5 Star Reader Comment
Seriously, best turkey I have ever cooked..super moist and yummy. My go to for cooked poultry in soooo many ways! Thank you so very much for sharing.
Darli
Why I Let The Crock Pot Handle The Turkey
When I’m making a holiday meal, oven space disappears fast. That’s exactly why I started cooking turkey breast in the Crock Pot. It gives me one less thing to juggle and still puts a juicy, tender turkey on the table.
The butter, herbs, onion, and garlic do all the heavy lifting while it cooks low and slow. And yes, I still finish it under the broiler for that golden skin. I serve it with Homemade Turkey Gravy and a few family-favorite Southern sides, and dinner is in very good shape.
Turkey 101: What To Know Before It Goes In The Crock Pot
Start with a fully thawed turkey breast. I thaw mine in the refrigerator, never on the counter. A good rule of thumb is about 24 hours for every 4 pounds.
Bone-in or boneless both work. Bone-in gives you a little more flavor; boneless is easy to slice and serve. Either way, rub the turkey with the seasoned butter before it goes in so those herbs have plenty of time to work.
Plan on ¾ to 1 pound per person if this is the main dish. And for a typical 4- to 6-pound turkey breast, a 6-quart Crock Pot is usually a good fit.
What You’ll Need For Crock Pot Turkey Breast
The vegetables do double duty here: they keep the turkey lifted off the bottom of the Crock Pot and flavor those drippings for gravy.
- Turkey breast – thawed completely (bone-in or boneless both work)
- Butter – adds richness and helps the seasoning stick
- Seasonings – kosher salt, black pepper, garlic powder, onion powder, dried thyme, and dried sage
- Vegetables – celery, carrots, onion, and garlic to line the bottom of the slow cooker
Flavor Variations
- Garlic-Lover’s Version: Double the garlic and add a few smashed cloves directly under the turkey breast while it cooks. The aroma fills the kitchen, and the flavor seeps into every bite.
- Cajun-Style Turkey: Add a spoonful of Cajun seasoning or smoked paprika to the butter mixture for a little Southern spice and rich color.
- Citrus & Herb Turkey: Add a few slices of orange or lemon on top of the turkey before cooking. The citrus brightens the flavors and pairs perfectly with the herbs.
How To Cook A Turkey Breast In The Crock Pot
The full measurements are in the recipe card below, but here’s the game plan before you get started:
- Season the turkey. Mix softened butter with herbs, salt, pepper, and spices, then spread it all over the turkey breast.
- Layer the veggies. Add chopped carrots, celery, onion, and garlic to the bottom of the slow cooker to create a flavorful base.
- Add the turkey. Place the turkey breast on top of the vegetables, breast-side down.
- Slow cook. Cover and cook on Low until the turkey is tender and fully cooked through.
- Crisp the skin. For that golden finish, transfer the turkey to a baking dish and broil for a few minutes.
- Serve and enjoy. Slice and serve with homemade gravy and your favorite sides.
How Long To Cook Turkey Breast In The Crock Pot
Cook turkey breast on LOW and use the weight as your starting point. A 3-pound turkey breast takes about 4 hours, while a 4- to 5-pound breast usually needs about 5 to 5 ½ hours. Always check the thickest part with a meat thermometer and cook until it reaches 165°F.
Weight
2 pound
3 pound
4-5 pound
6-7 pound
Time
3 hours
4 hours
5 – 5 ½ hours
5 ½ – 6 ½ hours
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What To Serve With Crock Pot Turkey Breast
For Thanksgiving, I like to build the plate with a mix of rich and fresh sides. Southern Green Beans, Brown Butter Butternut Squash Casserole, and Boursin Mashed Potatoes all work beautifully here. You can find the whole lineup in my Southern Thanksgiving Menu.
More Thanksgiving Classics
Equipment
Ingredients
- 2-3 whole carrots
- 2-3 stalks celery
- ¼ quartered onion
- 1 bulb garlic cut in half
- 1 4-5 pound bone-in turkey breast
- ½ cup (1 stick) butter, slightly melted
- 2 teaspoons salt
- 1 teaspoon pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon dried thyme leaves
- ½ teaspoon dried sage
Instructions
- Lightly coat the crock pot with cooking spray. Place the carrots, celery, onion and garlic in the bottom of the pot.
- Place the softened butter in a small bowl, then add garlic powder, onion powder, dried thyme, sage, salt, and pepper. Mix everything, then slather on the turkey breast. Place the turkey, BREAST SIDE DOWN in the crock pot.
- Set the heat to LOW and the timer to 5 hours. At the end of cooking time, use an instant-read thermometer to test to ensure the turkey is done. It should read 165 degrees. Cook for an additional 30 minutes if needed.
- After the turkey is done, remove it from the Crock Pot and place it in a baking dish. Set the oven to broil. Place the turkey under the broiler to crisp up the skin for 5-6 minutes.
- Let the turkey rest for 15 minutes, then carve and place it on a serving platter. Serve with homemade turkey gravy.
Nutrition
Donya’s Tips And Things To Know
- Start with a little grease in the crock. It makes cleanup easier, and I’m all for that on a holiday.
- Mix butter with seasonings and spread it evenly over the turkey.
- Put the turkey breast-side down. It may look backwards, but it helps keep that breast meat nice and moist while it cooks.
- Don’t add extra liquid. The turkey, butter, and vegetables make plenty of flavorful juices all on their own.
- Give it the broiler finish. Five or six minutes under the broiler takes the skin from slow-cooker soft to golden and crisp.
- Save every drop of those drippings. That’s where your gravy starts, and you’ll be glad you did.
People Often Ask Me
Yes! Boneless or bone-in both work beautifully in this recipe. Just check the internal temperature early — boneless turkey may cook a little faster.
No extra liquid is needed. The butter and natural juices from the turkey create plenty of moisture, giving you tender meat and flavorful drippings for gravy.
I don’t recommend it. Cooking on low heat keeps the turkey juicy and prevents it from drying out. It’s worth the wait!
After the turkey is done, place it on a baking sheet and pop it under the broiler for 5–6 minutes. It gives that golden, crisp finish we all love.
Always use a meat thermometer. The thickest part of the turkey breast should reach 165°F before serving.
Store sliced turkey in an airtight container in the refrigerator for up to 4 days. It also freezes well for up to 3 months. To reheat, warm the turkey gently on the stovetop or in the microwave. Add a spoonful of broth or gravy to keep it moist and flavorful.
If you tried this Crock Pot Turkey Breast Recipe or any other recipe, please leave a star rating and let me know how it went in the comments below. Thanks!
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only way to cook a turkey doesn’t get any better!! this week i’m trying a whole chicken. just for giggles
Love this! If it’s the only way you cook a turkey, I already know it’s a winner. And trying it with a whole chicken “just for giggles” sounds like the perfect experiment — I bet it’ll turn out just as delicious. Thanks for sharing your kitchen fun with me!
~Donya
seriously, best turkey i have ever cooked..super moist and yummy. my go to for cooked poultry in soooo many ways! thank you so very much for sharing…
Thank you so much! I appreciate your kind words and the great rating.
~Donya
Would you just make a box dressing as a side? Or if I make it homemade, do you have a recipe for that?
Excellent recipe!! The whole family loved it even the picky eater!:) We had 3lbs boneless turkey breast it was done in 3 hours, internal temp went to 200 fortunately it was perfectly moist!!! Whew!
Wonderful! Thanks so much.
~Donya
Hi Donna, This sounds amazing and delicious. I am making turkey breast and my question is what do you so with all those veggies you put in bottom of crockpot?
Thanks Gail
Onions, celery, and carrots normally.
~Enjoy,
~Donya
Very flavorful and juicy.
Hi Donya, I was wondering if a WestBend slow cooker rather than a Crockpot could be used to slow cook the turkey breast using this recipe?
Sure, it should work just fine.
~Donya
Hi Donya, Can I follow this recipe for a boneless turkey breast? Sounds delicious and looking forward to making this.
Hey Barbara.
Sure! I would watch the time, though. Depending on the size of the bird, maybe back off on the cook time just a bit. You can always go longer and make sure you check the temp – it should be 165 degrees internally. Let me know how things turn out.
Happy Thanksgiving!
~Donya
Great – I will let you know how it comes out!
Can you do this recipe with a boneless turkey breast?? In any event, this sounds delicious! Can’t wait to try it.
Thanks! Barbara
I’m so anxious to try your recipe for the crockpot turkey breast. It sounds wonderful!!
Hey there Marilyn!
I am so happy to hear that you’re giving this recipe a try, I think you’re going to absolutely love it! This is a terrific way to prepare your turkey if you’re hosting a smaller crowd of people, it comes out tender and juicy every time! Thank you so much for your interest in this recipe and for your support, let me know if you have any questions, I’d be happy to help!
~Donya