This easy Crockpot Turkey Breast is juicy and tender with almost no prep time! It’s perfect for a smaller holiday gathering or a weeknight meal with leftovers!
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I feel like I’m a bit behind schedule with this Crockpot Turkey Breast, since Thanksgiving is long past here in Canada.
But Christmas is coming, and I’ve got plenty of American friends here who are just gearing up for a month or two of holiday meals, so I wanted to share anyway!
This slow cooker turkey breast is so easy — it takes just a few minutes to prep the garlic butter and give the turkey a rub down, then we just throw it in the crockpot and let it slow cooker until it’s juicy and delicious.
The juices left behind by the turkey make the most incredible gravy, and you can finish that up on the stove top (a little quicker) or right in the crockpot (less dishes).
Turkey breast is such a great option for smaller families, or a gathering of friends when you are feeding 6-8 people or 6 people and a few young kids.
If you’re looking to cook a whole turkey in the crockpot, check out my Crockpot Turkey with Garlic Butter recipe.
I’ve used a boneless turkey breast for this crockpot turkey recipe for a few reasons, but we’ll talk about the pros and cons of each next.
Any of these options work, and all have their pros and cons. You can choose which one works best for you, and you shouldn’t have to adjust the recipe much at all.
Bone-in, Skin-on Turkey Breast:
If you can find a bone-in turkey breast, these are a great option if you want a more traditional turkey dinner without a jumbo turkey. Bone in meat of all kinds tends to be juicier, and having the skin on also helps.
Plus, if you like crispy skin, you can pop it under the broiler in the oven for a few minutes for that perfect combination of juicy slow cooked turkey and crispy skin.
If the weight of your turkey breast is the same as this recipe requires, you shouldn’t need to change the cook time.
However, if you’re cooking your turkey breast with skin on, you’ll want to rub some of the butter under the skin, and some on top.
Bone in turkey breasts are usually 4-6 pounds.
Boneless Turkey Breast:
A boneless turkey breast is a great option if you can find them, as they cook more quickly and are easier to slice and serve.
However, I have trouble finding boneless turkey breasts, even during the holiday season, at my local grocery stores.
If you’re using this recipe to cook a boneless turkey breast, you won’t need to adjust the recipe at all as long as the weight of your turkey breast is roughly the same.
Boneless turkey breasts are usually around 3-3.5 pounds.
Boneless Turkey Breast (roast):
What I use in this recipe is a boneless turkey breast roast — it is the easiest one for me to find in my grocery stores, and they’re often frozen that I can cook a turkey breast for a nice dinner any time of the year!
A Boneless Turkey Breast roast comes in a mesh casing and is usually more round than a boneless turkey breast. They are made with real turkey breast meat, and they are not precooked so you will cook them just the same way you cook a regular boneless turkey breast.
Boneless Turkey Breast Roasts are usually 3-3.5 pounds.
- Thaw your turkey breast, if it’s frozen. The safest way to do this is in the fridge, and it may take up to two days, so plan ahead! Do not thaw at room temperature, as it takes too long to thaw through and the outside of the turkey breast will be too warm, for too long.
- Make your garlic butter — this is awesome on turkey, but it’s awesome on sooooo many other things! Roasted vegetables, potatoes, chicken, a big loaf of French bread — you name it.
- Slather it up — don’t be shy.
- Pop your turkey breast in the crockpot and let it cook low and slow — I don’t recommend using high! Boneless turkey breasts can become dry if overcooked, so you have to be careful.
- Check the internal temperature with a meat thermometer — you want at least 165 degrees F in the thickest part. This is important for safety reasons, and I would never recommend just “guessing’.
- Remove, cover and let rest. Meanwhile, make your gravy — because what’s a turkey dinner without gravy?!
If you’re cooking a boneless turkey breast, generally 1/2 lb per person is lots. However, if you want leftovers, maybe aim for 3/4 lb per person.
If you’re cooking a bone-in turkey breast, the carcass of the turkey is weight that will not be consumed, so you need to aim higher. 1 to 1 1/2 lbs per person is the range you want to be in for a bone-in turkey of any kind.
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- 3-3.5 lb boneless turkey breast
- 1/4 cup unsalted butter
- 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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