Effortless Slow Cooker Boneless Turkey Breast - juicy, tender, and practically foolproof! If you're a beginner or just craving a hands-off turkey dinner, this recipe is your secret weapon: simply season your boneless turkey breast with pantry spices, set it in the slow cooker, and walk away.
You might also like Roasted Boneless Turkey Breast.
Why Make Turkey Breast in the Slow Cooker?
- Perfect for Thanksgiving, Christmas, or busy weeknights when you want something special without the hassle of cooking a whole turkey. Gluten-free, low-carb, and ideal for leftovers, this easy slow cooker turkey guarantees stress-free success anyone can master.
- Juicy results every time: Using your slow cooker transforms basic turkey breast into something remarkably juicy and versatile. Slow cooking gently infuses flavors while locking in moisture.
- Foolproof & easy recipe: Prep takes minutes, yet you'll get moist, flavorful turkey every time, with zero stress and no oven babysitting. It's as simple as layering ingredients, setting the timer, and walking away. Great for anyone balancing busy schedules or just seeking a foolproof protein for salads, sandwiches, or main courses.
Key Ingredients
- Boneless turkey breast: This is a lean, protein-rich cut that cooks quickly and evenly in the slow cooker, delivering tender, juicy results without needing to carve around bones.
- Butter (softened): You want butter that's soft enough to spread, not melted. It helps the seasonings stick to the turkey, keeps the meat moist as it cooks, and gives you that golden, appetizing skin once you crisp it under the broiler.
- Salt and black pepper: Salt brings out all the turkey's natural flavor, while pepper adds just a bit of gentle heat-not spicy, just balanced.
- Garlic & Onion powders: This adds a cozy, savory taste. If you like garlic bread or roasted garlic, you'll love how it makes turkey taste better.
- Paprika: Paprika is reddish-orange and gives your turkey a nice color and slightly smoky flavor. It isn't spicy-just adds warmth and looks pretty.
Plus Italian seasoning, corn starch and water (for the gravy).
How to Cook Boneless Turkey Breast in the Slow Cooker
1. Make the Rub: Prepare the seasoned butter by combining the butter, salt, garlic & onion powders, paprika, and Italian seasoning together until well mixed.
2. Prep the Turkey Breast and Slow Cook: Pat the turkey dry and rub the butter all over, focusing under any skin if present, into any crevices left by the netting, and the bottom of the turkey.
Place in the crockpot, cover, and cook on low for 4-6 hours or until the turkey reaches 165°F internally.
3. Broil: Remove the turkey and set on a parchment lined baking sheet. Place under the broiler for 3-5 minutes, checking often for burning, to crisp up the top of the turkey. Remove and set aside to rest while you make the gravy.
4. Make Gravy: Strain the cooking liquid through a wire mesh sieve before pouring into a saucepan and bring to a low simmer.
Whisk together cornstarch and water, then slowly stir into the liquid until thickened into gravy.
5. Slice and Serve: Slice the turkey and serve with gravy spooned on top.
Crockpot Turkey Breast with Gravy
Ingredients
- 3 lbs boneless turkey breast thawed and netting removed
- 3 tablespoon salted butter softened
- 1 teaspoon salt
- 2 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- 2 teaspoon Italian seasoning
- 2 tablespoon cornstarch
- 2 tablespoon water
Instructions
Make seasoned butter
- Make the seasoned butter by combining the butter, salt, garlic & onion powder, paprika, Italian seasoning together until well mixed.
Prep the turkey breast
- Pat the turkey dry and rub the butter all over, focusing under any skin if present, into any crevices left by the netting, and the bottom of the turkey.
Slow cook
- Place in the slow cooker, cover, and cook on low for 4-6 hours or until the turkey reaches 165°F internally.
Broil
- Remove the turkey and set on a parchment lined baking sheet. Place under the broiler for 3-5 minutes, checking often for burning, to crisp up the top of the turkey. Remove and set aside to rest while you make the gravy.
Make Gravy
- Strain the cooking liquid through a wire mesh sieve before pouring into a saucepan and bring to a low simmer.
- Whisk together cornstarch and water, then slowly stir into the liquid until thickened into gravy.
Slice and serve
- Slice the turkey and serve with gravy spooned on top.
Slow Cooker Turkey Breast Cook Times
| Turkey Weight | Cook Time (LOW) |
|---|---|
| 2 lbs | 3 hours |
| 3 lbs | 4 hours |
| 4–5 lbs | 5–6 hours |
| 6–7 lbs | 6–7 hours |
| 8–10 lbs | 7–9 hours |
*I used a 3 pound butterball turkey breast and it took 4 ½ hours to finish cooking. Always confirm doneness with a thermometer: 165°F at the thickest part.
Tips for Guaranteed Success
- Thaw Completely: Use only fully thawed turkey breasts for food safety and best texture. Make sure the turkey is thawed before cooking. The directions for the frozen turkey breast may say that there is no need to thaw the turkey, but that is only if you are roasting it in the oven. If using the crockpot, you want to make sure the turkey is thawed and then only then slow-cooked.
- Scale up the butter: For a 3 pound turkey, use 3 Tablespoons of butter, for a 4 pound of turkey feel free to use 4 Tablespoons of butter, if desired.
- Don't Overcrowd: Cook a single breast or two smaller ones side-by-side for even results.
- Skip the gravy pack: You will not use the gravy pack that comes with most turkey breasts. You can either toss it or use it in another recipe.
- Do not add any liquid to the slow cooker: There is no need to add any additional liquid at the start of cooking. The turkey will release juices and that, along with the butter, will make up the liquid for your gravy.
- Dry skin is a must: Make sure the turkey is patted completely dry or the butter will not be able to stick onto it.
- Net is optional: You can keep the netting on the turkey, but I prefer to remove it and make sure that the butter is rubbed into those areas for maximum flavor. You may notice that there are separated pieces of turkey inside of your bag. Coat these pieces with butter and tuck underneath the main piece of turkey before cooking.
- Try a Skin-On Breast: Fat under the skin self-bastes while cooking, boosting moisture and flavor.
- Rest Before Slicing: Juices redistribute, keeping meat moist.
Can You Cook Frozen Turkey Breast in a Slow Cooker?
Never cook a frozen turkey breast in the slow cooker-it won't heat quickly or evenly, risking unsafe temperature zones. Always thaw turkey in the fridge before slow cooking. If pressed for time, use the microwave or cold water submersion methods, then proceed with seasoning and slow cooking as usual.
Do I Need to Add Liquid to the Crockpot?
No extra liquid is needed for slow cooker turkey breast-juices released from the turkey (aided by the butter) will be plenty for both moisture and delicious gravy. Skip water, stock, or broth at the start unless you specifically want more liquid or are using a bone-in turkey breast with no skin.
How Can I Get Crispy Skin on Slow Cooker Turkey?
For crisp skin, finish the turkey breast under a broiler for 3-5 minutes after slow cooking. Watch closely to avoid burning. Skipping this step is fine if using skinless, but I highly recommend broiling for a golden holiday-worthy turkey breast.
Why Did My Turkey Breast Fall Apart?
Turkey usually falls apart if it's cooked much longer than necessary. The result is still juicy-just more shredded than sliceable. Serve this turkey as pulled turkey sandwiches, on salads, or in soups. Next time, check doneness at the minimum time and use a thermometer, removing it at 165°F exactly.
Substitutions & Variations
- Boneless turkey breast: Bone-in turkey breast can be used, though the cooking time may increase slightly. The best way to tell if the turkey is cooked through is by using a meat thermometer. Make sure it reads 165 F before removing it from the crockpot.
- Double the Rub: For extra-large breasts or two in the crock, double your seasoning paste.
- Salted butter: Unsalted butter works too; just add an extra pinch of salt when seasoning.
- Rubbed sage: Fresh sage leaves, finely minced, can be used for stronger herbal flavor.
- Dried thyme: Fresh thyme sprigs add a brighter, more aromatic taste.
FAQ
- How do I fix bland turkey?
Add more salt or use chicken broth as cooking liquid. Ensure the rub is thoroughly applied. - What's the best way to flavor turkey? Use a generous butter rub, season thoroughly, and try adding herbs or a splash of citrus or white wine below the meat.
- Can I cook from frozen?
No, always thaw first to ensure safe, even cooking. - How can I make skin crispy?
Broil after slow cooking for a golden, crisp finish-it's the easiest fix. - How to fix dry turkey breast?
Likely overcooked. Check temp early, and don't exceed target doneness. Baste with juices or serve with gravy to remedy. - Can this recipe be doubled? Yes. Make sure to keep turkey pieces in a single layer and double the butter and seasoning.
Serving Suggestions
- Main Dish: Carve thick slices for Thanksgiving of Christmas holiday plates, or thin for sandwiches. Perfect with Sweet Potato Casserole with Marshmallows and Grand Marnier Cranberry Sauce.
- With Gravy: Use the flavorful slow cooker juices for homemade gravy-just thicken with a quick flour or cornstarch roux.
- Meal Prep: Cool and store sliced turkey for salads, wraps, or reheating later. I love it in Brussels Sprout Cranberry Salad or even Avocado Tomato Salad.
Variations & Ingredient Swaps
- Boneless or Bone-In: Both work; adjust time as needed.
- Change Up the Spices: Try Cajun seasoning, rosemary-thyme blend, or smoked paprika for different profiles.
- Flavorful Liquids: Add a splash of white wine or broth below the veggies for added depth.
- Add Citrus: Tuck orange or lemon slices under the turkey for a fresh twist.
Essential Equipment
- Crockpot or slow cooker
- Whisk
- Parchment paper
- Baking sheet
- Saucepan
Storage and Leftovers
- Refrigerate: Store sliced turkey and gravy in separate airtight containers in the refrigerator for up to 4 days.
- To reheat, warm the turkey gently in the oven at 300°F, covered with foil to prevent drying out. Gravy can be reheated on the stovetop, whisking occasionally to bring it back to a smooth consistency.
- Freeze: Both can be frozen for up to 2 months, thaw overnight in the refrigerator before reheating.
Jenny says
I followed the recipe except I used salted butter in addition to the salt called for in the recipe. Fortunately, my roasted bird was wonderful.This recipe is too easy to give up on. I plan on retrying it with the following adjustments: More salt, low setting.