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Crock Pot Turkey Breast

Cooked low and slow, this Crock Pot Turkey Breast is an easy and delicious holiday or dinnertime recipe that is moist, juicy, tender and full of flavor!

A CROCK POT TURKEY BREAST RECIPE

If you are not wanting to commit to a large turkey for the upcoming holidays, or if you have a smaller family and want a delicious dinnertime meal, then you have to try my Crock Pot Turkey Breast. I know some of y’all are going to look at all the spices I use on this and think twice about making it, but I promise you, it is worth it all! The herbed butter on this creates the most delicious turkey meat you’ve ever eaten! Don’t even get me started on the amazing gravy you can make with the drippings! It’s absolutely perfect for smaller gatherings and it so much easier to carve up as well!

Sliced up Crock Pot Turkey Breast on platter with greens.

FREQUENTLY ASKED QUESTIONS:

What size turkey breast is best?

A 3-4 pound turkey breast. That size will ensure that it fits in your crock pot and cooks in the time I recommend.

What size crock pot will I need?

You will want a 6-8 quart oval crock pot for this. Do not try to use anything smaller or the turkey breast will not fit.

Can I use fresh herbs?

Yes. Just double the amount of fresh herbs to dried in the recipe (since dried herbs are more concentrated than their fresh counterparts.)

What can I serve with this?

Turkey goes great with so many side dishes. Some that I suggest using include: mashed potatoes, carrots, green beans, salad, green bean casserole, sweet potato casserole, cornbread dressing, etc. Serve this with whatever you like, it does not need to be a holiday meal. This is great for a weeknight meal as well.

How long does it take to cook a turkey breast in the crock pot?

On low for 6 hours. You can also cook it on high for 2-3 hours. You just want to make sure that the internal temperature reaches 165 degrees F at its thickest part. I think cooking it on low and slow is better because it really makes the meat so much more tender.

How many does this recipe serve?

This recipe will serve 4. This all depends on how thinly you cut your slices and how many slices that you are eating. This could stretch farther, but I put 4 because that is how many that it usually serves for us.

How do I store leftovers?

To store, place leftovers in an airtight container in the refrigerator where it will keep for up to 3 days. This can also be frozen, place in a freezer container or bag and it will keep for up to 3 months. To defrost, remove to the refrigerator overnight until thawed. To reheat, there are 2 different methods. My personal favorite is to cut up any leftover slices into bite-sized pieces. Add them to a small saucepan with the leftover gravy, add a splash of chicken stock and heat until simmering. Or, place slices of leftover turkey into a foil packet, add a splash of water or chicken stock, and seal the foil. Bake until just warmed through.

Pinterest image of sliced up Crock Pot Turkey Breast on plate with sides.

INGREDIENTS NEEDED: (FULL RECIPE AT THE BOTTOM OF THE POST)

  • onions
  • boneless turkey breast
  • unsalted butter
  • garlic powder
  • onion powder
  • kosher salt and pepper
  • dried parsley flakes
  • dried rosemary
  • ground sage
  • dried thyme
  • unsalted chicken stock, optional if needed to make 2 cups drippings
  • all-purpose flour
Ingredients needed: onions, boneless turkey breast, unsalted butter, garlic powder, onion powder, kosher salt, pepper, dried parsley flakes, dried rosemary, ground sage, dried thyme, unsalted chicken stock and all-purpose flour.

HOW TO MAKE A CROCK POT TURKEY BREAST:

Peel the onions and cut them into wedges. Place them into the bottom of a 6-8 quart slow cooker.

Onions placed in the bottom of a crock pot.

Pat the turkey dry with paper towels.

Paper towel patting turkey breast dry.

In a small bowl, stir together the butter, garlic powder, onion powder, salt, pepper, parsley, rosemary, sage, and thyme.

Butter, garlic powder, onion powder, salt, pepper, parsley, rosemary, sage, and thyme mixed together in bowl.

Rub this all over the turkey breast.

Butter mixture spread onto turkey breast in dish.

Place the turkey skin side up into the slow cooker.

Butter covered turkey breast added on top of onions in crock pot.

Cook for 5-6 hours on low or 2-3 hours on high. It is done when an internal temperature reaches 165°F in the thickest part of the breast. But, if it cooks for longer, it’s okay. It will become more tender as it cooks.

Finished turkey breast overhead in crock pot.

Optional, place the turkey breast onto an oven-safe dish or sheet tray and broil until golden brown. Let sit for 10 minutes before slicing to serve.

Turkey breast removed to sheet pan.

To make a gravy, pour the drippings into a 2-cup measuring cup. Skim off the fat if desired. If you do not have 2 cups of drippings, then add enough unsalted chicken stock into the measuring cup until you have 2 cups of liquid.

stock being added to drippings in measuring cup.

In a small skillet or saucepan, melt the butter. Whisk in the flour and cook for 1 minute. 

Butter and flour in saucepan for gravy.

Slowly stream in the stock/drippings while constantly whisking to avoid lumps. Season with the salt and pepper. Cook until simmering and thickened. Taste and adjust seasoning if necessary.

Turkey drippings and stock added to butter and flour mixture making gravy.

Serve immediately with the turkey.

Gravy being poured over slices of Crock Pot Turkey Breast on plate with sides.

Enjoy!

Close up of gravy covered slices of Crock Pot Turkey Breast on plate.

CRAVING MORE DELICIOUS RECIPES?

Square image close up of gravy covered sliced of Crock Pot Turkey Breast.

Crock Pot Turkey Breast

Cooked low and slow, this Crock Pot Turkey Breast is an easy and delicious holiday or dinnertime recipe that is moist, juicy, tender and full of flavor!
5 from 23 votes
Print Pin Rate
Prep Time: 10 minutes
Cook Time: 6 hours
Total Time: 6 hours 10 minutes
Servings: 6

Ingredients

  • 2 medium onions
  • 3 – 4 pound boneless turkey breast, thawed
  • 4 tablespoons unsalted butter, softened to room temperature
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • ½ teaspoon kosher salt
  • ½ teaspoon black pepper
  • ½ teaspoon dried parsley flakes
  • ½ teaspoon dried rosemary
  • ½ teaspoon ground sage
  • ½ teaspoon dried thyme

For the gravy:

Instructions

  • Peel the onions and cut them into wedges. Place them into the bottom of a 6-8 quart slow cooker.
  • Pat the turkey dry with paper towels.
  • In a small bowl, stir together the butter, garlic powder, onion powder, salt, pepper, parsley, rosemary, sage, and thyme.
  • Rub this all over the turkey breast.
  • Place the turkey skin side up into the slow cooker.
  • Cook for 5-6 hours on low or 2-3 hours on high.
  • It is done when an internal temperature reaches 165°F in the thickest part of the breast. But, if it cooks for longer, it’s okay. It will become more tender as it cooks.
  • Optional, place the turkey breast onto an oven-safe dish or sheet tray and broil until golden brown. Let sit for 10 minutes before slicing to serve.
  • To make a gravy, pour the drippings into a 2-cup measuring cup. Skim off the fat if desired.
  • If you do not have 2 cups of drippings, then add enough unsalted chicken stock into the measuring cup until you have 2 cups of liquid.
  • In a small skillet or saucepan, melt the butter. Whisk in the flour and cook for 1 minute.
  • Slowly stream in the stock/drippings while constantly whisking to avoid lumps. Season with the salt and pepper.
  • Cook until simmering and thickened. Taste and adjust seasoning if necessary.
  • Serve immediately with the turkey.

Notes

  • We used a 3-4 pound turkey breast for this recipe. Sometimes the packaging will say “turkey breast roast” (as mine did) and that is fine to use. 
  • Make sure you use a 6-8 quart crock pot.
  • Fresh herbs can be used, double the amount for fresh in the recipe.
  • This can be frozen, see above on how to do that.
  • Serve this with any of your favorite sides.
Course: Main Course
Cuisine: American

Nutrition

Calories: 705kcal | Carbohydrates: 8g | Protein: 115g | Fat: 24g | Sodium: 1385mg | Fiber: 1g | Sugar: 2g

Nutritional Disclaimer

“The Country Cook” is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and other nutritional values can vary quite a bit depending on which brands were used.

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Recipe Rating




11 Comments

  1. 5 stars
    Just needed to come back and tell you we made this for Thanksgiving and I cannot recommend it enough. This was the absolute best turkey I have ever made and I mean that. I’ve been cooking a long time but it’s just me and my husband now so we don’t need a lot. I put it under the broiler at the end as you suggested and it made it the most beautiful color. So much flavor. It’s not easy to try new recipes on holidays but I am so glad I did. Thank you! I also really appreciate all the time you put into your recipes and all the photos. It is so helpful. Your site is my go-to now!

  2. Hi! So I made a mistake…I didn’t realize until I was almost all checked out I had grabbed a 7lb turkey breast. I didn’t want to go back and grab a different one, so it’s what I have. It fits in my crockpot, but I’m curious how long you think I’ll need to cook it now. Also, I’m assuming I’ll need to at least double the butter mixture, right?

    1. I would just go by the internal temperature of the turkey (165F) to know for sure when it is done – thats the safest way. I would guess it would need a couple more hours or so on low. I haven’t ever made this recipe with a turkey breast so large. If you double the butter recipe and you still have a bit leftover, just rub it inside the turkey cavity.

  3. 5 stars
    I can’t wait to try this next week for Thanksgiving, along with our fried turkey. 🙂 Dumb question: once I broil it, do you think I could slice it and put it back in the crockpot on warm, topped with the gravy? I’m trying to figure out the timing of things. LOL

    1. You probably could – I’ll be perfectly honest though, I just haven’t tried it. I always make my veggies separately because of picky eaters. They don’t like when it’s all been cooked together. They think it’s just mushy turkey flavored carrots. And it’s not the kids – it’s the grown folks – ha! But I don’t saw why it wouldn’t work!

  4. 5 stars
    We’re not usually a fan of turkey breast, but I got one by accident on a grocery delivery, and decided to give this a try. This was really good! Nicely moist and tender, and the gravy is delicious. I made no deviations whatsoever in the recipe, and I wouldn’t recommend any. I cooked it on low, and it was great. I started late and didn’t have time for dressing and needed to save my potatoes, so I served it with couscous and pine nuts and roasted brussels sprouts, sweet potatoes and garlic cloves, and gave the turkey a thorough gravy basting. Even my daughter loved it, and given that she’s autistic and a bit on the picky side, that’s saying a lot! Thank you as always for a terrific recipe!