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 fine 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. 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.
Hi Nagi! Is it possible to cook the turkey in the oven?
Hi Mane, roasting directions are linked in the recipe instructions here – N x
I’d like to make this tomorrow. And I was just given a large branch of fresh sage, so I am wondering about adding that. What do you think of using sage in this? (I also have ground sage, if that helps.) Going further, I see I have both spanish paprika and smoked hungarian paprika. Any thoughts of the most favorable combination of any or all of those ingredients, together with the other ingredients in your recipe?
Hi Tony, I love to mix up the herbs – sage will work beautifully here (I’d also use spinach paprika in this one) N x
Thanks for your quick reply. Follow up question: How much fresh sage for a 6.75 lbs turkey breast? (Mixed into your other ingredients.)
I’d like to make this tomorrow. And I was just given a large branch of fresh sage, so I am wondering about adding that. What do you think of using sage in this? (I also have ground sage, if that helps.) And I see I have both spanish paprika and smoked hungarian paprika. Any thoughts of the most favorable combination of any or all of those, together with the other ingredients in your recipe?
This sounds wonderful. Do you think it would be just as good to use turkey broth instead of chicken broth. I bought some specifically for doing in the crockpot but have chicken broth also. Have you tried it with turkey broth?
Yes definitely!! I only use chicken as turkey broth isn’t readily available here! N x
I thought you would say that. Can’t decide which of your turkey breast recipes to use. They both sound wonderful.Glad I found you!
The guys got a turkey this weekend, so I made this tonight. It was fabulous, moist and tasty. And the gravy came out perfect. The meat was skinless so I was worried it would be dry, but still yummy. 4.5 lb at 6.5 hours. Impressive and easy. Thanks so much!
I LOVE hearing this Rita 🙌
do i thaw the turkey breast first please need to know time is running out. Please send your answer to my email thankyou and god bless
Hi Dorothy, yes, food should ALWAYS be thawed before cooking! N x
Can you do this with a pre-cooked turkey breast?
I had a 7.5 lb bone in turkey breast and when checked at 5 hours it was 185 degrees. I had on low on crock pot. Next time will check at 3.5 hours.
Hi Jamiee, the turkey is slow cooked so you are cooking the meat longer to break down the protein – you won’t need to watch the temp – N x
Good to know. Thanks!
Turkey was lovely and moist. Loads of compliments
YESSS!!! That’s great Denise – N x
OMG! This is the BEST turkey I have ever tasted. I will only be making my Xmas turkey this way forever now.
And the gravy!! I’m a gal who likes her gravy by the liter… so I suggest doubling the recipe ;p
I normally do not cook meat as we are vegetarian but a family member want a turkey. I used your recipe and it was the best I have ever had and so easy. I had a 4lb one and it was done in 4 hrs.
Given I cook literally everything in a slow cooker, I knew there must be a recipe somewhere for a slow-cooked turkey. I am so glad I found Nagi’s recipe – it is absolutely delicious. I cooked a 3kg skin-on boneless crown for 8 hours on Christmas Day, rested it for 45 minutes and blasted it in a hot oven for 3 minutes to crisp the skin. It was by far the best turkey I have ever cooked. I am sure it will be just as delicious cold for today’s Boxing Day turkey salad. I will never cook turkey any other way again. Thank you Nagi for this fantastic recipe.
Wow! I usually do turkey breast in an oven bag and finish out of the bag, wondering if I’ve pulled the bag off too soon. Slow cooker method was easier and so much better. I put it under the grill to finish (prosciutto wrapped) – perfect. I am a lifelong gravy hater, and have been converted by the turkey gravy. Perfect Christmas dinner with almost no oven heat.
HELP! been researching this recipe for days now, and just realised that the bird I have is way too big for the slow cooker. Should I hack into the bird to make it fit, and if so any idea how. Thought of spatchcocking it…. but I’m a complete noob 🙂
I’m thinking of attempting this for Christmas Day but my rolled Turkey breast has been covered in a lattice of bacon rashers. This means I won’t be able to use the rub. Do I still cook the same?
Hi Nagi, change of plan has landed me with cooking Christmas turkey but I have never cooked one, can you please tell me, can I slow cook this in the oven instead, if so what temp? I know it seems ridiculous given how hot it’s been in Australia at the minute but I don’t have a slow cooker. Many thanks and Merry Christmas.
I only have a normal slow cooker at home not a pressure cooker or a fast cook slow cooker. Is it ok to use it to cook this?
Appreciate all your comments & encouragement accompanying your recipes, definitely going to give this a go, thanks again Nagi
1st time making this and it was a huge success. I stopped making turkey all together for the last few years because my husband said it was dry and not up to par with how he remembered his grandmother’s as a kid. Well finally last night after 32 years of marriage turkey how he remembered it. He had thirds. Oh my gosh and the gravy. Thank you so much….
Hi Nagi,
Made this last year and it was top notch! First time making turkey and I was feeling like a chef! Definitely have you to thank for that.
Would you recommend this recipe for a whole turkey?