Turkey Breast in Crock Pot + Video
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Making Turkey Breast in a Crock Pot is your holiday hack, Sunday dinner savior, and weeknight wonder all in one. Imagine tender, melt-in-your-mouth turkey infused with lemon, garlic, rosemary, and thyme… all cooked to perfection in your slow cooker. No babysitting, no dry meat, no wrestling with a whole bird. And just when you think it can’t get better, a quick broil crisps up the skin into golden, buttery perfection. Forget stressing over the oven! This crockpot turkey breast practically cooks itself while you get on with your day.
Table of Contents
WHY YOU’LL LOVE CROCKPOT TURKEY BREAST
- Juicy and tender, never dry or tough
- Hands-off cooking with minimal prep
- Crispy skin without a full roast
- Easy enough for weeknights, impressive enough for holidays
- Perfectly seasoned with lemon, garlic, and herbs
Turkey Breast in Crock Pot
Listen, turkey can be tricky… it’s either dry as the desert or so much work you wonder why you didn’t just make lasagna. Am I right?!
That’s why I’m obsessed with this crock pot turkey breast. I mean, the slow cooker does all the heavy lifting while you sip coffee or tackle your to-do list.
Then, boom! You’ve got tender, juicy turkey with buttery, garlicky, herby flavor that tastes like you fussed all day.
Oh, and let’s not forget the skin. Two minutes under the broiler and you’re left with crispy, golden perfection.
Honestly? This is the turkey recipe that’ll make you forget all about those dry Thanksgiving birds from your childhood.
TURKEY BREAST CROCK POT RECIPE VIDEO
Want to see how easy this comes together? Watch our quick recipe video 👇
INGREDIENT NOTES
- Turkey Breast: Bone-in, skin-on gives the best flavor and juiciest results. Boneless will cook faster, so start checking earlier.
- Unsalted Butter: Melting (or browning) butter infuses flavor deep into the turkey. If using salted butter, cut back on added salt.
- Lemon Zest & Lemon Pepper: Brightens up the richness and adds a fresh pop of citrus.
- Rosemary & Thyme: Fresh herbs shine here! If using dried, use half the amount.
- Shallots: Mild and slightly sweet, they create a flavorful base. Onions can substitute.
- Cornstarch Slurry: Thickens crockpot turkey breast drippings into silky, restaurant-style gravy.
VARIATIONS
Garlic Herb: Add 3–4 minced garlic cloves to the butter mixture.
Citrus Twist: Use orange zest instead of lemon and add a splash of orange juice to the drippings.
Spicy Kick: Stir in a pinch of cayenne or smoked paprika with the herbs.
Thanksgiving Vibes: Use sage, rosemary, and thyme for a traditional flavor profile.
Southern Flair: Swap the lemon pepper and herbs for your favorite Cajun seasoning.
SERVING SUGGESTIONS
- Mashed Potatoes: Don’t forget to spoon gravy over the top!
- Veggie Side: Pair crock pot turkey breast with candied carrots or green beans.
- Classic Comfort: Serve with stuffing and cranberry sauce for holiday vibes.
- Shortcut: Add crusty bread to the table for soaking up every drop of gravy.
- Wine Pairing: A light Pinot Noir complements the lemon-herb turkey beautifully.
CROCK POT TURKEY BREAST FAQ
Yes, but you’ll miss out on the crispy skin. Broiling takes just a few minutes and makes all the difference.
Use bone-in, skin-on turkey and check the temperature early. Remove as soon as it hits 165°F.
Absolutely! Just use a larger slow cooker and place each turkey breast in the crock pot side by side. Cook time may be longer, and you’ll need to increase the butter and seasonings accordingly.
Run your knife along either side of the backbone, slicing straight down to remove the whole breast. Then, transfer the meat to a platter or slice it into strips before serving.
If you prefer thin slices like a traditional bird, leave the breasts on the bone and carve slices off until you reach the center. Repeat on the other side until you’re done!
Yes! Use a 2–3 pound boneless turkey breast and reduce the cook time to about 3–4 hours on HIGH.
I’ve made turkey just about every way possible, and nothing compares to the ease and juiciness of a slow cooker.
Here’s the science: slow, moist cooking keeps the muscle fibers from seizing up and squeezing out all the juices… the main reason turkey gets dry.
Browning the butter first adds depth, thanks to the Maillard reaction, which develops nutty, savory flavors that seep into the meat.
And finishing under the broiler crisps up the skin so you still get that oven-roasted look and taste.
I’ve tested turkey breast in the crock pot dozens of times, and it’s hands-down the easiest way to guarantee juicy turkey every time.
DONNA’S PRO TIPS
- Check early: Turkey breasts vary in size. Begin checking at 4 hours to avoid overcooking.
- Thermometer = success: Always test the thickest part. It should read 165°F when done.
- Crisp at the end: Don’t skip broiling if you want that restaurant-style finish.
- Butter boost: Browning the butter before mixing adds a layer of rich, nutty flavor.
- Gravy gold: Don’t waste the drippings… they make the BEST gravy.
- Herb swap: Mix up flavors with sage, thyme, or even a little smoked paprika.
TOOLS NEEDED
- 5–6 Quart Slow Cooker: Fits a 2–3 pound turkey breast comfortably.
- Sharp Knife & Cutting Board: For slicing shallots and carving turkey.
- Small Bowl: To mix the butter and seasonings.
- Baking Sheet: Needed for broiling the skin crisp at the end.
- Meat Thermometer: Ensures your turkey is perfectly cooked every time.
Enjoy!
With love, from our simple kitchen to yours.
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Turkey Breast in Crock Pot + Video
Ingredients
- 1 -2 shallots, thinly sliced
- 2-3 pound turkey breast with bone, skin-on
- 1/2 cup salted butter, melted ** see note
- 1 teaspoon lemon pepper
- 1 teaspoon sea salt
- 1 teaspoon lemon zest
- 1 teaspoon finely chopped fresh rosemary
- 2-3 sprigs of thyme, plus more for garnish
Instructions
- Slice shallots and sprinkle in the bottom of the slow cooker. Place turkey breast over the shallots, skin side up.
- Melt butter (or brown the butter for more flavor). Add in lemon pepper, salt, lemon zest, chopped rosemary, and the leaves from 2-3 sprigs of thyme. Mix together to fully combine.
- Pour butter and spice/herb mixture over the top of the turkey breast. Try to keep as much of the mixture on the breast as possible, but some butter run-off is just fine.
- Place the lid on top and cook on HIGH for 4-6 hours in the slow cooker. Test the temperature of the thickest part of the turkey breast occasionally so that you do not overcook. Internal temp should reach 165°F. Lift turkey breast from the slow cooker and transfer to a baking sheet. Broil for 2-3 minutes or to achieve desired browning and crisp on the skin.
- Slice and serve with gravy.
Video
Donna’s Notes
Nutrition
All nutritional information is based on third party calculations and is only an estimate. Each recipe’s nutritional value will vary depending on the ingredients used, measuring methods, and portion sizes.
Originally published November 2021, updated and republished October 2025
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We’re Donna and Chad, the dream team behind The Slow Roasted Italian. Our focus is on taking complicated OUT of the kitchen. Life is busy enough, making meals should be fast and easy, to help make your life as simple as possible. Read More >>
Have a 7 lb bone in turkey breast do I cook the same time? Would Like to freeze ahead to save time and oven space for Thanksgiving. Thank you
Hi Lin! A fresh/thawed 7 pound turkey breast will cook for 6 – 7 hours on low, until the internal temperature reaches 165°F.
Enjoy and happy cooking!
Looks yummy. Going try this. Recipe
It really is! Enjoy and let us know how it goes.
To me it’s hard to make turkey taste good, but you have certainly done that with this recipe! It was easy to follow, and tasted delicious once it was done.
Why is every weight 4 to 6 hours on high? I have a 12 pound bone in turkey breast, does that i only cook it for 4 to 6 hours also?
I’ve been made turkey in the slow cooker before. I usually dry brine my turkey before roasting in the oven. can I still dry brine if I use the slow cooker instead of the oven?
Can I use a boneless breast? I have one in the freezer, almost 6 lb.