Slow Cooker Boneless Turkey Breast
Juicy, tender, and golden, this Slow Cooker Boneless Turkey Breast is the ultimate hands-off holiday turkey recipe. Perfect for Thanksgiving, small gatherings, or easy weeknight meals.
SLOW COOKER BONELESS TURKEY BREAST
Nothing screams holiday meltdown like trying to roast a turkey while juggling every casserole known to mankind. Enter this slow cooker boneless turkey breast, your sanity-saving hero. Juicy, tender, and buttery, this turkey breast cooks itself while you wrangle side dishes, sip wine, and dodge questions about when dinner’s ready. If you’re hunting for easy slow cooker turkey breast recipes, this one is hands-down a winner.. perfect for holidays or a stress-free weeknight.
We eat this probably two or three times a year (sometimes more, if leftovers count), and it’s that good. The slow cooker does the heavy lifting, but that golden, herb-crusted finish makes it feel like you slaved all day. Plus, this easy thanksgiving turkey breast doubles as a weeknight miracle if you’re feeling fancy. Serve alongside my Green Bean Casserole or Loaded Cauliflower Casserole for a full table spread.
What Is a Slow Cooker Boneless Turkey Breast?
A boneless turkey breast slow cooker recipe is a boneless, skin-on turkey breast cooked low and slow with butter, garlic, and fresh herbs until juicy and tender. Finish it under the broiler for a gorgeous golden crust. It’s the ultimate holiday turkey breast recipe .. stress-free, safe, and delicious. Pair it with my Loaded Baked Potato Casserole or cranberry orange relish for a full festive meal.
Why You’ll Love This Dish
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Hands-off cooking – The slow cooker does the work; you just pop in the herbs, butter, and turkey. Perfect for easy slow cooker turkey breast recipes.
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Juicy every time – Low, slow heat keeps this turkey breast from drying out (goodbye, sad Thanksgiving sandwiches). A true moist turkey breast recipe.
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Golden, buttery skin – Quick broil at the end turns the top into a showstopper. One of the best slow cooker turkey breast tricks.
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Gravy ready in minutes – The drippings are already flavor-packed, perfect for my sweet potato bake.
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Perfect for smaller gatherings – Feeds 4–6 people. A thanksgiving turkey for small gathering solution that doubles as a family-friendly turkey recipe.
- Easy Peasy – No overnight turkey brining, no burning yourself on the oven while you baste, no dropping the 50 lb pan of turkey. Just moist, perfectly seasoned turkey breast and the drippings at the bottom of your slow cooker make the BEST gravy!!
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Choosing the Right Ingredients & Why They Matter
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Boneless turkey breast (7–8 lbs, skin-on) – Retains flavor and moisture; easier to carve for smaller tables.
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Softened butter (3 tablespoons + extra for finishing) – Locks in juiciness and flavor.
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Fresh herbs (rosemary, thyme, sage, 2–3 garlic heads) – Infuses the turkey and makes the house smell amazing.
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Seasonings (garlic powder, onion powder, smoked paprika, salt) – Classic flavor punch.
- Garlic Heads – Adds flavor and keeps your turkey elevated!
Do you see that ingredient list???? No huge plastic container and trying to find space in your fridge to brine a turkey for two days before serving.
No exotic ingredients to stuff your turkey with. FIVE ingredients to make the juiciest turkey and the most flavorful turkey gravy with NONE of the work.
HOW TO MAKE SLOW COOKER TURKEY BREAST
Prep Your Turkey
Pat 7–8 lbs boneless turkey breast dry. Combine 4 tablespoons softened butter with 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon smoked paprika, 1 teaspoon salt, and freshly chopped thyme.
Heather’s Note: Dry turkey = sad turkey. Patting it ensures crisp skin and juicy meat.
Place 2–3 garlic heads (halved) and fresh herb sprigs in the slow cooker and then nestle the turkey breast on top.
Heather’s Note: Lifting the turkey keeps it from boiling in its own juices and locks in flavor.
Using your hands, smear 3/4 of the herb butter all over the turkey breast before placing your turkey to sit on top of the garlic and herbs in your slow cooker.
Slow Cook
Cover and cook on Low for 5–6 hours until internal temperature hits 165°F. Resist peeking; slow cookers are patient, unlike your relatives.
Heather’s Big Deal Success Tip #1: Use a meat thermometer — guessing = tears.
Broil for Finish
Preheat oven to Broil, move the turkey to an oven-safe dish, brush with remaining 1 tablespoon butter, and broil 1–2 minutes until golden brown.
Heather’s Note: Watch closely. Skin goes from “chef’s kiss” to charcoal in seconds.
Make the Gravy
Strain drippings into a saucepan (~2 cups). Melt 4 tablespoons butter, whisk in 4 tablespoons flour, and slowly add drippings until thickened. Season with salt and pepper. Serve with my dinner rolls or green bean casserole.
Heather’s Big Deal Success Tip #2: Don’t skimp on butter. It’s gravy magic.
Serve
Slice, pour gravy, and admire that you just made a juicy slow cooker turkey without a meltdown.
PRO TIPS FOR PERFECT CROCK POT TURKEY
- For this recipe, bone in, skin on turkey is recommended because of the extra flavor. However, you can easily make this recipe with boneless turkey breast as well. I show you how to crisp the skin so you don’t have to miss out on not getting a piece of that.
- Be sure to keep in mind how big your crock pot is when buying your turkey. I’ve miscalculated before and had to weigh my slow cooker lid down with a cast iron pot lid before to keep it closed. You will want to be using a large oval crock pot for this turkey breast.
- You want to cook your turkey until it reaches an internal temperature of 165F. A double breast turkey that weighs about 7 lbs are cooked in five to six hours. Keep an eye on your turkey as time draws near.
- Don’t skip the part about adding the seasoned butter. It adds amazing flavor and helps to season your turkey broth and therefore your gravy.
- The reason you are adding garlic to the bottom of your slow cooker is to keep your turkey out of the liquid. You want it cooked, not boiled.
- Crispy turkey skin is a guilty pleasure when it comes to the holidays. Take the time to crisp the turkey skin under the broiler in your oven. It only takes a few minutes and the flavor is worth it!
- Thaw your frozen turkey breast completely before adding it to your slow cooker. Usually a 7 lb turkey breast needs two days in the refrigerator to thaw completely before cooking.
- Let the turkey rest for about 10 minutes before carving into it. Tent it with foil to keep it nice and warm!
- When you are broiling your turkey, watch CAREFULLY as it can go from perfect to burned in a hurry. A new oven works a lot faster than a 15 year old oven, trust me 🙂
Storage & Freezing
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Refrigerate: 4 days in an airtight container.
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Freeze: Slice and freeze up to 3 months. Thaw overnight, reheat gently with a splash of broth.
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Ideal for slow cooker thanksgiving turkey leftovers or meal prep.
FAQ
Can I use bone-in turkey breast instead?
Yes, but adjust cooking time. You’ll get slightly more flavor from the bone.
Can I skip the broiler?
Sure, but the skin won’t be that crispy golden showstopper.
Can I cook a frozen turkey in a slow cooker?
Short answer: no, don’t do it. Slow cookers don’t bring frozen poultry up to a safe temperature fast enough. Always thaw completely before cooking — it only takes a day or two for a boneless breast this size.
What sides go best?
Mashed potatoes, green bean casserole, stuffing, or cranberry orange relish.
Can this be made ahead?
Yes! Cook turkey the day before, slice, store, and reheat with gravy before serving.
Is this recipe kid-friendly?
Absolutely — mild seasoning makes it perfect for the whole family.
TURKEY SERVING PER PERSON
When it comes to figuring out how much turkey serving per person, you’ll want to count on buying at least one pound of turkey breast per person.
Remember, with bone-in turkey breast, the carcass of the turkey is added into the weight and that’s not something you will be eating, so try to aim for 1 to 1 1/2 pounds per person.
MORE HOLIDAY DISHES YOU WILL LOVE
- Orange Cranberry Pecan Goat Cheese Balls
- Green Bean Casserole with Bacon
- Sage Biscuits
- Garlic Parmesan Mashed Parsnips
- Apple Cranberry Chutney
This slow cooker boneless turkey breast proves that you don’t need hours of oven babysitting to serve up juicy, flavorful holiday magic. Whether it’s a big Thanksgiving feast or a stress-free weeknight dinner, this turkey delivers golden skin, melt-in-your-mouth meat, and gravy that will have everyone asking for seconds. Trust me, once you try this easy slow cooker turkey breast recipe, it’ll become your go-to for any occasion.. just slice, serve, and enjoy the applause (and leftovers!).
xoxo, Heather
Juicy Slow Cooker Turkey Breast
Ingredients
Turkey Breast
- 7-8 pound turkey breast
- 4 sprigs fresh rosemary
- 4 sprigs fresh thyme
- 2 sprigs fresh sage
- 2-3 large garlic heads, cut horizontally
Herb Butter
- 4 tablespoons softened butter
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
- 1 teaspoon thyme dried or fresh
- 1 teaspoon salt
Turkey Gravy
- 4 tablespoons butter
- 4 tablespoons all purpose flour
- 2 cups turkey drippings
Instructions
- Start by adding 2 or 3 garlic heads halved horizontally and bottom side down to your slow cooker along with your fresh sprigs of thyme, sage and rosemary.
- Next, combine the seasonings with your softened butter. Take your turkey out of its packaging and rinse it well with water. Pat the turkey dry with paper towels.
- Using your hands, smear 3/4 of the herb butter all over the turkey breast before placing your turkey to sit on top of the garlic and herbs in your slow cooker.
- Cover and cook on Low for 5-6 hours, checking for an internal temperature of 165F near the end of your cooking time.
- About 10 minutes before end cooking time, set your oven to Broil and move you baking shelf to the lowest part of your oven.
- Transfer your turkey breast to an oven safe pan using carving forks or tongs to grab you turkey by both ends.
- Coat with remaining 1/4 reserved herb butter and then move to the oven shelf on the lower part of your oven.
- Broil your turkey for 1-2 minutes or until the turkey breast is crisp and golden brown. You may need to re-position your turkey to brown all the way around depending on how your turkey sits in the pan.
- Allow it to rest for 10 minutes before carving and serving.
- While your crock pot turkey is resting, make your gravy. Strain the liquid at the bottom of your slow cooker and add 2 cups of broth to a large measuring cup.
- Add butter to a medium sized sauce pan and once melted, whisk in flour to make a roux. To your roux and whisking continuously, slowly pour in 3/4 of your turkey broth.
- Add remaining turkey broth until desired gravy consistency is reached. Simmer over medium heat until thickened. Season with salt and pepper if needed.
Notes
PRO TIPS FOR PERFECT CROCK POT TURKEY
- For this recipe, bone in, skin on turkey is recommended because of the extra flavor. However, you can easily make this recipe with boneless turkey breast as well. I show you how to crisp the skin so you don't have to miss out on not getting a piece of that.
- Be sure to keep in mind how big your crock pot is when buying your turkey. I've miscalculated before and had to weigh my slow cooker lid down with a cast iron pot lid before to keep it closed. You will want to be using a large oval crock pot for this turkey breast.
- You want to cook your turkey until it reaches an internal temperature of 165F. A double breast turkey that weighs about 7 lbs are cooked in five to six hours. Keep an eye on your turkey as time draws near.
- Don't skip the part about adding the seasoned butter. It adds amazing flavor and helps to season your turkey broth and therefore your gravy.
- The reason you are adding garlic to the bottom of your slow cooker is to keep your turkey out of the liquid. You want it cooked, not boiled.
- Crispy turkey skin is a guilty pleasure when it comes to the holidays. Take the time to crisp the turkey skin under the broiler in your oven. It only takes a few minutes and the flavor is worth it!
- Thaw your frozen turkey breast completely before adding it to your slow cooker. Usually a 7 lb turkey breast needs two days in the refrigerator to thaw completely before cooking.
- Let the turkey rest for about 10 minutes before carving into it. Tent it with foil to keep it nice and warm!
- When you are broiling your turkey, watch CAREFULLY as it can go from perfect to burned in a hurry. A new oven works a lot faster than a 15 year old oven, trust me 🙂
NEVER MISS A WICKED WHISK RECIPE
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Update Notes: This post was originally published in November of 2019 but was republished with an updated recipe, new photos, step by step instructions and tips in October of 2025.
My FAVORITE way to make turkey for the holidays. Guaranteed to come out juicy, moist and so much flavor!