This slow cooker turkey breast is the easiest way to get juicy, tender turkey on the table without brining, basting, or turning on the oven. A boneless, skin-on breast gets rubbed with melted butter, garlic, and herbs, then cooks low and slow until perfectly moist. Hands-off and stress-free!

Side shot of sliced turkey breast drizzled with gravy with sage leaves scattered around.

5 star review

“The best turkey I’ve ever had! This past Thanksgiving, I needed to make the turkey for the first time, which was pretty intimidating. When I saw this recipe it looked perfect and it was. The turkey was so yummy!”

– Kayla
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My Easy Crock Pot Turkey Breast Recipe

If you’ve ever wished for turkey that’s actually juicy and truly stress-free, my slow cooker turkey breast is the answer! A boneless, skin-on turkey breast gets rubbed with a simple blend of melted butter, garlic, herbs, and spices, then cooks low and slow on a bed of onion and carrots until perfectly moist and tender. No brining, no basting, and no oven required! Just set it, forget it, and come home to turkey that rivals anything you’ve roasted the traditional way, plus flavorful pan juices ready to turn into homemade gravy.

Here’s what I learned after testing this recipe many times: cook on low, rather than high. High heat has a higher chance of drying out the breast even in a slow cooker, and low gives you the juiciest results. The onion and carrot “platform” isn’t just for flavor, it also keeps the turkey elevated out of the cooking liquid so the bottom doesn’t poach. Next, use a meat thermometer and pull the turkey at 165°F in the thickest part, because slow cookers vary wildly in temperature. Start checking at 5 hours, then add time in 30-minute increments as needed. And, for crispy skin, pop the turkey under the broiler for about 5 minutes at the end, rotating halfway through and watching closely so it doesn’t burn.

This slow cooker turkey breast is perfect for small Thanksgiving gatherings, oven-crowded holiday meals, or simple weeknight dinners year-round. Leftovers are gold for sandwiches, meal prep, and cozy soups, so don’t forget to save the pan juices for stock. My crockpot turkey soup and turkey rice soup are both reader favorites that turn leftover turkey into easy, weeknight-friendly dinners. Love that!

Welcome to My Kitchen, Here’s How to Make a Turkey Breast in the Crockpot

Overhead shot of carrots and onion in a slow cooker.
Add vegetables to the slow cooker.
Overhead shot of a raw turkey breast rubbed with spices in a slow cooker.
Rub turkey breast with spice mixture.
Overhead shot of a turkey breast rubbed with spices in a slow cooker.
Cook on low or high.
Overhead shot of a turkey breast with crispy skin in a slow cooker.
Remove from slow cooker.
Overhead shot of a turkey breast with crispy skin in a slow cooker on top of carrots.
Allow to rest.
Side shot of sliced turkey breast drizzled with gravy with sage leaves scattered around.
Slice and serve.

Testing Notes for Juicy Turkey Breast in the Slow Cooker

  • If using a frozen turkey breast, make sure it is completely defrosted before cooking. 
  • For the best, juiciest, results, I recommend you cook the turkey breast on low (not on high).
  • You do not need to add any additional liquid to this recipe, as the turkey will create its own juices as it cooks.
  • First, make sure the turkey breast you select fits in your slow cooker with the lid fully fitted on top with no gaps; you’ll likely need a 6-quart oval slow cooker or larger.
  • Slow cooker temperatures can differ depending on make and model, so be prepared to check the internal temperature at the early end of the cook time, then continue to add time in 30 minute increments until it reaches the desired temperature.
Side shot of sliced turkey breast drizzled with gravy with sage leaves scattered around.

5 star review

“I have never made a turkey or turkey breast before so I thought I’d try this before venturing into the whole bird. I may never do that because this recipe is so easy and delicious! Big thumbs up from my household. Thank you! ”

– Elizabeth
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Side shot of sliced turkey breast drizzled with gravy with sage leaves scattered around.
Side shot of sliced turkey breast drizzled with gravy with sage leaves scattered around.
5 stars (5 ratings)

Slow Cooker Turkey Breast (Boneless)

Developed and tested by A woman with long blonde hair, smiling, holds and pours a bottle of oil in a modern kitchen setting.Robyn Conley Downs
Servings: 8
Prep: 5 minutes
Cook: 5 hours
Resting Time: 10 minutes
Total: 5 hours 15 minutes
Juicy slow cooker turkey breast with a simple butter-herb rub over onion and carrots. An easy, set-and-forget dinner for Thanksgiving, weeknights, or meal prep.
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Ingredients

  • 1 (4-pound) boneless turkey breast, skin-on
  • 1 medium yellow onion, quartered 
  • 2 medium carrots

Turkey Spice Rub

  • 2 tablespoons melted butter
  • 2 teaspoons granulated garlic powder
  • 1 teaspoon poultry seasoning
  • 1 teaspoon paprika
  • 2 teaspoons kosher salt

Equipment

Instructions 

Prepare the Turkey Spice Rub

  • In a small bowl, mix the Turkey Spice Rub (melted butter, garlic powder, poultry seasoning, paprika, and salt) together until a paste forms. Set aside.

Prepare the Turkey

  • In a 6-quart slow cooker, arrange the onion and carrots to make a “platform” for the turkey breast.
  • Pat the turkey breast completely dry with a paper towel. Evenly coat the turkey breast with the Turkey Spice Rub, working it under the skin and on top of the skin.
  • Place the turkey breast in the slow cooker on top of the onion and carrot “platform.”
  • Cover and cook on low for 5-6 hours, or until the internal temperature reaches 165F when inserted into the thickest part. Begin checking the temperature at 5 hours. Allow to rest for 20 minutes, tented with foil, prior to carving or crisping the skin.

For Crispy Skin (Optional)

  • Carefully place the turkey breast into an oven-proof pan. Broil until the skin is crisp, about 5 minutes, rotating halfway through, keeping a close eye the whole time to avoid burning.
  • Allow to rest for 5-10 minutes, then slice against the grain and serve with gravy, if desired.

Notes

  • Slow Cooker Temperature: Can differ depending on make and model, so be prepared to check the internal temperature at the early end of the cook time, then continue to add time in 30 minute increments until it reaches the desired temperature. As a general guide, for bone-in, or boneless, skin-on turkey breast:
    • 1-2 pounds: 4-5 hours on low, begin checking at 4 hours
    • 2-3 pounds: 4-6 hours, begin checking at 4 hours
    • 4-8 pounds: 5-7 hours on low, begin checking at 5 hours
  • Additional Liquid: No, you do not need to add additional liquid, as the turkey will produce quite a bit of its own liquid as it cooks.
  • Optional Gravy: Strain the cooking liquid into a fat separator. Discard any remaining solids. If necessary, add additional chicken or turkey stock to reach two cups of total liquid. In a medium saucepan, melt 4 tablespoons butter, then sprinkle in 4 tablespoons flour (or gluten-free 1:1 flour), whisking until a smooth paste forms. Pour over about half the liquid, stirring constantly until smooth. Pour in the remaining liquid, stirring constantly until smooth. Simmer on low until just thickened (the gravy till continue to thicken as it cools), about 5 minutes. Taste and add additional salt and pepper if desired. Serve alongside the sliced turkey.
  • For Meal Prep: I make this turkey for meal prep often. In this case, I discard the skin after cooking, then thinly slice and use immediately or freeze in individual portions. 
  • Skip the Gravy: If you don’t want to make the gravy, simply strain the liquid, discard the vegetables, and serve it alongside or use as a broth for soup. Don’t forget to make the best Turkey Soup or Turkey Rice Soup with any leftovers.
Course: dinner
Cuisine: American

Nutrition Information:

Serving: 1 (of 8), Calories: 269kcal, Carbohydrates: 3g, Protein: 49g, Fat: 7g, Saturated Fat: 2g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 2g, Cholesterol: 130mg, Sodium: 683mg, Potassium: 631mg, Fiber: 1g, Sugar: 1g, Vitamin A: 2707IU, Vitamin C: 3mg, Calcium: 44mg, Iron: 1mg
Nutrition disclaimer
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