If you want tender, juicy turkey with minimal effort, this turkey breast crockpot recipe is the weeknight-to-holiday hero. It cooks hands-off in your slow cooker, then you finish with a quick pan gravy that tastes like you fussed all day.
I have made this countless times for cozy dinners and smaller Thanksgiving gatherings, and it is always succulent, sliceable, and packed with herby flavor.
Why You’ll Love This Turkey Breast Crockpot
- Set it and forget it simplicity with consistent juicy results.
- Flavorful herb butter and aromatics infuse every bite.
- Perfect for small holiday gatherings or meal prep.
- Easy pan gravy from slow cooker drippings.
- Frees up the oven for sides and pies.
Turkey Breast Crockpot Ingredients & Substitutions
- 1 bone-in, skin-on turkey breast, 4 to 6 lb (boneless works too, see notes)
- 4 tbsp unsalted butter, softened (or ghee or olive oil for dairy-free)
- 1.5 tsp kosher salt, plus more to taste
- 1 tsp freshly ground black pepper
- 3 garlic cloves, finely minced (or 1.5 tsp garlic powder)
- 1 tsp onion powder
- 1 tsp sweet paprika
- 1 tbsp fresh rosemary, finely chopped (or 1 tsp dried)
- 1 tbsp fresh thyme leaves (or 1 tsp dried)
- 1 tbsp fresh sage, finely chopped (or 1 tsp dried)
- 1 large yellow onion, sliced into thick rounds
- 4 garlic cloves, lightly smashed
- 1 cup low sodium chicken or turkey broth
- Optional aromatics: 1 lemon or orange, sliced; 2 bay leaves
- For gravy: 2 tbsp cornstarch mixed with 2 tbsp cold water, 1 tbsp butter, salt and pepper to taste
Substitutions and simple swaps:
- Boneless turkey breast: reduce cook time by about 30 to 45 minutes and tie with kitchen twine for even thickness.
- Herbs: use 1 tbsp poultry seasoning if you do not have fresh herbs.
- Butter: swap with olive oil for dairy-free, or half butter and half olive oil for a looser paste.
- Broth: vegetable broth works in a pinch.
Step-by-Step Instructions to Make Turkey Breast Crockpot
Mix the Herb Butter
In a small bowl, combine softened butter, salt, pepper, minced garlic, onion powder, paprika, rosemary, thyme, and sage until a spreadable paste forms.
Prep the Slow Cooker
Lay onion rounds and smashed garlic on the bottom of a 6 quart slow cooker. Pour in the broth and add optional citrus slices and bay leaves. This creates a flavorful bed and gentle steam.
Season the Turkey
Pat the turkey breast very dry with paper towels. Loosen the skin gently with your fingers and rub half the herb butter under the skin. Spread the remaining butter all over the top and sides. Place the turkey skin side up on the onions.
Cook Low and Slow
Cover and cook on LOW for 5 to 6.5 hours for a 4 to 6 lb bone-in breast, or until the thickest part of the breast reaches 165°F. Start checking at 4.5 hours. Keep the lid closed as much as possible.
Crisp the Skin (Optional but Lovely)
For golden, crisper skin, transfer the cooked turkey to a foil lined sheet and broil 3 to 5 minutes, watching closely. Alternatively, air fry at 400°F for 4 to 6 minutes.
Make the Gravy
Strain the slow cooker juices into a saucepan. Skim excess fat. Whisk the cornstarch slurry into the simmering juices and cook 2 to 4 minutes until glossy and thick. Finish with 1 tbsp butter. Season to taste.
Rest and Slice
Let the turkey rest 15 minutes on a cutting board to redistribute juices. Slice against the grain and serve with warm gravy.
Tips for Success
- Use a probe thermometer for perfectly cooked turkey. Pull at 165°F.
- Do not overfill with liquid. One cup is enough for steam and gravy.
- Leave the lid closed. Each peek can add 20 to 30 minutes to total time.
- Choose skin-on if possible. It protects the meat and adds flavor.
- Let it rest before slicing to keep juices in the meat.
Variations of Turkey Breast Crockpot
- Lemon Garlic: add zest of 1 lemon and 1 tbsp lemon juice to the butter. Serve with extra lemon wedges.
- Cajun: swap herbs for 1.5 tbsp Cajun seasoning and a pinch of cayenne.
- Maple Dijon: whisk 2 tbsp Dijon and 2 tbsp pure maple syrup into the butter.
- Herb Ranch: rub with 1 packet ranch seasoning plus 1 tsp paprika.
- Italian: 2 tsp Italian seasoning and a splash of white wine in the broth.
Serving Suggestions: What to Pair with Turkey Breast Crockpot
- Creamy mashed potatoes or garlic parmesan smashed potatoes
- Green beans with toasted almonds or roasted Brussels sprouts
- Classic stuffing or herbed wild rice pilaf
- Cranberry sauce, honey butter dinner rolls, simple arugula salad
- Wine pairing: Pinot Noir, Beaujolais, or Chardonnay
Storage & Reheating Instructions
- Refrigerate: Cool, then store sliced turkey with a bit of gravy in an airtight container up to 4 days.
- Freeze: Up to 3 months. Thaw overnight in the fridge.
- Reheat: Cover with foil and warm at 300°F for 12 to 15 minutes, or gently simmer slices in a little broth on the stovetop. Microwave with a splash of gravy in short bursts.
Memories Made Around the Table
One cozy November evening, I made this for a small friendsgiving when a whole bird felt like too much. We passed the gravy boat around twice and there was just enough left for late night sandwiches. Simple, happy, and perfect.
FAQs
Can I cook a frozen turkey breast in the crockpot?
Do not cook from frozen for food safety. Thaw completely in the refrigerator before slow cooking.
How long does it take per pound?
Cook to temperature, not just time, but these are helpful LOW settings estimates:
| Weight | Time Range |
|---|---|
| 2 to 3 lb boneless | 3.5 to 4.5 hours |
| 4 to 5 lb bone-in | 5 to 6 hours |
| 5 to 6 lb bone-in | 6 to 6.5 hours |
Can I use boneless turkey breast?
Yes. Tie with twine for even thickness and start checking 30 to 45 minutes earlier.
How do I get crispy skin?
Broil 3 to 5 minutes or air fry 4 to 6 minutes after slow cooking. Keep a close eye to prevent burning.
What size slow cooker should I use?
A 6 quart slow cooker fits most 4 to 6 lb breasts comfortably.
Final Thoughts
This turkey breast crockpot recipe delivers a beautifully seasoned, ultra tender main dish with minimal effort and maximum flavor. Whether it is Sunday dinner or a small holiday feast, you will love every juicy slice with that silky gravy.
Turkey Breast Crockpot with Herb Butter and Gravy
Equipment
- 1 Slow cooker (6 quart)
- 1 Probe thermometer optional
- 1 Sheet pan + foil for broiling skin
- 1 Saucepan for gravy
- 1 Whisk
- 1 Air fryer optional alternative to broiler
Ingredients
Turkey & Herb Butter
- 1 turkey breast bone-in, skin-on, 4 to 6 lb (boneless works too)
- 4 tbsp unsalted butter softened
- 1.5 tsp kosher salt
- 1 tsp black pepper freshly ground
- 3 garlic cloves finely minced
- 1 tsp onion powder
- 1 tsp sweet paprika
- 1 tbsp fresh rosemary finely chopped
- 1 tbsp fresh thyme leaves
- 1 tbsp fresh sage finely chopped
Aromatics & Liquid
- 1 large yellow onion sliced into thick rounds
- 4 garlic cloves lightly smashed
- 1 cup low sodium chicken or turkey broth
- 1 lemon sliced, optional
- 1 orange sliced, optional
- 2 bay leaves optional
For the Gravy
- 2 tbsp cornstarch
- 2 tbsp water cold, for slurry
- 1 tbsp butter
- salt to taste
- black pepper to taste
Instructions
Mix the Herb Butter
- In a small bowl, combine softened butter, salt, pepper, minced garlic, onion powder, paprika, rosemary, thyme, and sage to form a spreadable paste.
Prep the Slow Cooker
- Lay onion rounds and smashed garlic on the bottom of a 6 quart slow cooker. Pour in the broth and add optional citrus slices and bay leaves.
Season the Turkey
- Pat the turkey breast very dry. Loosen the skin gently and rub half the herb butter under the skin. Spread the remaining butter over the top and sides. Place turkey skin-side up on the onions.
Cook Low and Slow
- Cover and cook on LOW for 5 to 6.5 hours for a 4 to 6 lb bone-in breast, until the thickest part reaches 165 b0F. Start checking at 4.5 hours and avoid lifting the lid.
Crisp the Skin (Optional)
- Transfer the cooked turkey to a foil-lined sheet and broil 3 to 5 minutes until golden, watching closely. Or air fry at 400 b0F for 4 to 6 minutes.
Make the Gravy
- Strain slow cooker juices into a saucepan and skim excess fat. Bring to a simmer. Whisk in cornstarch slurry (cornstarch mixed with cold water) and cook 2 to 4 minutes until glossy and thick. Finish with butter and season to taste.
Rest and Slice
- Rest the turkey 15 minutes. Slice against the grain and serve with warm gravy.