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.
What are the options if the skin was removed from the breast?
Just proceed with recipe as is and add an extra drizzle of oil all over 🙂 N xx
Hi…made your slow cooker turkey breast today and both my husband and I LOVED it! Moist, just like you promised.
So easy And requires no attention. Just put It on and forget about it!
Thanks So much for sharing…I’ll be watching for turkey breasts to go on sale from now on!!!
That’s wonderful to hear Micki! Thanks for taking the time to let me know you enjoyed this! N xx
I had zero experience cooking turkey. I’ve made this twice now and it is fantastic! Each time I made it with a whole turkey breast. I had to cut the ribs out so it would fit into the slow cooker. Worked fine. The gravy is great too. Super easy.
I LOVE hearing that Bob! Thanks so much for letting me know! N xx
How do you get your gravy to have such a dark color? Mine was much lighter each time I made it.
Hi Bob! To be honest, most of the colour is from the paprika 🙂 That combined with the turkey drippings in the slow cooker. N x
Hey I don’t like turkey breast because it is so dry however I was given one and I used your recipe it was fantastic and so moist
Thank you
LOVE HEARING THAT Evelyn! N x ❤️
This was Amazing!! I never thought I would make a Turkey Breast in a Crock Pot. The gravy is the best gravy I have ever had. Question Could you do this for Chicken Breast? And if so how long would you keep it in for.
TY
sorry Dawn, breast will cook too quickly for this recipe! 🙂 N x
Can I use a regular crock pot instead of a slow cooker?
Same thing – so most definitely! 🙂 N x
Nagi,
Another winner! I have not tried a recipe of yours that was not a winner and absolutely delicious! I love to make turkey when it is stress free! This recipe was so delicious and the gravy was awesome! The turkey was moist and tender. The oohs and ahhs were flowing during our dinner! Thank you for your awesomeness!!!
That’s so great to hear Vicky! Thank you for letting me know you enjoyed it! N x
Forgot to rate. I wish there were ten stars!
Wow!! Best turkey I’ve ever tasted in 70 years. I put it on the menu once a month now. Thanks so much.
That’s so great to hear Maureen! So glad you enjoyed it! N x ❤️
Turkey breast is in the slow cooker for my second time making this recipe. The aroma is so fantastic!
Are there any other meats that you would cook this way with an onion garlic base and dry rub?
Hi Bea! Pork would be ideal for this!! N xx
Amazing!
That’s wonderful to hear Donna! So glad you enjoyed this! N xx
Never cooked anything in a crock pot in over 50 years of cooking. Tried this today and cannot believe how amazing it is! Moist and flavorful!!
🙌🏻
Delicious
🙌🏻
Made this for Thanksgiving last year and the compliments came from EVERYONE. The best one(s) came from my granddaughter who had spent Thanksgiving with her other grandmother and her parents then she came to us around 7 p.m. After having just finished dessert at her other grandmother’s house she came to us and I let her taste a nibble of the turkey and gravy…she then asked to have a plate of just turkey and gravy. Then, when she finished that she asked for a SECOND plate of turkey and gravy. She talked about it all weekend long. This will now become an absolute, every year recipe. Thanks so much!!!
Thank you so much for this fantastic recipe ! The Turkey breast was excellent and we all loved it and it will be from now on more often cooked.
Thank you once again and very nice greetings from Finland
Greetings and thanks from Alberta, Canada. The turkey breast and gravy were fantastic, even without skin. I love the onion-garlic roasting rack.
So glad you enjoyed this Bea! N x ❤️
I followed the instructions, cooked on low for 6 hours, and my turkey made almost no liquid at all, it was also a bit on the dry side. I noticed my turkey breast did not have skin on, would that make the difference?
Just have an enquiry. If using the slow cooker and have a turkey piece that is half the weight of the amount in the ingredients list do I cook it for half the time say 3-4 hrs for a 1kg turkey piece or is it still the 6-7 hours? Soory for my being nieve but am new to slow cooking. Thanks in advance for your reply!!!!!
Hi Linda – no problems, happy to help! Use the cook times in Note 5 🙂 N x
I made your juicy slow cooker turkey breast recipe for dinner tonight. It came out moist and delicious. I followed your tips on reheating in the microwave and putting under the broiler to brown it up a bit. Worked great! The gravy was excellent as well. My husband really loved it. My daughter and son-in-law dropped by after eating out (Thai food) and started tasting and ended up fixing a plate and taking a plate to our granddaughter. My daughter loved the gravy. I didn’t make dressing but I did make mashed potatoes and the gravy was delicious on them. I will certainly make this again. This is a winner! Thanks, Nagi!
p.s. You have my condolences on the outrageous prices you pay for turkey down under.
I made your Charlie (Brown) today, and it is now in the fridge. It will go on a ginger beef stir fry with green onions (scallions) tomorrow and maybe some of your shrimp (or vegetable) fried rice. Yum.
So my parents were in town visiting and tonight I made this recipe. They LOVED it. I do have a quick question though, the turkey breast I bought from Trader Joe’s only had Half breast with rib meat (with skin). So, I adjusted the recipe to a 4 people setting. When I was eating the turkey (my portion), I felt it could be more juicier, so I was wondering what I’m missing. (When they ate it, they said it was juicy), but I felt it could be even more moist. I put it on LOW for 6 hours. After I let it rest for 20 minutes (I put foil to retain the heat). Then I put in oven and broiled around 4-5 minutes to get a nice cripsy skin. Any advice? Thanks!