There’s something special about a perfectly cooked turkey breast—tender, juicy, and infused with deep, rich flavor. And when it’s made in the crockpot, the magic happens with minimal effort.
Whether you’re preparing a fuss-free holiday meal or just craving a comforting, protein-packed dinner, this Crockpot Turkey Breast Recipe is about to become your go-to. Slow cooking keeps the turkey incredibly moist while allowing the flavors of garlic, thyme, and a hint of paprika to meld beautifully.
The result? A golden, aromatic, and fall-apart tender turkey breast with a velvety, homemade gravy that takes it to the next level. Plus, it’s a low-carb, high-protein option, making it perfect for meal prep or a balanced diet.
Pair it with this Low-Carb Keto Coleslaw Recipe for a crisp, refreshing contrast or this Low-Carb Pea Salad for a creamy, satisfying side. The beauty of this recipe is its simplicity—no basting, no constant monitoring, just set-it-and-forget-it convenience.
And with turkey being a fantastic source of lean protein (about 40g per serving!), it’s an excellent choice for staying full and energized without extra carbs. Let’s get that slow cooker going and enjoy a stress-free, flavor-packed meal that feels like a special occasion any night of the week!
The Secret to Loving Every Bite!
- It’s completely hands-off: Just season, set, and let the slow cooker do all the work—no oven required.
- Unbelievably tender turkey: The slow-cooking process ensures every bite is juicy and packed with flavor.
- Perfect for meal prep: Leftovers store beautifully for easy sandwiches, salads, or wraps.
- The gravy is next-level: Made with the cooking juices, butter, and a little flour, it’s rich, silky, and full of depth.
- It fits any occasion: Whether it’s a cozy weeknight dinner or a holiday feast, this dish never disappoints.
Crockpot Turkey Breast Recipe
Equipment
- Crockpot (Slow Cooker)
- Cutting board
- Sharp knife
- Small mixing bowl
- Tongs
- Whisk
- Saucepan (for gravy)
Ingredients
- 2 kg / 4 lb turkey breast skin on, bone in or boneless (if using frozen, thaw it)
- 1 head of garlic cut in half horizontally
- 1 onion brown, yellow or white, unpeeled, cut in half
- 5 sprigs of thyme or 2 tsp dried thyme leaves
Rub:
- 1 1/2 tsp garlic powder
- 1 1/2 tsp onion powder
- 1 tsp paprika
- 2 tsp salt
- 5 grinds of black pepper
- 1 1/2 – 2 tbsp olive oil
Gravy:
- Chicken stock/broth or water, for topping up liquid (see Gravy step 1)
- 4 tbsp / 50g butter
- 1/4 cup / 35g flour
- Salt and pepper
Instructions
- Prepare the turkey: Pat the turkey breast dry with a paper towel.
- Season well: Mix garlic powder, onion powder, paprika, salt, and pepper with olive oil, then rub it all over the turkey.
- Layer the crockpot: Place onion halves, garlic, and thyme at the bottom, then set the turkey breast on top.
- Slow cook: Cover and cook on low for 6 hours or until the internal temperature reaches 75°C (165°F).
- Rest the turkey: Remove and let it rest for 10 minutes before slicing.
- Make the gravy: In a saucepan, melt butter, whisk in flour, and slowly add cooking juices, stirring until thickened.
- Slice and serve: Serve warm with the homemade gravy and your favorite sides.
Nutrition Info:
| Nutrition | Value |
| Calories | 323kcal |
| Carbohydrates | 2.6g |
| Protein | 44.7g |
| Fat | 13.8g |
| Cholesterol | 125mg |
| Sodium | 521mg |
Mastering Crockpot Turkey: Tricks You Need to Know!
- Use bone-in, skin-on turkey for maximum flavor: The bone helps keep the meat juicy, and the skin locks in moisture—even if you don’t eat it.
- Sear the turkey before slow cooking: If you have a few extra minutes, quickly searing the turkey in a hot pan with a little oil adds a deeper, roasted flavor to the meat.
- Don’t skip the aromatics: Placing onion, garlic, and thyme under the turkey isn’t just for flavor—it also prevents direct heat contact, ensuring even cooking.
- Check for doneness the right way: Instead of relying on time alone, use a meat thermometer. The thickest part of the turkey should reach 165°F (75°C) for safe and juicy meat.
- Let it rest before slicing: This allows the juices to redistribute, keeping every slice tender instead of dry.
- Make the gravy silky smooth: Strain the cooking juices before adding them to the butter and flour mixture for a lump-free, restaurant-quality gravy.
- Boost flavor with a butter baste: For an extra-rich finish, brush the turkey with melted butter and broil it for 5 minutes after slow cooking to get a lightly crisped skin.
- Freeze leftovers in portions: Slice and store in airtight containers for easy meal prep—great for sandwiches, salads, or wraps throughout the week!
John Lee’s love for cooking is deeply rooted in family tradition. Growing up, the men in his family took charge of the kitchen, turning every meal into a special occasion. From weekend barbecues to holiday feasts, food was more than sustenance—it was a way to connect.
Inspired by this upbringing, John developed a passion for creating dishes that bring people together. After meeting Joe Miller through mutual friends, he joined Food Landscape Insight to share his love for simple yet extraordinary cooking, crafting meals that tell a story and create lasting memories.
