Slow cooker turkey breast is my go-to move when I just can’t with the oven but still crave those cozy turkey vibes. If your experience with lean turkey breast usually leaves you chewing and wondering where you went wrong, you’re in the right spot. The slow cooker brings all the juice (no lie, this is possibly the juiciest turkey breast I’ve had outside a five-star restaurant), and you barely have to babysit it. Plus, you get to make the gravy ahead of time, so you can actually enjoy your meal instead of juggling one hundred things at once. Been there, didn’t love it. 
Why You’ll Love This Recipe
Let me just rave for a sec: this slow cooker turkey breast is a lifesaver during hectic holidays. It frees up the oven for all the other things (looking at you, pies and casseroles!). The meat comes out so tender it’s ridiculous, and making gravy in advance? Chef’s kiss. My family actually eats the leftovers without complaints, which, if you know my crew, basically means it deserves a trophy.
I’ve fumbled my way through dry turkey disasters, so trust me, this one is juicy every time. And while you’re at it, if you’re already a slow cooker fan, you’d probably also love the healthy turkey chili in the slow cooker I recently tried. Seriously, if I can do it, you can do it.
If you want turkey that’s flavorful and juicy, this recipe is the answer. Never thought slow cooker could beat the oven, but here I am eating my words—and my third helping! — Jenna T., actual reader
Ingredients You’ll Need
Let’s keep it uncomplicated. Feel free to mix it up, but here’s what I always toss in for the juiciest slow cooker turkey breast with make-ahead gravy:
- 1 boneless turkey breast (I usually grab a 3 to 4 pounder)
- Salt and black pepper (be generous—trust)
- Garlic powder and onion powder (because they’re magic)
- Dried herbs: thyme, rosemary, sage (or just use poultry seasoning if you’re a minimalist)
- 1 onion, quartered (literally just cut, no chopping stress)
- A few garlic cloves, smashed
- 1 cup chicken broth (for max juiciness)
- 4 tablespoons butter (don’t skip, it matters)
- 1/3 cup flour (for that gravy you’ll want to drink with a straw)
No fancy stuff, no weird surprises hiding in the ingredient list—just basics that work. 
Step-by-Step Instructions
Let’s get down to how I actually survive the holidays (or Sunday dinner) with this game-changing slow cooker turkey breast.
First, pat your turkey breast dry with some paper towels and rub in the salt, pepper, garlic powder, and onion powder. Don’t be shy. Plop that turkey on top of the onions and garlic you dumped in the bottom of the slow cooker. Let the herbs rain down on that beautiful bird. Throw in the broth.
Dot butter over the top—for real, don’t skip butter unless you want sad turkey. Pop the lid on and set your slow cooker on low for five to six hours. Don’t peek unless you must. Trust the process.
Once it’s done, let that turkey rest while you scoop some of those juices out and start your make-ahead gravy. Toss the drippings into a saucepan, whisk in the flour, and cook it until things thicken up. Season more if it needs it (I’m a chronic over-taster).
If you’re looking for something equally satisfying, classic beef stew perfect in the slow cooker is always a hit too.
There’s a reason I keep coming back to this. It’s just easy.
How to Make-Ahead & Store
Let’s be real, who wants to mess around in the kitchen when guests arrive? I always make the gravy the day before. It keeps perfectly in the fridge, and I just reheat on the stove top or microwave.
As for leftovers? Cool everything as quickly as you can, then store the sliced turkey and extra gravy in airtight containers. They’ll be fine for 3-4 days in the fridge. Freezing is totally an option—the turkey holds up, promise, and gravy just needs a quick whisk after thawing.
Honestly, this whole recipe is built for stress-free hosting. (Wish I could say the same for my holiday cookies.)
What to Serve With It
Wondering what makes slow cooker turkey breast sing? Here’s what I pile next to mine, and it’s always a crowd-pleaser:
- Creamy mashed potatoes (because gravy needs a home)
- Some roasted root veggies or a classic green bean casserole for that iconic vibe
- Buttery rolls that soak up everything on your plate
- And if I have time, I serve up classic chicken and dumplings in the slow cooker for extra coziness
Got picky eaters? No worries, this dish fits right in with most comfort sides.
Common Questions
Q: Do I need to brine turkey breast first?
A: Nope. The slow cooker works magic on its own. If you want to, sure, but your turkey will still be juicy without it.
Q: Can I use bone-in turkey breast?
A: Yes, just bump up the cooking time by about an hour and check with a thermometer.
Q: Is the make-ahead gravy really that good?
A: Honestly? It’s my family’s favorite part. Plus, it thickens just right and isn’t all lumpy.
Q: Can I double the recipe?
A: As long as your slow cooker is big enough, go for it. Just make sure the turkey cooks evenly.
Q: My turkey looks pale—can I get crispy skin?
A: Pop it under the broiler for a few minutes. Watch it like a hawk. Crispy skin can burn fast.
All the Reasons to Try This Juicy Turkey
Cooking the juiciest slow cooker turkey breast with make-ahead gravy isn’t just easier—it’s honestly better than most oven methods I’ve tried. The results blow guests away, and it’s the rare recipe that leaves everyone wanting seconds (and thirds). Whether you’re new to slow cookers or you’re already a fan of hearty beef barley stew slow cooker comfort, this is a can’t-miss meal.
If you want even more expert ideas, check out the Juicy Slow Cooker Turkey Breast – RecipeTin Eats guide. And if you’re planning a holiday feast, don’t forget to warm things up with slow cooker mulled cider warm up your holiday, or for quick comfort meals, get inspired by this stuffed pepper casserole dump go slow cooker.
Trust me—let your crockpot do the heavy lifting this time. Your oven (and your sanity) will thank you. 
Slow Cooker Turkey Breast
- Total Time: 375 minutes
- Yield: 8 servings 1x
- Diet: Gluten-Free
Description
A tender and juicy slow cooker turkey breast with make-ahead gravy that’s perfect for stress-free hosting.
Ingredients
- 1 boneless turkey breast (3 to 4 pounds)
- Salt and black pepper (to taste)
- 2 teaspoons garlic powder
- 2 teaspoons onion powder
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 teaspoon dried sage
- 1 onion, quartered
- A few garlic cloves, smashed
- 1 cup chicken broth
- 4 tablespoons butter
- 1/3 cup flour
Instructions
- Pat the turkey breast dry with paper towels and rub in salt, pepper, garlic powder, and onion powder.
- Place the quartered onions and smashed garlic in the bottom of the slow cooker.
- Put the turkey breast on top of the onions and garlic.
- Sprinkle the dried herbs over the turkey, then pour in the chicken broth.
- Dot the butter over the turkey breast.
- Cover and cook on low for 5 to 6 hours without peeking.
- Once cooked, let the turkey rest before making the gravy.
- To make gravy, scoop out some juices into a saucepan, whisk in the flour, and cook until thickened.
Notes
Make the gravy a day in advance and store in the fridge. Leftovers can be stored in airtight containers for 3-4 days.
- Prep Time: 15 minutes
- Cook Time: 360 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 1g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 36g
- Cholesterol: 120mg
