This juicy Slow Cooker Turkey Breast is the easiest way to make Thanksgiving Turkey! Boneless turkey breast is slathered in a garlic-herb butter then cooked low and slow in the crockpot to create a moist, tender, and flavorful turkey.

General
Why you'll love this
Ingredient notes
How to make
Get the recipe
Frequently Asked Questions
Why is my butter not sticking?
Tips and FAQ
How much turkey per person
Pairing suggestions
How to store
Nutrition information
Ingredients

Why you’ll love this

Easy. If you’re like me and totally intimated by cooking a whole turkey with all the bones, skin, and innards, then you’ll absolutely LOVE this boneless, skinless turkey breast. There is NO prep to the turkey other than a quick thaw in the fridge.
SO juicy and flavorful. Even though there’s no skin (which honestly, I can never get crispy anyway), the turkey breast remains SO juicy and flavorful thanks to a low and slow cook in the crockpot and a herby garlic butter rub.
No oven required! A turkey is typically such an oven hog! It takes forever to cook and takes up a whole lotta space…but not today!
Great for smaller groups. This is great for 3-6 adults without leftovers, especially if you’re just there for the sides and dessert anyway. 😉 You could easily double this recipe in 1 (6 quart) crockpot if you want to feed more people or have leftovers.

Ingredient notes

Aromatics

These help to flavor the turkey and gravy! They also provide a base for the turkey to sit on to keep the bottom from burning.

Onion – you’ll need 1 large onion. Yellow, red, or white onions will work. Shallots may also work, but you’ll need 3-4.
Celery – you can omit, if necessary. It doesn’t add a super strong flavor, but it provides a subtle sweetness and plenty of moisture to keep the turkey from drying out.
Carrots – you’ll need 2 large carrots that have been peeled and roughly chopped. A handful or two of baby carrots may also be used.
Garlic – you’ll need 4-6 cloves kept whole. I like placing them on top of the other vegetables to keep them from burning.

Pro tip

I’ve tried adding lemon before and I thought it made the gravy too acidic. Feel free to throw in some fresh herbs.

Turkey

Turkey – I used 1 (3 pound) Butterball Boneless Turkey Breast Roast. I’ve found this at Walmart and Aldi. The package does contain “up to 20% of a seasoning solution” so if you’re using another brand that doesn’t contain a brine, you may need additional seasoning. Regardless of the turkey used, you’ll need to thaw it per package directions. For the Butterball brand, I recommend 2 days in the fridge.

Herb Butter

Butter – unsalted or salted butter may be used. A plant-based variety may also be used if you’d like to keep this dairy-free.
Parmesan – any finely grated parmesan will work. Romano/asiago would be great subs. Omit, if again, you’d like to keep this dairy-free.
Herbs: Parsley and Basil – fresh herbs work best, but dried may be used as well. 1 tablespoon fresh = 1 teaspoon dried. Other herbs such as thyme, rosemary, and/or sage may also work.
Garlic – you’ll need 1 tablespoon minced garlic. Fresh or jarred is fine.
Spices: Salt and Pepper – additional salt may be necessary if your turkey has not been brined in a solution (your packaging will say if it is or isn’t).

Optional Gravy

Liquid – you need 2 cups liquid between whatever drippings are made in the bottom of the crockpot (you’ll likely get 1 cup) and some sort of broth (I like chicken).
Butter – as with the herb butter, unsalted or salted butter may be used. A plant-based variety may also be used if you’d like to keep this dairy-free.
Flour – all-purpose flour is the best choice, but cornstarch (half the amount of flour listed) would be a great substitute to keep this gluten-free.

Pro tip

Play around with different spices/herbs in your garlic butter to make it your own!

How to make

Turkey

Place aromatics (onion, carrots, celery, and garlic) into a greased 6 quart crockpot.
Remove netting (if applicable) from the thawed turkey, then dry VERY well with a paper towel. Set aside.
Make the herb butter: mix together softened butter, parmesan, herbs, minced garlic, salt, and pepper.
Rub the butter all over the turkey, then place into the crockpot on top of the aromatics.
Cover and cook on LOW for 3-6 hours or until the internal temperature of the breast reaches 165 degrees F. Every time I’ve cooked it, it’s taken 4 hours.
Allow to rest for 15 minutes, before slicing and serving!

Optional Gravy

Melt butter in a small saucepan over medium heat, then whisk in flour and cook for 1 minute.
Slowly whisk in drippings/broth, then simmer until thickened to your liking.

Pro tip

No. You do not need liquid in the bottom of the crockpot! The veggies and turkey create enough liquid as it cooks.

Why is my butter rub not sticking to my turkey?

Learn from my mistakes. If your butter is not sticking to your turkey, then one (or both) of the following are true:

Your turkey isn’t dry enough. If the turkey is slick in any way, the butter will not stick to it. Pat the turkey VERY dry with a paper towel.
Your butter is too cold. The butter should be softened to room temperature or even a little warmer. Butter that has any amount of chill to it, will not adhere to the turkey. If necessary, pop the butter mixture into the microwave for a few sections.

Tips and faq

Remove the netting. Even though the package said to keep the netting on, I gently removed it, so I could rub the turkey more thoroughly with the butter. I didn’t have a problem with my turkey falling apart.
Pat your turkey dry and use very soft butter. This ensures that the butter will stick to the turkey.
Can I double the recipe? Yes! 2 (3 pound) turkey breasts should fit in a 6 quart slow cooker. If you’re using 1 larger turkey breast, that will also work, but you’ll likely need an additional 1-2 hours of cook time to reach an internal temperature of 165 degrees F.
Do I need liquid in the bottom of the crockpot? No! The veggies and turkey release quite a bit of liquid. Additional liquid would just dilute the flavor.
Can I use bone-in, skin-on turkey? Yes, but you may need additional time. Check at 4 hours. You can broil the turkey after it’s done cooking to crispy the skin, if desired.
Can I use a frozen turkey? No. It has to be thawed for food safety reasons.

How much turkey per person for thanksgiving

If you don’t want leftovers: you’ll need 1 pound (pre-cooked) per person. This recipe, for example, uses a 3 pound turkey, so you can plan on this feeding 3 adults.
If you do want leftovers: you’ll need 1.5 pounds (pre-cooked) per person. So this recipe, if going by that rule, would feed 2 adults + leftovers.

Pro tip

If you’d like to feed a larger group, double the recipe!

What to serve with slow cooker turkey breast

Thanks to the crockpot, the oven is now free to make all our favorite Thanksgiving sides and desserts!

Pro tip

See all my favorite Thanksgiving Sides and Thanksgiving Desserts!

How to store

Leftovers will last in for 3-4 days in the fridge, or 3-4 months in the freezer.

To enjoy again, thaw in the fridge, if frozen, then serve cold or warmed in the microwave.

Pro tip

Here are my favorite Leftover Turkey Recipes!

– Jennifer

Juicy Slow Cooker Turkey Breast

Why you’ll love this

Ingredient notes

Aromatics

Turkey

Herb Butter

Optional Gravy

How to make

Turkey

Optional Gravy

Why is my butter rub not sticking to my turkey?

Tips and faq

How much turkey per person for thanksgiving

What to serve with slow cooker turkey breast

How to store