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 been viewed over 3 million times and has hundreds of 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 – dry or wet brine. 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 3 million times since I first published, there’s hundreds of fantastic reviews, it’s a simple recipe and there’s a recipe video below to guide you through it step by step.
And in all honesty – worst case? Your turkey goes a bit over and it’s not 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.
Hungry for more? Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for all of the latest updates.
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 4. No water is required for this, the turkey steams in its own juices. It won't dry out or burn but it is important to elevate the breast off the bottom with the onion and garlic! 5. My SLOW COOKER: Some people have questioned the slow cooker I am using, saying it looks like a press cooker. I am using a slow cooker called a "Breville Slow Fast Cooker" which is a slow cooker AND pressure cooker in one. This recipe is cooked using the slow cooker function. This recipe is not suited to a pressure cooker. 6. Got turkey leftovers? Use it up in White Turkey Enchilada Soup, Garlic Bread Leftover Turkey Pot Pie or Muffulettas! 7. Nutrition per serving, including gravy.
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.
Rob says
An amazing recipe
Worked brilliantly
My mother wanted turkey for Christmas (I have a dodgy oven) and because of this recipe I was able to do so
Thank you
Mona says
I made this for Christmas dinner and it was delicious.
Wendy says
Hi Nagi, thank you for this wonderful recipe, which worked beautifully for Christmas lunch yesterday – the turkey meat was so tender! And hope you had a lovely Christmas celebration yesterday, albeit in ‘lockdown’.
Tiffany winter says
Do I need to thaw the Turkey breast?
Phil says
Bought a 3.5 kg turkey buff, too big to fit in my slow cooker. Easy fix went out bought a new clean hacksaw blade and cut a small section off the bottom. All good.
Karen says
Hi. This recipe looks fab. Can I just check that i can use my crockpot slow cooker as I don’t have the type that you have? Also what if there is no skin on the crown? Do you have to add more rub or liquid?
Thanks
Jill says
Is a stuffed turkey breast the same cooking time .
Nagi says
Hi Jill, stuffed will take longer depending on it’s size. N x
Michelle says
Would cook time for 2 five pound turkey breasts, bone in, in slow cooker be the same as one 10 pound?
Made this recipe with a small breast for Thanksgiving and the family LOVED it. Now making double and dont want to mess it up, eek!
Nagi says
No Michelle, you’re cooking them as their individual weight, not total weight. Good luck!! N x
Melissa says
This recipe sounds fab! I’m hoping to stuff my turkey, should I do this while it is in the slow cooker or after when I roast it to crisp the skin?
Nagi says
Hi Melissa, prior to cooking as you’ll want the stuffing to cook too. N x
Aneita says
Do you remove the netting off a turkey breast before cooking? And if you should do so, should you tie it with string? Thanks so much
Nagi says
Hi Aneita, yes remove the netting – no need to tie it here. N x
kerrin says
Hi Nagi, how long for a 1 kg breast thawed.
Nagi says
Hi Kerrin, as per the recipe notes. Enjoy! N x
Ola says
Hi there Nagi, I was wondering if I can still use this recipe with a turkey crown that is tied up in a lattice of bacon? Thank you
Nagi says
I don’t see why not Ola, although not sure how the bacon will hold up after being slow cooked. N x
Jennifer H says
I made this slow cooker turkey breast for Thanksgiving and it totally saved my little quarantine family in the USA. The gravy is absolutely perfect. Thank you for everything you do!
Morgan R Watson says
Uh no. Followed the recipe and it is tough and rubbery
Nagi says
Hi Morgan, sounds like it need to cook longer for it to become more tender. How big is your turkey breast & how long was it cooked for? N x
CC says
I had to cook this for 8 hours as opposed to 7 however I think there was something wrong with my thermometer because it seemed a little overcooked when I got it out. Definitely should have just trusted the recipe. It was still incredible. The gravy was sooooo delicious.
Debbie says
I have a 1.09kg boneless skin on Turkey breast joint, how long would I cook this for ? And I assume whatever the time is, I cook on low ?
Nagi says
Hi Debbie, yes as per step 6 of the recipe, cook on low – the cook times are listed in the recipe notes. I hope you love it! N x
Polly says
Loved this, tried it today for Christmas trial run. Great, moist turkey, no fuss, easy as.
Lauren says
Hi Nagi, big fan! Have made a few of your recipes and was planning to shove this turkey in the slow cooker at xmas.! Just one problem…. I accidentally pre-ordered a boneless “rolled” (and camembert/ham stuffed!) Turkey breast! 2.7kg. I’m going to give it a go and hope for the best…. unless you have any suggestions? (My oven will be full otherwise haha!) Love your work. Cheers.
Kerrin says
I did not know about frozen turkey breast. I bought one for Christmas Dinner. I decided to test it out last night with this Recipe and it was Amazing.
Nagi says
That’s great to hear Kerrin! N x
Nikki says
Hi Nagi, I was wanting to cook this on the stove in a Le Creuset dutch oven instead. How long would you recommend for a 2-2.5kg boneless, skin on turkey breast? Thanks
Nikki says
Hi Nagi, what cooking time would you recommend if I was to cook this on the stove in a Le Creuset dutch oven instead? I’m cooking a 2- 2.5 kg boneless skin on turkey breast for Christmas and want to make sure it is delicious!
Thanks