An easy, moist and flavorful way to make bone in turkey breast in the crock pot, this Crockpot (Slow Cooker) Bone-In Turkey Breast is great for holiday gatherings, meal prep, or just for using up that free turkey breast from the holiday! Cooking turkey breast has never been easier for the holiday season!JUMP TO RECIPE
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Easy and Juicy Crockpot (Slow Cooker) Bone In Turkey Breast!
For the holidays, or any time you're craving juicy turkey breast, this Crockpot (Slow Cooker) Bone-In Turkey Breast doesn't disappoint. This tender turkey breast is cooked start to finish in the slow cooker, and slathered in an herb filled compound butter, on a bed of aromatics. It's much easier and suited to small gatherings than preparing a whole turkey, too!
The herb butter adds great flavor to the breast meat, and using a skin-on turkey breast ensures it stays moist- and you can crisp the skin under your oven's broiler after cooking!
Cover and let the slow cooker work it's magic, and come back to one of the moistest turkey breasts you've ever had! Best of all- it frees up oven space for all the other Thanksgiving dinner delights!
What you need to make a Bone-In Turkey Breast in the Crock Pot
- A large, preferably 7 quart crockpot or slow cooker. This is a BIG piece of turkey- so you want to be sure you use a larger slow cooker to accommodate it.
- One 7 pound, bone-in turkey breast (2 halves joined at breast bone). If it's a bit smaller, this is fine.
- Chicken stock, to keep things moist.
- 2 medium onions thickly sliced. The thick sliced onions work not only as aromatics, but also as a way of holding the turkey breast up in the crockpot.
- Some whole smashed garlic cloves, to help permeate the bird with garlicky goodness.
- Butter for making tasty compound butter, plus more for greasing the crockpot so the turkey breast does not stick.
- Spices for the compound butter: garlic powder, dried sage, dried thyme, smoked paprika, onion powder, and of course, coarse kosher salt and fresh ground black pepper. Feel free to use fresh herbs instead!
How to Make the Moistest Crockpot Turkey Breast
This super juicy turkey breast is an easy way to make additional turkey for a large gathering without the fuss. It's also great for a simpler way to make a smaller portion for a smaller gathering, family dinner, or small family main dish. Here's how to make it:
- Grease the slow cooker on all sides with butter.
- Make compound spiced butter by mixing the softened butter with the spices, salt and pepper.
- Pat turkey breast dry well, with paper towels.
- Coat the top of the turkey breast in the compound butter, using a spoon or brush.
- Add the onion slices and garlic to the bottom of the slow cooker in an even layer, and pour chicken stock over.
- Place turkey breast, butter side up, to the crockpot on top of the onions.
- Cover and cook on low for 6-7 hours, or until a meat thermometer inserted into the thickest part of the breast's internal temperature reads 165 degrees. Cooking time can vary a bit depending on the size and thawing status of your bird, so be sure to check it with a meat thermometer.
- Optional: Broil in the oven for 5-10 minutes for crispy skin.
Pro tip: Allow turkey breast to rest for 30 minutes to 1 hour before slicing and serving.
For the full turkey recipe, see recipe card below.
Crisping the Skin
All about that crispy skin? You can crisp it in the oven after cooking! Place your turkey breast on a broiler safe pan lined with foil, and broil it under your oven's broiler for 5-10 minutes to crisp up some of the skin!
Resting and serving
Allow your cooked turkey breast to rest for at least 30 minutes prior to slicing and serving, so the juices have time to redistribute, keeping your turkey extra moist.
What to do with the leftover Crockpot Turkey Breast
Leftover Turkey Recipes
- Italian Tortellini Soup
- Chicken a la King - except, with turkey
- Shredded Buffalo Turkey Sliders
- White Chicken/Turkey Chili
- Cranberry Pecan Turkey Salad
Side dishes to go along with the Crockpot Turkey Breast
- Make Ahead Green Bean Casserole
- Bacon Brussels Sprout Skillet
- Crockpot Sage and Onion Stuffing
- Browned Butter Mashed Potatoes
This turkey can be stored in an airtight container in the refrigerator for up to 5 days. You can also freeze the turkey breast in freezer bags for up to 2 months without losing any quality!
Tips for perfect slow cooked turkey breast
- Use a large, preferably 7 quart crockpot or slow cooker.
- Keep in mind this bird feeds a smaller crowd, about 4-6 people.
- If using a frozen turkey breast, make sure it is completely thawed in the refrigerator prior to slow cooking it. For s 7 lb bone-in turkey breast, this will take 1.5 to 2 days.
- Be sure to thoroughly dry the turkey with paper towels prior to covering in the compound butter.
- Cook time can vary, so be sure to use a thermometer to temp the turkey before removing from the slow cooker.
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Crockpot (Slow Cooker) Bone In Turkey Breast
- 7 quart or larger crockpot or slow cooker
- 1 7 lb bone-in turkey breast (2 halves joined at breast bone)
- ½ cup chicken stock
- 2 medium onions, thickly sliced (about ½")
- 4 garlic cloves, crushed and peeled
- 6 tablespoon softened butter (plus more for greasing crockpot)
- 2 teaspoon garlic powder
- 1 teaspoon dried sage
- ¼ teaspoon dried thyme
- 1 teaspoon coarse kosher salt
- ½ teaspoon fresh ground black pepper
- ½ teaspoon smoked paprika
- 1 teaspoon onion powder
- Grease the slow cooker on all sides with butter. 2. Make compound spiced butter by mixing the softened butter with the spices, salt and pepper. 3. Pat turkey breast dry well with paper towels. 4. Coat the top of the turkey breast in the compound butter, using a spoon or brush. 5. Add the onion slices and garlic to the crockpot in an even layer, and pour chicken stock over. 6. Add the turkey breast, butter side up, to the crockpot on top of the onions. 7. Cover and cook on low for 6-7 hours, or until a thermometer inserted into the thickest part of the breast reads 165 degrees. 8. Optional: Broil in the oven for 5-10 minutes for crispy skin. Allow turkey breast to rest for 30 minutes to 1 hour before slicing and serving.
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