Slow Cooker Turkey Breast with Gravy is an easy way to prepare turkey breast that doesn’t require too much fuss!
Slow Cooker Turkey Breast with Gravy
This slow cooker turkey breast recipe is great for a small Thanksgiving or Friendsgiving meal when you don’t want to cook a whole turkey. And I love using the leftovers to make turkey sandwiches! If you prefer using your air fryer, try this Air Fryer Turkey Breast recipe, or if you’re feeding a crowd, this Herb and Salt-Rubbed Dry Brine Turkey would be delicious.
This turkey breast recipe is modified from the Slow Cooker Revolution Cookbook. It’s a great base if you want to play around with the ingredients in this recipe!
The slow cooker I own is the 6 Quart Hamilton Beach Set ‘n Forget Programmable Slow Cooker (affil link). This crockpot has some features that I really like:
- You can adjust the time you want it to cook.
- It automatically turns to warm when it’s done.
- It has a probe for meat that automatically shuts off when done.
How long do you cook turkey breast?
For this turkey recipe, I used a thawed five-pound bone-in turkey breast. It was perfectly cooked after spending around five hours in the slow cooker. All slow cookers cook differently, though, so your results may vary.
You’re welcome to use a different size breast or one that’s boneless, but it will affect the cooking time. So, you’ll definitely want to keep an eye on the turkey! Depending on the size, you probably want to start checking your turkey around the four- or five-hour mark.
The best way to know if the meat is done is to use a food thermometer. Insert it into the thickest part of the breast. When it reaches 165 degrees, it’s done.
How do you keep a turkey breast from drying out?
The best way to keep a turkey breast from drying out is not to overcook it! Cooking it in liquid is another way to ensure juicy turkey. In this recipe, the turkey cooks in a broth-wine mixture, which also makes a delicious gravy.
What to Serve with Slow Cooker Turkey
Serve this turkey breast with a few Thanksgiving side dish recipes, like my go-to Cranberry Pear Sauce, which you can make a few days ahead, Buttermilk Mashed Potatoes, which my husband loves, and Mom’s Stuffing! It’d also be great with Roasted Brussels Sprouts and Butternut Squash, Spinach Gratin, or Roasted Baby Potatoes.
- Turkey Skin: This slow-cooker method for cooking turkey isn’t meant to give it crispy skin. But, if you really want golden-brown skin, you could try broiling the turkey after it’s done in the crockpot.
- Carrots: Add more carrots if you prefer.
- Wine: If you don’t want to cook with wine, use more broth. If you want to use the wine but don’t typically drink it, you can buy small bottles of pinot grigio or chardonnay to have on hand so that you don’t have to open a whole bottle.
- Herbs: Swap the sage for rosemary, thyme, or poultry seasoning.
- Gluten-Free Turkey: Sub the flour with gluten-free flour.
How To Make Slow Cooker Turkey Breast
More Healthy Turkey Recipes
- Crock Pot Turkey Breast with Gravy
- Turkey Cutlets with Parmesan Crust
- Stuffed Turkey with Cranberries and Pecans
- Air Fryer Turkey Breast
- Corned Turkey and Cabbage
Slow Cooker Turkey Breast with Gravy
- 1 1/2 tbsp unsalted butter or olive oil
- 1 medium onion, chopped
- 1 carrot, peeled and chopped medium
- 1 celery rib, chopped medium
- 6 garlic cloves, peeled and crushed
- 1/3 cup flour
- 2 cups low sodium chicken broth
- 1 cup water
- 1/4 cup dry white wine
- 2 tbsp fresh sage
- 2 bay leaves
- 5 lb turkey breast, bone in, skin on (removed later), trimmed of fat
- salt and pepper
- Melt butter in a 12-inch skillet over medium-high heat. Add onion, carrot, celery and garlic and cook until onion is soft, about 8 to 10 minutes.
- Stir in flour and cook until golden, about 2 minutes. Stir in 1 cup of broth and scrape up any browned bits and smooth out any lumps; transfer to slow cooker.
- Stir in remaining broth, water, wine, sage, and bay leaves into the slow cooker.
- Season turkey with salt and pepper, place skin side up in the slow cooker, cover and cook 5 to 7 hours on low, or until the turkey reaches 165 degrees with an instant-read thermometer
- Transfer turkey to a cutting board tent loosely with foil and let it rest 20 minutes.
- Let braising liquid settle for 5 minutes, then remove the fat from the surface using a large spoon or a gravy fat separator.
- Strain braising liquid into saucepan, discard celery, bay leaves and simmer until thickened, about 15 minutes. Season with salt and pepper to taste.
- Discard the skin and carve the turkey and serve with gravy.