Crockpot Turkey Breast

Crock Pot Turkey Breast always comes out tender, juicy, and full of savory flavor!

Smaller gatherings or weekly prep are perfect for making a turkey breast in the crockpot!

turkey breast on a plate with garnish for Crockpot Turkey Breast

ingredients for Crockpot Turkey Breast including carrots, celery, onion, broth, seasonings, butter, and turkey

Ingredient Tips

Turkey Breast – A boneless, skin-on turkey breast is the perfect size for this recipe, but you can use any size that fits in your Crockpot (see cooking table below).
Vegetables – Vegetables create a “raft” that elevates the meat from the bottom of the crockpot. Carrots, celery, and onions add subtle flavor to the broth as well. You can add mushrooms if you like.
Seasonings – Homemade poultry seasoning is ideal for this turkey. Feel free to add additional herbs like sage, thyme, a bay leaf, or a sprig of rosemary, which will add flavor to the meat and the broth.
Variations – Make a savory turkey gravy with the broth or whisk a packaged gravy mix into the broth instead of using water.

veggies in the bottom of a crockpot for Crockpot Turkey Breast

veggies and seasoned turkey in a crockpot for Crockpot Turkey Breast

How to Make Crock Pot Turkey Breast

Prep and season the turkey with butter per recipe below.
Place vegetables in the bottom of a crockpot and add the turkey on the top.
Cook per the guidelines below and remove the turkey once it gets to 160°F.
Broil if desired.

Let the turkey rest before slicing.

sliced turkey breast on a plate for Crockpot Turkey Breast

Turkey Breast Crockpot Cooking Times

This recipe uses a 2 lb skin-on boneless turkey breast with the skin, but here’s a chart listing other sizes as long as they fit in your crockpot.

2 lb turkey breast – 2 hours 45 minutes to 3 hours 15 minutes
3 lb turkey breast – 3 hours 45 minutes to 4 hours 15 minutes.
4 lb turkey breast – 4 hours 45 minutes to 5 hours 15 minutes.

Tips for Cooking Turkey Breast

Since turkey is so lean, an instant-read thermometer will help you determine when the meat is done, underdone, or overdone. The internal temperature should always reach 165°F. You can also use a thermometer that stays in the meat, such as this one.
Always let the turkey rest before slicing it. This allows the juices to recirculate back into the meat keeping it juicy.
If the veggies aren’t fully softened by the time the turkey breast is done, cook them on the stove in the broth while the turkey is resting.

Did you make this Crockpot Turkey Breast? Be sure to leave a rating and a comment below!

image of Everyday Comfort cookbook by Holly Nilsson of Spend With Pennies plus text

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This recipe makes perfectly juicy, tender turkey with slow-cooked flavor.

Prep Time 20 minutes

Cook Time 2 hours 55 minutes

Total Time 3 hours 15 minutes

Servings 4 servings

Remove netting from turkey breast (if it has any), and pat dry with a paper towel.
Mix melted butter, poultry seasoning, salt, garlic powder, onion powder, black pepper, and paprika in a small bowl. Brush the mixture evenly over the turkey breast.
Pour broth into the bottom of a 6-quart slow cooker. Place the vegetables in the bottom.
Place the turkey breast, skin side up, on top of the vegetables.
Place the lid on the slow cooker and cook on low (times below) until the internal temperature reaches 160°F. Do not overcook.
Transfer the turkey breast to a plate and allow to rest for 10 minutes.
For crispy skin, place the turkey breast on a rimmed foil-lined baking sheet and broil for 3 to 5 minutes or until browned. Slice and serve.

The celery, carrots, and onions add flavor to the broth and hold the turkey out of the liquid. Another option is to place the turkey on a small rack to ensure it roasts instead of stews.
Adjust cooking time based on the size of the turkey breast.:

2lbs – 2 hours 45 minutes to 3 hours 15 minutes.

3lbs – 3 hours 45 minutes to 4 hours 15 minutes.
4lbs – 4 hours 45 minutes to 5 hours 15 minutes.

IMPORTANT: Use a meat thermometer and remove the turkey breast when it reads 160°F. The temperature will rise after removal and should reach 165°F after a few minutes. Check the temperature early to prevent overcooking.
If the vegetables have not cooked enough by the time the turkey is done, chop them and simmer them in the broth on the stove while the turkey rests until they’re tender. They can also be refrigerated and added to soups or stews later.
Use the liquid drippings to make a gravy. If using a packaged gravy mix, use the drippings in place of water.

4.99 from 73 votes

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Dinner, Entree, Main Course, Slow Cooker, Turkey

Cuisine American

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