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While I’m a big fan of turkey year-round, but if you are hoping to scale down a 20-pounder for the holidays this year, this recipe for boneless, skinless turkey breast in the crockpot, easy as can be, makes enough for 8 hearty meat servings. So if you don’t think anyone will miss the legs at all, here’s your recipe for the best part of the bird, cooked low and slow!

And a slow cooker turkey breast is always nice since it saves oven space for all the great sides that are coming.

Crockpot turkey breast sliced on a white oval platter with the slow cooker behind

Table of Contents

How to Make Crockpot Turkey Breast

Tools you’ll need

Make sure your turkey breast is completely thawed before placing in the slow cooker. Usually a boneless turkey breast doesn’t come with anything in the package like neck, gizzards, or gravy but double check, just in case.

Step 1: Pat the thawed turkey breast dry with paper towels. Set the slow cooker on high when you are ready to cook the turkey breast in the crockpot.

Raw boneless turkey breast on a white tray with garlic powder, onion powder, rosemary, thyme, salt and pepper in a small bowl

Herb seasoning mix stirred together in a small white bowl with a spoon

Raw turkey breast rubbed with herb seasoning in a black slow cooker insert

Step 2: In a small bowl, combine the garlic powder, onion powder, dried rosemary, dried thyme, salt and black pepper together, then with clean hands or with kitchen gloves on, gently rub the seasoning all over the turkey breast. You can either add the seasoning to the breast after it’s in the pot (helps to contain flying spices), or set the breast on a plate and rub on the spices that way.

Cooked herb crusted turkey breast in the slow cooker

Step 3: Cook on high for 3 to 4 hours. A meat thermometer is your best bet for testing the doneness of a boneless turkey breast: 165F. As we all know and have no doubt learned, a turkey will dry out mercilessly, so if you don’t have a meat thermometer on hand, plan ahead now. Slice and serve warm.

Step 4: Optional gravy step: If you want to make gravy out of the juice at the bottom of the slow cooker: In a separate bowl, stir 2 T flour with 3/4 cup of cold water. Remove the meat and add the slurry back into the crock. Season to taste and let it cook on high 15 to 30 minutes, depending on the thickness of gravy you prefer. Note that you may want to keep the meat gently warm separately or start the gravy with the breast 30 minutes before the meat is ready to slice and serve so the breast doesn’t overcook.

Tools & Equipment

Slow cooker (and liner if desired, for easy cleanup)
Measuring spoons
Small bowl
Instant-read t hermometer
Cutting board & carving knife for serving
Optional: Small whisk & small bowl for making a gravy

Thick slices of juicy crockpot turkey breast with an herb crust on a white platter

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Crockpot Turkey Breast

A boneless turkey breast rubbed with garlic powder, onion powder, rosemary, thyme, salt and pepper, then cooked on high in the crockpot for 3 to 4 hours. Slice and serve.

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Prep Time 5

Cook Time 4

Total Time 4 5

Course Dinner, Main Dish

Cuisine American

Servings servings

Calories 174 kcal

Equipment

Ingredients

3-4 lb boneless turkey breast thawed
1 tsp garlic powder
1/2 tsp onion powder
1/2 tsp dried rosemary
1/2 tsp dried thyme
1/2 tsp salt
1/2 tsp black pepper

Instructions

Make sure the turkey breast is completely thawed, then thoroughly pat dry with paper towels.
Mix the seasonings together and rub them all over the turkey breast.
Put the turkey breast in a crockpot.
Cook on high for 3 to 4 hours. Try not to lift the lid to check it until the three-hour mark.
Use a meat thermometer to check the center of the meat; it should read 165F for safe doneness. Turkey can overcook quickly so I highly recommend the thermometer.
Optional gravy step: If you want to make gravy out of the juice at the bottom of the slow cooker: In a separate bowl, stir 2 T flour with 3/4 cup of cold water. Remove the meat from the slow cooker and add the slurry back into the crock. Whisk again so the slurry combines with the meat juice. Season to taste and let it cook on high 15 to 30 minutes, depending on the thickness of gravy you prefer. Note that you may want to keep the meat gently warm separately or start the gravy with the breast 30 minutes before the meat is ready to slice and serve so the breast doesn’t overcook.

Notes

The cooking time depends on your slow cooker and the size of the turkey breast. Start checking with a meat thermometer at 3 hours; the turkey is done when the thickest part reads 165°F for safe doneness. It can overcook quickly, so you may want to time your side dishes accordingly.

It’s important to use a completely thawed boneless turkey breast. Do not put a frozen turkey breast in the slow cooker. Plus, a bone-in turkey has different requirements for cooking in a Crock-Pot.

Nutrition

Calories: 174kcalCarbohydrates: 0.5gProtein: 37gFat: 3gSaturated Fat: 0.5gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 0.02gCholesterol: 92mgSodium: 496mgPotassium: 420mgFiber: 0.1gSugar: 0.1gVitamin A: 37IUVitamin C: 0.1mgCalcium: 26mgIron: 1mg

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The bottom line

This recipe is so easy in a slow cooker, and the seasoning so good, I think it will become a new tradition at your house. Plus, if there are leftovers, it’s easy to slice and serve the next day. Check out even more of our holiday goodie recipes: