Slow Cooker Turkey Breast Recipe

This recipe was a lifesaver for me! I'm living on an island outside the US and had to drive 40 miles just to buy a frozen turkey breast, expecting to roast it in the oven for guests Thanksgiving evening. On Thanksgiving morning, I discovered we had no gas for the oven. So I found this recipe, had the onion mix on hand, and put it all in the slow cooker. Seven hours later, I had a perfectly cooked turkey breast. Perfect for nervous first-time Thanksgiving hostesses!!

Moist and very tasty. I will be cooking many more turkey breasts in my slow cooker. It is August and it is too hot to cook. This is another good recipe that doesn't heat up the kitchen. I cooked a 7 lb. breast and used onion powder, marjoram, garlic pepper, dried parsley and salt. As someone suggested, I put a few pats of butter in the cooker. My slow cooker only heats from the bottom, so I didn't want the meat to stick before the drippings were released. I cooked mine 3 hours on high. I will be using this for turkey enchiladas, sandwiches, and just as is. No more turkey cold cuts for me. This is too easy and tastes a zillion times better.

This is wonderful! I did not know you could cook turkey breast in a slow cooker like this. If you're like me, you'll probably be tempted to add stock or liquid to the meat -- DON'T! Believe me there'll be plenty of wonderful juices to make gravy from. If you just don't feel comfortable cooking it dry you can add about 1 Tbsp of melted butter (which is what I did) and you'll be totally happy with the result. Instead of using bone-in breast I used a piece of cut-off breast meat and it's still plenty yummy! Great for making sandwich or salad turkey meat. Try this recipe if you don't feel like turning on the oven and heating up the kitchen and potentially trying your bird.

This was my first turkey I've ever made and it turned out great. I am cooking for two so I used a 3 lb boneless turkey breast. I forgot to buy the dry onion soup mix so I spinkled onion powder and Italian seasoning on the turkey breast. I cooked for 1 hour on high and then left it on low for another 3 hours and it turned out perfectly! I will definitely be making it this way again.

Added 1 cup chicken broth, 1/3 yellow onion, 3 celery stalks. Cooked on high for 1’45” then on low for 4’. Checked temp. Reduced to low for 1’30”. Basting. Great flavor. Moist. After meal nothing left. Used prebrined Honeysuckle turkey breast. 7+ lbs.

This recipe is unbelievably good. Don’t know how it works but it does! Follow it as it is and you won’t regret it. We used a 3.75 pound French cut brined Turkey breast, rubbed it with all the soup mix and placed in the slow cooker which we rubbed the inside of with butter. We used the probe setting on our slow cooker which turns the cooker off when the internal temperature of the breast hits 180 degrees and switches it over to warm. It cooked for 4 hours on low then switched to the warm setting for about an hour. It turned out to be the juiciest, tastiest Turkey we’ve ever had. I never review anything, but read lots of reviews. I’m posting to tell you - try this, don’t add liquid or anything else apart from maybe buttering the slow cooker. But do take time to figure out how long to cook the breast size you get.

I had to substitute. I don’t like doing that when I first try a recipe but I have Celiac and onion soup mix is not gluten free so I had to. I rummaged in my kitchen to find alternatives. I used dried onion flakes, poultry seasoning, celery seed, garlic, season salt and pepper. Then added a little bit (maybe a cup) of turkey stock from last Thanksgiving’s turkey I froze. I topped it off with a tablespoon of lemon juice, a few carrots and some pats of butter under the skin. When it was done, I poured the juice into a sauce pan, added a bit of Cabernet and reduced it to pour over the meat. The slow cooker method makes the turkey SOOOO tender and juicy! I never would have tried to do it until I stumbled on to this recipe.

So easy and so tasty! The best part about this was the drippings left behind used to make a delicious gravy. To make the gravy I melted 5 tbs. butter on medium/low heat and then added 5 tbs. flour and stirred for two minutes to make a ruex and then added all of the drippings a little bit at a time and continued to cook and whisk until lumps disappeared. My husband said it's probably the best gravy he's had and that is saying a lot because his mother is an amazing cook! Definitely a keeper.

I have used this recipe for years with a 3lb. boneless breast. I start on high for an hour then reduce to low. Instead of a timed cook, I use a temperature probe set to 155*. Cooking time is just a little over two hours. Perfect every time.

I’ve made this many times and it’s always excellent! I’ve done both the slow cook - 7hrs - and the fast cook - 4 hrs. I didn’t really notice any difference. Both were super moist, tender and delicious. I just layer the bottom of the crock pot with onions, carrots, and celery. Sprinkle some poultry seasoning on the breast, add 1/2 C. Water, and in 4 hrs, I’ve got a delicious turkey breast!

Super easy. This will be my turkey go to recipe going forward. I did follow another reviewers advice by adding onions, celery and cup of broth, I used liquids left after cooking to make a gravy. For cooking time I used ratio 1 hour on low for each pound of breast, cooked a 5 lbs. bone in turkey breast (frozen) for 5 hours. Incredibly moist and delicious.

Cut the time in the slow cooker. Used a meat thermometer. Was moist.

I've done turkey breast in the crockpot for years. It's always tender and flavorful. Try different seasonings, whatever you like. Just be sure to rub some under the skin. It's especially good with Greek seasoning. I also place a whole onion under the breast.

Bro, this turned out better than expected.

So simple and absolutely delicious! This recipe is definitely a keeper and I’ve shared it with a couple other people already.

Fall off the bone moist and delicious. So easy. Will do it again for sure.

Turkey breast is the only part of turkey I eat. Because It tends to be dry no matter how it’s cooked I marinate/brine overnight before cooking. Used my own rub & followed the recipe. Got mixed reactions from the family. In the oven it will go next time.

Can’t wait to make it again.

Slow cookers are actually ovens! I bake cake in mine frequently. So, don't add any liquids to this turkey recipe. Ciao.

I have been following this recipe for the last 8-10 years. It is just enough to subsidize our full size turkey to feed the masses. It is so juicy! AND everyone thinks I was cooking all night. :) I’ll take it!