A Slow Cooker Turkey Breast is an easy way to make a moist, flavorful turkey, especially when you have a smaller Thanksgiving dinner!
Turkey is the main dish at our Thanksgiving dinner, and making a turkey breast in a slow cooker is a great way to have turkey without having to make the whole bird!
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Slow Cooker Turkey Breast Ingredients
To make a slow cooker turkey breast, you’ll only need the turkey, butter, and seasonings!
- Turkey: Our turkey breast was just under five pounds. If you choose a larger one, it will take longer to cook, and if yours is smaller, it will cook faster.
- Butter: The butter adds flavor and helps keep the turkey moist.
- Seasoning: We used a combination of rosemary, garlic powder, onion powder, paprika, salt, and black pepper for the seasonings. Any of your favorite seasoning mixes would work, depending on what your family likes.
- Water: I like using a little water in the bottom of the crockpot to give it a steamy environment while cooking.
How To Make Slow Cooker Turkey Breast
Making a crockpot turkey breast couldn’t be easier! Simply season the turkey and let your crockpot do the cooking.
Thawing: It takes about 24 hours for every 4 pounds of turkey to thaw in the refrigerator. Make sure to leave enough time for your turkey breast to thaw before the day you plan to cook it.
Preparing: Mix together the softened butter and seasonings. Pat the turkey breast dry with paper towels. Gently lift the skin and spread half of the seasoned butter under the skin. I like to use gloved hands for this job. Then, spread the remaining seasoned butter over the skin.
Cooking: For the best results, the turkey should be raised off of the bottom of the crockpot. I used a silicone roasting rack. Other options include a wire slow cooker rack, a ring of aluminum foil, or a sliced onion. Place the seasoned turkey breast in the crockpot and cook on low for 5-6 hours.
Frequently Asked Questions
Yes, a slow cooker is a great way to prepare a turkey breast. It needs 5-6 hours on low to fully cook.
Use a meat thermometer to check the temperature of the turkey breast. It needs to be 165˚F.
Once the turkey is fully cooked, you can place it under the broiler for a minute or two to crisp up the skin.
Yes, you need to leave enough time for the turkey breast to fully thaw before cooking it. To thaw the turkey in the refrigerator, you will need about 24 hours for every 4 pounds of turkey.
Side Dishes To Serve
- This Sweet Potato Casserole has a delicious pecan streusel on top!
- Slow Cooker Green Bean Casserole is our favorite way to make this side dish.
- Homemade Cranberry Sauce is so much better than canned!
Use Leftovers With These Recipes
- Make a Thanksgiving Pizza with all of your leftovers.
- Turkey Alfredo Ziti is warm, cheesy comfort food.
- This Turkey Soup is perfect for cold nights.
- A Turkey Cranberry Sandwich makes a great lunch!
Slow Cooker Turkey Breast
- 5 lb turkey breast thawed
- ½ cup butter softened
- 1 teaspoon dried rosemary
- 1 teaspoon garlic powder
- ½ teaspoon paprika
- ½ teaspoon onion powder
- ¼ teaspoon sea salt
- ¼ teaspoon coarse ground black pepper
- ½ cup water
- Put a small wire rack or a silicone rack (if you don’t have a rack you can use aluminum foil to form a ring or use a sliced onion) in the bottom of the slow cooker.
- Mix together the softened butter, rosemary, garlic powder, paprika, onion powder, sea salt, and pepper.
- Pat the turkey dry. Carefully lift the skin enough to rub ½ of the butter mixture on the turkey underneath the skin. Rub the remaining butter mixture over the skin.
- Place the turkey breast on the rack. Pour the water into the slow cooker.
- Cover and cook on low for 5-6 hours or until the turkey reaches an internal temperature of 165˚F.
- Transfer the turkey breast to a rimmed baking sheet and brown the skin under the broiler for 3-4 minutes until golden, watching carefully so that it doesn’t burn.