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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.
Table of Contents
Recipe 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.
Ingredient notes
- 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.
- Chicken broth: Homemade chicken broth, or turkey broth, if you’re one step ahead of things. Store-bought works, too.
Step-by-step 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 an internal temperature of 175 degrees on a meat thermometer, 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 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 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 turkey then let cool slightly, about one hour. Cover and freeze up to 3 months.
- 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.
Frequently Asked Questions
Turkey breasts are short on fat, and when a slow cooker is involved, you end up with a lot of water. Still, you can finagle a turkey breast with the drippings you have. You need 6 tablespoons fat total, but you can add butter to reach that amount if you don’t have enough. You’ll cook down the drippings, strain the liquid, then whisk in a thickener like flour or cornstarch. Find the full recipe at How to Make Turkey Gravy.
Favorite sides for turkey
Casserole Recipes
Sweet Potato Casserole
Side Dish Recipes
Slow Cooker Green Bean Casserole
Side Dish Recipes
Cranberry Apple Sauce
Bread Recipes
Soft Yeast Dinner Rolls
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Slow Cooker Turkey Breast
Ingredients
- 1 (4 to 5 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
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.
- 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.
Notes
- 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.
- Chicken broth: Homemade chicken broth, or turkey broth, if you’re one step ahead of things. Store-bought works, too.
- 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.
- Storage: Transfer extra carved Roasted Turkey Breast to an airtight container and refrigerate for up to 4 days.
Nutrition
Meggan Hill is a classically-trained chef and professional writer. Her meticulously-tested recipes and detailed tutorials bring confidence and success to home cooks everywhere. Meggan has been featured on NPR, HuffPost, FoxNews, LA Times, and more.
