Recipe

Crock Pot Turkey Breast

Tender, sliceable turkey breast with garlic herb butter and a quick gravy that tastes like you tried harder than you did.

By Matt Campbell

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4.8

Sliced slow cooker turkey breast fanned on a white platter with herb-flecked gravy in a small pitcher, warm kitchen lighting

Jump to Recipe

If you want turkey vibes without committing your whole day and your whole oven, crock pot turkey breast is the move. It cooks gently, stays juicy, and makes your kitchen smell like something wholesome is happening, even if you're wearing sweatpants and surviving on coffee.

This version leans into a garlic herb butter situation that melts down into the drippings, then those drippings become a quick gravy that tastes like it had a plan. It's weeknight-friendly, holiday-table approved (just know it won't get deeply browned like oven-roasted), and honestly great for meal prep because turkey makes a mean sandwich when it's not dry and sad.

Raw boneless turkey breast, butter, garlic, herbs, chicken broth, onions, and spices arranged on a light kitchen counter next to a slow cooker

Why It Works

Juicy, sliceable turkey because the slow cooker keeps the heat gentle and steady.
Big flavor with accessible ingredients, thanks to garlic herb butter and a simple seasoning blend.
Gravy without drama using the crock pot drippings, so you're not starting from scratch.
Flexible timing, with clear internal-temperature cues so you don't have to guess.

Pairs Well With

Storage Tips

Refrigerator: Cool turkey, then store slices in an airtight container for up to 4 days. I like adding a few spoonfuls of the juices or gravy so it stays moist.

Freezer: Freeze sliced turkey in a freezer bag with a little gravy or broth for up to 3 months. Press the air out so you don't get freezer burn.

Reheating: Warm slices in a skillet with a splash of broth, covered, over medium-low until hot. Microwave works too, just add a spoon of gravy and cover so it steams instead of drying out.

Sliced turkey breast stored in a glass meal prep container with a small portion of gravy on a kitchen counter

Common Questions

Do I need to brown the turkey first?

Nope, you can skip it and still get juicy turkey. Browning adds extra flavor and a nicer color, but this recipe builds plenty of flavor with the herb butter and drippings. If you want to brown, sear the turkey in a hot skillet with a little oil for 2 to 3 minutes per side before slow cooking.

What internal temperature should turkey breast be?

Cook until the thickest part hits 165°F. If you want to pull it a touch early for carryover cooking, only do that if you know it will rise to 165°F while resting. When in doubt, wait for 165°F. Use a meat thermometer, not vibes.

Can I use a bone-in turkey breast?

Yes. Bone-in may take a bit longer and can be a little more flavorful. Cook on LOW and start checking temperature around the 5-hour mark, then go by the thermometer.

Why is my turkey tough?

Two usual suspects: it cooked too long, or it was sliced before resting. Pull at 165°F, rest 10 to 15 minutes (tent it loosely with foil), then slice against the grain. Also, don't crank the slow cooker to HIGH unless you really need to, because lean turkey can tighten up faster.

Can I cook it with stuffing?

I wouldn't put stuffing under raw turkey in the slow cooker. For safety and texture, cook stuffing separately. What you can do is cook the turkey over onions and herbs, then use the drippings to flavor a quick stuffing mix on the stove.

My turkey breast roast says “contains up to X% solution.” Do I change anything?

Yep. Those are usually pre-brined (also called enhanced), so they can be salty. If the label mentions a solution, reduce the added salt to 1/2 teaspoon, then taste the gravy at the end before adding more.

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-quart slow cooker (or similar)
Meat thermometer
Small saucepan (for gravy)
Whisk
Tongs and a cutting board

I love big cooking projects, but I also love when dinner doesn't ask me to babysit it. Crock pot turkey breast became my go-to for those weeks when I want comfort food and leftovers, but I don't want to surrender my oven or my sanity. It's the kind of recipe that makes you feel like you hosted, even if all you really did was stir butter with some herbs and press a button. My favorite part is the moment you slice into it and realize, yep, it's actually juicy. That's the win.