Slow Cooker Turkey Breast

Slow Cooker Turkey Breast (Bone-in) is tender, juicy, and full of flavor—served with rich, golden gravy that cooks itself.

Why You’ll Love This Recipe

• Perfectly juicy every time: The slow cooker keeps the turkey breast moist and tender—no dry slices here!

• Homemade gravy built right in: The vegetables, broth, and wine cook together under the turkey, creating a rich base for the most flavorful gravy.

• Golden, crispy skin finish: A quick broil at the end gives the turkey that irresistible browned, crackly skin everyone loves.

• Hands-off holiday ease: Prep it, set it, and let your slow cooker do the work while you focus on sides or guests.

• Ideal for small gatherings: Perfect for Thanksgiving, Friendsgiving, or any cozy dinner when you don’t need a whole bird.

• Flavor that rivals oven-roasted: With butter, thyme, garlic, and wine simmering together for hours, the aroma (and taste) are absolutely incredible.

Slow Cooker Turkey Breast is so easy, flavorful and perfect any time of year. If you’re having a small Thanksgiving party, this recipe is for you. If you’re having a large Thanksgiving party and one turkey won’t quite cut it, this recipe is for you. And if you’re just craving homemade turkey sandwiches… you get it. The thing I love about this recipe is, first of all, it frees up your oven for other dishes on Thanksgiving, and second, but even better, you can make a fantastic turkey gravy right in the crockpot with the turkey! And this is done by adding just a few veggies, and pantry ingredients.

How do you make turkey breast in the slow cooker?

Want to make a flavorful, juicy turkey breast in the slow cooker? This step-by-step guide will show you exactly how to prepare a bone-in turkey breast with minimal effort. Plus, with just a few extra ingredients, you’ll create a rich, savory gravy right in the slow cooker—no extra pots or pans needed.

Before placing the turkey in the slow cooker, saute carrots, onions, celery and garlic in a skillet till the onions start to brown, to bring out extra flavor.

Add flour to the vegetables to cook out the taste of the flour and ensure a nice thick gravy.

A cup of chicken broth is added to make a loose paste.

This paste goes into the slow cooker with two more cups of chicken broth, fresh herbs like thyme, rosemary and bay leaves.

Place the turkey on top of the vegetables  and cook until the internal temperature reaches 160 F degree. The juices from the turkey will help flavor the gravy as it cooks.

Then set the turkey on a rimmed baking sheet lined with foil and place under the broiler just long enough for the skin to crisp and turn golden.

After the turkey has browned, tent with aluminum foil until the temperature raises to 165F degrees. Meanwhile, strain the gravy into a saucepan and discard the vegetables. Gently simmer the gravy until it thickens to your likeness, adding salt and pepper to taste.

And that’s it! I can’t think of an easier way to get your turkey dinner on the table with made-from-scratch gravy.

How to Carve a Turkey Breast (Easy Tips for Juicy, Even Slices)

Slicing meat from a turkey breast doesn’t have to be tricky! For best results, use a large serrated knife. Start by making a vertical cut down each side of the backbone, going as deep as your knife will allow. Then, make a horizontal cut along the bottom of the breast, carving inward until it meets your first cut.

Once the breast meat is free, transfer it to a cutting board and slice to your desired thickness—thick slices for serving or thin slices for sandwiches. After the main pieces are cut, use your fingers to gently pull off any remaining meat from around the bones to get the most out of your turkey breast.

Pro tip: Always carve the turkey just before serving to keep it from drying out.

Slow Cooker Turkey Breast FAQs + Safe Cooking Tips

Looking for the best way to make turkey in the crockpot? Here are some safe slow cooker turkey tips and answers to frequently asked questions to help you get perfect results every time.

Can I cook turkey breast on high in the slow cooker?

Yes, you can cook turkey breast on high, but low heat is recommended for the most tender, juicy results. If you’re short on time, cooking on high will usually take about half as long. Be sure to check the internal temperature around the 2-hour mark—your turkey breast should reach 165°F to be fully cooked and safe to eat.

Can I cook a frozen turkey breast in the slow cooker?

No, cooking a frozen turkey breast in the slow cooker is not safe. Frozen poultry takes too long to reach a safe internal temperature, which means it may stay in the “danger zone” (40°F–140°F) for too long—allowing harmful bacteria to grow. For food safety, always fully thaw your turkey breast before slow cooking.

What if my turkey breast is too large for the slow cooker lid to close?

If the lid won’t fit securely over the turkey breast, cover the top with aluminum foil and wrap it tightly down the sides. This helps trap steam and heat so the turkey cooks evenly inside the crockpot.

How do I store leftover turkey?

Wondering how to store leftover Thanksgiving turkey? Place cooked turkey in an airtight container or wrap it tightly in aluminum foil. Store in the refrigerator for 3 to 4 days. For longer storage, freeze leftovers in freezer-safe bags or containers for up to 3 months.

So if making the turkey usually feels like the hardest part of the meal, let this slow cooker method change that. It’s simple, stress-free, and lets you soak up more of the fun (and the gravy). With the turkey taken care of, all that’s left is to serve it up with your favorite sides and enjoy every bite.

Serving Suggestions

• Mashed potatoes: Spoon the rich, homemade gravy over tender turkey and creamy mashed potatoes. Try my Mashed Cauliflower and Potatoes.

• Stuffing and roasted vegetables: Classic pairings that make this turkey dinner feel holiday-ready.

• Cranberry sauce: Add a pop of color and bright flavor alongside each serving. My Last Minute Cranberry Sauce is ready in a snap!

• Turkey sandwiches: Layer leftover slices on toasted rolls with gravy or cranberry spread.

• Green Bean Casserole: A cozy, seasonal classic. This Make Ahead Green Bean Casserole is fool-proof and delicious.

Whether you’re cooking for Thanksgiving, a small family dinner, or just craving classic comfort food, this Slow Cooker Turkey Breast delivers every time. The meat turns out juicy, the skin gets perfectly golden, and the gravy tastes like it simmered all day—because it did! Once you try it, you might never go back to oven-roasting a whole turkey again. Serve it with your favorite sides and enjoy the easiest, most flavorful turkey dinner you’ve ever made.

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5 from 7 votes

Slow Cooker Turkey Breast

This recipe will yield moist turkey and a deliciously flavorful gravy that basically cooks itself in the slow cooker

Course Main Dish

Prep Time 15 minutes minutes

Cook Time 5 hours hours

Total Time 5 hours hours 15 minutes minutes

Servings 6 -8

Calories 135

Author Sally Humeniuk

Cook ModePrevent your screen from going dark

Ingredients 

1x2x3x

• 3 tbsp butter
• 1 small onion, chopped
• 1 carrot, peeled and chopped
• 1 celery rib, chopped
• 6 garlic cloves, peeled and crushed
• ⅓ cup all-purpose flour, plus more for thickening later, if necessary
• 3 cups chicken broth, divided
• ½ cup dry white wine
• 2 fresh thyme sprigs
• 2 bay leaves
• 1 6 to 7 pounds whole bone-in, skin-on turkey breast, trimmed
• 1 tbsp butter
• Salt and pepper to taste

Instructions

• Start the base- Melt 3 tablespoons butter in a 12-inch skillet over medium-high heat.

  Add onion, carrot, celery, and garlic. Cook until onion is softened and lightly browned, about 10 minutes.

  Stir in flour and cook until golden, about 2 minutes.

  Slowly add 1 cup chicken broth, scraping up browned bits and whisking out lumps. Transfer mixture to the slow cooker.
  3 tbsp butter, 1 small onion,, 1 carrot,, 1 celery rib,, 6 garlic cloves,, ⅓ cup all-purpose flour,, 3 cups chicken broth,
• Build flavor in the slow cooker- Add in the remaining 2 cups chicken broth, wine, thyme sprigs, and bay leaves.

  Season turkey breast generously with salt and pepper. Place it skin-side up in the slow cooker.

  Cover and cook on Low for 4–5 hours, or until the turkey registers 160°F on a meat thermometer (it will rise to 165°F while resting).
  ½ cup dry white wine, 2 fresh thyme sprigs, 2 bay leaves, 1 6 to 7 pounds whole bone-in, skin-on turkey breast, trimmed
• Crisp the skin under the broiler- Preheat oven to Broil (High) and set rack to the lower-middle position.

  Remove turkey breast to a foil-lined baking sheet. Melt 1 tablespoon butter and brush over the skin.

  Broil until skin is golden brown and crisp, about 4–5 minutes. Watch closely—skin browns fast.
  1 tbsp butter

Rest the turkey and prepare the gravy

• Place turkey breast breast-side down on a cutting board. Tent loosely with foil and rest 20 minutes (this helps juices flow into the breast meat).

  Let the slow-cooker gravy sit for 5 minutes. Skim fat from the surface.

  Strain into a saucepan, discarding solids. Simmer until thickened, about 15 minutes, whisking occasionally. If needed, whisk 1 tablespoon flour with 2 tablespoons water and stir in to thicken further. Season with salt and pepper.
  Salt and pepper to taste

Serve

• Carve the turkey breast and serve with the homemade gravy.

Equipment

1 12 inch skillet

1 Slow cooker

1 Rimmed baking sheet

1 Sharp serrated knife for carving

1 Medium saucepan

Notes

 

• • Best enjoyed fresh: This slow cooker turkey breast is at its juiciest and most tender when served right after cooking. It also works well if you’re making turkey specifically for sandwiches. Keep in mind that reheating cooked turkey breast can lead to a drier texture, even though the flavor will still be delicious.
  • Customize the herbs: Feel free to adjust the flavor profile to your taste. Add a sprig of rosemary to the slow cooker along with the thyme and bay leaves, or use about 1 teaspoon of sage or poultry seasoning. If you don’t have fresh thyme, substitute with ½ teaspoon dried thyme.
  • Extra-flavorful skin: For a seasoned, golden crust, brush the turkey breast with melted butter mixed with poultry seasoning, salt, garlic powder, onion powder, black pepper, and paprika before broiling. This step deepens the flavor and makes the skin even more irresistible.

Nutrition Facts

Slow Cooker Turkey Breast

Amount Per Serving

Calories 135 Calories from Fat 54

% Daily Value*

Fat 6g9%

Saturated Fat 4g25%

Trans Fat 0.2g

Polyunsaturated Fat 0.3g

Monounsaturated Fat 2g

Cholesterol 29mg10%

Sodium 499mg22%

Potassium 120mg3%

Carbohydrates 10g3%

Fiber 1g4%

Sugar 2g2%

Protein 7g14%

Vitamin A 1897IU38%

Vitamin C 3mg4%

Calcium 24mg2%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.

The original recipe is courtesy of America’s Test Kitchen cookbook Slow Cooker Revolution. I modified a few steps after making the recipe several times for repeated success in getting a moist turkey and added a step for achieving that golden crust everyone loves.