Crock Pot Turkey Breast always comes out tender, juicy, and full of savory flavor!

Smaller gatherings or weekly prep are perfect for making a turkey breast in the crockpot!

turkey breast on a plate with garnish for Crockpot Turkey Breast

The Crockpot Is a Great to Cook Turkey Breast!

ingredients for Crockpot Turkey Breast including carrots, celery, onion, broth, seasonings, butter, and turkey

Ingredient Tips

  • Turkey Breast – A boneless, skin-on turkey breast is the perfect size for this recipe, but you can use any size that fits in your Crockpot (see cooking table below).
  • Vegetables – Vegetables create a “raft” that elevates the meat from the bottom of the crockpot. Carrots, celery, and onions add subtle flavor to the broth as well. You can add mushrooms if you like.
  • Seasonings Homemade poultry seasoning is ideal for this turkey. Feel free to add additional herbs like sage, thyme, a bay leaf, or a sprig of rosemary, which will add flavor to the meat and the broth.
  • Variations – Make a savory turkey gravy with the broth or whisk a packaged gravy mix into the broth instead of using water.

How to Make Crock Pot Turkey Breast

  1. Prep and season the turkey with butter per recipe below.
  2. Place vegetables in the bottom of a crockpot and add the turkey on the top.
  3. Cook per the guidelines below and remove the turkey once it gets to 160°F.
  4. Broil if desired.

Let the turkey rest before slicing.

sliced turkey breast on a plate for Crockpot Turkey Breast

Turkey Breast Crockpot Cooking Times

This recipe uses a 2 lb skin-on boneless turkey breast with the skin, but here’s a chart listing other sizes as long as they fit in your crockpot.

  • 2 lb turkey breast – 2 hours 45 minutes to 3 hours 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.

Tips for Cooking Turkey Breast

  • Since turkey is so lean, an instant-read thermometer will help you determine when the meat is done, underdone, or overdone. The internal temperature should always reach 165°F.  You can also use a thermometer that stays in the meat, such as this one.
  • Always let the turkey rest before slicing it. This allows the juices to recirculate back into the meat keeping it juicy.
  • If the veggies aren’t fully softened by the time the turkey breast is done, cook them on the stove in the broth while the turkey is resting.

Did you make this Crockpot Turkey Breast? Be sure to leave a rating and a comment below!

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turkey breast on a plate with garnish for Crockpot Turkey Breast
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Crockpot Turkey Breast

This recipe makes perfectly juicy, tender turkey with slow-cooked flavor.
Prep Time 20 minutes
Cook Time 2 hours 55 minutes
Total Time 3 hours 15 minutes
Servings 4 servings
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Ingredients  

  • 2 to 2 ½ pounds boneless turkey breast with skin
  • 2 tablespoons melted butter or olive oil
  • 1 teaspoon poultry seasoning
  • 1 teaspoon kosher salt
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • ½ teaspoon black pepper
  • ½ teaspoon paprika
  • 1 cup chicken broth or turkey broth
  • 2 ribs celery halved
  • 2 carrots cut in thirds
  • 1 large yellow onion sliced into ½-inch wedges

Instructions 

  • Remove netting from turkey breast (if it has any), and pat dry with a paper towel.
  • Mix melted butter, poultry seasoning, salt, garlic powder, onion powder, black pepper, and paprika in a small bowl. Brush the mixture evenly over the turkey breast.
  • Pour broth into the bottom of a 6-quart 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 allow to rest for 10 minutes.
  • For crispy skin, place the turkey breast on a rimmed foil-lined baking sheet and broil for 3 to 5 minutes or until browned. Slice and serve.

Notes

The celery, carrots, and onions add flavor to the broth and hold the turkey out of the liquid. Another option is to place the turkey on a small rack to ensure it roasts instead of stews.
Adjust cooking time based on the size of the turkey breast.:
  • 2lbs – 2 hours 45 minutes to 3 hours 15 minutes.
  • 3lbs – 3 hours 45 minutes to 4 hours 15 minutes.
  • 4lbs – 4 hours 45 minutes to 5 hours 15 minutes.
IMPORTANT: Use a meat thermometer and remove the turkey breast when it reads 160°F. The temperature will rise after removal and should reach 165°F after a few minutes. Check the temperature early to prevent overcooking.
If the vegetables have not cooked enough by the time the turkey is done, chop them and simmer them 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 liquid drippings to make a gravy. If using a packaged gravy mix, use the drippings in place of water.
4.99 from 73 votes

Nutrition Information

Calories: 375 | Carbohydrates: 8g | Protein: 63g | Fat: 11g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 0.3g | Cholesterol: 169mg | Sodium: 1468mg | Potassium: 922mg | Fiber: 2g | Sugar: 4g | Vitamin A: 5556IU | Vitamin C: 5mg | Calcium: 79mg | Iron: 2mg

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
Cuisine American

tender and juicy Crockpot Turkey Breast with writing
Crockpot Turkey Breast in the pot with a title
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Crockpot Turkey Breast in the pot and plated with writing

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About the author

Holly Nilsson is the creator of Spend With Pennies, where she creates easy, comforting recipes made for real life. With a passion for nostalgic flavors and simplified techniques, Holly helps busy home cooks create delicious meals that always work. She is also the author of “Everyday Comfort,” which promises to inspire even more hearty, home-cooked meals.
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Comments

  1. This Crock Pot Turkey Breast recipe sounds absolutely delicious! The fact that it comes out tender, juicy, and full of savory flavor makes it the perfect meal for any occasion. I love how easy and hands-off Crock Pot recipes are, too! Definitely adding this to my list of must-try dishes.

  2. Looking forward to trying your recipe for Christmas meal. Both my husband are sick with a virus and cant get the ingredients needed. Can I use chicken breast instead of turkey? Thank you.

  3. I love Holly”s recipies and plan to cook this one but I plan some modifications . I am responsible for my family’s meal preparation, and 2 of us suffer from heart failure. The stated Sodium content of this recipe, 1285 mg, is, I feel an underestimate. The teaspoon of Kosher salt alone contains 2320 mg of Sodium. The teaspoon of Poultry Seasoning I have in my spice cabinet adds another 320 mg of Sodium. I will eliminate both and find a substitute for poultry seasoning. I also plan to use Low Sodium Chicken broth (50 mg Sodium per Cup) instead of Reduced Sodium Broth (580 mg/cup).4 stars

  4. You have the greatest ideas for easy cooking. You present the foods that my family loves and very cost effective.. You make good foods easy to prepare and all that I have tried go beyond good. Thank you so very much. Southern girl.

  5. Cooked a 6+ pound bone in turkey breast using your recipe. My husband said it was the best turkey I’ve ever made! I ended up cooking on high since it was so big, it took about 4 1/2 hours to get to 160. Juicy and delicious! Thank you!!5 stars

  6. Absolutely A-1 fabulous alternative to oven cooking. Easy, set it and leave. I definitely will be doing this regularly.5 stars

    1. This is cooked on low. You can find this in step 4. of the recipe. Enjoy!

      4. Place the lid on the slow cooker and cook on low (times below) until the internal temperature reaches 160°F. Do not overcook.

    2. I’m amazed at how many people don’t “read” what’s right in front of them.Lazy readers.Sorry but it’s true.

  7. Hollie, How on earth do you come up with 2612 mg. of Sodium in this recipe? That number must be for the entire dish or is this per serving? Please advise and thanks in advance. Alan M.

    1. Thank you Alan. There was an error, and it has been corrected. That being said, we use a program to calculate an estimate for nutrition and it can vary. If you are looking for precise information I would suggest using a calculator you are familiar with and entering the information from the actual brands you use. Hope that helps.

  8. Holly I used your recipe this year to cook a three lb turkey breast for me and my husband. I ended up cooking it on high instead of low as I cook a lot of pot roasts in my slow cooker. The seasoning was great. The only thing I added to it was some garlic powder. The turkey was very moist and fell apart. This will be my new go to for my Thanksgiving meal!

    1. Hi Patty, I have not tried this Crock Pot recipe with a bone-in turkey breast but it should work just fine. You will need to increase the cook time. A 6 pound bone-in turkey breast will need approximately 6 hours until the internal temperature reaches 165°F. If you try it I would love to hear how it turns out!

    1. I couldn’t agree more, Pat! I love using my crockpot or air fryer on hot days to avoid heating up the oven (and house)!

  9. None of these recipes give what temperature of cooking on HIGH or LOW for in crockpots. Why?

    1. Hi Elaine, there isn’t a temperature on slow cookers, they have two settings, low and high options.

      1. Correct, so which setting do we cook this in? High or Low, that’s the question.

  10. I followed the instructions and felt the poultry seasoning over powered the turkey breast. I scraped it off and I still wouldn’t eat more then 1 bite. I threw it away. Not a good recipe

    1. I’m sorry that you didn’t enjoy this turkey breast as much as we do Paula. Did you use only one teaspoon of poultry seasoning? This amount should not be overpowering. Perhaps your spice is very strong.

    1. I have an inexpensive one I bought on Amazon and I think it works great! I use this one for quick temps (although this one is also highly rated if you’re looking for another option) and this one with a probe to leave in the meat as it roasts.

      None of them are overly expensive but I’ve found the two I mentioned I have work great. You can also usually find them fairly inexpensive at the grocery store too.