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.
Has anyone tried this with a skinless Turkey breast?
I finally cooked a turkey breast I’ve had in my freezer for a while and am glad I came upon this recipe for the crockpot. It was moist and yummy! I did add a few butter pats under the skin for more flavor.
I used a 4.5 pound turkey breast and it was perfect in 5 hours. Glad the recipe says to check before 6 hours. I halved the salt in the rub because the turkey was brined which was the right call. This is a carefree way to cook a turkey breast!
Moist great recipe. There was something in the rub that I would adjust…not sure what the strong taste was. Gravy exceptional. Thank you!
WONDERFUL!!! The most moist, easy turkey recipe ever. Love the turkey for dinner, leftovers, sandwiches… food for the soul.
Made this today with our heritage turkey – 1/2 breast. I was anxious because heritage birds can be tougher and dryer than store bought turkey. It was PERFECT! I had to use quite a bit of chicken stock because there weren’t enough juices for the gravy, but I followed your recipe and the gravy was awesome. This recipe is a keeper!
Hi Nagi! I love your recipes! My turkey breast is 10 lbs and won’t fit into my slow cooker. Could I put it in a Dutch oven covered with foil and cook it in the oven at 200 degrees instead?
I tried this and in my instant pot I let a 7.5 lb breast cook on low(as directed) for 6hrs only to find it at 60 degrees internal temp! My device works fine so I don’t exactly trust the cooking times.
As an experienced cook I was skeptical. I don’t use my slow cooker much but have long since discovered it is valuable for certain things and this turned out to be one of them. Briefly brined a 5 1/2 lb bone in breast then followed recipe for the rub. Placed celery carrot onion and a large sprig of rosemary in bottom placed breast on top and set on low for 6 hours. It was soooo moist and flavorful. Didn’t even need the gravy. I’m forever sold.
What does 5 grinds of pepper mean?
I presume she is referring to a pepper mill. You have to turn the top or bottom of the mill to grind the fresh peppercorns. So, 5 grinds will do it! Happy Thanksgiving.
This turkey recipe is the best I’ve ever made! I followed the recipe exactly and it turned out so good, moist and flavorful! The juices it made were perfect for gravy. I’m making turkey pot pie with the leftovers tonight!
This recipe is easy and delicious turkey breast. I followed the recipe as posted and will be making again.😀😀
I make this recipe every Thanksgiving and It is fabulous! Was wondering if I can use this method for chicken breasts as well?
OMG! This is the moistest (if that’s a word 🤣🤣) turkey breast I’ve ever had. I used fresh herbs from my garden, such as rosemary, thyme and oregano. I also used a little chicken broth. I didn’t put it under the broiler after it was done because I don’t eat the skin anyway. When making the gravy I did use the onions and I minced some of the garlic cloves. This recipe is ABSOLUTELY delicious. I will definitely make it again.
Recipe turned out great, I would make it again.
I liked this for ease but didn’t love it or have the amazing results everyone else did. I used a thermometer and my 5lb breast took 5.5 hrs to reach 165. It was a good based on the amount of effort. But I made a brined version of this on Thanksgiving using salt and Apple juice and letting it sit in the fridge overnight then used the rest of your instructions to cook it in the crock pot. The results of that one was amazing. So I’ll probably use the cooking and seasoning method again but brine the breast a day ahead. This is such a lean protein there is really no other way to get the juiciness I want. Thanks for the recipe and rub.
I made this recipe today and it was delicious! So very moist. I had never made gravy this way using butter and that was also delicious. I’m glad to know this can be cooked in a crock pot. I live in an RV and the oven is too small for even a turkey breast and this came out better than I hoped! I will be doing this more now since I am on a low fat, low sodium diet and this fits me to a T. THANK YOU!
I was so nervous about cooking a boneless turkey breast instead of the usual whole bird… but I followed this recipe to the letter and it was delicious, moist and easy to carve and serve. It also freed up the oven for the roast potatoes and other vegetables; what a relief! I made the gravy with the turkey juices ( there was plenty) and topped up with the potato water and added a little brandied double cream… just because … it needed using up 😉 I have your book, Nagy, and also bought extra copies to give as gifts. Thank you for many wonderful dinners xx
Oh, five stars definitely!
I ended up doing a combination of your rub for slow cooking the turkey and the garlic butter (long story) but the combination worked really well and the turkey was fantastic and so easy. Thank you, Nagi
Hallelujah Nagi! This is hands down the best turkey I’ve had in all my 70 years. My daughter cooked this for Xmas lunch and as I don’t have a slow cooker – wondering how to adapt this for slow cook in the oven – temperature, length of cooking etc.
we have been following your blog/ cook book for years and we call you Princess Nagi in our family. Thanks so much.
YES!!! I’m so glad to hear that Helen, thank you for letting me know!! I’m not sure about the oven, I haven’t done a slow roasted turkey breast. But I love the idea of it! Maybe that will be the one I do next year!! N x
I always do a turkey buffe slow cooked in the oven. I slather with garlic herb butter and put some under the skin. Then I wrap in prosciutto. Wine and stock in bottom of pan and covered with foil. I remove the foil and prosciutto towards the end to crisp it up.