Slow Cooker Turkey Breast Recipe (Juicy Bone-In + Gravy)

Name: Crockpot Herb Butter Turkey Breast
Prep time: 30 min
Cook time: 330 min
Total time: 360 min
Ingredients: 1 (5–7 lb) bone-in, skin-on turkey breast, (fully thawed (pre-brined preferred)); 1 medium yellow onion, (cut into thick ½-inch slices ); 1 head garlic, (halved crosswise); A handful of fresh thyme and sage sprigs, plus 1 rosemary sprig; 1/2 cup low-sodium chicken broth; 10 Tbsp unsalted butter, (barely softened (See notes)); 1 Tbsp olive oil; 1/2 Tbsp Dijon mustard; 1/2 Tbsp EACH garlic powder, sweet/standard paprika, table salt; 1 tsp EACH dried rosemary (crushed), dried thyme leaves, onion powder, black pepper; 1/2 tsp EACH ground cumin, dried rubbed sage, dried oregano; 3 Tbsp unsalted butter; 2 Tbsp reserved herb butter; 1/3 cup all-purpose flour ((or 1:1 gluten-free baking flour)); Strained slow cooker drippings plus low-sodium chicken broth to equal 2½ cups; 1 tsp Worcestershire sauce; Chicken bouillon (up to 1 tsp to taste (optional))

This Slow Cooker Turkey Breast is juicy, buttery, and impossibly tender—my 5-star Roast Turkey Breast made in the convenient slow cooker so your oven is free for all the sides. A simple technique keeps every slice moist, while a savory herb butter, a golden-skin finish, and my expert tips turn humble crockpot turkey into a holiday main your family will request every November.

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up close of slow cooker turkey breast sliced on a plate showing how juicy it is

Why This Crockpot Turkey Breast Works

Slow cooker turkey has a reputation for pale skin and bland, soggy meat—here’s how I fixed every one of those problems.

• PULLING IT AT 155°F leaves room for the broiler and resting time to finish the job, the biggest difference between juicy and stringy slow cooker turkey.
• HERB BUTTER UNDER AND OVER THE SKIN seasons the meat directly and bastes it for hours, with no lid-lifting required.
• AN AROMATIC ONION AND GARLIC RACK lifts the breast above the liquid so it gently steams instead of boils, while flavoring the drippings.
• A QUICK BROIL turns soft, pale slow cooker skin golden and blistered, solving the number-one complaint about crockpot turkey.
• A DEEPLY TOASTED ROUX and a splash of Worcestershire rebuild the roasted depth slow cooker drippings lack, so the gravy tastes oven-made.

slow cooker turkey breast recipe with golden skin

Slow Cooker Turkey Breast Ingredients

Let’s take a closer look at some key ingredients you’ll need to make this recipe (measurements in the printable recipe card at the bottom of the post):

Bone-in, skin-on turkey breast: Despite the name, a bone-in turkey breast is actually two breasts connected by the breastbone, usually 5–7 pounds total. The bone insulates the meat so it cooks gently and stays juicy, and the skin holds the herb butter against the meat.
Look for one labeled “contains up to X% solution”—that means it’s already brined. Shady Brook Farms, Butterball and Jennie-O all offer one.
Onions and garlic: Thick onion slices and a halved head of garlic form the rack the turkey sits on. No peeling required, and the garlic turns soft and jammy enough to whisk straight into the gravy.
Fresh thyme, sage, and rosemary: Mostly thyme and sage, with just one rosemary sprig—after hours in liquid, too much rosemary turns piney and medicinal.
Broth: Just ½ cup of broth, since the turkey releases several cups of juices on its own.
Herb butter: Softened butter, olive oil, Dijon mustard, garlic powder, paprika, dried rosemary, salt, dried thyme, dried oregano, onion powder, cumin, and black pepper. The olive oil keeps it spreadable, the Dijon adds tang and helps it cling, and the paprika gives the skin its gorgeous color.
Gravy: Butter, a little reserved herb butter, flour, the defatted drippings, broth, and Worcestershire for savory depth.

Turkey Breast Substitutions and Swaps

Boneless turkey breast: It works, but it cooks faster and has less flavor without the bone. A 3-pound boneless breast takes about 3–4 hours on LOW, and many come skinless, so skip the broiling step if yours has no skin.
Turkey half breast: A single 2½–3½-pound half breast fits in a 4- to 6-quart slow cooker and cooks in about 3–4 hours on LOW. Use half the herb butter
Fresh or unbrined turkey: Without the salt solution, the meat will taste flat. Increase the salt in the herb butter to 1 Tbsp, or dry-brine the turkey overnight by rubbing 1 Tbsp kosher salt all over it and refrigerating it uncovered.
Gluten-free gravy: Use 1:1 gluten-free baking flour in the roux, or skip the roux and thicken the simmering drippings with 2 Tbsp cornstarch whisked into 3 Tbsp cold water. Cornstarch gravy is glossier and lacks the toasty flavor of a roux. Swap tamari for the Worcestershire, which often contains gluten.

top of slow cooker turkey breast recipe ingredients: turkey breast, herbs, butter, spices, garlic, olive oil, flour

How to Cook a Turkey Breast in a Slow Cooker

Let’s take a closer look at how to make this recipe with step-by-step photos (full recipe in the printable recipe card at the bottom of the post):

Step 1: Build the rack. Layer the onions, halved garlic, and herbs in the slow cooker, then pour in the broth and orange juice.
Step 2: Make the herb butter. Stir everything together until smooth and evenly colored. Set aside 2 Tbsp for the gravy.
Step 3: Butter the turkey. Pat the turkey dry, then slide your fingers under the skin to loosen it from the meat without tearing it. Spread about two-thirds of the butter underneath, pressing from the outside to smooth it out, and rub the rest over the skin.

a collage showing how to cook a turkey breast in a slow cooker by adding onions, sage, thyme, rosemary, and garlic to the slow cooker, making an herb butter, drying the turkey breast and separating the skin, smothering the breast with the herb butter

Step 4: Slow cook. Set the turkey skin-side up on the aromatics. The lid should close fully. Cook on LOW until the thickest part reads 155°F, about 4½–7 hours depending on size.
Step 5: Broil. Transfer the turkey to a foil-lined baking sheet, blot the skin, and broil on the lowest rack until deep golden and blistered, 5–10 minutes.

a collage showing how to cook a turkey breast in a slow cooker by adding the breast on to of the herbs and onions to cook, then cooking until golden and tender

Step 6: Make the gravy. Separate the fat from the drippings. Cook the butter and flour until it smells nutty and turns peanut-butter brown, then whisk in the drippings and broth. Simmer until it coats a spoon.

a collage showing how to make the turkey gravy by separating the fat from the drippings, melting butter, whisking in flour to create a roux, adding the broth/drippings, and simmering until thickened

Step 7: Carve. Slice each breast half off the bone along the breastbone, then slice crosswise against the grain.

showing how make slow cooker turkey breast by adding it to a platter and surrounding it with flowers to plate

Tips for Prepping Turkey Breast for the Crockpot

• Start thawing early: A frozen breast needs about 24 hours in the refrigerator for every 4–5 pounds, so for Thanksgiving, move a 6–7-pound breast from the freezer to the fridge by Monday night. Short on time? Submerge it, still wrapped, in cold water, allowing about 30 minutes per pound and changing the water every 30 minutes, then cook it right away. Check that the cavity is free of ice crystals before it goes in the slow cooker.
• Test the fit first: Set the cold turkey in your slow cooker before you butter it. If the lid won’t seal, trim the back/rib portion with kitchen shears now, not when your hands are covered in butter.
• Remove the extras: Check the cavity for a gravy packet or neck, and ignore the pop-up timer—it pops well past the temperature you want.

Tips for Cooking and Finishing Slow Cooker Turkey Breast

• Place the thermometer carefully: Insert it into the thickest part of the breast without touching bone, which reads hotter than the meat. Check both halves, since one is often thicker.
• Check early, but don’t peek: Newer slow cookers run hotter than older ones, so start checking an hour before the earliest time—but keep the lid closed until then, since every peek adds about 20 minutes.
• Turn off WARM: Many slow cookers switch to WARM automatically, and the turkey keeps cooking and drying out. Remove it as soon as it reaches 155°F.
• Handle it gently: The turkey is so tender it can fall off the bone, so move it with two spatulas. Rest it uncovered, since tenting with foil traps steam and softens the skin you just broiled.
• Taste the gravy before salting: Drippings from a pre-brined turkey are already salty, so add bouillon or salt only at the end.

top view of how to serve crockpot turkey breast sliced on a plate with mashed potatoes and green beans

Crockpot Turkey Breast Variations

• Cranberry glazed: Whisk together 1 cup whole-berry cranberry sauce, 2 Tbsp maple syrup, and 1 Tbsp Dijon. After broiling, brush it over the skin and broil 1–2 minutes more, just until it bubbles. Warm the rest for serving.
• Maple Dijon: Brush the skin with 2 Tbsp maple syrup whisked with 1 Tbsp Dijon right before broiling. The sugar browns fast, so watch it closely.
• Citrus herb: Add the zest of 1 orange and 1 lemon to the herb butter. You get bright citrus flavor without the bitterness of slices in the pot.
• Cajun: Replace the herb butter’s dried herbs and cumin with 1 Tbsp Cajun seasoning, and cut the salt in half, since most blends are salty.
• Apple cider: Use apple cider in place of the broth and orange juice for a sweeter, fall-spiced gravy. Tuck a few apple wedges in with the onions.

Make-Ahead Thanksgiving Turkey Breast

• Herb butter: Make it up to 1 week ahead and refrigerate. Let it soften at room temperature for about an hour before spreading.
• Buttered turkey: Butter the turkey up to 24 hours ahead, cover, and refrigerate. The herb butter seasons the meat overnight.
• Thanksgiving morning: Build the onion and garlic rack, set the cold turkey on top, add the broth, and turn it on. Don’t assemble the night before in the ceramic insert—a cold insert can crack in the heating base and takes much longer to come up to temperature.
• Holding: Once rested, the turkey stays warm loosely tented with foil for 30 minutes. Slice it right before serving so it doesn’t dry out.

How to Store and Reheat Leftover Turkey Breast

• Refrigerate: Store sliced turkey in an airtight container with a few spoonfuls of drippings for up to 4 days. Store the gravy separately for up to 4 days.
• Freeze: Freeze sliced turkey with drippings or gravy for up to 3 months. Thaw overnight in the refrigerator.
• Reheat in the oven: Arrange the slices in a baking dish with a splash of broth or drippings and a pat of butter. Cover and warm at 325°F for 15–20 minutes.
• Reheat gravy: Warm it over low heat, whisking in a splash of broth—it thickens considerably in the fridge.
• Leftover ideas: Turn leftovers into Turkey Tetrazzini, Turkey Rice Soup, or Monte Cristo Sandwiches.

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What to Serve with Slow Cooker Turkey Breast

With the turkey in the slow cooker, your oven is free all day for the sides.

• Potatoes: Spoon gravy over Garlic Mashed Potatoes, or go all out with Twice Baked Potatoes, Au Gratin Potatoes, or Sweet Potato Casserole.
• Stuffing and bread: Cornbread Sausage Stuffing, Dinner Rolls, or Sweet Cornbread for soaking up every drop of gravy.
• Vegetables: Green Bean Casserole, Maple Dijon Green Beans (pictured), Honey Garlic Roasted Carrots, or Roasted Butternut Squash.
• Something fresh: A crisp, tangy salad balances all the richness. Try Apple Salad, Shaved Brussels Sprouts Salad, Pear Salad, or Fall Salad.

Slow Cooker Turkey Breast FAQs

How long does it take to cook a turkey breast in a slow cooker?

Plan on roughly 1 hour per pound on LOW for a bone-in breast, but begin checking an hour early. Slow cookers vary widely, so the turkey is done when the thickest part reads 155°F, not when the timer goes off.

Can you cook a frozen turkey breast in a slow cooker?

No. A frozen breast thaws so slowly in a slow cooker that it spends too long in the bacterial danger zone (40–140°F), which the USDA advises against. Thaw it completely in the refrigerator or in cold water first.

Can I use a Butterball turkey breast?

Yes. Butterball and most other store-bought bone-in breasts are already brined, which keeps them juicy. Just remove the gravy packet before cooking.

What size slow cooker do I need for a turkey breast?

A 6½- to 7-quart oval slow cooker fits most 5–7-pound breasts, and a 6-quart works up to about 6 pounds. Oval shapes fit far better than round ones.

Is turkey safe to eat if I pull it at 155°F?

Yes. It keeps cooking under the broiler and while it rests, climbing to the USDA-recommended 165°F before you slice it. Pulling it at 165°F means it ends up closer to 175°F—and dry.

Do you need to add liquid to a slow cooker turkey breast?

Just a little. The turkey releases 2–3 cups of juices as it cooks, so ½ cup of broth is enough to get things started without diluting the drippings for gravy.

up close of a slice of slow cooker turkey breast bone in dipped in gravy showing how juicy and tender it is

Want More Thanksgiving Main Dishes?

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Servings: -10 servings

Total Time: 6

Prep Time: 30

Cook Time: 5 30

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Ingredients

Turkey

1 (5–7 lb) bone-in, skin-on turkey breast, fully thawed (pre-brined preferred)
1 medium yellow onion, cut into thick ½-inch slices
1 head garlic, halved crosswise
A handful of fresh thyme and sage sprigs, plus 1 rosemary sprig
1/2 cup low-sodium chicken broth

Herb Butter

10 Tbsp unsalted butter, barely softened (See notes)
1 Tbsp olive oil
1/2 Tbsp Dijon mustard
1/2 Tbsp EACH garlic powder, sweet/standard paprika, table salt
1 tsp EACH dried rosemary (crushed), dried thyme leaves, onion powder, black pepper
1/2 tsp EACH ground cumin, dried rubbed sage, dried oregano

Gravy

3 Tbsp unsalted butter
2 Tbsp reserved herb butter
1/3 cup all-purpose flour (or 1:1 gluten-free baking flour)
Strained slow cooker drippings plus low-sodium chicken broth to equal 2½ cups
1 tsp Worcestershire sauce
Chicken bouillon up to 1 tsp to taste (optional)

Instructions

Build the rack: Layer the onions (and celery, if using), garlic halves (cut-side up), and herbs in the bottom of a 6½- to 7-quart oval slow cooker. Pour in the ½ cup broth.
Make the herb butter: Stir together all the herb butter ingredients in a medium bowl until smooth. Set aside 2 Tbsp for the gravy.
Butter the turkey: Remove any gravy packet or neck from the cavity, and pat the turkey completely dry. Gently loosen the skin over both breast halves with your fingers, taking care not to tear it. Spread about two-thirds of the remaining herb butter under the skin and press the skin to distribute it evenly. Rub the rest over the outside of the skin.
Load the slow cooker: Set the turkey skin-side up on the aromatics. The lid must seal completely. If the breast is too tall, use kitchen shears to trim off the back/rib portion underneath, or nestle it in at a slight angle.
Slow cook: Cover and cook on LOW until the thickest part of the breast (not touching bone) reads 155°F, about 4½–5½ hours for a 5–6 lb breast or 5½–7 hours for a 6–7 lb breast. Start checking an hour early, and don't lift the lid before then. Ignore the pop-up timer if your turkey has one.
NOTE: Use a probe thermometer. Slow cookers vary so much that the clock can’t tell you when the turkey is done. I highly recommend this digital probe thermometer to eliminate the guesswork—it reads quickly and accurately, so you pull the turkey at exactly 155°F.”
Crisp the skin: Place an oven rack in the lowest position and preheat the broiler. Use two large spatulas to carefully transfer the turkey to a foil-lined rimmed baking sheet. Gently blot any pooled liquid off the skin with a paper towel. Broil 5–10 minutes, rotating the pan halfway through, until the skin is deep golden and blistered. Watch closely, since the herbs and paprika can scorch quickly.
Rest: Let the turkey rest uncovered for 15 minutes while you make the gravy. It will climb to 165°F.

Make the gravy

Strain the slow cooker juices into a fat separator, saving the garlic halves and discarding the other solids. Pour off the fat.
In a large skillet/saucepan over medium heat, melt 3 Tbsp butter with 1 Tbsp reserved herb butter. Whisk in the flour and cook for 2–3 minutes, until it's the color of peanut butter.
Reduce the heat to low and slowly whisk in the defatted drippings plus enough broth to total 2½ cups. Scrape in any browned bits from the broiler pan.
Squeeze in 3–4 of the soft garlic cloves (optional) and whisk until smooth. Simmer, whisking, until the gravy coats the back of a spoon. Thin with broth as needed.
Stir in the Worcestershire. Taste before adding any bouillon, salt, or the last 1 Tbsp of herb butter (optional).

Carve

Run your knife along the breastbone and down the ribs to release each breast half, then slice crosswise against the grain. Delicious with my company mashed potatoes!

Notes

Bone-in, skin-on turkey breast: Despite the name, a bone-in turkey breast is actually two breasts connected by the breastbone, usually 5–7 pounds total. The bone insulates the meat so it cooks gently and stays juicy, and the skin holds the herb butter against the meat. Look for one labeled “contains up to X% solution”—that means it’s already brined. Shady Brook Farms, Butterball and Jennie-O all offer one.
Soften the butter, but not too much: The herb butter should be soft enough to stir but still hold its shape, like cool cream cheese. Butter that’s too soft turns greasy and slides around instead of sticking to the turkey. If yours gets melty/greasy, chill it for 10 minutes before using it.

Make Ahead

Herb butter: Make it up to 1 week ahead and refrigerate. Let it soften at room temperature for about an hour before spreading.
Buttered turkey: Butter the turkey up to 24 hours ahead, cover, and refrigerate. The herb butter seasons the meat overnight.
Thanksgiving morning: Build the onion and garlic rack, set the cold turkey on top, add the broth, and turn it on. Don’t assemble the night before in the ceramic insert—a cold insert can crack in the heating base and takes much longer to come up to temperature.
Holding: Once rested, the turkey stays warm loosely tented with foil for 30 minutes. Slice it right before serving so it doesn’t dry out.