Slow Cooker Turkey Breast
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This easy slow cooker turkey breast with gravy is so juicy and tender! Perfect for a small Thanksgiving, holiday dinner, or weeknight meal!
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I just had to tell you that this is BY FAR the best turkey I’ve made in the 15 years I’ve been cooking Thanksgiving turkeys! It was so incredibly moist, juicy, and flavorful! Mine was an 8 lb. bone-in breast, so I increased the amounts of everything and upped the cooking time, but otherwise kept everything else the same. Winner, winner, turkey dinner!!! I was actually sad that there were no leftovers, which has NEVER been the case in the past!
Thank you for an amazing recipe that I will use every Thanksgiving from now on (and maybe even on an ordinary weeknight!)
Thank you for an amazing recipe that I will use every Thanksgiving from now on (and maybe even on an ordinary weeknight!)
Why you’ll love this slow cooker turkey breast
- Saves on oven space. Cooking a holiday meal can be stressful! Between all the side dishes that need to be prepped and warmed in the oven and the constant basting of your turkey, there’s a lot happening in the kitchen. But the turkey can be one less thing to worry about this year – and it frees up all the oven real estate!
- Juiciest and tender meat. With its long, low-heat cook and covered (and also very forgiving) environment, the turkey slowly simmers in its juices, preventing the lean turkey meat from drying out, and yielding a very, very juicy turkey breast and turkey meat that is exceptionally tender.
- Scaled-down turkey dinner. Skipping a big holiday gathering this year? Need extra turkey to complement your big bird? This no-fuss turkey breast is here for you.
- Great any time of year. Turkey breast is not just for Easter, Thanksgiving and Christmas holidays. With its hands-off, super easy approach, this can be made any time, even those super busy weeknights!
- Uses up all those juicy drippings. All those leftover drippings can be used for the most flavorful (and easy) turkey gravy for serving.
what are turkey breast halves
This is also known as a split turkey breast.
Turkey breast halves are simply half of a whole turkey breast, typically sold with skin-on. The smaller portion makes it ideal for a scaled down turkey meal, and more manageable pieces to cook with.
Key Ingredients
- Turkey: boneless, skin-on turkey breast halves (about 1.5-2 lb each)
- Seasoning rub: paprika, thyme, poultry seasoning, onion powder, salt and pepper
- Liquid: chicken stock and dry white wine (pinot grigio or sauvignon blanc)
- Vegetable bed: onion and celery
- Gravy: slow cooker drippings, unsalted butter, and all-purpose flour
How to make slow cooker turkey breast
- Make the seasoning. Mix together the paprika, thyme, poultry seasoning, onion powder, salt and pepper.
- Prep the slow cooker. Place the onion and celery at the bottom of a 6-qt slow cooker. Pour in the chicken stock and wine (or additional chicken stock).
- Loosen the skin. Gently lift the skin away from the turkey breast meat and rub the butter directly under the skin onto the breast meat in an even layer. Then brush the skin with melted butter and sprinkle with the seasoning mix until evenly coated.
- Slow cook. Place the turkey breasts skin-side up on top of the vegetables. Cover with a lid and cook on low heat for 3-4 hours until an instant read thermometer inserted into the thickest part of the breast reaches 165°F.
- Crisp the skin (optional). Transfer the turkey breasts to a baking sheet skin-side up and broil for 2-4 minutes until crispy.
- Rest. Let the turkey rest for 10-15 minutes.
- Make the gravy. Strain the slow cooker juices through a fine-mesh sieve. Then melt the butter in a medium saucepan over medium heat, whisking in the flour until lightly browned. Stir in the strained slow cooker juices and gently simmer, whisking constantly, until thickened and glossy, about 5-10 minutes.
- Serve. Slice the turkey breasts into 1/4-inch to 1/2-inch thick slices, ensuring each piece keeps some skin intact. Serve warm with the gravy.
How to reheat turkey
Oven
- Preheat the oven to 325°F.
- Place the turkey breast in a baking dish, adding about 1/4 cup water or chicken stock.
- Cover tightly with aluminum foil and bake until warmed through, reaching an internal temperature of 165°F.
Stovetop (with gravy)
- Place turkey breast slices in a large skillet with gravy, chicken stock, or splash of water over medium low heat.
- Gently heat until warmed through and tender.
Tools For This Recipe
Slow Cooker Turkey Breast: Frequently Asked Questions
Can I use frozen turkey breasts?
Yes, but the turkey breasts should be thawed completely prior to cooking. To defrost, allow at least 24 hours to thaw in the refrigerator.
Should I use boneless or bone-in?
Boneless is ideal here as it cooks faster, slices easily, and fits into a standard 6-qt slow cooker.
What can I substitute for the white wine?
Additional chicken stock can be used for white wine as a non-alcoholic substitute.
Do I need to let the turkey rest?
Yes! Let the turkey rest for at least 10-15 minutes before slicing to allow the juices to redistribute.
How can I get crispy skin?
Slow cookers trap moisture, meaning the skin will be tender (rather than crispy). To crisp up the skin, transfer the turkey breasts to a baking sheet and broil for 2-4 minutes, watching carefully so they do not burn.
How can I store leftovers?
Store leftovers in an airtight container in the fridge for 3-4 days, gently reheating in the oven or stovetop.
What if I don’t have a slow cooker?
I have a recipe for a roasted turkey breast here.
Slow Cooker Turkey Breast
This easy slow cooker turkey breast with gravy is so moist, so tender, and so juicy! Perfect for a small Thanksgiving or holiday dinner!
Video
Ingredients
- 1 teaspoon paprika
- 1 teaspoon dried thyme
- ¾ teaspoon poultry seasoning
- ¾ teaspoon onion powder
- Kosher salt and freshly ground black pepper, to taste
- 1 large onion, sliced
- 2 celery ribs, cut into thirds
- ¾ cup chicken stock
- ¼ cup dry white wine
- 2 boneless, skin-on turkey breast halves, about 1 1/2-2 pounds each
- 8 tablespoons unsalted butter, at room temperature and divided
- 3 tablespoons all-purpose flour
Instructions
- In a small bowl, combine paprika, thyme, poultry seasoning, onion powder, 1 1/4 teaspoons salt and 3/4 teaspoon pepper.
- Place onion and celery into a 6-qt slow cooker; add chicken stock and wine.
- Using your fingers, carefully loosen the skin from the breast meat, spreading 4 tablespoons butter under the skin. Secure skin over the butter with wooden picks; brush skin with 1 tablespoon melted butter and season with paprika mixture.
- Place turkey, breast side up, on top of the vegetables. Cover and cook on low heat for 3-4 hours, reaching an internal temperature of 165 degrees F. Remove turkey from the slow cooker; let rest 10-15 minutes.
- Strain slow cooker drippings through a fine-mesh sieve; discard solids.
- Melt remaining 3 tablespoons butter in a medium saucepan over medium heat. Whisk in flour until lightly browned, about 1 minute.
- Gradually whisk in pan drippings. Bring to a boil; reduce heat and simmer, whisking constantly, until thickened, about 5-10 minutes.
- Serve turkey immediately with gravy.
Equipment
Notes
- Use the right size crockpot. A 6-qt slow cooker, or bigger, is ideal for this recipe. The turkey breast halves may not fit in anything smaller.
- Thaw the turkey breast. If using frozen turkey breast halves, allow 24 hours to thaw completely in the fridge or 1-2 hours in cold water, changing the water every 30 minutes.
- Use your favorite seasoning combination. Dried herbs, fresh herbs, paprika, poultry seasoning, onion powder, and garlic powder are all excellent options.
- Choose a wine you will drink. A dry white wine (pinot grigio or sauvignon blanc) is great here – it does not have to be anything fancy or overpriced. Just something you don’t mind sipping on since you will have an open bottle.
- Use an instant-read thermometer for the most accurate results. Check your turkey breast halfway through cooking, around 2 1/2 hours, inserting through the thickest part of the breast but avoiding the bone. The internal temperature should reach 165°F.
- Crisp the skin. This is completely optional but you can also choose to crisp the skin under the broiler for a few minutes. Not a fan of the skin? You can remove it altogether!
- Let your bird rest. Let your turkey breast rest for at least 10-15 minutes prior to serving, allowing the juices to redistribute – this will allow for maximum flavor and juiciness.
Did you make this recipe?
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This is honestly so good. Even my picky husband turns to me after and said “I like this meal.” So easy and definitely going in our usual rotation.
I just had to tell you that this is BY FAR the best turkey I’ve made in the 15 years I’ve been cooking Thanksgiving turkeys! It was so incredibly moist, juicy, and flavorful! Mine was an 8 lb. bone-in breast, so I increased the amounts of everything and upped the cooking time, but otherwise kept everything else the same. Winner, winner, turkey dinner!!! I was actually sad that there were no leftovers, which has NEVER been the case in the past!
Thank you for an amazing recipe that I will use every Thanksgiving from now on (and maybe even on an ordinary weeknight!)
I have a 6 pound boneless turkey breast…should I double or triple the Ingredients?any idea how long to cook on crockpot? High or low? Thanks!
Moist and good flavor. Very easy to cook.
Could you use a 5 lb. bone in turkey breast for this recipe? If so, how long would it have to cook?
My turkey breasts are honey brined (came that way from store). Do I need to make any adjustments to the recipe due to the extra liquid from the brine?
Looks delicious. How did you get it to brown? I cook turkey breast every Thanksgiving, this I may try. How many hours for a 7lb turkey breast?
This is fantastic! I wasn’t sure about this, but it was great. And the gravy was perfect with just the right instructions.
I made an 11 pounder -it didn’t say it was bone-in anywhere on the label but it was- and tripled (ish) everything. I guessed I would triple the cooking time as well and programmed it for 10 hours. However, at 7 hours I really began to smell it and while that was wonderful, the cooker had overflowed and the little popper had popped up so it was done. My thermometer deep in the breast said 172 degrees so I took it out. It was so tender it literally fell off the bone as I was trying to pick it up. A good problem to have. I would probably use less butter under the skin next time. I made gravy and it was fabulous, too. This will be my go-to slow cooker recipe for the future. I saved the remaining liquid and bones and may make a soup or broth. Not sure how to do any of that or even if I should, so I’ll have to research that. I LOVED not having to use the oven for the turkey!
I tried this with a 4lb bone in breast and it came out great! It was done in about 4 hrs but I left it on warm and it was still great. The gravy was delicious as well. Great idea for a smaller dinner party.
This is honestly the best flavored turkey with gravy I have had. The mixture of spices are subtle yet you can detect them but not overly so. One caveat is that we didn’t have regular paprika so I used smoked paprika. Yum.
Would gladly make this again
Amazing! I made this today for our early Thanksgiving dinner. I had a 5lb. turkey breast, so added a bit more chicken stock and wine and cooked it for 5 hours. Since I added more liquid to the crockpot I had more drippings, so I used 5T of butter and 5T of flour to make the gravy. The turkey was moist and tender and the gravy was the best turkey gravy I’ve ever eaten. My husband was not happy about me trying a new way to cook our turkey, he definitely changed his mind once he tasted it. His exact words, “Damn this is delicious!” The best part – there’s still plenty of gravy left for the leftovers. Thank you for this amazingly easy and delicious recipe!
can this be cooked on high?
I’m having 19 people this thanksgiving and I’m was worried my 26 lb turkey wasn’t going to be enough. Making an extra breast in the slow cooker is the answer. Can’t wait to try it! Thanks!
This was delicious. I used a 6lb turkey breast and cooked it for 5.5 hours. I put the butter under the skin but did not used toothpicks to secure the skin back on as it didn’t need them. Strained the liquid and put the turkey in a ziplock bag as we didn’t have it the day it was cooked. Sliced the turkey the next day and made the gravy as directed. The gravy had tremendous flavor — I only added pepper. A keeper. Thanks for sharing. Your recipes are always so delicious.
Can you advised how did you reheat the turkey breast?
As always, your recipe steps end in delicious results! I wanted to warn other folks who also buy colorful toothpicks to expect them to leave a colorful little spot on your bird 😉 My entire family loved the turkey breast (despite the blue polka dots) and the gravy was FANTASTIC!
Love to use my crockpot. Haven’t made this yet but planning to do so. Can I use a thawed butterball turkey roast? Thanks for a reply.
I learned about you through my daughter who follows Butters and Cartman. I saw this recipe on an Instagram feed and wanted to do it for Christmas dinner because I didn’t want a big turkey since there are just the four of us. Plus, I don’t normally cook, so when this turned out so magnificently, I was extremely proud of myself! I am so impressed with you and your work and the corgis and can’t say enough about my delight with this recipe. Thank you so very much!
Thank you, Barbara. We are happy you’re here!
I made this Crockpot Turkey (along with your delicious Instant Pot Cranberry Sauce) for myself, my young son, and my husband for Thanksgiving- they loved it so much, they asked for it again for Christmas! And then they decided that we would have to have this more frequently in 2021. My picky 10 year old told me that I was a great cook!
This is so easy, and the gravy especially is amazing! Thanks!
I love this! It was so good and juicy!