Juicy Slow Cooker Turkey Breast (with Herb Butter)
Crockpot Turkey Breast with herb butter is the easiest, most delicious way to cook juicy and flavorful turkey in the slow cooker! It’s perfect for Thanksgiving or a regular weeknight dinner when you don’t need an entire giant turkey!
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If you need sides to go with your slow cooker turkey breast, you'll love Make-Ahead Mashed Potatoes, Green Bean Bundles with Bacon + Brown Sugar Glaze, and Ultimate Cornbread Casserole!
The holidays area just around the corner and this Crockpot Turkey Breast is just the recipe you've been waiting for!
This turkey breast takes mere minutes to prep for the slow cooker. Because it's cooked with a layer of herb butter slipped under the skin, it remains moist and juicy. The fresh herbs also add flavor and enhance the presentation.
So if you're needing to press the "easy button" this Thanksgiving, read on! 😉
Reasons to Make Crockpot Turkey Breast
When you have a big Thanksgiving feast planned, a big ol' turkey is certainly appropriate! But sometimes, a Slow Cooker Turkey Breast fits the bill instead. Such as when...
- You're only cooking Thanksgiving dinner for a few people.
- You're serving ham and turkey for a holiday, so you don't need quite as much of each.
- You need maximum oven space for all of your holiday side dishes!
- You have a family of white-meat-only lovers. 😉
- You'd like a bunch of cooked turkey that you can dice up and freeze for future casseroles.
- You're craving turkey for dinner on just a regular weeknight!
In the above instances, this Crockpot Turkey Breast is the easiest way to get a platter of juicy, flavorful turkey on the table with minimal effort!
Ingredients
Fresh, simple ingredients are all you need to whip up a Crockpot Turkey Breast!
- Uncooked whole turkey breast. This recipe was developed using a bone-in, skin-on turkey breast, and that's what I recommend for the juiciest, moistest turkey. That being said, if you can only find a boneless turkey breast, it will work...the cooking time may just need to be reduced a bit. And while your turkey breast might be frozen when you buy it, it needs to be fully thawed in the refrigerator before proceeding with this recipe -- which can take anywhere from 24 hours to 3 days depending on the size of your turkey breast.
- Butter. At room temperature. Salted or unsalted will work.
- Fresh herbs. Specifically, minced parsley, sage, and thyme. If you choose to substitute different herbs, just expect your turkey to take on a different flavor profile. 🙂
- Seasonings. Garlic powder, onion powder, salt, and freshly ground black pepper will be used to season the turkey breast and flavor the herb butter.
- Chicken broth or stock. The cooking liquid for the turkey breast in the slow cooker. If you happen to have turkey broth or stock on hand, even better!
How to Cook Turkey Breast in a Crock Pot
(The below photos are intended to be helpful, but please refer to the recipe card at the bottom of this post for FULL DIRECTIONS.)
It only takes a few minutes of prep to get your Crockpot Turkey Breast going!
- In a small bowl, combine the seasonings and set aside.
- Use 1 teaspoon of the seasoning blend to season the bottom of the turkey breast.
- Place the turkey breast in a large slow cooker, skin side up.
- Pour the remaining seasoning blend over the softened butter in a bowl. Add the fresh minced herbs and mix until well-combined.
- Slip spoonfuls of herb butter under the turkey skin. Gently smooth over the top of the skin to spread the butter underneath into a thin, even layer.
- Drop sprigs of fresh parsley, sage, and thyme on each side of the turkey breast in crock pot and carefully pour chicken broth into the bottom of the slow cooker.
- Cover the slow cooker and cook on low (not high!) until the internal temperature of the turkey breast reaches 165°F (using an instant-read thermometer) in multiple areas, including the thickest part of the breast. This could take anywhere from 4 to 6 hours depending on how hot your particular slow cooker runs. More on that below...
- Remove the turkey breast to a cutting board, tent with foil, and allow to rest for 20 to 30 minutes. This is important so that the juices can redistribute through the meat, resulting in a juicier Crockpot Turkey Breast that's easier to slice! And while your turkey is resting, you can make your turkey gravy! 🙂
- Remove the skin, leaving the herb butter underneath...
- ...and then slice against the grain and serve!
If you typically enjoy retaining and eating the turkey skin, that's an option, too...but you'll just need one extra step!
Broiling the Skin
If you're a fan of crispy skin, a Crockpot Turkey Breast obviously won't accomplish that without a little help. 😉 But not to worry, it's easy to remedy!
- Simply adjust an oven rack towards the top of your oven (but low enough so that the turkey breast can fit underneath).
- Preheat the broiler to high.
- After resting your Slow Cooker Turkey Breast under foil for at least 20 minutes as directed, transfer it to a rimmed baking sheet, baking dish, or roasting pan and place in the oven.
- Broil for 3 to 5 minutes -- watching closely the entire time -- or until the skin is brown and crispy.
- Slice, serve, and enjoy!
An additional note is that if you intend to eat and broil the skin, you'll probably want to sprinkle the surface of the skin with some salt and pepper before slow cooking.
Variable Cooking Times
Some slow cookers simply cook faster than others. Newer slow cooker models tend to run hotter than older slow cooker models.
Depending on how hot your particular slow cooker runs, the cooking time for this recipe may be on the longer end or the shorter end of the suggested cooking time...so it helps to be familiar with your specific appliance.
The cooking time will also be affected by the size of your specific turkey breast.
So once your turkey reaches 165°F in the deepest part of the breast, remove it from the slow cooker (even if it's been under 3 hours).
Different Types of Turkey Breasts
As already mentioned, I prefer making my Slow Cooker Turkey Breast using a bone-in, skin-on turkey breast. But this recipe is flexible!
Turkey breasts can weigh anywhere from 2 to 12 pounds. The smaller ones are likely to be single boneless breasts while the larger are typically double bone-in breasts. Keep the size of your slow cooker in mind and don't buy a turkey breast that's too big to fit!
While this recipe was developed using a 6-pound bone-in turkey breast, it will work with smaller/larger and/or boneless cuts...just understand that the cooking time will be affected and keep your eye on that final temperature goal of 165°F!
Also keep in mind that if your turkey breast is pre-brined or marinated, you'll probably want to cut back on the salt in the seasoning blend.
And that's it, friends!
If you're ready to simplify your life this Thanksgiving -- or enjoy a turkey dinner any time of year without the hassle of dealing with a whole turkey -- look no further than this tender, succulent Crockpot Turkey Breast!
Hope you love it as much as we do. 🙂
More Tasty Thanksgiving Recipes
- Make-Ahead Turkey Gravy
- Thanksgiving Salad
- Cornish Hens with Citrus Glaze
- Creamy Slow Cooker Mashed Potatoes
- Old-Fashioned Sweet Potato Casserole
- Holiday Honeycrisp Salad
- Green Bean Casserole from Scratch
- Cream Cheese Corn Casserole
- The BEST Easy Butter Pie Crust
- Crockpot Sweet Potato Casserole
- Cranberry Sauce with Orange + Cherry
- Thanksgiving Leftover Recipes
Juicy Slow Cooker Turkey Breast (with Herb Butter)
Video
Ingredients
- 1 teaspoon salt
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- ¼ teaspoon freshly ground black pepper
- 6 lb. bone-in, skin-on uncooked turkey breast
- 2 Tablespoons minced fresh parsley
- 1 Tablespoon minced fresh sage
- 2 teaspoons minced fresh thyme
- 4 Tablespoons butter, at room temperature
- Sprigs of fresh parsley, sage, & thyme, sage, & thyme, as needed
- 1 cup low-sodium chicken broth
Instructions
- In a small bowl, combine the salt, garlic powder, onion powder, and pepper to make a seasoning blend.
- Season the bottom of the turkey breast with 1 teaspoon of the seasoning blend. Place in a large (6- to 8-quart) slow cooker, skin-side up.
- Pour the remaining seasoning blend over the softened butter. Add the fresh minced parsley, sage, and thyme. Mix until well-combined.
- Slip spoonfuls of the herb butter under the turkey skin and gently smooth over the top of the skin to spread out the butter in a thin later. Drop sprigs of parsley, sage, and thyme on each side of the turkey and pour the chicken broth into the bottom of the slow cooker.
- Cover the slow cooker and cook on LOW for 4 to 6 hours, until the internal temperature of the turkey breast reaches 165° in multiple areas, including the thickest part of the breast. Remove the turkey to a cutting board, tent it with aluminum foil, and allow it to rest for 20 to 30 minutes so that the juices can redistribute.
- While the turkey breast is resting, make the Turkey Gravy.
Equipment Needed
Notes
- This recipe will work with different sizes or types of turkey breasts (anywhere from 2 pounds to 7 or 8 pounds, depending on the largest size your slow cooker will fit), and it will work with bone-in or boneless turkey breasts. Smaller turkey breasts will cook faster than larger ones, and boneless will cook faster than bone-in.
- If your turkey breast is frozen, it must be completely thawed in the refrigerator before making this recipe. That can take anywhere from 24 hours to 3 days depending on size.
- If your turkey breast is pre-brined, you may want to cut back on the salt in the seasoning blend.
- Turkey breast is very easy to overcook, so I recommend using a probe-type digital meat thermometer that can remain in your turkey the entire time it slow cooks. Just be sure the thermometer isn't touching the bone, which can cause an inaccurate reading.
- For the same reason, I recommend slow cooking a turkey breast on LOW, not HIGH.
- The cooking time of this recipe may vary depending on how hot your slow cooker runs (newer slow cooker models tend to run hotter than older slow cooker models) and depending on the size of your turkey breast. Once your turkey reaches 165°F in all areas, remove it from the slow cooker (even if it’s been less than 4 hours).
- CRISPING UP THE SKIN: If you would like eat the turkey skin, you will just need to season it with salt and pepper before slow cooking and quickly broil it before serving. (1) Adjust an oven rack towards the top of your oven (but low enough so that the turkey breast can fit underneath); (2) Preheat the broiler to HIGH; (3) After resting the Slow Cooker Turkey Breast under foil as directed, transfer it to a rimmed baking sheet, dish, or roasting pan and place in the oven; (4) Broil for 3 to 5 minutes -- watching closely the entire time -- until the skin is brown and crispy; (5) Slice and serve.
Nutrition
Recipe originally published in Real Food Slow Cooker Suppers cookbook, October 2016.
