Slow Cooker Turkey Breast

This slow cooker turkey breast turns out tender, juicy, and full of garlic and herb flavor with almost no work. Rub it, set it, and let the slow cooker do the rest while your oven stays free for the side dishes.

If you prefer the oven method, my Boneless Turkey Breast is a quick, golden roast. This version is the hands off option, perfect for Thanksgiving, Sunday dinner, or any busy day, and it comes with a time chart by weight plus an easy gravy from the pan juices.

Why I Make Slow Cooker Turkey Breast

Turkey breast is lean, which is exactly why it dries out so easily in the oven. A slow cooker turkey breast stays moist because it cooks gently in its own juices and a little broth, with no basting and no babysitting.

It also frees up your oven on busy holidays and keeps the kitchen cool. You get sliceable, juicy turkey and a pot of flavorful drippings for gravy, all from one appliance. The method works the same with turkey from your butcher.

Once you try this slow cooker turkey breast, it may become your go to for weeknight meal prep too, since the leftovers make sandwiches, salads, and soups all week.

Ingredients List

This slow cooker turkey breast uses simple ingredients: a 3 to 4 pound boneless turkey breast, softened butter or olive oil, garlic, paprika, dried thyme, salt, pepper, a quartered onion, fresh rosemary and thyme sprigs, and a cup of chicken or turkey broth. For the gravy, you only need cornstarch and cold water.

Already have a favorite spice blend? My Turkey Dry Rub works beautifully in place of the spices here. And homemade Turkey Stock makes the best broth for the pot.

How to Make It

This is just the overview, scroll down to the recipe card for exact measurements and timing.

Pat the turkey dry and rub it with butter, garlic, paprika, thyme, salt, and pepper. Layer the onion and herbs in the bottom of the slow cooker, set the turkey on top, and pour the broth around it. Cook on low until the thickest part reaches the safe temperature, rest the turkey for 15 minutes, and thicken the juices into gravy while it rests.

Slow Cooker Turkey Breast Cooking Time Chart

Cooking time depends on the size of your turkey breast and your slow cooker, so use this chart as a starting point. Always go by a meat thermometer, not the clock.

Low and slow gives the most tender, juicy result, so use high only when you are short on time. Avoid lifting the lid, since every peek adds about 15 minutes to the cooking time.

How Long to Cook a Boneless Turkey Breast in the Slow Cooker

Most people ask how long to cook a boneless turkey breast in the slow cooker. A 3 pound breast takes about 5 to 6 hours on low or 3 to 4 hours on high. A 4 pound breast needs 6 to 7 hours on low. Check the temperature in the thickest part about 30 minutes before the time is up, since every slow cooker runs a little differently.

Make Ahead Method

• Season the night before. Rub the turkey with the butter and spices, cover, and refrigerate overnight for deeper flavor.
• Prep the pot. Chop the onion and herbs ahead of time so you can load the slow cooker in minutes in the morning.
• Make the gravy ahead. Strain and refrigerate the juices, then reheat and thicken with cornstarch right before serving.

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Slow Cooker Turkey Breast

Recipe by TheMeatTable

0.0 from 0 votes

Course: TurkeyCuisine: AmericanDifficulty: Easy

Servings

8

servings

Prep time

15

minutes

Cooking time

5

hours 

30

minutes

Calories

200

kcal

Tender, juicy slow cooker turkey breast with garlic, herbs, and paprika, cooked low and slow with an easy gravy from the juices.

Ingredients

• 3 lb boneless turkey breast, skin-on or skinless

• 3 tbsp butter, softened, or olive oil

• 4 garlic cloves, minced

• 1 tsp smoked paprika

• 1 tsp dried thyme

• 1 1/2 tsp kosher salt

• 1/2 tsp black pepper

• 1 yellow onion, quartered

• 2 fresh rosemary sprigs

• 2 fresh thyme sprigs

• 1 cup low sodium chicken or turkey broth

• 2 tbsp cornstarch, for the gravy

• 2 tbsp cold water, for the gravy

Directions

• Prep the turkey. Pat the turkey breast completely dry with paper towels. Mix the butter, garlic, paprika, thyme, salt, and pepper.
• Season. Rub the butter mixture all over the turkey, working it into every surface.
• Load the slow cooker. Place the onion, rosemary, and thyme sprigs in the bottom, set the turkey on top, and pour the broth around it, not over it.
• Cook. Cover and cook on low 5 to 6 hours, or on high 3 to 4 hours, until the thickest part reads 165F on a meat thermometer. Do not lift the lid.
• Rest. Move the turkey to a cutting board, tent with foil, and rest 15 minutes.
• Make the gravy. Strain the juices into a saucepan and simmer. Whisk the cornstarch with the cold water, stir it in, and simmer 2 to 3 minutes until thickened.
• Slice and serve. Slice the turkey against the grain and serve with the gravy.

Notes

Pat the turkey very dry for the best flavor and texture. Larger breasts need more time, so use the cooking time chart and always rely on the thermometer. Keep the lid on while it cooks.

For food safety, turkey should reach a minimum internal temperature of 165°F (USDA guidelines), so check the thickest part of the breast with a meat thermometer.

Nutritional Information

Turkey breast is one of the leanest, most protein rich meats you can serve. Per serving (based on 8 servings):

Calories: 200
Protein: 35g
Carbohydrates: 1g
Fat: 5g
Saturated Fat: 2.5g
Fiber: 0g
Niacin: 55% DV
Selenium: 50% DV

Nutritional information is an estimate and will vary based on specific ingredients used.

Healthier Alternatives for the Recipe

To lighten this recipe, swap the butter for olive oil and use skinless turkey breast. You can also use low sodium broth to control the salt.

For a Whole30 or paleo friendly version, skip the cornstarch gravy and serve the strained juices as a light sauce.

This recipe is naturally low carb and high protein, so it fits keto eating as written. Serve it with roasted vegetables or cauliflower mash.

Serving Suggestions

Serve slices of this slow cooker turkey breast with creamy mashed potatoes, roasted vegetables, and plenty of gravy. For a holiday spread, add cranberry sauce, green beans, and warm rolls.

Leftovers are wonderful in a Turkey Sandwich, in wraps, or sliced over a salad for easy lunches. Looking for another holiday option? My Roast Turkey Breast and Smoked Turkey Breast are both great choices.

Common Mistakes to Avoid

A few small slips are all that stand between you and dry turkey. Avoid these when you make slow cooker turkey breast:

• Skipping the thermometer: Guessing doneness leads to dry or undercooked meat. Check the thickest part every time.
• Lifting the lid too often: Every peek lets heat escape and adds to the cooking time, so keep the lid on.
• Cooking from frozen: Thaw the turkey completely in the refrigerator first so it cooks evenly and safely.
• Overfilling the slow cooker: Too much liquid or too many vegetables steams the turkey and dilutes the flavor. One cup of broth is plenty.
• Skipping the rest: Slicing right away lets the juices run out. Rest the turkey for 15 minutes first.

Storing Tips for the Recipe

Store leftover turkey in an airtight container in the refrigerator for up to 4 days, with a spoonful of the juices to keep it moist. For longer storage, freeze sliced turkey in freezer bags for up to 3 months and thaw overnight in the fridge.

Reheat gently, covered, in a low oven or in a skillet with a splash of broth so the slices stay juicy.

Conclusion

This slow cooker turkey breast is the easiest way to get tender, juicy turkey without tying up your oven. Season it, set it, and finish with a quick gravy for a meal that feels special with almost no effort.

If you try it, leave a comment and a rating below, and let me know how it turned out for you.

FAQ

How long does it take to cook a turkey breast in the slow cooker?

A 3 pound boneless turkey breast takes about 5 to 6 hours on low or 3 to 4 hours on high. Larger breasts take longer, so use the chart above and confirm with a thermometer.

Should I cook turkey breast on low or high?

Low is best for the most tender result. Use high only when you are short on time, and check the temperature earlier.

Do I need to add liquid to the slow cooker?

Yes, but only about a cup of broth. The turkey releases plenty of its own juices, which become the base for gravy.

Can I cook a frozen turkey breast in the slow cooker?

Thaw it completely in the refrigerator first, which takes about a day for a 3 to 4 pound breast. A fully thawed turkey cooks more evenly and safely.

How do I make gravy from the drippings?

Strain the juices into a saucepan and bring them to a simmer. Whisk 2 tablespoons of cornstarch with 2 tablespoons of cold water, stir it in, and simmer until thickened.

Can I use a bone in turkey breast?

Yes, but it needs more time, often an extra hour or more, so rely on the thermometer. A bone in breast also needs a larger slow cooker.

What can I do with leftover turkey?

Slice it for sandwiches, chop it into salads and wraps, or simmer it into soup with homemade turkey stock.

Try These Next

• Boneless Turkey Breast
• Roast Turkey Breast
• Smoked Turkey Breast
• Turkey Dry Rub
• Homemade Turkey Stock
• Turkey Tenderloin Recipe