Slow Cooker Turkey Breast
Updated Nov 09, 2026
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This slow cooker turkey breast is rubbed with garlic herb butter, cooked in the crock pot until tender and juicy, then briefly broiled for golden, crispy skin. It’s an easy option for a smaller Thanksgiving dinner that keeps the oven free for your favorite sides!
Cooking Turkey Breast in a Crock Pot
While I love a whole roasted Thanksgiving turkey, sometimes a turkey breast is all we need. Especially when everyone at the table goes straight for the white meat anyway! It’s a great option for a smaller Friendsgiving dinner or when you need extra breast meat for a bigger crowd without roasting a second bird.
Also! Don’t toss those buttery cooking juices afterward! I use them to make this turkey gravy to spoon over the sliced turkey and mashed potatoes, and it tastes amazing.
For a quicker option, I also have an air fryer turkey breast and an Instant Pot turkey breast.
Reasons To Make This Slow Cooker Turkey Breast
- Just 15 minutes of prep. Season the turkey, pop it in the crock pot, and let it cook.
- Garlic herb butter. Butter, fresh garlic, herbs, and lemon zest give the turkey plenty of flavor.
- Crispy skin. A quick broil gives the turkey crispy, golden skin you won’t get from the slow cooker alone.
Ingredients You’ll Need
- Turkey breast – Use a 6-pound bone-in, skin-on whole turkey breast. Please make sure it fits in your crockpot with the lid fully closed.
- Butter – Soften it to room temperature so it’s easy to mix and spread under the skin. I prefer unsalted butter.
- Garlic – Fresh minced garlic adds the best flavor, but jarred minced garlic or garlic powder is okay to use.
- Thyme, rosemary, and sage – Fresh herbs flavor the butter. To substitute dried herbs, use about one-third of the fresh amounts.
- Lemon zest – Adds fresh and bright lemon flavor.
- Paprika – Use sweet paprika for mild flavor and color, or smoked paprika for a smoky touch.
- Chicken broth – Vegetable broth or turkey broth are great substitutes to add moisture and flavor to the turkey breast.
How To Cook Turkey Breast In A Crock Pot
- Season the turkey. Pat the fully thawed turkey breast dry. Mix the softened butter with the garlic, herbs, lemon zest, paprika, salt, and pepper. Gently loosen the skin and spread half the butter mixture underneath, then rub the rest over the outside. Sprinkle with the remaining salt and pepper.
- Cook. Pour the broth into the slow cooker and add the turkey breast, skin-side up. Cover and cook on Low for 4 to 6 hours, checking the temperature starting around 4 hours. The thickest part of the breast should reach 160˚F to 165˚F, with the thermometer away from the bone.
- Crisp the skin. Carefully transfer the turkey to an oven-safe pan and let it rest for 15 minutes while the broiler preheats. Broil the turkey for 4 to 5 minutes, watching closely, until the skin is golden and crisp.
- Rest and slice. Let the turkey rest for another 15 minutes before carving and serving. Save the cooking juices for gravy!
How Long To Cook A Turkey Breast In A Slow Cooker
A 4- to 6-pound bone-in turkey breast takes approximately 4 to 6 hours on LOW. Start checking around 4 hours with an instant-read meat thermometer. It should register 165˚F in the thickest part of the breast, without touching the bone. The exact time will vary with your turkey’s size and your slow cooker.
Recipe Tips
- Check the size. Your turkey breast should fit inside the crock pot with the lid fully closed. Check before you’re ready to cook it.
- Thaw it completely. Make sure the center is fully thawed before cooking. A larger turkey breast can take more than a day to thaw in the refrigerator, so plan ahead.
- Using boneless turkey breast. For a 3-pound boneless breast, start checking the temperature around 3 hours in, and cook until the center reaches 165°F. If it’s skinless, rub the herb butter directly over the meat and skip the broiling step.
- Add vegetables. Thick chunks of carrots, celery, and onions underneath the turkey add flavor to the cooking juices.
- Brine for extra juiciness. For an extra step, follow my guide on how to brine a turkey before making this recipe. However, skip the brining if your turkey breast is already brined or injected with a salt solution.
- Watch the broiler. Brush the skin lightly with oil before broiling, and watch closely to prevent burning. Broiler intensity varies considerably between ovens.
- Let it rest. Allow the turkey to rest for 15 minutes before carving. This step helps the juices redistribute throughout the meat.
What To Serve with Turkey Breast
- Stuffing: Pair it with my traditional stuffing recipe, apple stuffing, or my sweet potato and cranberry stuffing.
- Green beans: Try a classic green bean casserole or these creamy green beans.
- Potatoes: Spoon the turkey gravy over crockpot mashed potatoes, Vesuvio potatoes, or air fryer baked potatoes.
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Slow Cooker Turkey Breast
This slow cooker turkey breast is seasoned with garlic herb butter and cooked until tender, then broiled for golden, crispy skin. With just 15 minutes of prep, it’s an easy choice for Thanksgiving or a smaller holiday dinner.
Ingredients
- 6 pound bone-in, skin-on whole turkey breast, fully thawed
- 8 tablespoons unsalted butter, softened
- 1 tablespoon finely minced garlic
- 1 tablespoon chopped fresh thyme leaves
- 1½ teaspoons chopped fresh rosemary
- 2 teaspoons chopped fresh sage
- 1 tablespoon lemon zest
- 1½ teaspoons salt, divided
- 1½ teaspoons fresh ground black pepper, divided
- 1 teaspoon sweet paprika
- ½ cup chicken broth
Instructions
- Prep the turkey. Pat the fully thawed turkey breast dry with paper towels. Remove any giblets or gravy packets from the cavity.
- Mix the herb butter. In a bowl, mix the softened butter, garlic, thyme, rosemary, sage, lemon zest, 1 teaspoon salt, 1 teaspoon ground black pepper, and paprika.
- Butter the turkey. Using your fingers, gently pull the skin away from the meat and spread half of the butter mixture underneath the skin, then rub the remaining butter over the outside. Sprinkle with the remaining ½ teaspoon of salt and ½ teaspoon of pepper.
- Fill the crock pot. Pour in the chicken broth. Place the turkey breast inside, skin-side up, and close the lid.
- Slow cook. Cook on LOW for 4 to 6 hours, or until an instant-read meat thermometer inserted into the thickest part of the breast, without touching the bone, registers 165˚F. Start checking around 4 hours.
- Rest before broiling. Carefully transfer the turkey to a broiler-safe pan and let it rest for 15 minutes. Meanwhile, preheat the broiler.
- Crisp the skin. Broil for 4 to 5 minutes, watching closely, until the skin is golden and crisp.
- Rest and carve. Let the turkey rest for another 15 minutes before carving. Reserve the cooking juice to make gravy.
Notes
- Check the size: Make sure your turkey fits in your crockpot with the lid closed. Measure ahead to avoid any issues.
- Boneless turkey: For a 3-pound boneless turkey breast, start checking for doneness around the 3-hour mark.
- Thaw completely: Plan on about 24 hours to 2 days in the refrigerator for a 6-pound turkey breast.
- Add vegetables: Place thick chunks of carrots, celery, and onions in the slow cooker under the turkey breast for extra flavor and a built-in side dish.
- Crispy finish: Brush oil on the skin before broiling for a crispy texture.
- Cooking time: Timing varies with the turkey’s size and your slow cooker. Use a thermometer to check doneness rather than relying on time alone.
- Let it rest: Allow the cooked turkey to rest. This helps redistribute the juices and results in a more tender, juicier turkey.
Nutrition
Serving: 8ounces | Calories: 527kcal | Carbohydrates: 4g | Protein: 68g | Fat: 28g | Saturated Fat: 13g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 3g | Trans Fat: 0.5g | Cholesterol: 212mg | Sodium: 1057mg | Potassium: 38mg | Fiber: 0.4g | Sugar: 0.1g | Vitamin A: 519IU | Vitamin C: 3mg | Calcium: 13mg | Iron: 0.3mg
Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.
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Storage and Reheating
- To store: Remove the turkey from the bone and refrigerate it in an airtight container. Keep in the fridge for 3 to 4 days or in the freezer for up to 3 months.
- To reheat: Thaw frozen turkey in the refrigerator overnight. Warm in a covered skillet with a splash of broth over low heat until warmed through.
