This crockpot turkey breast recipe is my best-kept secret for making tender, flavorful turkey with almost zero effort! Instead of dealing with a whole bird, I use a boneless (or bone-in) turkey breast, season it well, and let the slow cooker work its magic. The result is juicy turkey for holiday dinners, sandwiches, salads, or weekly meal prep—without ever turning on the oven.
Quick Facts
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Prep Time: 10 minutes
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Cooking Time: 4-5 hours on LOW
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Total Time: 4-5 hours
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Serving Size: 6-8 servings
Why You’ll Love It
I’m obsessed with this slow cooker turkey breast because:
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Juicy & Tender: Slow cooking keeps the meat ultra moist—no dry turkey!
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Super Easy: Minimal prep, no basting, and no hands-on time
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Perfect Anytime: Great for Thanksgiving, weeknight dinner, sandwiches, or salads
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Leftovers Rule: Use for meal prep, turkey sandwiches, or turkey tacos
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Customizable Flavors: You can change the spices to suit your taste
Ingredients You’ll Need
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1 boneless or bone-in turkey breast (2–3 pounds)
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2 tablespoons olive oil or melted butter
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1 teaspoon salt
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1/2 teaspoon black pepper
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1 teaspoon garlic powder
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1 teaspoon dried thyme
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1/2 teaspoon paprika
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1/2 teaspoon onion powder
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1/2 cup chicken broth
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Optional aromatics: 1 onion (quartered), 2 celery stalks, 2 carrots, 3 garlic cloves
Step-by-Step Instructions
Step 1: Season the Turkey Breast
Pat the turkey breast dry with paper towels. Mix salt, pepper, garlic powder, thyme, paprika, and onion powder together. Rub olive oil or melted butter over the entire turkey breast, then sprinkle and rub in the seasoning mix.
Step 2: Add Ingredients to Crockpot
Place aromatics (onion, celery, carrots, and garlic) in the bottom of the crockpot if using. Add the chicken broth. Lay the seasoned turkey breast on top, skin side up if there’s skin.
Step 3: Slow Cook
Cover and cook on LOW for 4–5 hours. Check the internal temperature after 4 hours—turkey should reach 165°F (74°C) in the thickest part.
Step 4: Rest and Slice
Remove turkey breast and let it rest for 10–15 minutes, covered in foil. Slice and serve, spooning juices from the crockpot over each piece for extra flavor.
Serving Suggestions
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Holiday Dinner: Serve with mashed potatoes, stuffing, and cranberry sauce
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Weeknight Meal: Pair with roasted veggies and rice
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Sandwiches & Wraps: Perfect for leftover turkey sandwiches
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Salads: Great for topping greens or making turkey Caesar salad
Tips for Customization
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Add Citrus: Tuck orange or lemon slices under the turkey for brightness
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Herb Lovers: Add rosemary, sage, or parsley to the seasoning mix
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Gravy Option: Strain the crockpot juices and thicken with flour or cornstarch
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Spicy Kick: Add a pinch of cayenne or chipotle for extra heat
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Bone-in Turkey: Adds even more flavor, just allow a little more cook time
Nutritional Info (per serving, approx.)
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Calories: 165
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Protein: 30g
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Carbohydrates: 2g
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Fat: 5g
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Sodium: Moderate; adjust salt to taste
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Iron: Good source
FAQs
Can I cook a frozen turkey breast in the crockpot?
It’s safest to thaw your turkey breast first. Cooking from frozen can make the outside dry before the inside reaches a safe temperature.
How do I keep turkey breast from drying out?
Always cook on LOW and check the temperature early. Don’t overcook, and let the turkey rest before slicing.
Can I use turkey tenderloin?
Yes! Turkey tenderloin works great—reduce cook time to 2–3 hours on LOW.
How do I store leftovers?
Store in an airtight container in the fridge for up to 4 days. Freeze slices wrapped tightly for up to 2 months.
Is it OK to leave the skin on?
Absolutely! The skin keeps the turkey moist as it cooks, and you can crisp it quickly under the broiler for a few minutes after slow cooking.
