Perfect for a scaled-down Thanksgiving celebration, this easy Crockpot Turkey Breast recipe even has drippings so you can make gravy! The slow cooker is the best way to make turkey breast if you want it to turn out perfect and juicy!
Have you ever tried to cook turkey breast in the oven? It doesn’t always turn out great, does it? Well, I’ve got the secret to making perfect turkey breast—and it’s probably sitting somewhere in your kitchen right now.
Yep, it’s your crockpot!
Because turkey breast is lean, it’s prone to drying out in the oven unless it’s brined. A crockpot turkey breast works better because the slow cooker traps in the moisture, instead of letting it bake off. If you’re having a scaled-down Thanksgiving celebration this year, you’ll appreciate this recipe because it’s just the right size for a small gathering and you get to skip the nail-biting over whether or not your turkey will turn out well once you set it on the carving board and start slicing. A slow cooker turkey breast is perfect every time!
Easy Crockpot Turkey Breast Recipe
The other thing I love about making turkey in the slow cooker is that the juices that collect at the bottom of the crockpot insert are a great starter for gravy—and you can grab that recipe and print it out too! Then, you only need mashed potatoes, green bean casserole, sweet potatoes, and cranberries for a complete Thanksgiving spread. (Oh, and pumpkin pie—you can’t forget about that!) And if you’ve got leftover turkey from this recipe, you can make my Easy Leftover Turkey Soup or Turkey Tetrazzini!
For the crockpot turkey breast:
- Kosher salt – If you’ve bought a turkey that’s already brined, you can use less salt.
- Onion powder
- Garlic powder
- Black pepper
- Chicken broth
- Yellow onion
- Boneless turkey breast with skin – About 2 to 2 ½ pounds will serve 8 to 10 people.
For the gravy:
- Turkey drippings
- Chicken broth
- All-purpose flour
- Chicken broth – If you happen to have turkey broth on hand, that will work too.
- Yellow onion – For a stronger flavor, you can swap the onion for 2–3 shallots.
How to Make Crockpot Turkey Breast
1. Make the Rub
Combine the butter, salt, garlic and onion powders, black pepper, and paprika in a small bowl. Spread the mixture over the turkey breast.
2. Place the Ingredients in the Crockpot
Cover the slow cooker and cook the turkey on low for 5 or 6 hours, or until the internal temperature reaches 165ºF.
4. Broil (Optional)
For a crispy skin, transfer the turkey breast to a foil-lined baking sheet and broil it for 3 to 5 minutes, or until the skin is nicely browned.
5. Rest and Cut
Let the turkey rest for 10 minutes, then carve it and serve.
Hint: If you’re broiling the turkey, make sure you keep a close eye on it to keep it from burning!
- Herbed turkey – Add sprigs of thyme, rosemary, and/or sage to the vegetable mixture at the bottom of the crockpot to infuse the turkey with flavor.
- Wine – You can add a splash of a dry white wine when you’re pouring the broth into the slow cooker; 1/4 cup white wine to 3/4 cup broth is perfect.
Is it safe to slow cook a turkey?
It’s safe to cook a turkey breast in a crockpot as described in this recipe. The key is to use a meat thermometer to check the internal temperature. Don’t skip this step!
How do I keep my turkey moist?
Cooking turkey breast in a crockpot is the best method I’ve found for keeping turkey moist and juicy. You are never going to want to make it any other way once you try it!
If you don’t have a meat thermometer at home, buy one for this recipe. There’s no way to simply look at a turkey breast and know if it’s done.
If you’re looking for more…try these recipes next!
- Easy Turkey Tetrazzini
- Crock Pot Ham
- Crock Pot Lasagna
- Baked Ham with Maple Dijon Glaze
- 57+ Easy Friendsgiving Food Ideas
- Cornbread Dressing
- Slow Cooker Turkey and Stuffing Casserole
- Baked Ziti
Crockpot Turkey Breast
- 4 tablespoons butter softened
- 1 teaspoon kosher salt
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- ½ teaspoon black pepper
- ½ teaspoon paprika
- 1 cup chicken broth
- 3 stalks celery halved
- 3 carrots quartered
- 1 large yellow onion sliced into ½" wedges
- 1 boneless turkey breast with skin about 2 to 2 ½ pounds
- In a small bowl mix softened butter, salt, garlic powder, onion powder, black pepper, and paprika. Spread the mixture evenly over the turkey breast.
- Pour chicken broth in the bottom of a slow cooker and add the vegetables.
- Place the turkey breast, skin side up, on top of the vegetables.
- Place the lid on the slow cooker and cook on low for 5-6 hours – until internal temperature reaches 165°F.
- If desired, place the turkey breast on a foil lined sheet and broil for 3-5 minutes or until skin is browned.
- Allow to sit for about 10 minutes before cutting.