Look, I'll be honest with you – when I first thought about making slow cooker turkey breast for Thanksgiving, my mom gave me the side-eye. She's old-school about roasting the whole bird in the oven. But here's the thing: not everyone needs a 20-pound turkey with mountains of leftovers!
Last year, Emily and I hosted just her grandparents and my sister's family. Six people total. A whole turkey felt ridiculous, so I decided to try this boneless turkey breast in my crockpot instead. Best decision ever? YEP!
The meat turned out so juicy and tender that my mom actually asked for the recipe (she'll never admit it publicly, though). The best part? I wasn't stuck in the kitchen basting and checking temperatures every 30 minutes. I actually got to sit down and chat with everyone while the slow cooker did all the work.
If you're looking for more fuss-free holiday recipes, you'll want to check out my creamy garlic parmesan chicken – it's another set-it-and-forget-it winner that always impresses guest
Jump to:
- Why You'll Love This Slow Cooker Turkey Breast Recipe
- What You'll Need For Your Turkey Breast
- How To Make The Best Slow Cooker Turkey Breast
- Tips For Perfect Results Every Time
- Storing Your Leftover Turkey And Gravy
- Ways To Switch Up This Recipe
- Frequently Asked Questions About Slow Cooker Turkey Breast
- Recipes You Might Also Love
- Ready To Make The Easiest Holiday Turkey Ever?
- Slow Cooker Turkey Breast
Why You'll Love This Slow Cooker Turkey Breast Recipe
- Super simple prep – Just rub on some seasonings and let the slow cooker handle everything
- Perfect for small gatherings – Feeds 6 people without the leftover turkey sandwiches for a week
- Incredibly moist and tender – The slow cooking method keeps the meat from drying out
- Includes easy gravy recipe – No pan drippings stress, just delicious homemade gravy
- Frees up your oven – Thanksgiving sides need that oven space more than turkey does
- Crispy skin option – A quick broil at the end gives you that golden, crispy finish
What You'll Need For Your Turkey Breast
For The Turkey
- Boneless turkey breast (about 1kg/2lb) – Look for one that fits comfortably in your slow cooker
- Vegetable oil (1 tablespoon) – Helps the seasoning stick and adds moisture
- Salt (1 teaspoon) – Essential for bringing out all the flavors
- Paprika (1 teaspoon) – Adds color and a subtle smokiness
- Dried oregano (½ teaspoon) – Brings that classic herb flavor
- Dried thyme (½ teaspoon) – Traditional turkey seasoning that works perfectly here
- Onion powder (½ teaspoon) – Adds depth without chunks of onion
- Red onion (1 small, roughly chopped) – Creates a flavorful base
- Celery stalks (2, roughly chopped) – Aromatics that make the turkey taste amazing
For The Gravy
- Turkey or chicken stock (2 cups) – The base of your gravy
- Vegetables from the slow cooker (⅓ cup) – Adds incredible flavor
- Juices from the slow cooker (⅓ cup) – Liquid gold for gravy
- Cornflour (1½ tablespoons) – Thickens the gravy perfectly
- Salt and black pepper (¼ teaspoon each) – Final seasoning touches
How To Make The Best Slow Cooker Turkey Breast
Preparing The Turkey
- Mix the vegetable oil with all your spices and herbs until you've got a nice paste going. It should look a bit like wet sand.
- Rub this seasoning mixture all over the turkey breast – and I mean EVERYWHERE. Don't forget the underside and around that tender piece that sometimes comes attached.
- Toss your chopped onion and celery into the bottom of your slow cooker. This creates a little veggie bed that keeps the turkey from sitting in its own juices.
- Place the seasoned turkey breast right on top of those vegetables. Make sure it fits comfortably without being squished.
Cooking The Turkey
- Set your slow cooker to low and let it work its magic for 5-6 hours. The exact time depends on how thick your turkey breast is.
- Check the internal temperature with a meat thermometer after 5 hours. You're looking for 75°C/165°F in the thickest part. (Pro tip: I learned this the hard way when I overcooked my first attempt!)
Crisping Up The Skin
- When your turkey reaches the right temperature, crank up your oven's broiler to high.
- Transfer the turkey breast to a foil-lined baking tray, skin side up. This is where the magic happens!
- Pop it under the broiler for about 5 minutes, watching it like a hawk so it doesn't burn. You want golden and crispy, not charcoal.
Making The Gravy
- Pour your stock into a saucepan over medium-high heat and add those cooked vegetables from the slow cooker.
- Use an immersion blender to puree everything together. Don't have one? A regular blender works fine, just be careful with the hot liquid!
- Bring this mixture to a boil while you prepare the thickener.
- In a small jug, mix the cornflour with the slow cooker juices until it's completely smooth. No lumps allowed!
- Pour this cornflour mixture into your boiling stock while whisking like crazy. Keep whisking as it comes back to a boil.
- Let it bubble away for 3-4 minutes until it thickens up nicely and reduces a bit.
- Strain the gravy through a fine mesh strainer to catch any remaining vegetable bits. Add your salt and pepper, give it a good stir, and you're done!
Tips For Perfect Results Every Time
Get yourself a meat thermometer. Seriously. It's the difference between juicy turkey and dry turkey. I resisted buying one for years because I thought I could just "tell" when meat was done. I was wrong!
Don't skip the broiling step unless you absolutely have to. That crispy skin is what makes people think you spent hours slaving over a hot oven. It takes 5 minutes and makes ALL the difference.
Size matters with turkey breasts. If yours is bigger than 1kg, you'll need to add cooking time. Mine was about 1.2kg once, and it needed an extra hour in the slow cooker.
Make the gravy ahead of time if you're feeling ambitious. It reheats beautifully and actually tastes even better the next day. Just store it in the fridge and warm it gently on the stove.
Let the turkey rest for 10 minutes after broiling before you slice into it. This lets all those yummy juices redistribute. I know it's tempting to slice right away (Emily always tries to sneak a piece!), but waiting is worth it.
Storing Your Leftover Turkey And Gravy
Store the turkey and gravy separately – they have different storage needs and mixing them makes the turkey soggy.
Wrap your sliced turkey tightly in plastic wrap or store it in an airtight container. It'll keep in the fridge for 3-4 days. The gravy should go in its own container for the same amount of time.
Both freeze really well for up to 3 months. I like to freeze them in single-serving portions so I can defrost just what I need for a quick weeknight dinner.
When reheating, add a splash of stock to the turkey to keep it moist. The gravy might need a tiny bit of water whisked in to thin it out again.
Ways To Switch Up This Recipe
Try different herbs if you're not into oregano and thyme. Rosemary and sage work beautifully with turkey. I made a rosemary-garlic version last month that was incredible.
Add some lemon zest to your spice rub for a brighter flavor. Emily requested this variation and now it's her new preference.
Use bone-in turkey breast if that's what you can find. Just add 1-2 hours to your cooking time and check that internal temperature near the bone.
Make it spicy by adding cayenne pepper or red pepper flakes to your seasoning mix. My sister loves heat and adds about ¼ teaspoon of cayenne.
Skip the gravy and use the cooking liquid to make soup later. Waste not, want not!
Frequently Asked Questions About Slow Cooker Turkey Breast
Yes, but increase cooking time to 7-8 hours on low and ensure the internal temperature reaches 75°C/165°F in the thickest part near the bone.
Yes, roast in a covered Dutch oven at 160°C/325°F for 2-3 hours, checking internal temperature, then broil the skin to crisp.
Store turkey and gravy separately in airtight containers in the refrigerator for up to 3-4 days, or freeze for up to 3 months.
You can skip it, but broiling creates a crispy, golden skin that adds texture and visual appeal to the finished dish.
Recipes You Might Also Love
- Slow Cooker Creamy Chicken and Dumplings – Another set-it-and-forget-it winner that's perfect for cozy dinners
- Crock Pot Chicken Alfredo – When you want comfort food without the effort
- Healthy Chicken Pot Pie Soup – All the flavors you love in an easier format
Ready To Make The Easiest Holiday Turkey Ever?
This slow cooker turkey breast has seriously changed how I approach holiday cooking. No more standing in front of a hot oven for hours. No more panic about whether the turkey is done. Just tender, juicy meat that practically cooks itself!
The gravy recipe is a game-changer too. I used to buy those packets from the store (don't tell anyone!), but making it from scratch with the slow cooker juices is so much better and not even hard.
Give this recipe a try for your next small gathering. Whether it's Thanksgiving, Christmas, or just a Sunday dinner, it works perfectly. Emily already asked if we can make it again before the holidays because she loves the leftovers in sandwiches.
Pin this recipe to your Pinterest board so you can find it when you need it. Your future stressed-out self will thank you!
Slow Cooker Turkey Breast
Equipment
- Slow cooker or crock pot
- Meat thermometer is helpful
- Baking tray for browning up the skin
- Immersion blender or regular blender for the gravy
Ingredients
FOR THE TURKEY BREAST
- 1 boneless turkey breast about 1kg / 2lb
- 1 tablespoon vegetable oil
- 1 teaspoon salt
- 1 teaspoon paprika
- ½ teaspoon dried oregano
- ½ teaspoon dried thyme
- ½ teaspoon onion powder
- 1 small red onion roughly chopped
- 2 stalks celery roughly chopped
FOR THE GRAVY (about 1 ½ cups)
- 2 cups turkey or chicken stock
- ⅓ cup vegetables from the slow cooker
- ⅓ cup juices from the slow cooker
- 1 ½ tablespoons cornflour US cornstarch
- ¼ teaspoon salt
- ¼ teaspoon freshly cracked black pepper
Instructions
- Combine the oil, salt, spices and herbs and mix to a paste.
- Spread over the turkey breast all over and even around the tender.
- Place the onion and celery in the base of a slow cooker, then place the turkey breast on top.
- Cook on low for 5-6 hours or until the temperature on a meat thermometer reaches 75C / 165F when inserted in the thickest part.
- When done, preheat the overhead grill (broiler) to high. Transfer the turkey breast, skin side up to a foil lined baking tray and grill / broil the skin about 5 minutes or until golden and crispy. Keep an eye on it, so it doesn't burn.
- Place the stock and vegetables into a saucepan over medium-high heat.
- Use an immersion blender to blend the vegetables into the stock as much as possible.
- Bring to a boil.
- Combine the slow cooker juices and cornflour in a small jug and mix until smooth.
- While whisking vigourously, pour the cornflour mixture into the saucepan. Continue whisking slowly while it comes back to a boil and thickens.
- After 3-4 minutes it will be slightly reduced and thicker.
- Pour it through a fine mesh strainer and discard the solids. Add the salt and pepper and stir well. Serve immediately.
