Recipe

Crock Pot Turkey Breast

Tender, juicy turkey breast cooked low and slow with garlic herb butter and a simple gravy from the drippings.

By Matt Campbell

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4.8

A sliced, juicy crock pot turkey breast on a platter with herbs and a small pitcher of gravy on a warm wooden table

If you want turkey that tastes like you tried way harder than you actually did, this crock pot turkey breast is the move. It comes out ridiculously tender, the drippings turn into a real-deal gravy, and your oven stays free for the sides that actually need it. I love this for smaller holiday dinners, Sunday meal prep, or any weeknight where you want cozy without chaos.

Heads up, slow cookers are amazing at juicy and not amazing at crisp skin. So I give you two paths: embrace the buttery, fall-apart vibe, or pop it under the broiler for a few minutes at the end for those browned edges we all fight over.

Raw bone-in turkey breast on a cutting board surrounded by butter, garlic, lemon, rosemary, thyme, salt, pepper, and chicken broth on a bright kitchen counter

Why It Works

Moist meat, every time: Low, steady heat plus broth helps, but the real secret is pulling it right at temperature.
Big flavor with simple pantry stuff: Garlic, herbs, lemon, and butter do the heavy lifting.
Gravy without extra drama: The slow cooker drippings become a quick, savory gravy on the stove with an easy per-cup thickener ratio.
Flexible timing: You get a generous window before serving, which is the real holiday miracle.

Pairs Well With

Storage Tips

Refrigerator: Store sliced turkey in an airtight container with a splash of broth or a spoonful of gravy. Keeps best for 3 to 4 days.

Freezer: Freeze turkey in portions (with gravy if you can) for up to 3 months. Thaw overnight in the fridge.

Reheat without drying it out: Warm slices in a covered skillet with a bit of broth or gravy over low heat, or microwave covered at 50 to 70% power in short bursts.

Sliced leftover turkey breast in a glass meal prep container with a small amount of gravy, sitting on a kitchen counter

Common Questions

Can I cook a frozen turkey breast in the crock pot?

No. For food safety, thaw it first. Thaw in the fridge (best) until fully defrosted, then cook.

How long does turkey breast take in a slow cooker?

Most 4 to 7 pound turkey breasts take about 5 to 7 hours on LOW or 3 to 4 hours on HIGH, but slow cookers vary a lot and turkey breast packages vary too (some include ribs or extra bone). Start checking the temperature early and cook to temp, not just time.

When to start checking: On LOW, start checking around the 4.5 to 5 hour mark. On HIGH, start checking around 2.5 to 3 hours.

What temperature should turkey be when it is done?

Cook until the thickest part of the breast hits 165°F on an instant-read thermometer. If it is bone-in, avoid touching the bone with the probe.

Why is my turkey breast dry?

Usually it is overcooked. Turkey breast does not forgive. The broth helps, but temperature is what saves it. Pull it at 165°F, then rest it 10 to 15 minutes before slicing. Also keep some drippings or gravy on hand for reheating leftovers.

Can I use boneless turkey breast?

Yes, and it usually cooks faster. A boneless breast (or turkey breast roast) often finishes in about 3.5 to 5 hours on LOW or 2 to 3 hours on HIGH. Same rules: cook to 165°F and start checking early.

Can I add vegetables?

Yes. Add onion and celery under the turkey like a little roasting rack. You can also add carrots or a few small potatoes, but do not overcrowd or you will slow down cooking.

What if my turkey breast is too big for my slow cooker?

A 5 to 7 pound bone-in turkey breast usually fits a 6 to 8 quart slow cooker. If the lid will not close comfortably, do not force it. Use a larger cooker, trim off any extra skin flap, or cook it in the oven instead.

How do I get crispy skin?

After slow cooking, place the turkey on a baking sheet and broil 3 to 6 minutes until the skin browns. Stay close. Broilers go from golden to heartbreak fast.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

6 to 8 quart slow cooker
Instant-read thermometer
Small saucepan (for gravy)
Fine-mesh strainer (optional, for smoother gravy)
Tongs or large spatula
Cutting board and sharp knife

I started making crock pot turkey breast when I realized my favorite part of “big dinner” cooking is the seasoning and sauce, not babysitting a bird for hours. This is the kind of recipe that lets you show up with confidence even if your day has already been chaotic. You rub on the garlic herb butter, let the slow cooker do its thing, and suddenly your kitchen smells like you have your life together. Then you make gravy from the drippings and, honestly, that is when it starts feeling unfair in the best way.