Moist Crockpot Turkey Breast Recipe for Tender, Juicy Results

This Crockpot turkey breast recipe guides you to a consistently juicy, flavorful, and perfectly seasoned turkey made entirely in the slow cooker. It yields tender, moist meat and is ideal for first-time hosts or cooks who want an easy holiday main without using the oven.

After testing variations, this method — slow cooking the breast in its own juices with fresh herbs, garlic, and a herbed butter rub — reliably produces a flavorful turkey. The recipe also explains how to finish under the broiler for golden-brown skin and how to turn the Crockpot drippings into a smooth, well-seasoned gravy.

This slow cooker turkey breast is perfect for smaller gatherings, cooks who want to free up oven space on holidays, or anyone looking for a straightforward, dependable main dish.

Why You’ll Love This Crockpot Turkey Breast Recipe

• Foolproof: Low-and-slow cooking keeps the meat moist and tender. Optional broiling gives you a crisp, attractive skin.
• Saves oven space: Great for smaller kitchens or when you need the oven for side dishes.
• Rich gravy: Use the concentrated drippings from the Crockpot to make a flavorful gravy.

Ingredients for Slow Cooker Turkey Breast

The ingredients are grouped for the turkey, the herbed rub, the aromatics that sit in the Crockpot, and the gravy.

Turkey Breast:

• 5–6 lb bone-in, skin-on turkey breast: A double-breasted roast works well. Many store-bought breasts are pre-brined; if yours is not, increase the salt slightly or use salted butter. Frozen breasts must be fully thawed before cooking.

Note: Thaw frozen turkey breasts completely before cooking.

Seasoning Rub:

A compound butter both under the skin and spread over the outside provides flavor and helps crisp the skin when broiled.

• Unsalted butter — melted and cooled until spreadable
• Fresh rosemary — finely chopped
• Fresh thyme — finely chopped
• Dried poultry seasoning (unsalted)
• Garlic powder
• Coarse kosher salt
• Black pepper

Crockpot Aromatics:

These aromatics form a flavorful bed so the turkey doesn’t stick and the drippings taste great.

• Large white onion — sliced thick
• Fresh garlic cloves — smashed
• Dried bay leaves
• Fresh thyme stems
• Fresh rosemary sprigs

For the Gravy:

• Turkey drippings plus unsalted chicken or vegetable broth as needed to reach 2 cups
• All-purpose flour and unsalted butter to make a roux
• Black pepper and coarse kosher salt to taste

What’s the Best Turkey Breast to Use?

Double-breasted, bone-in, skin-on turkey breasts are common and work well in a 7-quart Crockpot. Choose a size that will fit your slow cooker — larger than about 7 lbs may not fit in smaller models. If your breast is unseasoned, increase the salt in the rub (or use salted butter) but avoid oversalting since the drippings concentrate flavor for gravy.

Using Brined Turkey Breast

Many commercial turkey breasts are brined or injected with a salt solution. This recipe assumes a brined turkey; if yours is unbrined, add about 1 1/2 teaspoons of salt for a 5–7 lb breast or use salted butter. Be cautious with salt to avoid overly salty drippings.

Boneless Turkey Breast In The Crockpot

The method is the same for boneless or bone-in breasts. For a smaller (around 3 lb) boneless breast, reduce the salt and spices and use 4 tablespoons of butter. If it comes in netting, you can remove and reserve the netting, rub under the skin, then return it to the netting for cooking; broil and remove the netting after resting.

How to Cook a Turkey Breast in the Crockpot

Step 1 — Make the rub: Combine melted butter with rosemary, thyme, poultry seasoning, garlic powder, salt, and pepper.

Step 2 — Prep the slow cooker: Place onion slices, smashed garlic, bay leaves, and herb sprigs in the bottom of the Crockpot to form a bed for the turkey.

Step 3 — Prep the turkey: Pat the breast dry. Gently loosen the skin to form pockets for the herbed butter without tearing the skin.

Step 4 — Add the butter: Spread half the herbed butter under the skin to coat the meat, and rub the remaining butter over the outside of the turkey.

Step 5 — Cook: Place the turkey breast in the slow cooker and cook on LOW for 4–6 hours (times vary by Crockpot model) until the thickest part reaches 165°F on an instant-read thermometer.

Step 6 (optional) — Broil for crisp skin: For golden skin, transfer the cooked breast to a rimmed baking sheet and broil on HIGH for 5–7 minutes, rotating every 2 minutes until evenly browned. If parts brown too quickly, tent with foil. Use foil balls to prop the breast if it tips.

Step 7 — Rest and make the gravy: Let the turkey rest uncovered for at least 15 minutes before slicing. While it rests, prepare the gravy from the drippings.

Gravy Instructions:

Step 1: Strain drippings through a fine-mesh strainer into a measuring cup. Discard the solids. If you don’t have 2 cups of drippings, add unsalted chicken or vegetable broth to reach 2 cups.

Step 2: In a medium saucepan over medium heat, melt butter and whisk in the flour. Cook for about 1 minute to remove the raw flour taste.

Step 3: Gradually whisk in the drippings in several additions, allowing the gravy to thicken slightly between additions. Continue whisking until smooth.

Step 4: Bring the gravy to a gentle simmer over medium-high heat and cook 45–60 seconds until it thickens. Season with black pepper and salt to taste. If it’s too thick, thin with additional broth; if too thin, mix 1 tablespoon melted butter with 1 tablespoon flour and whisk into the gravy until it thickens.

After resting, carve the breast from the bone if necessary and slice against the grain, keeping the skin on top. Serve with warm gravy.

Tips & Tricks for Cooking Turkey Breasts

• Let the turkey rest 15–30 minutes so juices redistribute; the meat will remain warm while you finish sides.
• Broil for crisp skin and use foil balls to prop a tipping breast so it browns evenly.
• Always cook poultry to 165°F in the thickest part using an instant-read thermometer.
• Taste the drippings before making gravy: store-bought brined turkeys can produce salty drippings; dilute with unsalted broth or water if needed.

How Long to Cook a Turkey Breast in the Slow Cooker

Cook times vary by slow cooker and turkey size. These times are for thawed, bone-in turkey breasts on LOW:

• 3–4 lbs: 3–4 hours
• 5–6 lbs: 4–6 hours
• 6+ lbs: 6–8 hours

How Much Turkey to Cook Per Person

Plan about 1 pound per person for bone-in turkey or 1/2 pound per person for boneless turkey. Rough guidelines:

• 3–4 lb bone-in breast = serves 3–4
• 5–6 lb bone-in breast = serves 5–6
• 6–7 lb bone-in breast = serves 6–7

If you want leftovers, choose a larger breast than the minimum requirement.

Slow Cooker Turkey FAQs

How to Store Leftover Turkey

Sliced leftover turkey keeps 3–5 days in an airtight container in the refrigerator and up to 3 months in the freezer when stored properly. Use leftovers in sandwiches, soups, or casseroles.

What to Serve with Crockpot Turkey Breast

• Mashed potatoes and stuffing
• Sautéed green beans or roasted Brussels sprouts
• Cranberry sauce and dinner rolls
• Fresh salads and buttery dinner rolls