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.
Marissa Shauver says
Do you recommend brining the turkey breast before or will it be juicy and moist without brining?
Nagi says
Hi Marissa! This is the safest way to make a juicy turkey without brining 🙂 I don’t brine turkey when using this method!
lisa says
HI Nagi. I am anxious to try this recipe. I have a 7.5 pound bone in, and it barely fits in my crock pot. I don’t think there is room to elevate with the garlic and onion. Do you think this will be a problem if I leave it out? I know you said it needs to elevate. Just wondering if having the bone in makes a difference. Thank you!
Nagi says
Hi Lisa! Can you scatter some garlic cloves and sliced onions on the base? That won’t elevate it too much 🙂 Just so the juices are nice and tasty to make the gravy!
lisa says
I can! Thank you
Christina says
The biggest half breast I found today at my market is 3 1/3 lbs. Should I still check with a meat thermometer after 6 hours?
Nagi says
Hi Christina! To be safe, check with your meat thermometer at 5 hours. Slow cooking turkey is more forgiving that roasting so you have some leeway, but to be extra sure start checking at 5 hours!
Christina says
Thank you Nagi! Have a wonderful holiday season!
Kristin says
Wondering the same thing myself!
Nagi says
Hi Kristin! I responded to the answer below 🙂 Hope it helps!
Kristin says
I’ve got a 3lb boneless.
Marcos Cruz says
What do you think about using dry thyme for the rub? Worst time of year to find the fresh kind in the store all sold out! Thanks for replying so quickly to my other comment you’re the best!
Nagi says
That’s totally fine Marcos! Go ahead with using thyme on the rub 🙂 N x
Heather says
How long would you cook a 1.5 lbs boneless turkey breast in a Slow Cooker? Also, I personally love garlic and don’t believe in there being too much, but can using a whole garlic for that long be overpowering to someone who isn’t as big of a garlic fan?
I love this idea and am very excited to try this out for my very small Thanksgiving gathering!
Nagi says
HI Heather! The garlic flavour mellows out a lot with long cook times, it doesn’t have that strong garlic flavour at all. 1.5 lb…. hmm, I would check the internal temp at 4 hours to be safe but it will probably be about 4.5 – 5 hrs 🙂 N x
Cindy says
Hi there! I’m excited to try the juicy slow cooker recipe! I may have to bake the turkey breast in the oven instead. Would you recommend this? If so, how should I modify the recipe? Thank you for your help 😊
Nagi says
Hi Cindy! You sure can 🙂 Follow the roasting steps in this recipe -> https://www.recipetineats.com/garlic-herb-butter-roasted-turkey-breast/
Gina says
What are the steps I need to take to brine and for how long?
Nagi says
Hi Gina! Follow the steps in this recipe https://www.recipetineats.com/genius-easy-juicy-roast-turkey-dry-brined/ The notes tell you how much salt to use for different turkey sizes and the same applies to breast. 24 hours is probably enough for breast, or up to 36 hours. 🙂 No need to be 100% exact here, as long as you do 24 hours, that’s already going to make a good dent into the brining!
Cindy says
Thank you Nagi! That is what I was thinking as well. I appreciate your quick response. Have a wonderful Thanksgiving!
Grace says
Hi, did you use a slow cooker(crock pot) or a pressure cooker? Sorry! It just looks like me pressure cooker ☺️
Nagi says
That’s ok Grace! I get asked that ALOT!!! It is a slow and pressure cooker in one and I use the slow cooker function for this recipe. I’m in Australia and it’s a brand called Breville, it’s basically an Instanpot. But I use the slow cooker for this recipe, it can’t be done in a pressure cooker (outside dries out). N x
Grace says
Never mind, my mistake!!! 🤣
Nagi says
😘
Kay Craig says
Hi, What can I do to elevate the turkey breast if I do not have a whole onion or head of garlic? Will it be OK to omit these?
Nagi says
Hi Kay! Use a big sheet of foil and scrunch it up, then form a ring and place it in the bottom of the slow cooker, then put the turkey on top. Best to relevant a bit (1″/2.5cm from base, will sink as it cooks) because a) the bottom of the turkey cooks faster b) ends up completely submerged in juices. 🙂
keith says
Or you can use quarter or half cut potatos
Nagi says
👍🏻
Angela says
Is this a slow cooker or pressure cooker? In the US slow cookers have glass lids…
Nagi says
Hi Angela – please see note above video, yes it is a slow cooker.
Marcos says
So excited to make this! What do you think about adding a few carrots and celery to the bottom of turkey?
Nagi says
Hi Marcos! You certainly can, that would add a bit more flavour to the juices to make the gravy 🙂 But they won’t be edible – I mean, they will be, but they will be super soft and mushy. So do that with the purpose of making the juices even more flavourful!
Tara Hickman says
Can you cook this on high in the slow cooker for 1/2 the time?
Nagi says
No!!! Please don’t Tara, you will overcook it 🙂
Ryan says
Are we covering this with the lid during the cook time?
Nagi says
Hi Ryan! Yes, the slow cooker lid 🙂 N x
Bethany G says
Would I be able to use this recipe with turkey breast cutlets?
Nagi says
sorry Bethany, this is not suited to cutlets 🙂 N x
Bethany G says
So I just bought turkey breast tenders… they are 1.5 pounds. I have a smaller sized crock pot, do you think this will work?
Nagi says
Hi Bethany, it will work just fine but you’ll need to drastically reduce the cook time. Are they 1.5 lb in TOTAL or EACH, and how many are there?
Bethany G says
Ok I used the wrong term…they are actually turkey breast “tenders” and they are a decent size. I got two packages.. one is 1.58 pounds and the other is .86 Pounds. So about 2 pounds total. Do you think this would work? It’s basically like a whole turkey breast, but cut into 3 large pieces. Would the cooking time need adjusted?
Nagi says
Hi Bethany, sorry to say that I don’t recommend this recipe, each piece is too small even though they add up to 2 lb. In all honesty, I would recommend using this rub and searing in butter on the stove, it sounds like they would cook pretty quickly on the stove! I hope that helps.
Ann says
I am cooking a Turkey Breast the day before Thanksgiving so I can make gravy for a large group. I am going to cook it your way in slow cooker 6lbs. How much gravy do you think I can get out of this. I need probably 2 to 3 quarts or gravy. Thanks
Nagi says
Hi Ann! This recipe makes 2 cups of gravy 🙂 But just scale up the gravy by hovering your cursor over the slider and use chicken or beef broth. 🙂 N x
David says
Hi there! Looking to use this recipe for Thanksgiving in the states — using a bone-in breast. I’ve heard of some recipes calling to put the breast side down while cooking, to bring the juices to the breast meat – do you recommend doing this in the slow cooker? Thanks!
Nagi says
Hi David! I know that method 🙂 It’s not necessary for this recipe and also it will ruin the rub on the skin! 🙂
Kristi says
I made this last night. My husband said it was the best turkey he ever had. I made it in a 6 quart crock pot., with 7.1 pound turkey breast, that came with a pop up timer. It took 5 hours, generated 2 cups of juices, and was delicious. Thank you!
Nagi says
Great to hear Kristi! Thank you very much for leaving a review – N x ❤️
Matt says
I was looking for an easy recipe for a small group of people. I didnt want to make a whole turkey, but didnt want to make a dry turkey breast. To my absolute pleasant surprise, this turkey was delicious and moist. It had flavor and was juicy. The only thing i did different was use the gravy pack that came with the turkey and it was the best gravy ive ever had. Thank you for sharing this recipe and it will be going in my permanent cook book!
Nagi says
Great to hear Matt! Thank you very much for leaving a review – N x ❤️
David Gavin says
Thanks a million!
I cook for my Mom and I… and this has become a regular favorite since we first tried it last year! 🙂
Nagi says
I’m so happy to hear that your mother and you both love this David!! N x
Martin says
I made this last night. I wasn’t happy with it, but it was not the fault of the recipe itself. I advise anyone doing this to use a probe thermometer or check temp frequently. I had an 8.5 pound double breast (huge) and even at that size, after 4 hours, it was already very near temp (165F). I used a “CrockPot” brand slow cooker with a rubber lined sealed lid. I started in on high (admittedly this may have contributed to it being done earlier than expected). As I was in the thick of multi-tasking everything else for my Friendsgiving in a small kitchen with nowhere else to “store” the bird, I shut off the unit, popped the lid and let it rest in the pot. Mistake. It was dry to almost crumbling. Some other recipes call for up to 9 hours! at low. I imagine, outside of my own errors, that one’s cooker capability needs to be considered. It was an expensive cut and although my guests were gracious, as the cook, I was saddened by the outcome of a rather expensive cut of meat. 🙁
Nagi says
Oh Martin, I’m sorry to hear that but the recipe does specifically say to cook on LOW! N xx 😭
Martin says
Thanks for responding Nagi- but like I said, despite the “low”, this requires TEMP control versus TIME in respect to cooker style and weight of meat. Your recipe calls for a 3-4 pound breast, mine was twice the size. I did HIGH for 40 minutes with a just-out-of-fridge/ cold breast. I don’t think the small time at HIGH was the influence in this coming out dry — it was that I left it is the unit as I explained. If I removed it from the unit and let it rest (had I had somewhere to put it — duh), mind you, after FOUR hours at LOW, it might have been better. (please don’t misunderstand me, this is a great way to free up the oven — flavor: not sure about the garlic.) Turkey is “sensitive” (did you know that Europeans (Spain) consider turkey more or less “carrion”/ road kill?) . Mine was fresh, butcher cut ($41 USD !). Live and learn, but there are variable factors in which I will consider in any next attempt. Thank you for your dedication and fabulous instruction to home cooks. ~love
Kathy says
Is it possible to stuff the turkey before cooking?
Nagi says
Hi Kathy! That is quite a different recipe involving butterflying then pounding the turkey to stuff then roll up, is that what you are after?