Name: Slow Cooker Turkey Breast
Yield: 6

slow cooker Turkey Breast delivers moist, flavorful, fall-off-the-bone meat with minimal effort and cleanup!

Pair this Turkey Breast with other Thanksgiving favorites like Creamed Corn, Sweet Potato Salad, or Mashed Potatoes.

Slow Cooker Turkey Breast Recipe

This recipe is ideal for Thanksgiving and versatile enough for year-round use in sandwiches, salads, or meal prep.

While it’s not suited for very large turkey breasts, it’s reliable for smaller gatherings or as part of a multi-meat spread (ham on Thanksgiving? Yes please).

Forget dry baked turkey, and grab out the slow cooker! Plus, you’re saving room in your oven for this Sausage Stuffing Recipe, Twice-Baked Potato Casserole, and Sweet Potato Casserole Recipe.

Ingredients for this recipe, including butter, onions, various seasonings, carrots, and additional items.

slow cooker Turkey Breast Ingredients

Turkey Breast: Choose bone-in, skin-on for best flavor. Make sure it’s thawed.
Celery: Adds a base flavor; fresh, crisp stalks work best.
Yellow Onions: Give a sweet, rich flavor.
Carrots: Large ones are sweeter; baby carrots are easier.
Garlic: Adds depth; just cut in half, no peeling needed.
Butter: Keeps the turkey moist and adds flavor.
Dried Minced Garlic, Salt, & Pepper: These give the main flavor.
Paprika: Smoked paprika adds a hint of smokiness.
Italian Seasoning, Dried Parsley, Thyme, Sage: These herbs go great with poultry.
Olive Oil: Helps seasonings stick and spread evenly.

Seasonings being added to oil in a bowl, mixed together for the recipe.

How To Thaw Turkey

Refrigerator Thawing: Give 24 hours for every 4-5 pounds of turkey to thaw. Don’t thaw it at room temperature. Don’t thaw turkey in the slow cooker.
Cold Water Thawing: Leave the turkey in its wrapping, put it in a large plastic bag, and place it breast-side down in cold water. Weigh it down with cans and change the water every 30 minutes.
Immediate Cooking: Cook the slow cooker Turkey Breast as soon as it’s thawed.

Thawed turkey being removed from packaging, patted dry, with skin loosened and covered in a seasoning blend.

How To Make slow cooker Turkey Breast

Thaw Turkey: Make sure the bone-in turkey breast is completely thawed.
Layer Veggies: Put celery, halved onion, garlic, and carrots at the bottom.
Season Turkey: Loosen skin and rub the seasoning all over, even under the skin.
Stuff Turkey: Put the onion and butter inside the turkey.
Cook: Place the turkey on top of veggies, cook on low until it reaches 160°F.
skippable Crisping: Broil with oil for 4-8 minutes to make the skin crispy.
Carve: Remove the bones, slice the meat, and make gravy if you want.

Seasoning the turkey all over, stuffing the cavity, adding vegetables to a slow cooker, and placing the turkey on top for slow cooking the satisfying turkey breast in slow cooker.

Tips For Success

Fit Check: Make sure the turkey breast fits in the slow cooker before starting.
Bone-In: Choose bone-in, skin-on turkey breast for the best flavor.
Resting: Let the turkey sit after cooking to keep it juicy.
Cook on Low: Cooking slowly on a low burner keeps the turkey breast juicy. Cook until the internal temperature hits 160°F, then let it rest to reach 165°F.
Use the Juices: Save the flavorful cooking juices at the bottom of the slow cooker! Use them to make gravy or drizzle over the turkey for extra moisture.
Let It Rest: After cooking, let the turkey rest for about 10 minutes before slicing. This keeps the meat juicy.

Quick Tip

How Much Turkey Do You Need? Get about 1 1/2 pounds of turkey for each person. If you want extra leftovers, go with 2 pounds per person.

Removing turkey from the slow cooker to broil in the oven, straining liquid from the slow cooker, and combining with drippings to make gravy.

Storage

Leftover slow cooker Turkey Breast

Fridge: Store leftovers in an air-tight container or bag in the fridge for up to 5 days.
Freezing: Freeze leftovers in a freezer-safe bag for up to 3 months.