This easy Crockpot Turkey Breast is juicy and tender and requires almost no prep time! It’s perfect for smaller holiday gatherings or for a weeknight meal with leftovers!
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This Crockpot Turkey Breast is one of my favorite turkey recipes. It takes just a few minutes to prep, is slathered in a flavorful garlic butter, and is slow cooked until tender and juicy!
The juices left behind by the turkey are transformed in to the most incredible gravy that can be finished up in just a few minutes on the stove or in the crockpot. This delicious meal is perfect for holidays or for any old weeknight!
If you’re looking to cook a whole turkey in the crockpot, check out my Crockpot Turkey with Garlic Butter!
- Turkey: I use boneless turkey breast, but bone in will work too.
- Unsalted Butter: soften the butter first so you can easily slather it all over the turkey.
- Seasonings: we’re seasoning the turkey with a simple blend of garlic powder, Italian seasoning, seasoning salt, and black pepper.
For the Gravy
- Cooking Liquid: save the cooking liquid from the crockpot after the turkey is cooked. It acts as the base for the gravy.
- Broth: you can use chicken, turkey, or vegetable broth depending on your preferences. I like to use low sodium broth so I can control the saltiness.
- Cornstarch: whisked together with the broth to help thicken the gravy.
- Seasonings: a simple combination of dried parsley, dried thyme, and black pepper give the gravy just the right flavor.
How to Make Crockpot Turkey Breast
This slow cooker turkey breast recipe takes just 10 minutes to prep!
- Season the turkey: Place the turkey breast into the crockpot. In a bowl, mix together butter, garlic, Italian seasoning, seasoning salt, and pepper. Rub all over the turkey thoroughly.
- Cook: Cover the crockpot and cook on low for 5 hours, then remove and let the turkey rest for 10-15 minutes. Be sure to check the internal temperature with a meat thermometer to ensure it is cooked through! It should be 165 degrees F.
- Make the gravy: Strain the juices from the crockpot through a sieve into a pot. Whisk together broth and cornstarch, then whisk into the juices. Cook until thickened, then add the seasonings to taste.
- Slice and serve: Slice the turkey breast, then place back into the crockpot to keep warm or serve right away with the gravy.
Boneless vs Bone-In
I prefer to use boneless turkey breast for this crockpot recipe, but there are pros and cons to each. Feel free to go whatever route you wish. The recipe shouldn’t change!
Boneless turkey breast is a great option because it cooks more quickly and is easier to slice and serve. However, it an be difficult to find boneless, even during the holiday season.
I usually use a boneless turkey breast roast, which comes in a mash casing and is usually rounded than regular boneless turkey breast. A breast is made with real turkey breast meat and are not pre-cooked, so you will just proceed with the recipe as instructed.
Bone-in turkey breast tends to be juicier. Having the skin on helps it achieve a better texture and flavor. Plus, if you like a crispy skin, you can pop it under the broiler for a few minutes for that perfect combination of juicy and crispy.
If the weight of the turkey breast is the same as the recipe requires, you don’t need to change the cook time.
Any additional weight will require more cook time.
Crockpot Turkey Breast FAQs
Totally! You’ll just want to use fresh or thawed turkey. Fully frozen turkey will not work, because it will sit too long at an unsafe temperature in the crockpot.
You’ll cook the boneless turkey breast for just 5 hours on low in the crockpot. To double check that it’s done, use a meat thermometer. It should be 165ºF!
If you’re cooking boneless turkey breast, you can plan on about ½ pound person. However, if you want leftovers maybe aim for ¾ pounds per person.
Leftover turkey breast without gravy will last in an airtight container in the fridge for 3-4 days or in the freezer for up to 3 months. The gravy will last in an airtight container in the fridge for 3-4 days. To enjoy your leftovers, thaw the turkey overnight in the fridge if frozen, then warm in the oven or in the microwave. Heat a portion of gravy up for serving, then dig in!
Tips and Notes
- Use fresh or thaw first. If you have fresh turkey, great. If you have frozen, plan ahead and thaw it for a couple of days in the fridge before cooking.
- Check the temp. The internal temperature of turkey should be 165ºF. Use a meat thermometer to double check before serving!
- Let it rest. Once the turkey is cooked, pull it out and let it rest on a cutting board for 10-15 minutes. This gives the flavor and moisture time to settle back into the meat for the juiciest texture.
- Save the juices! Don’t discard the cooking liquid in the crockpot after cooking. You’ll use it as the base for the gravy.
- Make extra garlic butter. It’s great on turkey, but also delicious on Roasted Vegetables, Roasted Potatoes, chicken, or toasted French bread.
These Crockpot Turkey Breasts are super versatile, so feel free to pair them with whatever side dishes your heart desires. Here are a few of my favorites:
- Cream Cheese Mashed Potatoes Recipe
- Instant Pot Mashed Potatoes Recipe
- Cheesy Make Ahead Mashed Potatoes
- Garlic Herb Instant Pot Potatoes
- Garlic Parmesan Scalloped Potatoes and Carrots Recipe
- Slow Cooker Honey Orange Glazed Carrots
Leftover Turkey Recipes
Got leftovers? Here are a few of my favorites ways to use them up!
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Crockpot Turkey Breast
- 3-3.5 lb boneless turkey breast
- 1/4 cup unsalted butter (softened)
- 1 teaspoon garlic powder
- 1 teaspoon Italian seasoning
- 1 teaspoon seasoning salt (I use Lawry's)
- 1/4 teaspoon black pepper
For the gravy
- 1 cup low sodium chicken, turkey or vegetable broth
- 2 tablespoons corn starch
- 1/2 teaspoon dried parsley
- 1/4 teaspoon dried thyme
- 1 pinch black pepper
- Place turkey breast (completely thawed, if it was frozen) in a 2.5-4 quart crockpot. If you're using a turkey breast roast, be sure to leave the netting in place.
- In a small bowl, combine butter, garlic, Italian seasoning, seasoning salt and pepper. Rub all over the turkey breast, both sides (be sure to get under and on top of the skin if your turkey breast has skin).
- Cover and cook on low for 5 hours or until the internal temperature of the turkey reaches at least 165 degrees F.
- Remove to a cutting board and let rest for 10-15 minutes while you start the gravy.
- To make the gravy, strain the juices from the crockpot with a fine mesh sieve into a medium pot.
- Whisk together chicken broth and corn starch. Whisk into turkey juices.
- Cook on medium heat, whisking often, until thickened. Taste and add recommend seasonings (parsley, thyme and pepper) or adjust seasonings to your tastes.
- Thinly slice the turkey breast, and place back into the crockpot on warm to serve later, or serve immediately with gravy.
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