Boneless Turkey Breast In A Slow Cooker

This slow cooker boneless turkey breast is juicy, hands-off, and oven-free, the ultimate stress-free recipe for Thanksgiving, Christmas, or any cozy dinner.

Jump to: ℹ️ Overview | 🛒 Ingredients | 📷 How To Make | 📹 Watch The Video | 👩‍🍳 Recipe Tips | 🥗 Serving Suggestions | 📝 Full Recipe Card | 🍽 More Holiday Recipes

This slow cooker turkey breast recipe is a secret weapon for stress-free holiday cooking, or any time you want delicious, juicy turkey meat without turning on the oven.

This turkey recipe is perfect for small to medium gatherings (although I do 2 breasts at a time so it’s still a lot of meat), and even better if you’re doing a summertime Christmas or Thanksgiving or just need your oven free for sides or dessert.

Using a slow cooker / Crock-Pot, the turkey breast is cooked low and slow in a garlicky, herb-infused broth that keeps it moist and full of flavor (no dry breast meat here!). Once it’s done, you finish it under the grill for that golden, crispy crust and make a super simple gravy from the leftover broth. Honestly, this might be the easiest turkey recipe you’ll ever make…and love.

👩‍🍳  For more holiday mains, check out my orange bourbon glazed ham or pineapple and rum glazed ham, my slow-cooked lamb shoulder, this hearty beef rump roast or the smaller baked pork tenderloin with honey garlic sauce.

What You’ll Need

Here is what you’ll need for this boneless turkey breast in a slow cooker recipe. Find the full measurements in the recipe card below.

• Boneless, skinless turkey breasts – I used 2 x 2 lb / 1 kilogram turkey breasts. Mine were frozen that were thawed overnight, you will find them in the freezer section of the supermarket around Thanksgiving/Christmas time. You can use fresh turkey breast or thawed frozen, just make sure it’s fully defrosted. IYou can easily use this recipe for 1 turkey breast with more or less the same amount of broth.
• For flavor: Onion (adds sweetness and base flavor), garlic cloves (halved for a mellow garlic infusion), fresh rosemary and thyme (classic herbs for aroma and warmth, you can also use sage or dried herbs), mild English mustard (adds tang and depth, if you’re out of mustard, a tiny splash of Worcestershire sauce adds a similar depth.).
• For the broth: butter (richness and moisture), low-sodium chicken stock (keeps everything juicy and forms the base of our gravy) and a little salt and pepper to season the turkey breasts.
• For the gravy: butter and flour (for a simple roux), strained cooking broth (packed with all those savory turkey drippings).
• Optional: a splash of water or cream for the gravy.

How To Make Boneless Turkey Breast In A Slow Cooker

Find the full recipe and nutritional information below. Here are some handy step-by-step photos for cooking turkey breast in a slow cooker (or Crock-Pot).

• Pour ½ cup of chicken stock into the slow cooker and stir in the mustard and butter.
• Add half the onion quarters, garlic, rosemary, and thyme to the bottom.
• Place turkey breasts on top, season with salt and pepper.
• Pour over the remaining stock and scatter the rest of the herbs and garlic on top.
• Cover and cook:
  • On HIGH for 3.5–4 hours.
  • On LOW for 6 hours.
  • Internal temperature of the meat should be 165–175°F (73–80°C).
• Once cooked, transfer turkey breasts to a baking tray and preheat the oven to 350°F (180°C) with the grill/broil setting on.
• Baste the turkey with a tablespoon or two of the cooking broth and broil/grill for 5 minutes or until golden brown on top.
• Rest the turkey for a few minutes before slicing.

To make the gravy:

• Strain the slow cooker juices into a bowl. Skim off any excess fat from the top.
• If you have less than 2 cups of liquid, top it up with extra water or stock.
• In a saucepan, melt butter over medium heat. Stir in flour and cook for about 30 seconds.
• Gradually whisk in the broth, starting with 1 cup, then the second. Stir constantly until thickened (2–3 minutes).
• Optional: Add a splash of cream or extra butter for richness.

Watch The Video

Recipe Tips

• Make-Ahead Friendly: You can cook the turkey a day in advance and reheat gently with some broth or in the oven, covered.
• Storage: Leftovers keep well for 3–4 days in the fridge. Freeze sliced turkey and gravy separately for up to 3 months.
• Flavor Boost: Add a splash of white wine or lemon juice to the broth if you like a little tang.
• Gravy Richness: Stir in a bit of cream or a knob of butter at the end for a more luxurious sauce.
• Variation: Swap turkey with chicken breasts or thighs using the same method!

Serving Suggestions

This slow cooker turkey breast pairs beautifully with creamy mashed potatoes, roasted veggies, holiday green beans, cranberry sauce, or a crisp green salad. It’s also perfect for sandwiches the next day (hello, leftover gravy dipping sauce!).

💬 If you’ve tried this boneless turkey breast in a slow cooker or any other recipe on the blog then don’t forget to rate the recipe and let me know how you got on in the comments below, I love hearing from you! You can also FOLLOW ME on Instagram, Facebook, Pinterest, YouTube, and or sign up to my Newsletter to see more of my delicious food.

More Holiday Recipes