Let’s talk about a dinner that feels like a warm hug, but without spending the whole day in the kitchen. This Crock Pot Turkey Breast is that magical recipe. It’s perfect for a small holiday gathering, a special Sunday supper, or just because you deserve a truly delicious, fuss-free meal.
The slow cooker does nearly all the work, transforming a simple turkey breast into something incredibly juicy and packed with flavor.
And the gravy, oh, the gravy. It’s a silky, savory masterpiece made right from the drippings, and it’s every bit as important as the turkey itself. Trust me, once you see how easy this is, you’ll wonder why you ever stressed over a whole bird.
Why This Recipe Works for Any Night
You don’t need a calendar full of holidays to enjoy a beautiful roast turkey. This recipe is designed for real life, for smaller families, or for those times you just want fantastic leftovers. The method is wonderfully straightforward, leaning on your slow cooker’s gentle heat to guarantee tenderness.
By focusing on a single breast, you get all the comforting flavor of a classic roast in a fraction of the time and with minimal cleanup. It’s a practical kind of luxury, the kind that lets you enjoy your own gathering instead of being stuck at the stove.
Ingredients Needed for the Recipe
Gathering your ingredients is the first simple step. Here’s what you’ll need to create this comforting meal, and a little note on why each one matters.
- Onions: Cut into wedges, they form a fragrant bed for the turkey to rest on, infusing the meat and drippings with a subtle sweetness.
- Boneless Turkey Breast: A 3 to 4-pound size is ideal. It fits perfectly in a standard slow cooker and cooks evenly, staying wonderfully moist.
- Unsalted Butter: Softened butter acts as the carrier for all our herbs, creating a rich, flavorful paste that bastes the turkey from the outside in.
- Garlic Powder & Onion Powder: These pantry staples provide a deep, rounded savory base that permeates every bite.
- Kosher Salt & Black Pepper: The essential seasonings that make all the other flavors pop and shine.
- Dried Parsley, Rosemary, Sage, and Thyme: This is the classic herb quartet. Together, they create that nostalgic, aromatic flavor we all love, with the rosemary and sage being the real stars of the show.
- For the Gravy: You’ll need a bit more butter, all-purpose flour, and some unsalted chicken stock (just in case your drippings need a top-up). The drippings themselves are liquid gold.
Picking the Right Slow Cooker
Size matters here, but don’t worry, it’s simple. You’ll want an oval 6 to 8-quart slow cooker for this recipe. The oval shape accommodates the long, lean shape of a turkey breast much better than a round one.
Trying to cram it into a smaller pot is a battle you won’t win, and the steam needs room to circulate for even cooking. If you’ve got the right size, you’re already set for success.
How to make Crock Pot Turkey Breast?
The process is beautifully simple. Just follow these steps, and let the slow cooker weave its magic while you go about your day.
Step 1 – Prep the Base
Peel your onions and slice them into thick wedges. Scatter them evenly across the bottom of your slow cooker insert. This isn’t just for flavor; it lifts the turkey slightly off the hot surface.
Next, take your turkey breast and pat it completely dry with paper towels. This is a crucial step for helping the herbed butter stick and for promoting better browning.
Step 2 – Create the Herb Butter
In a small bowl, stir together the softened butter, garlic powder, onion powder, salt, pepper, and all those lovely dried herbs. Mix it until it becomes a cohesive, fragrant paste.
Now, using your hands, rub this butter mixture all over the entire surface of the turkey breast. Don’t be shy—get it into every nook and cranny for maximum flavor.
Step 3 – Cook Low and Slow
Place the butter-slathered turkey breast directly on top of the onion wedges, skin side up. Pop the lid on, and set your cooker to low for 5 to 6 hours. You can cook it on high for 2 to 3 hours if you’re in a pinch.
The turkey is done when an instant-read thermometer inserted into the thickest part registers 165°F. It will be tender and juicy. If it goes a bit longer, it’s fine, it will just become more fall-apart tender.
Step 4 – Optional Broil & Rest
For a beautiful golden-brown finish, carefully transfer the cooked turkey to an oven-safe dish. Place it under a preheated broiler for just a few minutes—watch it closely! Let it rest for a full 10 minutes before slicing; this keeps all the juices inside the meat.
While the turkey rests, it’s the perfect time to make your gravy. Carefully pour the drippings from the slow cooker (leave the onions behind) into a 2-cup measuring cup.
Step 5 – Make the Gravy
If you don’t have a full 2 cups of drippings, simply add enough unsalted chicken stock to reach the 2-cup line. In a saucepan, melt the additional butter, then whisk in the flour and cook for 1 minute.
Slowly stream in the drippings-and-stock mixture while whisking constantly. Bring it to a simmer and cook until thickened. Season with a pinch of salt and pepper, and taste. That’s it—you’ve made homemade gravy!
Serving Your Masterpiece
Slice the rested turkey breast against the grain into beautiful, even slices. Arrange them on a platter, and serve that glorious gravy on the side in a warm pitcher or bowl.
This turkey pairs wonderfully with so many things. Think creamy mashed potatoes, roasted carrots, a simple green bean almondine, or a crisp salad. It turns any Tuesday into a celebration.
Tips
- Thaw Completely: Make sure your turkey breast is fully thawed before cooking. A frozen center will throw off all your timing.
- Fresh Herb Swap: If you have fresh herbs, you can use them! Just double the amounts listed for the dried herbs, since dried are more concentrated.
- Don’t Skip the Rest: Letting the turkey rest after cooking is non-negotiable. It’s the secret to slices that hold together and stay moist.
- Gravy Lumps Happen: If your gravy gets a few lumps, just pour it through a fine-mesh sieve. It will be perfectly smooth.
- Bone-In Option: You can use a bone-in breast if that’s what you find. Just ensure it fits in your cooker and be prepared for a slightly longer cook time.
Storing and Reheating Leftovers
Store any leftover turkey in an airtight container in the refrigerator for up to 3 days. For longer storage, you can freeze it for up to 3 months. Thaw it overnight in the fridge before using.
My favorite way to reheat is to chop the leftover turkey into bite-sized pieces, gently warm it in a saucepan with the leftover gravy and a splash of chicken stock. It’s like a whole new, delicious meal. You can also reheat slices in a foil packet with a bit of broth in the oven.
Crock Pot Turkey Breast Recipe
Description
Cooked low and slow, this Crock Pot Turkey Breast is an easy and delicious holiday or dinnertime recipe that is juicy, tender and full of flavor!
Ingredients
For the Turkey
For the Gravy
Instructions
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Peel 2 medium onions and cut them into wedges. Place them into the bottom of a 6-8 quart slow cooker.
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Pat the 3-4 pound boneless turkey breast dry with paper towels.
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In a small bowl, stir together 4 Tablespoons softened butter, garlic powder, onion powder, kosher salt, black pepper, parsley, rosemary, sage, and thyme.
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Rub the herb butter mixture all over the turkey breast.
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Place the turkey skin side up onto the onions in the slow cooker. Cover and cook on LOW for 5–6 hours (or HIGH for 2–3 hours), until internal temperature reaches 165°F.
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Optional: Transfer turkey to a baking sheet and broil for 3–5 minutes to brown the skin (watch closely!). Let rest for 10 minutes before slicing.
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To make gravy: Pour drippings (excluding onions) into a 2-cup measuring cup. Skim fat if desired. Add chicken stock as needed to reach 2 cups total liquid.
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In a saucepan, melt 4 Tbsp butter. Whisk in 4 Tbsp flour and cook 1 minute.
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Slowly whisk in the 2 cups of drippings/stock. Season with ¼ tsp salt and ¼ tsp pepper. Simmer until thickened.
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Serve gravy immediately over sliced turkey.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 290kcal
- % Daily Value *
- Total Fat 14gg22%
- Saturated Fat 8gg40%
- Trans Fat 0gg
- Cholesterol 125mgmg42%
- Sodium 520mgmg22%
- Potassium 520mgmg15%
- Total Carbohydrate 3gg1%
- Dietary Fiber 0gg0%
- Sugars 1gg
- Protein 37gg74%
- Calcium 20 mg
- Iron 1 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
- We used a 3-4 pound turkey breast (sometimes labeled “turkey breast roast”)
- Use a 6–8 quart oval crock pot for best results.
- Fresh herbs can be substituted—double the amount if using fresh instead of dried.
- Leftovers freeze well for up to 3 months.
- Serve with classic sides like mashed potatoes, green beans, or cornbread dressing.
