Easy slow cooker turkey breast that’s unbelievably moist and delicious. Once you try it, you may never go back to the fussy way of cooking turkey again.
Jump to Recipe
Hello, my friends!
Yesterday my blog turned a year old! Can you believe it? It’s gone by quickly, but I just want to say thanks for being here. I’ve loved reading your comments and hearing your stories of success. Thank you friends for cheering me on and sharing this experience with me.
A year ago, my very first blog post was this delicious pear pie and it continues to be a huge favorite around here.
And today I have Thanksgiving recipes on the mind because I’m sharing the easy way we’ve been making turkey for years.
If the thought of cooking a whole turkey intimidates you, I totally get that. It is a little intimidating.
And that’s where this easy slow cooker turkey breast comes in.
This method of cooking turkey is not intimidating at all.
It is perfect for a family that doesn’t need 25 servings of turkey. Not that I’ll ever complain about turkey leftovers, but there does come a point when 15 pounds of leftover turkey gets a little burdensome.
And seriously the slow cooker makes the juiciest, most delicious turkey ever. Falling off the bone, melting in your mouth and softer than mashed potatoes…well, just about…
It is so good.
How to cook a turkey breast in the slow cooker
The first step is prepping the turkey breast. Remove the neck and giblets in the center cavity and gravy packet (if applicable). Pat dry with paper towels and season with salt and pepper all over (inside and out). and stick it in the slow cooker (I use a large 7 quart oval slow cooker for this). The breast should be down, but if you have to put it on it’s side a little to get it to fit that’s okay.
Next add some water and the lid. If the lid doesn’t fit you can wrap the slow cooker with a couple of layers of aluminum foil instead. Just make sure it’s sealed good so the steam can’t escape.
Finally cook the turkey breast on low for 4 to 7 hours or until a meat thermometer inserted in the thickest part of the breast reaches 165 degrees F.
That’s it, my friends.
Just leave it to do it’s thing.
We have a family tradition of taking a hike on the morning of Thanksgiving every year and this is the secret to making that happen. Plop the turkey in the slow cooker and then take off and hike for a couple of hours. It’s awesome.
It’s also super convenient to have time and oven space for to whip up all the delicious traditional side dishes that make Thanksgiving special. Our favorites include cornmeal crescent rolls, easy creamy mashed potatoes, sweet pecan yams, pistachio pudding salad, and of course don’t forget the razzleberry pie!
Getting excited for Thanksgiving over here– Can you tell?
Now, tell me, have you ever tried slow cooker turkey? I’d love to hear what you thought.
Easy Slow Cooker Turkey Breast
Easy slow cooker turkey breast that's unbelievably moist and delicious. Once you try it, you may never go back to the fussy way of cooking turkey again.
Ingredients
- 6 to 8 pound bone-in turkey breast see note
- salt and pepper
- 1 cup water
Instructions
-
Prepare turkey breast by rinsing in sink, removing neck and giblets in the center cavity and gravy packet (if applicable). Pat dry with paper towels and season with salt and pepper all over (inside and out).
-
Add 1 cup water to the slow cooker. Place the turkey to a large slow cooker breast side down (I use a 7 quart oval slow cooker). Cover and cook on LOW for 4-7 hours (see note) until the internal temperature of the turkey breast reaches 165 degrees.
-
Transfer turkey breast to a large deep dish (like a 9 x 13-inch baking dish) and tent with foil to rest and keep warm while preparing gravy.
-
Strain the liquid in the slow cooker into a saucepan for the gravy. I usually follow the instructions on the gravy package if there is one. Adjust the seasonings to your liking adding more or less salt and pepper and/or chicken bouillon (see note) if needed. To thicken you can make a cornstarch slurry by mixing cornstarch with water in a separate bowl and whisk it in the hot gravy until it’s to your liking.
-
Carve the turkey and serve with the warm gravy.
Recipe Notes
1. It’s okay if the turkey breast is still slightly frozen. I usually thaw mine in the refrigerator 2-3 days before cooking.
2. Every slow cooker cooks differently. Mine is old and cooks pretty hot even on low. A 6-pound turkey breast that was still partially frozen cooked to 165 degrees in about 4.5hours. It’s always better to plan extra time to cook the turkey than not enough.
3. If the turkey breast doesn’t fit completely in the slow cooker with the lid on that’s okay. Instead of using the lid, cover the slow cooker insert with a couple of layers of aluminum foil, sealing it as best you can to keep the steam inside. It works great.
Recipe Source: Heather @ The Cook’s Treat
All images and text ©The Cook’s Treat
Disclaimer: post contains affiliate links for items on Amazon.
