This post may contain affiliate links.
The key to the juiciest Crock Pot Bone In Turkey Breast is cooking it in the crockpot! Quite possibly the easiest turkey dinner you will make with only 10 minutes of prep time! A delicious butter rub with herbs garlic and a touch of citrus. A great holiday meal but also great for a simple family dinner!

This is your friendly reminder that you can have a delicious juicy turkey any time of the year! And a slow cooker turkey breast is a simple, family friendly recipe that you don’t need a special occasion to make!
It pairs so perfectly with everything from parmesan mashed potatoes, to corn bread casserole, and of course, cranberry chutney, but also the simplest of sides like roasted green beans, boursin mashed potatoes or Brussels sprouts. Oh and you will always want quick and easy no yeast dinner rolls with this dish!
It makes for a perfect Thanksgiving dinner for a small gathering! We love making this no-nonsense turkey for dinner, beyond just the holidays!
Why You Love This Crockpot Turkey Breast Recipe:
- Slow cooking your turkey is pretty fail proof. Cooking a turkey can be VERY intimidating and this is a a great place to start if you are a newbie. You have more wiggle room with slow cooking than other methods.
- It is a super easy way to cook a turkey. Juicy and tender on the inside with crispy skin on the outside. The slow cooker is just a great way to cook your turkey for a smaller crew with very little hassle. Brush the turkey with the buttery herb mixture, prop it on some onions, set it and walk away. Come back to Thanksgiving dinner! Minimal effort required!
- Feeds a smaller crowd. You don’t have to get a 25 pound bird when just feeding a handful of guests. Instead, you will have plenty for the group without piles of leftover meat that could get wasted in the end.
- Pairs perfectly with all of your favorite side dishes! I know this is mainly going to be a holiday recipe served up with perhaps some Apple Sage Stuffing, Maple Glazed Herb Roasted Carrots, rolls and a few other sides. But this recipe is great for any time you can get your hands on a turkey breast beyond your Thanksgiving meal! And think outside the classic sides–try some Parmesan Crusted Potatoes and this fall Apple Arugula Salad as well!
- Freezer friendly. The cooked turkey breast is very freezer friendly. You can freeze it freshly sliced and pull it out on a night you don’t know what to make or just don’t have the energy. Leftovers won’t have to go to waste!
Recipe Ingredients:
- turkey breast: no need to cook a whole turkey, you can find bone-in turkey breast as well quite easily during the holidays. They can come in single or double breasted. We use a double breasted in this recipe. You can use a boneless turkey breast if desired, cooking time will vary slightly and cook in a slightly shorter time than bone in.
- butter: unsalted butter is our preference, but you can opt for salted. Adjust the salt in the butter herb rub if desired to lessen it slightly. You will use butter in the turkey gravy you make from the drippings as well. Olive oil could technically be used in place of the butter but I find the butter to be much better overall when making this recipe.
- garlic: freshly minced garlic cloves are ideal. This will add the most flavor and make for the best turkey in my opinion. Garlic powder can be used as a last resort.
- fresh herbs: fresh sage, thyme and rosemary are used in this recipe. You can opt for a poultry seasoning herb mixture if that is what you find in the grocery.
- seasoning: we use dried oregano versus fresh because it tends to be harder to find in stores. If you happen to find fresh oregano, use it! Other than that, sea salt and black pepper round it out.
- orange zest: this is a key ingredient that sets this juicy turkey breast recipe apart. The pop of citrus in the rub really shines through and adds some wow to the turkey–your guests will notice it and you will love it so much!
- flour: this is for the gravy. You can use a gluten free all purpose flour to make this recipe gluten free.
Step-By-Step Instructions:
See the recipe card below for full details and ingredient measurements and use this section for photo guide!
- Prepare the turkey: Remove the thawed turkey breast from the refrigerator and allow to come to room temperature for about 30 minutes.
- Whisk together the herb butter rub ingredients.
- Pat the turkey dry with a paper towel and brush and spread the rub all over the outside of the turkey and rubbing some under the skin as well.
- Place the sliced onions in an even layer at the bottom of the slow cooker to form a bed to prop the turkey on for more even cooking. My slow cooker is a 6 quart pot. You will need at least this size for a 4 lb. turkey.
- Cook on low for about 5-6 hours or until an internal temperature reaches 165°F in the middle of the turkey.
- Check the temperature at 5 hours. Do not slow cook on high for best results. For a smaller turkey breast, cook on low 4-5 hours.
- Crisp the skin: When the turkey is cooked, transfer to a sheet pan or baking pan or heat safe dish. Broil on HIGH for about 4-6 minutes or until browned.
- Let turkey rest for 20 minutes before carving.
- Make the gravy: In a saucepan, melt the butter over medium heat.
- Add in the flour and whisk for about 1 minute or until combined fully. Add half of the drippings/broth mixture (you can strain the drippings for extra smooth gravy) and whisk until combined and smooth.
- Slowly add in the rest of the drippings and whisk to smooth. Cook for another 3-4 minutes or until its almost to desired thickness. Remove from the stove and allow for a few minutes before serving your homemade gravy!
Recipe Tips
- Turkey breast can come in a variety of cuts. For this recipe, a double breasted, bone-in turkey breast is used. Some may even have legs attached! You can use any, single, double and follow the directions, just keep an eye on internal temperature with a good instant read meat thermometer as the size of the turkey can shift the cook time a bit. Also, keep the skin on for the most moist and juicy meat as well as the crispy golden brown outside.
- Brining your turkey. Many frozen, packaged turkeys in the United States come already brined. If your bird has not been brined, you will want to do so. Here is a great resource for brining a turkey breast.
- It is best to make this the day you plan to serve it. Turkey will not be nearly as juicy and tender if made in advance and then reheated. I suggest making this turkey recipe the day you plan on serving it for best results.
Storage:
To store leftover turkey, transfer to an airtight container and store for about 3-4 days. You can also upcycle it into another recipe such as this Turkey Lentil Soup, Chicken Lemon Orzo Soup or Easy Rotisserie Chicken Noodle Soup (just use turkey in place of the chicken!).
To freeze leftover meat, allow it to cool completely and then transfer to a freezer safe bag or container. Freeze for up to 3 months and thaw overnight in the refrigerator before reheating.
Can You Cook a Frozen Turkey Breast In The Slow Cooker?
Many sources say it is not safe to cook a turkey breast in the slow cooker from frozen. Others say it is ok. I would say to play it safe and not risk food-borne illness and cook your turkey another way.
If you opt to cook this slow cooker turkey breast recipe from frozen or partially thawed, it will still cook, just know there is risk. It can be done though and will take a bit longer to cook overall.
Other Holiday Recipes To Pair With This Recipe:
Fall Recipes
Simple Apple Sage Stuffing
Vegetarian
Jiffy Cornbread Casserole with Honey
Thanksgiving Recipes
Cranberry Apple Chutney Recipe
Instant Pot
Instant Pot Garlic Parmesan Mashed Potatoes
HUNGRY FOR MORE? Subscribe to my newsletter and follow me on Facebook, Instagram and Pinterest for all the latest!
Crockpot Turkey Breast
Ingredients
For the Turkey:
- 4 lb bone in turkey breast, boneless will work, but cooks more quickly
- 1 large onion, sliced thick
For the Herb Butter Rub:
- 4 T unsalted butter, melted
- zest of 1 orange
- ½ T fresh sage, chopped
- ½ T fresh thyme, chopped
- 4 garlic cloves, freshly minced
- ½ tsp pepper
- ½ T fresh rosemary, chopped
- 1 tsp dried oregano, you can use fresh but harder to find
- 2-3 tsp salt, adjust as desired
Instructions
Slow Cook The Turkey
- Remove the thawed turkey breast from the refrigerator and allow to come to room temperature for about 30 minutes.
- Whisk together the herb butter rub ingredients.
- Pat the turkey dry with a paper towel and brush and spread the rub all over the outside of the turkey and rubbing some under the skin as well.
- Place the sliced onions in an even layer at the bottom of the slow cooker to form a bed to prop the turkey on for more even cooking.
- Cook on low for about 5-6 hours or until an internal temperature reaches 165°F in the middle of the turkey.Check the temperature at 5 hours. Do not slow cook on high for best results. For a smaller turkey breast, cook on low 4-5 hours.
Crisp The Skin:
- When the turkey is cooked, transfer to a sheet pan or baking pan or heatsafe dish. Broil on HIGH for about 4-6 minutes or until browned. Allow to rest for 10 minutes before serving.
Prepare the Gravy:
- In a saucepan, melt the butter over medium heat.
- Add in the flour and whisk for about 1 minute or until combined fully. Add half of the drippings/broth mixture (you can strain the drippings for extra smooth gravy) and whisk until combined and smooth.
- Slowly add in the rest of the drippings and whisk to smooth. Cook for another 3-4 minutes or until its almost to desired thickness. Remove from the stove and allow for a few minutes before serving.
Notes
- Turkey breast can come in a variety of cuts. For this recipe, a double breasted, bone-in turkey breast is used. Some may even have legs attached! You can use any, single, double and follow the directions, just keep an eye on internal temperature with a good instant read meat thermometer as the size of the turkey can shift the cook time a bit. Also, keep the skin on for the most moist and juicy meat as well as the crispy golden brown outside.
- Brining your turkey. Many frozen, packaged turkeys in the United States come already brined. If your bird has not been brined, you will want to do so. Here is a great resource for brining a turkey breast.
- It is best to make this the day you plan to serve it. Turkey will not be nearly as juicy and tender if made in advance and then reheated. I suggest making this turkey recipe the day you plan on serving it for best results.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Hope you love this delicious holiday recipe! If you make it, let me know what you think in the comments!
How thick should the onions be for the turkey bed? Trying it out now! Hoping for the best!!
About half an inch give or take should be just fine. Enjoy!