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 the extra work of preparing a whole 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 perfect for a small gathering or family meal.
Serve your turkey breast with us Creamy Mashed Potatoes, Fully cooked green beansAnd Turkey gravy It's all off the top!
Why our recipe?
- Using a slow cooker makes this recipe super convenient so you can prepare, set and forget!
- The perfect blend of herbs and spices for maximum flavor in every juicy bite.
- One pot slow cooking for minimal prep and easy cleanup.
- A boneless or boneless turkey breast of any size works well.
Turkey breast is basically a cheat code for homemade turkey — a full-sized bird doesn't need to be prepared, roasted, or carved. Slow cooking is even better: just toss everything in a pot, set and forget. The result? Tender, juicy meat that no one needs to know requires your minimal time and effort. It can be our little secret!
Material notes
- Turkey Breast: Turkey breasts are available both boneless and boneless, and either will work in this recipe. We recommend bone-in for extra flavor and juiciness, although boneless will cook faster.
- Paprika: Regular paprika works here, but smoked paprika adds a subtle smokiness.
- Dry Herbs: This recipe uses dried herbs, but if you have fresh, use double the amount (eg, 4 teaspoons fresh oregano to 2 teaspoons dried).
- Olive Oil: This helps the spices adhere 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 usually larger and have both sides of the breast, while boneless turkey breasts are usually on one side. This recipe works well with either option, although 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 remain tender.
cooking time
Cooking time will vary depending on the size of your turkey breasts. 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 takes about 3 hours to deflate, while an 8-pound breast takes around 6 hours.
Cook until the internal temperature reaches 165°F in the thickest part of the breast. Boneless breasts will cook faster, so check beforehand if using boneless breasts. Slow cookers retain moisture well, making it difficult to overcook, but use one Meat thermometer Ensures best results.
Thawing your Türkiye
Turkey breasts are usually between 4 and 6 pounds and are usually sold frozen so be sure to plan ahead. The general advice is to plan for 24 hours of thawing in the refrigerator for every 5 pounds of turkey, but we actually recommend planning for 2 days in the refrigerator to completely thaw the turkey breast. Why? We just found that 24 hours isn't reliable for us and we want to be sure our turkey doesn't have any frozen spots to even cook.
Storage and reheating instructions
Keep in fridge Leftovers in an airtight container up to 5 days.
to freeze Store leftovers in an airtight container or reusable plastic freezer bag. Thaw overnight in the fridge.
Reheat Microwave portions on high in 30-second increments.
