If you’ve ever wanted to make a turkey dinner without juggling oven space or stressing over dry meat, this turkey breasts in crock pot recipe is the answer. It’s one of my favorite ways to serve a tender, juicy turkey for a holiday meal or a cozy Sunday dinner with family.
The slow cooker keeps the meat perfectly moist while a rich, creamy gravy forms from the drippings. It’s the perfect blend of easy prep and Southern comfort, all served with a creamy gravy that makes you want to lick the spoon.
Easy To Make Turkey Breasts In a Crock Pot
This slow cooker turkey breast is a hosting dream: juicy, flavorful, and completely stress-free. The meat stays tender and moist from hours of gentle simmering in broth and herbs. The savory gravy comes together with almost no effort, right from the slow cooker juices. Whether you’re cooking for a small gathering or adding an extra turkey to your holiday spread, you’ll love how simple it is to pull off. I especially like how forgiving it is: no brining, no basting, no oven watching. Just season, set, and let your kitchen fill with that comforting holiday aroma that makes everyone wander in asking, “What smells so good?” For more cozy slow cooker comfort, try these Easy Sausage Peppers and Onions in a Crock Pot Dinner and Creamed Chicken in Crock Pot, Rich Flavor and Simple Prep.
Ingredient Notes
Here’s a quick overview of the key ingredients for this recipe. For the full list of ingredients and exact measurements, be sure to check the recipe card at the bottom of this post.
Dry Rub
- Brown sugar: Adds a hint of sweetness that deepens the flavor. You can use coconut sugar or omit it if you prefer less sweet flavoring.
- Smoked paprika: Brings a warm, subtle smoky flavor and lovely color. Substitute with regular paprika if you want a lighter flavor or use chipotle powder for extra depth.
- Thyme, rosemary, sage, marjoram: A classic Thanksgiving blend for turkey. Dried Italian seasoning works well as a simple swap.
- Poultry seasoning: Ties together the herbs with a savory balance.
- Garlic & onion powder: Boosts that homemade flavor in every bite.
- Kosher salt & black pepper: Don’t skip these; adjust to taste or use seasoned salt if that’s what you have.
Turkey and Gravy
- Turkey breast: Bone-in or boneless both work beautifully. Bone-in adds flavor and moisture, while boneless is easier to slice and serves smaller groups.
- Onion: Chopped small to melt into the cooking base and flavor the juices.
- Cream of chicken soup: Adds creaminess and body to the gravy. You can swap for cream of mushroom or cream of celery for a slightly different twist
- Chicken broth: You can also use turkey broth if you can find it at your grocery store.
- Cornstarch: Makes a smooth, lump-free gravy.
- Heavy whipping cream: gives the gravy a velvety, creamy finish.
How To Make Turkey Breast in a Crock Pot
Mix Rub, Prep Turkey, & Build Flavor Base
Combine all the rub ingredients in a small bowl. Pat your turkey dry with paper towels, then rub the seasoning mixture all over, under the skin if possible. For the best flavor, refrigerate uncovered for 30 minutes or even overnight to let the seasonings soak in.
Whisk together the chopped onion, cream of chicken soup, and turkey broth right in your slow cooker.
Slow Cook
Stir in the bay leaf, then nestle the seasoned turkey breast on top, skin side up. Keeping the turkey elevated helps it cook evenly and prevents it from sitting in too much liquid.
Cover and cook on LOW for 5 to 6 hours, or until a thermometer reads 165°F in the thickest part of the breast.
Make the Creamy Gravy & Serve
Once cooked, lift the turkey breast carefully onto a platter and let it rest for 10 to 15 minutes. Discard the bay leaf. Pour the strained cooking juices into a saucepan and bring to a boil.
Pro Tip: If the cooking juices look greasy, skim fat with a large spoon or use a fat separator.
In a small jar, shake together cornstarch, heavy cream, and water until smooth. Slowly whisk in your slurry, stirring until the gravy thickens, about 2 to 3 minutes.
Slice the turkey and serve it with plenty of creamy gravy drizzled over the top or serve it on the side for guests to pour themselves.
Yes! If you’re short on time, you can also cook it on HIGH for 3 to 4 hours. Just check the temperature early to prevent overcooking. Note, your meat might not be as tender as it would be cooking on LOW.
After slow cooking, transfer the turkey to a baking sheet and broil for 3 to 5 minutes. Watch closely, the skin browns quickly.
Variations, Substitutions, and Recipe Tips
Dietary Modifications: To make it gluten-free, use a gluten-free cream soup and cornstarch for thickening. For dairy-free, replace heavy cream with unsweetened oat or almond milk.
Flavor Enhancements: Add a teaspoon of Dijon mustard or a splash of white wine to the gravy for an elegant twist.
Add-In Options: Tuck in baby carrots, celery, an apple, or small potatoes for a full one-pot meal.
Simple Substitutions: Swap chicken broth for turkey broth, or use milk instead of cream for a lighter gravy.
Tips For Recipe Success: Always thaw the turkey thoroughly, cook it skin-side up, and let it rest before slicing to lock in those juices.
Hospitality Challenge
As your turkey cooks slowly, filling your kitchen with warmth and comfort, consider inviting someone who may not have family nearby to join your table. Maybe it’s a neighbor who lives alone, or a new family at church who hasn’t yet found their community. You can easily round out your meal with comforting sides like Easy Crock Pot Mashed Potatos and Make Ahead Stuffing, and end on a sweet note with desserts like my Pumpkin Pie with Graham Cracker Crust. Your crock pot might be doing the cooking, but your kindness will do the ministering.
More Easy & Savory Turkey Recipes
- Crockpot Turkey Breast Recipe and Stuffing
- Smothered Slow Cooker Turkey Wings
- Easy Baked Turkey Pasta Casserole
- Homemade Turkey Sausage Patties: Freezer-Friendly
- Savory Ground Turkey Chili Recipe
This turkey breasts in crock pot recipe gives you the juicy, tender turkey and creamy gravy you love, without the stress of traditional roasting. If you have any questions about making this recipe, feel free to ask in the comments below. I’m here to help!
Juicy Turkey Breast in a Crock Pot with Creamy Gravy
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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, 5–7 pounds: bone-in or boneless, thawed and patted dry
- 1/2 cup onion, chopped into small pieces
- 10 ounces cream of chicken soup, canned
- 3 cups chicken broth, or turkey 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 chicken 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 5–6 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 breasts are 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 2–3 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
- Room Temperature: Let leftovers cool completely before storing.
- Fridge: Keep in an airtight container for up to 4 days.
- Freezer: Store slices with gravy in freezer-safe bags for up to 3 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.
Equipment
