Slow Cooker Turkey Breast – The Stay At Home Chef

Don’t let the minimal effort fool you—this slow cooker turkey breast recipe is perfect for those who want a tender, flavorful turkey without all the extra work of preparing a full turkey. With just a few minutes of prep, a simple herb and spice rub, and your trusty slow cooker, you’ll have a beautifully seasoned and juicy turkey breast that’s perfect for a small gathering or family meal.

Serve up your turkey breast with our creamy mashed potatoes, perfectly cooked green beans, and turkey gravy to top it all off!

Turkey breast is basically a cheat code for homemade turkey—no need to prep, roast, or carve a full-sized bird. Slow-cooking it is even better: just toss everything into one pot, set it, and forget it. The result? Tender, juicy meat that no one has to know took you minimal time and effort. It can be our little secret!

Ingredient Notes

• Turkey Breast: Turkey breast is available both boneless and bone-in, and either will work in this recipe. We recommend bone-in for extra flavor and juiciness, though boneless will cook more quickly.
• Paprika: Regular paprika works here, but smoked paprika adds a subtle smokiness.
• Dried Herbs: This recipe uses dried herbs, but if you have fresh, use twice the amount (e.g., 4 teaspoons fresh oregano for 2 teaspoons dried).
• Olive Oil: This helps the spices stick to the turkey, giving it a flavorful crust. If you prefer, replace with 2 tablespoons of melted butter.

Bone-In or Boneless

Turkey breasts are available both boneless and bone-in. Bone-in turkey breasts are typically larger and include both sides of the breast, while boneless turkey breasts are generally just one side. This recipe works well with either option, though a single boneless breast will cook more quickly, so adjust the cooking time accordingly. For the best flavor and juiciness, we recommend using bone-in, as the bone helps the meat cook evenly and stay tender.

Cooking Time

Cooking time will vary depending on the size of your turkey breast. As a rule of thumb, cook on low for about 1 hour per pound, or on high for about 30 minutes per pound. For example, a 3-pound breast would take approximately 3 hours on low, while an 8-pound breast would need closer to 6 hours.

Cook until the internal temperature reaches 165°F in the thickest part of the breast. Boneless breasts will cook faster, so check for doneness earlier if using boneless. Slow cookers retain moisture well, making it difficult to overcook, but using a meat thermometer ensures the best results.

Thawing Your Turkey

Turkey breasts are generally between 4 and 6 pounds and are typically sold frozen so remember to plan ahead. The general advice is to plan on 24 hours of thawing in the fridge for every 5 pounds of turkey, but we actually recommend planning on 2 days in the fridge for a turkey breast to fully thaw. Why? We’ve simply found that 24 hours just isn’t reliable for us and we want to be sure our turkey doesn’t have any frozen spots for even cooking.