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:
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Slather turkey with a simple magical rub;
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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);
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Slow cook for 5 to 6 hours;
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Briefly broil/grill or bake to crisp the skin; then
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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!
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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.
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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)
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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.
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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!
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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.
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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.
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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)
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Crisp the skin under the broiler. The extra flavour you get is worth it – and it only takes a few minutes
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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!
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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.
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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 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.
Too bad all your friends were contacted by you to respond on Nov 26th-28th.Dishonest is being nice
Our Thanksgiving trip was cancelled a day before we were to leave. I found this recipe, and it was SO good – tender and juicy. We didn’t have much skin on the breast, so we didn’t crisp it, but it was delicious! Thank you for the great recipe.
I made this with a 9# turkey breast, slow-cooked for 6.5 hours. It was moist and delicious! Will definitely do this again- so easy. The gravy was good, too. I did not brown the skin as we don’t eat it.
Turkey breast was moist and delicious.. easiest way to get thanksgiving meat on table. Pushing the garlic through the sieve to create gravy proved to make a gravy that was too garlic heavy for 3/4 of the guests – even garlic lovers. I will add celery to the onion and half the garlic for the gravy portion- everyone tastes differ. What does not change is this very easy method to cook a turkey breast and actually get moist, tasty meat. Thanks so much
Nagi never disappoints! This turned out perfectly for our small Thanksgiving. Delicious, moist turkey with even more amazing gravy! Best part is I didn’t need an oven (I skipped the last step of crisping the skin) and everyone loved it!
Great recipe. I added a sprig of rosemary too and it came out so moist, juicy and delicious as you stated it would. Saving the recipe to make again!
I made this today and I’m disappointed. I used a 4.5 lb bone-in breast and it basically shredded as I cut it. I think it will make good shredded Turkey sandwiches (if I can figure out how to make them). It’s not what I was expecting or wanted though. The flavor is good, but you can barely tell it’s even Turkey breast. Is this normal or did it go wrong?? Could it be because of the bones? The gravy tastes amazing, but is thinner than I like. I tend to have bad results with crockpot recipes 😞
Cooked this with some rosemary from my patio and the turkey came out moist and flavorful. I cooked from frozen so it took awhile, but it’s much more moist than it’d be in the oven. Remove herbs before broiling so you don’t start a fire. Will probably use this again for xmas. 🙂
OMG! This is the most AMAZING turkey breast ever!!! Nagi…you are the BOMB!! This frees up my oven for my stuffing and roasted carrots. Could not believe the amount of juice from this 6lb turkey breast!! I rested it on garlic, onion & celery stalks. Was done in 5hrs on low! Used a boneSo simple & so moist!! This recipe is a keeper for me & hubby! Thx so much for sharing! Make this…you can’t go wrong!
I used a lemon herb butter as a rub that I found at our local Grocery Outlet and it worked great. The turkey breast came out supper moist and the gravy is really good.
I just got done make my turkey breast and gravy. It is fantastic. It’s the first time I’ve ever made gravy that I actually liked. Turkey is moist and delicious Thank you for posting this.
If my turkey breast is to high to fit the lid on the slow cooker can I use non stick foil to cover the slow cooker?
I am making this slow cooker turkey breast for the first time. My turkey breast weighs 8 pounds. My question is: do I double tge garlic, onion, & thyme since my turkey weighs more?
I always come to you when I need a foolproof recipe and I’m giving this one a try for Thanksgiving. My mom likes thighs, so I’m wondering if I can cook one of those alongside the breast. If so, should it be above or below the breast (assuming I can’t fit both side by side)? Would they both go in for the same amount of time? And, finally (sorry!), do I calculate time based on the combined weight of the breast and thigh?
Good morning Nagi, first of all, thanks for all the amazing recipes.. My gorgeous husband got me Dinner as a treat, it’s fantastic.
Quick question re the slow cooker turkey breast recipe. I usually use Nigella’s butterflied double breast turkey stuffed with Italian sausage meat recipe for our Christmas meal. If I precooked the stuffing do you think your recipe would work? I’d love to give your recipe a try.. guess I could cook the stuffing separately? Think I’ve just answered my own question!
Happy eating, Lindy x
awesome timing. I reluctantly bought just a (brined) turkey breast (prefer dark meat, myself) today because I am going to have squamous surgery (outside of derm’s office) Wednesday – ie the day before – and am told I will have enough mobility to walk to a nearby bathroom for the next few days. But not to expect much more re: mobility – (back of calf will get dug into), mostly obo wound management. I had one of these about eight years ago and I think I remember it took me a week for the wound to heal well enough that I would not bust the stitches by trying to walk around the block. Tonight, husband said, blankly, “I will have to cook?”. This is gonna make it so much easier for me to prep so he can manage our low, low key Thanksgiving this year. Thank you!
Did you use salted or unsalted butter?
Good question! I used salted butter in the gravy and realized I should have used unsalted. Otherwise it was terrific — the entire recipe was perfect. Our turkey breast was delicious and so was the gravy (but for that extra salt).
My turkey breast came wrapped in twine. Do I remove the twine before cooking or leave it on?
Remove the twine.
It’s just a turkey breast? Usually intl full birds have that. If just breast, you can remove it.
The turkey breast I buy comes with twine and I cut it off.
Unless I missed it, there’s no mention of liquid in the slow cooker. You refer to juices leeching from the turkey though. All you say is place the breast on garlic cloves and onions. So, what liquid are you suggesting – turkey broth? Also, what rub do you suggest? I’m trying this breast idea rather than a full turkey. Thanks!
Guy- this is probably too late to be of help but you don’t add any liquid until you make the gravy., if there isn’t enough turkey juice in the crockpot I had enough turkey juice to make gravy without any added broth.
I hope you proceeded — it actually calls for no liquid in the crock. I know, I read it carefully to make sure I was reading it correctly. And indeed it came out so beautifully. (The only liquid on the turkey and in the crock is the olive oil that you make the rub with. My turkey breast after 6 hours left me with 1-1/2 cups of juices that I used for the gravy.
You don’t need any liquid…you will get plenty from the turkey breast itself! As for the “rub” just follow Nagi’s recipe…AMAZING!!
No liquid is necessary Aldo she gave the ingredients for the rub! Gl and Turkey on
You didn’t read through. It says the turkey will create its own juices. Don’t add anything liquid to the slow cooker.
I’ve made this many, many times. No liquid, just the garlic and onions. The rub is right in the recipe.
Do you think I could use a torch to brown the skin on this recipe? It looks delicious and easy but sometimes not enough oven room on big days.