Crockpot Turkey Breast Recipe
Crockpot turkey breast is the kind of set-it-and-forget-it meal that quietly fills your kitchen with the cozy smell of herbs and butter. You get all the comfort of a classic roasted turkey, but without the fuss of watching the oven or worrying about dry meat. The slow cooker keeps the turkey incredibly juicy and tender, while a simple mix of garlic, onion, and herbs creates a rich, flavorful jus that turns into effortless gravy. It is perfect for a smaller holiday, an easy Sunday dinner, or meal prep for the week.
This crockpot turkey breast is ideal when you want turkey for a smaller gathering or just a cozy dinner without roasting a whole bird. Serve it with mashed potatoes, green beans, and cranberry sauce for a holiday-style plate, or slice leftovers for sandwiches and salads. You can easily adjust the herbs to your taste or use low-sodium broth to keep it lighter. It is flexible, forgiving, and turns everyday ingredients into a special, homey meal.
Ingredients
This recipe uses simple pantry ingredients plus fresh herbs to build rich, comforting flavor while keeping the turkey moist and tender in the slow cooker.
- Boneless, skin-on turkey breast – 3 to 4 lb (about 1.4–1.8 kg)
- Unsalted butter, softened – 4 tablespoons (55 g)
- Olive oil – 1 tablespoon
- Garlic cloves, minced – 4
- Yellow onion, sliced – 1 medium
- Chicken broth (preferably low-sodium) – 1 cup (240 ml)
- Fresh rosemary, finely chopped – 1 tablespoon (or 1 teaspoon dried)
- Fresh thyme leaves, finely chopped – 1 tablespoon (or 1 teaspoon dried)
- Dried sage – 1 teaspoon
- Paprika – 1 teaspoon
- Salt – 1½ teaspoons (adjust to taste, especially if broth is salty)
- Black pepper – 1 teaspoon
- Lemon – ½, juiced
- Cornstarch – 2 tablespoons (for gravy)
- Cold water – 2 tablespoons (for slurry)
Serving
This recipe serves about 6 people as a main course, with generous slices of turkey and gravy for each plate. As part of a larger holiday spread, it can easily stretch to 8 smaller portions.
How to Make It
Prepare the turkey and aromatics
Pat the turkey breast dry with paper towels. In a small bowl, mix softened butter, minced garlic, rosemary, thyme, sage, paprika, salt, and pepper into a paste. Slice the onion and scatter it over the bottom of the slow cooker.
Season and optionally sear
Rub the butter-herb mixture all over the turkey breast, including under any loose skin if possible. If you want extra flavor and color, heat olive oil in a skillet over medium-high and sear the turkey on all sides until lightly golden.
Set up the crockpot
Place the seasoned turkey breast on top of the onion in the slow cooker, skin side up if it has skin. Pour chicken broth and lemon juice around (not directly over) the turkey so you do not wash off the seasoning.
Slow cook until tender
Cover and cook on Low for 4–6 hours, depending on the size of the turkey breast, until the internal temperature reaches 165°F (74°C) at the thickest part. Avoid opening the lid often so the heat stays steady.
Rest and slice the turkey
Carefully transfer the cooked turkey breast to a cutting board, tent loosely with foil, and let it rest for 10–15 minutes. Slice the turkey across the grain into even slices just before serving to keep it juicy.
Make a simple gravy
Strain the cooking juices into a saucepan, discarding solids. Bring to a gentle simmer. Stir cornstarch with cold water to make a slurry, whisk into the simmering juices, and cook until thickened. Taste and adjust seasoning, then serve over sliced turkey.
Pro Tip
For the juiciest turkey, cook on Low only and stop as soon as it reaches 165°F. Overcooking dries it out, even in a slow cooker.
Crockpot Turkey Breast
Notes
Use low-sodium broth and adjust the salt at the end so the gravy is perfectly seasoned without becoming too salty as it reduces.
FAQs
Q1. Can I use bone-in turkey breast instead of boneless?
A1. Yes. Use a similar weight and add about 30–60 minutes to the cook time. Always rely on the internal temperature reaching 165°F.
Q2. Can I cook this on High instead of Low?
A2. You can, but the turkey may be less juicy. If using High, start checking the temperature around 2½–3 hours.
Q3. How do I store leftovers?
A3. Store sliced turkey and cooled gravy in airtight containers in the refrigerator for up to 3–4 days. Reheat gently with a splash of broth.
Q4. Can I make this ahead for a holiday meal?
A4. Yes. Cook the turkey earlier in the day, slice it, and store with some gravy. Reheat, covered, in a low oven with extra gravy for moisture.
Q5. How can I make this dairy-free?
A5. Replace butter with a neutral oil or dairy-free butter alternative. The turkey will still be flavorful thanks to the herbs, garlic, and broth.
Q6. What if I do not have fresh herbs?
A6. Use dried herbs instead: about 1 teaspoon each of dried rosemary and thyme, plus the sage. Dried herbs are more concentrated, so use less than fresh.
