Crockpot Turkey Breast

This crockpot turkey breast recipe delivers a moist and tender main course with very little hands-on time. It’s a great way to enjoy turkey without heating up the whole oven, perfect for a smaller gathering or a special weeknight meal.

The turkey cooks in about four hours on a bed of onions, which keeps it juicy and adds flavor. A simple herb butter rub seasons the meat all the way through, creating a delicious main dish with minimal fuss.

Why will you love Crockpot Turkey Breast?

Set it and forget it: The slow cooker does most of the work, freeing you up to focus on other things.

Guaranteed juicy results: Cooking low and slow on a bed of onions creates a steamy environment that prevents the lean breast meat from drying out.

Frees up oven space: This is especially useful for holiday meals when your oven is busy with side dishes and desserts.

Crockpot Turkey Breast Ingredients

• Boneless Turkey Breast: A 3 to 4-pound breast works well. You can use skin-on or skinless, though skin-on helps keep the meat extra moist.

• Butter: Use unsalted butter so you can control the salt level. If you only have salted butter, reduce the added salt by about half.

• Kosher Salt: If your turkey is pre-brined or enhanced with a salt solution, reduce the added salt in the recipe to 1 teaspoon.

• Dried Herbs: You can substitute fresh herbs if you have them. Use one tablespoon of fresh chopped herbs for every teaspoon of dried.

Exact quantities are in the recipe card below.

How to Make Crockpot Turkey Breast

Step 1: Prepare the Herb Butter and Onions

In a small bowl, combine the softened butter with all the spices and herbs. Mix everything into a thick paste. Next, slice your onion and spread the rings evenly across the bottom of your slow cooker.

Step 2: Season the Turkey

First, pat the turkey breast completely dry with paper towels. This helps the butter stick. Gently separate the skin from the meat and rub most of the herb butter directly onto the turkey breast. Spread the rest of the butter over the outside of the skin.

Step 3: Slow Cook to Finish

Place the seasoned turkey on the bed of onions in the crockpot. Cover and cook on the low setting for 4 to 5 hours. The turkey is done when a meat thermometer reads 165°F (74°C). For a crispy finish, you can broil the cooked turkey for a few minutes before letting it rest.

What to Serve with Crockpot Turkey Breast

Serve the sliced turkey with the flavorful onions from the pot. It pairs well with mashed potatoes, roasted vegetables, or a simple green salad.

Helpful Tricks for Crockpot Turkey Breast

Food Safety: Turkey must be cooked to a minimum internal temperature of 165°F (74°C). Use an instant-read thermometer to check for doneness at the thickest part of the breast.

Salt Adjustment: If using a pre-brined turkey (such as a Butterball), reduce the added kosher salt to 1 teaspoon to avoid an overly salty result.

Avoid Overcooking: Check the turkey temperature at the 4-hour mark to prevent it from becoming dry. Slow cooker temperatures can vary.

Make a Gravy: The drippings in the bottom of the crockpot are very flavorful. Strain them into a saucepan, bring to a simmer, and thicken with a cornstarch slurry to make a simple gravy.

How to Store and Freeze Crockpot Turkey Breast

Store leftover turkey in an airtight container in the refrigerator for up to 4 days. You can also freeze sliced turkey for up to 3 months. Reheat gently in the microwave or in a covered dish in the oven with a splash of broth to keep it moist.

Crockpot Turkey Breast Recipe FAQs

Can I cook this on high?

Yes, you can cook it on HIGH for about 2 to 2.5 hours. However, cooking on LOW yields a more tender and juicy result, so it is recommended if you have the time.

Can I use a bone-in turkey breast?

Yes, a bone-in breast will also work. You may need to add about 60 to 90 minutes to the cooking time. Always cook to a safe internal temperature of 165°F (74°C).

How do I make gravy from the drippings?

After removing the turkey, strain the liquid from the slow cooker into a saucepan. You can skim off excess fat if you like. Bring the liquid to a simmer and whisk in a slurry of 1 tablespoon cornstarch mixed with 2 tablespoons cold water until thickened.

Crockpot Turkey Breast

A tender turkey breast slow-cooked with a simple herb butter rub for a juicy, flavorful main course.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 4 hours hrs

Total Time 4 hours hrs 10 minutes mins

Course Main Course

Cuisine American

Servings 8 servings

Ingredients

  

• 3 lb boneless turkey breast skin-on or skinless, about 1.4 kg
• 4 tablespoons unsalted butter softened, 57 g
• 1 large yellow onion sliced into thick rings
• 2 teaspoons kosher salt 12 g
• 1 teaspoon black pepper freshly ground
• 1 teaspoon garlic powder
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme
• 1 teaspoon paprika
• Fresh parsley for garnish optional

Instructions

 

• In a small bowl, combine the softened butter, kosher salt, black pepper, garlic powder, oregano, thyme, and paprika. Mix with a fork until it forms a smooth paste.
• Arrange the sliced onion in an even layer on the bottom of a 6-quart or larger slow cooker.
• Pat the turkey breast completely dry with paper towels. If the breast has skin, gently loosen it from the meat with your fingers.
• Spread about two-thirds of the herb butter mixture directly onto the meat, under the skin if present. Spread the remaining butter all over the outside of the turkey.
• Place the seasoned turkey breast on top of the onions in the slow cooker.
• Cover and cook on LOW for 4 to 5 hours. The turkey is ready when a meat thermometer inserted into the thickest part registers 165°F (74°C).
• For crispy skin (optional): Carefully transfer the cooked turkey to a baking sheet lined with foil. Place under the broiler for 2 to 5 minutes, watching constantly, until the skin is golden and crisp.
• Transfer the turkey to a cutting board and let it rest for 15 minutes before slicing. This helps the juices settle, ensuring moist meat.

Notes

Food Safety: Turkey must be cooked to a minimum internal temperature of 165°F (74°C). Use an instant-read thermometer to check for doneness at the thickest part of the breast.

Salt Adjustment: If using a pre-brined turkey (such as a Butterball), reduce the added kosher salt to 1 teaspoon to avoid an overly salty result.

Avoid Overcooking: Check the turkey temperature at the 4-hour mark to prevent it from becoming dry. Slow cooker temperatures can vary.

Make a Gravy: The drippings in the bottom of the crockpot are very flavorful. Strain them into a saucepan, bring to a simmer, and thicken with a cornstarch slurry to make a simple gravy.

Keyword crockpot turkey breast, holiday, main course, slow cooker, turkey