Slow Cooker Turkey Breast

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The best way to get a delicious turkey breast is by cooking it in your slow cooker.  It cooks all day in your slow cooker and is so tasty! 

This recipe for Crockpot Turkey Breast is great for a small Thanksgiving crowd.  It also is a nice everyday dinner to have for your family. 

Whoever invented the slow cooker is one smart cookie!  I love that you can put all your ingredients in there, turn it on and let it cook all day. 

This recipe is a favorite in our house. You literally prep the turkey, place it in the slow cooker and leave it to cook in there until dinner time!  So easy!

When buying your turkey breast for this recipe, check the size of your slow cooker.  I have a six quart slow cooker and I typically buy a turkey breast that is 5-6 lbs.  Anything larger than that will not fit in my slow cooker.

How to cook turkey breast in your slow cooker:

First, make sure your turkey breast is thawed.  One that is 5-6 lbs. will take 2-3 days to thaw in your refrigerator.

Cut two onions in half and place them on the bottom of your slow cooker.  They will hold the turkey breast up off the bottom of the slow cooker.  This way the turkey is not sitting totally in the juices as it cooks. 

Then add one cup of chicken broth to the slow cooker.  Adding the broth will help with making the gravy once the turkey breast has cooked.

Place the turkey breast in your slow cooker and rest it on the onions.  You may need to place the turkey breast a little to the side so that the cover of the slow cooker will be able to close all the way.  

How to make the spice rub:

Make a spice rub for the turkey breast by mixing together the paprika, garlic powder, salt and pepper in a small bowl.  

Add in the olive oil to the spices and mix until all the ingredients are combined. Using a basting brush or your hands, rub the spices all over the turkey breast. 

The seasonings along with the turkey drippings make such a great flavor.  I use that for the delicious homemade gravy once the turkey is done cooking.

Once the turkey breast is covered with the spice rub, place the slow cooker cover on.  Turn the slow cooker on low and let it cook for six hours or until the internal temperature is at least 165 degrees Fahrenheit.  You can check it as early as 5 hours to check the temperature.

How to know if turkey breast is done?  Some turkey breasts come with a little red popper already inserted that will pop up once it is done. You can also use a meat thermometer. To check the temperature of the turkey breast, insert the thermometer into the deepest part of the breast, holding it parallel to the bird at the neck end.

Once the turkey breast is done, remove it from the slow cooker and place it on a large plate and let it sit for 20 minutes.  Make a tent over the turkey breast with foil to keep the heat in.  By letting it sit, it allows the juices to set and the turkey will carve easier.

While the turkey sits, you can make the delicious homemade gravy. In my opinion, the homemade gravy takes the flavor over the top!  It is simple to make and very much worth it.

How to make the homemade gravy:

Take two cups of the drippings from bottom of the slow cooker.  Pour it through a strainer so you only have the liquid for the gravy.

If you do not have two cups of the drippings, add in some more chicken broth to make it two cups.  Set that aside. 

Melt the butter in your pan on the stovetop, add the flour and whisk together. Slowly add in the liquid, whisking constantly as you add it in. Whisk until the gravy is smooth.

Simmer the gravy until thickened to your liking. Season with salt and pepper, if desired. Serve warm over sliced turkey.

The gravy is also delicious poured over mashed potatoes! 

Recipe Tips:

Make sure the turkey breast will fit into your slow cooker.  My 6 quart slow cooker can hold one that is 5-6 lbs.

The turkey breast needs to be completely thawed before cooking it in the slow cooker.

Make sure the turkey breast is elevated on top of the onions so that the turkey is not sitting totally in the juices.  You can always add another sliced onion if needed.

To check if the turkey is done, some turkey breasts come with a little red popper already inserted that will pop up once it is done. You can also use a meat thermometer. To check the temperature of the breast, insert the thermometer into the deepest part of the breast, holding it parallel to the bird at the neck end.

Once done, place the turkey on a large plate to sit for 20 minutes. Doing this before carving allows the juices to set. The turkey will carve more easily.

If you don’t have enough drippings to make two cups, add in some chicken broth to make two cups.

Best way to serve the turkey:

One of our favorite ways to serve turkey breast is with mashed potatoes and vegetables like corn or peas.  With the homemade gravy poured over the turkey and potatoes, of course!  

Our next favorite way is making a turkey sandwich by simply placing a slice of white bread on the plate, adding sliced turkey and then another slice of bread.  Pour the gravy over the bread and slice into bite sized pieces.  The gravy will make the bread soft so you will have to slice it up.

Looking for an easy dessert to complete your dinner?  Try my recipe for no bake Eclair Cake.  It is simple to make and is so tasty!

Do you love cooking in your slow cooker as much as I do? I love the ‘fix and forget’ idea when using it for my recipes.  Here are a couple of our favorite slow cooker recipes for you to try:

• Slow Cooker Vegetable Soup
• Crockpot Spaghetti   

5 from 2 votes

Print

Slow Cooker Turkey Breast

Cooking a turkey breast in your slow cooker makes a delicious and tender turkey. Don't forget to make the homemade gravy that will add so much more flavor to your dinner. This recipe is perfect for an every day dinner or the holidays.

Course Main Course

Cuisine American

Keyword slow cooker dinner, turkey breast recipe, holiday dinner

Prep Time 20 minutes

Cook Time 6 hours

Resting time 20 minutes

Total Time 6 hours 20 minutes

Servings 6

Author Jeannie Z

Ingredients

• Thawed turkey breast, 4-6 lbs.
• 2 onions
• 1 cup chicken broth (may need additional broth, depending on how much turkey drippings you have after cooking)

For the Spice Rub:

• 1 1/2 teaspoons paprika
• 1 1/2 teaspoons garlic powder
• 1 1/2 teaspoons salt
• 1 teaspoon pepper
• 2 tablespoons olive oil

For the Gravy:

• 4 tablespoons butter
• 1/4 cup all-purpose flour
• 2 cups drippings from the bottom of the crockpot, strained (if you do not have 2 cups, add in more chicken broth to make 2 cups)
• salt and pepper to taste

Instructions

1. Cut the onions in half and place flat side down in bottom of slow cooker.

2. Pour in one cup of chicken broth into the crockpot.
3. Combine the paprika, garlic powder, salt and pepper in a small bowl. Add in the olive oil and mix well to make the spice rub.

4. Place turkey breast into the slow cooker and brush or rub the seasoning on the sides and top of the turkey breast.

5. Cover the crockpot and cook on low for 6 hours. The turkey is done when the internal temperature reaches 165 degrees.

6. Take turkey breast out, place on a large plate to rest for 20 minutes while making gravy. You can cover it loosely with foil to keep the turkey warm.

To Make the Gravy:

1. Strain two cups of the drippings from the slow cooker into a bowl. If you do not have two cups, add in more chicken broth to make it two cups.

2. Melt the butter in a pan on the stovetop. Add in the flour and whisk together. Slowly add in the liquid, whisking constantly as you add it in. Whisk until the gravy is smooth.

3. Simmer until thickened to your liking. Season with salt and pepper, if desired. Serve warm over sliced turkey.

Recipe Notes

Make sure the turkey breast will fit into your crockpot.  My 6 quart slow cooker can hold one that is 5-6 lbs.

The turkey breast needs to be completely thawed before cooking it in the slow cooker.

Make sure the turkey breast is elevated on top of the onions so that the turkey is not sitting in the juices.  You can always add another sliced onion if needed.

To check if the turkey is done, some turkey breasts come with a little red popper already inserted that will pop up once it is done. You can also use a meat thermometer. To check the temperature of the breast, insert the thermometer into the deepest part of the breast, holding it parallel to the bird at the neck end.

Once done, place the turkey on a large plate to sit for 20 minutes. Doing this before carving allows the juices to set. The turkey will carve more easily.

If you don't have enough drippings to make two cups, add in some chicken broth to make two cups.

This post is not sponsored, but you will find affiliate links on this page.  The price you pay as a consumer does not change, but I may make a small commission based on your purchase.

Update Note: This recipe was originally posted in 2016, but was published again in 2019 to include step by step directions and new photos.