This Slow Cooker Turkey Breast Roast is the easiest way to make juicy, tender, succulent, flavorful turkey breast roast. Flavored with a sage garlic butter paste, this is a fantastic small dish alternative to a whole turkey for Thanksgiving, Christmas, or any roast dinner!
This slow cooker turkey breast gives you a lot of pan drippings to make a tasty, buttery gravy too!
- Turkey breast in slow cooker – why this recipe works
- Recipe ingredients
- Type of turkey breast to buy for this recipe
- How to cook turkey breast in slow cooker
- Why slow cooking turkey breast ensures juicy, succulent results
- Slow cooker turkey breast tips
- Flavor variations
- Storage instructions
- How to serve this slow cooked turkey breast roast
- What to do with leftovers
A juicy, succulent, and flavorful bone-in turkey breast is a centerpiece at any Thanksgiving dinner, Christmas feast or celebratory meal! I can tell you from experience that being able to cook a foolproof and easy turkey breast without much hassle, is such a life-saver!
This easy Slow Cooker Turkey Breast recipe is PERFECT for smaller crowds where you don’t have to cook an entire turkey. OR if you want more meat but don’t need to cook a whole bird. I’ve already shared a few other tasty ways to make turkey breast for your Thanksgiving and Christmas spread,
Turkey breast in slow cooker – why this recipe works
- This is a great way to cook turkey breast for a smaller crowd, without having to turn on the oven! If you’re baking the side dishes in the oven, or if you don’t have a big oven, cooking the turkey roast in a slow cooker is a great way to free up some space.
- The turkey breast is cooked on low heat, for a longer time, which prevents the turkey breast from drying out. So, no dry, overcooked, bland turkey breast with this recipe!
- You can see from the pictures just how juicy this slow cooker bone-in turkey breast is! The sage garlic butter melts into the turkey roast, infusing it with all of its great flavor, and the result is a riot of sweet, savory, buttery, garlicky flavors that complement the turkey meat beautifully.
- The slow cook time also helps the turkey absorb more of the flavor from the fresh herbs and spices.
- You get a lot of pan drippings from this roast, so you can easily make a very tasty, buttery turkey roast gravy, OR just use the pan drippings as a gravy by itself.
- I share ALL my tips to help you make the most foolproof, juicy, tender turkey breast in the slow cooker.
Recipe ingredients
- Turkey breast (bone-in turkey breast, skin on). You can also use boneless turkey breast, but cooking time will then be reduced.
- Sage
- Garlic
- Shallots
- Black pepper
- Butter
- Salt and pepper
- Large onion or garlic bulbs, cut in half. This is to place on the bottom of the slow cooker. The turkey roast will then be placed on top to allow more even cooking.
Type of turkey breast to buy for this recipe
Just like I did for my cajun spiced oven roasted turkey breast, I used a bone-in turkey breast with the wing drumette attached. This cut is also called a Frenched breast cut. But you can easily use boneless turkey breast for this recipe too.
Here are some other cuts that you can use for this slow cooker turkey breast recipe.
- A skin-on boneless turkey breast with the drumette (still called a Frenched breast cut).
- A skin-on boneless turkey breast without the drumette.
- Turkey crown – both turkey breasts, skin-on and bone-in (may take longer to cook).
- Skin-on, boneless turkey breast roll (prepared cuts you can buy from the supermarket).
How to cook turkey breast in slow cooker
Prep and season
The first step is to pat dry the turkey with paper towels. The butter and herb mix will adhere better to a dry turkey surface.
Sprinkle salt under the turkey skin and all over the turkey. Let it rest in the fridge at least overnight. This achieves two things. The turkey meat will absorb the salt, seasoning the turkey breast better. The salt will also draw out some moisture on the surface, so that the surface will dry out further.
Make the spice and herb paste in a small food processor. The butter in the spice paste will make the turkey super flavorful and help keep it moist as well.
Rub this paste all over the turkey breast. If the turkey breast has moisture on top, make sure to pat it dry first. This herb and spice mix will flavor the meat as it cooks in the slow cooker.
Cook
To cook this slow cooker / crockpot turkey breast, first place the halved onion and/or garlic bulbs. The onions act like a “wire rack” for the turkey breast. Place the herb rubbed turkey breast on top of the onions. This allows the heat and air to circulate under the turkey breast for more even and gentle cooking.
Add the minimum amount of liquid needed for your slow cooker. For me, this is 3/4 cup of liquid. So, I add 3/4 cup of chicken stock.
How long to cook turkey breast in slow cooker
Cook on the low setting, for 5 – 7 hours. The time will depend on the size of the turkey breast, and whether it’s bone in or boneless. For this particular size of turkey, it takes me about 5.5 hours.
Check the internal temperature with a meat thermometer after 4.5 hours. Then monitor the internal temperature every 15 – 30 minutes (depending on how close you are to the desired internal temperature).
The goal is for the internal temperature (in the thickest part of the turkey breast) to reach 160 – 162 F. The turkey will continue to cook and rise another 5 degrees with the residual heat, so be careful not to overcook the turkey.
Remove the turkey breast from the slow cooker and keep it on a plate, with a little bit of the pan drippings. Cover with foil and let it rest. The resting will help relax the muscle fibers in the meat and reabsorb any of the pan drippings. Make sure to save all the remaining pan drippings to make a gravy if you like!
If you like to have the top of the turkey breast caramelized, you can either use the broiler setting of your oven, OR heat a non-stick pan with a little oil and sear the top of the turkey breast for a few minutes.
The turkey is now ready to be served! This slow cooker turkey breast can serve up to 4 people along with some side dishes, or 2 people very generously.
Make the gravy
To make the gravy, all you need to do is to make a roux with an equal amount of butter and flour.
Cook the butter and flour while stirring until the flour starts to turn light brown in color. Add the pan drippings and whisk to remove any lumps. Once the pan drippings come to a boil, it will start to thicken!
If you want the gravy to be thinner, you can add more stock to thin it out.
Why slow cooking turkey breast ensures juicy, succulent results
Just like with the oven roasted turkey breast, some of the same techniques apply to this sage garlic butter slow cooker turkey breast. These techniques will make sure that the meat stays moist and delicious throughout the cooking process.
- Let the turkey breast marinate for a day (or even two). If you’re using either a dry rub or a wet rub, you can apply this the day before as well. I prefer to just season the meat with salt, on both sides, including under the skin. And then I let it sit in the fridge until I’m ready to slow cook the turkey – like a dry brine.
- Low and slow cooking method. Since I use the LOW SETTING on the slow cooker for this recipe, the turkey breast is cooked slowly at a low temperature, which largely eliminates any overcooking or drying out.
This gives me more control over the cooking process, and you can remove the turkey breast when the internal temperature registers 160°F (the internal temp. will continue to rise even after the meat is removed from the slow cooker). - Adding liquid or fat to the pan. A constant supply of moisture or fat as the turkey breast cooks will also make sure the turkey breast stays super juicy and tender. This is an advantage with the slow cooker, because once you add liquid, it doesn’t evaporate very much (if at all), compared to an oven roasted turkey breast.
Plus, since this slow cooker turkey breast is SLATHERED in butter, I don’t need to add ANY extra liquid because the garlic butter insulates and flavors the roast, and also keeps the turkey juicy.
Slow cooker turkey breast tips
- Since turkey breasts can vary in size, it’s important to go by internal temperature to make sure your turkey breast is perfectly cooked and food-safe. The slow cooker turkey breast I’m showing in this post was on the small-ish side, about 3 lbs.
- It’s always a good idea to keep the turkey breast elevated from the bottom of the pan. It prevents the bottom from getting soggy, PLUS you get A LOT of pan drippings left over, which is perfect to make gravy! For a slow cooker – I like to use either onion halves, OR halved garlic heads placed on the bottom of the pan, with the turkey breast placed on top of them.
- Covering the turkey breast with foil while cooking also prevents the turkey breast from overcooking or drying out. This way you don’t have to keep basting the turkey breast while it’s cooking either.
- Have I mentioned how important it is to use a meat thermometer for this? These are inexpensive, so it makes perfect sense to have one for guaranteed results. My temperature probe is the most utilized kitchen tool next to my mixing spoons and pots. It’s such a handy tool to have in your kitchen and I very highly recommend it!
- Caramelize the skin under the grill/broiler. Since the slow cooker doesn’t allow for the skin to caramelize as it cooks, you will have to use the broiler setting in your oven to get that delicious caramelized crust / crispy skin on the surface. It only takes a few minutes, and makes such a big difference!
I like to let the slow cooked turkey breast cool down before broiling the skin. This is because when the turkey breast has cooled down sufficiently, caramelizing the skin under the broiler won’t dry out the meat on the inside. So, you still have JUICY meat, with that delicious caramelized crispy skin on top.
I cannot stress enough how important a good cooking thermometer is for a perfectly cooked roast turkey recipe. This is true for this turkey breast roast, for turkey roulade roasts, or even a full turkey roast. This really is a must, and an inexpensive and simple investment for guaranteed results.
Turkey breast dries out very quickly as it goes past 165°F. With a temperature probe, you will know precisely when to remove the meat from the slow cooker, eliminating over-cooking and the meat drying out.
How to accurately check the internal temperature of a turkey roast
This is true for any roast. ALWAYS insert the meat thermometer into the thickest part of the roast to get an accurate reading.
If you’re using an instant-read thermometer, you will usually get the reading within a couple of seconds. Other types of thermometers may need a few seconds to register the right temperature. Allow time for the thermometer to reach the correct temperature.
I always remove roasted turkey breast from the oven when the internal temperature hits 160°F.
The turkey breast requires 25-27 seconds at this temperature to reach the food safety mark depending on its fat percentage (see page 38 of this USDA FSIS cooking guideline for meat and poultry products for more information).
And by keeping the turkey breast covered after removing it from the oven, the internal temperature continues to rise, making the meat perfectly food safe, while also ensuring tender and succulent results!
Flavor variations
This sage garlic butter paste is incredibly flavorful and perfectly complements this slow cooker turkey breast. It has that earthy taste of sage, a little sweetness from shallots, and plenty of garlic and butter!
The butter is tucked under the skin of the turkey breast and spread all over the roast as well, which helps infuse the turkey meat with all of its flavor as the turkey breast cooks.
However, you can easily switch up the flavor profile of your slow cooker turkey breast. You can make your own herb / spice mix, or use any of the flavors from the roasts below that I have previously shared.
- This robust cajun spice mix that I used for my oven roasted turkey breast.
- Or this sage and rosemary spice mix that I used for my slow roasted turkey roll.
- Or this lemon, garlic, cilantro, and parsley spice mix that I made for my sous vide turkey roll.
- And for something unique but just as flavor-packed, how about a Thai green curry spice mix that I used in this roast chicken.
Storage instructions
The turkey roast can be stored in the fridge or freezer. Slice the leftovers prior to storing, so that it’s easier to remove only what you need.
FRIDGE – Leftovers will last about 3 days in the fridge, if stored in an airtight container. Just make sure the temperature of the meat does not fluctuate between room temperature and chilled too often. Such fluctuations will increase the likelihood of the meat going bad. Only take out what you need and reheat.
FREEZER – Leftovers will last in the fridge for up to 3 months. Portion the leftover turkey as you like. Wrap the portions separately. OR place the turkey in an airtight container that is freezer-friendly, but with wax paper or parchment paper layered in between the portions.
Wrapping the portions this way will ensure that the turkey won’t have freezer burns as well.
Only remove the portions you want and reheat as needed.
As with any leftovers, check for changes in smell, taste, texture, or color. If there are any changes, please discard.
How to serve this slow cooked turkey breast roast
OTHER TURKEY MAINS
I’ve shared several small dish turkey alternatives for a small gathering for Thanksgiving and Christmas.
- Like this easy oven roasted turkey breast
- Or for a more fancy and impressive turkey breast roast idea, try this amazing slow roasted turkey roll.
- Or if you own a sous vide, you can make the most perfectly tender and juicy turkey breast roast with minimal effort with my sous vide turkey roulade recipe.
SIDES
Here are some delicious traditional Thanksgiving side dishes and other sides to serve with this slow cooker bone-in turkey breast.
DESSERTS
Delicious seasonal dessert recipes to pair with this slow cooker turkey breast for Thanksgiving dinner (and Christmas too).
What to do with leftovers
Here are some of my favorite options for roast turkey leftovers. They make the most amazing turkey sandwiches!
Recommended tools
- Slow cooker – I don’t own a separate slow cooker, but you can use your slow cooker for this recipe. If you would like one, then you can get a stand-alone slow cooker like this. However, I prefer to use multi cookers even for a slow cooker recipe. I have always loved multi cookers that have the slow cooking function. Like this INSTANT POT. I would recommend getting an instant pot that allows you to pressure cook, slow cook, and more!
- Cooking thermometer – I have two types. A probe that I can keep IN THE MEAT while it cooks, and an instant read thermapen. I use them interchangeably. This thermopro thermometer is affordable and very versatile, with a timer as well as a temperature alarm. I have two and use them all the time.
- Spice grinder – I own two spice grinders. One to grind my spices to make dry curry powder, and another to make spice pastes with wet ingredients. For this recipe, I used the grinder that I use to make pastes. This grinder can be used for dry spices too!
- Mortar and pestle – A small mortar and pestle are great to crush individual spices. I own a large mortar and pestle and a small one, and use the small one far more often than the large one.
Recipe
Sage Garlic Butter Slow Cooker Turkey Breast
US based cup, teaspoon, tablespoon measurements. Weight measurements are recommended for accurate results whenever available.
Common Measurement ConversionsIngredients:
Turkey breast
- 3 lb skin-on turkey breast bone-in or boneless, with or without drumette
- 2 tsp sea salt or kosher salt, as needed
Sage garlic butter paste (See recipe notes for other spice mix flavors)
- ½ cup loosely packed sage leaves
- 8 garlic cloves peeled
- 1 small shallot sliced
- 1 tbsp black peppercorns or 1 – 2 tsp cracked black pepper
- ½ cup unsalted butter (1 stick) softened (see recipe notes)
Slow cooker turkey breast
- 1 – 2 medium onions halved OR
- 1 – 2 garlic heads halved
- ½ cup chicken stock unsalted
- Salt to taste
Instructions:
Prepping the turkey breast
- Pat dry the turkey breast. Then using your fingers – loosen the skin on the turkey breast without detaching it (so that it's just loose enough to sprinkle salt and rub butter under the skin).3 lb skin-on turkey breast
- Sprinkle salt under the skin, making sure to cover the whole turkey breast. Keep the turkey breast in an airtight container (or wrapped with plastic wrap on a plate), in the fridge for up to 2 days (or at least overnight) to marinate.2 tsp sea salt
Sage garlic butter paste
- Place all the ingredients (except for the butter), in a food processor, and process to form a spice paste.½ cup loosely packed sage leaves, 8 garlic cloves, 1 small shallot , 1 tbsp black peppercorns
- Alternatively, you can finely chop each ingredient individually, and also use cracked black pepper instead. OR you can use a mortar and pestle to make the paste.
- Place the spice mix in a bowl with the softened butter, and mix to combine.½ cup unsalted butter (1 stick)
Cooking the turkey breast
- Remove the seasoned / marinated turkey breast from the fridge and pat dry with paper towels.
- Rub the sage garlic butter paste all over the turkey breast. Make sure to be generous with the butter under the skin as well. Allow the turkey to come to room temperature, about 30 – 40 minutes (depends on the size of the turkey breast).
- Place the onion halves on the bottom of your slow cooker, cut sides down. Place the garlic butter rubbed turkey breast on top of the onion halves, so that it's elevated from the bottom of the pan. I use the slow cooker function in my Instant Pot, so it looks different from other slow cookers. Add the stock, and a little salt to the bottom of the pot as well.1 – 2 medium onions, 1 – 2 garlic heads, ½ cup chicken stock, Salt to taste
- Close the slow cooker and set it to LOW. Cook for about 5 – 7 hours, covered. Use the meat thermometer to check the internal temperature to make sure you don’t exceed 160°F – 162°F (it takes me about 5.5 hours for this cut of turkey).
- Remove the turkey breast and place it on a plate with about ¼ cup of the pan drippings. Cover with foil and let it rest for at least 30 minutes.
- Remove the onions from the pot and strain the pan drippings into a small bowl.
Before serving
- Preheat the broiler in your oven. Place the slow cooked turkey breast on the broiler pan, and brush the surface of the turkey roast with some of the pan drippings, OR a little extra butter.
- Broil for a few minutes until the skin caramelizes. Keep the broiler door open and keep an eye on the roast to make sure the skin doesn't burn.
- Serve, along with some of the pan drippings (or gravy), and other side dishes.
Recipe Notes
- If you prefer using a different spice mix, or prefer not to use butter, then mix the spice mix of your choice with about 4 tbsp of oil, and use that instead.
- Also add about 3/4 cup of stock to the bottom of your slow cooker pan to make sure there’s plenty of moisture as the turkey breast cooks.
- Cajun spice mix
- Sage and rosemary spice mix
- Lemon, garlic, cilantro, parsley spice mix
- Thai green curry spice mix
Nutrition Information:
“This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.”
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