Amazing slow cooker turkey breast 1 trick

Oh, don’t even get me started on dry turkey! It’s the bane of every holiday host and weeknight warrior out there. If you’ve ever carved into a roast chicken or turkey breast only to find it tastes like cardboard, you know the dread I’m talking about. That’s why I absolutely *live* for my slow cooker turkey breast recipe. Seriously, my friends, this is the foolproof method that changed everything for me.

When life gets hectic—and when is it not hectic, right?—I need a main course that works hard so I don’t have to. This method is pure magic for busy cooks. You toss everything in the Crockpot, turn it on low, and walk away. You come back hours later to the most unbelievably juicy, tender turkey imaginable. No basting, no frantic oven management, just pure, delicious ease. Trust me, once you try this slow cooker turkey breast, you’ll never touch your roasting pan again for smaller gatherings!

Why This Slow Cooker Turkey Breast Recipe Guarantees Juiciness

The secret to tender meat is moisture, and the oven is famous for sucking moisture right out of the bird! That’s why I turn to the Crockpot every single time for a Juicy Turkey Breast Slow Cooker dish. Slow cooking works because the turkey is essentially bathing in a steamy, low-temperature environment, which is the ultimate Moist Turkey Breast Cooking Method. The slow, gentle heat breaks down the muscle fibers beautifully without letting all that precious liquid escape.

It really is the most reliable way to handle turkey breast when you need guaranteed success. And hey, if the slow cooker isn’t your thing, I have a fantastic Instant Pot turkey breast recipe too, but for sheer, hands-off perfection, nothing beats this method.

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Set It And Forget It Turkey: The Ultimate Easy Slow Cooker Main Course

Forget about basting or babysitting the oven when you’re trying to coordinate fifteen other side dishes! This is truly a definition of Set It And Forget It Turkey. It makes it the perfect candidate for a holiday centerpiece when your oven space is limited, or honestly, just for a peaceful Tuesday night dinner. It’s the definition of an Easy Slow Cooker Main Course because the prep takes maybe ten minutes, and then you just let that savory aroma fill your house!

Ingredients for the Best Slow Cooker Turkey Breast Recipe

Getting started is so simple because we’re relying on pantry staples and one beautiful piece of meat. I always tell folks that a great rub requires a clear head, so don’t rush this part! We’re using just a few things to make a magnificent, Flavorful Turkey Breast that tastes like you fussed over it for hours. This list is everything you need for that amazing, savory profile that pairs well with any sides you’re serving.

Herb Rub Components and Liquid Base

For the rub, just gather up your thyme, rosemary, garlic, and onion powders, plus the salt and pepper. That’s it! These classic herbs just sing next to the turkey. Then, you just need about half a cup of chicken broth or water down in the slow cooker bottom. That little bit of liquid is crucial; it creates the steam needed to keep our meat happy and tender.

How to Prepare Tender Turkey Breast Crock Pot

Now we get down to business! This is where we ensure that meat is falling-apart tender, which is the whole goal when cooking a Tender Turkey Breast Crock Pot. Before you even touch the spices, you must make sure your turkey breast is completely dry. I mean bone-dry! Grab a stack of paper towels and just pat, pat, pat that skin all over. If the turkey is wet, the herbs slide right off, and you’ve lost half your flavor before starting. It’s a small step, but it makes a huge difference in the final outcome.

If you’ve skipped brining before, check out my guide on the best way to prepare a turkey brine, but for this quick recipe, drying it off is your best defense against dryness!

Seasoning and Loading the Slow Cooker Turkey Breast

Once it’s dry, mix up those lovely herbs and rub them all over the breast. Be generous! Then, pour that half-cup of broth right into the bottom of the slow cooker—this is your built-in moisture spa. Place the seasoned turkey right on top of that liquid. Make sure the skin faces up so it gets maximum exposure.

Crucial Cooking Times for Crockpot Turkey Breast

This is the ‘set it and forget it’ part. If you have all day, cook it on LOW for about 5 to 7 hours. If you’re rushing a bit, you can bump it up to HIGH for 3 to 4 hours. However, *never* rely on the clock alone, especially for a big piece of meat like this! Remember, this is a wonderful Holiday Turkey Breast Recipe, but timing can change based on your specific cooker. You absolutely have to hit that magic number: 165°F in the thickest part when checked with a reliable thermometer for safety!

Achieving Crispy Skin on Your Slow Cooker Turkey Breast

Now, let’s talk about the one tiny downside of slow cooking: that beautiful skin tends to stay soft and pale, which honestly feels a little criminal on a turkey! My grandmother would have clucked her tongue if she saw pale turkey skin at a holiday table, so I had to find a fix that kept the interior wonderfully moist while giving the skin some color.

The solution is simple and quick, but you have to be present for it. Once that meat thermometer hits 160°F—just shy of done—carefully lift that turkey breast out of the slow cooker. Brush it lightly with a bit of melted butter—like I mentioned in the ingredients—and slide it right under a preheated broiler. Seriously, watch it like a hawk! I mean it! It takes maybe three to five minutes, tops, and you’ll get that gorgeous, golden-brown, slightly crispy texture we all crave without drying out the tender meat underneath. It’s worth the five minutes of hovering!

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Making Turkey Breast with Gravy Slow Cooker Style

One of the best happy accidents of using the slow cooker is that you create this gorgeous, savory liquid right in the bottom of the pot. Why would you waste that flavorful broth filled with turkey essence? We’re definitely not wasting it! Once your turkey is resting, you have the world’s easiest gravy base ready to go, giving you that classic finish without the mess.

This is how you ensure you have a fantastic Turkey Breast with Gravy Slow Cooker meal, guaranteed. You just strain those pan drippings—sometimes I pick out a few stray herbs—and take that liquid straight to the stovetop. A quick slurry made from cornstarch and cold water thickens it up almost instantly. Seriously, don’t reach for that jarred stuff when you have this incredible, natural gravy waiting for you! For the best result, I actually have a full, deep-dive recipe on how to make silky, rich turkey gravy if you want to get really fancy, but the simple version from the drippings is always a winner.

Flavor Variations for Your Savory Turkey Slow Cooker Meal

I love that this basic herb rub recipe is so trustworthy, but sometimes, especially around the holidays like Christmas or Thanksgiving, you want that extra layer of special flavor bling! The beauty of keeping the base simple is how easily we can add flair without messing up the timing or texture. This is your chance to experiment and make this Savory Turkey Slow Cooker dish your own signature platter.

We don’t need complicated steps to elevate things here. A little sweetness or citrus can take this tender turkey and make it unforgettable. If you love sweet and savory combinations, you’ll want to try boosting the flavor profile.

Simple Maple Glazed Turkey Breast Recipe Addition

If you want that hint of rustic sweetness, this maple glaze adaptation is so easy. About an hour before you think the turkey will be done, mix up just a few things: 1/4 cup of real maple syrup with 1 tablespoon of Dijon mustard. That’s it! Simply brush that mixture evenly over the top of the turkey breast. It will caramelize slightly during that last hour of cooking. I use a similar technique when I make my maple glazed salmon and it’s always a guaranteed hit at the table!

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Now, if you’re feeling ambitious and want something really bright and festive, I highly encourage you to check out this amazing slow cooker cranberry-orange turkey breast recipe. It sounds fancy, but the slow cooker handles all the heavy lifting, just like our main recipe!

Tips for Success with Boneless Turkey Breast Crock Pot

If you’re using that popular Boneless Turkey Breast Crock Pot cut, you need to make a small adjustment to our timing from the instructions—and this advice is seriously important! Because there’s no bone to insulate it, boneless turkey cooks faster. I usually shave off about 30 to 60 minutes from the low setting time. You still need that thermometer check, but don’t wander too far.

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This adaptation ensures your weeknight turkey dinner or your scaled-down Thanksgiving Turkey Slow Cooker meal stays unbelievably tender. For an impressive Christmas Turkey Breast, remember that resting time is non-negotiable—let it sit for 15 minutes after it hits 165°F!

Frequently Asked Questions About How to Cook Turkey Breast in Crock Pot

I know you probably have a few burning questions after seeing how simple this recipe is! When it comes to using your slow cooker turkey breast, details really matter so you get that incredible, juicy result every time. Here are the things my readers ask me most often when they are planning their Easy Slow Cooker Main Course. Hey, if you end up with leftovers, you have to try making my leftover turkey chili—it’s the best way to use everything up!

Can I cook a frozen turkey breast in the slow cooker?

Oh, please don’t! I know the temptation is strong when you realize you forgot to thaw the bird, but you really shouldn’t cook frozen poultry in the Crockpot. The meat stays in that dangerous “danger zone”—meaning too warm to be safe but too cold to cook quickly—for way too long. Always thaw your turkey breast completely in the fridge first. It might take a couple of days, but it keeps everything cooked evenly and safely!

What is the best temperature for this slow cooker turkey breast?

The only number that matters is 165°F, checked with a reliable instant-read thermometer stuck right into the thickest part of the meat, avoiding bone if you have it. Once it hits that 165°F, pull it out immediately! And don’t skip the 15-minute rest, either. That resting time lets the juices redistribute so that when you slice into your slow cooker turkey breast, all that moisture stays in the meat instead of running onto the cutting board.

Can I use a dry brine instead of the wet broth for this slow cooker turkey breast?

That’s a great question! A dry brine is fantastic for turkey, especially oven roasting, because it helps crisp the skin (which, remember, we fix with the broiler anyway). But for this slow cooker turkey breast method, the initial broth is really important for creating that steamy environment needed for moist meat. If you dry brine, you might also want to add a little extra liquid back into the cooker base, just to make sure you have enough steam power for that long, slow cook. Honestly, the simple liquid base works perfectly alongside our herb rub for a great flavor profile!

Storing and Reheating Your Leftover Juicy Turkey Breast Slow Cooker Meat

Even the best roast rarely lasts past day two in our house, but if you do have leftovers from this amazing, tender turkey breast crock pot creation, storage is key! Slice the meat and keep it in a shallow, airtight container in the fridge for up to three or four days. When you’re ready to reheat, the secret to keeping that moisture locked in is low and slow, just like the cooking!

My favorite way to revive it is in a little bit of broth or gravy on the stovetop—just low heat until warmed through. Or, if your leftovers are destined for sandwiches, a quick zap in the microwave with a damp paper towel over the top keeps them from stiffening up. Seriously, don’t forget how delicious these leftovers can be; you should totally try making my recipe for leftover turkey pot pie!

The Juiciest Foolproof Slow Cooker Turkey Breast with Simple Herb Rub

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Make your next holiday meal or weeknight dinner simple and delicious with this Crockpot Turkey Breast recipe. This method guarantees moist, tender meat every time with minimal hands-on effort.

• Author: Carla Davis
• Prep Time: 10 min
• Cook Time: 5 hours
• Total Time: 5 hours 10 min
• Yield: 6 servings 1x
• Category: Main Course
• Method: Slow Cooking
• Cuisine: American
• Diet: Low Fat

Ingredients

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• 1 (4-6 lb) boneless or bone-in turkey breast, skin on
• 1 tablespoon dried thyme
• 1 tablespoon dried rosemary
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 cup chicken broth or water
• 2 tablespoons melted butter (optional, for brushing skin)

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Instructions

1. In a small bowl, combine the thyme, rosemary, garlic powder, onion powder, salt, and pepper to create the herb rub.
2. Pat the turkey breast dry thoroughly with paper towels. This helps the seasoning stick.
3. Rub the herb mixture evenly over the entire surface of the turkey breast, including under the skin if possible.
4. Pour the chicken broth or water into the bottom of your slow cooker.
5. Place the seasoned turkey breast in the slow cooker, skin-side up.
6. Cover the slow cooker and cook on LOW for 5 to 7 hours, or on HIGH for 3 to 4 hours. Cooking time depends on the size and if it is bone-in or boneless. Use a meat thermometer to check for doneness.
7. The turkey is done when an instant-read thermometer inserted into the thickest part registers 165°F.
8. For slightly crispier skin (optional), carefully remove the turkey from the slow cooker after it reaches 160°F, brush the skin lightly with melted butter, and place it under a preheated broiler for 3 to 5 minutes until the skin browns. Watch closely to prevent burning.
9. Remove the turkey from the slow cooker and let it rest on a cutting board, loosely tented with foil, for 15 minutes before slicing.
10. Use the drippings in the slow cooker to make a simple gravy if desired.

Notes

• For a boneless turkey breast, reduce the cooking time by about 30 to 60 minutes.
• If you want a maple glaze, mix 1/4 cup maple syrup with 1 tablespoon Dijon mustard and brush it on during the last hour of cooking.
• If you skip the optional broiling step, the skin will be soft but the meat will remain extremely moist.
• This recipe works well for both Thanksgiving turkey breast and simple weeknight turkey dinner preparation.

Nutrition

• Serving Size: 4 oz cooked meat
• Calories: 220
• Sugar: 1
• Sodium: 350
• Fat: 5
• Saturated Fat: 1.5
• Unsaturated Fat: 3.5
• Trans Fat: 0
• Carbohydrates: 1
• Fiber: 0
• Protein: 40
• Cholesterol: 110