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+ servings
Sliced turkey, mashed potatoes and peas on a white plate with a fork

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


  • 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


  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.