This easy slow cooker turkey breast recipe is so flavorful and juicy, while also being incredibly simple to prep at the same time. It’s the perfect no-fuss way to enjoy turkey on Thanksgiving, Christmas, or even a busy weeknight.
While I love roasting a whole turkey on Thanksgiving, I also love the ease and simplicity of a crockpot turkey breast. If you have never made one, you will be shocked at how juicy, tender, and delicious it is. No brining, no mess, just perfectly cooked turkey and the most incredible gravy that you can enjoy with your Thanksgiving meal or honestly, any other time of year!
My kids actually love a turkey dinner, so we enjoy this meal through all the seasons. Serve with your favorite sides – we love these Instant Pot Mashed Potatoes, this lightly sweetened cranberry sauce, and of course, a homemade gravy made from the turkey dripping!
Why Make a Crock Pot Turkey Breast (instead of a whole bird)
- Less intimidating – If you are a turkey first timer, or if roasting a whole turkey feels overwhelming, this is the perfect recipe for you! Â Slow cooking a turkey breast is way less intense. Â It’s also hard to mess up and overcook, as the turkey basically bastes in it’s own juices, slow cooking for hours!Â
- Free up oven space – cooking your turkey in a slow cooker means more room in your oven for your favorite side dishes – like my gluten free green bean casserole!
- You have a smaller group – if you are cooking just for your immediate family or a small gathering, a turkey breast is the perfect size for your holiday meal.
- You are feeding a large crowd – alternatively, if you are hosting a lot of people, making an extra turkey breast means you will have enough turkey for all those hungry family members!
- It’s not a holiday, but you are craving turkey – slow cooking a turkey breast is so easy, you will find yourself making it all year long!
Ingredients
This recipe comes together with simple, mostly pantry ingredients. Here’s what you will need:
For the turkey and homemade spice rub:
- 3-5 pound bone-in turkey breast, thawed if frozen – boneless turkey breast works ok, too – it just will cook faster
- olive oil or softened unsalted butter – vegan butter works for dairy free
- kosher salt – or any coarse salt
- brown sugar or coconut sugar (you can omit if you are avoiding sugar) – I like to add a touch of sweetness to my turkey. You could also sub in honey, but I find the sugar easier to work with.
- dried spices – paprika or smoked paprika, garlic powder, onion powder, oregano, black pepper
- fresh onion + garlic – they act like a little shelf for the turkey breast, plus they add delicious flavor to the gravy
For the easy homemade gravy:
- up to 2 cups turkey drippings (or add stock to make it an even 2 cups)
- an additional 1/3 cup of low-sodium chicken stock or chicken broth
- gluten free flour, cornstarch, or arrowroot powder (can sub all purpose flour if you don’t need gluten free)
- salt + pepper to taste – when I say to taste, I mean add a tiny pinch, stir, taste and then repeat as needed until you feel the flavors are fully balanced.
Instructions
For the Turkey:
Step one: In a small bowl, mix together the olive oil or butter, brown sugar, paprika, garlic powder, oregano, salt, and pepper. You want it to be totally combined into a paste that you can spread on the turkey breast. Â
Step two: Place onion and garlic at the bottom of the slow cooker. Lay turkey breast on top of the veggies. Â
Step three: Dry turkey breast on all sides and underneath with paper towels. Â Gently loosen the skin from the meat and smear half of the spice rub paste directly on the meat, and spread the remaining paste evenly on the skin.
Step four: Cook turkey on low heat for 4-5 hours, checking the temperature after 4 hours as crock pots can vary greatly and remove turkey breast once the internal temperature reaches 165 degrees on a digital meat thermometer. For crispy turkey skin, place the turkey under the broiler on high for 5-10 minutes until browned. Â
Step five: Allow turkey to rest for 10 minutes before thinly slicing with a sharp carving knife. Enjoy with homemade gravy.
For the Homemade Gravy
Step one: In a small bowl, mix flour and â…“ cup of broth or stock until it’s fully combined.  This is called a slurry.Â
Step two: Strain the turkey dripping through a fine mesh sieve or strainer and into a small saucepan and heat on medium. Slowly add the slurry mixture to the pot, stirring continuously to avoid any lumps. Â The gravy will come to a boil and thicken. Add salt and pepper to taste.
Variations
- Citrus-Glazed Turkey: Add slices of orange and lemon to the bottom of the slow cooker and swap brown sugar for honey in the spice rub for a zesty twist.
- Herb-Forward Flavor: Use fresh sage and rosemary to make an herb butter and double the garlic for a deeply savory version.Spicy Option: Mix cayenne pepper into the rub and serve with a spicy cranberry chutney.
Recipe FAQs
Absolutely! Just note that boneless turkey breast cooks faster, so check the internal temperature around the 3-hour mark.
No, it is not safe to cook frozen meats in a crock pot, so be sure to plan ahead and fully thaw your turkey breast before cooking it.Â
No problem! You can roast the turkey breast in the oven at 350°F for about 20 minutes per pound, basting occasionally for extra flavor. Â
Yes! Â I have a whole post dedicated to cooking turkey breast in an instant pot – even from frozen!
Store turkey in an airtight container in the fridge for up to 3 days. Reheat in a covered dish with a splash of broth or gravy to keep it moist. Gravy can also be refrigerated and reheated on the stovetop.
Tips for Success
- Use a Meat Thermometer: Every slow cooker is a little different, so it’s key to check the internal temperature of your turkey after 4 hours. Aim for 165°F in the thickest part of the breast.
- Don’t Skip Drying the Turkey: Patting the turkey dry before seasoning helps the spice rub stick better and ensures crispy skin if you broil it.
- Broil for Crispy Skin: While the slow cooker makes the turkey tender and juicy, a few minutes under the broiler will give you that golden, crispy skin everyone loves. Keep an eye on it to avoid burning!
- Save the Drippings: The turkey drippings are liquid gold for making the most flavorful gravy. Don’t let them go to waste!
​The Best Side Dishes for Turkey
Healthy Sweet Potato Casserole – my family asks me to make this every single year.
Gluten Free Stuffing with Sausage + Apple – sweet and savory stuffing deliciousness.
Parmesan Roasted Baby Potatoes – one of the most popular recipes on my site, for good reason.
Air Fryer Brussels Sprouts with Hot Honey – no oven needed – these Brussels sprouts are Thanksgiving veggie perfection!
Juicy Slow Cooker Turkey Breast Recipe (with Gravy)
Ingredients
For the Turkey
- 2 tablespoons olive oil or softened butter vegan butter works for dairy free
- 1 teaspoon salt
- 1 tablespoon brown sugar or coconut sugar
- 1/2 teaspoon paprika or smoked paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon oregano
- pinch of black pepper
- 1 onion – cut into 4 thick slices no need to peel
- 3 garlic cloves peeled
- 3-5 pound bone-in turkey breast
- Garnish with fresh herbs for serving – I love fresh rosemary, thyme, and parsley
For the Gravy
- Up to 2 cups turkey drippings or add stock to make it an even 2 cups
- An additional 1/3 cup of low-sodium chicken/turkey broth or stock
- 2 tablespoons gluten free flour cornstarch, or arrowroot powder (can sub all purpose flour if you don’t need gluten free)
- Salt + pepper to taste
Instructions
For the Turkey
- In a small bowl, mix together the olive oil or butter, brown sugar, paprika, garlic powder, oregano, salt, and pepper. You want it to be totally combined into a paste that you can spread on the turkey breast.
- Place onion and garlic at the bottom of the slow cooker. Lay turkey breast on top of the veggies.
- Pat all sides of the turkey breast dry with a paper towel. Gently loosen the skin from the meat and smear half of the paste directly on the meat, and spread the remaining paste evenly on the skin.
- Cook turkey on low for 4-5 hours, checking the temperature after 4 hours as crock pots can vary greatly and remove turkey breast once it reaches 165 degrees.
- Put the turkey under the broiler on high for 5-10 minutes until browned.
- Allow turkey to rest for 10 minutes before slicing.
For the Gravy
- Strain the turkey dripping through a fine mesh sieve or strainer and into a small saucepan. Heat drippings over medium heat.
- In a small bowl, mix flour and ⅓ cup of broth or stock until it’s fully combined. This is called a slurry.
- Slowly add the slurry mixture to the pot, stirring continuously to avoid any lumps. The gravy will come to a boil and thicken. Reduce heat and simmer until desired thickness.
- Taste the gravy and season it with salt and pepper to your liking.
Notes
- Use a Meat Thermometer: Every slow cooker is a little different, so it’s key to check the internal temperature of your turkey after 4 hours. Aim for 165°F in the thickest part of the breast.
- Don’t Skip Drying the Turkey: Patting the turkey dry before seasoning helps the spice rub stick better and ensures crispy skin if you broil it.
- Broil for Crispy Skin: While the slow cooker makes the turkey tender and juicy, a few minutes under the broiler will give you that golden, crispy skin everyone loves. Keep an eye on it to avoid burning!
- Save the Drippings: The turkey drippings are liquid gold for making the most flavorful gravy. Don’t let them go to waste!
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