Crock Pot Turkey Breast

Crock Pot turkey breast is my favorite way to enjoy tender, juicy turkey without the hassle of roasting a whole bird. It’s a simple, hands-off method that delivers flavorful results every time. Whether I’m making it for a smaller holiday meal or just want a fuss-free protein for the week, this slow cooker turkey breast always comes through.

Why You’ll Love This Recipe

What I love most about cooking turkey breast in the Crock Pot is how effortless it is. I just season it, set it, and let it slow cook until it’s perfectly juicy and fall-apart tender. There’s no need to baste, watch the oven, or worry about dryness. Plus, the drippings make an easy, flavorful gravy right in the pot.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Boneless or bone-in turkey breast (4–6 pounds)

• Olive oil or melted butter

• Garlic, minced

• Onion, sliced

• Chicken or turkey broth

• Fresh or dried herbs (thyme, rosemary, sage)

• Paprika

• Salt

• Black pepper

• Lemon slices (optional for added brightness)

Directions

1. I pat the turkey breast dry with paper towels and rub it all over with olive oil or melted butter.

2. In a small bowl, I mix together garlic, salt, pepper, paprika, and herbs, then rub the seasoning all over the turkey.

3. I place the sliced onion and lemon (if using) in the bottom of the slow cooker to create a flavor bed.

4. I pour in the broth, then set the turkey breast on top, skin-side up.

5. I cover and cook on low for 6–7 hours or high for 3–4 hours, until the internal temperature reaches 165°F (74°C).

6. Once done, I carefully remove the turkey and let it rest for 10–15 minutes before slicing.

7. I strain the juices from the Crock Pot and use them as-is, or simmer them with a bit of cornstarch slurry to make a quick gravy.

Servings and timing

This recipe serves 6–8 people, depending on the size of the turkey breast. It takes about 10 minutes to prep and 6–7 hours to cook on low (or 3–4 hours on high).

Variations

Sometimes I add sliced carrots and celery for more depth in the drippings. For a sweeter touch, I brush the turkey with a bit of maple syrup or orange marmalade during the last hour. When I want a smoky flavor, I add smoked paprika or a splash of liquid smoke to the broth.

Storage/reheating

I store leftover turkey in an airtight container in the fridge for up to 4 days. For longer storage, I freeze slices in freezer bags with a bit of broth to keep them moist. To reheat, I warm them gently in the oven with a splash of broth or microwave in short intervals, covered.

FAQs

Can I use a frozen turkey breast?

Yes, but I thaw it completely in the fridge first—usually over 24–48 hours depending on size. Cooking from frozen is not recommended in a slow cooker for safety reasons.

Will the skin be crispy?

No, the Crock Pot method makes the skin soft. If I want crispy skin, I broil the turkey breast in the oven for 3–5 minutes after slow cooking.

Can I use boneless turkey breast?

Absolutely. It cooks a little faster than bone-in, so I start checking for doneness around the 5-hour mark on low.

How do I make gravy from the drippings?

I strain the juices, then simmer them on the stove with a cornstarch slurry (1 tablespoon cornstarch + 1 tablespoon water) until thickened.

Can I cook vegetables with the turkey?

Yes, I often add carrots, potatoes, and celery under the turkey—they absorb all the flavor and make a great side.

Conclusion

Crock Pot turkey breast is the perfect solution for an easy, flavorful turkey dinner without all the work. I love how juicy and tender it turns out, and the built-in gravy makes the whole meal feel complete. Whether it’s for the holidays or just a cozy family dinner, this recipe always delivers comfort and convenience in one delicious package.