Slow Cooker Boneless Turkey Breast

This Slow Cooker Boneless Turkey Breast recipe makes for the most tender and moist turkey! It also makes a delicious gravy, just pair with your favorite sides.

There’s really nothing easier than cooking a boneless turkey breast in a slow cooker! It’s pretty much a hands off method for achieving juicy, flavorful results every time.

Why Use a Slow Cooker for Turkey Breast?

Using a slow cooker is a foolproof way to cook turkey without worrying about it drying out. Using an oven often requires frequent checking, but the slow cooker can maintain a slower temperature without drying the turkey out.

My husband commented on how MOIST this turkey was compared to making it in the oven. We’ll be slow cooking our turkey breasts from now on.

The slow cooker works its magic by locking in moisture, while a simple blend of seasonings adds the flavor without overpowering the natural taste of the turkey and you still get the best turkey juices for a delicious gravy.

Don’t think of it just for a sit down meal though, this turkey recipe is great for leftovers like sandwiches, salads, and any dish you’d need cooked chicken or turkey like our Chicken and Stuffing Casserole, Chicken Pasta Salad, or even Instant Pot Turkey Noodle Soup!

Slow Cooker Boneless Turkey Breast ingredients

• Boneless Turkey Breast: We used a Butterball Boneless Turkey Breast Roast. They are typically on sale around Thanksgiving and we found a great deal on them and stocked up on a few for the freezer too!
• Salted Butter: Make sure the butter is softened so you can spread it onto the turkey breast. If the turkey breast is too cold you may have some of the butter stiffen up. You can combat this by removing the turkey from the refrigerator about 20 minutes prior to preparing.
• Granulated Garlic: This is my goto garlic. I find it’s more flavorful and overall better than powdered garlic.
• Parsley: We love adding a bit of parsley for flavor and color. You can also garnish with fresh parsley at the end if you’d like. Like other herbs like rosemary, thyme, sage? Go ahead and add your favorites.
• Kosher Salt: We prefer Kosher salt for its coarse texture and clean, salty flavor.
• Black Pepper: We love pepper and even add more to the gravy, you can adjust if needed.
• Paprika: Brings a subtle sweetness and a little color.
• Chicken Broth: We use our homemade chicken broth. We find using low-sodum store bought is best if you’re not using homemade.
• Flour or Cornstarch: Both are used as a thickening agent for the gravy, depending on your preference or food allergies. If you’re allergic to wheat or have a gluten intolerance you can use cornstarch and if you’re allergic to cornstarch you can use flour.
• Cold Water: This is combined with cornstarch to create a slurry for thickening the gravy without lumps.

How to Make Slow Cooker Boneless Turkey Breast

Remove the turkey breast from its packaging and discard any included sauces or gravy. Do not remove the mesh.

Place the turkey in a large slow cooker. Slather the turkey with the butter and seasonings.

Pour the chicken broth into the bottom of the slow cooker.

Set the slow cooker to low and cook for 4 hours.

If desired, transfer the turkey to a baking sheet and broil for 2 minutes to achieve a golden, crispy surface.

Allow the turkey to rest for 15 minutes before slicing.

To prepare the gravy, strain the cooking juices through a fine mesh strainer.

For a roux-based gravy, heat 2 tablespoons of the strained fat in a skillet over medium heat.

Stir in the flour and cook until smooth, then gradually whisk in the remaining strained juices until the gravy thickens.

Slowly add more of the juices until the flour is fully incorporated. Bring to a low simmer and then carefully add the remaining broth, bring to a simmer again and then remove from the heat and pour into a gravy boat.

For a gluten-free option, combine cornstarch with cold water to form a slurry, then heat the strained juices and whisk in the slurry until thickened.

Slice the turkey and serve with the gravy and your favorite sides.

How long to cook boneless turkey breast in slow cooker

We’re using a Butterball boneless turkey breast in the slow cooker. These are 3lbs, so if your turkey is more than 3 pounds you will need to increase the cook time.

Our Crockpot takes about 3 1/2 hours on low to bring it to an internal temperature, but our older one took 4 hours on low to come to temperature. Since we’re cooking it low and slow, it stays moist. We do not recommend cooking on high, the turkey can become tough at a higher temperature.

Storage and Reheating

• Refrigerate: Store leftover turkey in an airtight container in the fridge for up to 3-4 days.
• Freeze: Freeze turkey slices for up to 3-4 months. Use an airtight container or freezer bag.
• Reheating –
• Oven: Place in an oven safe dish and cook at 325°F with a bit of broth or thinned gravy for 15-20 minutes.
• Microwave: Microwave slices with some broth or thinned gravy for about 1 1/2 to 2 minutes, or until warmed throughout.
• Skillet: Heat in a skillet over low heat for 2-3 minutes, adding broth or thinned gravy to keep it moist.

Recipe Tips and Notes:

• Broiling after slow cooking is optional but adds a beautiful, golden finish.
• To enhance the gravy’s flavor, you can add a bit of fresh herbs when thickening on the stovetop. I just add a bit of fresh cracked pepper and it’s perfection! Our homemade chicken broth is herbaceous and flavorful.
• Leftovers are great for sandwiches, salads, or reheated in a turkey bowl with vegetables and grains.
• If using cornstarch, make sure to mix it with cold water first to avoid lumps in the gravy.