Steps for Slow Cooker Turkey Breast
The reasons this slow cooker turkey recipe is so amazing are twofold. First: undeniably tasty turkey. Second: a gravy that basically makes itself in the slow cooker while the turkey cooks.
To prep the gravy and give it a bit of a head start:
- Sauté coarsely chopped carrots, onions, and celery in butter until slightly tender.
- Stir in flour and then broth.
- Add seasonings.
- Simmer for a minute or two until slightly thickened.
- Add this mixture to the slow cooker before the turkey.
Following this method means the gravy will pretty much be ready to go at the end of cooking time AND it allows the turkey to bask in the flavors while it slow cooks.
Boneless vs Bone-In Turkey Breast
This recipe works great with bone-in or boneless turkey breast.
- If using bone-in turkey breast, place it breast-side down in the slow cooker.
- If using boneless turkey breast: keep the twine/netting on the turkey breast while it cooks. Also, depending on the size, a boneless turkey breast will likely need a bit less cooking time than a bone-in turkey breast.
In both cases (boneless or bone-in), I’ve used turkey breasts weighing less than 5 pounds. It works fine, but again, just take care not to over cook or the turkey may be dry.
Finishing the Gravy
After the turkey is done cooking, remove it from the slow cooker and tent with foil.
Strain everything left in the slow cooker through a fine mesh strainer into a saucepan. Discard the veggies and simmer the gravy in the pan for 10 to 12 minutes until slightly thickened a bit more.
The gravy may not be as thick as traditional gravy but will be silky and slightly thick.
For a thicker gravy: whisk together cornstarch and cold water (a tablespoon or so of cornstarch in a couple tablespoons of water) and stir the slurry into the gravy, simmering for 2-3 minutes.
A Versatile Dinner Recipe
While turkey is often pigeon-holed into belonging only to Thanksgiving, this slow cooker turkey breast recipe is perfect all year round. It is easy enough for a weeknight but fancy enough for a more formal weekend/Sunday dinner.
In fact, I often make this recipe simply to have turkey meat to use in recipes like this pot pie or this leftover turkey soup (that is so crazy delicious, we definitely eat it more than just the week after Thanksgiving).
Will this recipe work in the Instant Pot? Many people in the comment thread below have used the Instant Pot (slow cooker function or pressure cooker function) with good results. I’ll share this comment as a starting place if you’d like to try it!
Hundreds of 5-Star Reviews
This recipe has been garnering high praise for over ten years! Here are a few of the reviews that highlight just how amazing it really is.
Salt: keep a close eye on the salt content of this recipe. If you can’t find no-salt added chicken broth and use low-sodium, take care not to over salt the turkey breast because the gravy may be too salty. It’s easier to add salt at the end, to taste, rather than end up with too-salty turkey and gravy.
Turkey Breast: this recipe works great with bone-in or boneless turkey breast. A few notes: if using bone-in turkey breast, place it breast-side down in the slow cooker. If using boneless turkey breast: keep the twine/netting on the turkey breast while it cooks. In both cases (boneless or bone-in), I’ve used turkey breasts weighing less than 5 pounds. It works fine, but again, just take care not to over cook or the turkey may be dry.
Author: Mel
Course: Main Course
Cuisine: American
Nutrition Information:
Serving: 1 Serving, Calories: 500kcal, Carbohydrates: 11g, Protein: 69g, Fat: 22g, Saturated Fat: 8g, Cholesterol: 193mg, Sodium: 686mg, Fiber: 1g, Sugar: 1g
Recipe Source: adapted from a recipe referred to me by a long-time reader, Rebecca L., from America’s Test Kitchen Slow Cooker Revolution (thanks, Rebecca!)
Recipe originally posted November 2013; updated November 2024 with new photos, recipe notes, etc.
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