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

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.
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



  • 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.


  • 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.


Serving: 1serving | Calories: 266kcal | Carbohydrates: 5g | Protein: 42g | Fat: 10g