Turkey Breast in the Crockpot
A simple and delicious recipe for cooking turkey breast in a crockpot, resulting in a tender dish perfect for a family meal. Serve with warm gravy made from the drippings.
If the thought of roasting a whole turkey stresses you out, this Turkey Breast in the Crockpot is your answer. Tender, juicy, perfectly seasoned turkey breast cooked entirely in the slow cooker, with drippings that turn into the most incredible gravy. It is the easy holiday hack that gives you all the Thanksgiving flavor without giving up your oven all day.
I love this method for small Thanksgivings, Friendsgivings, or any time you want turkey without the production. The crockpot does all the work, the meat comes out moist (because it is basically self-basting in its own juices for hours), and you free up your oven for stuffing, sweet potatoes, rolls, and all the sides that need oven time. It is genuinely a game-changer.
A few small touches make this turkey breast taste like you actually worked. A generous slather of softened butter rubbed all over the bird seals in moisture and adds richness. A bold seasoning blend of onion powder, garlic salt, poultry seasoning, and black pepper builds the savory base. And fresh rosemary and thyme sprigs at the bottom of the crockpot infuse the meat with herby aromatics as it cooks.
Slice it into beautiful slabs of white meat (or dark meat if you got a combo breast), spoon warm gravy made from the drippings over the top, and you have a centerpiece-worthy main with minimal effort. Perfect for holiday meals, Sunday suppers, or anytime you want sandwiches for the week. Let's make it.
📝 Ingredients
- 1 (3-5 lb) turkey breast — white and/or dark meat
- 1 cup chicken broth
- Fresh rosemary and/or thyme (optional)
- 1 stick softened butter
- 1 TBSP onion powder
- 1 TBSP garlic salt
- 1 TBSP poultry seasoning
- Black pepper
👩🍳 Directions
- 1
Unwrap the turkey breast and place the gravy packet in the fridge for later, if using. Keep the netting on and pat the turkey completely dry.
- 2
Rub the softened butter all over the turkey — whatever doesn't stick, place on top. Season with onion powder, garlic salt, poultry seasoning, and black pepper.
- 3
Pour the chicken broth into the bottom of the crockpot.
- 4
Add fresh herb sprigs to the bottom (optional).
- 5
Place the turkey breast on top of the herbs.
- 6
Cover and cook on LOW for 4-5 hours.
- 7
Remove the turkey from the crockpot. Use the drippings to make the gravy according to the packet instructions.
- 8
Slice the turkey and serve with warm gravy.
Ingredient Notes & Substitutions
Turkey breast: A 3 to 5 pound bone-in or boneless turkey breast. Some come with netting (keep it on during cooking) and a gravy packet (save it for later if using). White meat only or a combo of white and dark both work great.
Butter: One stick (half a cup) softened to room temperature. Set it out 30 minutes before you start. Softened butter sticks to the turkey way better than melted.
Chicken broth: 1 cup poured into the bottom of the crockpot. This keeps the turkey moist and becomes the base of the gravy. Low-sodium is best.
Onion powder: 1 tablespoon. Brings savory depth without the texture of fresh onion.
Garlic salt: 1 tablespoon. Salts and seasons in one move. Lawry's seasoned salt also works.
Poultry seasoning: 1 tablespoon. A pre-blended mix of sage, thyme, marjoram, rosemary, and other herbs that defines that classic Thanksgiving flavor.
Black pepper: A generous few cracks. Adjust to taste.
Fresh herbs: Optional. Fresh rosemary and/or thyme sprigs tucked under the turkey infuse herby aromatic flavor. Dried herbs work in a pinch.
How to Store, Reheat & Freeze
Store sliced turkey breast in an airtight container with some of the broth or gravy to keep it moist. It keeps in the fridge for up to 4 days. Reheat covered in a 300 oven for 10 to 15 minutes, or microwave individual portions with a splash of liquid.
To freeze, slice or cube the turkey and freeze in airtight bags or containers with some of the broth for up to 3 months. Thaw overnight in the fridge before reheating. The texture stays great when properly stored.
What to Serve With Crockpot Turkey Breast
This is your Thanksgiving spread centerpiece. Pair with mashed potatoes, stuffing, green bean casserole, corn casserole, cranberry sauce, sweet potato casserole, and dinner rolls for the full holiday meal. For Sunday supper, simpler sides like roasted vegetables, mashed potatoes, and a salad work beautifully. Leftover turkey makes incredible sandwiches with cranberry sauce on sourdough, turkey pot pie, turkey noodle soup, or shredded into casseroles.
💡 Tips for Success
- Buy a 3 to 5 pound turkey breast that fits comfortably in your crockpot. Bone-in or boneless both work. Some have netting, which you keep on during cooking to help the breast hold its shape.
- Pat the turkey completely dry with paper towels before seasoning. Dry skin grabs the butter and seasonings better, and helps build a flavorful exterior.
- Use softened butter, not melted. Melted butter runs right off the turkey, but softened butter sticks and creates a thick, flavorful coating you can press into the meat.
- Season heavily. A 4-pound turkey breast needs a generous hand with the spices. Do not be shy with the onion powder, garlic salt, and poultry seasoning.
- Add fresh herb sprigs (rosemary, thyme, or both) under the turkey if you have them. The steam during cooking infuses the meat with herby flavor. Dried herbs work in a pinch.
- Cook on LOW only. High heat in the crockpot dries out turkey breast fast. Low for 4 to 5 hours gives you the most tender, juicy result.
- Use a thermometer to check doneness. The internal temp should hit 165 in the thickest part. If you cannot find your thermometer, the meat should shred easily and the juices should run clear.
- Make the gravy from the drippings. Strain the drippings, add to a saucepan, whisk with a tablespoon of flour or cornstarch slurry, and simmer until thickened. Way better than packet gravy.
❓ Frequently Asked Questions
Can I use a frozen turkey breast?
No. Thaw the turkey breast completely in the fridge before cooking, which takes about 24 hours per 4 pounds. Cooking from frozen in the slow cooker keeps the meat in the food safety danger zone for too long.
Can I cook a whole turkey in the crockpot?
Only if it fits and is under 12 pounds. Whole turkeys are typically too large for most crockpots. The turkey breast version is the workaround that lets you slow-cook just the breast meat.
Do I need to flip the turkey during cooking?
No. The bottom stays in the broth (which keeps it moist) while the top develops flavor from the butter and seasonings. Flipping just disturbs the meat.
Can I crisp up the skin after?
Yes. After cooking, transfer the turkey to a sheet pan and broil for 3 to 5 minutes until the top is golden brown. Watch closely so it does not burn.
How do I make gravy from the drippings?
Strain the drippings into a saucepan. Whisk 2 tablespoons of cornstarch with 2 tablespoons of cold water, then whisk into the simmering drippings. Cook for 2 to 3 minutes until thickened. Season to taste. If you have the gravy packet from the turkey, follow its instructions but use the drippings as the liquid.
How long do leftovers keep?
Sliced turkey breast keeps in the fridge for up to 4 days in an airtight container. Add a little broth or drippings to keep it moist. Reheat covered in a 300 oven for 10 to 15 minutes, or microwave gently.
Can I freeze it?
Yes. Slice or cube the turkey and freeze in airtight bags with some of the broth or gravy for up to 3 months. Thaw overnight in the fridge before reheating.
Made this recipe?
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