Slow Cooker Turkey Breast

Yield: about 6 servings

Prep Time: 10 minutes

Cook: 5 hours 30 minutes

Slow Cooker Turkey Breast with easy gravy requires just 10 minutes prep time and doesn't take up valuable space in your oven on Thanksgiving! Plus it's extra tender and moist,...

29 Responses to “Slow Cooker Turkey Breast”

  1. #
    Taylor @ Food Faith Fitness — November 7, 2014 at 5:21 am

    I literally JUST got a set it and forget it slow cooker, and have been figuring out what to make first. I obviously love turkey (because everyone does right?) so this is such a FAB idea!! Pinned!

  2. #
    Megan — November 7, 2014 at 6:54 am

    This looks so easy and yummy! We are traveling out of town for Thanksgiving, so we won’t really get any leftovers. This would be perfect to make a little mini feast for my family of three when we get back! I can’t get too much Thanksgiving food! Haha!

  3. #
    Emily R — November 7, 2014 at 7:00 am

    This is perfect timing! We’re hosting a VERY small Thanksgiving dinner at our place this year, and I knew I wanted to make a turkey breast instead of a whole turkey…and now I know what recipe I’m using! πŸ™‚

  4. #
    Angela — November 7, 2014 at 7:15 am

    Tessa what a wonderful idea. I’m not much of a turkey fan, but do prefer breast over a whole turkey. I’m a pretty novice cooker so can you explain what breast side down means if the whole thing is a breast? Sorry for the silly question. Love your blog and your videos.

    • #
      Tessa — November 7, 2014 at 7:37 am

      Hi Angela, thanks so much! Once you see the whole bone-in turkey breast you’ll see what I mean. There’s a breast side and then there’s more of a backbone cavity side.

  5. #
    Rachel @ Baked by Rachel — November 7, 2014 at 8:01 am

    I LOVE that you did this in the slow cooker! Genius!

  6. #
    Gaby — November 7, 2014 at 9:35 am

    This is great, it looks so moist and delicious!!!

  7. #
    Liz — November 7, 2014 at 12:18 pm

    I love this recipe for its simplicity. Thank you.

  8. #
    Brooke M. — November 23, 2014 at 8:22 pm

    Would the cooking time be different if I used a bone-in turkey breast? I just bought one today, didn’t realize it had a bone!

  9. #
    Brooke M. — November 23, 2014 at 8:29 pm

    HA! Nevermind!! I misread the ingredients!! You did say Bone-in!! πŸ™‚

  10. #
    Jill M — November 23, 2014 at 8:38 pm

    Can I put it in the oven or even under the broiler to get it golden after it is done in the crockpot?

    • #
      Tessa — November 23, 2014 at 9:03 pm

      I would use the broiler!

  11. #
    shawna partridge — November 25, 2014 at 7:36 am

    The turkey breast I bought says to cook it frozen (freezer to oven). Should I thaw the turkey breast for the slow cooker or can I just plop it there frozen? I’m so excited to try the recipe…either way! Thanks!

    • #
      Tessa — November 25, 2014 at 9:43 am

      Hmm I would be cautious about using a frozen breast in the slow cooker – that could create a food safety issue since it would be sitting in the “food danger zone” temperature range for so long and you definitely don’t want to make your guests sick. Plus it would probably take twice as long to cook so I’d say thaw it first! Happy Thanksgiving!

  12. #
    Laura Love — November 30, 2015 at 4:45 am

    I used this recipe for our Thanksgiving turkey this year as I wanted to make it in a slow cooker. I have to say that this was SO DELICIOUS! Moist & Juicy and everyone loved it! Even my son who never compliments how good anything is besides tacos…said it was amazing. Thank you for sharing it! This will become one of our go to turkey meals

  13. #
    ilene — December 14, 2015 at 7:54 am

    I’m making this for a work party, I did a test yesterday and it came out really juicy and tender! My concern is that for the party I am making it during the night and then keeping it on warm until the party starts (12pm), do you think it will dry out?

    • #
      Tessa — December 14, 2015 at 4:22 pm

      Hmmm it may start to dry out if it’s kept on warm setting for more than a few hours. You may want to add more broth to keep it juicy!

  14. #
    Pixie — December 20, 2015 at 7:52 am

    Made this, big hit with the family. Easy to do and the best turkey I have ever made. Thank you so much for sharing.

  15. #
    Andrea — December 24, 2015 at 7:41 pm

    This was my first time cooking a turkey of any kind and it came out so good! It was super easy and very moist.

  16. #
    Noralee — December 25, 2015 at 4:00 am

    Bought a 5 lb turkey breast on a deep discount. When I searched Pinterest for “Turkey Breast Recipe” this one caught my eye – the meat looked so juicy and the gravy made me hungry! I came this close to adding the word “oven” to my search but thought, let’s check this one out. If the turkey ended up on the dry side, I would just make turkey salad. Let’s just say there is no turkey left for turkey salad! What a hit!! Juiciest, tastiest turkey!!! You must try this recipe out! Kudos on this one – Thanks! Noralee

    • #
      Tessa — December 28, 2015 at 1:51 pm

      Wonderful!! Glad you found the recipe πŸ™‚

  17. #
    Debbie — May 16, 2016 at 8:45 am

    Hi Tessa, just found your recipe and can’t wait till Wednesday to make it for dinner. It sounds like it will have a wonderful flavor. The turkey and gravy look fantastic. Thanks and I’m going to look your blog over.

  18. #
    Lady T — October 4, 2016 at 12:28 pm

    Tessa, I made this about six months ago – and STILL talking about it till this day. Amazing; it has incredible flavor. Will be making again SOON.

  19. #
    Sandra — November 24, 2016 at 6:34 am

    I’m making this for Thanksgiving and got my Crock Pot out last night. I didn’t realize that mine has two “high” settings, 4&6 hours, and two low settings, 8&10 hours. This recipe says to cook it on “low” for 6, so I’m not sure which setting to use. Also, I could only find a 3 1/4 lb. breast, which setting would you suggest? I just started it, so I thought I would use the high 6-hr setting first and turn it down to the low 8-hr setting if the breast begins to cook too fast. Obviously, I’m not expecting an answer today (Happy Thanksgiving!), but I will probably be making this again on a regular basis if it turns out good. I’m always looking for great, low carb recipes. Thanks!

  20. #
    Helen — November 25, 2016 at 12:14 pm

    What kind of thermometer could be used so you don’t have to open the cooker to check if it is done? In opening the cooker at end of 6 hours (4 1/2 lb. breast) , checking with an instant read thermometer, not done, close up again, you undo the heat build-up in the cooker. Which then slowed down the meat getting done. This is my only problem.

  21. #
    Sandra — November 30, 2016 at 5:48 am

    Just a quick update-I only used the high, 6-hour setting and the turkey came out absolutely fantastic. It was juicy and very flavorful. Everybody loved it! I will definitely be making this again and again. Thank you for such a wonderful, no stress recipe!

    • #
      Tessa — December 1, 2016 at 11:33 am

      So glad to hear that, Sandra! Thanks for sharing πŸ™‚

  22. #
    Tammy — November 8, 2017 at 3:35 pm

    I have made several bone in turkey breasts in the crock pot. They come out super moist and it makes the most amazing broth. I stuff it with the usual lemon, celery, carrot, garlic and onion. I remove the skin and rub it with the usual spices. I then put some chicken broth, white wine, and a stick of butter in the pot. I cook it on high for the first couple hours then turn it down low. Its usually done in 3-5 hours, depending on size. When you take the breast out it falls off the bone. I strain the liquid and use to to make my gravy and stuffing. It has so much flavor, it would also be great as soup stock. Best part is you don’t have to babysit it and it frees up your oven.

  23. #
    Dan G — December 25, 2017 at 7:52 am

    Re Slow Cooker thermometers: do NOT use any thermometer that uses a plug in probe. The issue is that while you may not have submerged the probe or wire, the humidity inside the slow cooker is so high you might as well have covered it in water.

    Instead, you need to get a “floating slow cooker thermometer”. As the indicates, you can use it in liquid. The attatched probe is less than 2″ long and can easily stick into your meat or poultry. Cost should be $10 or less.

    This is the voice of experience trying to save you from wasting a digital probe.

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