‘Tis the season for easy turkey recipes, and this juicy Crock Pot Turkey Breast is perfect for a small holiday feast!
A slow-cooker turkey breast just needs some broth and veggies, and it comes out perfectly juicy every time!
A Tender Turkey Dinner
- I love easy Crockpot recipes because they’re prepped ahead and the low and slow cooking results in tender meat.
- Oven-roasted turkey is great for a crowd, but a slow cooker turkey breast is great for a weeknight meal or a smaller family.
- Making a turkey breast is an easy way to prepare turkey dinner, add it to the crock pot and forget about it until it’s done!
Ingredients for Crock Pot Turkey Breast
Turkey Breast – I use a 2lb boneless turkey breast with skin on. If the turkey breast is a bit bigger, you’ll need to add some extra cooking time (cook times included below).
Veggies – These are optional but do add extra flavor. In place of veggies, you can use a small rack for the turkey breast. Celery, carrots, and onions (use all 3 or what you have on hand) flavor the broth nicely and lift the turkey breast out of the broth.
Fresh Herbs – If you have them add some in, I like to buy an inexpensive mix of “poultry herbs” at the local grocery store. This usually includes parsley, thyme, rosemary, and sage. If you have any or all of these, add a sprig or two to the broth.
GRAVY Use the broth and drippings to make a flavorful gravy. If using packaged gravy, the drippings can be added in place of water for extra flavor.
A thermometer is an inexpensive way to ensure the meat is cooked correctly and comes out juicy every time! An instant read thermometer is great for a quick temperature check and to ensure meat is cooked to perfection. When roasting for longer periods, I prefer one similar to this that I leave in the meat.
How to Cook a Turkey Breast in a Crockpot
- Prepare the turkey breast with herbs and butter (or olive oil) per the recipe below.
- Place vegetables in the crockpot and top with the turkey breast.
- Cook ‘low and slow’ according to recipe times below until the turkey breast reaches an internal temperature of 160° F.
- Remove the turkey breast and allow it to rest for 10 minutes before slicing (the temperature will rise to 165°F).
With a smaller turkey breast, the vegetables may not be tender enough in the time it takes to cook the turkey. They do add great flavor to the broth and the turkey breast itself. If you’d like to eat the vegetables, chop them and simmer in the broth on the stove while the turkey rests until they’re tender. They can also be refrigerated and added to soups or stews later.
Turkey Breast Crockpot Cooking Times
This recipe uses a 2 lb skin-on boneless turkey breast, but here are a few other cooking times for turkeys of different weights:
- 2lb turkey breast – 2hrs 45 minutes to 3 hrs 15 minutes
- 3 lb turkey breast – 3 hours 45 minutes to 4 hours 15 minutes.
- 4 lb turkey breast – 4 hours 45 minutes to 5 hours 15 minutes.
Be sure to use a meat thermometer; the internal temperature should always reach 165°F. Check the turkey breast early to ensure it does not overcook.
TURKEY TIP: Once the turkey has finished cooking it should rest for about 10 minutes before slicing. Remove it from the slow cooker while it rests so it doesn’t continue cooking in the steam and juices.
Tips for Juicy Turkey Breast
- The best Crockpot turkey breast is slow-cooked to perfection.
- Check the temperature EARLY so your turkey doesn’t overcook.
- Test the temperature at the thickest part of the meat (away from the bone for bone-in breasts).
- Remove the meat from the slow cooker to rest so it doesn’t continue cooking.
- Rest the turkey for at least 5-10 minutes before slicing.
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Crock Pot Turkey Breast
Perfectly seasoned and juicy, this Crockpot Turkey Breast is a no-fail recipe!
Prep Time 20 minutes
Cook Time 2 hours 55 minutes
Total Time 3 hours 15 minutes
- 2 tablespoons melted butter or olive oil
- 1 teaspoon poultry seasoning
- 1 teaspoon kosher salt
- ½ teaspoon onion powder
- ½ teaspoon black pepper
- ½ teaspoon paprika
- 1 cup chicken broth
- 2 stalks celery halved
- 2 carrots quartered
- 1 large yellow onion sliced into ½” wedges
- 1 boneless turkey breast with skin, about 2 to 2 ½ pounds
In a small bowl mix melted butter, poultry seasoning, salt, garlic powder, onion powder, black pepper, and paprika. Spread the mixture evenly over the turkey breast.
Pour broth in the bottom of a slow cooker. Place the vegetables in the bottom.
Place the turkey breast, skin side up, on top of the vegetables.
Place the lid on the slow cooker and cook on low (times below) until the internal temperature reaches 160°F. Do not overcook.
Transfer the turkey breast to a plate and rest for 10 minutes.
For crispy skin, place the turkey breast on a rimmed baking sheet and broil for 3 to 5 minutes or until browned. Slice and serve.
Vegetables are optional, however, they flavor the broth as well as lift the turkey out of the liquid. You can place the turkey breast on a small rack instead if you prefer.
Cooking time will change depending on the size and shape of the turkey breast.
- 2lbs will need 2hrs 45 minutes to 3 hrs 15 minutes
- 3lbs will need 3hrs 45 minutes to 4 hrs 15 minutes
- 4lbs will need 4 hrs 45 minutes to 5 hrs 15 minutes.
IMPORTANT: Be sure to use a meat thermometer. Remove the turkey breast at 160°F, the temperature will rise as it rests. The turkey should reach 165°F. Check the turkey breast early to ensure it does not overcook.
With a smaller turkey breast, the vegetables may not be tender enough in the time it takes to cook the turkey but they do add great flavor to the broth and the turkey breast itself. If you’d like to eat the vegetables, chop them and simmer in the broth on the stove while the turkey rests until they’re tender. They can also be refrigerated and added to soups or stews later.
Use the drippings or broth to add to gravy. If using a packaged gravy mix, use the drippings in place of water.
Calories: 587 | Carbohydrates: 20g | Protein: 87g | Fat: 19g | Saturated Fat: 8g | Cholesterol: 241mg | Sodium: 2612mg | Potassium: 1596mg | Fiber: 5g | Sugar: 9g | Vitamin A: 16256IU | Vitamin C: 21mg | Calcium: 143mg | Iron: 3mg
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Dinner, Entree, Main Course, Slow Cooker, Turkey
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About the author
Holly is a wine and cheese lover, recipe creator, shopping enthusiast and self appointed foodie. Her greatest passion is creating in the kitchen and making deliciously comforting recipes for the everyday home cook!
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