If you’re looking for an easy yet delicious way to prepare turkey this holiday season, try this Slow Cooker/Crockpot Turkey Breast. It’s simple, foolproof, and perfect for a smaller holiday table.
Using the crockpot/slow cooker means the turkey stays so juicy! It is the most tender and flavorful turkey, with minimal hands-on time—just set it and forget it! And while it might take a little longer to cook, the hands-off method frees you up to focus on your sides, desserts, or decorating the table. Who doesn’t want a little extra time on a busy holiday?
This Crockpot Turkey Breast is perfect for Thanksgiving, Christmas, or a cozy Sunday dinner. Serve it with classic sides like stuffing and cranberry sauce, or keep it casual with a simple green salad and roasted veggies.
Ingredient Notes
These notes are here to help make this recipe a success; they cover some but not all ingredients. For a complete ingredient list, check out the recipe card below.
Turkey breast: For this recipe, I prefer to remove the skin. It doesn't crisp in the crockpot/slow cooker, and I don't want to go to the extra effort of crisping it up at the end. The slow cooker helps to keep the turkey juicy anyway. You can use the frozen turkey breasts you get in metal trays or a fresh one from the butcher or grocery store.
Onion: This helps to elevate the turkey breast off the bottom of the crockpot/slow cooker. Plus, it adds extra flavor to the gravy. There is no need to peel the onion. I use a regular brown onion, but you can use white or yellow. (or even a leek)
Carrots: Again, these are used to lift the turkey from the bottom of the crockpot/slow cooker - no need to peel.
Rosemary and Thyme sprigs: These help to add extra flavor to the liquids for the gravy. If you can't get fresh, then you can leave them out.
Chicken broth/stock: The turkey releases liquid as it cooks, which is used to make the gravy. But because of the low cooking, you don't get enough liquid (it is all still in your super moist turkey!), so I find I need to top up the liquid with extra stock/broth. You can use turkey broth if you have it - or even beef or vegetable. I always go for salt-reduced/low-sodium varieties as the turkey juices are well seasoned, and the bouillon adds more salt.
Better than Bouillon: You can use the roast chicken or the roast turkey varieties or replace it with powdered chickenbouillon or a crumbled chicken stock cube. This adds extra depth to your gravy and makes up for not having the roasted flavors of turkey skin. You can leave it out, but you will probably need to add more salt to your gravy.
Heavy cream: It adds a beautiful roundness to the gravy, it is just a small amount but well worth it.
Recipe Tips
We've tested this recipe at least 3 times to ensure it works well for you. Have a look at our tips for getting the best dish you can!
- Put the rosemary and thyme into the crockpot/slow cooker before the veg. This stops them from sticking to the underside of the turkey. (I didn't for the photo below as I liked the green popping through. Don't be like me!)
- If your turkey breast comes in a mesh bag, you can remove it for this recipe. This can help you fit the turkey into the crockpot/slow cooker.
- You don't need any liquid in the crockpot/slow cooker. The turkey will naturally release liquid as it cooks.
- Once the turkey is in the slow cooker, resist the urge to lift the lid. Lifing the lid reduces the temperature inside. Just a couple of peaks can add 20-30 minutes to the cook. I do lift the lid slightly at around 5 hours to check the internal temperature. No one wants overcooked turkey!
- The turkey needs to get to an internal temperature of 165ºF/74ºC. (A meat thermometer is one of the best pieces of equipment when cooking poultry.) Unlike an oven, where the temperature will continue to rise as the meat rests, with a slow cooker, you want to reach the temperature before you remove the meat.
- Tent the meat with foil while you make the gravy. This helps keep it hot and gives the juices time to relax into every bit of the meat.
- Strain the liquid from the crockpot/slow cooker into a large measuring cup/jug when making the gravy. You need 3 cups of liquid for gravy for 8 people. I get around 1½ cups of liquid from the turkey, so I have to top up the liquid with stock/broth.
Why You'll Love This Crockpot Turkey Breast
- It frees up oven space, which is perfect for the holidays.
- It is so juicy and moist.
- The slow cooking makes the meat so tender.
- It is a great way to have turkey if you have a hot summer Christmas!
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Recipe Adaptions
These are all just suggestions and things that have worked in our test kitchen, but it is your dinner, so adapt it to suit your family. That is the beauty of cooking; we can all create our own delicious meals.
- You can use a smaller/larger turkey breast, but the cooking time will change. See the notes in the recipe card for approximate times. Check the temperature 1 hour before to be sure.
- Change the herbs in the rub. Add oregano, chives, rosemary, marjoram, or mixed dried herbs. Or go for spices like cumin and ground coriander.
- Add a whole garlic bulb (cut in half through the middle) to the bottom of the crockpot/slow cooker to give you a garlic chicken gravy.
- Add fruit like apples or lemons to the bottom of the crockpot/slow cooker for a different-tasting gravy (my family finds lemon too strong)
- Add a splash of bourbon, brandy, sherry, or port for a rich, boozy turkey gravy.
Serving Suggestions for Crockpot Turkey Breast
Sides: This Crockpot Turkey Breast is perfect for the holidays as it frees up oven space. Go for some roasted potatoes, stuffing, bread rolls, green beans, and a Carrot and Rutabaga casserole. And, of course, some mashed potatoes to soak up the delicious gravy.
Or if you are having this as an easy midweek meal, try it with some creamy mash and buttered corn and carrots.
Wine: For those who enjoy white wine, a medium-bodied Chardonnay is a classic choice. An unoaked version will brighten the dish, especially if you have mashed potatoes, while the oaked style brings a buttery richness that compliments the delicious gravy.
If you’re looking for red wine, a Grenache has the beautiful soft berry fruitiness with a touch of spice that complements the rub and the gravy.
Enjoy x
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Get the Recipe
Crockpot Turkey Breast
Ingredients
For the turkey
- 4.5 lb turkey breast I use skinless (see note 1)
- 1 onion
- 2 carrots
- 2 rosemary springs (see note 2)
- 2 thyme sprigs (see note 2)
For the rub
- 1 tablespoon olive oil
- 1 tablespoon melted butter
- 2 teaspoon kosher/cooking salt
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon ground sage
- 1 teaspoon dried thyme
- ½ teaspoon paprika
- ¼ teaspoon black pepper
For the Gravy
- 1-2 cups chicken broth/stock (see note 3)
- 4 tablespoon unsalted butter
- 4 tablespoon AP/plain flour
- ½ teaspoon chicken - better than bouillon (see note 4)
- pinch pepper
- 3 tablespoon heavy cream
- salt to taste (see note 5)
Instructions
- In a small bowl, combine the olive oil and melted butter with the herbs and spices for the rub to make a paste.1 tablespoon olive oil1 tablespoon melted butter2 teaspoon kosher/cooking salt1 teaspoon onion powder1 teaspoon garlic powder1 teaspoon ground sage1 teaspoon dried thyme½ teaspoon paprika¼ teaspoon black pepper
- Pat the turkey dry with paper towel.4.5 lb turkey breast
- Slather all sides of the turkey breast with the herb paste.
- Cut the onion into quarters and the carrots into large chunks (There is no need to peel any of them)1 onion2 carrots
- Place the fresh herbs into the crockpot/slow cooker, then add the onion and carrot.2 rosemary springs2 thyme sprigs
- Place the turkey breasts on top.
- Cook on Low for 5-6 hours or until the internal temperature is 165ºF/74ºC. I like to check the temperature after 5 hours as the turkey is often cooked. Once at temperature, remove the turkey from the crockpot/slow cooker and tent it with foil to keep warm (see note 6)
For the gravy
- Strain the juices from the crockpot/slow cooker into a large measuring cup/jug. Top the juices up with stock/broth until you have 3 cups. (see note 3)1-2 cups chicken broth/stock
- Melt the butter in a small saucepan over low heat.4 tablespoon unsalted butter
- Stir in the flour and cook for 2-3 minutes until well combined and golden brown.4 tablespoon AP/plain flour
- Whisk in ¼ cup of the broth and juices; the mixture will become a very thick paste. Gradually whisk in ¼ cup more liquid. Once the mixture has thinned slightly, you can gradually whisk in the remaining liquid.
- Add the chicken bouillon base and the pepper.½ teaspoon chicken - better than bouillonpinch pepper
- Bring to a boil, then reduce to a low simmer and cook for 2-3 minutes until thickened and glossy.
- Add the heavy cream, taste it, and season it with salt if needed. (see note 5)3 tablespoon heavy creamsalt to taste
Notes
- I prefer to remove the skin or buy a skinless breast. It doesn't crisp in the crockpot/slow cooker, and I don't want to go to the extra effort of crisping it up at the end. The slow cooker helps to keep the turkey juicy anyway. You can use the frozen turkey breasts you get in metal trays or a fresh one from the butcher or grocery store.
- If you can't get fresh, then you can leave them out.
- The turkey releases liquid as it cooks, which is used to make the gravy. But because of the low cooking, you don't get enough liquid (it is all still in your super moist turkey!) You need 3 cups of liquid for gravy for 8 people. I get around 1½ cups of liquid from the turkey, so I have to top up the liquid with stock/broth. You can use turkey broth if you have it - or even beef or vegetable. I always go for salt-reduced/low-sodium varieties.
- You can use the roast chicken or the roast turkey Better than Bouillon or replace it with powdered chicken bouillon or ½ a crumbled chicken stock cube. This adds extra depth to your gravy and makes up for not having the roasted flavors of turkey skin. You can leave it out, but you may need to add more salt to your gravy.
- As written, I never need to add salt to my gravy. But everyone is different, so taste yours and add salt to taste.
- The internal temperature of your turkey needs to be 165ºF/74ºC. The recipe timings are for a 4.5lb/2kg turkey. The method works with bigger and smaller turkey breasts, but this does affect the cooking time:
- 2.2lb/1kg: 4-5 hours on low (check temp at 3½ hrs)
- 4-6 lb/2-3kg: 5-6 hours on low (check temp at 5 hours)
- 6-8lb/3-4kg: 6-7 hours on low (check temp at 6 hours)
- 8-10lb/4-5kg: 7-9 hours on low (check temp at 7 hours)
Nutrition
Nutrition is per serving
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