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Slow Cooker Turkey Breast gives you tender, juicy turkey with rich homemade gravy and zero oven space required, which is a true holiday lifesaver. I started making it the Thanksgiving our oven was packed with sides, and now the kids ask for it year-round. It is the easiest way to a perfect turkey dinner, right alongside our whole roasted turkey.
Just season a boneless turkey breast, let the slow cooker do the work, and finish with a luscious gravy made right in the pot.
Slow Cooker Turkey Breast Quick Look
- 🕒 Prep Time: 5 minutes
- 🌡️ Cook Time: 4 hours
- ⏳ Total Time: 4 hours 5 minutes
- 🍽️ Serving: 4 servings
- ⚡ Calories: 464kcal
- 🌶️ Flavor Profile: Tender, savory turkey in rich brown gravy
- ✋ Difficulty: Easy and hands-off, great with our classic stuffing
Quick Answer
Place a boneless turkey breast in the slow cooker. Whisk together water, brown gravy mix, one packet of turkey gravy mix, smoked paprika, garlic powder, onion powder, poultry seasoning, and black pepper, then pour it over the turkey and top with butter. Cover and cook on low for 3 to 4 hours, until the turkey reaches 165 degrees. Thicken the gravy with a second packet, slice, and serve.
Jump to:
- Slow Cooker Turkey Breast Quick Look
- Quick Answer
- Why This Recipe Works
- Why You’ll Love This Recipe
- Key Ingredients
- Variations and Substitutions
- How to Make Slow Cooker Turkey Breast
- Recipe Tips & Tricks
- Serving Ideas and Suggestions
- Slow Cooker Turkey Breast FAQs
- Other Recommended Holiday Turkey Recipes
- Slow Cooker Turkey Breast with Gravy
Why This Recipe Works
Click to see the technique science
- It frees up the oven. With the turkey in the slow cooker, every rack and burner stays open for stuffing, rolls, and sides on a busy holiday.
- The turkey stays juicy. It cooks low and slow right in a savory gravy bath, so the breast turns out tender instead of dry.
- The gravy makes itself. Two gravy packets and the turkey drippings build a rich, ready-to-serve gravy in the same pot.
- It is completely hands-off. Season, pour, and walk away. The slow cooker does the work while you handle everything else.
- It is the perfect portion. A boneless breast feeds a small family without the cost or fuss of carving a whole bird.
- It works year-round. Easy enough for a weeknight, special enough for a holiday, so you can make turkey dinner anytime.
Why You’ll Love This Recipe
- It frees up your oven, a total game changer when every burner and rack is full on Thanksgiving.
- The turkey stays unbelievably juicy because it slow cooks right in a savory gravy bath.
- You get tender turkey and rich gravy from one pot, perfect next to our classic stuffing.
Key Ingredients
Here is what goes into this easy slow cooker turkey breast and its built-in gravy.
- Boneless Turkey Breast: a 3-pound boneless breast is the perfect size. There is no whole bird to carve, and it cooks evenly in the slow cooker.
- Brown and Turkey Gravy Mixes: two packets build a deep, savory gravy. One seasons the turkey as it cooks, the other thickens the sauce at the end.
- Smoked Paprika: adds color and a gentle smoky depth to the gravy and the turkey.
- Garlic and Onion Powder: the classic savory backbone of the seasoning blend.
- Poultry Seasoning and Black Pepper: the herby, peppery notes that make it taste just like a roast turkey dinner.
- Butter: pats melt over the top to baste the turkey and enrich the gravy as it cooks.
See recipe card for exact quantities.
Variations and Substitutions
This slow cooker turkey breast is easy to adapt to your table.
- Use a bone-in breast: it works great, just add an hour or so and cook to 165 degrees.
- Make it from scratch: skip the packets and use turkey stock thickened with a butter-and-flour roux.
- Add aromatics: tuck in onion, celery, and fresh herbs around the turkey for extra flavor.
- Crisp the skin: broil the cooked turkey for a few minutes if you want golden, crispy edges.
- Go Cajun: swap in a bold cajun blend like our slow cooker cajun turkey breast.
How to Make Slow Cooker Turkey Breast
- In a bowl, whisk together the water, brown gravy mix, one packet of turkey gravy mix, smoked paprika, garlic powder, onion powder, poultry seasoning, and black pepper.
- Place the turkey breast in the slow cooker, pour the gravy mixture over it, and top with pats of butter. Cover and cook on low for 3 to 4 hours, until the turkey reaches 165 degrees.
- Remove the turkey, whisk the second gravy packet into the liquid, and cook on high about 15 minutes until thickened. Slice the turkey, return it to the gravy, and serve.
Recipe Tips & Tricks
- Use a meat thermometer; pull the turkey at 165 degrees so it stays juicy instead of drying out.
- Do not lift the lid often; every peek lets out heat and adds to the cook time.
- Let it rest 10 minutes before slicing so the juices redistribute through the meat.
- Save the second gravy packet for the very end so it thickens the sauce without lumps.
- Broil the slices for a couple of minutes if you want crispy, golden edges on the turkey.
- Make it ahead and keep it warm in the slow cooker, just like a holiday roast turkey.
Serving Ideas and Suggestions
Slow cooker turkey breast is the centerpiece of an easy holiday plate. Spoon the rich gravy over the sliced turkey and serve it up with all the classic sides.
Pile your plate with our classic stuffing, fluffy dinner rolls, and savory mashed sweet potatoes for a complete feast without the stress of roasting a whole bird.
Leftovers are just as good. Pull the extra turkey into a leftover turkey sandwich the next day, or freeze it right in the gravy for an easy future dinner.
Slow Cooker Turkey Breast FAQs
A 3-pound boneless turkey breast takes about 3 to 4 hours on low. A bone-in or larger breast may need an extra hour. Always cook until a meat thermometer reads 165 degrees in the thickest part rather than going by time alone.
Yes. The gravy mixture of water and gravy packets keeps the turkey moist as it cooks and becomes the sauce at the end. Without enough liquid the breast can dry out, and the butter on top bastes it as it melts.
It is best to fully thaw the turkey breast first for even cooking and food safety. A frozen breast spends too long in the unsafe temperature range in a slow cooker. Thaw it in the fridge for a day or two before cooking.
Slow cookers cook with moist heat, so the skin will not crisp on its own. For golden skin, transfer the cooked turkey to a baking sheet and broil it for a few minutes, watching closely so it does not burn.
Yes. Cook it a day ahead, slice it, and store it in the gravy in the fridge. Reheat gently on the stove or in the slow cooker on low, adding a splash of broth if the gravy is too thick. It also freezes well right in the gravy.
All the classics: stuffing, mashed potatoes, dinner rolls, green beans, and cranberry sauce. Because the slow cooker makes the gravy for you, you have plenty of oven and stovetop space free for the rest of the meal.
Hosting the whole feast? Pair this with our showstopping whole roasted turkey and let the slow cooker handle the easy half.
leftover turkey cranberry sandwich
A spoonful of homemade cranberry sauce is the perfect bright finish for this turkey breast.
Slow Cooker Turkey Breast with Gravy
Equipment
Ingredients
- 3 pound boneless turkey breast
- 1 cup water
- 1 ounce envelope brown gravy mix
- 2 1 ounce envelopes turkey gravy mix
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon poultry seasoning
- ½ teaspoon black pepper
- 4 tablespoons butter
Instructions
- Place your turkey breast into your slow cooker.3 pound boneless turkey breast
- In a bowl, combine the water, brown gravy mix, 1 envelope of turkey gravy mix, smoked paprika, garlic powder, onion powder, black pepper, and poultry seasoning.1 cup water, 1 ounce envelope brown gravy mix, 2 1 ounce envelopes turkey gravy mix, 1 teaspoon smoked paprika, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon poultry seasoning, ½ teaspoon black pepper
- Whisk to combine.
- Pour this mixture over the turkey.
- Slice the butter up and place on top of the turkey.4 tablespoons butter
- Cover and cook on low for 3-4 hours until the turkey reaches an internal temperature of 165 degrees.
- Remove the turkey from the slow cooker.
- You can remove any bits from the gravy using a slotted spoon if you like.
- Whisk in the second packet of turkey gravy, cook on high for 15 minutes or until thickened.
- Slice your turkey and add it back to the slow cooker. Serve immediately.
Notes
- Use a Meat Thermometer: Ensure the turkey reaches an internal temperature of 165°F for safe eating.
- Don’t Lift the Lid: Keep the slow cooker closed during cooking to maintain heat and moisture.
- Customize Seasonings: Feel free to adjust the spices or add your favorite herbs for great flavor.
- Make Extra Gravy: If you love gravy, double the gravy ingredients for more delicious sauce.
- Let It Rest: Allow the turkey to rest for a few minutes before slicing to keep it juicy.
Nutrition
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