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Slow Cooker Turkey Breast

Slow Cooker Turkey Breast - Moist, tender, perfectly seasoned crockpot turkey. No oven space needed! Includes the best turkey gravy using the drippings!

Moist, tender, perfectly seasoned crockpot turkey recipe. No oven space needed! Includes the best turkey gravy using the drippings!

Slow Cooker Turkey Breast - Moist, tender, perfectly seasoned crockpot turkey. No oven space needed! Includes the best turkey gravy using the drippings!

I’m all about saving on oven space. Crockpots, Instant Pots. I will take them all. Especially when the crockpot does all the work for you. And I really mean, all the work for you.

So if you’re not about making an entire turkey this year, this slow cooker recipe will be your heaven. It requires just 2 turkey breast halves in a slow cooker for just 3-4 hours. In those 3-4 hours, you will have all the oven space you could possibly need for the rest of your sides.

The end result? Perfectly juicy, moist, tender turkey breast meat. It also browns beautifully in the slow cooker, promise. No need to broil it or anything. And you know all those juicy drippings? You can strain them to make the best gravy ever.

Who knew a turkey could be this easy?

Slow Cooker Turkey Breast - Moist, tender, perfectly seasoned crockpot turkey. No oven space needed! Includes the best turkey gravy using the drippings!

Slow Cooker Turkey Breast

Moist, tender, perfectly seasoned crockpot turkey. No oven space needed! Includes the best turkey gravy using the drippings!

20 minutes4 hours 10 minutes

Ingredients:

  • 1 teaspoon paprika
  • 1 teaspoon dried thyme
  • 3/4 teaspoon poultry seasoning
  • 3/4 teaspoon onion powder
  • Kosher salt and freshly ground black pepper, to taste
  • 1 large onion, sliced
  • 2 celery ribs, cut into thirds
  • 3/4 cup chicken stock
  • 1/4 cup dry white wine
  • 2 (1 1/2 to 2 pound) boneless, skin-on turkey breast halves
  • 8 tablespoons unsalted butter, at room temperature and divided
  • 3 tablespoons all purpose flour

Directions:

  1. In a small bowl, combine paprika, thyme, poultry seasoning, onion powder, 1 1/4 teaspoons salt and 3/4 teaspoon pepper.
  2. Place onion and celery into a 6 or 8-qt oval slow cooker; add chicken stock and wine.
  3. 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.
  4. 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.
  5. Strain slow cooker drippings through a fine-mesh sieve; discard solids.
  6. Melt remaining 3 tablespoons butter in a medium saucepan over medium heat. Whisk in flour until lightly browned, about 1 minute.
  7. Gradually whisk in pan drippings. Bring to a boil; reduce heat and simmer, whisking constantly, until thickened, about 5-10 minutes.
  8. Serve turkey immediately with gravy.

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78 comments

  1. Rated 4 out of 5

    Very good, especially the gravy, and a great alternative to roasting  a turkey—frees up a lot of oven space and doesn’t heat up the house. A perfect amount of turkey for our intimate COVID-era (Canadian) Thanksgiving dinner. It was a tad dry for my taste, but that’s probably because I prefer dark meat. Next time I make this, I’m going to make one breast half and two thighs so everyone gets the part of the bird they prefer.

  2. This is sooooo good!!! And just as easy!!! Thinking this may be our new Holiday Turkey!!! I made it with a 5lb double Breast with bone in and cooked it in high for about 5.5 hours…..turned out perfect! Also do yourself a favor and make more gravy then you think you will use….trust me you will use it! It’s delicious…I added a little nature seasoning because I love it but again super easy and damn delicious!!  Thank you!!!

  3. Rated 5 out of 5

    Best gravy I’ve ever made (Ive never started gravy with my butter before but I’ll make it that way from now on). The Turkey was falling apart tender. Thanks for a great and easy recipe.

  4. Rated 5 out of 5

    Thank u put Recipes online they are easy to follow and the food taste so great

  5. Rated 5 out of 5

    I don’t usually leave reviews, but this recipe deserves one! Phenomenal recipe for turkey breast, without heating up the kitchen/house by running the oven during the summer. Also, works as an amazing, worry free chicken and/or chicken soup recipe! I’ve been sick, sleeping a lot and working out of my freezer, so this has really been a Godsend for me! Used boneless, skinless thighs, a huge no-no for broth making! And, still, came out as one of the best chicken soup stocks I’ve ever made (and I make normally make a killer stock)! I didn’t have paprika or celery, so I exchanged for a couple carrots and added garlic, rosemary, sage, a few scratches of freshly grated nutmeg. The ratios of stock to wine were perfect for the turkey, but I did increase the wine in my soup stock. I think the butter made up for the lack of fat, bones and skin on the chicken. Had the bullion and extra canned stock ready expecting something that tasted like weak chicken tea. But, it came out savory and delicious. Absolute winner! Gotta love a fantastic base recipe, that you can also play with, and easily modify if you have to. Using it again today for the 3rd time in 4 weeks! This time with leg quarters. So excited to see how it comes out!

  6. Hello-making this today–when do you add chicken broth and vinegar?

    • Rated 5 out of 5

      Hi Angela, Hoping I can edit this in a few minutes and add my actual review… Add the stock and white WINE, not vinegar, to the cooker before you turn it on.

  7. Hi there! Quick question— I know the recipe says to “ Place turkey, breast side up, on top of the vegetables,” but does this mean that the skin is facing down & into the liquids? Just looking for a bit of clarity here since I’m unsure how the skin browns & crisps if this is the case. 

    Thanks so much! 

  8. Rated 5 out of 5

    WOW was this good. I also had a bone in breast but I managed to get it into a large crock pot. Doubled the spices because the breast was about 5-6 pounds. Cooked it in the crock pot for about 6 or 7 hours on low, then crisped the skin in the oven for half an hour. Made stuffing, mashed potatoes and beet soup in acorn squash. Thanksgiving in April!

  9. Rated 5 out of 5

    I used a bone in, skin on turkey breast that was about 5 lbs. I had to cook it longer, because of the bone and weight. I cooked it on high for about 5 hours. It turned out great, and the gravy was delicious. To the drippings, I mixed 1 tablespoon of cornstarch to 2 tablespoons of melted butter. I boiled it for 2 minutes, added some pepper, and it was some of the best gravy that I’ve ever had. I will make this again.

  10. The Crockpot Turkey was fantastic.  So nice for a small group.  For years a have cooked turkeys in the oven and they would turn out dry, this was simple and easy.  I did mine bone-in for three hours on high then pulled the breast right off the bone, let it rest and sliced it.  Delicious.

  11. Rated 5 out of 5

    Easy, delicious and few ingredients. The turkey is very tender and moist.  Also, the kitchen smells wonderful!

  12. Rated 5 out of 5

    This was amazing!!! Better than any Thanksgiving turkey that we’ve had!! And it was SO easy to prepare!! 🙂

  13. Rated 5 out of 5

    Wonderful flavors. Infact I’m cooking this again today. Family loves it.

  14. mixed the seasonings but it doesn’t say what to do with it goes in with the veggies and turkey in the cooker or for the gravy mix?

    • It is used to season the turkey in step #3. 🙂

      3. 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.

  15. Is there any way to get an accurate list of nutritional values? I need to severely restrict fat and sodium?

    • Hi Melody! Nutritional information is provided only for select recipes at this time. However, if it is not available for a specific recipe, we recommend using free online resources at your discretion (you can Google “nutritional calculator”). Hope that helps!

  16. Rated 5 out of 5

    Thanks for the quick, minimal ingredient needed turkey breast recipe…I look forward to trying more of your recipes…

  17. Rated 5 out of 5

    Yummy

  18. I’ve used frozen meat in slow cooker in the past, but never turkey. I’m gone for work about 10 hours. Have you ever used frozen turkey breast at a longer timetable?

  19. Rated 5 out of 5

    Excellent recipe…It was the perfect solution to the anxiety producing Thanksgiving dinner. I have Celiac so I cannot partake in the extended family meal. I end up cooking my own traditional meal and transporting to the Celebration. This recipe freed me up to cook a couple of side dishes plus the gluten free pumpkin crunch cake.

    I couldn’t find the boneless, skinless breasts, but it was so easy to debone the bone in breasts. Subbed in 3T of a gluten free flour blend for the gravy prep – easy, peasy. Several family members elected to eat my turkey and gravy after stealing a taste (with a clean fork, of course! No gluten contamination making me sick – thank you!)

    P.S. I froze the second cooked turkey breast and a cup of the gravy. Tonight (almost 3 months later), we had a quick delicious turkey dinner. Still so moist and flavorful. Thank you, thank you, thank you.

  20. Rated 5 out of 5

    This was the first home run I have made in an eternity!  The seasoning was spot on and made amazing flavor for the gravy.   damn delicious!

  21. Rated 5 out of 5

    I made this with a 7 pound bone in breast. The turkey breast was large enough where it couldn’t sit on the vegetables and close the lid, so I moved them to the side of the turkey. The chest bones served the same purpose of raising the meat above the juices, so all was well. I used a temperature probe on the crock pot set to 165 degrees which took close to to 3 hours to reach the final temperature. The meat turned out to be very moist and juicy and the drippings made delicious gravy. I removed the breast meat from the bones, sliced and placed on a platter with the vegetables that were previously strained when making the gravy. The celery wasn’t as soft as it would have been had it been placed directly in the juices. Also, the skin didn’t brown, but perhaps such a large turkey skewed the browning. Everyone remarked on how good the turkey turned out. I will definitely make this again. If I decide to use the same size turkey breast with bones, I will omit buttering under the skin since it didn’t brown and therefore I removed the skin when I was slicing the breast meat to serve.

  22. Rated 5 out of 5

    Absolutely delicious. Was very surprised at how much flavor it had and was so juicy, Gravy also rocked. I bought my fresh boneless turkey breasts at Sprouts. I do think that it is a seasonal item.

  23. I made this tonight and it was fantastic. My whole family said it was the best turkey they’ve had. I followed the recipe exactly and use 2- 2lb breast with skin. I made gravy also and it was sooooo good. This is now our yearly recipe.
    Cooked on low for 4 hours. Forgot to put in the broth and wine! so added an hour into cooking – oops. 

  24. Rated 5 out of 5

    I made this tonight for our Thanksgiving meal. I used a 5.5 pound bone-in chicken breast with the skin on. It was absolutely delicious, and the best Turkey I ever had. My only recommendation is to allow for a 5 hour cook time with the crock pot set to high. I did not make the gravy but served it au jus. Delectable.

  25. I hAVE THE CORRECT WEIGHT TURKEY BREASTS BUT THEY DON’T HAVE SKIN ON. WHAT SHOULD I DO ABOUT THE BUTTER?

  26. I am excited to try this. I normally fix a big turkey but since there are just three of us this year, I am just cooking with a turkey breast.

  27. I couldn’t find a boneless turkey breast.  I have a 5 lb turkey breast on the bone, should the cooking time be adjusted?  More time?

    • I have the same question. No boneless turkey breasts in sight. Sadly, I’m far from a Whole Foods. Can you say what the cooking time adjustment will be? Thanks – 

    • Rated 5 out of 5

      Made this for a small family gathering this Thanksgiving. I couldn’t find the skin on turkey breast so I ended up using skinless breast tenderloins. I still rubbed it with all the butter and it was amazing.

  28. Rated 5 out of 5

    You are so talented, your recipes are amazing. I have a stupid question, where do i find the boneless breasts with the skin on, I have never seen that????

  29. Love your recipes and looking forward to trying this one.

    But a question … I have a 4 pound boneless turkey roast, what adjustments to ingredient amounts and cooking time should I make? Thanks much!

  30. HELP! I’m cooking for two, using just ONE half turkey breast. IF you have made this with ONE 1.5 – 2-pound boneless breast -OR- ONE 2+ pound bone-IN breast, how long did it take to cook to perfection? Please help! Thanks in advance. Happy Thanksgiving!

    • This recipe has only been tested using 2 (1 1/2 to 2 pound) boneless, skin-on turkey breast halves so I cannot answer with certainty at this time. But if you get a chance to try it, please let me know how it turns out! Good luck! 🙂

  31. Hi I am curious about adding liquid, many crockpot recipes I’ve read while researching state no liquid added. So can you explain? Thanks!

  32. Can’t wait to try this recipe, I like how you use the gravy. Thank you for the great recipe!

  33. No oven space needed – wow – that will help greatly – oven is always full for this dinner! Great idea!!!

  34. Rated 5 out of 5

    We tried this recipe last night: best turkey breast roast EVER. There’s only two of us so this is perfect for us. Didn’t have the wine so I just added a bit more broth. It came out perfectly. We’ve never had white meat this juicy. This will definitely be the way I cook turkey breasts going forward.

  35. Just to clarify – 2 turkey breast halves, EACH weighing 1 1/2 – 2 lbs, for a total weight of 3 – 4 lbs, or is it 2 turkey breast halves weighing a TOTAL of 1 1/2-2 lbs.? Thanks! I want to make this.

  36. Will it turn out okay without the 8 TBS of butter? I would only use a little for the skin to brown it. Thanks.

  37. Can this be made in an instapot?  I don’t have my slow cooker anymore

  38. Have tried a number of recipes from your blog. Have never been disappointed. Am definitely making this recipe for my card game Friday night. The ladies will love it.

  39. Hi,
    What I’m having trouble understanding is how were you able to get that brown color on your turkey? Usually when one uses the slow cooker to cook meat, the meat doesn’t really turn a deeper color. Do you have a secret?

  40. Do you brine your turkey breast before slow cooking it? If you do, does that make the gravy more salty?

  41. Can I make 3 lbs of breast? Would cooking time be longer? 

  42. Is it okay to halve the recipe and only do one turkey breast? I only have a family of three and still get plenty of leftovers with one. 

  43. As soon as I see an email from Damn Delicious I get excited. You are one of a handful of bloggers I never hesitate to try a recipe from. This looks great. Was wondering if the bone in honeysuckle white young turkey breast I have in the freezer would work if I increase the liquids and vegetables? It weighs about 5 pounds. The gravy sounds scrumptious too!

  44. Can you make this with out wine. No one in this house drinks wine and we don’t have any

  45. Rated 5 out of 5

    This sounds and looks delicious! For the dry white wine, what type is best? Pinot Grigio?  Sauvignon Blanc? Or am I way off base?