Crock Pot Turkey Breast – Flavorful, Juicy, Perfect!
There’s no easier Thanksgiving recipe than this turkey in crock pot. Slow-cooked in a flavorful seasoning, everyone will enjoy this perfectly juicy turkey breast.
This crockpot turkey breast recipe might be the one thing you need to ensure a flawless Thanksgiving!
Did you know that you can make an entire turkey breast in your crockpot? Well, now you do! With this slow cooker recipe, all you have to do is simply add the ingredients to a slow cooker and let it works its magic. At the end of the day, you’ll have the most flavorful and tender turkey breast to enjoy for Thanksgiving dinner. Trust me, it’s juicy to the very last bite and plenty enough for a big family meal.
Serve your slow cooker turkey breast with our homemade cranberry sauce, mashed potato, and roast vegetables for a fantastic Thanksgiving meal. I bet once your family tries this recipe, you’ll be making turkey in the crockpot throughout the year!
Recipe Ingredients
- Turkey breast (4-6 pounds or whatever can fit in your crock pot)
- Butter
- Sage
- Italian seasoning
- Kosher salt
How to Make Turkey in Crock Pot
Place thawed turkey in crock pot. The turkey pictured here is approximately 4-5 pounds of turkey breast.
Pour butter over.
Add kosher salt.
Add Italian seasoning.
Sage goes next, then spread all seasoning over the turkey breast as above.
Cook turkey breast covered and on low for 7 to 8 hours and it should look like the above picture.
Slice with your carving knife or electric carver. Isn’t that pretty!
But don’t forget our turkey gravy!
Your family will love you for this beautiful meal. Check out my suggestions for what to serve with this below. Enjoy!!
Storage
- Turkey leftovers will last in an airtight container in your fridge for up to 2 days. If you’re wondering what to make with leftover turkey breast, keep scrolling!
- You can also freeze cooled leftovers in an airtight container in the freezer for up to 3 months. Thaw overnight in the fridge and either eat cold or warm in the microwave.
Recipe Notes
- Make sure you buy a turkey breast that will fit in your slow cooker. The largest I’ve been able to fit in my slow cooker is a 7-pound.
- Most turkey breasts are sold frozen. The best and easiest way to thaw frozen turkey breast is to purchase a few days before you plan on cooking and keep it in the fridge.
- The Italian seasoning includes a tasty blend of marjoram, oregano, thyme, rosemary, basil, and sage. However, you can make your own turkey rub if you like, as long as it equals approximately a tablespoon in total. You might like to add garlic powder, onion powder, , or paprika.
- Another option is a lemon and garlic-flavored turkey breast. Combine 1/4 cup minced fresh parsley, 8 minced garlic cloves, 4 teaspoons grated lemon zest, and 2 teaspoons lemon-pepper seasoning.
- If you want crispy skin, I recommend broiling your turkey breast for a few minutes once it’s done cooking and you’ll get crispy golden brown skin.
Recipe FAQs
What do you serve with crock pot turkey breast?
You can serve your slow cooker turkey breast with an assortment of sides. I recommend loaded sweet potatoes or my sweet potato casserole, oven-roasted butter and herb corn, fresh green beans, and Preston rolls.
What do you do with turkey breast leftovers?
If you have leftovers from your , I highly recommend transforming them into sandwiches. Add leftover cranberry sauce and brie for the ultimate holiday-inspired grilled cheese.
Here are more terrific turkey recipes:
Hot and Cheesy Italian Turkey Subs
Stuffed Peppers With Ground Turkey
Crock Pot Black Eyed Peas with Smoked Turkey Leg
Overnight Turkey (Easy, Delicious, and Always Moist!)
Ingredients
- 5-7 pounds bone-in turkey breast fully thawed
- 1 stick melted butter or 1/2 cup
- 1/2 teaspoon rubbed sage
- 1 tablespoon Italian seasoning
- kosher salt to taste (1-2 teaspoons)
Instructions
- Place thawed turkey in a 6-quart slow cooker. Pour butter over. Sprinkle with kosher salt to taste and then sprinkle other seasonings over. Cover and cook on low for 7 to 8 hours.5-7 pounds bone-in turkey breast, 1 stick melted butter, 1/2 teaspoon rubbed sage, 1 tablespoon Italian seasoning, kosher salt
Notes
Nutrition
A grateful heart is not only the greatest virtue, but the parent of all other virtues.
~Cicero
![Thanksgiving [year] Menu](https://southernplate.com/wp-content/uploads/2020/11/thanksgiving-2022-3.png)
I can’t imagine the italian seasoning on the turkey – do you taste it – now the sage sounds wonderful. Can I leave the italian seasoning off – will it make or break the recipe.
You sure can! You don’t taste it very much, it just adds additional body. Feel free to adjust the herbs and spices however you’d like though 🙂
Forgot to mention that using your temp probe and remove at 165 internal takes out the guess work of ‘how long to cook.’ The wire fits easily under your lid and won’t effect the slow cooker constant heat.
We eat turkey breasts year round. This will be perfect for us other than Thanksgiving. As mentioned, we also use the blow torch to crisp the skin. I just bought a 7.25 lbs breast that were on sale for .88 per lbs.
Baltis, I love it when you comment!
Just glad to be here and hope to help the team!!!!!!
Patience is not my superpower. Sorry to send twice.
I crisp up my turkey-chicken skin with that little blowtorch thing that I was given because I like that custard with crunchy burnt sugar on top-creme brûlée. It’s a handy little tool. Christy, love your blog and all its facets.
Oh my gosh. I just sent my hubby to the store to get a turkey breast because I was going to try the other recipe you have for slow cooker turkey. (The one that uses honey mustard)
I think this recipe sounds better. Does it taste a lot different? I’m not crazy about honey mustard but was going to try it.
Hey Shyanna! I love both of them but this one is a little different. The kids (14, 14, and 19) said this one is their favorite 🙂
I do this more for a Thanksgiving type taste, the other is one I use a lot outside of the season – but I’ve used it during the season as well 😉
Thank you Christy!!
Christy—
Have you ever used turkey tenderloins instead of the turkey breast?
I haven’t but they would work perfectly!
Will it come out brown, the skin or can I sear it first. What do you think.
You can try searing it first if you like but once you cook it the skin will soften again so if you were going for crispy I’m afraid that would be counter productive. It will get a little golden on top and if your slow cooker crock insert can take the heat you could put it under the broiler on low, with the lid off and the crock insert outside of the crock pot and plenty of distance from the element, after it’s fully cooked.
Note to anyone reading this: I don’t personally recommend doing this 🙂 There are a lot of things that could go wrong so I can’t suggest it but wanted to present the general idea 🙂
I use my little blowtorch thing that browns and makes the surgery crust on creme brûlée (love). That is a handy little tool. Really helps with “presentation” when it counts. Love all facets of your site. Annett
Oh my goodness, I would have way too much fun with one of those!
Yes, browning the skin under the broiler works well (I’ve done it many times…). HOWEVER, remove it from the crock and place on a shallow baking sheet (with low sides like a jelly roll pan) that can withstand the heat of the broiler. Also, I suggest a higher broiler setting to brown it quickly. If done on low, the time it takes to brown the skin will overcook the breast meat.
Thank you for sharing your experience and such wonderful advice!
I’m having trouble finding a frozen bone-in turkey breast, not smoked. Where do you buy yours and what brand? Thank you Patti, Jackson Ms.
Hey! I usually get butterball and find them at WalMart.
I’m doing a crock pot turkey breast for Thanksgiving, I’ve never done it before and I was all set to do this recipe, but then I saw your recipe where you did a honey mustard kind, which one do you like better? Thanks for any help, I don’t have time to try both before Thanksgiving
This one is my favorite for Thanksgiving, the other one is my favorite for every other time of year now 🙂
thanks!
If you turn your oven on broil for about 5-6 minutes to heat the oven up to a hot temp, remove your turkey breast from crock pot with 2 large slotted spoons and place carefully into a 9 x 13 disposable aluminum pan ! Next melt half a stick of butter covers in the microwave ! Brush the butter directly onto the breast heavily! Put pan with buttered breast into the hot oven! Carefully check in the breast every minute or two! I invariably set my smoke alarm off doing this but you will love the crispy brown skin on your turkey breast- yummy! Do not go off and leave the breast while the broiler is on- check it every 2-3 minutes or it can burn quickly!