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Slow Cooker Boneless Turkey Breast

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Summary

How to cook a turkey breast in a slow cooker for the holidays.

Slow Cooker Turkey Breast Web Image

Slow Cooker Boneless Turkey Breast

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Make the juiciest slow cooker turkey breast with rich, flavorful homemade gravy—perfect for Thanksgiving, Christmas, or any family dinner! This foolproof crockpot recipe keeps turkey tender and moist, while the drippings transform into the best gravy you’ll ever taste.
Whether you’re hosting a holiday meal or cooking a smaller weeknight dinner, this easy turkey recipe saves time and delivers big flavor. Learn step-by-step how to cook turkey breast in the slow cooker and make gravy from scratch—comfort food at its finest!
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Servings: 5
Course: Main Course
Cuisine: American
Ingredients Equipment Method Video

Ingredients
  

Turkey Ingredients
  • 3 lb. boneless turkey breast I used Butterball frozen, thawed completely (1360.8 g)
  • 1 ½ C low-sodium chicken broth/stock more for the gravy (360 mL)
  • 3 T extra virgin olive oil EVOO (45 mL)
  • 1 ½ T Dr. J’s All-Purpose Spice Blend recipe below or your favorite blend (22.5 mL)
  • 1 tsp. kosher salt (5 mL)
  • ½ large onion sliced
  • 2 cloves garlic smashed
  • 1 bay leaf
Gravy Ingredients
  • ½ C Low-sodium Chicken broth/stock extra to make 2 full cups of broth (120 mL)
  • 1 ½ C Strained juices from slow cooker I had approximately 1 ½ C (360 mL)
  • ¼ C all-purpose flour (about 30 g)
  • 4 T unsalted butter (60 mL)
  • ¼ tsp. kosher salt (1.2 mL)
  • ¼ tsp. ground black pepper (1.2 mL)
Dr. J's All-Purpose Seasoning Ingredients
  • 2 T smoked paprika (30 mL)
  • 2 T Paprika (30 mL)
  • 3 T Ground black Pepper (45 mL)
  • 3 T Garlic Powder (45 mL)
  • 3 T onion Powder (45 mL)
  • 2 T dried oregano (30 mL)
  • 2 T dried Thyme (30 mL)
  • 1 T ground cumin (15 mL)
  • 1 T ground coriander (15 mL)
  • 2 T Kosher salt (30 mL)

Equipment

  • Slow Cooker

Method
 

Slow Cooker Turkey Breast Instructions
  1. Note: I use a large 10-quart slow cooker for all my recipes.
  2. I leave the mesh netting on the turkey to keep in from falling apart. I also discard the gravy packet that comes with the turkey.
  3. Brush the turkey breast with olive oil. Sprinkle the turkey with all-purpose seasoning and 1 tsp. of kosher salt, making sure to cover the turkey cover with seasoning.
  4. Place the sliced onions on the bottom of slow cooker insert. Add the turkey breast on top of the onions.
  5. Pour the chicken broth into the pot. Add the garlic cloves and bay leaf.
  6. Place the lid on top. Set the slow cooker to low for 4 hours. The internal temperature should reach 165 degrees (mine was perfect at 4 hours).
  7. When done, take the turkey out of the slow cooker and let it rest on a serving platter for 15 minutes. It’s now time to make your gravy. This comes out so juicy and flavorful!
  8. Strain the juices left in the bottom of the cooker into a large measuring cup. Discard the sliced onion, garlic and bay leaf. This liquid is the base for your gravy.
Homemade Gravy Instructions
  1. I had approximately 1 ½ cups of strained broth from the slow cooker. I added enough broth to make it 2 cups.
  2. Heat a saucepan over medium heat. Once hot, add the butter and let it melt completely.
  3. Now, add the flour and whisk continuously to avoid lumps. Let the flour and butter cook for 2 minutes so the raw flour will cook out.
  4. Slowly add in the chicken broth, salt and pepper while whisking. Once all the broth is combined, continue to stir for 3- 5 minutes until the gravy has thickened. Test for seasoning. You may want a bit more salt or black pepper. Enjoy!
Dr. J's All-Purpose Seasoning Instructions
  1. Put all ingredients into a mason jar and shake.
  2. This spice blend is great on chicken, turkey, pork, fish and vegetables. This can be stored in your spice cabinet up to a year.

Video

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Why cook a boneless turkey breast in the slow cooker?

A slow cooker provides low, steady heat that gently breaks down connective tissue without the high, drying heat of an oven. That gentle cooking helps a boneless turkey breast stay tender and moist, and the enclosed pot captures flavorful juices that become the base for the homemade gravy.

Why rest the turkey before carving

Let the turkey rest for the 15 minutes called for after cooking so hot juices can redistribute and the meat firms slightly. Resting reduces the amount of juice lost when slicing and makes cleaner, juicier slices.

Gravy tips and troubleshooting

The gravy here is a classic butter-and-flour roux (4 tablespoons butter + 1/4 cup flour) combined with about 2 cups of broth/drippings. A few points that explain what the recipe directs and why those steps matter:

  • Straining the drippings removes solids (onion, garlic, bay leaf and any bits) so the liquid you use to finish the sauce is smooth.
  • Whisking continuously while adding the liquid helps prevent lumps because the roux disperses evenly into the broth as it is incorporated.
  • Cooking the flour-and-butter mixture for the recommended 2 minutes removes the raw flour taste and creates the thickening base for the gravy.
  • Keep stirring as the gravy heats; as it reaches a simmer and cooks for a few minutes it will thicken to the consistency described. If the gravy seems thin at first, continuing to cook and stir will concentrate and thicken it.
  • Finish by tasting and adjusting salt and pepper as directed so the seasoning balances with the turkey juices.

Watch Dr. J Make Slow Cooker Boneless Turkey Breast

Watch Dr. J make Slow Cooker Boneless Turkey Breast and see how it comes together.

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