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Slow Cooker Turkey Breast is the perfect way to get tender, juicy turkey with a fraction of the prep but all the flavor. Let the slow cooker do ALL the work!
Reasons You’ll Love This Recipe
- Incredible Flavor: Because this cooks all day in a slow cooker, all the flavors meld into the juicy turkey meat, creating a tender, delicoius turkey!
- Convenient: Using the slow cooker for your turkey frees up the stove and oven for all the amazing side dishes. Stuffing, Famous Mashed Potatoes, The Best Sweet Potato Casserole, The World’s Best Green Bean Casserole and some Parker House Rolls.
- Versatile: This turkey is so flavorful and delicious that you will want to make it more than just on Thanksgiving or Christmas. It’s great any time of year.
Turkey Breast Ingredients For the Slow Cooker
Making the turkey in the crockpot is the best! That way, you have the oven to make everything else. Not only that, but the turkey’s flavor and tenderness are unbeatable! Scroll to the bottom of the post for exact measurements.
Turkey
- Boneless Turkey Breast Roast Thawed: It wouldn’t be Thanksgiving without a turkey! Just make sure the breast will fit in your crockpot and has had 24 hours to thaw in the fridge.
- Onion: Adds a hint of sweetness and savory flavor that perfectly complements the turkey breast.
- Garlic Cloves: Gives the turkey that incredible punch of savory flavor.
- Whole Carrots: Provide a bright sweetness while softening, releasing their juices, and infusing into the breast.
- Chicken Broth: Adds moisture and flavor into the turkey while it cooks.
- Fresh Herbs: Fresh Rosemary and Sage add a bright, earthy note to the turkey breast while it cooks.
Butter Herb Rub
- Softened Butter: The base for the rub that soaks into the slow cooker turkey while it cooks. You can use salted or unsalted butter, whatever your preference.
- Garlic Powder: Gives extra garlic flavor in the butter rub.
- Dried Onion Flakes: Adds a sweet, slightly tender flavor and texture.
- Salt & Black Pepper: Enhances the flavors of everything in this recipe.
- Paprika: Complements the vegetables and addds a hint of peppery heat.
- Dried Herbs: Combine Sage, Rosemary, and Thyme, is the ultimate combination in dried herbs for classic flavor.
Slow Cooker Turkey Breast Recipe
It only took me a short time to prep everything and throw it into the slow cooker. In just a few hours, I had the most delicious, moist, and tender turkey I have ever had! Trust me, you will want to make this all year long!
- Prep: Prepare the turkey by thawing it ahead of time. I thawed mine in the fridge 2 days in advance! Line your slow cooker with a liner or spray with non-stick cooking spray. Place the onion, garlic, carrots, chicken broth, and herbs sprigs in the slow cooker’s bottom.
- Stir: Combine the softened butter, garlic powder, dried onion flakes, salt, paprika, sage, rosemary, thyme, and pepper in a small bowl. Stir to incorporate the herbs into the butter.
- Coat: Spread the butter mixture generously all over the thawed turkey.
- Cook: Place the turkey into the crockpot and cook on LOW for 6 hours or HIGH for 4 hours. The turkey is done when the internal temperature reads 165 degrees Fahrenheit with a meat thermometer. Carefully remove your turkey from the slow cooker and then place it on a platter. Let it rest for 5 minutes before slicing, and enjoy!
Crockpot Turkey Breast Tips and Variations
- Turkey: Make sure your turkey breast will fit in your slow cooker! 5-6 pounds will fit in standard 7-quart slow cooker.
- Citrus: Add sliced lemons or oranges to the bottom of the slow cooker for added flavor!
- Boneless vs Bone-In: I prefer boneless turkey breast because it’s easier to slice and has more meat! You can use a bone-in turkey breast if you prefer. It will add more flavor to the meat, but you will also need to cut and remove the bones and skin after it is cooked.
- Rest: Allowing the turkey to rest before carving gives the juices time to distribute evenly through the meat. It sounds weird, but it’s totally true. Let it rest before cutting.
- Thaw: Be sure to thoroughly thaw your turkey breast in the fridge for at least 24 hours. Do not thaw at room temperature.
- Gravy: Make gravy to go with it!
How to Store Crock Pot Turkey Breast Leftovers
- In the Refrigerator: If you have any leftovers store them in the fridge in a tightly sealed container or even a freezer bag for up to 4-5 days.
- In the Freezer: Place cooled leftover turkey in an airtight container or sealable bag. Freeze for up to 3 months! Thaw overnight in the fridge.
- To Reheat: Reheat any leftovers in the microwave until warmed through.
More Turkey Recipes to Try
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Slow Cooker Turkey Breast
Amazing juicy and perfectly tender turkey breast that slow cooks all day in the crockpot!
Ingredients
Turkey
- 5 pounds boneless turkey breast roast thawed
- 1 onion peeled and quartered
- 3 garlic cloves
- 3-4 whole carrots peeled and cut into 2-inch pieces
- 1/2 cup chicken broth
- 1 sprig rosemary
- 1 sprig sage
Butter Herb Rub
- 1/4 cup butter softened
- 1 teaspoon garlic powder
- 2 teaspoons dried onion flakes
- 2 teaspoons salt
- 1 teaspoon paprika
- 1 teaspoon dried sage
- 1 teaspoon dried rosemary
- 1 teaspoon dried thyme
- 1/2 teaspoon black pepper
Instructions
- Line your slow cooker with a liner or spray with non-stick cooking spray.
- Place the onion, garlic, carrots, chicken broth, and sprigs of herbs in the bottom of the slow cooker.
- Combine the softened butter, garlic powder, dried onion flakes, salt, paprika, sage, rosemary, thyme, and pepper in a bowl. Stir to incorporate the herbs into the butter.
- Spread the butter mixture generously all over the thawed turkey.
- Place the turkey into the crockpot and cook on LOW for 6 hours or HIGH for 4 hours. The turkey is done when the temperature reads 165 degrees Fahrenheit with a thermometer.
- Carefully remove your turkey from the slow cooker and place it on a platter. Let it rest for 5 minutes before slicing and enjoy!
Notes
Updated on November 6, 2024
Published on November 24, 2020
Nutrition
Calories: 420kcalCarbohydrates: 7gProtein: 57gFat: 20gSaturated Fat: 8gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 2gTrans Fat: 0.2gCholesterol: 167mgSodium: 1211mgPotassium: 118mgFiber: 1gSugar: 2gVitamin A: 4139IUVitamin C: 3mgCalcium: 21mgIron: 0.4mg
Nutrition information is automatically calculated, so should only be used as an approximation.
Tried this recipe?Mention @alyssa_therecipecritic or tag #therecipecritic!
Can I use this with the creole injection seasoning or would it throw off the taste completely?
It would definitely change the taste but it sounds delicious! Let me know if you try it and how it turns out.
I understand that you mix the soup, juice, and cranberry sauce to pour over the top. You also salt and pepper it. In the pictures of pouring over the top there is some kind of spice or herb already on the turkey? Can you tell me what that is? Thanks:)
I used some salt and seasoned pepper on the turkey before I added the sauce mixture on top!
I will be trying this for Thanksgiving. I have a question. You have two different cooking temps -165 deg and 180 deg. I’m going to cook mine to 165 because that is standard for poultry. But checking to see if I missed something. Thanks.
165 degrees is correct! I have just edited the typo in the recipe card to reflect that. Thank you for letting me know!
Oh, that’s looks so delicious. I’ll prepare it for my pregnant wife to surprise her :). I love the details and the photos on your website Alyssa. Can I use also some lemon juice? Thanks you so much.
Yes, that sounds great! Your wife is going to love this. That is a sweet surprise for her.
Could this recipe be used with a whole chicken?
This is a terrific recipe! The turkey comes out incredibly tasty & moist. I only wish that Lipton would come out with a little ‘lower sodium’ onion mix, for folks who like to eat a bit healthier, since they realize the dangers of ingesting excess sodium, over time. The consequences are cumulative. That being said, it’s clear that a majority of readers don’t bother to read the entire post, then go on to ask questions which were already covered in the narrative.
Do we use a turkey breast, or a whole turkey? Your picture looks whole, but recipe says breast.
I used a whole turkey for this recipe but you can use a turkey breast if you would like.
Came out perfect..thanks so much
I am wondering if I can use something besides the Onion soup mix because of the sodium content?
You can omit it or make your own homemade onion soup mix. It gives it so much flavor and adds to this turkey breast.
Sounds interesting. Did it turn out moist?
One other question – did you put the breast in the crockpot with the meaty side up or down? Does it matter?
Yes it is perfectly moist. The slow cooker kept the moisture inside. AS long as you do not over cook it it will be amazing! I put the meaty side up.
Would a packet of Lipton Recipe Secrets work for onion soup mix? Anyone?
Like another reader, I’m also curious if you used a bone-in or boneless turkey breast.
Mine did have the bone in it. But I am sure that either can be done. 🙂
Sounds excellent. The onion soup mix freaks me out a bit. Does it taste really onion-y?
Bone in turkey breast or bone out?
This turkey looks wonderful Alyssa! I love that it turned out so moist and flavorful.! I love finding new slow cooker recipes and can’t wait to try this 🙂 Thanks for sharing and hope you and your family have a wonderful Thanksgiving!
This looks delicious! Did you use a turkey breast on the bone or boneless?
Mine had the bone it in but I am sure both would be great!