An easy, fool-proof way to make the best crockpot turkey breast with tender, juicy results every single time!
Why this recipe works
This crockpot turkey breast recipe is perfect for smaller gatherings, whether you don’t want to cook up an entire roasted turkey for Thanksgiving or you’re looking for an everyday dinner that’s easy to prepare. Simply rub with spices and seasonings, lay on top of a bed of veggies, and slow cook for around 3.5 hours – that’s all there is to it. It’s hard to mess this one up!
Making turkey breast in the crockpot is the best method for the juiciest results. Because the slow cooker doesn’t release steam during the cooking process, all the moisture surrounding it is locked in with nowhere else to go besides soaking into the meat. Plus, we’ll show you how to make a simple pan gravy from the drippings in the crock to smother over your finished plate. Let’s get started.
Ingredients you will need
Get all measurements, ingredients, and instructions in the printable version at the end of this post.
Ingredient Info and Substitution Suggestions
TURKEY – It’s important to use completely thawed turkey breast for this recipe. Allow it to thaw in the refrigerator. We used two 1.5-pound turkey breasts, totaling 3 pounds. You can use two 1.5-pound breasts or a single 3-pound breast here depending on what you can find at the store. A single 3-pound breast may take up to 6 hours to cook as opposed to two 1.5-pound breasts. The cook time will also depend on the model and age of your slow cooker. The best way to check for doneness is with an instant-read thermometer inserted into the thickest portion of the breast. It’s ready to go when it reaches 165F.
How to Make Crockpot Turkey Breast
These step by step photos and instructions are here to help you visualize how to make this recipe. You can Jump to Recipe to get the printable version of this recipe, complete with measurements and instructions at the bottom.
- Place the vegetables in the bottom of a lightly greased crock pot to make a full layer.
- Pat the turkey breast dry and set aside.
- Melt the butter along with all the seasonings together.
- Baste each breast on both sides, then place in the crock pot on top of the vegetables.
- Set crock pot to low and cook for 3.5-4 hours or when an instant read thermometer reaches 165F when inserted into the thickest part of the breast. Check for doneness around 3-3.5 hours.
- Once cooked through, remove the turkey and allow to rest on a baking sheet for about 15-20 minutes before broiling the skin (reserve the juices from the crock pot for later).
- While the turkey is resting, make your gravy by adding chicken stock and apple cider to a medium pot. Bring to a boil over medium to medium-high heat.
- Keep a boil going, whisking as needed, until the mixture has reduced by about half (about 10 minutes).
- Add in the all-purpose flour, and whisk until there are no lumps. Then, pour the mixture into the crock pot juices. Keep at a boil and whisk periodically until the desired thickness is reached (about 5-10 minutes).
- Season with any salt and pepper as desired.
- Position the oven rack to the middle section and preheat to broil. Allow the skin to crisp up to your preference (about 3-5 minutes).
- Serve with gravy.
Frequently Asked Questions & Expert Tips
Turkey needs to reach an internal temperature of 165F in the breast to be considered safe to eat. Insert an instant read thermometer into the thickest portion of the meat for the most accurate reading.
Store any leftovers in an air-tight container kept in the refrigerator for up to 4 days.
Reheat your turkey breast in the slow cooker set to low or in a 300F oven until warmed through. You don’t want to zap turkey in the microwave as it tends to dry it out – low and slow is the way to go!
Serving Suggestions
Crockpot turkey breast is a staple for Thanksgiving meals. With it cooking in the slow cooker you have more room for the sweet potato casserole and homemade biscuits in the oven! Serve with other classic Thanksgiving sides such as green bean casserole, mashed potatoes, corn casserole – the list goes on and on.
Or, serve it up as an everyday dinner with roasted or sauteed veggies, mashed potatoes, or rice. Leftovers are excellent sliced and added to salads, soups, wraps, or turkey tetrazzini.
More Related Recipes
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Crockpot Turkey Breast
IMPORTANT – There are often Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!
Print It Rate ItIngredients
- 1 onion skin on, cut in half
- 4 carrots peel on, cut thick
- 4 ribs celery cut in half
- 4-6 cloves garlic
- 3 pounds boneless turkey breast thawed
- 3.5 Tablespoons dried sage
- 1 ½ Tablespoons sea salt
- ½ teaspoon ground black pepper
- ¼ cup unsalted butter melted
Gravy
- 2 cups low sodium chicken stock
- ½ cup apple cider
- 2 Tablespoons all purpose flour
Things You’ll Need
- 6 qt Crockpot 6-7 quart
Before You Begin
- It’s important to use completely thawed turkey breast for this recipe. Allow it to thaw in the refrigerator.
- We used two 1.5-pound turkey breasts, totaling 3 pounds. You can use two 1.5-pound breasts or a single 3-pound breast here depending on what you can find at the store. A single 3-pound breast may take up to 6 hours to cook as opposed to two 1.5-pound breasts. The cook time will also depend on the model and age of your slow cooker. The best way to check for doneness is with an instant-read thermometer inserted into the thickest portion of the breast. It’s ready to go when it reaches 165F.
Instructions
- Place the vegetables in the bottom of a lightly greased crock pot to make a full layer.
- Pat the turkey breast dry and set aside.
- Melt the butter and mix in the seasonings. Baste each breast on both sides, then place in the crock pot on top of the vegetables.
- Set crock pot to low and cook for 3.5-4 hours or when an instant read thermometer reaches 165F when inserted into the thickest part of the breast. Check for doneness around 3-3.5 hours.
- Once cooked through, remove the turkey and allow to rest on a baking sheet for about 15-20 minutes before broiling the skin (reserve the juices from the crock pot for later).
- While the turkey is resting, make your gravy by adding chicken stock and apple cider to a medium pot. Bring to a boil over medium to medium-high heat.
- Keep a boil going, whisking as needed, until the mixture has reduced by about half (about 10 minutes).
- Add in the all-purpose flour, and whisk until there are no lumps. Then, pour the mixture into the crock pot juices. Keep at a boil and whisk periodically until the desired thickness is reached (about 5-10 minutes).
- Season with any salt and pepper as desired.
- Position the oven rack to the middle section and preheat to broil. Allow the skin to crisp up to your preference (about 3-5 minutes).
- Serve with gravy.
Expert Tips & FAQs
- Store any leftovers in an air-tight container kept in the refrigerator for up to 4 days.
- Reheat your turkey breast in the slow cooker set to low or in a 300F oven until warmed through. You don’t want to zap turkey in the microwave as it tends to dry it out – low and slow is the way to go!
Nutrition
Kristen Rittmer
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Beverly says
Can you use other vegetable like potatoes or rice?
Amanda Davis says
Th vegtables we use in this recipe are for flavor. While I wouldn’t add rice to the crockpot, potatoes would probably be okay. Rice would absorb too much of the liquid.