Crock Pot Turkey Breast
Cooked low and slow, this Crock Pot Turkey Breast is an easy and delicious holiday or dinnertime recipe that is juicy, tender and full of flavor!
A CROCK POT TURKEY BREAST RECIPE
If you are not wanting to commit to a large turkey for the upcoming holidays, or if you have a smaller family and want a delicious dinnertime meal, then you have to try my Crock Pot Turkey Breast. I know some of y’all are going to look at all the spices I use on this and think twice about making it, but I promise you, it is worth it all! The herbed butter on this creates the most delicious turkey meat you’ve ever eaten! Don’t even get me started on the amazing gravy you can make with the drippings!
FREQUENTLY ASKED QUESTIONS:
A 3-4 pound turkey breast. That size will ensure that it fits in your crock pot and cooks in the time I recommend.
You will want a 6-8 quart oval crock pot for this. Do not try to use anything smaller or the turkey breast will not fit.
Yes. Just double the amount of fresh herbs to dried in the recipe (since dried herbs are more concentrated than their fresh counterparts.)
Turkey goes great with so many side dishes. Some that I suggest using include: mashed potatoes, carrots, green beans, salad, green bean casserole, sweet potato casserole, cornbread dressing, etc. Serve this with whatever you like, it does not need to be a holiday meal. This is great for a weeknight meal as well.
On low for 6 hours. You can also cook it on high for 2-3 hours. You just want to make sure that the internal temperature reaches 165 degrees F at its thickest part. I think cooking it on low and slow is better because it really makes the meat so much more tender.
This recipe will serve 4. This all depends on how thinly you cut your slices and how many slices that you are eating. This could stretch farther, but I put 4 because that is how many that it usually serves for us.
I would refer you to my recipe for Air Fryer Turkey Breast Tenderloin to see how best to do that.
To store, place leftovers in an airtight container in the refrigerator where it will keep for up to 3 days. This can also be frozen, place in a freezer container or bag and it will keep for up to 3 months. To defrost, remove to the refrigerator overnight until thawed. To reheat, there are 2 different methods. My personal favorite is to cut up any leftover slices into bite-sized pieces. Add them to a small saucepan with the leftover gravy, add a splash of chicken stock and heat until simmering. Or, place slices of leftover turkey into a foil packet, add a splash of water or chicken stock, and seal the foil. Bake until just warmed through.
INGREDIENTS NEEDED: (SEE RECIPE CARD BELOW FOR THE FULL RECIPE)
- onions – this adds flavor to the turkey as well as to the drippings that will be used to make the gravy.
- boneless turkey breast – this particular recipe has only been tested with boneless turkey breast. You could use a bone-in, just make sure it will fit into whatever slow cooker you are using and you may need to adjust the cooking time based on the size.
- unsalted butter – I use unsalted butter so you can control the amount of salt in the recipe. If all you have is salted butter, that is fine. You can always adjust the additional salt added to the recipe. There is about 1/4 teaspoon of salt in a stick of butter (8 Tablespoons.)
- garlic powder
- onion powder
- kosher salt and pepper
- dried parsley flakes – this is optional. I use it more for additional color.
- dried rosemary, ground sage, dried thyme – I like to control the amounts that go into the seasoning blend but you could use poultry seasoning as well.
- unsalted chicken stock – optional if needed to make 2 cups drippings but is good to keep on hand. Some turkey breasts will release a lot of juices so you won’t need it but others don’t and you’ll need 2 cups of drippings to make the gravy.
- all-purpose flour
HOW TO MAKE A CROCK POT TURKEY BREAST:
Peel the onions and cut them into wedges. Place them into the bottom of a 6-8 quart slow cooker.
Pat the turkey dry with paper towels.
In a small bowl, stir together the butter, garlic powder, onion powder, salt, pepper, parsley, rosemary, sage, and thyme.
Rub this all over the turkey breast.
Place the turkey skin side up into the slow cooker.
Cook for 5-6 hours on low or 2-3 hours on high. It is done when an internal temperature reaches 165°F in the thickest part of the breast. But, if it cooks for longer, it’s okay. It will become more tender as it cooks.
Optional, place the turkey breast onto an oven-safe dish or sheet tray and broil until golden brown. Let sit for 10 minutes before slicing to serve.
To make a gravy, pour the drippings into a 2-cup measuring cup. Skim off the fat if desired. If you do not have 2 cups of drippings, then add enough unsalted chicken stock into the measuring cup until you have 2 cups of liquid.
In a small skillet or saucepan, melt the butter. Whisk in the flour and cook for 1 minute.
Slowly stream in the stock/drippings while constantly whisking to avoid lumps. Season with the salt and pepper. Cook until simmering and thickened. Taste and adjust seasoning if necessary.
Serve immediately with the turkey.
Enjoy!
CRAVING MORE DELICIOUS RECIPES?
Originally published: November 2022
Republished: November 2025
Crock Pot Turkey Breast
Ingredients
- 2 medium onions
- 3-4 pound boneless turkey breast, thawed
- 4 Tablespoons (1/2 stick) unsalted butter, softened to room temperature
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon kosher salt
- ½ teaspoon black pepper
- ½ teaspoon dried parsley flakes
- ½ teaspoon dried rosemary
- ½ teaspoon ground sage
- ½ teaspoon dried thyme
For the gravy:
- unsalted chicken stock (only if needed to make 2 cups drippings)
- 4 Tablespoons (1/2 stick) unsalted butter
- 4 Tablespoons all-purpose flour
- ¼ teaspoon kosher salt
- ¼ teaspoon black pepper
Instructions
- Peel 2 medium onions cut them into wedges. Place them into the bottom of a 6-8 quart slow cooker.
- Pat the 3-4 pound boneless turkey breast, thawed dry with paper towels.
- In a small bowl, stir together 4 Tablespoons (1/2 stick) unsalted butter, softened to room temperature, 1 teaspoon garlic powder, 1 teaspoon onion powder, ½ teaspoon kosher salt, ½ teaspoon black pepper, ½ teaspoon dried parsley flakes, ½ teaspoon dried rosemary, ½ teaspoon ground sage and ½ teaspoon dried thyme.
- Rub this all over the turkey breast.
- Place the turkey skin side up into the slow cooker. Cover and cook for 5-6 hours on low or 2-3 hours on high.
- It is done when an internal temperature reaches 165°F in the thickest part of the breast. But, if it cooks for longer, it’s okay. It will become more tender as it cooks (just keep in mind, the longer it cooks, it will fall apart when you go to pull it out).
- Optional, place the turkey breast onto an oven-safe dish or sheet tray and broil until golden brown (don't walk away from the oven.) Let sit for 10 minutes before slicing to serve. This gives great color to make it more brown on top.
- To make a gravy, pour the drippings (not including the onions) into a 2-cup measuring cup. Skim off the fat if desired.
- If you do not have 2 cups of drippings, then add enough unsalted chicken stock into the measuring cup until you have 2 cups of liquid.
- In a small skillet or saucepan, melt 4 Tablespoons (1/2 stick) unsalted butter. Whisk in 4 Tablespoons all-purpose flour and cook for 1 minute.
- Slowly stream in the stock/drippings while constantly whisking to avoid lumps. Season with ¼ teaspoon kosher salt and ¼ teaspoon black pepper (or to taste.)
- Cook until simmering and thickened. Taste and adjust seasoning if necessary.
- Serve immediately with the sliced turkey.
Video
Notes
- We used a 3-4 pound turkey breast for this recipe. Sometimes the packaging will say “turkey breast roast” (as mine did) and that is fine to use.
- Make sure you use a 6-8 quart crock pot.
- Fresh herbs can be used, double the amount for fresh in the recipe.
- This can be frozen, see above on how to do that.
- Serve this with any of your favorite sides.
Nutrition
Nutritional Disclaimer
“The Country Cook” is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and other nutritional values can vary quite a bit depending on which brands were used.
Made this for Thanksgiving yesterday. We used an 8 lb turkey breast and doubled the recipe ingredients. We had to cut it in half, but we got it to fit! Turned out amazing , so tender and flavorful. Everyone loved it, thank you! ❤
This makes me so happy to hear Julie!! Thanks so much for coming back to comment!
Thanks so much for this simple and wonderful recipe. I used a Butterball 3 lb. boneless turkey breast, and it was moist and delicious. I’m not a big gravy fan, but I even loved the gravy, though I halved the amount for our smaller need. I added fresh sprigs of rosemary on the bottom of the crockpot with quartered pieces of onion and shallot. Otherwise, followed as written, including the broiler part at the end. I loved that it didn’t require a lot of things I didn’t have on hand and it didn’t require a lot of steps. (I forgot to get the butter out early, so I used the microwave to help soften it–that part is a little messy, and I wonder if a 50/50 butter-olive oil mix could be used. It would be a little healthier, but hey, it’s a holiday!) If you are still searching for a good mix of spices and easy-to-follow directions for a turkey this year, you will not be disappointed in this recipe! Winner, winner, turkey dinner!
We love this recipe & make it every year! Best recipe ever!! Thank you!
I want to make this next week, but can you offer suggestions on making it the day before Thanksgiving and the best way to warm it up? I have to take the entire meal an hour away and don’t think I will have time to cook it on low (preferred method) before leaving.
I made this today. Amazing!!!
Yay! Love hearing that Jill thank you!
I made this for the first time tonight and loved it! The turkey was so flavorful and easy to slice. I had a 6lb turkey breast which just fit in my 6qt.oval crockpot and cooked it on high for 3 hours. I didn’t have any sage so left that out but followed everything else. I will definitely be using this recipe again!
Thanks so very much for coming back to comment Laura!
I made this today for Thanksgiving. Followed the directions exactly and this is the best turkey ever! So moist and flavorful! We all enjoyed it and will make it again!
The seasoning is perfect and it comes out so moist! I followed your recipe exactly & wouldn’t change a thing! Thank you!
Do you immediately put the turkey into the oven to brown the skin or let it rest first?
You don’t have to do that step if you don’t want. I give it as an option to brown the skin if you prefer. It’s not like cooking a whole turkey in the oven, there is no resting time on this 🙂
Juicy delicious turkey breast and gravy, we followed the recipe exactly. Thank you so much for sharing.
So far, so good. Don’t know where you find 3-4# turkey breasts, but mine is a whopping 9#! So, I’ll start on High for an hour and go to Low to Low for a delicious, slow-cooked Sunday dinner that I don’t have to watch or even pay attention to. How easy is that to get your Sunday roast on?!! Thanks for the recipe.
The best tasting turkey came out of this!! Fall apart tender. Yum!
Just needed to come back and tell you we made this for Thanksgiving and I cannot recommend it enough. This was the absolute best turkey I have ever made and I mean that. I’ve been cooking a long time but it’s just me and my husband now so we don’t need a lot. I put it under the broiler at the end as you suggested and it made it the most beautiful color. So much flavor. It’s not easy to try new recipes on holidays but I am so glad I did. Thank you! I also really appreciate all the time you put into your recipes and all the photos. It is so helpful. Your site is my go-to now!
Hi! So I made a mistake…I didn’t realize until I was almost all checked out I had grabbed a 7lb turkey breast. I didn’t want to go back and grab a different one, so it’s what I have. It fits in my crockpot, but I’m curious how long you think I’ll need to cook it now. Also, I’m assuming I’ll need to at least double the butter mixture, right?
I would just go by the internal temperature of the turkey (165F) to know for sure when it is done – thats the safest way. I would guess it would need a couple more hours or so on low. I haven’t ever made this recipe with a turkey breast so large. If you double the butter recipe and you still have a bit leftover, just rub it inside the turkey cavity.
I can’t wait to try this next week for Thanksgiving, along with our fried turkey. 🙂 Dumb question: once I broil it, do you think I could slice it and put it back in the crockpot on warm, topped with the gravy? I’m trying to figure out the timing of things. LOL
Not a dumb question at all. I think you could for sure. The gravy will help keep it moist. As we all know, turkey is such a lean meat that it can dry out fast. lol
Thank you!!
can I put carrots in with this?
You probably could – I’ll be perfectly honest though, I just haven’t tried it. I always make my veggies separately because of picky eaters. They don’t like when it’s all been cooked together. They think it’s just mushy turkey flavored carrots. And it’s not the kids – it’s the grown folks – ha! But I don’t saw why it wouldn’t work!
We’re not usually a fan of turkey breast, but I got one by accident on a grocery delivery, and decided to give this a try. This was really good! Nicely moist and tender, and the gravy is delicious. I made no deviations whatsoever in the recipe, and I wouldn’t recommend any. I cooked it on low, and it was great. I started late and didn’t have time for dressing and needed to save my potatoes, so I served it with couscous and pine nuts and roasted brussels sprouts, sweet potatoes and garlic cloves, and gave the turkey a thorough gravy basting. Even my daughter loved it, and given that she’s autistic and a bit on the picky side, that’s saying a lot! Thank you as always for a terrific recipe!
Love it!! I was worried folks would think it was too many spices so I’m glad you gave it a try! Hope you all had a wonderful and peaceful Thanksgiving!