We all love a delicious roasted turkey from the oven, but if truth be told, this simple Slow Cooker Turkey Breast is the one I serve my family on Thanksgiving. Only 4 ingredients a few minutes of prep time needed for the juiciest and most delicious turkey you've ever had!
Whether you are feeding a smaller crowd, don't have an oven, or just want a simpler recipe for turkey, this Slow Cooker Turkey Breast is for you! It might sound crazy and you may think there's no way you can have a flavorful delicious turkey with just four ingredients and your slow cooker, but I'm here to prove that you totally can! I didn't believe it either, but a friend made this recipe for me and I've been making it ever since.
You can cook this on high for about 3-4 hours or on low for about 6-8 hours, whichever fits your schedule best.
It's perfect for serving up for Friendsgiving, Thanksgiving, Christmas or any just any family dinner where you want some delicious turkey.
Bonus, I'll even share with you how to make the homemade gravy (only one additional ingredient required).
Ingredients Needed:
- boneless turkey breast (these are typically frozen and come with a gravy packet, also sometimes called turkey roast)
- yellow onions
- garlic (fresh or jarred is fine)
- turkey broth (I usually find this at Aldi or Trader Joe's during Thanksgiving season; can also use chicken broth)
What kind of turkey can I make in the slow cooker?
While a whole turkey won't likely fit in your slow cooker, a turkey breast will. Use the boneless turkey breast that you find in the freezer section at the grocery store. I'm able to find it at both Aldi and Walmart so I think it's pretty readily available.
You'll want it around 3-4 pounds and it will serve 8-12 people.
It sometimes comes with a gravy packet that you can use but I'll show you how to make your own instead.
You will need to be sure to thaw your turkey before slow cooking it. Plan for a day or two in the fridge to thaw.
Tips for making turkey breast in the slow cooker:
- Use a 5 quart or larger slow cooker
- If you can't find turkey stock, feel free to sub chicken stock or broth instead
- Slice your onions and lay over the top, the flavor will seep down into the turkey along with the garlic
- You can slice the turkey or break it into chunks after cooking
- Turkey is cooked when the breast meat reaches an internal temp of 165 degrees F.
- If you like crispy skin, you can broil for a few minutes before serving
How to make gravy for turkey?
- You'll need to carefully strain the broth leftover in the slow cooker
- Add the strained broth to a pan on the stove
- Whisk cornstarch with water until smooth
- Whisk into broth and keep whisking over a medium heat until it simmers and thickens
If gravy is too thick you can add more water/broth or if it's too thin you can add more cornstarch slurry.
If you are looking for a side dish for Thanksgiving here are a few of my favorites!
- Slow Cooker Fresh Green Bean Casserole
- Slow Cooker Cheesy Corn Casserole
- Slow Cooker Mashed Potatoes
- Slow Cooker Stuffing from a Box
Also, make sure you check out my full write up on hosting a slow cooker Thanksgiving!
Four reasons to make your turkey in the slow cooker:
- No roasting pans or dirtying up a bunch of dishes
- 4 simple and healthy ingredients
- No thawing out a turkey for days
- Simple, Quick and so EASY!
Slow Cooker Turkey Breast
Equipment
- 5 quart slow cooker
Ingredients
- 3 pound boneless turkey breast previously frozen, thawed
- 2 cups turkey broth sub chicken broth if you can't find turkey
- 1 sweet onion
- 1 tablespoon jarred minced garlic
- ¼ cup cornstarch
Instructions
- Fully thaw turkey according to package directions
- Remove package and netting and lay flat in bottom of slow cooker
- Add turkey broth
- Cut onion into rings and layer over top
- Add minced garlic
- Cover and cook on low for 8 hours and don't open the lid!
- Carefully remove fully cooked turkey to platter and let rest while making gravy
- Strain all liquid from slow cooker into a saucepan
- Whisk together ¼ cup of cornstarch with ¼ cup water until smooth and then whisk into pan drippings
- Bring to a simmer while whisking for about 5 minutes or until thickened
- Slice turkey and serve with gravy
Notes
- To give turkey a crispy skin finish, line broiler pan with foil and place turkey on it skin side up. Broil in oven for about 5 minutes or until lightly browned. Watch it closely so it doesn't burn.
- Slice your onions and lay over the top, the flavor will seep down into the turkey along with the garlic
- You can slice the turkey or break it into chunks
- Turkey is cooked when the breast meat reaches an internal temp of 165 degrees F.
Hello,
I need to bring turkey and gravy for 10 adults and 19 children (5 quite small children) this Sunday. There will be LOTS of other sides. How many pounds of turkey would you recommend? I would like to do multiple boneless breasts (at the same time if possible) in my large oval crockpot. Also, dumb question -- but do you broil the skin at the start? That's what is sounds like. Anyway, I hope to try this or figure out another way to cook a lot of turkey for a crowd. Thank you in advance!
If you are doing boneless turkey, the general rule of thumb is 1/2 pound per person. Then I usually adjust for the bigger and smaller eaters. Of course, you can always freeze extra, so I usually make a little more than I think I'll need. I usually broil it after slow cooking.
Can I use anything besides onion. I am severely allergic to onions.
You could just leave it out. Maybe add some sliced oranges for different flavor option.
I kept a 3.5# boneless turkey in for the full 8 hours as the recipe stated and when temped was 177 degrees, so overcooked. I think it was a bit too long.
I made this today as there are only two of us and neither of us likes dark meat. I will never roast a turkey again. Had a simple dinner of turkey, dressing and green bean casserole. All made in my slow cookers. Stress free cooking and minimal clean-up as I used liners.
So glad you loved it! Stress free meals are the best!