Crockpot Turkey Breast

This incredibly easy Crockpot Turkey Breast Recipe is slow-cooked to perfection, yielding meat that is exceptionally moist, flavorful, and so tender it falls off the bone. This low-maintenance recipe requires minimal cleanup and virtually no risk of drying out!

Pair this Turkey Breast with other Thanksgiving favorites like Creamed Corn, Sweet Potato Salad, or Mashed Potatoes.

Crockpot Turkey Breast

This recipe is ideal for Thanksgiving and versatile enough for year-round use in sandwiches, salads, or meal prep.

While it’s not suited for very large turkey breasts, it’s perfect for smaller gatherings or as part of a multi-meat spread (ham on Thanksgiving? Yes please).

Forget dry baked turkey, and grab out the slow cooker! Plus, you’re saving room in your oven for this Sausage Stuffing Recipe, Twice-Baked Potato Casserole, and Sweet Potato Casserole Recipe.

Crockpot Turkey Breast Ingredients

• Turkey Breast: Choose bone-in, skin-on for best flavor. Ensure it’s completely thawed.
• Celery: Provides a base layer; fresh, crisp stalks add the best flavor.
• Yellow Onions: They enrich with a sweet, aromatic flavor.
• Carrots: Use large ones for a sweeter flavor; baby carrots for convenience.
• Garlic: Adds depth; no need to peel, just cut in half.
• Butter: Enhances the turkey’s moisture and flavor.
• Dried Minced Garlic, Salt, & Pepper: These build the primary flavor profile.
• Paprika: Use smoked for a subtle smokiness.
• Italian Seasoning, Dried Parsley, Thyme, Sage: These herbs complement poultry wonderfully.
• Olive Oil: Helps to bind the seasonings and ensures even distribution.

How To Thaw Turkey

• Refrigerator Thawing: 24 hours for every 4-5 pounds. Don’t thaw at room temperature.
• Cold Water Thawing: Keep turkey in original wrapping, seal it in a larger plastic bag, and submerge it breast-down in cold water. Use cans to keep it submerged. Change water every 30 minutes.
• Immediate Cooking: Prepare Crockpot Turkey Breast right after thawing. 

How To Make Crockpot Turkey Breast

• Thaw Turkey: Ensure turkey breast is fully thawed.
• Layer Veggies: Place celery, halved onion, garlic head, and carrots at the bottom.
• Season Turkey: Loosen skin, rub seasoning mix all over and under the skin.
• Stuff Turkey: Insert onion and butter into the cavity.
• Cook: Place turkey on veggies, cook on low for 5-7 hours until 160°F.
• Optional Crisping: Broil with oil for 4-8 minutes for crispy skin.
• Carve: Remove bones, slice meat, and prepare gravy if desired.

Recipe Tips

SaveSaved Pin Print

5 from 30 votes

Crockpot Turkey Breast

By Chelsea Lords

This incredibly easy Crockpot Turkey Breast Recipe is slow-cooked to perfection, yielding meat that is exceptionally moist, flavorful, and so tender it falls off the bone. This low-maintenance recipe requires minimal cleanup and virtually no risk of drying out!

Prep Time: 30 minutes minutes

Slow Cook Time: 5 hours hours

Total Time: 5 hours hours 30 minutes minutes

Servings: 6 servings

Ingredients  

1x2x3x

• ▢ Olive oil cooking spray
• ▢ 1 5-6 pounds bone-in, skin-on turkey breast, completely thawed (Note 1)
• ▢ 3-5 stalks celery
• ▢ 2 small yellow onions, cut in half (no need to peel)
• ▢ 4 large carrots (or 12 baby carrots)
• ▢ 1 head garlic, cut in half (no need to peel)
• ▢ 4 tablespoons butter
• ▢ Optional: fresh thyme, for garnish

Seasonings

• ▢ 1 tablespoon dried minced garlic
• ▢ 2 teaspoons each: seasoned salt & paprika (smoked if desired)
• ▢ 1/2 teaspoon pepper
• ▢ 1 teaspoon Italian seasoning
• ▢ 1/4 teaspoon each: dried parsley, dried thyme, dried rubbed sage
• ▢ 2-1/2 tablesoons olive oil

Optional: Gravy

• ▢ 4 tablespoons each: butter & white flour
• ▢ If needed: chicken broth, salt & pepper

Instructions 

• TURKEY PREP: Ensure the turkey breast is completely thawed (can take 1-3 days in the fridge). Do not thaw in the crockpot for food safety reasons. Remove packaging, discard gizzards, and throughly pat dry all over with paper towels.
• PREP: Generously spray a large crockpot (6-quart recommended) with nonstick spray.
• CROCKPOT: Place cut celery, halved onion (don't peel), halved garlic head (don't peel), and carrots in an even layer on the bottom of the crockpot. If it doesn't fit in one layer, omit excess.
• SEASON TURKEY: Mix all seasonings with olive oil in a bowl. Loosen the skin of the turkey with a large spoon and rub the mixture all over, especially under the skin.
• STUFF TURKEY: Place the other onion and 4 tablespoons of butter inside the turkey's cavity.
• COOK: Place the turkey breast on top of the veggies, breast/skin side up. Cover and cook on low for 5-7 hours until the internal temperature reaches 160°F. (No liquid needed; turkey will produce plenty!) Avoid cooking on high; dries out turkey.
• OPTIONAL CRISP: After cooking, transfer the turkey to a pan or casserole dish, drizzle with 1 tbsp oil, spray all over with cooking spray, and broil 1 foot from heat source for 4-8 minutes (watching very closely) until the skin crisps.
• CARVE: Cut the large breasts off center bone and slice the meat thinly against grain.
• GRAVY: Strain the contents of the crockpot into a bowl, pressing veggies to extract flavor/liquid. Measure out 2 cups of this liquid (add chicken broth to reach this amount if necessary). In a pot, melt 4 tablespoons butter, then whisk in 4 tablespoons flour for 1 minute. Gradually add the strained liquid, while whisking constantly until nicely thickened. Season with salt, pepper, and any additional seasonings. Serve warm with the turkey.

Video

Recipe Notes

Note 1: Turkey: Make sure it will fit in your crockpot! Bone-in and skin-on will deliver the most moist and flavorful turkey. If it's brined, you'll want to reduce the salt. If it's pre-seasoned, wipe off the rub or reduce seasonings. See blog post for how to safely thaw turkey. 

Try to find a 5-6 lb bone-in, skin-on turkey breast (this size works best!), but if you can't here is general timing: 

• 2-3 lbs: 4-5 hours low
• 4-6 lbs: 5-6 hours low
• 7-8 lbs: 6-7 hours low
• 8-10 lbs: 7-9 hours low (make sure it fits in crockpot first!)

Cook until the internal temperature reaches 160°F; carry-over heat will get it to safe temp of 165°F. Use a cooking thermometer for testing, but refrain from frequent checks to prevent heat loss (which will extend cooking time).

Like this? Leave a comment below!