This recipe will show you how to make a boneless 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.
One of the best ways to cook a turkey breast is in a slow cooker because you avoid the risk of overcooking the meat. Breasts are lean cuts of meat with very little fat, this is why they tend to be dry when cooked. This method will give you the juiciest breasts you have ever had!
Bone-In vs Boneless Turkey Breast
This recipe is for boneless turkey roast, but it works for bone-in, too. Most boneless roasts weigh 2-3 pounds. 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. A lot of boneless breasts don't come with much skin. 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.
Do You Remove the Net From the Turkey?
If you remove the netting from the turkey before it cooks it will likely fall apart (especially the Butterball brand). The netting holds the turkey breast together during cooking. It's often removed after the roast has been cooked. I remove this netting piror to cooking. If the breast falls apart, you can secure it with toothpicks. If you don't want to to go through that, then keep it intact.
I like to remove the net to get the spices to adhere to the turkey. Keep in mind a boneless breast is a cut of turkey that has had the bone removed either mechanically or by a butcher. A lot of times I can see the breast is a roast that was created using several breast parts. The net is used to pull it all together like a loaf.
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, and Creole Seasoning.
How to Make Boneless Turkey Breast in the Slow Cooker Crockpot
Detailed measurements and full instructions can be found in the recipe card at the bottom of this post.
- Pat the turkey breast dry and sprinkle the spices throughout.
- Pour broth into the bottom of the slow cooker. Add onions to the broth. Place the seasoned turkey breast over the broth.
- Cook on Low.
Cook Time/How Long to Cook
Cook time is 3- 4 hours. You will want to cook the turkey breast until it reaches an internal temperature of at least 165 degrees. Use a meat thermometer.
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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 10-15 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 Crock Pot Turkey Breast
Leftovers can be stored tightly covered and sealed for 3-4 days.
How to Reheat Boneless Turkey Breast
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 Boneless Turkey Breast
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 Wings
Juicy Spatchcock Turkey
Cajun Roasted Turkey
Air Fryer Turkey Breast
Baked Turkey Legs
Crockpot Slow Cooker Bone-in Turkey Breast
Roasted 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
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
Slow Cooker Crockpot Neck Bones
Roasted Okra
Pair this with my Turkey Graving From Drippings, Yellow Gravy Without Drippings, or Keto Low Carb Gravy.
Boneless Turkey Breast in Crock Pot
Want to save this recipe for later?
I'll email it to you, so you can come back to it later! You will also get our free digital cookbook with 30-Minute One-Pot Recipes and weekly recipes and tips.
Equipment
Ingredients
- 3 pound boneless turkey breast You can also use a bone-in breast.
- ½ teaspoon garlic powder
- ½ teaspoon smoked paprika Regular paprika is fine.
- 2 teaspoons poultry seasoning
- salt and pepper to taste
- 1 cup sliced onions
- 1 cup broth I used chicken
- 2 tablespoons unsalted butter
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.3 pound boneless turkey breast, ½ teaspoon garlic powder, ½ teaspoon smoked paprika, 2 teaspoons poultry seasoning, salt and pepper to taste
- 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.1 cup sliced onions, 1 cup broth, 2 tablespoons unsalted butter
- Cook on Low for 3-4 hours. Ensure the turkey reaches an internal temperature of at least 165 degrees. Use a meat thermometer.
- 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
Nutrition
Nutrition Data
Macros 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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