Crock pot turkey breast is how I get juicy, tender turkey on the holiday table with a whole pot of gravy to go with it. It starts with a whole bone-in turkey breast rubbed with brown sugar, smoked paprika, and a classic blend of thyme, rosemary, sage, and marjoram. It slow-cooks on LOW in cream of chicken soup and broth for 5 to 6 hours, until it reaches 165°F, and then those cooking juices turn into a creamy gravy with a quick cornstarch and heavy cream slurry on the stovetop. No brining, no basting, no oven watching, and since it all happens in the slow cooker, your oven is free for everything else on the menu.
I’ve been making this whole turkey breast crock pot recipe for holiday entertaining for years now, and it all started one Thanksgiving when we had friends visiting from out of town and I needed a bigger turkey than usual. The problem was my oven was already packed with green bean casserole, sweet potatoes, and several other sides, so I thought I’d test out my crock pot and make a turkey breast in it, so we’d have extra meat and plenty of gravy to go on top of our mashed potatoes. It was a success, and now it’s a regular routine every Thanksgiving. I always pick up a few extra turkey breasts when they go on sale around the holidays and tuck them in the freezer, so I can pop one in for Sunday dinner or take it to a church potluck, and I always buy bone-in, because the bones give the broth so much more flavor for that gravy.
Main Ingredients Needed For Crock Pot Turkey Breast
Here’s a quick overview of the key ingredients for this recipe. For the full list of ingredients and exact measurements, jump to the recipe card.
- Bone-In Turkey Breast: This is the whole breast with the bone and skin still on, and it’s the only way I make this recipe, because the bones give you a richer broth and a better gravy. I buy Butterball, or my store brand if it’s on sale, and look for one in the 5- to 7-pound range. A 7-pound breast will fit in a 6-quart slow cooker as long as it’s completely thawed, but if yours seems tall, grab an 8-quart instead. One 5- to 7-pound breast feeds about 8 people. If you’d rather use a boneless breast, that’s what I use in my crockpot turkey breast and stuffing.
- Brown Sugar and Smoked Paprika: The brown sugar adds a hint of sweetness to balance all those savory herbs, and the smoked paprika gives the turkey that warm, golden color you see in the photos. Check the jar and make sure it says smoked, since regular paprika won’t give you the same flavor.
- Dried Thyme, Rosemary, Sage, Marjoram, and Poultry Seasoning: These are the classic Thanksgiving herbs, and the poultry seasoning pulls them all together. The sage on the recipe card is ground, so look for ground sage and not the fluffier rubbed kind.
- Onion: Chopped small, it melts right into the cooking liquid and flavors the gravy. A regular onion from the bin is all you need.
- Cream of Chicken Soup: This gives the gravy its creamy body from the start. I’ve also made it with cream of mushroom or cream of celery, and both work great if that’s what’s in your pantry.
- Turkey or Chicken Broth: The broth is most of your cooking liquid, and it turns into your gravy at the end. I use turkey broth when I can find it, but it isn’t always easy to find at the store, and chicken broth works just as well.
- Cornstarch: This is what thickens the gravy. Shaking it in a jar with the cream and water first keeps it smooth, with no lumps.
- Heavy Whipping Cream: A little cream at the end gives the gravy its smooth, creamy finish. You only need a small amount, so the smallest carton at the store is plenty.
How To Make Crock Pot Turkey Breast
Here’s how to cook a turkey breast in a crock pot so it stays juicy and leaves you with a pot full of juices for gravy.
Pro Tip: If the cooking juices look greasy, skim the fat with a large spoon or use a fat separator.
Swaps and Add-Ins for a Whole Turkey Breast Crock Pot Meal
These are the swaps I’ve actually made to this whole turkey breast crock pot dinner, so you can change things up and still count on how it turns out:
- Gluten-free: Use a gluten-free cream soup, and check the labels on your broth and seasonings too.
- Lighter gravy: Use milk in place of the heavy cream for a gravy that’s a little lighter.
- Make it a full meal: Tuck small potatoes, carrots, and celery around the turkey. When I add the veggies, I use my Presto 8-Quart Nomad Traveling Slow Cooker so everything has room.
Planning Ahead for a Bone-In Turkey Breast Crock Pot Dinner
Since I keep turkey breasts in the freezer, the biggest planning step for me is thawing. The breast needs to be completely thawed before it goes in the slow cooker, and the USDA recommends about 24 hours in the refrigerator for every 4 to 5 pounds, so I move a 6- or 7-pound breast from the freezer to the fridge 2 days before I plan to cook it.
The night before, you can put the dry rub on, set the turkey on a parchment-lined tray, and let it sit uncovered in the fridge overnight so the seasonings really soak in. The next day, all that’s left is whisking the soup mixture in the slow cooker and setting the turkey in. Count back about 6 hours from when you want to eat, and make the gravy while the turkey rests.
When I take it to a church potluck, I carry it whole right in my crock pot. I have a Presto 8-Quart Nomad Traveling Slow Cooker that’s my potluck crock pot, with a locking lid, and since it’s insulated, it keeps everything warm like a cooler would. And if there’s any turkey left over, it goes right into my turkey rice casserole or turkey pasta casserole.
My Favorite Slow Cooker Tools
Questions When Making Crock Pot Turkey Breast
The crock pot wins when I’m hosting, because it keeps the turkey moist and tender, gives me a pot full of juices for gravy, and leaves my oven free for everything else. The one thing the oven does better is crispy, deeply browned skin, since a slow cooker cooks with moist heat, so when that’s what I’m after, I brine turkey in apple cider and roast the whole bird in the oven.
Low is the way to go, and it’s the only way I make this recipe: 5 to 6 hours until the thickest part of the breast reaches 165°F. It gives me moist, tender turkey every time. I haven’t tested it on HIGH, so I won’t give you a time I can’t stand behind. When the cooking time is up, I check it with my temperature probe to be sure it’s done.
The biggest mistake with a bone-in turkey breast crock pot dinner is starting with a breast that isn’t completely thawed, because it won’t cook evenly and may not fit in a 6-quart. After that, watch out for pulling it before it reaches 165°F in the thickest part, checked without touching the bone the way the USDA recommends, and slicing it the minute it comes out instead of letting it rest 10 to 15 minutes.
You’ll need 3 cups of turkey or chicken broth plus the cream of chicken soup, with the turkey sitting right down in that mixture and no rack needed. That much liquid is on purpose, since it keeps the turkey moist while it cooks and leaves you plenty of juices to turn into creamy gravy at the end.
Crock Pot Turkey Breast
Ingredients
Turkey Meat Dry Rub
- ½ tablespoon brown sugar
- ½ teaspoon smoked paprika
- ¾ teaspoon thyme, dried
- ¾ teaspoon rosemary, dried
- ½ teaspoon sage, dried, ground
- ½ teaspoon marjoram, dried
- ½ teaspoon poultry seasoning
- ¼ teaspoon garlic powder
- ¼ teaspoon onion powder
- ½ teaspoon black pepper
- ½ teaspoon kosher salt
Turkey Breast
- 1 whole turkey breast, bone-in, 5 to 7 pounds, thawed and patted dry
- 1/2 cup onion, chopped into small pieces
- 10 ounces cream of chicken soup, canned
- 3 cups turkey broth, or chicken broth
- 1 bay leaf
Gravy Thickener
- 1 tablespoon cornstarch
- 1/3 cup heavy whipping cream
- 1/3 cup water, for slurry
Instructions
Make The Dry Rub
- Combine all the rub seasonings in a small bowl and combine well.½ tablespoon brown sugar, ½ teaspoon smoked paprika, ¾ teaspoon thyme, ¾ teaspoon rosemary, ½ teaspoon sage, ½ teaspoon marjoram, ½ teaspoon poultry seasoning, ¼ teaspoon garlic powder, ¼ teaspoon onion powder, ½ teaspoon black pepper, ½ teaspoon kosher salt
Prep the Turkey Breast
- Pat the turkey breast dry with paper towels.1 whole turkey breast
- Rub the dry rub seasoning all over the turkey, including under the skin if possible.
- Place it on a parchment-lined tray and refrigerate uncovered for 30 minutes or overnight for extra flavor.
Prepare the Slow Cooker
- Whisk together the diced onion, cream of chicken soup, and turkey broth inside the slow cooker until creamy and blended well.1/2 cup onion, 10 ounces cream of chicken soup, 3 cups turkey broth
- Add the bay leaf.1 bay leaf
- Place the seasoned turkey breast skin-side up into the mixture.
- Cover and cook on LOW for 5 to 6 hours, or until the internal temperature reaches 165°F and the meat is tender.
Separate and Strain the Juices
- Once done, remove the turkey breast carefully and place it on a platter to rest.
- Discard the bay leaf.
- Pour the slow cooker juices into a fat separator or bowl and let the fat rise to the top. Skim or pour off the fat, keeping only the flavorful broth for the gravy. *Note: If your turkey breast is lean and your cooking juices are not greasy, skip this step. A little fat makes for flavorful gravy.
Make the Gravy
- Pour the strained cooking juices into a saucepan and bring to a boil over medium-high heat.
- In a small jar with a lid, shake together the cornstarch, heavy cream, and water until smooth.1 tablespoon cornstarch, 1/3 cup heavy whipping cream, 1/3 cup water
- Slowly whisk in the slurry and bring the gravy back up to a boil, and cook for 1 minute. Turn down the heat to medium and continue to cook for 2 to 3 more minutes until the gravy thickens.
Serve
- Slice the turkey breast and arrange it on a platter. Spoon the creamy gravy over the top or serve it on the side.
Gina’s Notes and Tips
- A 7-pound bone-in breast fits in a 6-quart slow cooker as long as it’s completely thawed. If your breast is tall, or you’re adding vegetables, use an 8-quart.
- Thaw a frozen turkey breast in the refrigerator, allowing about 24 hours for every 4 to 5 pounds, so plan on about 2 days for a 6- to 7-pound breast.
- Apply the dry rub the night before and refrigerate uncovered on a parchment-lined tray.
- Cream of mushroom or cream of celery soup can replace the cream of chicken soup.
- For gluten-free, use a gluten-free cream soup and check the labels on your broth and seasonings.
- Milk can replace the heavy cream for a lighter gravy.
- Tuck small potatoes, carrots, and celery around the turkey. Use an 8-quart slow cooker when adding vegetables.
- Fridge: Refrigerate leftovers within 2 hours. Store sliced turkey in an airtight container for 3 to 4 days. Store gravy separately for 1 to 2 days.
- Freezer: Freeze turkey slices covered in gravy in freezer-safe bags for up to 6 months.
- Reheat: Warm gently in a skillet or slow cooker with a splash of broth or gravy until hot. Avoid microwaving directly; it can dry out the meat.
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Friendsgiving is where this crock pot turkey breast really earns its keep, since you can handle the turkey and let your friends bring the sides, and nobody has to wrestle a whole bird in the oven the night before. Get the turkey going in the slow cooker that morning, and your oven stays wide open for whatever casseroles and rolls show up at the door needing a few minutes to warm back up. When it’s done, slice it onto a big platter, fill the gravy boat, and set everything out buffet style next to a big bowl of crockpot mashed potatoes so folks can serve themselves and find a seat wherever there’s room. I love that picture in Acts of the early church breaking bread in their homes and receiving their food with glad and generous hearts, because that’s what a table full of everybody’s favorite dishes feels like, every friend bringing a little something and all of it shared. Put the coffee on for later, and let the evening run as long as it wants to.