This is the easiest Slow Cooker Boneless Turkey Breast that’s juicy, flavorful and crispy. It’s a great recipe for a small Thanksgiving dinner or easy weeknight meal.

 

I am going to teach you all the secrets to making a perfect Boneless Turkey Breast in your Slow Cooker (Crockpot). If you are tired of ugly skinned and dry turkey meat, you need this recipe in your life. You will need just a few minutes of prep time, a handful of ingredients and then the slow cooker does all the work for you.
If you are looking for a full turkey recipe, consider making a Oven Roasted Turkey or Cajun Turkey instead.

Turkey breast is so VERY lean so achieving a juicy turkey breast can be challenging especially when you are cooking your turkey breast in a Crockpot. The secret to juicy turkey with crispy skin is a perfectly spiced butter rub, a bed of veggies and then a quick broil in the oven.

For the turkey breast butter rub, I like to spice it with oregano, thyme, sage, garlic and paprika. Don’t skip the spices, they really take your boneless breast from ordinary to extraordinary! Go ahead and use fresh herbs if you would like. I prefer to keep the recipe quick and easy. This turkey butter rub gets slathered all over the breast and makes for a flavorful boneless breast.

To keep the boneless breast elevated for even cooking in the slow cooker, I used carrots and onions. You could also use celery. This process helps the breast stay moist without being drowned in the butter drippings. No veggies on hand? Try a instant pot rack or a similar pan rack that is smaller in sized to fit your crock.

Slow Cooker Boneless Turkey Breast Ingredients

Turkey breast roasts are a bit simpler than whole roasted turkey when it comes to ingredients. When you’re making a big Thanksgiving turkey, you’ve got to make some sort of stuffing, get a bunch of fresh herbs, tons of butter- far from the case with boneless turkey breast! The ingredients list is much shorter- these are all the ingredients for Turkey Breast you need:

• Butter – You’ll want at least half of your butter to be softened butter, so it will mix easier when we mix up our seasoned compound butter later on.
• Salt and Pepper
• Garlic Powder – Granulated garlic will also work here. If you want, you can also try using minced garlic instead of garlic powder.
• Oregano – We used dry oregano. To substitute fresh oregano for dry oregano, use 3 times as much fresh oregano: 1 tablespoon instead of 1 teaspoon.
• Thyme – Like the oregano, we used dried thyme leaves here. Same ratio for dried herbs to fresh herbs.
• Sage
• Paprika – really gives great flavor.
• Onion – We used a yellow onion, but you can also use white onion here. Peel and slice into disks or full slices- no need for fine diced onions here.
• Carrots – Peel these and cut into thirds before starting your turkey recipe.
• Turkey Breast – We used with 3 pound Butterball Turkey Breast, but almost any boneless turkey breast roast should work. Note that all ingredient amounts and cooking time are based around this being a 3 pound turkey breast- adjust up and down as needed.

See recipe card for quantities.

How to cook a Turkey Breast in a Crock Pot

Slow cooker recipes are wonderful because your slow cooker or Crock Pot does most of the work! Once you’re done making compound butter and chopping veggies, all you’ve really got to do is let your turkey roast in the slow cooker. For our Easy Turkey Breast, all you have to do is the following:

• To a small mixing bowl, add softened butter, salt, pepper, garlic powder, oregano, thyme, sage, and paprika. Use a spoon or rubber spatula to stir together until combined. Set bowl of compound butter aside.

• Take your remaining butter– this can be room temperature or cold butter– and cut into pats. Set along the bottom of your slow cooker before topping with onion slices and carrot pieces.

• Over on a sheet pan or cutting board, remove your turkey from its packaging and optionally remove twine netting– I left mine on. Use paper towels to thoroughly pat turkey dry.

• Grab bowl of seasoned butter and evenly coat turkey breast with butter- spreading on all sides– don’t forget the bottom of the turkey breast. Once coated, transfer turkey to slow cooker and set on top of cut veggies.

• Put on slow cooker lid and slow cook turkey breast on low for 4 hours. Once turkey is finished cooking, you should remove the turkey netting.

• If you want extra crispy turkey skin, carefully transfer turkey to baking sheet and set under broiler for a few minutes. Let rest 15 minutes before slicing, serving, and enjoying!

Storage / Freezing

Storage: If you haven’t gobbled down all that Crockpot Turkey, you’ll want to store your leftovers. Let leftover turkey cool completely before transferring to an airtight container or Ziploc bag and putting in the fridge. Try to eat leftover turkey breast in the fridge within 3-4 days.

Freezing: Cooked turkey breast will keep in the freezer for much longer. For best storage, let cool completely before moving to a freezer-safe container or freezer bag and squeezing out any excess air. After freezing turkey breast, expect it to keep for 3-6 months.

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