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.
Sue says
Will a bone in turkey breast cook okay in my slow cooker (size of instant pot) if it is sitting on its end at a slight angle instead of flat on the onions and garlic? I don’t know if I should buy an oval shaped crock pot so it can lay flat. The turkey breast is 6 lbs.
Nagi says
Hi Sue, as long as it fits it should be ok – I have the cook times in the recipe notes 🙂
Shelby says
What size crockpot do you use?
Tabitha says
Hi!! Can you cook your turkey breast from frozen in the crockpot with this recipe or best to thaw first? Thanks! Tabitha
Nagi says
Hi Tabitha, Always thaw first – N x
mel burns says
Dearest Kitchen Goddess: Why no carrots or celery in the bottom of the pot?
btw: I am so doing this for Thanksgiving!
Nagi says
Hi Mel, because they’d get too mushy in the time this cooks – and not needed to be honest!
Maggie says
Would this recipe work with turkey tenderloin? I can’t get an entire turkey breast, but was thinking about cooking 5 individual tenderloins (maybe 2 kgs total) in my large slow cooker.
Nagi says
Hi Maggie, not really, they’d be too small unfortunately – N x
Nikki says
Can I prepare this turkey the night before and store in fridge?
Nagi says
You sure can Nikki, then just pop it in the slow cooker in the morning to cook ❤️
Sue L says
I noticed you don’t put any liquid in the crockpot, is that correct?
Nagi says
Hi Sue, that’s correct – there’s no need to put any liquid in – N x
Laura says
I love this recipe. Always moist and very tasty, And you can make a killer gravy afterwards. I love the slow cooker idea, it turns out so well every time!
Nagi says
YESSS!!!!
Krystle says
I have read so many comments and trust that this will come out as a tasty addition to my table… Just to be sure though I am am looking for clarification… the onion and garlic are not to be peeled at all? What do you do with them after? Does the natural protective wrapping they have stuff get in the juice? Do you strain the liquid then? I’m nervous about that… and a bit confused
Nagi says
Hi Krystle! No need to be nervous, this is a forgiving recipe 🙂 Keep the skin on the onion and garlic because it holds them together longer while they cook, keeping the turkey elevated out the juices it will drop while slow cooking (see video – there’s tons of liquid at the end!). The other purpose they serve is to flavour the liquid which then forms the basis of the incredible gravy! And yes they are strained out later 🙂 or just pick them out! If you watch the video it should help clarify! N x
Rosemary says
Hi Nagi I can’t wait to make your Xmas recipes. My son says my old Robson slow cooker is too “fast”. Do you recommend yours please.?
Nagi says
Hi Rosemary, I use a Breville fast/slow cooker – it’s multifunctional and does a great job – N x
Sha says
This recipe looks amazing and I really want to try it, I’m just concerned that I don’t have the right kind of turkey breast. I have two 2.5 lb split turkey breasts that don’t really seem to look like the cut of meat you’re using. Does that mean I would drastically reduce the cook time?
Nagi says
Hi Sha, I have the cook times in the recipe notes for different weights ☺️
Venalynn says
Hi,
This would be my first time to use this recipe. I can’t wait. I prep everything in my crock pot for tomorrow. I read something in the comments about not being easy to slice. Is there a proper way to slice the turkey?
Thank you
Nagi says
Hi Venalynn! I can assure it is very easy to slice, certainly far easier than a whole turkey! No special technique – just slice away! N x
Lisa says
This was just perfect. I made this today to see if we will enjoy it for Thanksgiving next month. We were very pleased with how tender and juicy it was, and as a bonus the gravy is very tasty. I can’t imagine roasting a breast in the oven after trying this. Bravo! Our breast was about 6 lbs. and I cooked it for eight hours.
Nagi says
I’m so glad you gave it a go Lisa, it’s my favourite by far!
sharon j wright says
This was delicious! The gravy was the bomb! Best turkey I have ever made and so easy.
Nagi says
Thanks so much Sharon, that’s awesome to hear!
Kathi says
As I was thinking about Thanksgiving (yes, already), I was filled with dread. For the past several years,due to medical issues, cooking Thanksgiving dinner left me exhausted and I had to rest days afterward and I just didn’t enjoy Thanksgiving anymore. I knew I had to find an easier way to do the cooking for Thanksgiving. I discovered this site and actually had tears in my eyes as I read the recipes. This is a great solution personally for me for easier cooking and for the first time in years, I am actually excited about cooking for Thanksgiving – looking forward to trying these easy recipes. I am thankful for you sharing these recipes and problem solver for a worn out cook!
Nagi says
That’s so great to hear Kathi, cooking shouldn’t be tiring – it should be enjoyable!!
Mj says
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!
Nagi says
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!
James says
Amazing recipe. Hated turkey until I made it this way. Thank you for sharing this.
Nagi says
Wahoo, you’re converted now James ☺️
Julia says
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!
Nagi says
I hope you love it Julia!
Julia says
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).
Nagi says
Hi Julia, no, you’ll need to cook them based on the individual weight. How big are they?
Julia says
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!
Lesley Josic says
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!!
Dita says
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!!
Nagi says
I’m so glad you loved it Dita!