Slow Cooker Turkey Breast
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
- 1/4 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 1/4 cup of cornstarch with 1/4 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.
Gravy care out awesome! Turkey tender and flavorful! Thank you for making my first turkey successful!!
Hooray!
I have a boneless 1.5 skinless turkey breast. How long should I cook it and can I add carrots, celery, and potatoes?
I would start checking the internal temp of the turkey at about 6 hours on low and ensure it has reached 165 degrees F. And yes, those additional will be fine although you may want to add them about half way since it has so much liquid you don’t want them to overcook.
Made this last night for Thanksgiving and it was a very,very good. I have never made a comment online but this was super! Tender and flavorful. And best gravy too. Family gave compliments even this morning. Didn’t change a thing. And I could watch football uninterrupted. Thank you doesn’t seem enough. Karen
Awesome!! So glad you loved the food and got to enjoy your day!
This Recipe looks Wonderful!
I retired a few months ago and have decided to pull my Slow Cooker out of the cupboard So far I have done stews, beef roasts, pasta & sauce and I’m going to pick up a 3lb turkey breast tomorrow and give this a try.
I’ve never really done much cooking … And I’m sick of fast food 🙂
You will love this!! And it’s awesome for leftover turkey sandwiches too!!
Hi! Your recipe looks delicious and I’d love to try it! The only problem is in my city in Spain thinley sliced turkey fillets are what’s most readily available. Could I use those in the crockpot instead and just change the cooking time? I would put about 14 slices in the crockpot.
I think that should work! I’m not sure how much less time it will take but they should still turn out very flavorful!
Hi… Thank you for the recipe…In stead of cooking it on low for 8 hours could it be cooked on high for 4-4.5 hours….THIS IS MY FIRST TURKEY…WISH ME WELL ON IT?
Hi Cheryl! I have not tested it on high for 4-4.5 hours so I don’t want to tell you it would be fine and then have it not turn out. My recommendation is the 8 hours on low. Hope you enjoy it!
If I make this recipe with an 8 lb turkey breast would I then basically double all the other ingredients too?
Yes, you would just double the ingredients since you are doubling the size of the meat. Hope you enjoy it!
With the 8 lb breast, would you still cook for 8 hrs on low or longer?
If it’s bone-in I would start it out on high for 1-2 hours at first. The most important thing is to make sure the turkey breast reaches and internal temp of 165 degrees F.
Hi Jennifer, if I cook 2 of the 3 lb turkeys in the same crock pot, will they both cook in 8 hours?
Elena
Hi Elena! Yes, they should. Just make sure you use a the right size of slow cooker, meaning it should be about 2/3 full to cook properly (probably a 5-6 quart). Of course, always check with a meat thermometer for proper temperature, but you should be good!
Hi Jennifer, my name is Bernadette and I am also a food Blogger my daughter helps me run my page. You have inspired me to bring out my slow cooker and I have been having fun. Especially on a Saturday when the family comes to visit. I now put on my slow cooker early in the morning and by the time 1 o’clock comes we have a tasty main dish ready and I have just had to quickly make the vegetables and salads to go with. It gives me more time to spend with visitors and family. Thank you. Enjoy reading your comments and recepies. I know I have tried one pulled skirt steak . It was devine and went down a real treat.
Slow cooker turkey breast is my plan for this Thanksgiving, so I was really excited when I received your e-mail. I just have one question. Your recipe says to “… lay flat in bottom of slow cooker.” Is this breast side up or down? I am thinking breast side down for more juiciness. Many thanks in advance. Love your blog!
Hi LaWanda! This was a breast only piece so it’s all wrapped up in netting. So what I did was take all the netting off and then I place it skin side up in the slow cooker so that the skin would brown up just a bit and not get soggy. You can also place it under the broiler for a few minutes as well when done cooking to crisp it up… I will add that note!