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.
Why “unpeeled” onion and garlic?
Hi Roxanna, because it’s strained later 🙂
This recipe definitely lives up to its name. It was the most tender, juicy, flavorful turkey I’ve ever eaten. The gravy was phenomenal! My husband and I were literally moaning after the first bite. This will be my go-to turkey recipe for sure.
Wow Shawna what a compliment, thanks! So glad you enjoyed it! N x
Hello from the US…Very lucky to have found your website!
I didnt even know that I liked turkey till I tried this recipe – both the turkey and the gravy were outstanding! After perusing your site,I have found many other recipies that I look forward to trying. Trying to eat low carb, so keep those fresh ideas coming!
p.s. My husband is from Argentina, and your Chimichurri recipe is honestly the closest to his that I have found online. 🙂
I am literally grinning like a fool here reading your message, I am SO GLAD your husband approves of the Chimichurri recipe!!! And I’m so glad you enjoyed this turkey, thank you for letting me know TL! N xx
I’m going to give this a whirl this weekend! I find the hands off approach of slow cooking turkey very appealing 🙂
Hope you enjoy it Steve!
I loved this recipe, it was delicious. I used my InstantPot’s slow-cooker function. However, the gasket/ring smelled strongly of garlic after washing. I have tried baking soda paste, soaking for days in dishwasher liquid, then in vinegar, and while the smell is less, it is still quite noticeable. Any suggestions?
Hi Christine, I’m so glad you enjoyed it, thank you for letting me know! ❤️ I soak my slow cooker in water + vinegar and it does the trick, just overnight. Did you do it overnight? N xx
Ok, I did a 2lb boneless, skin-on breast for 5 hours on low. It was kinda dry, and was not falling apart like I had imagined. Did I cook it too long, or not long enough?
Hi Kate! I’m sorry to hear that, do you know if your slow cooker runs hot? Have you had problems with it overcooking things in the past? 5 hours on low for a 2lb breast is not very long and definitely shouldn’t overcook. This recipe is not for a fall apart turkey, it’s sliceable. If you want to make it fall apart, I’m afraid it will be rather dry. 🙂
I made this turkey breast a few months back and am about to make it again for a party tomorrow. Need I say more? This is amazing! The breast is so moist and flavorful. The gravy rocks!Would give it ten stars if I could!
I’m so happy to hear that you enjoyed it Kari! Thank you for letting me know! N xx
Recipe sounds great but 2,080mg Sodium ??? Can’t you reduce this to something like 200mg?
Thanks for picking that up Peter! The calculator assumed it was a pre brined turkey which was completely wrong 🙂 Updated, and also feel free to reduce the salt used in the rub!
Hi Nagi- I just made this today – I used a 5 lb breast and cooked on low for almost 8 hours… the meat was so tender it fell right off the bone – also, it yielded exactly 2 cups of liquid for the gravy. It was delicious!! Thanks so much for the awesome recipe!!!
WOO HOO! So glad you enjoyed it Erica, thank you for letting me know! N xx
Hi Nagi,
I added a drumstick to my crockpot, shredded the turkey, and added it and the broth to my dressing for Xmas. BEST turkey dressing EVER…says the whole family. Thank you!
HIGH FIVE! You’re a rockstar Michelle! N xx
I am short on time. Can I kick start this in high for an hour or so and then lower it to low?
Sorry Judy, I don’t recommend it, it will overcook the outside 🙂
Thank you for this awesome recipe! First time making turkey for Christmas, and it was so easy with your excellent instructions. Most importantly it was delicious and moist and looked amazing….and the gravy was incredible. Made your maple glazed ham and cranberry sauce too. So, so good! Christmas made easy! Thank you for making me look like an awesome cook ?
Wow! You made so many recipes from my site, THANK YOU RACHEL! I’m so honoured to have been a part of your Christmas 🙂 So glad you looked like such a rock star!!!! N xx
Love, loved, loved the turkey breast. It was a big hit. Thank you so much!
Fantastic to hear! Woo hoo! N xx
Hi! This year will be my first year making a turkey, which I came across your recipe to try, it sounds easy and looks delicious. Is it necessary to leave the onion and garlic unpeeled?
Hi Lydia! It’s not critical, it’s just that you don’t need to peel them so I leave them unpeeled. 🙂
Hi! Do you have a recommendation if the turkey breast should be breast side down on the onion and garlic (carcass up), or breasts up? I know if you’re cooking a turkey in the oven it’s recommended to cook it breast side down to help make it moister. Thanks!
Hi Jessy! Keep it breast side up 🙂 Firstly you can’t open the slow cooker to flip it back and secondly, the slow cooker keeps it moist. 🙂
Hi Nagi this looks wonderful. Can you suggest making the gravy gluten free(with out the flour)?
Thank you.
Hi Karen! Sure, just make it with cornflour 🙂 Mix 2 1/2 tsp of cornflour with a splash of water in a small bowl. Follow the recipe but skip the flour, then after adding the liquid into the gravy, add the cornflour mixture. Cook until it thickens to a gravy consistency. 🙂
Merry Christmas Nagi!
Ah…corn starch yes! That is perfect! Thank you!
Could I do this with a stuffed turkey roll?
Hi Jane – You could but I don’t think it’s necessary, the stuffed roll should have stuffing that keeps the inside juicer 🙂
Hi Nagi, I have made several of your recipes and all have been delicious! I am going to be making the slow cooker turkey breast and had a couple questions. First off, my turkey breast has skin on and bone, but it is only 2 pounds 2 ounces. How long should I cook it for? Also, because I couldn’t find a big enough turkey breast, I bought some turkey thighs (with skin and bones) that I am going to cook using your same recipe just in a separate crock pot. I have approximately 4 pounds of turkey thighs, how long should I cook them for?
Hi Alana! For a breast that size, I’d cook for 5 hours on low. For the thighs, how big are they?
Hi Nagi, I’ve got 5 turkey thighs and they weigh (in total) approximately 4 pounds. How long would you suggest cooking them?
Hi Alana! 5 hours should do it 🙂 They aren’t much larger than chicken thighs and that’s how long I’d cook 4 pounds of chicken thighs. N x
Hi Nagi,
I made your slow cooker turkey breast recipe with both a turkey breast and some turkey thighs and it was amazing! The recipe is so simple, yet it turned out so gourmet tasting you’d think I spent hours slaving over the stove. Thank you so much for another wonderful recipe!
WOO HOO! I am so glad you enjoyed it Alana, thank you so much for letting me know! N xx PS Maximum output, minimum effort is my sweet spot!!!! 😉
What if it has no skin on it. I hunt turkey and just breast them with no skin. If it make a difference I’ll keep the skin on but right now mine are skinless
Hi Gary! it’s definitely tastier with skin, especially with that rub on. And also the skin is the only fat in the juices which makes the gravy. You could soften say 1 1/2 tbsp of butter then mix the rub ingredients in (skip the oil) and slather that on the breast. That will compensate a bit for not having skin. 🙂
Going to try this for my Christmas gathering. I have an oblong crock pot that will probably hold two breasts. Is the cooking time determined by total weight or weight of each individual breast? (I.e. Use cooking time for 8 lb breast when using two 4 lb breast or cooking time for 4 lb breast?) Also is a roaster oven different than crock pot? Thank you for your time and please forgive my ignorance!
Not ignorance at all! Cook time is determined by both # and total weight 🙂 Not just a direct multiplication unfortunately! What weight breasts are you looking at using? (Each) 🙂 I’ll check back here tomorrow morning and respond. N x
I will be hosting 10-11 people. Would like to have some leftovers. Can you suggest the size turkey breast/ breasts I will need? Is it preferable to have fewer but larger turkey breasts or several smaller turkey breasts? Also, I have a stand alone electric roasting pot. It has several temperature settings. Could this be used instead of a crock pot? Thank you for your time. I am excited about trying your recipe.
Hi Rebecca! I go for 300g/10oz of raw turkey per person (exc bone) but to ensure leftovers, increase it for 400g/13oz. Which means 4-5kg / 8-10lb of turkey. For this recipe, less of larger works better because it benefits from long slow cooking so I’d do 2 x 2.5kg/5lb breasts 🙂 Or one giant bouffe / double breast on the bone. 8-9 hours (see notes). I’m not sure how this would work in the roasting pot, sorry. N x
This recipe turned out perfect. I cooked it to the recipe in my crockpot for about 8 hrs. I even cooked it overnight and it was ready and delicious for my afternoon dinner party the next day!
Thanks, for a great recipe.
I’m so glad to hear that you enjoyed it Susan! Thanks so much for letting me know! N xx