Servings
Font
Back
5.0 from 6 votes

Crockpot Turkey Breast

Crockpot Turkey Breast is the easiest way to cook turkey! This foolproof slow cooker method frees up oven space and yields tender, juicy turkey breast. Perfect for a holiday feast yet it's simple enough for a weeknight meal (plus leftovers make the best sandwiches).

Prep Time
15 mins
Cook Time
6 hrs
Total Time
6 hrs 15 mins
Servings: 8
Course: Main Course
Cuisine: American

Ingredients

  • 6 lb bone-in turkey breast (whole with two breasts), thaw completely beforehand if frozen*
  • 1/4 cup Butter, softened
  • 1 tsp dried thyme
  • 1 tsp dried rosemary
  • 1 tsp garlic powder
  • salt and ground black pepper
  • 1 medium onion, halved and peeled
  • 1 large carrot, peeled and cut into 2-inch chunks
  • 1 large celery rib, cut into 2-inch chunks
  • 1 garlic clove, smashed
  • 1 tsp paprika
  • 1 cup low-sodium chicken broth
Turkey Gravy
  • 1/4 cup butter
  • 2 Tbsp turkey drippings (or more butter)
  • 6 Tbsp all-purpose flour

Instructions

    Cup of Yum
  1. In a small mixing bowl mix together 1/4 cup butter, thyme, rosemary, garlic powder and season with salt and pepper.
  2. Separate the skin from the turkey breast (enter near the neck) using the back of a wooden spoon. Be careful not to tear through the opposite end so the butter doesn't run out.
  3. Rub butter under the skin and spread out by rubbing over the top of the skin.
  4. Place onions, carrots, celery, and garlic clove in slow cooker. Pour in chicken broth. Place turkey breast over (use the veggies to help prop it up and also to keep it from touching the sides of the slow cooker).
  5. Sprinkle over paprika and season with salt and pepper.
  6. Cover and cook on low heat just until center of thickest portion registers 160 degrees on an instant read food thermometer, about 5 to 6 hours. If desired you can broil on a baking sheet for about 2 - 3 minutes for a golden brown skin.
  7. Let turkey breast rest 10 minutes before carving.
  8. Drain the broth through a fine strainer into a liquid measuring cup. There should be about 2 1/2 cups. Skim off 2 Tbsp of the fat from the top and add to a saucepan (don't add any liquid or it will clump the gravy). Then add more chicken broth as needed to equal 3 cups in liquid measuring cup.
  9. Meanwhile in a medium saucepan melt 1/4 cup butter with the fat over medium heat. Add flour and whisk and cook 1 to 2 minutes. While whisking pour in turkey broth/chicken broth mixture, season with salt and pepper to taste.
  10. Cook and whisk until thickened. Serve over sliced turkey.

Notes

  • *If frozen plan on two full days of thawing in the fridge before cooking.