Crock Pot turkey breast is a tender, juicy, and flavorful dish that’s perfect for a small Thanksgiving gathering, Sunday dinner, or meal prep. The slow cooker ensures the turkey stays moist and perfectly cooked while infusing it with rich seasonings.
Why You’ll Love This Recipe
- Hands-off cooking: The slow cooker does all the work for you.
- Perfectly juicy: The slow, even heat keeps the turkey breast tender and flavorful.
- Simple preparation: Minimal effort with maximum flavor.
- Versatile: Great for holidays, weeknight dinners, or sandwiches.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Turkey breast (bone-in or boneless, 4-6 pounds)
- Butter, softened
- Garlic, minced
- Fresh herbs (rosemary, thyme, and parsley), chopped
- Paprika
- Onion powder
- Salt and pepper
- Chicken or turkey broth
- Optional: Lemon slices and onion wedges for added flavor
Directions
- Prepare the turkey: Pat the turkey breast dry with paper towels. In a small bowl, mix the softened butter, minced garlic, chopped herbs, paprika, onion powder, salt, and pepper.
- Season the turkey: Rub the butter mixture all over the turkey breast, including under the skin for extra flavor.
- Add to the Crock Pot: Place lemon slices and onion wedges at the bottom of the Crock Pot. Pour in the broth, then place the turkey breast on top, skin-side up.
- Cook: Cover and cook on low for 5-6 hours or until the internal temperature of the turkey reaches 165°F.
- Optional crisping: For crispy skin, transfer the turkey breast to a baking sheet and broil in the oven for 3-5 minutes until golden.
- Serve: Let the turkey rest for 10 minutes before slicing. Serve with your favorite sides and enjoy!
Servings and Timing
- Servings: 6-8
- Prep Time: 10 minutes
- Cook Time: 5-6 hours
- Total Time: 5 hours 10 minutes
Variations
- Citrus Twist: Add orange slices or zest to the broth for a bright, citrusy flavor.
- Garlic Lover’s: Double the garlic for a bolder taste.
- Herb Butter: Experiment with different herbs like sage or tarragon for unique flavors.
- Gravy Option: Use the cooking juices to make a rich turkey gravy.
- Spiced Rub: Add a pinch of cayenne or smoked paprika for a spiced-up turkey.
Storage/Reheating
- Storage: Store leftover turkey in an airtight container in the refrigerator for up to 3 days.
- Freezing: Freeze cooked turkey breast in portions for up to 3 months. Thaw in the refrigerator before reheating.
- Reheating: Warm in the oven at 300°F, covered with foil to retain moisture, or in the microwave for quick reheating.
FAQs
Can I use a frozen turkey breast?
Yes, but thaw it completely in the refrigerator before cooking to ensure even cooking.
How do I know when the turkey is done?
Use a meat thermometer to check that the internal temperature has reached 165°F at the thickest part.
Can I add vegetables to the Crock Pot?
Yes, add carrots, potatoes, or celery around the turkey breast for a complete meal.
Can I use a boneless turkey breast?
Absolutely! Adjust the cooking time as boneless turkey breasts may cook slightly faster.
Do I need to baste the turkey?
No, the slow cooker retains moisture, so basting isn’t necessary.
What if I don’t have fresh herbs?
Dried herbs work well as a substitute—use about half the amount of fresh herbs listed.
How do I make the turkey skin crispy?
After slow cooking, broil the turkey in the oven for 3-5 minutes to crisp up the skin.
Can I make gravy from the juices?
Yes, strain the cooking liquid, then simmer it with a slurry of cornstarch and water for a quick gravy.
What size Crock Pot do I need?
A 6-quart Crock Pot is ideal for a 4-6 pound turkey breast.
Can I cook this on high heat?
Cooking on high isn’t recommended as it may dry out the turkey. Stick to low heat for the best results.
Conclusion
Crock Pot turkey breast is a foolproof way to enjoy tender, flavorful turkey with minimal effort. Whether it’s for a holiday or a weeknight meal, this recipe delivers juicy, perfectly seasoned turkey every time. Give it a try and make mealtime special with this effortless yet impressive dish!
Print
Crock Pot Turkey Breast
- Prep Time: 10 minutes
- Cook Time: 6 hours
- Total Time: 6 hours 10 minutes
- Yield: 6 servings 1x
- Category: Main Dish
- Method: Slow Cooker
- Cuisine: American
Description
This Crock Pot Turkey Breast is tender, juicy, and full of flavor. Perfect for a smaller Thanksgiving gathering or a cozy weeknight dinner, the slow cooker does all the work while keeping the turkey moist and delicious.
Ingredients
- 1 bone-in turkey breast (5–7 lbs)
- 3 tablespoons olive oil (or melted butter)
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
- 1 teaspoon dried thyme
- 1/2 teaspoon salt (adjust to taste)
- 1/2 teaspoon black pepper
- 1 cup chicken or turkey broth
- 1 onion (quartered)
- 2 celery stalks (cut into large pieces)
- 2 carrots (cut into large pieces)
Instructions
- Prepare the turkey: Pat the turkey breast dry with paper towels. Rub it all over with olive oil or melted butter.
- Season: In a small bowl, mix garlic powder, onion powder, smoked paprika, thyme, salt, and pepper. Rub the seasoning blend evenly over the turkey breast.
- Layer the vegetables: Place the onion, celery, and carrots at the bottom of the slow cooker to create a base. Pour the chicken or turkey broth over the vegetables.
- Add the turkey: Place the turkey breast on top of the vegetables, skin side up.
- Cook: Cover and cook on low for 6–7 hours, or until the internal temperature of the turkey breast reaches 165°F (74°C) in the thickest part.
- Optional broil: For crispy skin, transfer the turkey to a baking sheet and broil in the oven for 3–5 minutes until golden brown.
- Rest and serve: Let the turkey rest for 10 minutes before slicing. Serve with the cooked vegetables and your favorite side dishes.
Notes
- If using a boneless turkey breast, adjust the cooking time to 5–6 hours on low.
- Use the drippings to make a flavorful gravy. Simply strain the liquid, whisk it with a roux of butter and flour, and simmer until thickened.
- Store leftovers in an airtight container in the refrigerator for up to 4 days.