This juicy Crockpot Turkey breast is incredibly easy to make and is perfect for the holiday season. If making the holiday turkey has always been daunting for you, you’ll love this forgiving Crockpot version. Slow-cooking the turkey breast ensures that it stays nice and juicy, and the meat doesn’t dry out, even if you slightly mess up the cooking time.
Holiday season, for me, is all about spending time with loved ones and just enjoying some fun family traditions together. And as much as I love cooking, I also lean more towards recipes that are easy, yet satisfying and don’t need too much time and effort.
And while I’ve tried making slow cooker turkey legs and Crockpot turkey wings before, I really wanted to try something more hearty and meaty this time!
Why You’ll Love This Crockpot Turkey Breast Recipe
- Hands-off cooking: Making a slow cooker turkey breast is actually the easiest way to do it. You’ll just need a few minutes of kitchen time and after that, it’s pretty much hands-off.
- Safe and easy: Cooking the turkey breast in a crockpot is so easy, that even beginners can do it.
- Comfort food: The soft, juicy meat is actually perfect for those chilly winter nights when you’re craving some comfort food.
- Versatile: Got some leftovers? You can put them to use for lots of different recipes- it’s really that versatile.
Ingredients
- Turkey breast: I used bone-in turkey breast here for that perfect texture and meatiness.
- Onion: Yellow onions are perfect for their slight sweetness.
- Celery: For flavor and texture.
- Turkey gravy mix: I love using this for convenience. It just makes the dish come together so quickly!
- Dry ranch dressing mix: For that pungent, perfectly seasoned, and creamy flavor.
- Butter: For that rich, salty deliciousness, and also for the gravy.
- All-purpose flour: To make the roux for the gravy. Use cornstarch or gluten-free flour if you want to make a gluten-free version.
- Drippings: To add an insane depth of flavor to the gravy.
- Heavy cream: To get that rich, creamy gravy.
- Seasonings: I used a mix of super simple seasonings including paprika, black pepper, garlic salt, and some poultry seasoning.
See the recipe card below for exact ingredient amounts, nutritional information, and detailed instructions.
Variations
- Skin on: Choose skin-on turkey breasts to lend the nice fatty flavor, and also to get that beautiful texture on the outside.
- Choose boneless: If you want to, you can also use boneless turkey breast for the recipe. It may take slightly longer to cook though.
- Load it up: Throw in some of your favorite veggies like carrots, peas, green beans, and corn to make slow cooker turkey breast with vegetables. Add the vegetables about halfway through the cooking time.
How to Make Crockpot Turkey Breast
Cooking a turkey breast in the crockpot is super easy. Here’s what you’ll need to do.
Step 1: Layer it up. Start by chopping your veggies and layering them into the Crockpot. Place the turkey breasts on them.
Step 2: Season. Sprinkle the paprika, black pepper, garlic salt, poultry seasoning, gravy mix, ranch dressing mix to season. Place some cubed butter on the turkey. Pour water down the sides, into the bottom.
Step 3: Cook it right. Cover the Crockpot and let the turkey cook for 5-6 hours on low or until cooked through.
Step 4: Drain: Drain the drippings using a strainer. Let this sit for a few minutes to get as much flavor and fat as you can.
Step 5: Prepare the roux: In a saucepan over medium heat, melt the butter and whisk in the flour, until it starts to brown.
Step 6: Finish it up: Add a splash of the dripping and whisk again. Continue doing this for 3-4 splashes and when the consistency seems right, take it off heat.
Step 7: Add the cream. Whisk the cream into the gravy.
Step 8: Serve and enjoy! Serve up your sliced turkey topped with gravy and your favorite side dishes.
If you love this recipe, you may also enjoy these Air Fryer Turkey Legs and our The Best Oven Roasted Turkey recipe.
Storage
- Storing: Once cooled down, transfer your leftovers to an airtight container and refrigerate them. They should stay good for 2-3 days. You can also freeze it for up to three months.
- Reheating: Reheat your leftover crockpot turkey breast in the oven at 350 degrees for about 20 minutes. You could also use the microwave if you want to, but make sure you pause for a few seconds at every 30-second interval.
Serving Suggestions
This turkey breast in the crockpot is perfect for weekend dinners, special occasions or holidays! Serve it up for Christmas dinner or Easter, in addition to the most popular turkey day, Thanksgiving with all your favorite sides. Here are a few ideas for a bit of inspiration.
Trying this Crockpot turkey breast recipe for the holidays? Team it up with classic Thanksgiving favorites like cranberry jalapeno jam, some butter garlic carrots, and a nice fruity apple coleslaw.
If I’m making it on a regular day, I like to pair it with some sausage stuffing, and sometimes even some twice-baked potatoes and candied sweet potatoes.
Have leftovers? You can use this turkey to make some delicious turkey and cheese sliders or a turkey club wrap.
Recipe Tips
- Make it crispy: Want the Crockpot turkey breast to have a crispy skin on the outside? Pop it in the oven and broil for a few minutes before you serve.
- Let it rest: Once the turkey is out of the Crockpot, let it rest for a few minutes. The residual heat will further cook the turkey and will keep it nice and juicy.
- Hit the right temperature: Make sure the turkey hits the 160 F internal temperature before you get it out. As the turkey rests, the temperature will rise another 5 F and you’ll have the perfectly cooked tender turkey to enjoy.
- Use leftovers: If you’re using bone-in turkey for the recipe, don’t get rid of the bones after you’re done. Instead, pop them in a pot with some water and veggies of your choice and let them simmer for an hour or so to make a nice and flavorful soup.
Recipe FAQs
If you use a frozen turkey you should thaw it out before placing it in the crock pot. It's not considered safe to cook a frozen turkey in the slow cooker. If your turkey is frozen you should look for another way to cook it.
It depends on the size of the turkey breast, really. Larger breasts that are around 4 lbs can take 5-6 hours on low, while smaller ones can be ready in around 4-5 hours.
The easiest way to check for the doneness of the meat is to use a meat thermometer. If the internal temperature reads 160F or above, it is safe to be consumed.
Slow Cooker Turkey Breast Video
More Delicious Thanksgiving Recipes
Looking for some more dishes to serve for Thanksgiving? Here are some recipes you may also like to try.
Crock Pot Turkey Breast
Equipment
- fine mesh strainer
- large saucepan to place below strainer to catch drippings
- turkey baster spoon or fat separator
Ingredients
- 1 onion
- 3-4 stalks celery
- 6-7 pound bone in turkey breast unstuffed, thawed or fresh
- 1 teaspoon paprika
- 1 teaspoon black pepper
- 1 teaspoon garlic salt
- 1 teaspoon poultry seasoning
- 1 envelope (1 oz) dry ranch dressing mix
- 1 envelope (1 oz) turkey gravy mix
- ½ cup butter or 1 stick
- ½ cup water
Gravy
- ¼ cup butter
- ¼1 cup all purpose flour
- 2 cups drippings
- 1 splash heavy whipping cream
Instructions
- You can either leave the skin on your turkey or remove it.
- Chop your onion in quarters and place down the bottom of your slow cooker with your celery stalks. Place your turkey on top of the veggies.
- Sprinkle your turkey with the paprika, black pepper, garlic salt, poultry seasoning and ranch dressing mix. Sprinkle the turkey gravy mix down the bottom of the slow cooker.
- Slice your butter and place it all over the top of the turkey. Pour the water all down the bottom of the slow cooker.
- Cover and cook on low for 5-6 hours or until tender and cooked through. (160 degrees).
- Remove from the slow cooker and rest for at least 20 minutes before carving. Use the drippings to enjoy a fabulous gravy!
Gravy
- Drain the drippings through a fine mesh strainer. Let it sit for a few minutes and remove as much fat as possible. You can use a spoon, baster, or fat separator.
- Then melt the butter in a saucepan over medium heat.
- Once it's melted, whisk in flour and continue to heat over medium heat until bubbly and begins to brown.
- Add a splash of drippings at a time, whisking continuously until smooth.
- After 3-4 rounds of adding a splash of drippings, add the remaining drippings. Continue to whisk over heat for 3-4 minutes. Gravy should be thick and bubbly.
- Add just a splash of heavy cream and whisk to combine. Remove from heat and serve immediately.
Notes
- Make it crispy: Want the Crockpot turkey breast to have a crispy skin on the outside? Pop it in the oven and broil for a few minutes before you serve.
- Let it rest: Once the turkey is out of the Crockpot, let it rest for a few minutes. The residual heat will further cook the turkey and will keep it nice and juicy.
- Hit the right temperature: Make sure the turkey hits the 160 F internal temperature before you get it out. As the turkey rests, the temperature will rise another 5 F and you’ll have the perfectly cooked tender turkey to enjoy.
- Use leftovers: If you’re using bone-in turkey for the recipe, don’t get rid of the bones after you’re done. Instead, pop them in a pot with some water and veggies of your choice and let them simmer for an hour or so to make a nice and flavorful soup.
Nutrition
This post was originally published in August 2021. It has been updated with new images and content.
Jessica Herberg says
This is the way to go with a turkey breast and it makes the best gravy ever! Didn't have the heavy cream and didn't miss it as the broth has so much flavor. The only regret is that we didn't cook a larger breast, as the leftovers are so good!
Karin and Ken says
So happy to hear it! You just made my day. We love this recipe around here. All the best. Karin
Crystal says
Honestly I usually find turkey breast gets too dry but your recipe in the slow cooker, actually works. Holy cow. We love turkey in our home. Thanks
Karin and Ken says
You’re most welcome I try my best. Thank you for taking the time to let me know. Hopefully you find some other recipes on this site that you enjoy just as much. All the best. Karin
Laila says
This was delicious. I used a 6lb turkey breast and cooked it for 5.5 hours. I put the butter under the skin but did not used toothpicks to secure the skin back on as it didn’t need them. Strained the liquid and put the turkey in a ziplock bag as we didn’t have it the day it was cooked. Sliced the turkey the next day and made the gravy as directed. The gravy had tremendous flavor — I only added pepper. A keeper. Thanks for sharing. Your recipes are always so delicious.
Karin and Ken says
I can't thank you enough for your kind words. You made my day. Take care and all the best to you. I'm grateful to have you with me on my food journey! Karin