Free oven space and make tender juicy Slow Cooked Turkey Breast using a crockpot. While a crockpot may not be large enough for a whole turkey, a turkey breast fits like a charm and is the perfect size for a smaller gathering. Rubbed with butter and plenty of poultry seasoning it rests on a bed of fresh carrot and celery to season the stock. After slow cooking give the turkey ample time to rest while you make the gravy, then carve and serve.
Slow Cooked Turkey Breast
Naturally, most of us usually think about making a turkey around Thanksgiving. It’s perhaps my most favorite holiday of the year. That said, my family enjoys turkey year-round. So much so, that during the holidays when turkey breasts go on sale, I stock my freezer for future meals. I’ve been known to cook a turkey breast just so we can enjoy turkey sandwiches.
Slow Cooking Results in Tender and Moist Turkey
For those who may be a little uneasy about baking a turkey for the first time, the slow cooker provides a great alternative. It allows you to free-up your oven to prepare other dishes and it’s a moist cooking environment making it unnecessary to baste the turkey while it cooks.
- After slow cooking, if you prefer crisp skin, place the turkey breast under the oven broiler until it’s crisped to your liking. Slow cookers are much like conventional ovens in that they can vary in how quickly or slowly they cook. So, keep in mind how your slow cooker performs for the best individual results.
- For oven preparation, see Cook’s note for instructions.
- You may also like to try this recipe for Turkey Gravy, from Once Upon a Chef and Southern Cornbread Dressing on Parade
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Helpful Kitchen Items:
- 6 Quart Oval Programmable Slow Cooker
- Turkey Lifters
- Porcelain Gravy Boat with Stand
- Pumpkin Embossed Serving Platter
Slow Cooked Turkey Breast
Servings: 8
Ingredients
- 1 7-8 bone-in turkey breast
- 5 Tbsp softened butter divided
- 4 Tbsp poultry or turkey seasoning, plus additional as needed i.e. Poultry Magic or McCormick Original Chicken
- 1 tsp salt
- 1 tsp black pepper
- 1 rib of celery cut into 2 inch pieces
- 1 large carrot peeled & cut into 2 inch pieces
- 1 small onion quartered
- 2 bay leaves
- 1/2 cup chicken broth
Instructions
- Spray the inside of a 6 quart slow cooker with cooking spray.
- Rinse and pat dry the turkey breast. Rub with 3 Tbsp of softened butter all over and under the skin. Pull back the skin and sprinkle the breast meat liberally with seasoning. Pull the skin back over the breast and season the exterior of the bird inside and out. Sprinkle with salt and pepper.
- Arrange the chopped celery, carrot, onion and bay leaves in the bottom of the slow cooker. Drizzle with chicken broth.
- Center the turkey breast in the slow cooker and dot the top with the remaining 2 Tbsp of softened butter.
- Cook on high for 30 minutes, then on low for 6-7 hours, depending on your slow cooker. Check for doneness at 6 hours. Poultry should be cooked to an internal temperature of 165°F.
- Remove to a platter and tent loosely with aluminum foil. Rest for at least 15 minutes before carving.
- To make gravy: Strain the broth pour into a stove top pan. To thicken whisk in a flour or cornstarch slurry. Adjust the seasoning, to your taste.
- Keep warm until serving.
Notes
1)Slow cookers provide a moist cooking environment that won't crisp the skin. If you prefer crisping the skin, carefully place into an oven safe pan skin side up. Set the oven on broil. Watch carefully broiling until the skin is golden and crispy.
2) Poultry seasonings vary in sodium content. Adjust amount of salt according to your taste to compensate.
Oven Technique:
Preheat oven to 325°F. Lower oven rack to lower third of oven.
Rub turkey breast with 3 Tbsp butter and season turkey breast following instructions as written in slow cooked recipe.
Arrange vegetables in bottom of large roasting pan or baking dish sprayed with cooking spray. Drizzle with 1 cup chicken stock. Place bay leaves on vegetables.
Center turkey breast on vegetables. Dot top with remaining 2 Tbsp butter.
Roast a 6 lb breast for 2 - 2 1/2 hours and a 7-8 lb turkey breast for 2 1/2-3 hours. (adjust depending on weight) Roast until a thermometer inserted into the thickest portion reaches 160-165°F.
Rest loosely tented with foil for 20-30 minutes before carving.
Tried this recipe?Mention @melissassk or tag #melissassk!
Tonya says
Can you use this recipe for a 10 pound turkey breast if it fits in my crockpot? If so, do I need to adjust the cooking time?
Melissa says
Yes, you can. You likely will need to adjust the cooking time, test it at the 7 hour mark with a meat thermometer and adjust from there. Rule of thumb, 165-170°F internal temperature.
Dawn says
Can you cook a boneless turkey breast in the crockpot? If so How. ?
Melissa says
I’m sure you could, but, the technique would depend on if it’s cooked, raw etc. Please reference Butterball Turkey website here for tips.
Chris says
Can you use a slow cooker liner?
Melissa says
Sure, no problem.
Crystal says
Should the turkey be completely thawed or can it be frozen?
Melissa says
This recipe is for a thawed turkey breast.
Lori @ RecipeGirl says
Love this recipe for when we want to make a smaller turkey dinner!
Ben Rayl says
So tender and delicious!
Toni Dash says
I would love to try this for Thanksgiving! Looks so good!
Jennifer Farley says
Mmmm! Saving this for the upcoming holidays!
Barbara Schieving says
A great alternative to baking it in the oven.
Erin says
What a great way to make sure the turkey stays super moist and delicious!
Joanne says
This turns out SO moist. Wonderful recipe.
Joanna Cismaru says
Looks delicious, can’t wait to try it!
Carrie says
Looks wonderful , can’t wait to try this
Aysegul says
It look perfect and juicy taste. Thanks for sharing
betty wells says
Do you put the turkey in frozen?
Melissa says
I used a fresh turkey breast for this recipe. If using frozen, thaw per the package instructions then proceed with the recipe.
Tracee S says
Is it McCormick’s rotisserie chicken spice? That is all. Find in the store, I really want to try that s!!
Melissa says
That’s a good one, sure!
Kim Honeycutt says
I saw this recipe on Recipes That Crock, Whatcha Crockin’ Week 18. I pinned this one. I’m wanting to try a turkey or turkey breast in the crock pot. Thanks!
Melissa says
Wonderful, I love making turkey breasts this way.
Melissa says
H Rebecca, your comment made my day. In this recipe the turkey breast is thawed. I heard pros and cons of cooking poultry from frozen but, in this recipe that isn’t a consideration. Thank you so much for your kind note, I truly appreciate it!
Anonymous says
Rebecca H P.
Can you get too much too much praise for a wonderful web site? I hope not cause I have to add mine, I just love it Thank you. After cooking for over 44 years, for the same man, who is easy and appreciative to cook for, I am brain dead!! Your site with the diversity of dishes is rejuvenating my brain 🙂
My que stion is do you put turkey in frozen? I havecooked it both ways but like your flavorings and want it easy. Thanks again.
Melissa says
I used a 6-quart oval slow cooker for this turkey breast. This is what I do, when choosing the turkey breast at the store, I make sure that it sits flat. Sometimes, when they are flash frozen, they freeze in an odd shape. If you take a few minutes to look through the meat case, you’ll find one like I describe. That’s the best way to ensure that it will fit and the lid will go securely on top.
Anonymous says
what is the best slow cooker for a 7-pound bone-in turkey breast? Last year, when I attempted to cook a 7-pound turkey breast in my 6-quart slow cooker, the turkey was a little too big and the lid would not fit securely. I ended up covering the top with foil and putting the lid on top of that. Eventually, though, the turkey shrank enough that I could take the foil off and put the lid securely back on. The turkey turned out better than any I have ever cooked; however, I would like to have the lid fit properly to begin with.
Melissa says
Hi Mary Jane, I love that idea, thanks for sharing!
Anonymous says
I do a turkey breast in the crock pot, but, instead of using broth,celery and carrot…I mix a can of jellied cranberry sauce w’ packet of dry onion soup and pour that( or pat it on) the breast and cook it….We really like it done that way…
MaryJane, Michigan
Melissa says
Hi Judy, I never have. The turkey releases quite a bit of it’s juices while cooking, and I’m not certain if that would work very well, honestly.
Anonymous says
could you make a bread stuffing/dressing in the bottom of crock pot instead of just celery and carrots? Judy
Melissa says
I think it would do fine to use the broiler to crisp up the skin in the oven. Enjoy!
Anonymous says
By cooking it in the crock pot it will it still get a nice brown color as if it came out the oven. Would I overdo it if I want it to put it in the oven for a minute for a little crispy skin?
Melissa says
Wow, that’s a large turkey. I’ve haven’t cooked a turkey that large in a slow cooker, simply because, even my largest slow cooker wouldn’t accommodate. I would recommend the oven for a bird that size.
Bev Fonseca says
Melissa, How would you instruct for a 23lb. Turkey in a slow cooker ?
Melissa says
Dan, you said that so well. I’ve been known to make a Thanksgiving- style meal just for the feeling of home and comfort it invokes. Thanks so much for stopping by. ☺
Dan from Platter Talk says
Turkey is always a welcome meal in our home. It reminds us of holiday and special days but it is also appropriate for everyday meals. I’ve never prepared it in a slow cooker and love this idea. Thank you for this post, Melissa!!
Melissa says
Honestly, in this case it depends on the appetites of those you’re serving and the weight of the turkey. Likely it would comfortably serve 8 perhaps more depending on the variables mentioned.
Anonymous says
how many does it serve???
Melissa says
Thanks Lois ☺
Walking on Sunshine says
Looks yummy!