Crockpot Turkey Breast (Juicy, Foolproof Slow Cooker Recipe)

This easy crockpot turkey breast comes out juicy, tender, and foolproof every single time — no dry, stringy meat and no oven space required. A boneless or bone-in breast slow cooks in a buttery herb broth until it falls apart, then gets finished with a rich homemade gravy. It is the stress-free way to serve turkey for Thanksgiving, Christmas, or any cozy family dinner.

Below you will find the exact herb butter, the right cook times by weight, how to hit a safe internal temperature, and how to turn the slow cooker juices into gravy. Love hands-off holiday cooking? Our crock pot chicken and dressing is another one-pot winner for the season.

Why You’ll Love This Crockpot Turkey Breast

There is a reason this crockpot turkey breast shows up on so many holiday tables. The slow cooker does what a busy oven cannot: it holds a gentle, even heat that keeps the meat moist for hours. Here is what makes it a keeper:

• Impossibly juicy – the low, moist heat keeps the meat tender instead of drying it out like the oven can.
• Hands-off – rub it, set it, and walk away. A crockpot turkey breast frees up your oven for the sides.
• Foolproof – no basting, no guessing. Cook to temperature and it comes out perfect.
• Perfect portion – a breast feeds a small gathering without roasting a whole bird.
• Built-in gravy – the flavorful juices become a rich gravy right in the pot.

Crockpot Turkey Breast Ingredients

You only need a handful of simple ingredients for this slow cooker turkey breast:

• 3 lb turkey breast – boneless or bone-in, fully thawed.
• 4 tbsp butter, softened – the base of the herb rub.
• 4 cloves garlic, minced – for savory depth.
• 1 tbsp poultry seasoning + 1 tsp each rosemary and thyme – classic turkey herbs.
• 1 onion, quartered – lifts the turkey off the bottom and flavors the juices.
• 1 cup chicken or turkey broth – keeps everything moist and becomes the gravy.
• Salt, pepper, and 2 tbsp cornstarch – to season and thicken.

How to Cook a Turkey Breast in a Crockpot

Here is how to cook a turkey breast in a crockpot from start to finish:

1. Dry the turkey. Pat the breast completely dry so the herb butter sticks.
2. Make the herb butter. Mix the softened butter with garlic, poultry seasoning, rosemary, thyme, salt, and pepper.
3. Rub it on. Spread the herb butter all over the turkey, and under the skin if it is bone-in.
4. Build the pot. Put the quartered onion in the bottom of the crockpot, set the turkey on top, and pour the broth around it.
5. Slow cook. Cover and cook on LOW 6-7 hours or HIGH 3-4 hours, until the center reaches 165°F.
6. Optional crisp skin. Broil the turkey 3-5 minutes for golden skin.
7. Rest and slice. Let it rest 10 minutes, turn the juices into gravy, then slice and serve.

That is the whole method — a crockpot turkey breast really is this simple. Because the slow cooker holds a steady temperature, you can start it in the morning and come back to a finished main hours later, with almost no cleanup.

Boneless vs Bone-In Turkey Breast

Boneless turkey breast

A boneless turkey breast crockpot recipe is the easiest to slice and serve, cooks a little faster, and is ideal for sandwiches and meal prep. Most store roasts (like a Butterball boneless breast) work perfectly here.

Bone-in turkey breast

A bone-in breast has a bit more flavor and stays extra moist, but takes slightly longer to cook. Either one works in this recipe — just cook to temperature, not to the clock.

How Long to Cook Turkey Breast in a Crockpot

Timing for a crockpot turkey breast depends on the weight of the breast and whether you cook on low or high. Use these as a guide, and always confirm with a thermometer:

• 2-3 lb breast: LOW 5-6 hours or HIGH 2.5-3 hours.
• 3-4 lb breast: LOW 6-7 hours or HIGH 3-4 hours.
• 5-6 lb breast: LOW 7-8 hours or HIGH 4-5 hours.

The only number that truly matters is the internal temperature: turkey is safely done at 165°F as set by the USDA. Pull it as soon as it reaches 165°F so your crockpot turkey breast stays juicy.

How to Make the Gravy

Do not pour out those juices — they make the best gravy. Whisk 2 tablespoons of cornstarch with a little cold water, stir it into the strained slow cooker liquid, and heat until it thickens. Season to taste and pour it right over the sliced turkey.

Tips for the Juiciest Turkey

• Cook to 165°F, not by time. A thermometer is the difference between juicy and dry.
• Do not lift the lid. Every peek adds time and lets heat escape.
• Rest before slicing. Ten minutes lets the juices settle back into the meat, so your crockpot turkey breast slices cleanly.
• Broil for color. Slow cookers do not brown, so a few minutes under the broiler gives that roasted look.
• Slice against the grain for the most tender bite.

What to Serve With Crockpot Turkey Breast

A crockpot turkey breast is the centerpiece — round it out with classic sides:

• Mashed potatoes and gravy
• Our slow cooker dressing or stuffing
• Green beans or roasted vegetables
• Cranberry sauce and dinner rolls

For another comforting, hands-off main to rotate through the week, try our crack chicken casserole or a forgotten chicken bake.

You can also prep a crockpot turkey breast ahead: rub the herb butter on the night before, keep it covered in the fridge, and simply drop it in the slow cooker the next morning. It is a lifesaver on a busy Thanksgiving when every burner and the oven are already full.

Storage and Leftovers

• Refrigerate: store sliced turkey in an airtight container up to 4 days.
• Freeze: freeze with a little broth or gravy up to 3 months so it does not dry out.
• Reheat: warm gently with a splash of broth so the crockpot turkey breast stays moist.
• Leftovers: use the meat in sandwiches, soups, casseroles, or salads.

Crockpot Turkey Breast FAQ

Crockpot Turkey Breast

This easy crockpot turkey breast comes out juicy, tender, and foolproof every time. A boneless or bone-in turkey breast slow cooks in a buttery herb broth, then is finished with a rich homemade gravy — perfect for Thanksgiving or a cozy family dinner.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 6 hours hrs

Servings: 6 servings

Ingredients Method Notes

Ingredients

  

• 3 lb turkey breast boneless or bone-in, thawed
• 4 tbsp butter softened
• 4 cloves garlic minced
• 1 tbsp poultry seasoning
• 1 tsp dried rosemary
• 1 tsp dried thyme
• 1 tsp salt
• ½ tsp black pepper
• 1 onion quartered
• 1 cup chicken or turkey broth
• 2 tbsp cornstarch for gravy, optional

Method

 

1. Pat the turkey breast completely dry with paper towels.
2. Mix the softened butter with the garlic, poultry seasoning, rosemary, thyme, salt, and pepper to make a herb butter.
3. Rub the herb butter all over the turkey breast, including under the skin if bone-in.
4. Place the quartered onion in the bottom of the crockpot and set the turkey breast on top. Pour the broth around (not over) the turkey.
5. Cover and cook on LOW for 6-7 hours or HIGH for 3-4 hours, until the internal temperature reaches 165°F.
6. For a golden skin, transfer the turkey to a baking sheet and broil 3-5 minutes (optional).
7. Rest the turkey 10 minutes before slicing. Meanwhile, whisk the cornstarch with a little cold water, stir into the crockpot juices, and heat until thickened into gravy.

Notes

Always cook to 165°F internal, not by time alone. A 3 lb breast feeds about 6. Store leftovers up to 4 days refrigerated or freeze up to 3 months.