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.
Hi! Can i add chunks of potatoes pieces under the turkey while it’s cooking on Low?
Hi, I was a little leery about trying this on Christmas day, but I’m SO glad I did! The turkey came out juicy, flavorful and tender, I used a thawed, boneless turkey breast and followed your directions. It was delicious! Thanks for sharing!
You are welcome, Kim! N x
Hi is this a typo? “A 2 kg / 4 l2b turkey breast”
Do you mean 4 lb turkey breast?
Thanks
Lee
Love your site! We need more slow cooker meals! It’s freezing and wet here in Northern California!
Love Turkey – hate all the effort. Basting every twenty minutes? Too much hassle. Bought an organic, outrageously expensive 2kg breast from the Nice Butcher on Christmas Eve – we had family and friends to be visited on the Big Day and Boxing Day – so cooked it today – exactly as per your instructions.
Will never do Turkey in the oven again (well, except for the last little browning the skin under the grill). No effort – and possibly the nicest, juiciest, most succulent Turkey I’ve ever had. And oh – the gravy! Cannot stop eating it! Keep dipping chunks of bread into it when I go by the saucepan – which is quite often…
Thanks once again Nagi – this is brilliant!
Absolute perfection – my friends said it was the best Christmas dinner and turkey they have ever had – so succulent. Thank you
Winner, makes Christmas cooking so easy. The only error I made was heating up the bread rolls after browning the turkey but forgetting to change the oven out of grill mode. Still, all your recipes were so well received, I was forgiven for my blackened but slightly undercooked dinner rolls. Who needs bread when there’s delicious turkey anyway. Merry Christmas, have a safe and healthy 2022.
BRILLIANT recipe! We did celery stalks at the bottom, wedged to the sides instead of the onion and garlic and that worked well too (We had different gravy). such easy cleanup!
This was my first attempt at cooking a turkey – I don’t really care for turkey…or gravy for that matter. BUT – this recipe is delicious!! The turkey is tender, juicy and flavorful. The only thing I changed was I stuffed some celery inside that I needed to get rid of, and I used smoked paprika because that’s all I had. Oh, and I messed up – I didn’t let the turkey rest before browning it…it still was perfect. The GRAVY!! Dear God this gravy is so heavenly I just wanted to drink it! I’d make this recipe again just for the perfect gravy it makes. Thank you for a wonderful recipe, and for a new dish in my meal rotation.
This turned out delicious! It was by far the best turkey breast I’ve ever had. I’m usually a dark meat gal and avoid the dry white meat; this was a game changer. The one thing I was bummed about was that my oven ceased to work on Christmas Eve so I couldn’t crisp the skin. Even so, it was divine, especially with that awesome gravy!
First time cooking a Turkey crown and it came out amazing!! Everyone said it was the juiciest turkey breast they’d ever had. So easy and the last step broiling really does crisp the skin. Loved it!!
Could I do the slow cooked turkey on Xmas eve, leave it and then just grill the skin only on xmas day?
Hi Nagi, is it possible that with this recipe the turkey can be cooked in a conventional oven.
Thank you.
Hi Nagi…could this be adapted with a whole chicken?
I’ve done that already! https://www.recipetineats.com/slow-cooker-lemon-garlic-roast-chicken/ N x
Hi, in your video, it looks like you are leaving the onion unpeeled and the garlic whole, complete with stalk – is this correct? does it not make the gravy have onion skin still on? sorry if im missing something here lol..
Hi Joanne – we strain out the solids before making the gravy – they add more flavour and colour! N x
Nagi, love your recipes. I’m buying a large 2.5kg stuffed rolled turkey breast from our butcher(in netting). Do you think it could be cooked in the slow cooker?
Where in Australia do you recommend buying this cut of turkey?
Thanks in advance
Try your local butcher Kate or Coles and Woolies have them near the holidays. N x
Did this on Saturday as a pre- Xmas meal for our friends and honestly was the best turkey we ever had. So easy to do and the rub gave it an amazing colour and flavour. Full and happy belly’s left our house . Thank you Nagi !
P.S recently found your website and making my way through your recipes and currently living my best food life 🙂
You are welcome Craig! N x
Hi Nagi, hope everything is going well with your book. We made this turkey yesterday, finally I can make turkey without it being dry, so I will stick to this recepi for ever now and the gravy… sluuuurp. Give that fluffbag a big belly rub from us 🙂 x
The fluffbag will love that!! N x