Without a doubt, this is the easiest, safest and tastiest way to cook turkey breast without brining. This Slow Cooker Turkey Breast is 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!
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A JUICY 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!
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
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.
TIPS FOR COOKING TURKEY BREAST
- 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.
Turkey is more often than not a centrepieces for holiday feasting in many households around the world. So I know it can be nerve racking, trying a new recipe.
But you can have Confidence in this Slow Cooker Turkey Breast recipe. It’s been viewed over 2 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
MORE TURKEY OPTIONS
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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
Nutrition Information:
MORE TURKEY RECIPES
GARLIC HERB BUTTER ROAST TURKEY BREAST
The garlicky, herb butter smeared under the skin takes this turkey to over-the-top-deliciousness! No brining. Recipe here.
One Pan Cajun Turkey and Sausage Stuffing / Dressing
An irresistible Cajun seasoning rubbed on turkey breast then roasted WITH the dressing around it. No bringing required. Recipe here.
Genius Dry Brined Turkey
Hands down, the easiest and smartest way to brine a whole turkey for juicy roasted turkey. And you can brine even while it’s still frozen! Recipe here.
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LIFE OF DOZER
This is what a food coma looks like.
Great recipe! Came out very moist and thr gravy was perfect. Do you have a recipe for a whole Turkey in slow cooker? If I were to use this same recipe how much extra would be needed and how long in slow cooker? Thanks!
Hi MJ I don’t unfortunately, I don’t think they’d make a slow cooker big enough to fit the turkeys we have here!
Amazing recipe. Hated turkey until I made it this way. Thank you for sharing this.
Wahoo, you’re converted now James ☺️
I realised they were going to be way too small – at about 300g each – so found a different butcher! I now have a perfect 2kg with skin on turkey breast ready for the slow cooker tomorrow. Am very excited!
I hope you love it Julia!
Thank you for your delicious recipes. I am looking to use your turkey breast recipe for a Christmas in July lunch but noticed that the turkey breasts are quite small at the butcher. Is there any difference to how I follow the recipe if I use 3 individual turkey breasts (ie. do I still just go by total weight).
Hi Julia, no, you’ll need to cook them based on the individual weight. How big are they?
I realised they were going to be way too small – at about 300g each – so found a different butcher! I now have a perfect 2kg with skin on turkey breast ready for the slow cooker tomorrow. Am very excited!
Despite my love of cooking, particularly during the holidays, I cannot tell you how many dried out, lacklustre Turkey dinners I have cooked and somehow eaten – Until I came across this fabulous recipe of yours! Nagi, it was simply delicious and 12 people have now experienced a food coma first hand. Dozer should have been here Sunday however saying that, the leftovers did not include much turkey barring a few crumbs. Thank you for the great recipe!!
Hands down the BEST wild turkey recipe ever!!! I have failed multiple times at cooking wild turkey. My husband was so excited about this one. Thanks for sharing!!
I’m so glad you loved it Dita!
Excellent! It was a tad salty so next time I will cut back on the salt but this was a big winner at our house! And don’t skip the gravy! I had plenty of liquid without adding any stock.
By far, my favorite Turkey recipe of all time. It’s so moist and flavorful. My entire family (including several picky eaters) adore everything about this recipe. Thank you thank you thank you! Signed, Grateful in Maryland!
What is the slow cooker timing for a boneless 10 pound rolled turkey
This recipe was sent from heaven! I made it with a 7 lb bone-in turkey breast. I think my crockpot is getting a little wonky since it cooked it in half the time. And man! That gravy was to die for!! Im usually a fan of milk gravy, so I was a bit skeptical, but I was happily surprised by the depth of flavor in such an easy gravy! Can I make this recipe with a whole chicken? Would it work the same?
Hi Rebecca, I’m so happy you loved it!! Try this recipe for a whole chicken: https://www.recipetineats.com/slow-cooker-lemon-garlic-roast-chicken/ ❤️
Do you peel the garlic? It also looked like you put half down. Thanks.
Hi Carol, no I don’t bother peeling, it’s simply cut in half horizontally and place face side down in the bottom of my slow cooker – N x
I only found 0.8kg and 0.7kg bone in breasts at my store. I also bought 2 drumsticks 0.5kg. Should I have them in for 6 hours of more like 3-4?
Hi Julie – are you using turkey breasts?
TIP: buy frozen bone in turkey breast (especially if on sale) and have meat dept. cut it in half. I usually freeze half and cook up the other half. Great if you do not have a large family to cook for.
This is the first time I have ever rated/commented on a recipe. But this one exceeded my expectations. I had a 7 pound bone-in turkey breast and decided to try cooking it in the crockpot. Since I’ve never done it before, I followed the recipe exactly. But I ended up working late and it cooked for almost 11 hours. I figured that I would come home to burnt, dried up turkey. I was wrong. It was the most tender, juicy, succulent turkey that my family had ever tasted. My daughter has Celiac disease, so I used gluten free flour for the gravy…and it was amazing. I didn’t even need to make separate gravy for the rest of the family. Thank you!
Sounds like you nailed it Tamara!! Thanks so much for taking the time to give me some feedback! ❤️
New Year”s Day 2019, made your Juicy Slow Cooker Turkey Breast. My family loved the recipe. Made the following additions to the gravy, added 1 teaspoon Parsley, Sage, Thyme, black pepper & Paprika. This is the best recipe I have ever cooked in a crock pot. This is a five star winner. Nagi, thanks for sharing your great recipe.
Sounds amazing Barbara!
Made a 6.7 lb bone-in unbrined breast a couple days ago, only made minor changes based on what I had on hand. Had it on low and checked after 5 hours. It was Done! Registered over 200 degrees. Didn’t serve it for another day and half and followed directions. It was Delicious and so Moist! We are definitely going to do this again, no more struggling with brining, stuffing the bird and struggling for oven space.
I’m so glad it was a hit!!!
Season’s greetings Nagi. Fantastic results using your guidance for Christmas. So helpful to not use the oven which was needed for the roast spuds etc. Perfect results for both turkey and gravy.
Overcame the problem of stuffing (a MUST for the various suspects) by making a basic bread stuffing and cooking it in a bundt pan. Spectacular. Thanks for moving me out of my comfort zone.
I made this for Christmas and it was a huge hit! Truly juicy and delicious. Thank you Nagi!