How long does it take to cook a turkey breast in a slow cooker?

A 3–4 lb bone-in turkey breast takes 5–6 hours on LOW or 3–3.5 hours on HIGH in a slow cooker. Always verify doneness with a meat thermometer — the thickest part of the breast should reach 165°F (74°C). Avoid overcooking past 170°F, as turkey breast dries out quickly. Slow cooker sizes and models vary, so check the temperature 30 minutes early on your first try.

Can I cook a frozen turkey breast in the slow cooker?

No — cooking frozen turkey in the slow cooker is not food-safe. Frozen meat spends too long in the temperature danger zone (40–140°F) as it thaws and heats, allowing harmful bacteria to multiply. Always fully thaw the turkey breast in the refrigerator first (allow 24 hours of thaw time per 4–5 lbs). For emergency thawing, use the cold water method: submerge in cold water, changing water every 30 minutes, for about 30 minutes per pound.

Do I need to add liquid to the slow cooker for turkey breast?

Yes, add 1 cup of chicken or turkey broth to the bottom of the slow cooker. The liquid creates steam that keeps the turkey moist throughout the long cook time and produces delicious drippings for gravy. The turkey breast should NOT be submerged in liquid — it sits on top of the onion base, above the broth, with the skin facing up.

How do I get crispy skin on slow cooker turkey breast?

Slow cookers produce moist heat, which means the skin won't crisp during cooking. For crispy golden skin: transfer the fully cooked turkey breast to a baking sheet and broil in the oven at 450°F for 5–7 minutes, watching closely, until the skin is deeply golden and crackling. This takes less than 10 minutes and completely transforms the presentation from pale to restaurant-quality golden brown.

Juicy Slow Cooker Turkey Breast Recipe (Set and Forget)

Name: Juicy Slow Cooker Turkey Breast
Prep time: 10 min
Cook time: 5 h
Total time: 5 h 10 min
Yield: 8 servings
Cuisine: American
Ingredients: 3–4 lb (1.4–1.8kg) bone-in skin-on turkey breast; 4 tbsp unsalted butter, softened; 4 cloves garlic, minced; 1 tbsp fresh rosemary, finely chopped (or 1 tsp dried); 1 tbsp fresh thyme (or 1 tsp dried); 1 tbsp fresh sage (or 1 tsp dried); 1 tsp smoked paprika; 1 tsp onion powder; 1 tsp salt; ½ tsp black pepper; 1 cup chicken broth; 1 medium onion, quartered; For gravy: 2 cups drippings, 3 tbsp cornstarch, ¼ cup cold water

About This Recipe

This slow cooker turkey breast recipe is the easiest, most foolproof way to cook a turkey breast — whether you are making it for Thanksgiving, a Sunday meal prep session, or just a protein-packed weeknight dinner. You spend 10 minutes rubbing herb butter under and over the skin, you drop it in the slow cooker with a cup of broth and some onion, and then you literally walk away for 5–6 hours. The result is the juiciest, most tender, most flavorful turkey breast you have ever eaten — far better than any dry, overcooked oven-roasted version. The slow, gentle heat keeps every single drop of moisture locked into the meat. Then a quick 5-minute blast under the broiler gives you that gorgeous golden skin.

Nutrition estimates based on USDA FoodData Central. Values are per serving and may vary.

Why You'll Love It

42g lean protein per serving — one of the best high-protein dinners you can make
10 minutes of actual work — the slow cooker does everything else
Juicier than any oven-roasted turkey breast, guaranteed — no dry meat
Perfect for Thanksgiving for 4–8 people, holiday dinners, or weekly meal prep

Juicy Slow Cooker Turkey Breast

Slow cooker turkey breast sliced to show juicy interior

10 min

Prep

5–6 hrs

Cook

~5 hrs

Total

Servings

⭐ 4.9

Rating

285

Calories

Ingredients

3–4 lb bone-in turkey breast
4 tbsp butter, softened
4 cloves garlic, minced
Fresh rosemary, thyme, sage
Smoked paprika, onion powder
Salt and pepper
1 cup chicken broth
1 onion, quartered

Instructions

1Pat dry Turkey breast with paper towels.
2Make herb butter Mix butter, garlic, herbs, spices.
3Rub under & over skin Coat thoroughly.
4Slow cooker Onion base, broth, turkey skin-up.
5Cook LOW 5–6 hrs until 165°F internal.
6Broil 5 min For golden crispy skin. Rest 15 min.

Ingredients

3–4 lb turkey breast 4 tbsp butter 4 cloves garlic Fresh rosemary Fresh thyme Fresh sage Smoked paprika Onion powder Salt & pepper 1 cup chicken broth 1 onion, quartered

Step-by-Step Instructions

1

Prep the turkey breast

Remove the turkey breast from the fridge 30 minutes before cooking — bringing it closer to room temperature helps it cook more evenly. Pat the entire surface completely dry with paper towels, including under the skin. Dry skin is essential for the herb butter to adhere properly and for getting crispy skin under the broiler later. If the turkey breast came with a gravy packet or has brining solution, pat dry extra thoroughly.
2

Make the herb butter

In a small bowl, combine the softened butter with minced garlic, finely chopped fresh rosemary, thyme, and sage (or dried herbs), smoked paprika, onion powder, salt, and black pepper. Mix thoroughly with a fork until everything is evenly incorporated. The butter should be soft enough to spread easily but not melted. If using dried herbs, use ⅓ of the amount listed for fresh herbs — dried herbs are 3x more concentrated.
3

Apply herb butter under and over the skin

Use your fingers to gently loosen the skin from the breast meat, working carefully so you don't tear it. Start at the cavity end and slowly slide your fingers along the breast, creating a pocket between the skin and meat on both sides. Rub about half the herb butter directly onto the meat under the skin — this is the most important step for juicy, flavorful turkey. Spread the remaining butter all over the outside of the skin and any exposed meat.
4

Set up the slow cooker

Scatter the quartered onion across the bottom of your slow cooker — these act as a natural roasting rack, elevating the turkey above the liquid and allowing air to circulate. Pour the chicken broth around the onions. Carefully place the seasoned turkey breast on top of the onion layer, skin-side up. The turkey should not be sitting in or submerged in the broth — it cooks above it in the steam.
5

Cook low and slow

Cook on LOW for 5–6 hours or HIGH for 3–3.5 hours. Do not remove the lid during cooking — every time the lid is opened you add 15–20 minutes of cook time. Start checking the internal temperature at the 4.5-hour mark on LOW. Insert a meat thermometer into the thickest part of the breast, not touching bone. The turkey is done at 165°F (74°C). Remove promptly — cooking past 175°F will start drying it out.
6

Broil for golden skin, then rest and serve

Preheat your oven broiler to HIGH. Transfer the cooked turkey breast to a rimmed baking sheet. Broil 6–8 inches from the heating element for 5–7 minutes, watching very closely, until the skin is deeply golden brown and crackling. Transfer to a cutting board and let rest for 15 minutes — do not skip this, the juices need to redistribute into the meat. Slice against the grain and serve with the pan drippings or homemade gravy made from the slow cooker liquid.

Pro Tips

🏆 Tips for the Juiciest Turkey Breast

Butter under the skin is the single most important step — it bastes the meat from the inside during cooking and prevents the breast from ever drying out.
Cook on LOW, not HIGH — low and slow gives much juicier results. High heat in a slow cooker still produces moist results but the texture is slightly less silky.
Do not skip the rest period. Turkey juices need 15 full minutes to redistribute into the meat fibers — slicing too soon causes all those juices to run out onto the cutting board instead of staying in the meat.
Make gravy from the drippings: strain 2 cups of drippings, bring to a simmer, whisk in a mixture of 3 tbsp cornstarch dissolved in ¼ cup cold water, and stir until thickened.
Leftovers are excellent for 4–5 days in the fridge. Use for sandwiches, salads, or turkey soup the next day.

Variations

🔄 Make It Your Own

Lemon herb: Add zest of 1 lemon to the butter mixture and squeeze fresh lemon over the turkey before broiling.
Maple-glazed: Brush with 2 tbsp maple syrup mixed with 1 tsp Dijon mustard in the final 30 minutes and during broiling.
Boneless turkey breast: Use a 2–3 lb boneless breast. Reduce cook time to 3–4 hours on LOW or 2–2.5 hours on HIGH.
Thanksgiving version: Add fresh cranberries and 1 cup apple cider instead of broth for a festive holiday flavor.

Frequently Asked Questions

A 3–4 lb bone-in turkey breast takes 5–6 hours on LOW or 3–3.5 hours on HIGH. Always use a meat thermometer — the only reliable measure is an internal temperature of 165°F (74°C) in the thickest part. Slow cookers vary significantly so start checking 30–45 minutes early your first time.

Yes, but reduce the cooking time — a 2–3 lb boneless breast takes 3–4 hours on LOW or 2–2.5 hours on HIGH. Boneless turkey dries out faster than bone-in, so check the temperature early and remove promptly at 165°F. The herb butter under any skin or roast netting is still critical for moisture.

Strain 2 cups of drippings from the slow cooker through a fine mesh strainer into a small saucepan. Bring to a simmer over medium heat. In a small cup, mix 3 tbsp cornstarch with ¼ cup cold water until dissolved. Slowly whisk the cornstarch mixture into the simmering drippings and stir for 2–3 minutes until the gravy thickens to your liking. Season with salt and pepper.

Related Recipes

More easy high-protein dinner recipes:

→ Sheet Pan Chicken and Veggies — another easy hands-off dinner
→ Easy Honey Garlic Chicken — 30 minutes, sweet and savory
→ High Protein Meal Prep Bowls — use leftover turkey for the whole week

Nutrition Per Serving

285

Calories

42g

Protein

Carbs

12g

Fat

Fiber

Sugar

420mg

Sodium

480mg

Potassium

Nutrition estimates based on USDA FoodData Central. Values are per serving and may vary.

Juicy Slow Cooker Turkey Breast (10-Minute Prep, Set and Forget)

Juicy Slow Cooker Turkey Breast

Ingredients

Instructions

Prep the turkey breast

Make the herb butter

Apply herb butter under and over the skin

Set up the slow cooker

Cook low and slow

Broil for golden skin, then rest and serve