Slow Cooker Turkey Breast Recipe

A turkey breast is one of my favorite ways to get all the cozy holiday flavor without committing to an entire turkey.

The slow cooker keeps the meat moist while the onions, garlic, herbs, and seasoning flavor both the turkey and the drippings underneath.

And because slow cookers don't brown skin, a quick trip under the broiler at the end gives you that golden finish.

Let's get started!

Why You'll Love This Recipe

• Minimal hands-on work: Let the slow cooker do most of the cooking.
• Juicy turkey: Gentle cooking helps keep the breast tender.
• Perfect for smaller gatherings: No need to cook a full-size turkey.
• Built-in gravy: The drippings become an easy pan gravy.
• Great for holidays or Sunday dinner: Classic turkey flavor without tying up the oven.

Ingredients You'll need

See the recipe card below for exact measurements.

• Turkey breast: Use a completely thawed 3- to 4-pound bone-in or boneless turkey breast.
• Turkey seasoning: My homemade seasoning blend adds savory holiday flavor.
• Kosher salt and black pepper: Season to taste based on how salty your seasoning blend and broth are.
• Butter or olive oil: Helps the seasoning adhere and adds richness.
• Onion: Creates a flavorful base underneath the turkey.
• Garlic: Adds savory flavor to the drippings.
• Low-sodium chicken broth: Adds moisture and becomes part of the gravy.
• Fresh thyme and rosemary: Optional, but especially good for Thanksgiving.
• Lemon juice: Brightens the cooking liquid and balances the rich flavors.

👉🏾 See the recipe card below for exact quantities and full instructions.

How to Make Slow Cooker Turkey Breast

Here's the quick overview. The recipe card below contains the complete measurements and instructions.

1. Season the Turkey

Pat the thawed turkey breast completely dry.

Loosen the skin gently and rub some of the butter and seasoning underneath it.

Coat the outside with the remaining butter, turkey seasoning, salt, and black pepper.

2. Build the Slow Cooker Base

Add the onion, garlic, herbs, chicken broth, and lemon juice to the slow cooker.

Place the turkey breast on top, skin-side up.

3. Start on High

Cover and cook on HIGH for the first hour.

Then switch the slow cooker to LOW and continue cooking until the thickest part of the breast reaches 165°F.

Start checking early because slow cookers vary.

4. Rest the Turkey

Transfer the cooked turkey breast to a sheet pan or cutting board.

Let it rest for about 15 minutes before slicing.

5. Broil for Crispy Skin

If you want golden skin, place the turkey under the broiler for about 3 to 5 minutes.

Watch it closely.

6. Make the Gravy

Strain the slow cooker drippings.

Make a simple butter-and-flour roux in a saucepan, then slowly whisk in the drippings until the gravy is smooth and thickened.

Slice the turkey against the grain and serve with the gravy.

LaKita's Expert Tips

• Completely thaw the turkey first. Do not put a frozen turkey breast into the slow cooker.
• Pat it dry. This helps the seasoning adhere better.
• Season under the skin. It gives the meat more flavor instead of seasoning only the surface.
• Use low-sodium broth. Turkey seasoning and packaged turkey can already contain plenty of salt.
• Start on HIGH. Give the slow cooker a strong start before switching to LOW.
• Keep the lid closed. Every time you lift it, the cooker loses heat.
• Use a thermometer. Cook time is approximate; temperature determines when the turkey is done.
• Cook to 165°F. Check the thickest part of the breast without touching bone.
• Broil only at the end. The slow cooker keeps things tender, but it cannot make the skin crisp.
• Rest before slicing. This helps the meat retain more moisture.

Bone-In vs. Boneless Turkey Breast

Either works.

Bone-In Turkey Breast

Bone-in turkey breast generally has:

• More flavor
• Good moisture retention
• Skin that can be broiled crisp after cooking

It may also need more time in the slow cooker.

Boneless Turkey Breast

Boneless turkey breast:

• Fits easily in most slow cookers
• Is easy to slice
• Usually cooks a little faster

If yours comes tied in netting, leave the netting in place during cooking and remove it after resting.

How Long Does Turkey Breast Take in the Slow Cooker?

Use time as a general guide, not the final test.

For a 3- to 4-pound turkey breast, plan roughly:

• Boneless: about 4½ to 5 hours total
• Bone-in: about 5 to 6 hours total

Start on HIGH for the first hour, then switch to LOW.

Begin checking early and remove the turkey only when the thickest part reaches 165°F.

Different slow cookers can cook at noticeably different speeds.

What Temperature Should Turkey Breast Reach?

Turkey breast should reach 165°F in the thickest part.

Insert the thermometer into the center of the thickest section without touching bone.

Do not rely on the color of the meat or juices alone.

Can I Cook a Frozen Turkey Breast in the Slow Cooker?

No.

Thaw the turkey completely in the refrigerator before cooking.

A frozen turkey breast takes too long to move safely through the temperature range where bacteria can multiply quickly.

For refrigerator thawing, allow roughly 24 hours for every 4 to 5 pounds.

A 3- to 4-pound breast will generally need about a day, but I prefer giving myself extra time rather than cutting it close.

Do I Have to Broil the Turkey?

No.

The turkey is completely cooked before broiling.

Broiling is only for appearance and texture because the moist environment inside a slow cooker cannot create crisp skin.

If you're using skinless boneless turkey breast, skip this step entirely.

How to Keep Turkey Breast From Drying Out

The biggest thing is not overcooking it.

Start checking the internal temperature before the estimated cook time is finished.

Other things that help:

• Use enough cooking liquid.
• Keep the slow cooker covered.
• Let the turkey rest before slicing.
• Slice against the grain.
• Store leftovers with a little broth or gravy.

Can I Add Vegetables?

Yes.

Large pieces of carrot and celery can go underneath the turkey with the onion.

Keep them underneath rather than piled over the breast so the turkey cooks evenly.

Can I Make Slow Cooker Turkey Breast Ahead?

Yes.

Cook the turkey up to 1 day ahead, let it cool, slice it, and refrigerate it with a little broth or gravy to keep it moist.

Reheat gently before serving.

For Thanksgiving, I prefer cooking it the same day when possible, but making it ahead is a good option if you need to simplify the holiday schedule.

Storage and Reheating

Refrigerator

Refrigerate cooked turkey within 2 hours.

Store sliced turkey and gravy in separate airtight containers for 3 to 4 days.

Freezer

Freeze sliced turkey with a small amount of broth or gravy in a freezer-safe container.

Use within about 2 months for best quality.

Reheating

Place the turkey in a covered baking dish with a splash of broth or gravy.

Warm gently until the turkey reaches 165°F.

Avoid reheating it longer than necessary so the meat stays moist.

Easy Turkey Gravy From the Drippings

Don't throw away the liquid in the slow cooker.

Strain the drippings and skim off excess fat.

Melt butter in a saucepan, whisk in flour, and cook briefly to make a roux.

Slowly whisk in the strained drippings and simmer until the gravy thickens.

Taste before adding more salt because the drippings already contain seasoning from the turkey and broth.

What to Serve With Slow Cooker Turkey Breast

Serve it with:

• Southern Cornbread Dressing
• Southern Mac and Cheese
• Creamy Mashed Potatoes
• Southern Fried Cabbage
• Southern Collard Greens
• Southern Mustard Greens
• Honey Butter Cornbread
• Sweet Potato Pie
• Southern Pecan Pie

Basically: let the turkey occupy one corner of the plate and let the sides fight over the rest.

Frequently Asked Questions