Juicy Slow Cooker Turkey Breast saves my sanity every year when holiday stress starts to creep up. You know the drill—guests on the way, your oven hanging on by a thread, and you just want one thing that’ll turn out genuinely delicious without babysitting it every five minutes. Guess what? This slow cooker method is the real game-changer for a perfectly juicy turkey breast, with way less effort. I stumbled on it last year, tried it for family Sunday, and uh, let’s just say no one noticed I skipped the oven.
How to make slow cooker turkey breast
So, here’s how I do it. First off, grab a turkey breast—boneless or bone-in, honestly either works (but bone-in just hits a little different flavor-wise). Thaw it if it’s frozen, pat it dry (not a joke, dry skin means better flavor). Slap on a mix of olive oil, salt, and pepper. I sometimes toss in a little garlic powder and smoked paprika for, you know, that “wow” factor.
Lay down onion rings or carrots at the bottom of your slow cooker. This keeps the turkey breast off the bottom and soaks up all that flavor drippin’ off (like a secret ingredient, right?). Put the turkey breast on top, skin-side up. That’s it. Cover it. Walk away. I mean, who knew Thanksgiving could be as breezy as a Tuesday night crockpot chili?
Okay, pro-tip: every family will argue about herbs. Mine can’t agree on anything, so I just jam every fresh herb I can find in the fridge on top—rosemary, thyme, parsley, or whatever you’ve got. Seriously. 
“I’ve tried roasting and even deep-frying turkey, but the slow cooker turkey breast was by far the juiciest and easiest. Never going back!” – Aunt Linda (family’s toughest food critic)
How long to cook turkey breast in the slow cooker
Alright, here’s the truth. Cooking time’s kinda like guessing the weather in April—never perfect. On low, most turkey breasts need 5 to 6 hours. If you go for high instead (like when you snooze the alarm too long), check it after 3-ish hours.
Don’t overcook it, whatever you do. I go for 165°F in the thickest part. Not guessing—use a thermometer. In my kitchen, the first time I skipped the check, we got turkey that could’ve doubled as lumber. I learned. Check around hour four (ish) and every half hour after. Juicy slow cooker turkey breast is all about not rushing it and not going too long. If you’re juggling sides or watching a game, just set a phone alarm.
Don’t panic if it’s done early. Just keep it warm on your slow cooker’s “keep warm” setting with a splash of broth drizzled on top. It holds up so well, even hours later. 
Tips for a juicy turkey breast
Want that five-star bite? Keep it simple, but keep it right. Here’s what I wish I knew the first go-round for juicy slow cooker turkey breast:
Moisture is king. Pop a quarter cup of broth in the bottom. You can even use apple cider if you want to level up your game. If your turkey has skin, rub soft butter under it before cooking. It’s messy. It’s worth it. Tent the bird for 10 minutes after cooking, even if it means making your family wait. The juice redistributes and magic happens.
Let’s not forget, don’t slice it too thin. Thick pieces stay juicier, always. Family rule. Use an instant-read thermometer so you’re not guessing. Also, bonus points if you spoon some cooking juices back over the slices before serving. That’s the secret sauce, literally.
And yes, rest time for turkey is non-negotiable, just like grandma’s apple pie at Thanksgiving.
Sides to serve with turkey breast
Let’s talk real life: no turkey breast is an island. You need sides and the easy ones will win you fans every single time. Here’s how I keep folks happy:
- Mashed potatoes (store-bought works, but homemade gets applause).
- Steamed green beans tossed with a pat of butter.
- Cranberry sauce straight from the can (no shame—people love it).
- Simple green salad or maybe some roasted carrots if you want to feel a bit fancier.
Kids at my house? They usually won’t touch stuffing, but if your people are into it, go wild. Really, just pair with what sounds good (and what doesn’t require a second oven). Bonus if you mop up every drop of those turkey juices with crusty bread.
Step-by-step guide to slow-cooker turkey breast
Let’s break this thing down together—all the way. No fancy chef talk here.
Start out by removing the turkey from the fridge about thirty minutes ahead. It just cooks up more evenly (I don’t know why, but it works). Mix your herbs, olive oil, salt, pepper, maybe a dab of soft butter if you’re feeling wild. Rub it all over the bird.
Chop onions or carrots, throw them in the bottom of your slow cooker, and lay that turkey breast on top. I always do skin-side up because crispy skin is the dream. Pour in a splash of chicken broth or apple juice. Toss more herbs on for good luck.
Slap the lid on. Cook on low for five to six hours. Don’t keep lifting the lid (it messes up cooking time). Once it hits 165°F, let it sit for a while. Transfer it to a cutting board, tent with foil, and let the magic happen. Use the juices for gravy or just drizzle.
Slice it up thick, spoon on those juices, and brace yourself for lots of high-fives. Nobody regrets trying juicy slow cooker turkey breast. Promise.
Common Questions
What size turkey breast should I use?
Anywhere from 2.5 to 5 pounds works in most slow cookers. Just don’t cram a gigantic one in there. Let it breathe.
Do I need to brown the turkey first?
If you want extra flavor, sear it in a pan for a couple minutes. But honestly, I skip this most of the time and nobody has ever yelled at me.
Does skin stay crisp in the slow cooker?
Not really. If you need that golden crisp, toss it under the broiler for 2-3 minutes after it’s done in the slow cooker—watch it like a hawk.
Can I prep this the night before?
Heck yes. Rub on your spices, toss in the fridge overnight, and pop it in the cooker the next day.
Can I use this recipe for turkey thighs or drumsticks?
For sure. Just check them a little early, since the cook time might drop a bit.
Time to Set It and Forget It
Honestly, juicy slow cooker turkey breast has changed my entire approach to “fancy” dinners or just fuss-free Sunday meals. It’s unbeatable for how hands-off it is. With solid basics, flexible sides, and a forgiving cooking method, it’s the fix for dry turkey disasters. Oh, and if you want a second opinion, try Juicy Slow Cooker Turkey Breast – RecipeTin Eats for other twists, or check Juicy Slow Cooker Boneless Turkey Breast – Bowl of Delicious if you like tinkering with boneless options. Set it, forget it, and watch everyone go for seconds. Friend, your slow cooker’s about to be the star in your kitchen.
Juicy Slow Cooker Turkey Breast
Ingredients
Turkey and seasonings
- 1 whole turkey breast (boneless or bone-in) 2.5 to 5 pounds recommended
- 1/4 cup olive oil For rubbing on the turkey
- to taste salt Season to preference
- to taste pepper Season to preference
- 1 teaspoon garlic powder Optional for added flavor
- 1 teaspoon smoked paprika Optional for added flavor
Vegetables for cooking
- 1 medium onion (sliced into rings) Place at the bottom of the slow cooker
- 2 medium carrots (sliced) Can be used instead of or in addition to onions
Cooking liquid
- 1/4 cup chicken broth Can substitute with apple cider
Herbs
- to taste fresh herbs (rosemary, thyme, parsley, etc.) Use any available herbs for added flavor
Instructions
Preparation
- Remove the turkey from the fridge about thirty minutes before cooking for even cooking.
- Mix the olive oil, salt, pepper, garlic powder, and smoked paprika in a bowl.
- Rub the mixture all over the turkey breast.
- Place the sliced onions and carrots at the bottom of the slow cooker.
- Lay the turkey breast on top, skin-side up.
- Pour the chicken broth or apple cider into the slow cooker.
- Toss additional fresh herbs on top.
Cooking
- Cover the slow cooker with the lid and cook on low for 5 to 6 hours or until the turkey reaches an internal temperature of 165°F.
- Avoid lifting the lid too often to maintain cooking temperature.
Serving
- Once done, transfer the turkey to a cutting board and tent with foil for about 10 minutes.
- Slice the turkey thickly, spooning some of the cooking juices back over the slices before serving.
