Hey y'all! If you’re searching for a stress-free way to enjoy turkey that’s mouthwateringly tender, juicy, and packed with flavor, you’ll love this Crockpot Turkey Breast recipe. It’s perfect for family gatherings, holidays, or even a satisfying weeknight dinner. Minimal prep, hands-off cooking, and melt-in-your-mouth results—what’s not to love? Let’s get cooking!

Crockpot Turkey Breast – Tender, Juicy, and Effortlessly Delicious

Why You'll Love This

Set It and Forget It: The slow cooker does all the work so you can relax or focus on other dishes.
Consistently Juicy Results: No more dry turkey—the crockpot locks in moisture for tender slices every time.
Versatile for Any Occasion: Great for low-fuss holiday gatherings, small family dinners, or meal prep.
Packed with Flavor: Simple seasonings and aromatics infuse rich taste into every bite.
Minimal Clean-Up: All the magic happens in one pot, making clean-up a breeze!

Ingredients

1 (5 to 6 lb) bone-in turkey breast, thawed
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
2 teaspoons dried thyme
1 teaspoon garlic powder
1 teaspoon smoked paprika
1 teaspoon dried rosemary
½ teaspoon onion powder
1 teaspoon olive oil
½ cup low-sodium chicken broth
1 small onion, quartered
3 cloves garlic, smashed
2 tablespoons unsalted butter, melted

Directions

Step 1: Prep the Turkey Breast

Pat the turkey breast dry with paper towels. In a small bowl, mix together the salt, pepper, thyme, garlic powder, smoked paprika, rosemary, onion powder, and olive oil. Rub this seasoning blend all over the turkey breast, making sure to get under the skin for maximum flavor.

Step 2: Layer Aromatics

Place the onion quarters and smashed garlic cloves in the bottom of the crockpot. Pour in the chicken broth.

Step 3: Slow Cook to Perfection

Place the seasoned turkey breast, skin side up, on top of the aromatics in the slow cooker. Brush the turkey with melted butter. Cover and cook on LOW for 6–7 hours, or until the internal temperature of the thickest part reaches 165°F (74°C).

Step 4: Brown for Crispy Skin (Optional)

For golden, crispy skin, transfer the turkey breast to a baking sheet. Broil in your oven for 3–5 minutes until the skin is browned and crisp—keep a close eye on it!

Step 5: Rest and Serve

Let the turkey breast rest for at least 10 minutes before carving. Slice and drizzle with the cooking juices from the crockpot for added moisture and flavor.

Notes

For easier carving, ask your butcher to split the breastbone or use a sharp chef’s knife.
Letting the turkey rest before slicing ensures maximum juiciness and easy slicing.
You can strain and reduce the cooking juices to make a quick, flavorful gravy.

Variations

Lemon Herb: Add lemon zest and a squeeze of fresh lemon juice to the seasoning mix for a citrusy twist.
Spicy Cajun: Swap the herbs for Cajun seasoning and a pinch of cayenne pepper.
Maple Glazed: Brush with a blend of melted butter and maple syrup before slow cooking for a sweet, caramelized finish.

Required Equipment

6-quart crockpot/slow cooker
Mixing bowls
Chef’s knife and cutting board
Meat thermometer
Basting brush

Storage Instructions

Let leftover turkey cool completely, then store in an airtight container in the refrigerator for up to 4 days. For longer storage, wrap tightly and freeze for up to 3 months. Thaw overnight in the fridge before reheating gently in the oven or microwave.

Suggested Pairings & Serving Recommendations

Serve alongside creamy mashed potatoes, green bean casserole, and homemade cranberry sauce for a classic holiday plate.
Try it shredded over a fresh salad or in sandwiches the next day.
Add the sliced turkey to grain bowls with roasted vegetables for a lighter meal.

Pro Tips

Always measure the thickest part of the turkey breast with a meat thermometer for perfect doneness.
For extra moisture, baste the turkey with cooking juices halfway through cooking if you're around.
Don’t skip the broil step if you crave that classic crispy turkey skin!

FAQ

Can I use a boneless turkey breast?

Absolutely! Boneless turkey breast cooks a bit faster, so start checking for doneness at the 5-hour mark.

Do I need to thaw the turkey breast before cooking?

Yes, always thaw turkey breast completely in the refrigerator before slow cooking for even, safe cooking.

How can I make gravy with the crockpot juices?

Strain the juices, simmer them in a saucepan, and whisk in a slurry of cornstarch and water to thicken for a quick, flavorful gravy.