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Cooked low and slow, this Crock Pot Turkey Breast is an easy and delicious holiday or dinnertime recipe that is juicy, tender and full of flavor!A CROCK POT TURKEY BREAST RECIPEIf you are not wanting to commit to a large turkey for the upcoming holidays, or if you have a smaller family and want a delicious dinnertime meal, then you have to try my Crock Pot Turkey Breast. I know some of yall are going to look at all the spices I use on this and think twice about making it, but I promise you, it is worth it all! The herbed butter on this creates the most delicious turkey meat youve ever eaten! Dont even get me started on the amazing gravy you can make with the drippings!FREQUENTLY ASKED QUESTIONS:What size turkey breast is best? A 3-4 pound turkey breast. That size will ensure that it fits in your crock pot and cooks in the time I recommend. What size crock pot will I need? You will want a 6-8 quart oval crock pot for this. Do not try to use anything smaller or the turkey breast will not fit. Can I use fresh herbs? Yes. Just double the amount of fresh herbs to dried in the recipe (since dried herbs are more concentrated than their fresh counterparts.) What can I serve with this? Turkey goes great with so many side dishes. Some that I suggest using include: mashed potatoes, carrots, green beans, salad, green bean casserole, sweet potato casserole, cornbread dressing, etc. Serve this with whatever you like, it does not need to be a holiday meal. This is great for a weeknight meal as well. How long does it take to cook a turkey breast in the crock pot? On low for 6 hours. You can also cook it on high for 2-3 hours. You just want to make sure that the internal temperature reaches 165 degrees F at its thickest part. I think cooking it on low and slow is better because it really makes the meat so much more tender. How many does this recipe serve? This recipe will serve 4. This all depends on how thinly you cut your slices and how many slices that you are eating. This could stretch farther, but I put 4 because that is how many that it usually serves for us. Can this be made in an air fryer? I would refer you to my recipe for Air Fryer Turkey Breast Tenderloin to see how best to do that. How do I store leftovers? To store, place leftovers in an airtight container in the refrigerator where it will keep for up to 3 days. This can also be frozen, place in a freezer container or bag and it will keep for up to 3 months. To defrost, remove to the refrigerator overnight until thawed. To reheat, there are 2 different methods. My personal favorite is to cut up any leftover slices into bite-sized pieces. Add them to a small saucepan with the leftover gravy, add a splash of chicken stock and heat until simmering. Or, place slices of leftover turkey into a foil packet, add a splash of water or chicken stock, and seal the foil. Bake until just warmed through. INGREDIENTS NEEDED: (SEE RECIPE CARD BELOW FOR THE FULL RECIPE)onions this adds flavor to the turkey as well as to the drippings that will be used to make the gravy.boneless turkey breast this particular recipe has only been tested with boneless turkey breast. You could use a bone-in, just make sure it will fit into whatever slow cooker you are using and you may need to adjust the cooking time based on the size.unsalted butter I use unsalted butter so you can control the amount of salt in the recipe. If all you have is salted butter, that is fine. You can always adjust the additional salt added to the recipe. There is about 1/4 teaspoon of salt in a stick of butter (8 Tablespoons.)garlic powderonion powderkosher salt and pepperdried parsley flakes this is optional. I use it more for additional color.dried rosemary, ground sage, dried thyme I like to control the amounts that go into the seasoning blend but you could use poultry seasoning as well. unsalted chicken stock optional if needed to make 2 cups drippings but is good to keep on hand. Some turkey breasts will release a lot of juices so you wont need it but others dont and youll need 2 cups of drippings to make the gravy.all-purpose flourHOW TO MAKE A CROCK POT TURKEY BREAST:Peel the onions and cut them into wedges. Place them into the bottom of a 6-8 quart slow cooker.Pat the turkey dry with paper towels.In a small bowl, stir together the butter, garlic powder, onion powder, salt, pepper, parsley, rosemary, sage, and thyme.Rub this all over the turkey breast.Place the turkey skin side up into the slow cooker.Cook for 5-6 hours on low or 2-3 hours on high.It is done when an internal temperature reaches 165F in the thickest part of the breast. But, if it cooks for longer, its okay. It will become more tender as it cooks.Optional, place the turkey breast onto an oven-safe dish or sheet tray and broil until golden brown. Let sit for 10 minutes before slicing to serve.To make a gravy, pour the drippings into a 2-cup measuring cup. Skim off the fat if desired.If you do not have 2 cups of drippings, then add enough unsalted chicken stock into the measuring cup until you have 2 cups of liquid.In a small skillet or saucepan, melt the butter. Whisk in the flour and cook for 1 minute.Slowly stream in the stock/drippings while constantly whisking to avoid lumps. Season with the salt and pepper. Cook until simmering and thickened. Taste and adjust seasoning if necessary.Serve immediately with the turkey.Enjoy!CRAVING MORE DELICIOUS RECIPES?The Best Turkey GravyAir Fryer Turkey TenderloinsTurkey Pot Pie CasseroleBrown Sugar Glazed HamCrock Pot Mississippi Turkey BreastHow To Fry A Turkey: (Step-by-Step Photos)Leftover Turkey and Stuffing BundlesSheet Pan Turkey DinnerThanksgiving Recipe RoundupOriginally published: November 2022Republished: November 2025 PrintCrock Pot Turkey BreastCooked low and slow, this Crock Pot Turkey Breast is an easy and delicious holiday or dinnertime recipe that is moist, juicy, tender and full of flavor!Course Main CourseCuisine AmericanPrep Time 10 minutes minutesCook Time 6 hours hoursTotal Time 6 hours hours 10 minutes minutesServings 6Calories 705kcalAuthor Brandie SkibinskiIngredients2 medium onions3-4 pound boneless turkey breast, thawed4 Tablespoons (1/2 stick) unsalted butter, softened to room temperature1 teaspoon garlic powder1 teaspoon onion powder teaspoon kosher salt teaspoon black pepper teaspoon dried parsley flakes teaspoon dried rosemary teaspoon ground sage teaspoon dried thymeFor the gravy:unsalted chicken stock (only if needed to make 2 cups drippings)4 Tablespoons (1/2 stick) unsalted butter4 Tablespoons all-purpose flour teaspoon kosher salt teaspoon black pepperInstructionsPeel 2 medium onions cut them into wedges. Place them into the bottom of a 6-8 quart slow cooker. Pat the 3-4 pound boneless turkey breast, thawed dry with paper towels. In a small bowl, stir together 4 Tablespoons (1/2 stick) unsalted butter, softened to room temperature, 1 teaspoon garlic powder, 1 teaspoon onion powder, teaspoon kosher salt, teaspoon black pepper, teaspoon dried parsley flakes, teaspoon dried rosemary, teaspoon ground sage and teaspoon dried thyme. Rub this all over the turkey breast. Place the turkey skin side up into the slow cooker. Cover and cook for 5-6 hours on low or 2-3 hours on high. It is done when an internal temperature reaches 165F in the thickest part of the breast. But, if it cooks for longer, its okay. It will become more tender as it cooks (just keep in mind, the longer it cooks, it will fall apart when you go to pull it out). Optional, place the turkey breast onto an oven-safe dish or sheet tray and broil until golden brown (don't walk away from the oven.) Let sit for 10 minutes before slicing to serve. This gives great color to make it more brown on top. To make a gravy, pour the drippings (not including the onions) into a 2-cup measuring cup. Skim off the fat if desired.If you do not have 2 cups of drippings, then add enough unsalted chicken stock into the measuring cup until you have 2 cups of liquid. In a small skillet or saucepan, melt 4 Tablespoons (1/2 stick) unsalted butter. Whisk in 4 Tablespoons all-purpose flour and cook for 1 minute. Slowly stream in the stock/drippings while constantly whisking to avoid lumps. Season with teaspoon kosher salt and teaspoon black pepper (or to taste.) Cook until simmering and thickened. Taste and adjust seasoning if necessary.Serve immediately with the sliced turkey. VideoNotesWe used a 3-4 pound turkey breast for this recipe. Sometimes the packaging will say turkey breast roast (as mine did) and that is fine to use.Make sure you use a 6-8 quart crock pot.Fresh herbs can be used, double the amount for fresh in the recipe.This can be frozen, see above on how to do that.Serve this with any of your favorite sides.NutritionCalories: 705kcal | Carbohydrates: 8g | Protein: 115g | Fat: 24g | Sodium: 1385mg | Fiber: 1g | Sugar: 2g

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