Slow Cooker Turkey Breast

Whether you’re planning a cozy meal or a small holiday feast, this Slow Cooker Turkey Breast recipe delivers a delicious, tender bird without taking up any oven space.

I love exploring slow-cooker convenience for the holidays, and this crockpot turkey breast is a great addition. It’s not practical for large gatherings, but it’s perfect for small feasts (like a Thanksgiving for Two) and even meal prep if you just need a change for chicken.

Start with a bone-in, skin-on turkey breast. I love to rub the outside with butter and add fresh sage leaves (I do the same thing with my Perfect Roast Turkey, a giant bird fit for a crowd). Add some water to the bottom of the pot, then cover and slow cook to tender turkey breast perfection.

Slow Cooker Turkey Breast ingredients

At a Glance: Here is a quick snapshot of what ingredients are in this recipe.
Please see the recipe card below for specific quantities.

• Bone-in turkey breast: Look for a turkey breast with the words “no salt added” on the label. The best (and safest) way to thaw a frozen turkey breast is slowly in the refrigerator over the course of several days (about 2 days for a 7-pound turkey). Never thaw a turkey using warm or hot water, in the microwave, or at room temperature; all of these methods may let bacteria grow before the turkey is thawed.

How to make Slow Cooker Turkey Breast

1. Place turkey breast in the bottom of a slow cooker, then dry with paper towels. Rub the softened butter over the outside of the turkey. Press sage leaves in to the top of the breast and season with salt and pepper. Add 1 cup of water to the bottom of the slow cooker.

2. Cover and cook on LOW for 4 to 5 hours. Begin testing for doneness after 4 hours. A thermometer inserted into the thickest part of the breast should reach an internal temperature of 175 degrees on a meat thermometer, and the juices should run clear.

3. For browned skin (this step is optional), transfer an oven rack to the middle position and preheat broiler on HIGH. Transfer the cooked turkey breast to a rimmed baking sheet and brush with olive oil. Broil on HIGH for 7 to 10 minutes, until the skin is golden and brown.

4. Transfer the turkey breast to the carving board and tent with aluminum foil and allow to rest for 15 minutes. Place turkey breast on a cutting board and slice the breast meat on an angle.

5. Arrange the slices on a serving platter and serve.

Slow Cooker Turkey Breast tips and variations

• Yield: My Roasted Turkey Breast recipe is designed to feature a 7-pound bird, which will feed about 6 people (about 1 ½ cups of turkey per person or 9 cups total). Scale up or down as desired to accommodate your group size and interest in leftovers.
• Storage: Transfer extra carved Roasted Turkey Breast to an airtight container and refrigerate for up to 4 days.
• Make ahead: Get a jump start on your Thanksgiving prep (or Sunday dinner prep) with my easy Make Ahead Turkey recipe. Roast, carve, and freeze the turkey in its juices. Then thaw, reheat, and make the gravy.
• Freezer: Carve the turkey breast and place in shallow freezer containers. Pour cooking juices over the turkey, then let cool slightly, about one hour. Cover and freeze up to 3 months.
• Air Fryer: With crispy skin, juicy meat, and ready in half the time compared to oven-roasting, Air Fryer Turkey Breast is perfect when you need a smaller, faster Thanksgiving feast or are just switching things up for your weeknight dinner.
• Paleo and Whole30 Compatible: Substitute clarified butter for the regular or just use more olive oil.
• More aromatics: Up the flavor in your crock pot by adding veggies like onion, carrots, and celery, and add fresh or dried herbs like rosemary, garlic powder, onion powder, Italian seasoning, and thyme.
• Best Thanksgiving Slow Cooker Recipes: Discover the best slow cooker recipes for your Thanksgiving feast, including turkey and all the classic sides. Free up oven and stove top space when you need it most by cooking one (or more!) Thanksgiving recipes in a crockpot.
• Ultimate Turkey Guide: Cook your best Thanksgiving menu (or Sunday dinner) ever. Brush up on how to buy, thaw, brine, and cook a turkey, plus learn how easy it is to make turkey broth from bones and turkey gravy from pan drippings.

Favorite sides for turkey

Casserole Recipes

Easy Sweet Potato Casserole with Marsmallows

Side Dish Recipes

Slow Cooker Green Bean Casserole

Side Dish Recipes

Cranberry Apple Sauce

Side Dish Recipes

Crockpot Stuffing

Slow Cooker Turkey Breast

By Meggan Hill

Whether you're planning a cozy meal or a small holiday feast, this Slow Cooker Turkey Breast recipe delivers a delicious, tender bird without taking up any oven space.

Prep Time 10 minutes mins

Cook Time 4 hours hrs 10 minutes mins

Total Time 4 hours hrs 20 minutes mins

Servings 8 servings

Course Main Course

Cuisine American

Calories 97

5 from 5 votes

ReviewPrint

Ingredients 

US CustomaryMetric

• ▢ 1 (6 to 7 pound) bone-in whole turkey breast trimmed (see note 1)
• ▢ 1 tablespoon butter softened
• ▢ 6 fresh sage leaves
• ▢ Salt and freshly ground black pepper
• ▢ 1 tablespoon olive oil optional, for broiling

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Instructions 

• Place turkey breast in the bottom of a slow cooker, then dry with paper towels. Rub the softened butter over the outside of the turkey.
• Press sage leaves in to the top of the breast and season with salt and pepper. Add 1 cup of water to the bottom of the slow cooker. Cover and cook on LOW for 4 to 5 hours.
• Begin testing for doneness after 4 hours. A thermometer inserted into the thickest part of the breast should reach 175 degrees, and the juices should run clear.
• For browned skin (this step is optional), transfer an oven rack to the middle position and preheat broiler on HIGH. Transfer the cooked turkey breast to a rimmed baking sheet and brush with olive oil.
• Broil on HIGH for 7 to 10 minutes, until the skin is golden and brown. Transfer the turkey breast to the carving board and tent with aluminum foil and allow to rest for 15 minutes. 
• Place turkey breast on a cutting board and slice the breast meat on an angle. Arrange the slices on a serving platter and serve.

Recipe Video

Notes

1. Bone-in whole turkey breast: Look for a turkey breast with the words “no salt added” on the label. The best (and safest) way to thaw a frozen turkey breast is slowly in the refrigerator over the course of several days (about 2 days for a 7-pound turkey). Never thaw a turkey using warm or hot water, in the microwave, or at room temperature; all of these methods may let bacteria grow before the turkey is thawed.
2. Yield: My Roasted Turkey Breast recipe is designed to feature a 7-pound bird which will feed about 6 people (about 1 ½ cups turkey per person or 9 cups total). Scale up or down as desired to accommodate your group size and interest in leftovers.
3. Storage: Transfer extra carved Roasted Turkey Breast to an airtight container and refrigerate for up to 4 days.

Nutrition

Serving: 1.5 cupsCalories: 97kcalCarbohydrates: 3gProtein: 1gFat: 10gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gTrans Fat: 1gCholesterol: 8mgSodium: 4151mgPotassium: 96mgFiber: 1gSugar: 1gVitamin A: 90IUVitamin C: 8mgCalcium: 99mgIron: 1mg

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