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Slow Cooker Turkey Breast
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5 from 2 votes

Juicy Slow Cooker Turkey Breast

This juicy, moist slow cooker turkey breast is covered in a seasoned herb butter, then placed in the crock pot to cook to perfection. The easiest and tastiest way to make a crock pot turkey without brining and the drippings make the BEST gravy. Perfect for smaller holiday get togethers and the ideal way to free up some oven space for those busy holiday meals.
Prep Time5 mins
Cook Time5 hrs 30 mins
0 mins
Total Time5 hrs 35 mins
Course: Main Course
Cuisine: American
Servings: 6
Calories: 800.9kcal


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


  • 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.



  • 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 :)


Serving: 6g | Calories: 800.9kcal | Carbohydrates: 7.5g | Protein: 5.3g | Fat: 84g | Saturated Fat: 29.9g | Polyunsaturated Fat: 16.7g | Monounsaturated Fat: 33.8g | Cholesterol: 119.8mg | Sodium: 724.8mg | Potassium: 108.9mg | Fiber: 0.7g | Sugar: 0.6g | Vitamin A: 16IU | Vitamin C: 3.5mg | Calcium: 2.7mg | Iron: 6.1mg