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Crockpot Slow Cooker Bone-in Turkey Breast

This recipe will show you how to brine and cook a bone-in split or whole turkey breast in a Crock Pot. It’s so easy! Slow cooking is the best way to get tender and juicy meat loaded with flavor. Serve this for Thanksgiving or weeknight dinners.

gravy drizzled over slices of Crockpot slow cooker turkey breast on a cutting board

What Type of Turkey to Use Bone-In vs Boneless

Skin-on turkey is great because the fat from the skin will redistribute into the meat as it cooks, and keep it tender and juicy. Leaving the skin on is a matter of preference and may be led by if you’re able to find turkey breasts with it intact.

A bone-in breast will also yield meat that is juicier, in comparison to boneless. The bone in the breast insulates the meat while it cooks. That allows the breast to heat slower and retain moisture. This is also why a bone-in breast requires a longer cook time.

raw bone-in turkey breast on a sheet pan

How to Season

I use a combination of poultry seasoning, smoked paprika (regular paprika is fine), onion powder, salt, and pepper. Other common spices you can use are thyme, oregano, Creole Seasoning, and my Homemade New Orleans Cajun Seasoning and Rub.

sliced onions, turkey rub spices, butter, and broth in separate bowls
raw seasoned bone-in turkey breast on a sheet pan

How to Make Bone-In Turkey Breast in the Slow Cooker Crockpot

  1. Pat the turkey breast dry and sprinkle the spices throughout.
  2. Pour broth into the bottom of the slow cooker. Add onions to the broth. Place the seasoned turkey breast over the broth.
  3. Cook on Low.
sliced onions and broth in a Crockpot slow cooker

Cook Time/How Long to Cook

Cook time is going to vary based on the size of the turkey breast you use. I prefer to cook turkey on Low because cooking it low and slow will yield juicy meat. You can cook it on High, if you prefer, by reducing the cook time in half.

If you use a whole turkey breast (this includes two breasts and is typically 5-7 pounds) cook time is 6-7 hours on Low.

If you use a split turkey breast (this includes one breast and is typically 2-4 pounds) cook time is 3-5 hours on Low.

You will want to cook the turkey breast until it reaches an internal temperature of at least 165 degrees. Use a meat thermometer. Your cook time will also vary based on how you want to slice your turkey. The Crockpot is known to produce tender and juicy, fall apart meat. The longer you cook the turkey the more tender it will be, but note this may prevent you from slicing it into beautiful individidual slices.

If this bothers you, be sure to monitor the turkey and only cook it until it reaches the safe internal temperature of 165 degrees. If you want tender meat that will shred easily, cook it for the long end of the range of cook time.

As an example, during recipe testing I noticed while cooking a 4 pound breast for 6 hours, I could literally pull out the the bone from the breast once cooked. It was impossible to carve it into individual serving pieces (that weren’t shredded) because the moment I placed my knife on the turkey, it would fall apart. It tasted wonderful!

This is definitely my favorite way to prepare it, but may not be what your’re looking for if you are serving guests for Thanksgiving.

raw seasoned bone-in turkey breast in a Crockpot slow cooker with butter

How to Get Crispy Skin

Place the cooked turkey breast in the oven on Broil for a few minutes until the skin crisps.

Allow the Turkey Breast to Rest

Always wait 15-20 minutes before slicing into the turkey. If you slice it up too soon you are going to waste all of the juices that have been running wild inside that turkey! This will really dry out your turkey.

How to Store Leftovers/How Long It Will Last in the Fridge

Leftovers can be stored tightly covered and sealed for 3-4 days.

cooked bone-in turkey breast in Crockpot slow cooker

How to Reheat

My favorite ways are to use the air fryer (350 degrees until warm) or the oven (350 degrees until warm). Reheat the turkey in broth to keep it juicy.

How to Freeze

The turkey will last in the fridge for 3-4 days. You can leave it sliced, or shred or dice it and place in a tightly sealed container or freezer bag for up to 3 months. Leftover turkey is great to have on hand to toss on salads or to throw into soups!

More Turkey Recipes

Smothered Turkey Wings
Smothered Turkey Necks
Slow Cooker Turkey Breast
Juicy Spatchcock Turkey
Cajun Roasted Turkey
Air Fryer Turkey Breast

Baked Turkey Legs
Crockpot Slow Cooker Bone-in Turkey Breast

Leftover Turkey Recipes

Leftover Turkey Chili
Leftover Turkey Nachos
Leftover Turkey Wild Rice Soup
Turkey Bone Broth Recipe

Instant Pot Turkey Breast
Turkey and Cheese Sliders

slices of Crockpot slow cooker turkey breast on a cutting board

Pair With These Side Dishes

Southern Soul Food Mac and Cheese
Southern Cornbread Dressing

Scalloped Corn
Seafood Mac and Cheese
Mashed Sweet Potatoes with Brown Sugar
Southern Collard Greens
Smothered Chicken Wings
Slow Cooker Crockpot Cranberry Sauce

Crockpot Slow Cooker Bone-In Turkey Breast

This recipe will show you how to brine and cook a bone-in split or whole turkey breast in a Crock Pot. It's so easy! Slow cooking is the best way to get tender and juicy meat loaded with flavor. Serve this for Thanksgiving or weeknight dinners.
Save this recipe here.
Course dinner, lunch
Cuisine American
Keyword Crockpot bone-in turkey breast, Crockpot turkey breast, slow cooker bone-in turkey breast, slow cooker turkey breast
Prep Time 15 minutes
Cook Time 6 hours
Total Time 6 hours 15 minutes
Servings 7 servings
Calories 266kcal

Ingredients

Instructions

  • Pat the turkey breast dry and sprinkle the spices throughout. Rub the spices into both sides of the breast. Ensure the spices completely cover both sides of the breast. Add more spices if necessary. The amount you need may vary based on the size of your turkey.
  • Pour the broth into the bottom of the slow cooker. Add the onions to the broth. Place the seasoned turkey breast over the broth. Add the butter on top.
  • For a 5-7 pound breast, Cook on Low for 6-7 hours.
    For a 2-4 pound breast, Cook on Low for 3-4 hours.
    Ensure the turkey reaches an internal temperature of at least 165 degrees. Use a meat thermometer. See additional notes below.
  • Remove the turkey breast from the slow cooker. (Be careful! It will be tender and may fall apart.)
  • For crispy skin, you can use either the air fryer (3-4 minutes on 400 degrees) or Broil in the oven for about 3-5 minutes.
  • Allow the turkey to rest for 20 minutes prior to slicing.

Notes

  • You can use a whole or split turkey breast, whatever size and weight will work for your slow cooker.
  • Thaw the turkey breast before using.
  • Season the turkey however you wish. Feel free to use your favorite rubs!
  • I prefer to cook turkey on Low because cooking it low and slow will yield juicy meat. You can cook it on High, if you prefer, by reducing the cook time in half.
  • You will want to cook the turkey breast until it reaches an internal temperature of at least 165 degrees. Use a meat thermometer. Your cook time will also vary based on how you want to slice your turkey. The Crockpot is known to produce tender and juicy, fall-apart meat. The longer you cook the turkey the more tender it will be, but note this may prevent you from slicing it into beautiful individual slices.
  • If this bothers you, be sure to monitor the turkey and only cook it until it reaches the safe internal temperature of 165 degrees. If you want tender meat that will shred easily, cook it for the long end of the range of cook time.
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Nutrition (displayed with net carbs)

Serving: 1serving | Calories: 266kcal | Carbohydrates: 5g | Protein: 42g | Fat: 10g
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Nutrition DataMacros are provided as a courtesy and should not be construed as a guarantee. This information is calculated using MyFitnessPal.com. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator. You are solely responsible for ensuring that any nutritional information provided is accurate, complete, and useful.
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