Slow Cooker Turkey Breast – Culinary Hill

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Whether you’re planning a cozy meal or a small holiday feast, this Slow Cooker Turkey Breast recipe delivers a delicious, tender bird without taking up any oven space.

A cooked turkey breast in a crockpot.

 

I love exploring slow-cooker convenience for the holidays, and this crockpot turkey breast is a great addition. It’s not practical for large gatherings, but it’s perfect for small feasts (like a Thanksgiving for Two) and even meal prep if you just need a change for chicken.

Start with a bone-in, skin-on turkey breast. I love to rub the outside with butter and add fresh sage leaves (I do the same thing with my Perfect Roast Turkey, a giant bird fit for a crowd). Add some water to the bottom of the pot, then cover and slow cook to tender turkey breast perfection.

Recipe ingredients

Labeled ingredients for slow cooker turkey breast.

At a Glance: Here is a quick snapshot of what ingredients are in this recipe.
Please see the recipe card below for specific quantities.

Ingredient notes

  • Bone-in turkey breast: Look for a turkey breast with the words “no salt added” on the label. The best (and safest) way to thaw a frozen turkey breast is slowly in the refrigerator over the course of several days (about 2 days for a 7-pound turkey). Never thaw a turkey using warm or hot water, in the microwave, or at room temperature; all of these methods may let bacteria grow before the turkey is thawed.
  • Chicken broth: Homemade chicken broth, or turkey broth, if you’re one step ahead of things. Store-bought works, too.

Step-by-step instructions

  1. Place turkey breast in the bottom of a slow cooker, then dry with paper towels. Rub the softened butter over the outside of the turkey. Press sage leaves in to the top of the breast and season with salt and pepper. Add 1 cup of water to the bottom of the slow cooker.
A raw turkey breast in a crockpot.
  1. Cover and cook on LOW for 4 to 5 hours. Begin testing for doneness after 4 hours. A thermometer inserted into the thickest part of the breast should reach an internal temperature of 175 degrees on a meat thermometer, and the juices should run clear.
A cooked turkey breast in a crockpot.
  1. For browned skin (this step is optional), transfer an oven rack to the middle position and preheat broiler on HIGH. Transfer the cooked turkey breast to a rimmed baking sheet and brush with olive oil. Broil on HIGH for 7 to 10 minutes, until the skin is golden and brown.
A cooked turkey breast in a crockpot.
  1. Transfer the turkey breast to the carving board and tent with aluminum foil and allow to rest for 15 minutes. Place turkey breast on a cutting board and slice the breast meat on an angle.
Slow cooker turkey breast slices on a wooden cutting board.
  1. Arrange the slices on a serving platter and serve.
A platter of slow cooker turkey breast.

Recipe tips and variations

A plate of turkey breast with gravy, mashed potatoes, and green beans.
Turkey Breast with Mashed Potatoes, Turkey Gravy, and blanched Green Beans.

Frequently Asked Questions

Can you make gravy from a slow cooker turkey breast?

Turkey breasts are short on fat, and when a slow cooker is involved, you end up with a lot of water. Still, you can finagle a turkey breast with the drippings you have. You need 6 tablespoons fat total, but you can add butter to reach that amount if you don’t have enough. You’ll cook down the drippings, strain the liquid, then whisk in a thickener like flour or cornstarch. Find the full recipe at How to Make Turkey Gravy.A white gravy boat filled with turkey gravy.

Favorite sides for turkey

Slow Cooker Turkey Breast

Whether you’re planning a cozy meal or a small holiday feast, this Slow Cooker Turkey Breast recipe delivers a delicious, tender bird without taking up any oven space.

Prep Time 30 minutes

Cook Time 1 day 5 hours

Total Time 1 day 5 hours 30 minutes

Servings 8 servings

Course Main Course

Cuisine American

Calories 97

  1. Bone-in whole turkey breast: Look for a turkey breast with the words “no salt added” on the label. The best (and safest) way to thaw a frozen turkey breast is slowly in the refrigerator over the course of several days (about 2 days for a 7-pound turkey). Never thaw a turkey using warm or hot water, in the microwave, or at room temperature; all of these methods may let bacteria grow before the turkey is thawed.
  2. Chicken broth: Homemade chicken broth, or turkey broth, if you’re one step ahead of things. Store-bought works, too.
  3. Yield: My Roasted Turkey Breast recipe is designed to feature a 7-pound bird which will feed about 6 people (about 1 ½ cups turkey per person or 9 cups total). Scale up or down as desired to accommodate your group size and interest in leftovers.
  4. Storage: Transfer extra carved Roasted Turkey Breast to an airtight container and refrigerate for up to 4 days.

Serving: 1.5 cupsCalories: 97kcalCarbohydrates: 3gProtein: 1gFat: 10gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gTrans Fat: 1gCholesterol: 8mgSodium: 4151mgPotassium: 96mgFiber: 1gSugar: 1gVitamin A: 90IUVitamin C: 8mgCalcium: 99mgIron: 1mg


Meggan Hill is a classically-trained chef and professional writer. Her meticulously-tested recipes and detailed tutorials bring confidence and success to home cooks everywhere. Meggan has been featured on NPR, HuffPost, FoxNews, LA Times, and more.




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