Perfect Slow Cooker Turkey Breast

Unlock the secret to a perfectly moist, incredibly flavorful, and irresistibly tender turkey breast that practically falls off the bone, all with minimal effort and cleanup. Our Crockpot Turkey Breast recipe is a game-changer for holidays and everyday meals alike!

This savory turkey breast pairs wonderfully with classic Thanksgiving sides such as Creamed Corn, a refreshing Sweet Potato Salad, or creamy Mashed Potatoes.

The Ultimate Slow Cooker Turkey Breast Recipe for Any Occasion

Say goodbye to dry, bland turkey! This slow cooker turkey breast recipe is not just for holiday feasts; it’s a versatile culinary staple perfect for year-round enjoyment. Imagine effortlessly creating a delicious turkey that’s ideal for quick sandwiches, hearty salads, or efficient weekly meal prep.

While this recipe shines for smaller turkey breasts (typically 5-6 lbs), it’s absolutely perfect for intimate gatherings or as a star component of a larger multi-meat spread – because who doesn’t love the option of ham alongside their turkey at Thanksgiving? It offers a stress-free solution to holiday cooking, allowing you to maximize flavor without monopolizing your precious oven space. This means your oven remains free to bake up other festive favorites, like a savory Sausage Stuffing, a comforting Twice-Baked Potato Casserole, or a sweet and decadent Sweet Potato Casserole.

The beauty of slow cooking lies in its ability to tenderize meat and infuse it with deep, rich flavors, guaranteeing a succulent result every time. No more worrying about overcooking or unevenly cooked poultry – the slow cooker handles it all, ensuring your turkey breast is consistently juicy and full of taste.

Key Ingredients for Your Flavorful Crockpot Turkey Breast

Crafting the perfect slow cooker turkey breast begins with selecting high-quality ingredients. Each component plays a vital role in achieving that incredible depth of flavor and tender texture:

• Turkey Breast: For the most exceptional flavor and moisture, always opt for a bone-in, skin-on turkey breast. Ensure it is completely thawed before beginning the cooking process. A 5-6 pound breast is ideal for most standard slow cookers. Look for quality brands like Jennie-O.
• Celery: Fresh, crisp celery stalks provide a foundational aromatic base for your turkey, contributing subtle earthy notes.
• Yellow Onions: These humble vegetables transform during slow cooking, releasing a wonderful sweet and rich flavor that permeates the turkey and its juices.
• Carrots: Whether you choose large, sweet carrots or convenient baby carrots, they add natural sweetness and contribute to a flavorful cooking liquid.
• Garlic: A whole head of garlic, simply cut in half (no need to peel!), imparts a deep, savory aroma and taste without being overpowering.
• Butter: Unsalted butter is key to keeping the turkey breast incredibly moist and adding a rich, decadent flavor.
• Dried Minced Garlic, Salt, & Pepper: These classic seasonings form the primary flavor profile, enhancing the natural taste of the turkey.
• Paprika: Regular paprika adds color and a mild pepper flavor, but smoked paprika will introduce a delightful hint of smokiness, elevating the dish further.
• Italian Seasoning, Dried Parsley, Thyme, Sage: This aromatic blend of herbs is perfectly suited for poultry, infusing the turkey with a complex, savory character reminiscent of traditional holiday roasts.
• Olive Oil: Used to create a paste with the seasonings, olive oil helps distribute the spices evenly and encourages them to adhere to the turkey skin and meat, ensuring every bite is seasoned to perfection.

Safe and Effective Turkey Thawing Methods

Properly thawing your turkey breast is a critical first step to ensure both food safety and optimal cooking results. Never thaw turkey at room temperature, as this can encourage bacterial growth.

• Refrigerator Thawing: The Safest Method
  This method requires patience but is by far the safest. Plan for approximately 24 hours of thawing time for every 4-5 pounds of turkey. Place the turkey breast (still in its original wrapping) on a tray or in a pan to catch any drips, and store it in the coldest part of your refrigerator. A 5-6 pound turkey breast will typically take 1-3 days to thaw completely. Do not attempt to thaw your turkey breast directly in the slow cooker; it will not reach a safe temperature quickly enough.
• Cold Water Thawing: A Faster Alternative
  If you’re short on time, the cold water method can speed up the process. Keep the turkey breast in its original leak-proof wrapping. Place it in a large plastic bag (or double bag it to prevent leaks) and submerge it, breast-side down, in a sink or large container filled with cold tap water. You may need to weigh it down with heavy cans to keep it fully submerged. Crucially, change the cold water every 30 minutes to maintain a safe temperature and facilitate thawing. A 5-6 pound turkey breast will thaw in about 2-3 hours using this method.
• Immediate Cooking After Thawing:
  Once your Crockpot Turkey Breast is completely thawed using either method, it’s important to cook it immediately. Do not refreeze thawed raw turkey unless it has been cooked first.

Step-by-Step Guide: How to Make Crockpot Turkey Breast

Follow these simple steps to prepare a show-stopping turkey breast that is both incredibly easy and unbelievably delicious:

1. Ensure Turkey is Thawed: Verify that your bone-in turkey breast is completely thawed. This is crucial for even cooking and food safety.
2. Prepare the Slow Cooker: Generously spray the inside of a 6-quart or larger slow cooker with cooking spray to prevent sticking and aid in cleanup.
3. Layer the Aromatics: Arrange the cut celery stalks, halved unpeeled onions, unpeeled garlic halves, and carrots in a single, even layer at the bottom of the slow cooker. This forms a flavorful bed for the turkey and prevents it from sticking. If all vegetables don’t fit in one layer, it’s fine to omit a small amount.
4. Create Seasoning Blend: In a small bowl, combine all your dried seasonings (dried minced garlic, seasoned salt, paprika, pepper, Italian seasoning, dried parsley, dried sage, dried thyme) with the olive oil. Mix thoroughly to form a paste.
5. Season the Turkey: Carefully loosen the skin of the turkey breast with your fingers or a large spoon. Generously rub the prepared seasoning mixture all over the turkey, paying special attention to getting a good amount underneath the skin. This ensures maximum flavor penetration.
6. Stuff the Cavity: Place the remaining halved, unpeeled onion and the 4 tablespoons of unsalted butter inside the turkey’s cavity. This adds internal moisture and flavor as the turkey cooks.
7. Begin Slow Cooking: Carefully place the seasoned turkey breast on top of the bed of vegetables in the slow cooker, ensuring the breast and skin side are facing up. Cover the slow cooker with its lid. Cook on the LOW setting for 5–7 hours. The turkey will release plenty of its own juices, so no additional liquid is needed. Avoid cooking on high heat, as this can lead to a dry turkey breast. Cook until the internal temperature of the thickest part of the breast reaches 160°F.
8. Optional Crisping Step: For those who love crispy turkey skin, carefully transfer the cooked turkey breast to a baking pan or casserole dish after slow cooking. Drizzle with 1 tablespoon of olive oil and spray generously with cooking spray. Broil the turkey about 1 foot from the heat source for 4–8 minutes, watching very closely to prevent burning, until the skin is beautifully golden and crispy.
9. Rest and Carve: Once the turkey is cooked, remove it from the slow cooker (or oven if broiled) and let it rest on a cutting board for at least 10-15 minutes before carving. This resting period allows the juices to redistribute throughout the meat, resulting in a more tender and moist turkey. After resting, carefully remove the bones and slice the meat thinly against the grain. Prepare gravy using the flavorful pan juices from the slow cooker, if desired.

Expert Tips for a Perfectly Moist Slow Cooker Turkey Breast

Achieving a perfectly moist and flavorful turkey breast in your slow cooker is easier than you think, especially with these helpful tips:

• The “Fit” Check is Essential: Before you even start prepping, make sure your turkey breast physically fits comfortably inside your slow cooker. A cramped turkey won’t cook evenly and might result in a less desirable texture. A 5-6 pound bone-in turkey breast typically fits well in a 6-quart oval slow cooker.
• Embrace Bone-In, Skin-On: For the most succulent and flavorful results, always opt for a bone-in, skin-on turkey breast. The bones add depth of flavor to the cooking juices, and the skin helps to insulate the meat, locking in moisture and rendering a richer taste.
• The Magic of Resting: This step is non-negotiable! Once your turkey breast reaches the target internal temperature, remove it from the slow cooker and let it rest on a cutting board, loosely tented with foil, for at least 10-15 minutes before slicing. This allows the muscle fibers to relax and reabsorb the juices, ensuring every slice is incredibly moist and tender. Skipping this step means all those delicious juices will run out onto your cutting board.
• Low and Slow is the Way to Go: Resist the temptation to cook your turkey breast on the high setting. Cooking slowly on low heat is the secret to achieving that fall-off-the-bone tenderness and ultimate juiciness. The gentle heat prevents the protein from seizing up, resulting in a more tender product. Cook until the internal temperature of the thickest part of the breast registers 160°F. The residual heat (carry-over cooking) will continue to cook the turkey, bringing it safely to 165°F during the resting period.
• Don’t Waste Those Flavorful Juices!: The liquid collected at the bottom of your slow cooker is pure gold! These drippings are packed with incredible flavor from the turkey, butter, and aromatics. Strain these juices and use them as a base for a rich, savory gravy, or simply drizzle them over your carved turkey for an extra boost of moisture and taste.

Quick Tip: How Much Turkey Do You Need?

When planning your meal, estimate approximately 1 1/2 pounds of turkey per person. If you’re hoping for ample leftovers for sandwiches or future meals, consider increasing that to 2 pounds per person.

Storing Leftover Crockpot Turkey Breast

Proper storage is key to enjoying your delicious turkey leftovers for days to come:

• Refrigeration: Store any leftover turkey in an airtight container or a freezer-safe bag in the refrigerator for up to 5 days.
• Freezing: For longer storage, portion out your cooked turkey and freeze it in freezer-safe bags or containers for up to 3 months. Thaw overnight in the refrigerator before reheating.

Creative Ways to Utilize Leftover Turkey

Don’t let a single shred of that tender turkey go to waste! Leftover Crockpot Turkey Breast is incredibly versatile and can be transformed into a variety of delicious meals:

• Turkey and Cranberry Salad: Recreate a bakery favorite with a turkey and cranberry salad, perfect for light lunches.
• Comforting Casseroles: Substitute turkey for chicken in a hearty chicken noodle casserole for a comforting family dinner.
• Quick Wraps: Whip up a fast and flavorful turkey cranberry wrap in minutes for an on-the-go meal.
• The Best Turkey Sandwich: Elevate your lunch with the ultimate turkey sandwich, piled high with your succulent leftovers.
• Thanksgiving Leftover Sliders: Make delicious turkey cranberry sliders, perfect for using up Thanksgiving leftovers in a fun, bite-sized format.

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Rating: 5/5 stars from 31 votes

Crockpot Turkey Breast

By Chelsea Lords

This easy Crockpot Turkey Breast Recipe is slow-cooked to perfection, yielding meat that is exceptionally moist, flavorful, and so tender it falls off the bone. This low-maintenance recipe requires minimal cleanup and virtually no risk of drying out!

Prep Time: 30 minutes

Slow Cook Time: 5 hours

Total Time: 5 hours 30 minutes

Servings: 6 servings

Video

For a visual guide to making this delicious Crockpot Turkey Breast, please refer to the recipe video on our website.

Equipment

• 6-quart Crock-Pot
• 9 x 13-inch baking pan (optional, for broiling)

Ingredients

• Cooking spray
• 1 (5 to 6 pounds) bone-in, skin-on turkey breast (completely thawed, see note 1)
• 3 to 5 stalks celery
• 2 small yellow onions, cut in half (do not peel)
• 4 large carrots or 12 baby carrots
• 1 head garlic, cut in half (do not peel)
• 4 tablespoons unsalted butter
• Fresh thyme (optional, for garnish)

Seasonings

• 1 tablespoon dried minced garlic
• 2 teaspoons seasoned salt
• 2 teaspoons paprika (smoked if desired)
• 1/2 teaspoon pepper
• 1 teaspoon Italian seasoning
• 1/2 teaspoon dried parsley
• 1/4 teaspoon dried sage
• 1/4 teaspoon dried thyme
• 2-1/2 tablespoons olive oil

Optional Gravy

• 4 tablespoons unsalted butter
• 1/4 cup flour
• Chicken broth (if needed)

Instructions

1. Thaw Turkey: Ensure the turkey breast is completely thawed (this can take 1–3 days in the fridge). Do not thaw in the Crock-Pot for food safety reasons. Remove all packaging, discard any giblets, and thoroughly pat the turkey dry all over with paper towels.
2. Prepare Crock-Pot: Generously spray a 6-quart Crock-Pot with cooking spray.
3. Layer Vegetables: Place the cut celery, halved unpeeled onions, unpeeled garlic halves, and carrots in an even layer on the bottom of the Crock-Pot. If all vegetables don’t fit in a single layer, omit any excess.
4. Season Turkey: In a bowl, mix all the seasonings (dried minced garlic, seasoned salt, paprika, pepper, Italian seasoning, dried parsley, dried sage, dried thyme) with the olive oil to form a paste. Gently loosen the skin of the turkey with a large spoon and rub the seasoning mixture all over the turkey, making sure to get a good amount under the skin.
5. Stuff Cavity: Place the other halved, unpeeled onion and the 4 tablespoons of unsalted butter inside the turkey’s cavity.
6. Cook: Carefully place the turkey breast on top of the vegetables, breast/skin side up. Cover with the lid and cook on the LOW setting for 5–7 hours, or until the internal temperature reaches 160°F when measured in the thickest part of the breast. (No additional liquid is needed; the turkey will produce plenty of its own juices!) Avoid cooking on high, as this can dry out the turkey.
7. Optional Crisping: After cooking, carefully transfer the turkey to a baking pan or casserole dish. Drizzle with 1 tablespoon of oil and spray all over with cooking spray. Broil the turkey about 1 foot from the heat source for 4–8 minutes, watching very closely, until the skin is golden and crispy.
8. Carve: Let the turkey rest for 10-15 minutes before carving. Cut the large breasts off the center bone and slice the meat thinly against the grain.

Optional Gravy

1. Strain the contents of the crockpot into a bowl, pressing the cooked vegetables to extract maximum flavor and liquid. Measure out 2 cups of this flavorful liquid (add chicken broth if necessary to reach this amount). In a medium pot, melt 4 tablespoons of unsalted butter, then whisk in 4 tablespoons of flour for 1 minute to create a roux. Gradually add the strained liquid while whisking constantly, until the gravy is nicely thickened to your desired consistency. Season with salt, pepper, and any additional seasonings to taste. Serve warm with the carved turkey.

Recipe Notes

Note 1: Always ensure your turkey breast will fit comfortably in your slow cooker before you begin cooking! A bone-in and skin-on turkey breast will consistently deliver the most moist and flavorful results. If your turkey is brined, you may need to reduce the amount of added salt in the seasoning blend. If it comes pre-seasoned, gently wipe off any existing rub or adjust your added seasonings accordingly. For detailed information on safely thawing turkey, please refer to the “How To Thaw Turkey” section above.

For best results, try to find a 5–6 lb bone-in, skin-on turkey breast, as this size works ideally in most 6-quart slow cookers. However, if you have a different size, here is a general timing guide for slow cooking on LOW:

• 2–3 lbs: 4–5 hours on low
• 4–6 lbs: 5–6 hours on low
• 7–8 lbs: 6–7 hours on low
• 8–10 lbs: 7–9 hours on low (ensure it fits in your crockpot first!)

Always cook until the internal temperature reaches 160°F in the thickest part of the breast. Remember that carry-over heat during the resting period will bring the temperature up to the safe internal temperature of 165°F. Use a reliable cooking thermometer for accurate testing, but try to refrain from opening the lid too frequently, as this causes heat loss and can extend the overall cooking time.

Storage: Store any leftover turkey in an airtight container in the fridge for up to 5 days, or freeze leftovers in a freezer-safe bag for up to 3 months.

Nutrition

Serving: 1 serving | Calories: 729kcal | Carbohydrates: 17.2g | Protein: 101.2g | Fat: 27g | Cholesterol: 277.6mg | Sodium: 1300.5mg | Fiber: 2.9g | Sugar: 3.9g

Nutrition information is automatically calculated, so should only be used as an approximation.

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