Slow Cooker Turkey Breast
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Moist, tender, perfectly seasoned crockpot turkey. No oven space. Includes THE BEST turkey gravy using drippings!
Featured Comment
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!)
reasons to make 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 are used for the most flavorful turkey gravy for serving.
what are turkey breast halves
Also known as a split turkey breast.
This is 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.
tips and tricks for success
- 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 great 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 15-20 minutes prior to serving, allowing the juices to redistribute – this will allow for maximum flavor and juiciness.
Tools For This Recipe
6-qt slow cooker
Slow Cooker Turkey Breast: Frequently Asked Questions
What if I bought a frozen turkey breast? How long will it take to thaw?
To defrost boneless turkey breast halves in the refrigerator, we recommend allowing 24 hours to thaw.
Do I have to use white wine?
Additional chicken stock can be used for white wine as a non-alcoholic substitute.
How can I store leftovers?
Leftovers can be stored in an airtight container in the fridge for 3-4 days.
What if I don’t have a slow cooker?
We have a recipe for roasted turkey breast here.
Slow Cooker Turkey Breast
Moist, tender, perfectly seasoned crockpot turkey. No oven space. Includes THE BEST turkey gravy using drippings!
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
Equipment
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.
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I used a single, bone-in, 3.25 lb Butterball Turkey breast. Took about 5 hours on low. Followed directions exactly and it turned out great! Very moist and tender. This was the first time I’ve ever made the turkey for my family Thanksgiving and was very nervous but extremely pleased. Thank you for this fantastic and easy recipe! Will use again.
like ease!
Tried to make do with a round crockpot, which kept part of the meat higher than the sauce. Not a great idea although it was still great (especially the part that was completely immersed). Just got an oval one for the next round. Thanks so much.
Loved this for Thanksgiving 2020. The gravy was an absolute hit! Great taste and reheats well.
My only issue was it came out dry. I did everything listed using fresh turkey breast halves. I can’t figure out why this happened because the recipe is very clear. So easy to follow.
I debated taking it out when the juices ran clear, but that was before 165 degrees. Any advice? We’ll definitely be doing this recipe again. It’s amazing!!
Yes first time I made it was perfect because I took out when juices ran clear! 2nd time I ran temperature and it was over cooked. Trust your gut if you’re a good cook!
I made this for Thanksgiving and it was easy and delicious. The turkey came out great, but the gravy— it was the best gravy I’ve ever had or made! Followed the directions exactly and it was perfect. Thank you!
For Covid Thanksgiving, my brother whose family usually hosts us begged off–a wise decision, in my book–so I ended up searching for “Crock Pot Turkey” online, and finding this one.
I decided on (2) 24 ounce turkey breast tenderloins, and I
I used a 4 quart slow cooker, not 6 or 8 quart. I found that this worked well, but I had to rotate the tenderloins on the bottom to the top, to ensure even cooking. Total cooking time was about 5-1/2 to 6 hours, starting on high for the first 1-1/2 hours or so.
I used both thyme and poultry seasoning, but the poultry seasoning smelled strongly of thyme–not to mention that thyme was included in the ingredients–so I held off a little on the thyme. Still, thyme was an obvious presence, but not TOO intense. I didn’t get around to making gravy for mashed potatoes on Thanksgiving, but I strained the drippings and refrigerated them for later use. I opted for instant mashed potatoes two days later (today and tonight), and the gravy came out well. (I skimped a little on the drippings, so the gravy was rather thick, but I have enough drippings for one or two more meals. Nothing dresses up potatoes in a box like gravy from scratch!) All in all, this recipe gave me something to do while on my own on a national holiday, and the end result was amazing! The turkey was moist and flavorful, and reheats well in the microwave. The spices lose their intensity after draining the meat, but retain their flavor for the gravy. I’ll probably be able to get a couple more meals from this venture, even after lunch and dinner today. I’ll try it again next year!
Don’t make the same mistake I did by purchasing the JENNIE-O OVEN READY boneless turkey breast. This breast is already pre-seasoned so your delicious recipe does not work with it, and it’s skinless which means there are no drippings for gravy. It does come with a gravy packet which was soooo DISGUSTING, but I already have a recipe for no-drippings gravy so I didn’t need it. Needless to say I was totally bummed, but since I was pretty skeptical from the get-go I didn’t serve this as a main dish. My mouth is watering after reading all these fab reviews! Definitely going to try your DAMN DELICIOUS recipe for Christmas!!
Simply the best!!!
I made this today with a 4.9 pound double breasted bone-in turkey and followed everything else as listed above, and it was amazing! Mine took approximately 4 hours. As others have said, the gravy is delicious!
I made a fresh turkey breast (both breasts) in my crock pot with this recipe today. It was in the pot for 5 hours and the meat was moist, flavorful and fell off the carcass. Much less hassle than baking the whole bird for a small gathering!! And I saved the vegetables and stock for what I believe will be a great soup base this weekend. Thanks for sharing this recipe!!
This recipe was sooo good! It was the perfect Thanksgiving dinner for 3. And the gravy was amazing!
I made this today –
Thanksgiving 2020. It made a difficult year a good bit better. The turkey was juicy and flavorful-but the GRAVY!! It was hands down the best turkey gravy I’ve ever made – and I’ve been doing this for 30+ years!! Every recipe-without exception-I’ve made from this website has been a keeper.
Best tasting turkey and gravy ever! Thank you for such a great recipe! Followed recipe and was not disappointed!
Awesome recipe and ease of preparation: I added a layer of whole Cremini mushrooms on top of the celery ribs and sweet onion and took some liberties with the seasonings (I worked at Antoines New Orleans late 1970s). It was hard to find a 3 lb bone-in turkey breast but Trader Joe’s came through after failures at Sprouts, Vons, Ralphs & Whole Foods (WF only had 5 lbs for $36 and that was too big for my small household, they would not cut it in half). The 3 lb bone-in is perfect size for my 8 quart Crock Pot. I coated the crock pot liberally with Trader Joe’s Extra Virgin Olive Oil (cold pressed and packed in Italy) which is great on salads, etc. I used less butter and substituted olive oil. I used more chicken stock and chardonnay. Have a wonderful Thanksgiving and thank you for making mine a culinary feast!
I’m making this tomorrow and need a quick response. Can I incorporate my dressing with this?
I wouldn’t recommend it. Stuffed poultry in a crock pot is potentially dangerous as it’s a breeding ground for bacteria due to low temp and slow cooking. Best to cook stuffing separately.
If you were to use an Instant Pot what would the cook time be?
I found whole boneless Turkey Breasts at BJ’s. The biggest I could find was almost 4lbs.
Was wondering should I cut the breast in half to make it cook better.
I love all your recipes keep them coming please.
Just going to be 3 at dinner this year. I’m so use to cooking for 10-15.
Stay well and safe.
HAPPY THANKSGIVING
Really good recipe. I followed it as directed and am now going to make it for our small Covid Thanksgiving
Should we just double or triple the ingredients if we have a bigger turkey breast? The smallest one I could get is 6 pounds! This is my first time making the turkey so I would love some guidance! Thanks!
I’m wondering the same thing. I have a 7 lb. turkey breast and am wondering how long it will take to cook.
I too have a larger bone in breast and I have been scouring recipes and I saw 6.5 hours for an almost 7lb breast like I have. So I’m going to temp at 6 to double check and plan for 7 just in case.
I’m also wondering about how long to cook a larger turkey breast and what ingredients to adjust. Smallest half I could get is five pounds without bones.
can you use turkey breast with the bone?