The best crock pot turkey breast recipe – with a delicious rub and flavorful aromatics – it’s easy to make a moist turkey breast in the slow cooker!

If you’re hosting a smaller gathering this Thanksgiving, try making a slow cooker turkey breast!

It’s flavorful and moist and so easy to make in the slow cooker without using any oven space. The herb-infused rub is absolutely irresistible along with the delicious aromatics.

This crockpot turkey breast is the perfect main dish for the holidays or any time of the year. It’s also a great supplement to a full turkey if you have a lot of guests who love white meat! Use the leftover juices to make homemade gravy!

Crockpot Turkey Breast: Ingredients & Substitutions

• Herbs. I created an herb rub that is absolutely delicious. I use fresh rosemary, sage and thyme – you can omit or adjust according to your preferences. You can use dried herbs but I always suggest fresh when possible. Fresh herbs are pretty important for the aromatics though!
• Granulated Sugar. I brown sugar is a good substitute.
• Bone-in turkey breast. use a 4 to 6 pound breast for best results (depending on what your crockpot can hold). A boneless breast works too, there just isn’t a cavity for the aromatics.

How to Cook Turkey Breast in the Crockpot

We’ll walk through this recipe together, and don’t forget to watch the video.

Make the Rub

Begin by pulsing the rub ingredients together in a high-powered blender or food processor until a coarse powder forms, about 5 seconds. Be sure no large pieces of herbs remain.

Transfer the rub to a small bowl and set aside.

Prepare Aromatics

Next, combine the water, apple, onion, cinnamon stick, rosemary, thyme and sage in a microwave safe bowl. Then, cover and microwave on high for 5 minutes.

After 5 minutes, pour the aromatics into the container of a slow cooker and let the mixture cool slightly.

Prepare the Turkey Breast

While the aromatics are cooling, pat the turkey breast dry.

Then cut the butter into 8 pieces and distribute it evenly under the skin all over the breast.

Then, brush the outside with olive oil.

Next, evenly sprinkle the rub over the surface of the turkey breast, gently patting it down so it sticks.

Then place it in the crockpot and pour or spoon the aromatics inside the breast cavity.

Cook the breast on low for 4 to 6 hours, or until internal temperature reaches 165 degrees F.

You can cook it on high for 2-3 hours, but I prefer cooking it low and slow. Baste every 30 minutes or so.

Brown the Skin

If you’d like to brown/crisp the skin before serving, only let the turkey get to 160 degrees F inside the crockpot.

Then, remove the turkey breast and put it on a wire rack in a baking dish.

Broil the turkey for 2-4 minutes, or until the skin is crisped.

Remove the turkey breast from the oven and cover loosely with foil. You can also baste the turkey with some of the drippings from the crockpot at this point.

Serve

Let the slow cooker turkey breast rest for 10-15 minutes before carving and serving.

Make gravy from the drippings using this recipe: https://joyfoodsunshine.com/turkey-gravy-drippings/

I suggest serving it alongside your favorite Thanksgiving recipes like mashed potatoes, cranberry sauce, homemade stuffing and dinner rolls!

Store/Freeze

Store leftover crock pot turkey breast in an airtight container in the refrigerator for up to 5 days, or in the freezer for 1 month.

Reheat in a steam oven, in the oven set to warm, or in the microwave.

Crock Pot Turkey Breast Recipe FAQS

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