How To Make Tender, Juicy Turkey Breast in the Slow Cooker

Food & Recipes

How To Make Tender, Juicy Turkey Breast in the Slow Cooker

Looking for an easy way to make tender, juicy turkey breast without roasting? This slow cooker recipe gives you moist, flavorful meat every time. It’s great for weeknight dinners, meal prep, or small holiday gatherings.

As a food blogger with over 30 years of testing recipes, I’ve perfected this crockpot turkey breast method. No oven babysitting required. Just set it and forget it for juicy turkey breast that shreds easily.

Why Slow Cooker Turkey Breast Beats the Oven

Roasting can dry out turkey breast, but the slow cooker’s gentle heat keeps it moist, similar to braising at a low temperature.

You’ll get tender turkey breast infused with herbs and broth. It’s versatile for sandwiches, salads, or slicing thin. Plus, it’s beginner-friendly with no brining needed.

This recipe serves 6-8 and requires minimal hands-on time. Prep in 15 minutes and cook on low for 6-7 hours.

Ingredients for Slow Cooker Turkey Breast

You’ll need these pantry staples to make a moist turkey breast:

  • 3-4 lb bone-in, skin-on turkey breast (fresh or thawed; avoid pre-sliced)
  • 1 large yellow onion, quartered
  • 4 garlic cloves, smashed
  • 2 carrots, chopped into chunks
  • 2 celery stalks, chopped
  • 1 cup low-sodium chicken broth
  • 2 tbsp unsalted butter, softened
  • 1 tbsp olive oil
  • Fresh herbs: 4 sprigs thyme, 2 sprigs rosemary (or 2 tsp dried)
  • Seasonings: 2 tsp kosher salt, 1 tsp black pepper, 1 tsp smoked paprika, ½ tsp garlic powder, ½ tsp onion powder
  • Optional: 1 tbsp Dijon mustard for the rub

These ingredients give the turkey a flavorful base. The skin will crisp up at the end for extra texture.

Essential Tools You’ll Need

  • A 6-quart slow cooker works best, especially if it is oval-shaped to fit the turkey breast.
  • You’ll need a meat thermometer to ensure the turkey reaches 165°F inside.
  • Have tongs and a cutting board ready.
  • If you want crispy skin, you can use a broiler at the end.

You don’t need any special gadgets. A regular slow cooker does the job well.

Step-by-Step Instructions: Slow Cooker Juicy Turkey Breast

Follow these steps to ensure your turkey breast turns out tender in the slow cooker. I’ve added tips to help you avoid common mistakes.

Step 1: Prep the Turkey Breast

Use paper towels to pat the turkey dry. This helps the rub stick.

Mix softened butter, olive oil, Dijon (if using), salt, pepper, paprika, garlic powder, and onion powder into a paste.

Gently loosen the skin with your fingers. Put half the rub under the skin on the meat, and spread the rest over the top and sides.

Pro Tip: Dry skin prevents steaming; it promotes browning later.

Step 2: Build the Veggie Base

Scatter onion quarters, smashed garlic, carrots, and celery in the bottom of the slow cooker. Add thyme and rosemary sprigs.

Pour in the chicken broth. This creates steam to keep the turkey moist and makes a good base for gravy.

Step 3: Add the Turkey and Cook

Place the turkey breast on top of the vegetables, skin side up. Ensure no liquid covers the turkey’s top.

Cover and cook on low for 6 to 7 hours. Check after 6 hours. The thickest part of the meat should reach 165°F.

Why low? High heat toughens proteins. Low heat yields fall-apart tender results.

Step 4: Crisp the Skin (Game-Changer)

Carefully move the turkey to a baking sheet lined with foil—broil on high, 4 to 6 inches from the heat, for 3 to 5 minutes. Watch closely so it does not burn.

Let the turkey rest for 10 minutes under a loose piece of foil. This helps the juices spread for the best flavor.

Step 5: Make Gravy from Drippings

Pour the liquid from the slow cooker into a saucepan, straining out the solids (you can throw them away or save them for soup). Simmer the liquid with a mixture of 2 tablespoons of cornstarch and water until it thickens.

Add salt and pepper to taste. Pour the gravy over the turkey slices for a meal that looks and tastes like it’s from a restaurant.

Serving Suggestions for Your Crockpot Turkey

Slice the turkey against the grain for thick, juicy pieces. Try serving it with:

  • Mashed potatoes or roasted veggies
  • Cranberry sauce and green beans
  • Turkey salad wraps with mayo and celery.
  • BBQ pulled turkey sandwiches

Keep leftovers in the fridge for up to 4 days or freeze for 3 months. Reheat gently with a little broth to keep them moist.

Nutrition Per Serving (Approx.)

  • Calories: 280
  • Protein: 42g
  • Fat: 10g
  • Carbs: 3g (veggie base included)

This recipe is high in protein and low in carbs, making it a good choice for keto or clean eating plans.

Troubleshooting: Fix Common Slow Cooker Turkey Issues

Dry meat? It was cooked too long or on high. Always use bone-in for moisture retention.

Bland flavor? Increase the rub with fresh herbs or add a splash of soy sauce to the broth.

Won’t shred? It pulls easiest at 190-195°F internal for pulled-style.

Skin soggy? The mandatory broil step crisps it perfectly.

These fixes come from years of testing easy turkey breast recipes.

Storage and Reheating Tips

Let the turkey cool completely before refrigerating it. Slice or shred it for easy meals later.

To reheat, add a splash of broth and warm the slices in the microwave, or cover and heat in the oven at 300°F.

FAQs

How long to cook a turkey breast in a slow cooker?
Cook bone-in turkey breast on low for 6-7 hours, until the internal temperature reaches 165°F.

Do you need to sear a slow cooker turkey breast?
No searing is needed; a rub-and-broil finish crisps the skin beautifully.

Can I make slow-cooker turkey breast without skin?
Yes, boneless skinless works; increase butter rub for moisture.

What’s the best liquid for crockpot turkey breast?
Chicken broth adds savoriness; wine or apple cider boosts flavor.

How to keep turkey breast moist in a slow cooker?
Use bone-in, low heat, and veggie base for natural steaming.