This Crockpot Turkey Breast is coated in garlic herb butter, slow-cooked until tender and juicy, and served with an easy homemade onion gravy. Perfect for a smaller Thanksgiving without taking up oven space!
Serve it with my Boursin mashed potatoes and homemade green bean casserole for an easy holiday dinner.
Feeding a bigger crowd? Try my whole smoked turkey instead.
Recipe Summary: Crockpot Turkey Breast
- ✅ Recipe Name: Crockpot Turkey Breast
- 🕒 Ready In: About 4 hours 45 minutes
- 👪 Serves: 6
- 🍽 Calories: 493 per serving
- 🥣 Main Ingredients: Bone-in turkey breast, butter, onions, garlic, chicken broth, herbs
- 📖 Dietary Info: Gluten-free without optional Wondra gravy, make-ahead friendly
- ⭐ Why You'll Love It: Tender, juicy turkey with garlic herb butter and optional homemade gravy! Perfect for smaller Thanksgiving gatherings, with just 15 minutes of prep and no oven space needed.
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This Crockpot Turkey Breast is coated in garlic herb butter and slow-cooked until tender and juicy, with an easy homemade onion gravy made from the drippings. It's perfect for a smaller Thanksgiving dinner and keeps your oven free for all those holiday sides!
Serve it with my Boursin mashed potatoes, homemade green bean casserole, or butternut squash mac and cheese. Feeding a bigger crowd? Try my whole smoked turkey instead.
Why you'll love this recipe
- Juicy and flavorful. Garlic herb butter keeps the turkey tender and delicious.
- Easy prep. Just 15 minutes of hands-on work!
- Homemade gravy. Blend the onions and drippings into a rich, savory gravy.
- Frees up oven space. Perfect for Thanksgiving and holiday gatherings.
- Great for smaller crowds. Serves 6–8 without cooking a whole turkey.
Jump to:
Key Ingredients
- Bone-in turkey breast: Use a fully thawed, 5–6 lb turkey breast with the skin on.
- Butter: The base for the garlic herb butter that flavors the turkey.
- Herbs and seasonings: Sage, thyme, fresh rosemary, garlic powder, and smoked paprika add savory flavor.
- Onions and garlic: Add flavor as the turkey cooks and become the base for the homemade gravy.
- Wondra flour: Used to thicken the optional homemade gravy made from the onions and turkey drippings.
See the recipe card for the full list of ingredients and quantities.
Variations
| Boneless turkey breast | Use a boneless breast instead, adjusting the cooking time based on its size and checking for an internal temperature of 165°F. |
| Lemon herb | Add fresh lemon zest to the herb butter for a bright, citrusy flavor. |
| Fresh herbs | Swap the dried sage and thyme for fresh herbs, using about three times the amount. |
| A little heat | Add ¼–½ teaspoon cayenne pepper to the herb butter for a spicy kick. |
How to Make Crockpot Turkey Breast
- Step 1: Make the herb butter. Mix the softened butter with garlic powder, onion powder, sage, thyme, rosemary, salt, pepper, and smoked paprika.
- Step 2: Season the turkey. Pat the turkey dry and gently loosen the skin. Spread two-thirds of the herb butter underneath the skin and rub the rest over the outside.
- Step 3: Prepare the slow cooker. Grease the slow cooker, then add the sliced onions, crushed garlic, and chicken stock. Place the turkey breast on top, skin-side up.
- Step 4: Slow cook. Cover and cook on LOW for approximately 4 hours, until the thickest part of the turkey breast reaches 165°F. Start checking around 3½ hours.
- Step 5: Broil the turkey (optional). Transfer to a baking sheet, pat the skin dry, and brush with melted butter. Broil on LOW on the middle rack until lightly golden, then rest for 20–30 minutes.
- Step 6: Make the gravy (optional). Blend the cooked onions and turkey drippings until smooth. Whisk in Wondra flour, poultry seasoning, and pepper. Cook for 1–2 minutes until thickened. Slice the turkey and serve!
Expert Tips
- Check the label. If your turkey is pre-brined or enhanced with a salt solution, reduce the salt in the herb butter.
- Butter under the skin. Spread most of the herb butter directly on the meat for the best flavor.
- Use a meat thermometer. Start checking around 3½ hours and cook until the breast reaches 165°F.
- Don't expect crispy skin. Broiling adds golden color, but the skin won't crisp like oven-roasted turkey.
- Rest before carving. Let the turkey rest for 20–30 minutes to keep the slices juicy.
Crockpot Turkey Breast FAQs
Is turkey breast good in the slow cooker?
Absolutely! Slow cooking makes tender, juicy turkey breast with minimal effort. It's especially convenient for smaller Thanksgiving gatherings.
How much liquid do I need for Crockpot turkey breast?
Just ½ cup of chicken stock! The turkey releases additional juices as it cooks, creating plenty of flavorful liquid for the optional homemade gravy.
Is it better to cook a turkey breast in the Crockpot on HIGH or LOW?
I prefer LOW for tender, juicy turkey. My 5–6 lb bone-in turkey breast takes approximately 4 hours on LOW. Start checking around 3½ hours and cook until the internal temperature reaches 165°F.
Is it better to cook turkey breast in the oven or slow cooker?
It depends on your preference! The oven is better for golden, crispy skin, while the slow cooker makes tender, juicy turkey with less hands-on work. It also frees up valuable oven space for Thanksgiving sides!
What to Serve with Crockpot Turkey Breast
Round out your Thanksgiving dinner with these easy, delicious side dishes!
- Boursin Mashed Potatoes – Creamy, garlicky potatoes perfect for soaking up turkey gravy.
- Homemade Green Bean Casserole – A holiday classic with homemade mushroom sauce and crispy onions.
- Butternut Squash Mac and Cheese – Rich, cheesy comfort food with a seasonal twist.
- Crockpot Stuffing – Classic holiday stuffing made right in the slow cooker.
- Shaved Brussels Sprouts – A savory side with crispy bacon and plenty of flavor.
Storage and Reheating
- Refrigerator: Store leftover turkey in an airtight container for up to 3–4 days. Add a little cooking liquid to keep the meat moist.
- Freezer: Freeze sliced turkey with some reserved cooking juices in freezer-safe containers for up to 2 months for best quality.
- Reheating: Place turkey in a baking dish with a splash of broth or cooking juices. Cover with foil and warm at 325°F until heated through to 165°F.
- Make ahead: Cook the turkey a day in advance, refrigerate promptly, and reheat covered with some reserved cooking liquid to prevent drying out.
Delicious Ways to Use Leftover Turkey
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Crockpot Turkey Breast Recipe
This easy Crockpot Turkey Breast is coated in garlic herb butter and slow-cooked over onions until tender and juicy. Finished with a buttery golden top and homemade gravy made from the onions and drippings, it's perfect for Thanksgiving or a smaller holiday gathering without taking up valuable oven space!
Servings: 6
Calories: 493kcal
Equipment
- 7 quart or larger crockpot or slow cooker
Ingredients
- 1 5–6 lb bone-in turkey breast, fully thawed
- ½ cup chicken stock
- 2 medium onions, thickly sliced (about ½ inch)
- 4 garlic cloves, crushed and peeled
- 5 tablespoons unsalted butter, softened, plus additional butter for greasing the slow cooker
- 1½ teaspoons garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried sage
- ½ teaspoon dried thyme
- 1 teaspoon finely minced fresh rosemary
- 2½ teaspoons Diamond Crystal kosher salt, see notes
- ½ teaspoon freshly ground black pepper
- ½ teaspoon smoked paprika
- 1 tablespoon melted butter, for broiling
For the Homemade Gravy
- Reserved cooked onions and turkey drippings
- 2 tablespoons Wondra flour
- 1 teaspoon poultry seasoning
- ½ teaspoon freshly ground black pepper
Instructions
Cooking the Turkey Breast
- Make the garlic herb butter. In a small bowl, combine the 5 tablespoons softened butter, garlic powder, onion powder, dried sage, thyme, fresh rosemary, kosher salt, black pepper, and smoked paprika until well incorporated.
- Prepare the slow cooker. Lightly grease the inside of a 7-quart or larger slow cooker with butter.
- Prepare the turkey. Pat the turkey breast dry with paper towels. Using your fingers, gently loosen the skin from the breast meat, being careful not to tear it.
- Season the turkey. Spread about two-thirds of the seasoned butter directly over the breast meat underneath the skin. Rub the remaining butter evenly over the outside of the turkey breast.
- Add the aromatics. Arrange the sliced onions and crushed garlic cloves in an even layer on the bottom of the slow cooker. Pour in the chicken stock.
- Slow cook the turkey. Place the turkey breast skin-side up on top of the onions. Cover and cook on LOW for approximately 4 hours, or until a meat thermometer inserted into the thickest part of the breast, without touching bone, registers 165°F. Begin checking the temperature around 3½ hours to prevent overcooking.
- Optional: Broil for a golden finish. Carefully transfer the cooked turkey breast to a baking sheet. Gently pat excess moisture from the skin, then brush with 1 tablespoon melted butter. Set the oven broiler to LOW and place the turkey on the middle rack. Broil for a few minutes, watching closely, until the skin develops a lightly golden finish.
- Rest and serve. Allow the turkey breast to rest for 20–30 minutes after broiling before carving. Slice and serve with the warm homemade gravy.
Making the Gravy
- While the turkey rests, blend the softened onions and cooking drippings until smooth using an immersion blender directly in the slow cooker or a saucepan. Alternatively, carefully transfer to a regular blender, blending hot liquid in batches with the lid vented. Whisk in the Wondra flour, poultry seasoning, and black pepper. If using the slow cooker, turn to HIGH and cook until thickened. If using a saucepan, bring to a gentle boil and cook for 1–2 minutes, stirring frequently. Add a splash of chicken stock if needed to adjust the consistency.
Notes
- Kosher salt: This recipe uses Diamond Crystal kosher salt, which is lighter by volume than Morton kosher salt. The amount listed is intended for a natural, unbrined turkey breast. If your turkey is labeled "enhanced," "self-basting," or contains an added salt solution, reduce or omit the salt accordingly.
- Cooking time: A 5–6 lb bone-in turkey breast takes approximately 4 hours on LOW, but slow cookers vary. Begin checking the internal temperature around 3½ hours and cook until the thickest part reaches 165°F.
- Slow cooker size: Use a 7-quart or larger slow cooker that comfortably accommodates the turkey breast with the lid fully closed.
- For the best flavor: Spread most of the garlic herb butter underneath the skin so it seasons the breast meat directly as the turkey cooks.
- About the skin: This is a slow cooker turkey breast, so you won't get the same golden, crispy skin you'd get from oven roasting. Brushing with butter and briefly broiling helps improve the color, but this recipe is really about tender, juicy turkey with minimal effort.
- Homemade gravy: Blending the softened onions with the turkey drippings creates a flavorful base for the gravy. If it's too thick after adding the Wondra, thin with a little additional chicken stock. Taste before adding any additional salt.
- Make ahead and storage: Refrigerate cooked turkey in shallow, airtight containers within 2 hours. Store for 3–4 days or freeze for up to 2 months for best quality. For juicy leftovers, store sliced turkey with a little reserved cooking liquid and reheat covered to 165°F.
Nutrition
Calories: 493kcal | Carbohydrates: 12g | Protein: 57g | Fat: 26g | Saturated Fat: 12g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 3g | Trans Fat: 0.5g | Cholesterol: 181mg | Sodium: 1790mg | Potassium: 120mg | Fiber: 1g | Sugar: 2g | Vitamin A: 450IU | Vitamin C: 4mg | Calcium: 29mg | Iron: 1mg
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Sharon says
I recently updated this recipe with a few improvements, including fresh rosemary in the herb butter and an easy homemade gravy made from the onions and turkey drippings! I also adjusted the recipe for a 5–6 lb bone-in turkey breast, which takes about 4 hours on LOW in my slow cooker. The skin won't be super crispy, but the turkey is incredibly tender and juicy. Hope you love it!
Jennifer says
Hi. Can I use Turkey Thighs instead of breast?
Sharon Farnell says
I have not tested this recipe with thighs, only a breast. I think you could, but cooking time may vary.