Slow Cooker Turkey Breast: Juicy, Effortless, and Packed with Flavor

Roasting a whole turkey may be a time-honored tradition, but for many home cooks—especially those cooking for smaller gatherings or weeknight meals—the idea of managing a full bird can feel overwhelming. Enter the slow cooker turkey breast: a delicious, low-maintenance alternative that delivers all the flavor and tenderness of a traditional roast turkey, with none of the stress, fuss, or last-minute oven juggling.

This recipe is the answer to several common kitchen challenges: how to serve turkey without heating up the whole house, how to avoid dry breast meat, how to free up oven space during busy holidays, and how to make a deeply flavorful main course with minimal hands-on effort. With a well-seasoned turkey breast, a slow cooker, and a few simple aromatics, you can create a dish that’s surprisingly juicy, beautifully golden (yes, we’ll talk about how to get that crisp skin), and satisfying enough to rival its oven-roasted counterpart.

What makes this recipe special isn’t just the set-it-and-forget-it convenience—it’s the way it locks in moisture and builds flavor slowly, hour by hour. Because turkey breast is naturally lean, it’s notorious for drying out. But in the gentle, enclosed heat of a slow cooker, the meat steams and bastes in its own juices, becoming tender and flavorful with every passing hour.

Whether you’re a holiday host looking to simplify, a meal-prepper seeking lean protein, or just someone craving classic comfort food, this Slow Cooker Turkey Breast Recipe will win you over with its ease, versatility, and flavor. It’s proof that you don’t need to roast a whole bird—or spend all day in the kitchen—to enjoy a tender, juicy turkey dinner that tastes like home.

So dust off your slow cooker, grab a turkey breast, and get ready to make one of the easiest, most foolproof turkey dishes you’ll ever cook.

How to Make Slow Cooker Turkey Breast: Step-by-Step Instructions

Slow cooking a turkey breast may sound simple, but perfect results come from careful preparation and technique. Here’s how to get tender, juicy meat with flavorful seasoning and an optional crispy finish.

Step 1: Choose and Prepare Your Turkey Breast

Selecting the right turkey breast is the foundation of success.

• Bone-in vs. boneless: Bone-in turkey breast has more flavor and tends to stay juicier during slow cooking, but boneless is easier to slice and faster to cook.

• Fresh vs. frozen: Use fresh if possible; if frozen, thaw fully in the refrigerator (allow 24 hours per 5 pounds).

When ready to cook:

• Remove the turkey breast from packaging.

• Pat dry thoroughly with paper towels. Dry skin leads to better seasoning adhesion and browning.

• Trim any excess fat or loose skin if desired.

Step 2: Brine or Dry Brine the Turkey Breast (Optional but Recommended)

Brining helps retain moisture and adds flavor.

Simple Dry Brine:

• Combine 1 tablespoon kosher salt with 1 teaspoon sugar and optional spices (black pepper, garlic powder, rosemary).

• Rub mixture evenly over the turkey breast, including under the skin if possible.

• Place on a wire rack over a baking sheet and refrigerate uncovered for at least 4 hours, preferably overnight.

If you prefer wet brining:

• Submerge turkey breast in a solution of ¼ cup salt and ¼ cup sugar dissolved in 1 gallon water.

• Refrigerate for 8–12 hours.

• Rinse thoroughly and pat dry before proceeding.

Step 3: Season the Turkey Breast

For the best flavor, season the turkey with a balanced blend of herbs, spices, and aromatics.

Suggested seasoning mix:

• 2 teaspoons olive oil or melted butter (to help seasoning stick)

• 1 teaspoon garlic powder

• 1 teaspoon onion powder

• 1 teaspoon dried thyme or rosemary

• 1 teaspoon smoked paprika (for color and subtle smokiness)

• ½ teaspoon black pepper

• Salt to taste (if not dry brined)

Rub this mixture all over the turkey breast, working it under the skin where possible to infuse more flavor.

Step 4: Prepare the Slow Cooker Base

To infuse the turkey breast with additional flavor and keep it moist:

• Place a sliced onion, 2–3 garlic cloves (smashed), and a few sprigs of fresh herbs (thyme, rosemary, or sage) at the bottom of the slow cooker.

• Add ½ cup chicken broth or water to the base. This liquid will create steam, gently cooking the meat and providing flavorful drippings.

Step 5: Place the Turkey Breast in the Slow Cooker

• Position the turkey breast skin-side up on top of the aromatics.

• If your slow cooker is large enough, leave some space around the breast for even cooking.

• Cover the slow cooker with its lid.

Step 6: Cook the Turkey Breast Low and Slow

• Set your slow cooker to LOW and cook for 4 to 6 hours depending on the size of the breast (about 20 minutes per pound).

• Use a meat thermometer inserted into the thickest part of the breast to check doneness. The safe internal temperature is 165°F (74°C).

• Avoid opening the lid frequently as it releases heat and extends cooking time.

Step 7: Optional – Crisp the Skin

One challenge with slow cooker turkey is achieving crisp, golden skin.

To crisp skin after cooking:

• Preheat your oven’s broiler or set the oven to 450°F (230°C).

• Carefully transfer the turkey breast to a baking sheet lined with foil or parchment.

• Brush the skin with melted butter or olive oil.

• Broil or roast for 5–10 minutes, watching closely, until the skin is crisp and browned.

Step 8: Rest the Turkey Breast

• Remove the turkey from the slow cooker or oven.

• Tent loosely with foil.

• Let rest for at least 15 minutes to allow juices to redistribute.

Step 9: Make a Simple Gravy (Optional)

Use the flavorful drippings left in the slow cooker base:

• Pour the juices into a saucepan, skim off excess fat.

• Bring to a simmer.

• Mix 1 tablespoon cornstarch with 2 tablespoons cold water to make a slurry.

• Whisk slurry into the simmering juices until thickened.

• Season to taste with salt and pepper.

Step 10: Carve and Serve

• Slice the turkey breast against the grain for tender slices.

• Serve with gravy and your favorite sides—mashed potatoes, roasted vegetables, or stuffing all pair beautifully.