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Home Turkey Recipes

Juicy Slow Cooker Turkey Breast

By:Nagi
Published:23 Nov '19Updated:27 Nov '20
1,338 Comments
Recipe v Video v Dozer v

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!❤️

Overhead photo of Slow Cooker Turkey Breast on a white plate with some slices carved, drizzled with gravy

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!

Gravy being poured over Slow Cooker Turkey Breast slices

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.

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.

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.

Overhead photo of Slow Cooker Turkey Breast on a white plate, with gravy on the side

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

Close up of freshly made Baked Mac and Cheese
Baked Mac and Cheese
Close up of Green Bean Casserole in a casserole dish, fresh out of the oven
Green Bean Casserole perfection!
Close up of spoon serving Browned Butter Sweet Potato Casserole
Browned Butter Savoury Sweet Potato Casserole
Potatoes au gratin (Dauphinoise Potatoes) fresh out of the oven
Potatoes au Gratin (Dauphinoise)
Close up of Brown Sugar Glazed Carrots on a tray, fresh out of the oven
Brown Sugar Glazed Carrots
Close up of CRISPY Parmesan Garlic Roasted Brussels sprouts
CRISPY Parmesan Roasted Brussels Sprouts (addictive!)
Overhead photo of Green beans in creamy parmesan sauce with bacon
Thanksgiving Warm Sides
Thanksgiving recipes on RecipeTin Eats
Thanksgiving Recipes
Easy Thanksgiving Menus recipetineats.com
Easy Thanksgiving Menus

Christmas side suggestions

Truly Crunchy Roast Potatoes - par boil, rough up the surface, dust with semolina then bake in a very hot oven in preheated oil. Based on a Nigella recipe.
Truly Crunchy Roast Potatoes
Vinaigrette being poured over Apple Salad with Candied Walnuts and Cranberries
Apple Salad with Candied Walnuts and Cranberries
Close up of a spoon scooping up a serving of creamy garlic parmesan Broccoli Casserole
Creamy Broccoli Casserole (Gratin)
Close up of Brown Sugar Glazed Carrots on a tray, fresh out of the oven
Brown Sugar Glazed Carrots
Potatoes au gratin (Dauphinoise Potatoes) fresh out of the oven
Potatoes au Gratin (Dauphinoise)
A simple white wine vinaigrette is the perfect Wild Rice Salad dressing. recipetineats.com
Wild Rice Salad
An epic Baked Mac and Cheese! Perfect in every way, the ultimate comfort food. recipetineats.com
Christmas Sides: Warm & Hearty
A simple white wine vinaigrette is the perfect Wild Rice Salad dressing. recipetineats.com
Christmas Sides: Light & Fresh

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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Slow Cooker Turkey Breast - the safest and best way to make MOIST turkey breast without brining is with your crockpot! recipetineats.com

Juicy Slow Cooker Turkey Breast

Author: Nagi | RecipeTin Eats
Prep: 15 mins
Cook: 8 hrs
Total: 8 hrs 15 mins
Poultry, Slow Cooker
Christmas, Festive
4.94 from 262 votes
Servings8 - 10 people
Tap or hover to scale
Print
  • 8606
RECIPE VIDEO above. I've tried a handful of other methods over the years. This has produced the juiciest turkey breast by far, without brining the breast in advance. Plus slow cooking is very forgiving so you don't need to be spot on with the cooking time. SCALE RECIPE by moving slider on Servings to adjust for different turkey weights. Complete your feast - browse the new Thanksgiving Recipe Index! 

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. Turkey breast can come in all sorts of sizes and cuts. A single boneless breast can be as small as 1 kg / 2 lb. A double bone in breast (also known as turkey "buffe" or "crown") can be as large as 6 kg / 12 lb. In Australia, turkey breast can also come with the leg still attached, which is what I have used in the past so you may see some photos floating around on my site with a drumstick attached to the breast. 🙂
This can be made with any cut of turkey breast - but it needs to have skin if you want the nice colour you see in the photos.
BRINED TURKEY: If you buy a frozen turkey breast from the supermarket that comes in a box, check to see if the the breast is already brined (i.e. marinated in salty water to make it more moist once cooked). Check the label / ask the butcher - if the ingredients include salt, your turkey is brined. Here in Australia, generally anything that is sold in boxes / vac packed in the frozen section of supermarkets (e.g. Steggles), it is brined.
If it has been brined, no problems, just cut the salt in half. But if it's been preseason with another sort of rub, I'd suggest either scraping the rub off before adding my rub.
2. Making ahead: Because turkey is so lean, it is far better made as close as possible to serving time. But if you need to make ahead, slow cook the turkey but do not brown the skin. Cover and store in the refrigerator overnight, then bring to room temperature. Cover with cling wrap and microwave for 3 minutes on LOW (if high, you run the risk of drying out the edges of the turkey), then grill/broil per instructions to brown and crisp the skin. The gravy can also be made ahead then reheated in a saucepan or in the microwave.
3. COOK TIMES: Ready when the internal temp is 165F/75C. Slow cookers are very forgiving so don't stress too much about cooking time, an hour or 2 over and it will still be moist. The worst that might happen is that the meat falls apart a bit when you lift it out of the slow cooker, but still juicy! DO NOT try to save time by using HIGH! 
Bone in skin on turkey breast (I used this), start checking internal temp at the short cook time provided:
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 Facts
Juicy Slow Cooker Turkey Breast
Amount Per Serving (163 g)
Calories 323 Calories from Fat 124
% Daily Value*
Fat 13.8g21%
Saturated Fat 5.2g33%
Polyunsaturated Fat 8.6g
Cholesterol 125mg42%
Sodium 521mg23%
Carbohydrates 2.6g1%
Protein 44.7g89%
* Percent Daily Values are based on a 2000 calorie diet.

Nutrition Information:

Serving: 163gCalories: 323cal (16%)Carbohydrates: 2.6g (1%)Protein: 44.7g (89%)Fat: 13.8g (21%)Saturated Fat: 5.2g (33%)Polyunsaturated Fat: 8.6gCholesterol: 125mg (42%)Sodium: 521mg (23%)
Keywords: Slow Cooker Turkey Breast, Turkey Breast
Did you make this recipe?I love hearing how you went with my recipes! Tag me on Instagram at @recipe_tin.

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.

Dozer the golden retriever dog in a turkey food coma

Slow Cooker Turkey Breast with Gravy - the easiest and safest way to make juicy turkey breast without brining! recipetineats.com
Slow Cooker Turkey Breast with Gravy - the easiest and safest way to make juicy turkey breast without brining! recipetineats.com

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1,338 Comments

  1. Rebecca says

    December 19, 2016 at 1:32 pm

    Going to try this for my Christmas gathering. I have an oblong crock pot that will probably hold two breasts. Is the cooking time determined by total weight or weight of each individual breast? (I.e. Use cooking time for 8 lb breast when using two 4 lb breast or cooking time for 4 lb breast?) Also is a roaster oven different than crock pot? Thank you for your time and please forgive my ignorance!

    Reply
    • Nagi says

      December 19, 2016 at 7:39 pm

      Not ignorance at all! Cook time is determined by both # and total weight 🙂 Not just a direct multiplication unfortunately! What weight breasts are you looking at using? (Each) 🙂 I’ll check back here tomorrow morning and respond. N x

      Reply
      • Rebecca says

        December 19, 2016 at 10:16 pm

        I will be hosting 10-11 people. Would like to have some leftovers. Can you suggest the size turkey breast/ breasts I will need? Is it preferable to have fewer but larger turkey breasts or several smaller turkey breasts? Also, I have a stand alone electric roasting pot. It has several temperature settings. Could this be used instead of a crock pot? Thank you for your time. I am excited about trying your recipe.

        Reply
        • Nagi says

          December 20, 2016 at 7:00 am

          Hi Rebecca! I go for 300g/10oz of raw turkey per person (exc bone) but to ensure leftovers, increase it for 400g/13oz. Which means 4-5kg / 8-10lb of turkey. For this recipe, less of larger works better because it benefits from long slow cooking so I’d do 2 x 2.5kg/5lb breasts 🙂 Or one giant bouffe / double breast on the bone. 8-9 hours (see notes). I’m not sure how this would work in the roasting pot, sorry. N x

          Reply
  2. Susan Evans says

    December 19, 2016 at 7:24 am

    5 stars
    This recipe turned out perfect. I cooked it to the recipe in my crockpot for about 8 hrs. I even cooked it overnight and it was ready and delicious for my afternoon dinner party the next day!
    Thanks, for a great recipe.

    Reply
    • Nagi says

      December 19, 2016 at 7:38 pm

      I’m so glad to hear that you enjoyed it Susan! Thanks so much for letting me know! N xx

      Reply
  3. Sandi says

    December 16, 2016 at 8:42 pm

    I would like to cook this for Shabbat but I’m having a very large dinner party and was hoping to prepare this ahead of time. Will it be just as good if I make it, freeze it, then reheat it?

    Reply
    • Nagi says

      December 18, 2016 at 6:40 pm

      Hi Sandi! Sorry to say I really recommend making this fresh. Turkey is notoriously lean 🙂

      Reply
  4. Terissa says

    December 16, 2016 at 12:07 am

    Just saw this recipe & it looks wonderful. Looks like you cook your turkey breast standing up in your Breville slow cooker ? Does it turn out just as tasty if it is cooked laying flat in an oval slow cooker ?

    Reply
    • Nagi says

      December 18, 2016 at 6:33 pm

      Hi Terissa! It was a single breast lying down but it will be just fine in any position 🙂

      Reply
  5. Ashley says

    December 13, 2016 at 9:29 pm

    5 stars
    Just for fun, I threw a “Monday Night Thanksgiving” for my husband and I last night and followed your recipe exactly using a 2-pound turkey breast from Trader Joe’s. THANK YOU! This recipe is incredible (including the gravy!) and made me feel like wife of the year. 🙂 I’m already planning to make it as many times as I can – even just for great turkey sandwiches – while the stores have turkey breasts in stock for the season. This was too easy to be so good! KEEPER.

    Reply
    • Nagi says

      December 14, 2016 at 7:33 pm

      AWESOME! I’m so happy to hear that Ashley, thank you for taking the time to let me know! N x

      Reply
  6. Hector says

    December 2, 2016 at 1:13 am

    5 stars
    We made this for Thanksgiving and we loved it. It was a big success with our crowd. Thanks!

    Reply
    • Nagi says

      December 2, 2016 at 4:21 pm

      AWESOME! So glad to hear that Hector, thanks for letting me know! N xx

      Reply
  7. Debbie says

    December 2, 2016 at 1:03 am

    5 stars
    Thank you for a delicious recipe! This was everything you said it would be and more. The turkey was very moist and full of flavor. And the gravy was amazing! My guests were very impressed. I followed your recipe as written and will make this my “go to” for turkey.

    Reply
    • Nagi says

      December 2, 2016 at 4:21 pm

      I’m so thrilled to hear you enjoyed it Debbie! Thank you for letting me know! N xx

      Reply
      • debbie says

        April 30, 2017 at 4:17 am

        Can I use a whole chicken in place of the turkey breast?

        Reply
        • Nagi says

          April 30, 2017 at 1:41 pm

          YES! 🙂 There is a slow cooker chicken recipe here too -> https://www.recipetineats.com/slow-cooker-lemon-garlic-roast-chicken/

          Reply
  8. Jen says

    November 30, 2016 at 11:34 am

    What happens if you use a brined turkey? That’s all I could find at the store. Also, what is the difference in cooking time if it’s not bone in? Do I reduce the time? I was going to wing it, but thought I would check in to see what you think. I know i’m late to the comments, but we went to a relative’s house this year and my husband was sad to not have leftovers, so I told him I would try your recipe and give him a 2nd turkey dinner! 🙂 Thanks for any help you can provide!

    Reply
    • Nagi says

      November 30, 2016 at 7:29 pm

      Hi Jen! The liquid released by the turkey may be too salty if using brined, that’s why I recommend not brined. Some brands might be ok but some brands go way overboard with the brining! Boneless or bone in is the same time, I go by weight. Slow cooking is much more forgiving that roasting which is why the cook time is more flexible re: bone in or boneless. Hope that helps! N xx

      Reply
      • Jen says

        December 12, 2016 at 3:38 am

        Nagi, I just wanted to let you know how it went. The brined turkey cooked well using your method. You were quite right that the liquid on the bottom was quite salty, so I ended up doubling the gravy and used a salt free broth to make up the difference. I am sure it would have tasted better had I followed the recipe exactly, but my husband was quite happy with the results. Thank you so much!!! This one is a keeper!

        Reply
        • Nagi says

          December 12, 2016 at 7:16 am

          WOO HOO! I’m so glad you were able to improvise around the salty liquid and it still worked out – YUM! N x

          Reply
  9. Melanie says

    November 27, 2016 at 7:52 am

    5 stars
    Followed your directions for the turkey and the gravy exactly, and everything turned out AMAZING. So juicy and delicious and my boyfriend went on and on about the gravy. My first time making turkey gravy and it was so easy! Thank you so much for this recipe!

    Reply
    • Nagi says

      November 30, 2016 at 6:54 pm

      HIGH FIVE! So glad to hear that Melanie, thank you so much for letting me know! N x

      Reply
  10. Ruby says

    November 26, 2016 at 7:44 am

    5 stars
    I don’t comment on the recipes I try but you deserve all the accolades you get. The turkey was extremely tasty and juicy. I saw some turkey wings & neck bones that looked good so the turkey breast actually sat on those in addition to the onion and garlic. And thank you for all the detail you included at the end. I had previously printed your recipe and I noticed you updated a lot of additional info. Six quart Crockpot for 8hr plus one hour on warming ’cause it was overnight and when the alarm clock went off. Thanks again.

    Reply
    • Nagi says

      November 30, 2016 at 2:33 pm

      Thanks so much for your feedback Ruby, so glad you enjoyed it! Yes I updated this recipe 🙂 I made a video and added lots of new notes, thank you for noticing! N xx

      Reply
  11. Mary H Bloyd says

    November 26, 2016 at 3:25 am

    I used your recipe to cook a turkey breast in the slow cooker for our Thanksgiving dinner yesterday. It was so juicy and delicious! And crisping up the breast skin under the broiler after it was done made it seem just like it had been roasted in the oven. So good!! Thank you!

    Mary

    Reply
    • Nagi says

      November 30, 2016 at 2:32 pm

      Woo hoo! So glad to hear that you enjoyed it Mary, thanks for letting me know! N x

      Reply
  12. Richard says

    November 25, 2016 at 2:54 pm

    5 stars
    Best turkey I have EVER tasted! Thank you so much!

    Reply
    • Nagi says

      November 29, 2016 at 5:34 pm

      HIGH FIVE!!!

      Reply
  13. Rachel says

    November 25, 2016 at 2:18 pm

    5 stars
    This was amazing! The gravy was sooooo good, I wish I’d made traditional mashed potatoes instead of yams! Will make rice tomorrow to have with the leftover gravy…..YUM!

    Reply
    • Nagi says

      November 29, 2016 at 5:32 pm

      I’m so glad to hear that Rachel, thank you for letting me know! N x

      Reply
  14. Christey says

    November 25, 2016 at 10:24 am

    We just used this recipe for Thanksgiving, and it was perfect! Great flavor, nice and moist, and the skin actually did get crispy! I will definitely use it again in the future. Thanks!

    Reply
    • Nagi says

      November 29, 2016 at 5:27 pm

      I’m so glad to hear that Christey! Thanks so much for taking the time to come back and let me know! N x

      Reply
  15. Mary Jane says

    November 25, 2016 at 9:45 am

    Nagi,

    This Thankgiving I’m grateful for you and sharing this recipe! This was the first time I ever made a turkey and it was AMAZING! The turkey came out more than just good, it was PERFECT! I don’t think I can make my turkey any other way!

    Reply
    • Nagi says

      November 29, 2016 at 5:26 pm

      HIGH FIVE! So glad you loved it Mary Jane!! N xx

      Reply
  16. Jerris says

    November 25, 2016 at 7:38 am

    5 stars
    I made this turkey and gravy for Thanksgiving today and it was the best. The gravy was so delicious and the turkey was flavorful and tender. My husband and I are not turkey fanatics, but he said it was the best he has ever had. Thank you! We plan on trying this with chicken soon.

    Reply
    • Nagi says

      November 29, 2016 at 5:23 pm

      HIGH FIVE! So glad you loved it Jerris! I have a slow cooker chicken recipe on my website – here you go! https://www.recipetineats.com/slow-cooker-lemon-garlic-roast-chicken/

      Reply
  17. Lisa says

    November 25, 2016 at 1:33 am

    Nagi, thank you so much for this recipe!! I have just put my bone in turkey breast in the slow cooker. I can not wait to see how it turns out!! Wonderful time saving recipe!! Happy Thanksgiving to all!

    Reply
    • Nagi says

      November 29, 2016 at 5:21 pm

      I hope you loved it Lisa! And Happy Thanksgiving to you too!!

      Reply
  18. Desiree says

    November 25, 2016 at 1:16 am

    5 stars
    This recipe was Super easy and it smells and tastes AMAZING, I have never had my turkey turn out this wonderfully moist! I am in awe! Thank you so very much for helping me kill this Thanksgiving!

    Reply
    • Nagi says

      November 29, 2016 at 5:21 pm

      I hope you loved it Desiree!

      Reply
  19. Jen says

    November 25, 2016 at 12:34 am

    This recipe looks delish and I am prepering everything as I am writing this. How many tbs is a grind of pepper. I have course ground black pepper and I’ve tried to google and found nothing.

    Reply
    • Nagi says

      November 25, 2016 at 5:01 am

      Hi Jen! Around 1/4 tsp is just fine – not too much! 🙂 N x

      Reply
  20. Devon says

    November 25, 2016 at 12:31 am

    Trying this recipe for my first turkey ever! I’m super excited!

    Reply
    • Nagi says

      November 29, 2016 at 5:20 pm

      I hope you love it Devon!

      Reply
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