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Crockpot Turkey Breast and Gravy

4.8 from 5 votes
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posted: 11/13/22

This post may contain affiliate links. Please read my disclosure policy
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This post may contain affiliate links. Please read my disclosure policy

Making a Crockpot Turkey Breast for Thanksgiving is the perfect way to keep your oven open for your side dish recipes. This turkey recipe is so easy and turns out incredibly moist.

overhead of a platter of crockpot turkey breast and gravy

Each year I work hard to bring you simple Thanksgiving recipes. They are all really easy to make and full of delicious flavors. I do my best to give you recipes that are not only easy to make but knock your socks off. You shouldn’t have to go to forty different stores to pull together a Thanksgiving menu.

While I am normally very firmly in the camp that all turkeys need to be brined, this Crockpot Turkey Breast recipe might just be the exception to the rule. It cooks away on it’s own in the slow cooker with no basting or tending to, and it still turns out incredibly moist.

Additionally, I am going to show you how to take the turkey drippings and turn them into a savory delicious gravy in a matter of minutes.

How to Make a Turkey Breast in the Crockpot

This is a brief overview to show you how simple this recipe is. For the full recipe with all of the measurements and instructions, see the printable recipe card at the bottom of the post.

  1. Start with a thawed turkey breast. I will give more detailed information below, but this recipe does require a thawed turkey breast.
  2. Cut up vegetables. We will be adding onion, carrots, celery, and garlic to the bottom of the slow cooker. The vegetables add a subtle flavor for the gravy and I like that they keep the turkey up and out of the drippings.
  3. Make the turkey rub. Combine the seasonings together in a bowl. Rub the turkey with oil and then with the herb mixture.
  4. Cook the turkey. The turkey will take about 3 to 4 hours to reach 165 degrees in the slow cooker.
  5. Broil the turkey. To get the look you see here, place the turkey breast under the broiler for a few minutes to brown the skin. Watch it closely so it doesn’t burn.
overhead of a turkey breast in a crockpot before it has been browned

Browning the Turkey Skin

As you can see in the picture above, turkey skin will not brown in the slow cooker. Just like in our Slow Cooker Whole Chicken recipe, we will need to brown it after it is done in the slow cooker.

When first developing and testing this recipe, I was worried that taking it out of the slow cooker at 165 degrees and putting it under a broiler would dry it out, but it didn’t at all. You will need to broil it for about five minutes. Be careful to watch it very closely so the skin doesn’t burn.

overhead of a turkey breast in a slow cooker on a bed of vegetables

How Much Turkey Per Person

The rule of thumb in picking the size turkey you are serving is one pound per person. That being said, I would suggest that if you are having lots of appetizers and sides, you will need a little less than that.

Should you have leftover turkey, I have a great instructions for freezing it. And of course, I have lots of great ideas for leftover turkey recipes.

How to Freeze Leftover Turkey

Freezing leftover turkey is a great way to save it for fast easy dinners in the future. Follow these simple steps to keep your leftover turkey for months to come.

Thawing a Turkey Breast

As mentioned above, you need to use a completely thawed turkey breast. Best practice for thawing a turkey is to thaw it in the refrigerator. Depending on the size of the breast, it will take 1 to 3 days.

When you are pressed for time, you can thaw the turkey breast by submerging it (in a sealed plastic bag) in cold water for 30 minute intervals. Change the water every thirty minutes until the turkey is thawed. This will take between 6 and 8 hours depending on the size of the turkey.

sliced turkey breast recipe on a platter

How Long to Cook a Turkey Breast in the Slow Cooker

This recipe is a for a three pound boneless skin on turkey breast. It takes between three and four hours on low for the turkey to reach 165 degrees Farenheit. I highly recommend investing in an instant read thermometer so there is no guessing as to when your turkey is done. The thermometer you see here is ideal for cooking meat in the oven or slow cooker. It can be left in throughout the cooking time and you can take it off the heat as soon as you hit the correct temperature.

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Instant Read Thermometer

This is the ideal thermometer for cooking meat in a slow cooker or oven. It can be left in the meat throughout the cooking time and you can even set an alarm for 165 degrees.
Product Image

Size Slow Cooker

This recipe was made in a 6 quart slow cooker. It was the perfect size for this recipe. A larger size would certainly work for this recipe, but I would caution against using a slow cooker that is much smaller than this. You can see that there are about two inches between the turkey and the edge of the slow cooker, which keeps it from burning.

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The Best Slow Cooker

I love this slow cooker so much that I have three of them. They are work horses that last use after use.
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gravy being poured over a cut up slow cooker turkey breast

Making Gravy from Crockpot Turkey Breast

The drippings from the the turkey make for a great gravy. You can see more details about this great recipe here: Turkey Gravy.

  1. Remove the turkey from the slow cooker.
  2. Using oven mits, pour the liquid from the slow cooker through a mesh strainer.
  3. Add chicken stock to the liquid until you have two cups.
  4. In a small skillet, melt 4 tablespoons butter. Whisk in 1/4 cup all purpose flour. Cook the two together until they turn a dark tan color.
  5. Slowly whisk in the drippings. Add a little bit at a time, only adding more once what you just added is fully incorporated. Continue until all the liquid is added.
  6. Bring the whole mixture to a boil, then reduce the heat a little and simmer for 4 to 6 minutes or until you can easily coat the back of a spoon that is dipped in the gravy.

Turkey Gravy

This Turkey Gravy Recipe is so easy to make. It comes together with the drippings of your turkey and a few pantry ingredients in just about 15 minutes.
pinterest graphic of picture of a turkey boat full of gravy sitting on a cutting board

What to Serve with Slow Cooker Turkey Breast

Once you have your turkey breast in the crock pot going, we have a ton of great Thanksgiving recipes but here are a few of my favorites to serve with this.

side view of a turkey breast in a crockpot

Leftover Turkey Recipes

While you probably bought a turkey breast so you wouldn’t have leftovers, if you do, you can always freeze them. This way if you can have a little break before having more in the leftover turkey recipes below.

If you make this crockpot boneless turkey breast recipe or any of my other recipes, leave me a comment and let me know what you think!

overhead of a platter of crockpot turkey breast and gravy
4.8 from 5 votes

Crockpot Turkey Breast

Serves: 5 people
(tap # to scale)
Prep: 30 minutes
Cook: 4 hours
Total: 4 hours 30 minutes
Making a Crockpot Turkey Breast for Thanksgiving is the perfect way to keep your oven open for your other side dish recipes. This turkey recipe is so easy and turns out incredibly moist.

Ingredients

  • 3 pound boneless turkey breast thawed

Turkey Rub

  • 2 tablespoons olive oil
  • 1 tablespoon dried rosemary
  • 2 teaspoons kosher salt
  • 1 teaspoon black pepper
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon dried thyme
  • 1/4 teaspoon dried sage

For the Crockpot

  • 2 carrots peeled and cut into two inch pieces
  • 2 celery stalks trimmed and cut into two inch pieces
  • 1 onion peeled and quartered
  • 2 garlic cloves skins removed and smashed
  • 2 fresh rosemary sprigs

Gravy

  • 2 cups turkey drippings and/or chicken stock
  • 4 tablespoons unsalted butter
  • 1/4 cup all purpose flour
  • salt and pepper to taste

Instructions

Crockpot Turkey Breast

  • In a small bowl, whisk together the ingredients for the turkey rub. You will likely have just a little more than you need.
    1 tablespoon dried rosemary, 2 teaspoons kosher salt, 1 teaspoon black pepper, 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, 1/4 teaspoon dried thyme, 1/4 teaspoon dried sage
  • Rub the turkey breast with olive oil. Rub the seasonsonings over the turkey breast.
    2 tablespoons olive oil
  • Add the cut vegetables and rosemary to the base of a 6 quart slow cooker. (Read more about my slow cooker recommendations here.) Place the prepared turkey breast on top. Cook on low for 3 to 4 hours or until the turkey registers 165 degrees Fahrenheit with an instant read thermometer.
    2 carrots, 2 celery stalks, 1 onion, 2 garlic cloves, 2 fresh rosemary sprigs
  • Remove the turkey breast from the slow cooker. Place in a baking dish and put under the broiler for 3 to 5 minutes or until the skin is crispy, keeping a close eye on it.

Gravy

  • Strain the liquid from the crockpot through a mesh strainer lined with cheesecloth. (This is not absolutely necessary, it just prevents dried herbs to get into the gravy making it more smooth.)
  • If you have less than 2 cups of drippings, add chicken stock to top it off at two cups.
  • Melt the butter in a saucepan over medium low heat. Whisk in the flour. Continue cooking until it the color of the roux is a deeper tan.
    4 tablespoons unsalted butter, 1/4 cup all purpose flour
  • Slowly whisk in the drippings, only adding more once what you just added has been fully absorbed. Continue adding until you've used all the drippings and the mixture is smooth.
  • Bring the gravy to a boil and the reduce the heat to medium low and simmer for 3 to 5 minutes or until the gravy is thick enough to coat the back of a spoon.
Calories: 487kcal (24%) Carbohydrates: 14g (5%) Protein: 62g (124%) Fat: 21g (32%) Saturated Fat: 8g (50%) Polyunsaturated Fat: 2g Monounsaturated Fat: 8g Trans Fat: 0.4g Cholesterol: 174mg (58%) Sodium: 1649mg (72%) Potassium: 903mg (26%) Fiber: 2g (8%) Sugar: 4g (4%) Vitamin A: 4438IU (89%) Vitamin C: 4mg (5%) Calcium: 70mg (7%) Iron: 2mg (11%)
Author: Lisa Longley
Course: Main Course
Cuisine: American
overhead of a platter of crockpot turkey breast and gravy

did you make this

Crockpot Turkey Breast

I’d love to see what you made! Tag me @lisasimplejoy and hashtag it #simplejoyrecipes!

Hi! I'm Lisa Longley, and I am committed to giving you simple dinner ideas and recipes that are easy to make; recipes that will fill your home with joy. I am the owner and author of SimpleJoy.com and I'm so glad that you are here.

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  1. Sheri Dolfen says

    Do you buy frozen jenni O turkey breast or do you order from meat market?

    • Lisa Longley says

      Turkey breasts are HARD to find this year. I don’t normally recommend Butterball because they tend to be over salted, but that was all that we could find at the grocery store and it worked really well in this recipe. In years past, for my other turkey breast recipe, I have used Jennie O that I bought at the store, and that is always a reliable brand I love.

  2. JL Bomen says

    This recipe looks & sounds very good. Is there any liquid put in the crock pot with the turkey & veggies?

    • Lisa Longley says

      Nope!

  3. barbara says

    LISA, I LOVE ALL OF YOUR RECIPES AND MAKE THEM AT LEAST 2C TIMES A WEEK. I AM 74 YEARS OLD AND I LOVE LEARNING NEW IDEAS FOR COOKING AND MAKING THE SAME OLD THING THE SAME THINGS OVER AND OVER. THANK YOU FOR SHARING!!!!!!!!! KEEP THEM COMING LOVELY LADY BARBARA

    • Lisa Longley says

      Thank you so much Barbara!

  4. Vicki says

    5 stars
    Can you use a bone-in turkey breast for this recipe? I don’t like the boneless turkey.

    • Lisa Longley says

      Yes, but you will want to keep in mind that it will take a little longer to cook.

  5. Chris says

    How do u keep the top on the crock pot if you use that leave in thermometer? Thank you in advance!

    • Lisa Longley says

      Mine has a hole for a thermometer, otherwise, it is okay to have there be a small crack where the wire comes out.

  6. Sheri Thompson says

    5 stars
    Only 5 stars? I give this a bazillion!! Easy from start to finish and the quick visit under the broiler (I gave it three minutes on one side, then flipped it over) was the perfect finish for a crispy texture. I was worried about how the gravy would turn out because the roaster always produces a great result. Again, perfection! Quick strain through a colander, add the usual flour or cornstarch and boom! World-class gravy. Thank you for another keeper😋

    • Lisa Longley says

      Day absolutely made, thank you, Sheri!

  7. Jimmie says

    4 stars
    Being handicapped as a senior these days, I was looking for a receipt I could do for my husband & I for our Christmas dinner. I appreciate many of your “Simple Joy” recipes, use my crockpot often, so this appealed to my requirements. I was astonished how moist the breast was, without adding additional moisture! Due to not being able to lift it into the oven for the final browning stage, I missed the appearance and crispy texture but overall it was a moist delight. I will be using your recipe often Lisa. Thanks!!!

    • Lisa Longley says

      I’m so happy it worked for you and that you enjoyed it!

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