This Juicy Slow Cooker Turkey Breast is a simple way to prepare tender, flavorful turkey with golden seasoned skin and rich homemade gravy. A combination of garlic, onion, thyme, and a savory spice rub makes this recipe perfect for Thanksgiving, Christmas, and family dinners.
Whether you’re preparing turkey for the first time or looking for a convenient alternative to oven roasting, this slow cooker method requires relatively little hands-on work. The turkey cooks over a bed of aromatics, while its flavorful juices collect underneath for making gravy.
Even beginners can enjoy this preparation. Slow cooker meals are popular with home cooks because they simplify cooking while delivering satisfying results.
Table of Contents
Why Make Slow Cooker Turkey Breast?
Slow cooking is a convenient way to prepare turkey breast without constantly monitoring the oven. The turkey rests above onion, garlic, and thyme, allowing the juices to collect in the slow cooker.
This method can produce tender meat without complicated advance preparation.
The seasoning rub adds flavor to both the turkey and its cooking juices. Once the turkey reaches a safe internal temperature, the skin can be briefly crisped under the broiler.
If you enjoy convenient slow cooker meals, our Slow Cooker Pulled Chicken with Pineapple is another recipe to explore.
How Long to Cook Turkey Breast in the Slow Cooker
A turkey breast weighing approximately 2 kg (4 to 4.5 lb) takes around 5 to 6 hours on Low in the original recipe.
Begin checking the turkey’s internal temperature after approximately 5 hours. Actual cooking time depends on the thickness of the turkey, whether it contains bone, and the slow cooker’s performance.
The turkey must reach an internal temperature of 165°F (74°C) in the thickest part before serving.
Approximate Cooking Times
| Turkey Weight | Cooking Time on Low |
|---|---|
| 1 kg / 2 lb | 4–5 hours |
| 2–3 kg / 4–6 lb | 5–6 hours |
| 4 kg / 8 lb | 6–7 hours |
| 5 kg / 10 lb | 8–9 hours |
These times are estimates from the source recipe. Confirm doneness using a food thermometer rather than relying solely on cooking time. Large turkey breasts must also fit properly inside the slow cooker.
How to Make Slow Cooker Turkey Breast
Preparing Juicy Slow Cooker Turkey Breast involves five main stages: seasoning the turkey, arranging the aromatics, slow cooking, crisping the skin, and making gravy.
Step 1: Prepare the Seasoning Rub
Combine garlic powder, onion powder, paprika, salt, black pepper, and olive oil in a small bowl.
Mix until the seasoning forms a spreadable paste. Pat the completely thawed turkey breast dry and spread the rub over its surface.
Step 2: Arrange the Aromatics
Place the halved onion, garlic head, and fresh thyme into the bottom of the slow cooker.
Position the turkey breast on top of the aromatics so the meat is elevated above the bottom of the slow cooker.
Step 3: Slow Cook Until Tender
Cover and cook on Low for approximately 5 to 6 hours for a 2 kg turkey breast.
Check the internal temperature after about 5 hours and continue cooking until the thickest part reaches 165°F (74°C).
Step 4: Rest and Crisp the Skin
Transfer the cooked turkey to a heatproof dish. Let it rest for approximately 20 minutes, following the original instructions.
Preheat the broiler to High and position the oven rack approximately 12 inches (30 cm) from the heat source.
Broil the turkey for 3 to 5 minutes, watching closely until the skin becomes golden and crisp.
Step 5: Prepare Homemade Gravy
Strain the slow cooker juices into a measuring jug, pressing the softened onion and garlic to extract flavor.
If you have less than 2 cups of liquid, add chicken broth or water to reach that amount.
Melt the butter in a saucepan, stir in the flour, and gradually whisk in the liquid. Simmer until thickened, then season to taste.
Juicy Slow Cooker Turkey Breast Ingredients
Turkey and Aromatics
- 2 kg / 4 lb turkey breast, skin on, bone-in or boneless, completely thawed
- 1 head garlic, cut in half horizontally
- 1 onion, brown, yellow, or white, unpeeled and cut in half
- 5 sprigs fresh thyme or 2 teaspoons dried thyme leaves
Seasoning Rub
- 1 1/2 teaspoons garlic powder
- 1 1/2 teaspoons onion powder
- 1 teaspoon paprika
- 2 teaspoons salt
- 5 grinds black pepper
- 1 1/2 to 2 tablespoons olive oil
Turkey Gravy
- Cooking juices collected from the turkey
- Chicken stock, broth, or water as needed to reach 2 cups of liquid
- 4 tablespoons / 50 g butter
- 1/4 cup / 35 g all-purpose flour
- Salt and pepper to taste
Juicy Slow Cooker Turkey Breast Instructions
- Combine the garlic powder, onion powder, paprika, salt, black pepper, and olive oil in a bowl to form a wet seasoning paste.
- Pat the completely thawed turkey breast dry with paper towels.
- Coat the turkey breast with the seasoning rub, using most of it on the top and sides.
- Place the halved onion, garlic, and thyme in the slow cooker.
- Set the seasoned turkey breast over the aromatics.
- Cover and cook on Low for approximately 5 to 6 hours for a 2 kg turkey breast.
- Check the temperature after approximately 5 hours and continue cooking until the thickest part reaches 165°F (74°C).
- Carefully transfer the turkey to a heatproof dish and allow it to rest for approximately 20 minutes.
- Preheat the broiler to High and position the oven rack approximately 12 inches below the heat source.
- Broil the cooked turkey for 3 to 5 minutes, watching carefully until the skin becomes golden and crisp.
- Strain the slow cooker juices into a measuring jug. Add broth or water if necessary to reach 2 cups.
- Melt the butter in a saucepan over medium heat. Stir in the flour to create a paste.
- Gradually whisk in the cooking liquid and simmer until the gravy thickens.
- Season the gravy to taste, slice the turkey, and serve warm.
Slow Cooker Turkey Breast Recipe Success Tips
Choose Bone-In or Boneless Turkey
Both bone-in and boneless turkey breast work with this preparation. Skin-on turkey is recommended because the skin contributes flavor and can be crisped after cooking.
Use a Flavorful Seasoning Rub
The garlic, onion, paprika, salt, and pepper mixture adds flavor to the meat and the cooking juices.
Elevate the Turkey Breast
Placing the turkey over halved onion and garlic helps keep it above the juices collecting at the bottom of the slow cooker.
Always Check the Internal Temperature
Turkey should reach an internal temperature of 165°F (74°C). Insert a food thermometer into the thickest part without touching the bone.
For additional guidance, consult the USDA Food Safety and Inspection Service.
Thaw Frozen Turkey Before Cooking
Do not cook frozen turkey breast directly in the slow cooker. Thaw it completely in the refrigerator before beginning.
Use the Cooking Juices for Gravy
Turkey drippings absorb flavor from the garlic, onion, thyme, and seasoning rub, creating a delicious base for homemade gravy.
Adjust Ingredients for Different Turkey Sizes
When scaling the recipe, carefully check all the ingredient quantities and adjust the expected cooking time to the size and thickness of the turkey.
Try a Roasted Turkey Variation
If you prefer oven-roasted turkey, Use this Garlic Herb Butter Roasted Turkey Breast as another preparation idea.
What to Serve with Slow Cooker Turkey Breast
Juicy Slow Cooker Turkey Breast pairs beautifully with potatoes, vegetables, stuffing, and other classic holiday sides.
Explore holiday meal planning resources for additional inspiration.
Creamy Mashed Potatoes
Creamy mashed potatoes are an excellent accompaniment because they absorb the rich turkey gravy.
Roasted Vegetables
Roasted carrots, green beans, Brussels sprouts, and asparagus make delicious vegetable sides.
For another savory accompaniment, try Air Fryer Bacon Wrapped Asparagus.
Traditional Stuffing
Herb-seasoned stuffing is a classic choice for Thanksgiving and Christmas dinners.
Dinner Rolls
Soft dinner rolls or slices of crusty bread are perfect for enjoying any extra gravy.
Other Slow Cooker Family Dinners
If slow cooker meals are part of your weekly rotation, you may also enjoy our Slow Cooker Santa Fe Chicken or Slow Cooker Chicken and Vegetables Ramen.
How to Store and Reheat Slow Cooker Turkey Breast
Refrigerating Leftover Turkey
Refrigerate cooked turkey promptly in shallow, airtight containers and use within 3 to 4 days.
Freezing Cooked Turkey
Slice or portion the cooked turkey before freezing. Store it in freezer-safe containers with a little gravy or cooking juices to help preserve moisture.
Reheating Turkey Breast
Reheat sliced turkey gently with a little gravy or chicken broth. Leftovers should reach 165°F (74°C) before serving.
Using Leftover Turkey
Leftover turkey can be added to sandwiches, wraps, rice bowls, salads, and soups.
Frequently Asked Questions
What Are the Benefits of Slow Cooking a Turkey?
Using a slow cooker can produce flavorful, tender, and juicy turkey breast while keeping hands-on preparation relatively minimal. The cooking juices also make a delicious base for homemade gravy, and cleanup is straightforward.
Can I Use Frozen Turkey Breast in a Slow Cooker?
No. Cooking frozen turkey breast directly in a slow cooker is not recommended because the turkey can heat too slowly and remain at unsafe temperatures for too long. Thaw it completely in the refrigerator before cooking, then ensure it reaches 165°F (74°C).
How Long Does a 4 lb Turkey Breast Take in a Slow Cooker?
The original recipe suggests approximately 5 to 6 hours on Low. Begin checking the internal temperature after about 5 hours.
Should I Cook Turkey Breast on Low or High?
This recipe specifically recommends cooking on Low. Follow the recipe and your slow cooker’s operating instructions.
How Do I Know When Turkey Breast Is Done?
Insert a food thermometer into the thickest part of the turkey breast, avoiding bone. The temperature must reach 165°F (74°C).
Can I Use Boneless Turkey Breast?
Yes. Both bone-in and boneless turkey breast are suitable, although cooking times may vary.
Do I Need to Add Water to the Slow Cooker?
The original recipe does not call for added water at the beginning. The turkey naturally releases juices while cooking.
How Do I Make Turkey Skin Crispy?
After slow cooking, transfer the turkey to a heatproof dish and broil for approximately 3 to 5 minutes until the skin becomes golden.
Can I Make Gravy from Slow Cooker Turkey Juices?
Yes. Strain the collected cooking juices and gradually whisk them into a roux made with butter and flour. Simmer until thickened.
How Long Can I Keep Leftover Turkey?
Cooked turkey can generally be refrigerated for 3 to 4 days when handled and stored properly.
PrintJuicy Slow Cooker Turkey Breast
RECIPE VIDEO above. I’ve tried a handful of other methods over the years. This has produced the juiciest turkey breast by far, without brining the breast in advance. Plus slow cooking is very forgiving so you don’t need to be spot on with the cooking time. SCALE RECIPE by moving slider on Servings to adjust for different turkey weights. Complete your feast – browse the new Thanksgiving Recipe Index!
- Prep Time: 15 mins
- Cook Time: 480 mins
- Total Time: 495 mins
- Yield: 8, 8 - 10 people 1x
- Method: Poultry, Slow Cooker
- Cuisine: Christmas, Festive
Ingredients
- 2 kg / 4 lb turkey breast, skin on, bone in or boneless (if using frozen, thaw it) (Note 1)
- 1 head of garlic, cut in half horizontally
- 1 onion (brown, yellow or white), unpeeled, cut in half
- 5 sprigs of thyme (or 2 tsp dried thyme leaves)
- 1 1/2 tsp garlic powder
- 1 1/2 tsp onion powder
- 1 tsp paprika
- 2 tsp salt
- 5 grinds of black pepper
- 1 1/2 – 2 tbsp olive oil
- Chicken stock/broth (or water), for topping up liquid (see Gravy step 1)
- 4 tbsp / 50g butter
- 1/4 cup / 35g flour
- Salt and pepper
Instructions
- Place Rub ingredients in a bowl and mix to combine, it should be a wet paste.
- Pat the turkey dry all over with paper towels. Slather with the Rub, using most for the side and top.
- Place the garlic, onion and thyme face down in the slow cooker. Place the turkey breast on top so it is elevated.
- Slow Cook on LOW for 6 hours (do not use high) or until internal temperature reads 165F/75C when thermometer is inserted into the middle. Check internal temperature at 5 hours if you can. (To roast, follow this recipe).
- Remove turkey from the slow cooker (do not leave in slow cooker on Warm setting) and let it rest for 20 minutes before crisping the skin.
- Preheat gril/broiler to high.
- Place an oven shelf 30cm / 1 foot from the heat source.
- Remove turkey breast from the slow cooker into a heatproof serving dish.
- Place on the oven shelf and broil for 3 to 5 minutes until the skin is crispy. Keep an eye on it – it browns very quickly!
- Serve immediately with gravy on the side.
- Strain the liquid into a measuring jug, squishing the garlic etc to extract all the flavour. If you are short of 2 cups, top up with chicken broth (I usually get 2 cups of liquid from a 4 lb / 2 kg turkey breast).
- Melt butter in a saucepan over medium heat. Add flour and mix to combine. Pour about 1/2 cup of liquid into the flour mixture and mix until it forms a paste. Slowly add remaining liquid, stirring as your go. Use a whisk if required to make the gravy smooth. Simmer until thickened – take it off before it is as thick as you want because it will continue to thicken.
- Season to taste with salt and pepper. Serve with turkey.
Nutrition
- Calories: 323 kcal
- Sodium: 521 mg
- Fat: 13.8 g
- Saturated Fat: 5.2 g
- Carbohydrates: 2.6 g
- Protein: 44.7 g
- Cholesterol: 125 mg
