Crock Pot Turkey Breast
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Crock Pot Turkey Breast fuss-free way to having turkey for dinner! It also is great during the holidays because it frees up oven space. The end result is a tender, juicy turkey breast with homemade gravy that has a ton of flavor.
Easy Turkey Breast Recipe!
If you think making a turkey dinner is a big hassle and only worth doing once a year at Thanksgiving keep reading! I’m showing you how to use your crock pot to make a juicy, tender turkey breast! You also get an easy gravy to go along with it.
You guys know how much I love my Crock Pot. I’ve used it to make Pot Roast and Chicken and Rice and now I am so excited to share this turkey breast recipe with you! If you are a crock pot fan then you are going to flip over this easy Crock Pot Stuffing.
My family loves turkey, but cooking a big old bird anytime other than Thanksgiving just seems like a big pain. That’s why I love turkey breasts – they’re small enough to fit in the crock pot and you don’t end up with days and days of leftovers.
We save the big turkey for Thanksgiving, but if you’re serving a smaller group for the holiday this Crock Pot Turkey Breast is a great option. It’s coated with a smoked paprika spice rub and cooked on celery, onions, and herbs so it has so much flavor.
What do I need to make Crock Pot Turkey Breast?
If you’d rather skip my (very helpful, I think) tips and tricks, essential cooking info, and similar recipe ideas – and get straight to this delicious Apple Monkey Bread recipe – simply scroll to the bottom of the page where you can find the printable recipe card.
There are three parts to this Crock Pot Turkey Breast: the aromatics, the rub, and the gravy. Don’t be put off by the seemingly long ingredient list – I promise all of it is quick and easy!
Turkey and Aromatics:
- Bone-in turkey breast, thawed
- Celery
- Onion
- Fresh thyme
For the Rub:
- Garlic powder
- Onion powder
- Smoked paprika
- Seasoned salt
- Black pepper
- Butter
For the Gravy:
- Broth from the cooked turkey
- Butter
- All-purpose flour
- Black pepper
- Salt
How do I make Crock Pot Turkey Breast?
- Prepare the crock pot – spray a large (6-quart) crock pot with cooking spray. Place the celery, onion and thyme in the bottom of the crock pot.
- Prepare the turkey – mix the ingredients for the rub in a small bowl. Rub it all over the turkey. Gently separate the skin from the meat and rub some under the skin, too. Place the turkey breast side down in the crock pot so it is resting on top of the vegetables.
- Cook the turkey and crisp the skin – cook the turkey breast on low for 6 to 7 hours, or until the internal temperature is 165 degrees F. Remove the turkey from the crock pot and let it rest for 20 minutes. Once rested, transfer the turkey to an oven-safe baking dish and place it under the broiler until the skin turns golden and crispy.
- Make the gravy – strain the juices in the crock pot into a measuring cup. It should be about 2 cups. If less, you can top it off with some chicken broth. In a saucepan, melt the butter over medium heat. Add the flour and stir until smooth. Add one cup of the broth and whisk until a paste forms. Add the other cup of broth and whisk until smooth. Add the salt and pepper and simmer the gravy until it’s thickened.
Tips for Making the BEST Crockpot Turkey Breast!
- Choose a turkey breast that is approximately 4 to 5 pounds. It should fit well in a 6-quart crock pot.
- Choose a skin-on, bone-in turkey breast. You will get a juicier and more flavorful turkey breast once it’s cooked.
- Be sure to place the breast side down in the crock pot. This will ensure they turkey breast cooks evenly and all of the juices run into the breast meat so you have a juicy tender turkey breast.
- Use a meat thermometer to check the temperature of your cooked turkey. Insert it into the thickest part of the meat. You know when the turkey is done when the internal temperature is 165 degrees F.
- Be sure to let your turkey rest before you crisp the skin. Resting it allows all of the juices to redistribute to they don’t all run out when you slice it.
- I don’t recommend skipping the broiler step! Turkey cooked in a crock pot won’t develop a golden and crispy skin. Popping it under the broiler for a few minutes is the key to a beautiful (and delicious!) turkey.
How to safely thaw turkey?
- The safest way to thaw turkey is in the refrigerator.
- A 5-pound turkey breast will take approximately 24 hours to thaw in the refrigerator.
- Keep the turkey breast in it’s packaging and place it in a baking dish to thaw. This will prevent cross-contamination if the juices leak out.
- Once the turkey breast is thawed you can keep it in the refrigerator for up to two days longer before you cook it.
Can you overcook turkey in slow cooker?
Cooking a turkey breast on low in the slow cooker is practically fool-proof and almost impossible to overcook. Because the turkey breast is in a closed cooking environment the moisture is contained ensuring your turkey breast won’t dry out unlike in an oven where it is very easy to over cook it!
Can I leave slow cooker on for 24 hours?
Most slow cooker models can be left on for eight to twelve hours. There are some models that can be left on longer, but it depends on the kind of slow cooker you have. Always check your manufacture guide for guidance on how long you can leave your slow cooker on.
How do you cook wild turkey?
Depending on the size of your wild turkey you can use your crock pot to cook it the same way you would for one from the grocery store. Like all turkey, cook the wild turkey until it’s internal temperature is 165 degrees F.
How long does a 13.5 lb turkey cook?
It will depend on the oven temperature, but a turkey takes approximately 15 minutes per pound to cook at 325 degrees F. So, a 13.5-pound turkey would take approximately 3 1/2 hours. Remember, the best way to know if your turkey is cooked through is to check it with a meat thermometer. Its internal temperature should be 165 degrees F.
Can you cook a turkey breast frozen?
I haven’t tested this recipe using a frozen turkey breast so I can’t say exactly how long it would take to cook or how it might turn out. That said, you can cook a frozen turkey breast but you would need to add approximately 50% more cook time. So, for a slow cooker turkey breast, it could take 9 to 10 1/2 hours on low. Again, this is just an estimate since I have not tested it. If you try it please let us know in the comments how it went!
Juicy, tender chicken with a flavorful gravy all done with the crock pot! Whether you make this next weekend or for Thanksgiving you’re going to love how easy this turkey breast is to make! Of course, what is a turkey dinner without some sides? Be sure to check out some of our favorites!
What should I serve with Crock Pot Turkey Breast?
- The Best Green Bean Casserole
- Cranberry Sauce Recipe
- Crock Pot Stuffing
- Potatoes Au Gratin
- The Best Mashed Potatoes Recipe
- Cheesy Broccoli Cauliflower Casserole
- Easy Cheesy Scalloped Potatoes
What should I do with leftover turkey?
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Crock Pot Turkey Breast
Ingredients
Turkey
- 4-5 lb bone-in turkey breast completely thawed
- 4 stalks celery
- 2 onions cut into chunks
- 5 sprigs fresh thyme or 3 tsp dried thyme leaves
Rub
- 1 ½ tsp garlic powder
- 1 ½ tsp onion powder
- 1 tsp smoked paprika
- 1 tsp seasoned salt
- ½ tsp ground black pepper
- 4 Tbsp butter softened
Gravy
- 2 c. broth from turkey
- 4 Tbsp butter
- 4 Tbsp all-purpose flour
- ½ tsp ground black pepper
- 1 tsp salt
Instructions
Crock Pot Turkey
- Spray a large (recommended 6 quart) crock pot with non stock spray.
- Place the celery, onion and thyme in bottom of Crock Pot.
- Place rub ingredients in bowl and mix to combine
- Rub the rub mixture on the outside of turkey and make sure to gently lift the skin and rub under the skin.
- Place the turkey breast with the breast side down, on top of vegetables in Crock Pot so it is elevated.
- Cook on LOW for 6-7 hours or until the turkey’s internal temperature reaches 165 degrees F.
- Remove the turkey from the Crock Pot and let is rest for 20 minutes before crisping the skin.
- To Crisp the Skin - Preheat broiler to high. Place the oven rack 1 foot from heat source. Place the turkey breast in a heatproof serving dish and place the dish on oven shelf. Broil for 3 to 5 minutes or until the skin is crispy. Keep an eye on this because it will brown quickly.
Gravy
- Strain broth from crock pot into a measure cup. You should have at least two cups. If you don’t top it off with chicken broth.
- Melt butter in saucepan over medium heat. Slowly whisk in flour until it is smooth. Pour about 1 c. broth into the flour mixture and whisk until it forms a past. Add 1 c. of broth and whisk to combine. Whisk in the salt and pepper then simmer until it is thickened.
- It will thicken as it cools so make sure to take it off right before it reaches you desired thickness.
Tips
- Choose a turkey breast that is approximately 4 to 5 pounds. It should fit well in a 6-quart crock pot.
- Choose a skin-on, bone-in turkey breast. You will get a juicier and more flavorful turkey breast once it's cooked.
- Be sure to place the breast side down in the crock pot. This will ensure they turkey breast cooks evenly and all of the juices run into the breast meat so you have a juicy tender turkey breast.
- Use a meat thermometer to check the temperature of your cooked turkey. Insert it into the thickest part of the meat. You know when the turkey is done when the internal temperature is 165 degrees F.
- Be sure to let your turkey rest before you crisp the skin. Resting it allows all of the juices to redistribute to they don't all run out when you slice it.
- I don't recommend skipping the broiler step! Turkey cooked in a crock pot won't develop a golden and crispy skin. Popping it under the broiler for a few minutes is the key to a beautiful (and delicious!) turkey.
- The safest way to thaw turkey is in the refrigerator.
- A 5-pound turkey breast will take approximately 24 hours to thaw in the refrigerator.
- Keep the turkey breast in it's packaging and place it in a baking dish to thaw. This will prevent cross-contamination if the juices leak out.
- Once the turkey breast is thawed you can keep it in the refrigerator for up to two days longer before you cook it.
pam says
I made this but added cranberry on top. SO good and juicy.
Julie says
Sounds delicious! Glad you enjoyed it!
Joann says
I do one similar to this. I use Onions, Celery, and Carrots in the bottom. I also put those same ingredients in the cavity of the turkey. I brush on melted butter mixed with Natures Seasoning trying to get some under the skin. Then I sometimes sprinkle a package of Lipton Onion Soup Mix over it too. It is so moist and delicious. But I will give yours a try too, always looking for different seasonings to use. Thanks and have a wonderful and blessed weekend. 🙂 P.S. I put mine in Breast Side Up and it browns beautifully.
Julie says
Thanks for the tips, Joann. I hope you enjoy it!
Ashley F says
This is such a great idea because turkey is so good all year round! Trying this asap!
Julie says
Yes it is!
Tayler Ross says
We are just having a small Thanksgiving this year, so I’m glad to have found this recipe! Plus, it will save me room in the oven!
Julie says
I’m all about saving time and effort on Thanksgiving! I hope everyone enjoys it!
Malinda Linnebur says
This is such a lifesaver! My oven was free to use for other dishes! Thanks Julie!
Julie says
It’s all about saving time and space for the big day!
Danielle Green says
This is making me want Thanksgiving early! Or, as you say, make turkey anytime of the year! Like now!
Julie says
Perfect for fall weather!