Slow Cooker Turkey Breast

Turkey Breast Options 

Bone-in, skin-on: We recommend bone-in, skin-on turkey breast because you’ll get more flavor. As an added bonus, the fat under the skin on the turkey helps to keep the meat extra moist. 

When we make this recipe, we use a bone-in, skin-on split turkey breast, which means the turkey breast was split in half down the center. The bone is still in there and the skin is still on, but each breast piece only weighs about 2 pounds. 

Splitting it in two allows it to cook a bit faster since the meat isn’t as thick so it doesn’t take as long to be cooked through to the center. 

It is also much easier to fit in the Crock Pot, so it is particularly good if you have a smaller pot.

Boneless, skinless: You can use boneless, skinless turkey breast as well. The slow cooker does a great job of keeping meat moist and tender all on it’s own with or without bones and skin. 

Whole turkey breast: If you use a whole turkey breast that’s no problem either! You will just want to make sure it will fit in your slow cooker. If needed, you may need to trim it or cut it to fit. 

Deboned turkey breast: You can also use a deboned turkey breast. These often come rolled up and bound with cooking twine. We used one for our Instant Pot turkey breast last year. This is a great option if you are serving more people and need a little more meat but still need it to fit in your slow cooker. 

Instructions

Here’s what you need to do to make this recipe in the slow cooker.

Step 1 – Prepare the breast.

Once you remove the turkey breast from the packaging, pat it dry with a paper towel. Next, pour the olive oil over it and rub it over all sides.

In a small bowl, stir the salt, poultry seasoning, paprika, garlic powder, onion powder, and pepper until combined. Use your hands to rub the seasoning all over the turkey breast.

Step 2 – Prep the veggies.

Chop the celery and carrots in half, cut the onion into six wedges, and then peel and crush the garlic. Once cut, place the celery, carrots, onion, and garlic in the bottom of the slow cooker and pour the chicken broth over it.

Step 3 – Cook the turkey breast.

With the veggies and broth in place, lay the turkey breast on top and then place the lid on top of the slow cooker. Set the cooker to LOW and cook for 4 to 5 hours. 

The turkey is done when it reaches an internal temperature of 165 degrees F. Since cook times can vary based on the size of the turkey breast, start checking the internal temperature with an instant read thermometer around 4 hours.

Step 4 (Optional) – Crisp the skin.

As an optional step, you can crisp the skin a bit under the broiler. To do this place the cooked turkey breast on a baking sheet, set oven it to broil on HIGH and place the turkey breast under the broiler for approximately 5 to 7 minutes or until the skin begins to brown. 

Make sure to keep an eye on it so it does not burn. 

Step 5 – Slice and Serve. Once the turkey has cooked through, carefully remove it from the slow cooker (or oven if you completed step 4) and place on a cutting board. Slice turkey and serve.

You can save the dripping to make a delicious homemade turkey gravy that takes is great served over turkey, mashed potatoes, and dressing.

How Long Do You Cook Turkey in a Slow Cooker?

Cook times will vary based on the size of your turkey breast. 

To help you out, below are approximate cook times based on weight. Your turkey is fully cooked when it reaches an internal temperature of 165 degrees F. 

We highly recommend purchasing an instant read thermometer for this. It takes all of the guesswork out of cooking meats!

Cook times for turkey breasts:

• 2 to 3 pounds: 4 to 4.5 hours on Low
• 4 to 5 pounds: 5 to 5.5 hours on Low
• 6 to 7 pounds: 6 to 6.5 hours on Low

Save the Broth! 

Turkey and vegetables make a great broth. 

You can use the broth to make turkey gravy with lots of extra flavor. 

To store the broth, remove the vegetables and throw them away. Next, place a fine mesh strainer on a large bowl and pour the broth through the strainer to remove any lumps. 

Let cool completely and skim any excess fat off of the top. You can store the broth in the refrigerator for up to 5 days or in the freezer for up to 3 months. 

Crisping the Skin 

The slow cooker can make amazingly juicy breasts, but it does have one down side: the skin doesn’t get crispy as it’s cooking. That usually isn’t a problem for my family because I remove the skin before serving anyways. 

If you like crispy skin, it can be done! You’ll need to set your oven to broil on high and then put your cooked turkey breast on a baking sheet. Finally, you’ll need to place it under the broiler and let it roast for 5 to 7 minutes or until the skin gets crispy. 

We’re not going to lie, you’re never going to get that delicate, completely crispy skin that you would get from cooking in the oven for hours. But, we can promise you that when you bite into this perfectly tender turkey breast that you didn’t have to baste and tend to for hours, you won’t care! 

What to Serve With It 

If you are struggling to figure out what to make with the breast, here are some of our suggestions:

• Sweet Potato Casserole with Marshmallows
• Not Your Mom’s Mashed Potatoes
• Instant Pot Mashed Potatoes
• Cranberry Sweet Potato Casserole
• Cranberry Jello Salad
• Apple Pecan Stuffing
• Southern Cornbread Dressing
• Creamed Corn Casserole {Corn Pudding}
• Duchess Potatoes
• The BEST Cauliflower Mash {Keto}
• Stovetop Creamed Corn