Slow Cooker Turkey Breast

As someone who values their sanity and time during the holiday season, I have perfected my slow cooker turkey breast recipe, so it turns out tender and juicy all the time. The meat is coated in an exceptional brown sugar butter rub with savory garlic and herbs, infusing the turkey with an aromatic goodness that always makes it the star of the dinner.

Additionally, the slow cooker produces the best gravy using the juices that accumulate at the bottom of the crockpot. To elevate the dish and add an extra layer of flavor, I strain the drippings into a saucepan, add a roux made of two tablespoons of butter and two tablespoons of flour, simmer, and whisk in 1-2 cups of chicken broth, depending on how thick I want the sauce to be. I drizzle it over the sliced turkey breast and the veggies, and serve it with cranberry sauce and scalloped sweet potatoes.

If this is your first time slow-cooking a turkey breast, you will be amazed at how tender and succulent the meat is on the inside, with a crispy, sweet, and savory skin on the outside. With this easy crockpot recipe, I forget about the hassle of constant monitoring and worrying. My fuss-free, brine-free method always delivers astonishing results, thanks to the flavorful rub and the slow cooking.

Why you will love this recipe 

• It practically cooks itself: After rubbing the breast with the brown sugar butter mixture, I transfer it into the pot, and the slow cooker does all the work. I don’t have to do anything else.   
• The meat is never dry: Cooking it in a slow cooker with an aromatic butter mixture and broth means this turkey will always come out juicy and succulent.
• Perfect size for family: I don’t have to make a whole turkey when I am just cooking for my little family of four. It is so much easier to make this turkey breast for Thanksgiving or dinner.  
• Only a few ingredients: Besides the turkey breast, there are just a few ingredients to get for this simple recipe. 

What you will need

• Meat: I like to get an organic boneless turkey breast with skin that is about two to three pounds from my farmers’ market. 
• Wet ingredients: I use low-sodium chicken broth, so the gravy does not get too salty. 
• Veggies: I cut two celery stalks in half and two carrots into quarters to place at the bottom of the crockpot. I will serve these as side dishes, but they will also be perfect for adding flavor to the gravy and the turkey. 
• Aromatics: I cut one large red onion into ½ inch wedges for a caramelized flavor that is also slightly spicy. I also add four whole garlic cloves for intense pan gravy that is both savory and sweet. 

For the rub

• Wet ingredients: I prefer to use melted unsalted butter for a sweet and creamy flavor. I also add some liquid smoke to give the meat a smoky taste without having to smoke the meat. The tanginess, sweetness, and savory flavors in Worcestershire sauce make the meat rich and umami, deepening the overall taste.
• Herbs and spices: Instead of using fresh garlic and onion, I use powdered versions, which blend effortlessly into the meat to spread the flavors throughout. Paprika adds a nice color and sweetness, while basil gives it an earthy pungency. Brown sugar adds rich sweetness with a hint of caramel. 
• Seasoning: I have my own blend of Italian seasoning that I make from scratch. It is easy to make and lasts for up to a year in an airtight container. I also add a bit of kosher salt and black pepper.

How to make 

Season the turkey breast: First, I mix all the rub ingredients in a bowl before spreading them all over the dried turkey breast. 

Add it to the pot: Next, I pour the broth into the slow cooker and place the vegetables at the bottom, then put the turkey breast on top, skin side up. 

Cover and cook: Now, I cover the pot and cook on low for six to seven hours, depending on the size and whether it has a bone or not. I remove it to a serving platter when the internal temperature is 155 degrees F. I finish it under the broiler for crispy skin.

Rest and serve: Finally, I let it rest for 15 minutes before slicing and serving it. 

Slow cooker turkey breast cooking time

Boneless turkey breast

• 2-3 pounds turkey breast = 3-4 hours on LOW, or 2-2.5 hours on HIGH
• 4-5 pounds turkey breast = 4-5 hours on LOW, or 2.5-3.5 hours on HIGH
• 6-5 pounds turkey breast = 5-6.5 hours on LOW, or 3.5-4 hours on HIGH

Bone-in turkey breast

• 2-3 pounds turkey breast = 4-5 hours on LOW, or 2.5-3 hours on HIGH
• 4-5 pounds turkey breast = 5-6 hours on LOW, or 3-3.5 hours on HIGH
• 6-5 pounds turkey breast = 6-7 hours on LOW, or 3.5-4.5 hours on HIGH

Expert tip

Skin on vs skinless and bone-in vs boneless

I prefer leaving the skin on because the fat underneath the skin keeps the meat juicier and gives it more flavor. It also provides that crispy brown crust that I love on my turkey. Skinless turkeys tend to be rubbery and may end up dry if they are cooked too long. I prefer boneless turkey breast only because it is more convenient and easier to cook and slice. Others claim that the bone-in version imparts more flavor and juiciness to the meat. 

More tips to consider:

• To lock in flavor and moisture, I recommend searing the turkey breast before slow cooking it.
• Placing the vegetables at the bottom of the slow cooker keeps the meat from being too soaked in the juices.
• To get the skin crunchy, I place my turkey breast in the broiler for several minutes until it is golden brown and crispy. 
• I also brush the skin with melted butter (or leftover rub mixture) several times during the cooking process. 
• Be sure to let the turkey breast rest for at least 15 minutes before slicing it so the juices have enough time to redistribute.
• If I am in a hurry, I will set it on high, and it will be done in half the time. But I only do this if I have to. The meat is much juicier and more flavorful when cooked at a low and slow temperature. 
• I remove my turkey breast when it is 155 degrees F because it will continue to cook as it rests. 

Recipe variations and add-ins:

• Dark meat: Sometimes, I cook turkey legs and thighs instead of breasts. The dark meat is richer and juicier with a deeper flavor. 
• More vegetables: I also like to add more vegetables sometimes when I don’t want to make any other side dishes. I usually toss in some baby potatoes, corn, and green beans. 
• Sweet fruit: To make the turkey a bit sweeter, the family loves it when I top it with some sliced oranges or apples. 
• Zesty turkey: Another way to add some flavor is to zest it up with some lemon or orange zest. 
• Hot turkey: If I have spicy food lovers in the house, I always add some red pepper flakes to the turkey rub. 

Serving suggestions:

Turkey always goes great with gravy, so I usually make some with the pan drippings. But I also need some fluffy mashed potatoes to pour that gravy on as well. My perfectly creamy mashed potatoes are easy to make with just a handful of ingredients, and everyone loves them. For those watching their carbs, my Instant Pot mashed cauliflower tastes just as good as the real thing!

I can’t forget to make the stuffing with my turkey, or the kids will never let me forget it. This southern cornbread dressing is almost like a meal on its own with pork sausage, mushrooms, cranberries, pecans, and cornbread mixed with my favorite herbs and spices. For something sweet and savory, the kids also love this pumpkin mac and cheese. It is like a side dish and a dessert in one, and it only takes 30 minutes to make. For dessert, I serve pumpkin roll with cream cheese frosting.

How to store leftovers:

• Refrigerate: I keep my leftover slow cooker turkey breast in an airtight container in the fridge for up to five days.  
• Freezing: To keep it longer, I like to slice it up into pieces and wrap them in plastic before putting them in freezer bags. They can be frozen for up to three months.  
• Defrost: I thaw my frozen leftovers overnight before serving. 
• Reheating: To reheat, place it in the oven at 350 degrees F for 10 to 15 minutes or in the air fryer at 350 degrees F for 3 to 4 minutes. It can also be microwaved, but it will not be crispy. 

Frequently asked questions

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