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This simple crockpot turkey breast recipe is a foolproof way to cook a boneless turkey breast roast in the slow cooker. Tender, juicy and perfect for a small Thanksgiving dinner or as an easy main dish anytime!
Easy Slow Cooker Turkey Breast
Cooking a turkey breast in a crockpot is just slightly life changing. It’s probably one of the easiest turkey recipes you can make and perfect for a small Thanksgiving or whenever you want to have turkey for dinner. Slow cooking turkey keeps it nice and juicy — never dry. It’s also a lifesaver when you have more people who want the leaner white meat and only a couple who will eat dark meat — my family story!
Even though we roast a whole turkey on Thanksgiving, I started making this easy slow cooker turkey breast recipe so there would be plenty of meat for everyone. As a bonus, we have plenty of leftover turkey to make turkey stuffing casserole and turkey noodle casserole and turkey sandwiches.
Table of Contents
Boneless vs Bone-in Turkey Breast
Turkey breasts come either with the bone or without. Both can be prepared and cooked the same way, although a larger bone-in breast may take longer to cook. I’ve made both, and boneless is a little easier and slices more evenly, especially if you get a turkey roast.
Bone-in is basically the top of the turkey. It may be a little uneven, depending upon the brand and size. To slice it, you will have to remove the meat from the bone. But, the bone adds more flavor, and you can use the bones for turkey soup.
Ingredient Notes
Here’s a quick overview of the ingredients you need. Full amounts are in the printable recipe card below.
- Boneless turkey breast — I used a breast roast here. It is all breast meat rolled together and held by butchers twine or netting — similar to a pork roast.
- Onion — adds flavor and juices, and can help the turkey sit evenly in the crockpot. Just chop it in larger slices, and they will be easy to remove when serving.
- Butter — You’ll slather the turkey with softened butter to keep it moist and help the spices stick to the meat.
- Seasonings — a blend of sea salt, pepper, garlic powder, onion powder, paprika and dried parsley. The paprika will add flavor and give the top of the turkey some much-needed added color.
- Chicken broth — to help make the gravy and keep the meat nice and juicy. Use low sodium chicken broth to control the flavor.
How to Make Crockpot Turkey Breast
First, remove the breast from the packaging, and pat it dry with a paper towel. I never rinse the turkey. In fact, you shouldn’t, according to the USDA. Leave the netting on if you want the breast to stay intact in one piece. Next, add onions to the bottom of the slow cooker. Slather the turkey with the softened butter, and place over the onion. Then, add the chicken broth, and season the breast with the spice mixture.
Cook for 2-3 hours on high or 4-6 hours on low or until a meat thermometer reads 165. The instructions on the package may say to cook to 170, and the temperature will rise as the turkey rests. If your turkey has the skin on, you can place it on a baking sheet, and broil in the oven for about 5 minutes to get crispy skin!
Rest Before Slicing
Let the turkey breast rest for 5-10 minutes before slicing. This is an important step in keeping the meat nice and juicy as it allows the juices to settle after cooking. Then, slice the meat, and you are ready to serve.
Boneless Turkey Breast Gravy
Yes, you can still enjoy homemade gravy with a boneless crock pot turkey breast! Just remove 1 cup of the juices, and strain through a mesh sieve into a measuring cup or bowl. Heat butter and flour in a small saucepan over medium heat, whisking constantly for about 1 minute. Then, slowly pour in the drained drippings, and whisk until the gravy is smooth and the desired consistency. You may have to add a little more liquid if you want thinner gravy.
Favorite Side Dishes
Mashed potatoes and green beans are perfect turkey sides anytime. For Thanksgiving, we love sweet potato casserole or candied yams and crockpot corn casserole, green bean casserole, plus stuffing and cranberry sauce.
Recipe Tip
Thaw a frozen turkey breast in the refrigerator before cooking. A 2-3 pound breast roast takes a day or two to thaw.
Softened butter sometimes firms up on a super cold turkey. Let the meat sit at room temperature for a few minutes before adding butter.
Always let the turkey rest for a few minutes after cooking.
Storing Leftovers
Store leftover turkey in an airtight container in your refrigerator for 3-4 days. You can freeze cooked turkey for 3 months for best taste.
Crockpot Turkey Breast (boneless)
Ingredients
- 3 pound turkey breast roast
- 1 small onion cut into large chunks
- 4 tablespoons salted butter
- ½ tsp sea salt
- ½ tsp garlic powder
- ½ tsp onion powder
- ½ tsp black pepper
- ½ tsp sweet paprika
- 1 tsp dried parsley flakes
- 1 cup low sodium chicken broth
Optional Turkey Gravy
- 1 cup turkey drippings
- 2 tbsps butter
- 2 tbsps flour
- water or extra chicken broth as needed
Instructions
- Pat turkey breast dry using a paper towel
- Add onion to the bottom of the slow cooker
- Slather turkey all over with butter, and place into crockpot
- Pour chicken broth around the turkey
- Sprinkle spices on top of turkey
- Cook on high for 2-3 hours or low for 4-6 hours or until internal temperature reads 165℉ according to an instant read thermometer
- Remove from crockpot and allow to rest for 5-10 minutes before slicing
Optional Turkey Gravy
- Remove 1 cup drippings from the crockpot, and strain in a mesh strainer into a measuring cup or bowl. Skim fat off the top
- In a small saucepan over medium heat, melt the butter
- Add the flour, and whisk together until mixture is smooth, scraping sides of saucepan as needed
- Slowly pour the drippings into the pot, whisking continuously
- Whisk in extra water or broth as needed to reach desired consistency. Taste to see if any extra seasoning is needed — it usually doesn't need any
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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