If you’ve ever felt overwhelmed by the idea of cooking a whole turkey, especially on a busy holiday, this crockpot turkey breast recipe is about to be your new best friend. It’s juicy, hands-off, and perfect whether you’re hosting Thanksgiving or just craving a comforting dinner. Using a slow cooker transforms even a basic cut of turkey into something special. In this post, I’ll show you how to master the perfect crockpot turkey breast while sharing one of my favorite holiday stories along the way.
Table of Contents
Why Crockpot Turkey Breast is a Game-Changer
Cooking turkey breast in a slow cooker guarantees moisture, no basting needed. The low and slow method means you won’t stress over dry slices. You can even crisp up the skin under a broiler right before serving. Bonus? The drippings in the crockpot make a killer gravy.
If you’re planning leftovers, try this slow cooker leftover turkey tortilla soup or my easy healthy crockpot turkey chili. Trust me, it’s a win from start to finish.
Crockpot Turkey Breast
Equipment
- Slow cooker (6-8 quart)
- Meat thermometer
- Mixing Bowl
- Small saucepan (for gravy)
- Baking sheet (for broiling)
- Aluminum foil (optional rack)
Ingredients
- 1 5-7 lb bone-in or boneless turkey breast
- 2 tbsp brown sugar
- 1 tbsp garlic powder or 3 cloves garlic, minced
- 1 tsp smoked paprika
- 1/2 cup low-sodium chicken broth
- 1 tbsp soy sauce
- 1 tbsp olive oil or softened butter
- Salt and pepper to taste
- 2-3 sprigs fresh rosemary thyme, or sage
Instructions
- Pat the turkey breast dry with paper towels.
- In a small bowl, mix brown sugar, garlic powder, paprika, salt, and pepper.
- Rub the seasoning mix all over the turkey breast.
- Drizzle with olive oil or rub in butter for moisture and browning.
- Place the turkey breast skin-side up in a greased slow cooker or on a foil ring.
- Pour chicken broth and soy sauce around (not over) the turkey.
- Cover and cook on low for 6-7 hours or high for 3-4 hours, until internal temperature reaches 165°F (74°C).
- For crispy skin, broil the cooked turkey breast for 4-6 minutes until golden.
- Let the turkey rest for 10-15 minutes before slicing.
- Optional: Use crockpot drippings to make a simple gravy.
Notes
- Calories: 350
- Protein: 55g
- Fat: 10g
- Carbohydrates: 4g
- Sugar: 2g
- Fiber: 0g
- Sodium: 540mg
Ingredients, Prep & Step-by-Step Guide
What You’ll Need for Crockpot Turkey Breast
You don’t need a long grocery list to make a tender, flavorful crockpot turkey breast. Just a few pantry staples and fresh herbs go a long way. I like using a bone-in, skin-on turkey breast (about 5-7 pounds), but a boneless version works too if you’re short on space or time. The bone adds flavor and helps keep the meat moist, while the skin locks in juices during slow cooking.
Here’s what you’ll need:
- 1 bone-in or boneless turkey breast (5-7 lbs)
- 2 tablespoons brown sugar
- 1 tablespoon garlic powder or 3 minced garlic cloves
- 1 teaspoon smoked paprika (or regular paprika for a milder flavor)
- 1/2 cup chicken broth (low-sodium is best)
- 1 tablespoon soy sauce (adds umami depth)
- 1 tablespoon olive oil or softened butter
- Fresh rosemary, thyme, or sage sprigs
You can mix and match spices based on your taste. I sometimes swap in Cajun seasoning for a spicy kick or lemon zest for a bright citrus twist. Don’t skip the herbs, they infuse the turkey with fresh, aromatic notes that complement the slow cooking process beautifully.
Step-by-Step Cooking Instructions
Start by greasing your slow cooker or placing a foil ring on the bottom to elevate the meat. Pat the turkey breast dry with paper towels and rub it with a blend of brown sugar, garlic, paprika, salt, and pepper. Drizzle olive oil or rub in butter to help the skin brown and hold flavor.
Place the turkey breast skin-side up on the foil ring or directly in the crockpot. Pour in chicken broth and soy sauce around the meat (not over it) to maintain seasoning on the skin. Cover and cook on low for 6-7 hours or high for 3-4 hours, depending on the size. Use a meat thermometer to check for doneness, the thickest part of the breast should register 165°F.
Want that crispy golden skin like you see in the pictures? After slow cooking, place the turkey breast on a foil-lined baking sheet and broil it for 4-6 minutes. Keep an eye on it, it crisps up fast!
Don’t forget the gravy. Pour those flavorful drippings into a small saucepan. Whisk in a roux of butter and flour, simmering until smooth and thick. Spoon it over slices for a comforting, cozy finish.
Leftovers? You’ll love transforming them into turkey pot pie or even a hearty white bean turkey chili for chilly nights.
Tips, Variations & Troubleshooting
Flavor Variations for Crockpot Turkey Breast
Once you’ve mastered the basic crockpot turkey breast recipe, it’s time to get creative. The beauty of this slow-cooked dish is how easily it adapts to different flavor profiles. You can keep it classic or spice things up with global twists.
Love a smoky depth? Try a smoked paprika and cumin rub. Craving something cozy and herbaceous? Go with rosemary, sage, and thyme. I’ve even done a maple-mustard glaze that was unexpectedly amazing. Just whisk together equal parts Dijon mustard and maple syrup, and brush it over the turkey before slow cooking. It adds a sweet-savory coating that caramelizes beautifully when broiled.
For those who like a little heat, a Cajun-style rub with cayenne, garlic, and onion powder brings bold flavor. You can even experiment with Asian-inspired marinades, like soy sauce, ginger, and sesame oil, for a rich, umami-packed variation.
No matter the direction, stick to this golden rule: don’t skip the seasoning rub. It builds a flavor base that infuses the entire turkey breast as it cooks slowly.
Common Issues & How to Fix Them
Even simple recipes can go sideways. Here’s how to avoid common mistakes when cooking crockpot turkey breast.
Dry turkey? First, make sure you’re using a meat thermometer. You want an internal temp of exactly 165°F, no guessing. Overcooking is the #1 culprit of dry meat. If your crockpot runs hot, check the turkey an hour early.
Rub sliding off? Always pat the turkey dry before seasoning. Moisture on the skin makes it harder for the rub to stick.
Skin too soft? That’s normal in a crockpot. Just transfer the cooked turkey to a baking sheet and broil for 4-6 minutes to crisp it up. Watch it closely, it browns fast.
Forgot to thaw the turkey? Don’t cook it frozen. Thaw in the fridge for 24-48 hours depending on size. If you’re short on time, place the sealed breast in a cold water bath and change the water every 30 minutes.
And if you’re wondering what to do with the leftovers, I’ve turned mine into ground turkey and sweet potato casserole more than once. For something a little different, these Greek turkey meatballs with tzatziki sauce are a knockout.
Serving Ideas, Storage & Leftover Recipes
What to Serve with Crockpot Turkey Breast
This crockpot turkey breast is flavorful enough to be the centerpiece of any meal, holiday or not. I like pairing it with classic comfort sides like mashed potatoes, roasted carrots, and buttery green beans. The slow cooker drippings make an easy, rich gravy that pulls everything together.
For texture and flavor contrast, I recommend serving it with a crisp apple salad or garlic herb stuffing. And don’t forget the bread, either warm rolls or crusty sourdough for mopping up all that delicious gravy.
This turkey breast also works beautifully with modern sides like quinoa pilaf, maple-glazed Brussels sprouts, or creamy cauliflower mash if you’re going lower-carb. Whether you’re hosting or just feeding your family on a cozy Sunday, this dish checks all the boxes: simple, satisfying, and stress-free.
If you’re planning a larger spread or need poultry alternatives, you might also enjoy this easy chicken pot pie crock pot recipe, it’s another hands-off comfort classic.
How to Store & Use Leftovers
Leftovers are one of my favorite parts of this recipe. The cooked turkey stays juicy for days and works in all kinds of creative ways.
Store sliced or shredded crockpot turkey breast in an airtight container in the fridge for up to 4 days, or freeze it for up to 3 months. Just be sure to label your containers so you don’t forget what that deliciousness is a month from now.
When you’re ready to reheat, sprinkle a bit of broth over the turkey before microwaving or warming it on the stovetop. This keeps it moist and tender.
For repurposing, I love turning leftovers into turkey sandwiches, wraps, or grain bowls. But if you’re feeling cozy, use the extra meat in a Hearty Cincinnati Chili or toss it into a batch of turkey meatballs in creamy spinach sauce.
FAQs
What ingredients are needed for a crockpot turkey breast recipe?
All you need is a turkey breast (bone-in or boneless), garlic or garlic powder, paprika, brown sugar, chicken broth, soy sauce, herbs like rosemary or thyme, and a bit of olive oil or butter.
How long should you cook turkey breast in a crockpot?
Cook on low for 6-7 hours or high for 3-4 hours. Always check that the internal temperature reaches 165°F before serving.
Can you put a frozen turkey breast in the crockpot?
No. For food safety, always thaw your turkey breast in the fridge for 24-48 hours before cooking it in a slow cooker.
How do you get crispy skin on a crockpot turkey breast?
After cooking, transfer the turkey to a baking sheet and broil it for 4-6 minutes until the skin turns golden and crisp.
Making a juicy, flavorful crockpot turkey breast doesn’t require an oven, fancy gear, or culinary training. It just takes a slow cooker, a good rub, and a little trust in the process. Whether you’re hosting Thanksgiving in a small space or just want a simple way to enjoy turkey year-round, this recipe has your back.
I’ve used it for quiet Sundays, Friendsgivings, and even meal prep for the week. It’s reliable, delicious, and best of all, it frees up time so you can enjoy the moments that really matter around the table.
Give this a try and let your crockpot do the heavy lifting. Then, dig in and savor every bite.
