Can you cook turkey breast in a slow cooker? Is it safe?

Yes! Cooking turkey breast in a slow cooker is perfectly safe when it reaches an internal temperature of 165°F as read on a meat thermometer. The low, steady heat keeps it moist and flavorful.

Is it better to cook turkey in the oven or a slow cooker?

For convenience, the slow cooker wins. It’s hands-off and foolproof. For crispy skin, you can broil at the end to mimic oven-roasted results.

Can you put raw turkey in the crockpot?

Yes, place the raw turkey breast directly into the slow cooker with the onions and garlic. It will cook evenly and safely.

How much liquid do I need for crockpot turkey breast? Do I add water?

You don’t need to add extra liquid — the turkey releases its own juices as it cooks, creating a natural broth that keeps it moist.

How do you keep turkey breast from drying out?

Butter, herbs, and the enclosed steam of the slow cooker keep the turkey juicy. Don’t overcook so always check with a thermometer.

Is it better to cook on low or high?

Cooking on high works best for turkey breast, keeping it juicy while ensuring it reaches 165°F efficiently.

How long to cook turkey breast in a slow cooker?

A 4-pound turkey breast takes roughly 4½ to 6½ hours on high. Always rely on the internal temperature, not just time.

Will turkey breast continue to cook after being removed from the slow cooker?

Yes, it will rise a few degrees while resting. Removing it right at 165°F ensures it stays juicy.

What happens if you overcook turkey breast in the slow cooker?

Overcooking can make the meat dry or stringy. Check the internal temperature early to avoid this.

Easy Slow Cooker Turkey Breast

Description

Soft, tender and juicy slow cooker turkey breast with the crispiest skin and fresh fall herbs is the easiest way to cook a turkey this holiday season.

Ingredients

Scale

4 pound boneless turkey breast, skin-on
2 tablespoons butter, softened at room temperature
1 tablespoon vegetable oil
1 tablespoon fresh thyme, finely chopped
1 tablespoon fresh rosemary, finely chopped
1 tablespoon fresh sage, finely chopped
2 teaspoons paprika
1/2 tablespoon salt
1 teaspoon ground black pepper
1 onion, chopped in half
1 head of garlic, chopped in half horizontally

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Instructions

Prep the turkey:

In a small bowl, combine butter, oil, thyme, rosemary, sage, paprika, salt, and pepper. Stir well to form a smooth paste.
Pat the turkey breast completely dry with paper towels to help the skin crisp up. Use a knife or spoon to gently loosen the skin, then spread about 2 tablespoons of the butter mixture evenly under the skin.
Rub the remaining herb butter over the entire turkey breast, coating both the skin and the meat underneath. Wearing disposable gloves make cleanup easier.

Slow cook the turkey:

Place the chopped onion and halved garlic in the bottom of the slow cooker and spread out evenly. Set the turkey breast on top, skin side up.
Cover and cook on High for 6 hours, or until the internal temperature reaches 165°F. Depending on your slow cooker, this may take anywhere from 4½ to 6½ hours.

Broil and serve:

Carefully transfer the turkey breast to a baking sheet. Turn on the broiler to high and broil for 3–4 minutes, or until the skin is golden brown and crispy.
Let the turkey rest for 10 minutes before slicing into ½-inch thick pieces. Serve warm with homemade turkey gravy or your favorite sides.

Notes

Check doneness with a thermometer: The easiest way to know when your turkey is perfectly cooked is to use a digital meat thermometer. Insert it into the thickest part of the breast — once it reaches 165°F, your turkey is done. This ensures juicy, tender meat every single time without guessing or overcooking.

How to get crispy skin: The secret to getting that perfect crispy skin is to broil the turkey after it's been slow cooked. Even a few minutes under the broiler transforms your turkey skin from soft to beautifully browned and crisp. After slow cooking, transfer the turkey to a baking sheet and broil for 3–4 minutes until the skin is golden and crisp.

How to make gravy: Save juices at the bottom of the slow cooker and use for an amazing base for homemade gravy. Strain the juices and use them to make your own homemade turkey gravy. Try our Easy 2-Ingredient Turkey Gravy or Classic Turkey Gravy for the perfect finishing touch.

How to store: Store leftovers in an airtight container in the fridge for up to 4 days.

How to reheat: Reheat sliced turkey in the microwave with a splash of gravy or broth to keep it moist, or warm gently in the oven at 300°F.

How to freeze: Wrap cooled slices tightly in plastic wrap and foil, then freeze for up to 3 months. Thaw overnight in the fridge before reheating.

Prep Time: 10 minutes
Cook Time: 6 hours
Category: Turkey
Method: Slow Cooker
Cuisine: American