn! That’s fine to remove the onion and garlic, though it would be good if you can shove some of it around the edges somewhere, it will make your juices tastier for the gravy 🙂 Just note that the underside of the breast will probably be fall-apart because it will be cooked in the liquids, it is SUPER tasty and don’t worry, the majority of the breast will hold together. Please see the recipe notes for the cook time, it applies to a double breast which is what it sounds like you have. And actually, the cook time doesn’t differ massively with or without bone for a slow cooker turkey. 🙂 N x
Made this yesterday and it was by far the best turkey I’ve ever made. It was super easy too. We will be definitely be making this again.
That’s so terrific to hear Dee! Thank you for letting me know – N x 💓
Hi just wondering. Do you add any liquid (water it broth) to bottom crockpot with garlic and onion?
Hi Florine – nope, not required, turkey drops so much liquid in a slow cooker, you will be SHOCKED! 🙂 N x
Hi, I really want to try this way of cooking a turkey but I don’t have a broiler in the top of my oven. I only have a small broiler and feel that I won’t be able to fit the breast under it. How would you suggest I brown the skin of my turkey ?
Hi Sonia! Do you have an oven, you can use that. 🙂
Great recipe! My turkey breast was cooked to perfection. The drippings made an excellent gravy. My turkey breast was about 6.5 pounds and cooked about 6.5 hrs. I refrigerated it overnight and brought it to room temp the next day, then popped under the broiler for a few minutes, keeping a eye on and turning to get as much browned as possible. I love anything I can slow cook. This will be one of my new favorites! Thank you, Nagi:)
That’s so terrific to hear Adrienne!!!! Thank you were sharing your feedback – N x ❤️
Thank you so much for sharing! My wife was recovering from surgery, so Thanksgiving dinner was all in my hands. I bought two gigantic turkey breasts and wan’t sure what to do. Saw your recipe, doubled it, and cooked it all day in my big a$$ slow cooker. It was fabulous. Kids, in-laws, my gorgeous bride, everyone… everyone loved it. Thank you so so so much for sharing!!!!!
That’s so terrific to hear James!!!! Wishing your wife a speedy recovery – N x ❤️
My second year cooking a turkey breast in the crockpot and I will never go back to making turkey any other way.
Nagi has this recipe perfected! Just get yourself a meat thermometer and follow the directions and you can’t fail, the turkey will be moist and flavorful and your gravy will rich and tasty!
That’s so terrific to hear Eunice!!!! Thank you were sharing your feedback – N x ❤️
I made this along with a full size turkey in the crockpot. I put celery and carrots in the bottom of the crock and sprinkled some Bell’s seasoning. The drippings combined with the full-size turkey drippings made the most delicious gravy I’ve made. Gravy is always my specialty, but I usually have to doctor it up. This time I didn’t have to add anything😋
Thank you for sharing your recipe!!!
I cooked the 22 lb turkey in the oven & the breast in the crockpot.
That’s so terrific to hear Linda!!!! Thank you were sharing your feedback – N x ❤️
I made this yesterday and it was the BEST, JUCIEST, turkey I’ve ever made. I added 1/2 teaspoon of thyme and sage, and 1/4 teaspoon of rosemary to the rub because I couldn’t find fresh thyme. I had a 6 lb bone in breast and it was done in 5 hours! I took it out and wrapped in foil for 2 hours since no one was here yet and I don’t know if letting it rest that long was the secret but it was SO MOIST!! I reheated at 350 then broiled to crisp skin. It came out so good that I’ll plan to let it sit for at least an hour when I make this again. Which I will!! The gravy was a hit, too. I only had 1 cup turkey drippings so I needed to add another cup of stock. Thanks for an awesome recipe.
I love hearing that Jenn! Thank you so much for taking the time to leave feedback – N x
Made this tonight too and wow, it was wonderful! Turkey was perfect, gravy was excellent and easy! thanks so much for my great thanksgiving!
Happy Holidays everyone
WHOOT!!! N x ❤️
Turkey and gravy turned out wonderful! Keeper recipe! I also used a 3lb boneless Butterball turkey breast. I’ve noticed “low” on my slow cooker is still too hot, and sure enough the turkey reached 170 in just a few hours. I wasn’t ready to serve it that soon so I took it out. When I had everything else just about ready to serve, I reheated the turkey in the microwave for three minutes then popped it under the broiler to brown/crisp the skin. I was worried that it would be dry from cooking so fast and then having to be microwaved, but it wasn’t. And the gravy was the best I’ve ever had or made! I only got half a cup of drippings so I halved the gravy recipe, adding half a cup of chicken broth to make a cup total. Thank you for sharing this!
HIGH FIVE Gwen!!! N xx
This was a last minute meal, I am impress in how easy is to make a delicious turkey, we loved this recipe and plan to reuse in future. Thank you
That’s so terrific to hear Helen, thanks for sharing your feedback! N xx ❤️
Tried this recipe tonight as it was just my wife and son (total of 3 of us). Absolutely WONDERFUL! We only had a 2.5lb turkey breast and I still used the same amount of rub and it was DELICIOUS and MOIST! However, I did reduce the amount of thyme (dry) to 1 1/4 tsp.
Also, the 2.5lb breast cooked MUCH faster than I had anticipated. It cooked in under 3 hrs on my slow cooker (crockpot) and it was on Low setting. Maybe because the only slow cooker we have is a large Rival 7Qt model (?). Anyway…..as for the gravy, it was the best I have ever had! Happy Thanksgiving and as they say…..Gobble till’ you Wobble 🙂
Gobble till’ you Wobble!!! BA HA HA!!!
I made this today for Thanksgiving! I always made a whole turkey in the oven. My daughter was upset with me that I was only making a breast, mind you she only eats breast meat. It was the breaking of tradition that upset her. But once we sat down to dinner and tasted the turkey breast everyone was very happy. It was very moist & flavorful. The gravy was delicious also. My house smelled so good while it was cooking I couldn’t wait to taste it. Will definitely make this again & give this recipe to family & friends. Thank you for sharing!!
I’m so pleased that your daughter was happy with this too! Thank you so much for sharing your story – N xx
Best turkey ever! And the gravy was perfection! Thanks so much for sharing!!!!
That’s so terrific to hear Angela, thanks for sharing your feedback! N xx ❤️
Delicous and super easy!
🙌🏻
OK, well I had high hopes for this recipe, but things didn’t go quite as planned. (Mostly my fault, or the fault of my equipment.) First, the only slow-cooker I had large enough for my 7.5 lb. breast is a pressure cooker that has a slow-cooker option. Unfortunately there is no option to select “High” or “Low” with slow cooking. I did a bit of research and someone commented that for this model, the slow cooker function is equivalent to the low setting on regular slow cookers. So I went with that, and per the instructions above, I set it for 7 hours. Three hours into the cooking and I noticed that the juices in the pot were boiling (or at least at a very high simmer) so I figured that it was cooking on something closer to the “high” function. Sure enough — when I tested the meat, it was already above 170!
Then to add to my problems, I only have a broiler function in the top (smaller) of my dual oven range. And the turkey wouldn’t even fit under the broiler element, much less be one foot below it. I thought about using a blow torch to brown the skin, but instead put it in the oven at the highest temperature available (525 F) on the convection setting, and left it in for about 10 minutes. Not much browning, but I didn’t want to risk leaving it in any longer and cause the meat to dry out.
Anyway, I took it out and tried a slice, and it IS very moist and tasty. But now I’ll have to refrigerated it and reheat it for when I need it later in the day. Oh, and the gravy came out perfect!
Oh no! I’m sorry to hear that J-Man but it sounds like you caught it in time if you checked it at 3 hours and it was above 170. And WHOOT that it still came out ok!!! HIGH FIVE!! N xx
What if hen turkey is done early and you’re cooking stuff in the oven still?
Cover and keep warm but don’t leave it in your slow cooker! 🙂 N x