Slow cooker bone-in turkey breast is a juicy and tender turkey treat. This easy recipe is perfect for a regular family meal but also delicious enough to serve at a small gathering or holiday dinner.Jump to Recipe
I love how flexible turkey is. It can be eaten hot or cold. You can purchase it cooked, raw, natural, totally processed and every thing in between. You can cook it either as boneless turkey breast or on the bone. It is like a blank canvas to which you can add all kinds of great flavor. Anything and everything from BBQ to lemon-garlic works.
This crockpot turkey recipe is a perfect option for a small family gathering. Alternatively, it is an easy way to add some extra breast meat alongside a whole turkey. Making it also great for a larger gathering, such as Thanksgiving dinner.
AND it is the perfect way to save oven space for all those yummy holiday sides dishes!
To make this crockpot turkey breast recipe you will need:
- Turkey breast - 6-7 lbs. of turkey on the bone with skin.
- Carrots - I use the precut baby carrots (because I am lazy) but fresh cut works too.
- Onion - diced or sliced
- Garlic powder
- Onion powder
- Pepper - freshly ground black pepper is my first choice
- Chicken soup mix - or one crumbled bouillon cube
- Sage - dried
- Rosemary - dried
- Thyme - dried
- olive oil - to be applies in either spray form or with a basting brush
Exact quantities can be found in the recipe card below.
If you are using a slow cooker liner, adding it to your slow cooker is always the first step! If you prefer not to use a liner, spray your slow cooker with a non-stick agent of choice. I prefer an olive oil spray.
Add carrots, celery and onion to bottom of the slow cooker. Place turkey BREAST SIDE DOWN on top of vegetables.
Using a small bowl, mix all dry ingredients. Spray or rub olive oil on the turkey breast. If you intend to keep the skin on, rub both over and under the skin.
I generally serve my turkey without skin but keep it on during cooking to help keep the breast moist. So, I only add olive oil under the skin,
Next, rub the spice mixture all over your turkey. Again, if you will be eating the turkey skin, use the rub both on top of the skin and under it. My turkey only has rub underneath the skin.
Optional: add more onions inside of turkey breast cavity for some extra moisture and flavor.
Hint: To help keep clean up to a minimum, add turkey rub onto breast after it has been placed in the slow cooker.
Cover and cook on low for 5 - 7 hours. Turkey breast is ready to eat when it reaches an internal temperature of 165ºF. You do not want to cook it beyond that temperature or you will wind up with dry meat. White meat tends to be much dryer than dark meat and not nearly as forgiving.
Once turkey is fully cooked, remove from slow cooker and allow to rest for about 10 minutes. If you plan to serve without skin, this is the time to remove it. For crisp skin, place breast under the broiler for several minutes. Keep an eye on it, though. Skin can go from crispy to burnt very quickly.
Slice and serve promptly.
I am not sure I could possibly list all the best ways to serve this easy turkey breast recipe. It is, of course, great with all the usual, delicious side dishes. Some examples of which are:
- mashed potatoes
- cranberry sauce
- cheesy potatoes
- green beans
- stuffing (dressing)
- sweet potatoes
- mixed steamed vegetables
It is also wonderful served warm in an open-faced sandwich with gravy.
Leftovers of this slow cooker turkey breast recipe can be stored in airtight containers or bags. They will keep for 3-4 days in the refrigerator or about 4 months in the freezer.
Great slow cooker turkey recipes
😉Hints & Hacks
- To ensure that you serve the most juicy turkey breast possible, serve as soon after cooking as you can.
- If you are starting with a frozen turkey breast, make sure it is thoroughly defrosted prior to cooking time. It can take the better part two days for a breast of this size to defrost. Be sure to defrost in the refrigerator and not on the countertop.
- To confirm exactly when your slow cooker bone-in turkey breast is finished cooking, a meat thermometer is helpful. Turkey is considered safe to eat when it reaches an internal temperature of 165 degrees Fahrenheit.
- Using an electric knife is the easiest way to slice turkey.
- I always suggest the use of a slow cooker liner for easy clean up. I like to buy mine in bulk for a cheaper per-piece price.
- In the market for a new crock pot? I love mine! The built in thermometer is especially helpful with this recipe!
❓Most asked question
Mix a turkey gravy packet with the drippings from your slow cooker. Next, heat it in the microwave in 30-60 second intervals until desired thickness is reached. This simple recipe will add wonderful flavor and moisture to your dish without any extra hassle.
Lazy Slow Cooker Bone-In Turkey Breast Recipe
- 6 quart or larger slow cooker
- measuring spoons and cups
- small mixing bowl
- electric knife (optional but so helpful!!)
- cutting board
- slow cooker liner (optional)
- 6-7 lb. turkey breast, bone-in
- 1 cup baby carrots
- 3-4 celery stalks
- ½ onion, diced or sliced
- 2 teaspoon garlic powder
- 2 teaspoon onion powder
- 1 chicken bouillon cube, crushed (or 1 teaspoon bouillon granules)
- 1 teaspoon dried sage
- 1 teaspoon dried, ground rosemary
- 1 teaspoon dried, ground thyme
- olive oil
- fresh ground pepper (just a few turns of a pepper mill will do)
- place carrots, celery and onion in bottom of slow cooker
- in a separate bowl, mix all rub ingredients
- place turkey in slow cooker, breast meat side down, on top of veggies
- lightly coat or spray olive oil over turkey meat (and skin if you plan to serve with skin)
- rub spices all over turkey meat. If you plan to serve the skin, you can rub both over and under. If you plan to discard skin after cooking, rub underneath skin only
- cover and cook on low for 5-7 hours. The best way to serve the juiciest turkey is to monitor the temperature of the breast closely. when the innermost part of the turkey breast meat reaches 165°F, turkey is ready to serve
- remove turkey from slow cooker
- if you plan to serve with the skin, place turkey on an oven safe pan. place under the broiler for 5-10 minutes or until desired crisping level is reached.
- allow turkey breast to rest for 10 minutes prior to slicing
- If you will not be serving the skin, remove it prior to slicing.
- to make gravy, add turkey drippings from pan to a package of gravy mix and heat in microwave in 30-second intervals. Stir in between each 30 second session. repeat until desired thickness is achieved.
- calorie count assumes a 4oz serving without skin or gravy
- overcooked turkey will quickly become dry and rubbery
- If you plan to crisp the skin under the broiler, you will want to watch it carefully. Skin under the broiler can go from crisp to burnt very quickly.
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Have you tried this recipe? I would love to hear your thoughts in the comment section below!