Juicy Slow-Cooker Turkey Breast Recipe for Thanksgiving Dinner

Juicy, tender, and full of flavor, this Slow Cooker Turkey Breast is ideal for a small holiday meal or any time you want the comfort of turkey without roasting an entire bird. The breast is rubbed with seasoned herb butter and slow-cooked until perfectly tender. If you want gravy, use the flavorful drippings from the slow cooker to make a quick homemade gravy on the stove.

Although this recipe is intended as a one-pot slow-cooker dish, I like finishing the cooked turkey under the broiler for a couple of minutes to achieve a bit of golden color and crisp skin. Making gravy requires an extra pan, but it’s worth it — the liquid in the slow cooker becomes a rich base for a homemade gravy. If you plan to shred the meat for other recipes, you can skip the broil and keep this truly one-pot.

Why You’ll Love This Slow Cooker Turkey Recipe

• Perfect for small gatherings or weeknight dinners when you want turkey without roasting a whole bird.
• Cook the turkey without heating the oven — great for warm weather or when your oven is full.
• Hands-off cooking: once the butter and seasonings are applied, the slow cooker does the work.
• The drippings are incredibly flavorful and make a rich, homemade gravy.

Ingredients You’ll Need To Make A Crockpot Turkey Breast

• Turkey breast — bone-in, skin-on is preferred so you can rub seasoning under the skin for extra flavor; boneless is fine if you prefer.
• Butter — unsalted is recommended so you can control the salt level.
• Seasonings — garlic powder, onion powder, paprika, dried thyme or rosemary (or both), salt, and pepper.
• Aromatics — onion, celery, and carrots placed in the bottom of the slow cooker keep the turkey elevated and flavor the drippings.
• Fresh herbs for garnish (optional).
• Cooking spray — to prevent sticking.

Ingredients You’ll Need To Make Homemade Gravy

• Drippings — 1 to 2 cups strained from the slow cooker; if you don’t have enough, supplement with chicken, turkey, or vegetable broth.
• Butter — unsalted recommended.
• Flour — to make a roux as the base for the gravy.
• Seasonings — onion powder, garlic powder, salt, and pepper to taste.

How To Make Slow Cooker Turkey Breast

• In a small bowl, combine softened butter with garlic powder, onion powder, paprika, dried rosemary or thyme, salt, and pepper. Stir until well mixed.
• Loosen the skin over the turkey breast and spread about half the butter mixture under the skin; spread the remaining butter over the exterior of the breast. If desired, add extra seasoning on top.
• Spray the slow cooker insert with cooking spray. Arrange the onion, carrots, and celery in the bottom to create a rack for the turkey and to flavor the drippings.
• Place the turkey breast on top of the aromatics. Cover and cook on low for about 6 hours, or until the thickest part of the breast reaches 165°F (74°C).
• For crispier skin, transfer the cooked turkey to a baking sheet and broil 3–5 minutes until browned and crisp, watching closely to avoid burning. Let the turkey rest 5–10 minutes before slicing.

How To Make Homemade Gravy

• Strain the liquid from the slow cooker into a bowl, discarding the cooked onions, carrots, and celery.
• Melt butter in a medium saucepan over medium heat. Whisk in flour and cook, stirring, for about 2 minutes to form a thick roux that coats a spoon.
• Slowly whisk in 1 cup of the strained drippings, then add more until you reach the desired consistency. The mixture should become smooth and thicken as it cooks.
• Season the gravy with garlic powder, onion powder, salt, and pepper. Simmer while whisking until thickened, about 3–5 minutes. Transfer to a serving vessel and serve alongside the sliced turkey.

Recipe Variations

• Add a pinch of cayenne or crushed red pepper to the butter mixture for heat.
• Use prepared herb butter instead of making your own blend.
• Increase cook time for larger turkey breasts — weight affects cooking duration.
• Bone-in breasts tend to stay juicier; boneless breasts will cook faster, so monitor internal temperature closely.

Tips and Notes

• Double the butter and seasonings if you prefer a more generous herb coating. Massaging butter under the skin traps flavor during slow cooking.
• Season the exterior with salt and pepper before adding the butter for extra seasoning.
• If the turkey touches the slow cooker lid, rotate it so the least-seasoned side faces up to prevent seasoning contact with the lid.
• Do not cook the turkey from frozen; thaw fully before cooking.
• Avoid lifting the lid during cooking to prevent heat and steam loss that can extend cooking time.
• Use a meat thermometer to verify the thickest part reaches 165°F (75°C).
• If drippings are insufficient for gravy, add ready-made broth to reach 1–2 cups.

Serving Suggestions

Serve this slow cooker turkey breast with classic sides such as mashed potatoes, green beans, cranberry sauce, roasted potatoes, or stuffing. The gravy makes a great finishing touch for plated servings or family-style dining.

Recipe

More Recipes You May Like

• Slow Cooker Whole Chicken
• Slow Cooker Honey Chipotle Chicken
• Slow Cooker BBQ Chicken
• Slow Cooker Chicken and Potatoes with Green Beans
• Slow Cooker Cilantro Lime Salsa Shredded Chicken
• Crock Pot Pineapple Chicken

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