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This Slow Cooker Turkey Breast Recipe is my favorite way to make juicy, flavorful turkey without tying up the oven all day. A bone-in turkey breast is coated with savory-sweet fig butter, set over carrots, celery and onion, then cooked low and slow until tender. A quick trip under the broiler gives you that golden, crispy skin everyone wants.
It’s especially perfect for a smaller Thanksgiving or Christmas dinner when you don’t need a whole turkey or when you simply want to keep the oven free for all the sides.
Table of Contents
- Kellie’s Note Poultry in Motion
- Why You’ll Love This Slow Cooker Turkey Breast
- Ingredients for Slow Cooker Turkey
- Bone-In vs. Boneless Turkey Breast
- How to Cook Turkey Breast in the Slow Cooker
- How Long to Cook Turkey Breast in the Slow Cooker
- How to Know When Turkey Breast Is Done
- How to Get Crispy Skin
- Save Those Turkey Drippings!
- Is Fig Butter Sweet?
- Make Ahead
- Storing and Reheating Leftover Turkey
- What To Serve With Turkey Breast
- Looking for more easy turkey recipes? You’ve found them!
- CrockPot Turkey Breast Recipe
Kellie’s Note
Poultry in Motion
If you love Thanksgiving as much as I do but are intimidated by making a whole roast turkey, this is definitely the recipe for you. It’s also great for those who are serving a smaller gathering of friends and family as opposed to a large crowd.
The flavor of this turkey breast recipe is really what makes it stand out among other recipes. Have you ever had dry, bland turkey on Thanksgiving that you practically had to smother with gravy to enjoy? With this easy recipe, those days are long gone! The butter that covers the turkey breast is flavored with sweet fig jam and a medley of savory seasonings that are guaranteed to make your mouth water.
When you use the Crockpot to slowly cook a bone-in turkey breast, the meat becomes more tender and juicy than you could ever imagine. And if you’re worried about not having that signature crispy skin we all know and love, don’t be! The turkey breast is transferred from the slow cooked to the oven to broil for just 4-5 minutes to create that delicious golden brown skin.
Why You’ll Love This Slow Cooker Turkey Breast
- Tender and juicy. Slow cooking is an easy way to cook lean turkey breast without drying it out.
- Frees up oven space. Which may be the most valuable real estate in the kitchen on Thanksgiving.
- The fig butter is everything. It adds a subtle sweet-savory flavor that makes this turkey anything but boring.
- You still get crispy skin. A quick broil after slow cooking gives it a beautiful golden finish.
- Perfect for smaller gatherings. You get all the holiday turkey without roasting an entire bird.
Ingredients for Slow Cooker Turkey
- Turkey Breast: I use an 8-pound bone-in, skin-on turkey breast. The bone helps protect the meat during the longer cooking time, while the skin can be crisped under the broiler before serving. Make sure the turkey breast is completely thawed before cooking.
- Fig Jam: My secret ingredient, Easy Fig Jam! Mixed with butter, it gives the turkey a subtle fruity sweetness without making it taste sugary.
- Butter: Softened butter helps the fig jam and seasoning cling to the turkey and adds richness while it cooks.
- Seasonings: Garlic powder, kosher salt and black pepper keep things simple and let the fig butter shine.
- Vegetables: Carrots, celery and onion add flavor while creating a natural rack that keeps the turkey elevated above the cooking juices.
For the full ingredient list and cooking instructions, see the recipe card below.
Bone-In vs. Boneless Turkey Breast
This recipe was tested with an 8-pound bone-in, skin-on turkey breast, and that’s the cut I recommend for the best results. The skin helps protect the meat as it cooks and gives you something to crisp under the broiler at the end.
Turkey breasts can vary significantly in size, so cooking times aren’t one-size-fits-all. If you’re using a smaller or boneless turkey breast, begin checking the internal temperature earlier. No matter the size, the turkey is ready when the thickest part of the breast reaches 165°F.
How to Cook Turkey Breast in the Slow Cooker
- Make the fig butter. Mix the softened butter, fig jam, garlic powder, salt and pepper until combined.
- Prepare the turkey. Pat the turkey breast very dry. Carefully loosen the skin and spread some of the fig butter directly over the meat. Rub the remaining butter over the skin.
- Build the vegetable rack. Arrange the carrots, celery and onion in the bottom of the slow cooker. Set the turkey breast bone-side down on top so it sits above the cooking juices.
- Slow cook. Cover and cook until the thickest part of the breast reaches 165°F on an instant-read thermometer.
- Crisp the skin. Transfer the turkey to a baking sheet and broil for about 4–5 minutes, watching closely, until golden brown.
- Rest. Let the turkey rest for 15–20 minutes before slicing.
How Long to Cook Turkey Breast in the Slow Cooker
For the 8-pound bone-in turkey breast used in this recipe, plan on approximately:
- LOW: 5–6 hours
- HIGH: About 3 hours
These times are a guide. Turkey breasts and slow cookers vary, so begin checking toward the early end of the cooking window. Insert an instant-read thermometer into the thickest part of the breast without touching the bone. The turkey is ready when it reaches 165°F.
How to Know When Turkey Breast Is Done
A meat thermometer is the best way to know when your turkey is ready, not the clock.
Insert an instant-read thermometer into the thickest part of the turkey breast, making sure it isn’t touching the bone. The turkey is fully cooked when it reaches an internal temperature of 165°F.
Start checking toward the beginning of the recommended cooking window so you can pull the turkey as soon as it’s ready and avoid drying out the breast meat.
How to Get Crispy Skin
There’s one trade-off to making turkey in the CrockPot: the moist cooking environment won’t give you crispy skin on its own.
Luckily, the fix takes just a few minutes. Transfer the cooked turkey breast to a baking sheet and place it under the broiler for about 4–5 minutes, watching it closely, until the skin is golden and crisp.
If you’re using a skinless turkey breast, simply skip this step.
Save Those Turkey Drippings!
Don’t toss the juices in the bottom of the slow cooker. They’re loaded with flavor from the turkey, fig butter and vegetables and make an incredible base for gravy.
Strain the cooking liquid after removing the turkey and use it in your favorite turkey gravy. It’s one more reason I love making turkey breast in the slow cooker, almost nothing goes to waste.
Is Fig Butter Sweet?
The fig jam that’s mixed with the butter has certainly got a little touch of sweetness to it, but it’s well balanced by the garlic powder, black pepper, and pinch of salt. The turkey breast will have a light note of fruity sweetness to it, but it’s not overly sweet by any means! The flavor palate here is mostly savory with just a note of sweet fig.
You can purchase fig jam at a well stocked grocery store or make your own!
Make Ahead
You can completely prep the turkey breast up to 24 hours ahead. Rub it with the fig butter, cover and refrigerate until you’re ready to cook.
This is one of my favorite Thanksgiving shortcuts because all that’s left to do on the big day is arrange the vegetables in the CrockPot, add the turkey and turn it on.
Storing and Reheating Leftover Turkey
- Refrigerator: Store sliced leftover turkey in an airtight container in the refrigerator for up to 3–4 days.
- Freezer: Freeze cooled turkey in an airtight freezer-safe container or bag. Adding a little gravy or cooking liquid before freezing can help keep the meat moist.
- Reheating: Place the turkey in a baking dish with a splash of broth or gravy, cover tightly and warm just until heated through. You can also gently reheat individual portions in the microwave. Avoid overheating, the lean breast meat can dry out quickly.
- Leftovers: Use leftover turkey in Turkey Noodle Soup, sandwiches, sliders, casseroles or salads.
What To Serve With Turkey Breast
Looking for more easy turkey recipes? You’ve found them!
- Turkey Noodle Soup
- Easy Roasted Sage Pesto Turkey
- Citrus Herb Roasted Turkey
- Cheesy Turkey Sliders with Cranberry
- Thanksgiving Turkey Stromboli
For more easy turkey recipes, follow us on Instagram and Facebook!
CrockPot Turkey Breast Recipe
Equipment
- 1 7-quart slow cooker
- measuring cup
- measuring spoons
- chef's knife
Ingredients
- 1/4 cup softened butter
- 1/4 cup fig jam
- 1/2 teaspoon garlic powder
- 1/2 teaspoon kosher salt
- 1/4 teaspoon ground pepper
- 8 pound bone-in turkey breast
- 4-5 whole carrots
- 4-5 whole celery stalks
- 1 onion, quartered
Instructions
- In a small bowl, combine the butter, jam, garlic powder, salt and pepper until well blended.
- Pat the surface of the turkey dry with a paper towel and place the turkey breast on a flat work surface.
- Rub the butter under the skin by carefully separating the skin from the meat of the breast and spreading the butter over the meat. Spread the remaining butter over the skin. (It’s ok if the butter isn’t evenly spread, it will melt during the cooking process.)
- Arrange the carrots, celery and onion on the bottom of the slow cooker to form a roasting rack.
- Place the turkey breast, bone side down, on top of the vegetables so it sits upright.
- Cover and cook until an instant-read thermometer inserted into the thickest part of the breast, without touching the bone, reaches 165°F.
- Preheat the broiler.
- Remove the turkey from the slow cooker and arrange on a baking sheet.
- Transfer the vegetables to the baking sheet and transfer to the oven with the broiler set to high.
- Brown the turkey breast until golden and crispy, approximately 4-5 minutes.
- Rest the turkey breast for 15-20 minutes before slicing.
Video
Notes
- Turkey Size: This recipe was tested with an 8-pound bone-in, skin-on turkey breast. Smaller turkey breasts may cook more quickly, so begin checking the internal temperature earlier.
- Doneness: Turkey breast is done when an instant-read thermometer inserted into the thickest part of the breast, without touching the bone, reaches 165°F.
- Thaw First: Make sure the turkey breast is completely thawed before placing it in the slow cooker.
- Make Ahead: The turkey breast can be coated with the fig butter up to 24 hours in advance. Cover and refrigerate until ready to cook.
- Crispy Skin: For golden, crispy skin, transfer the cooked turkey breast to a baking sheet and broil on HIGH for about 4–5 minutes. Watch closely so the skin doesn’t burn.
- Boneless Turkey Breast: This recipe was tested with a bone-in turkey breast. If using boneless, begin checking the temperature earlier since it may cook more quickly.
- No Extra Liquid Needed: The turkey and vegetables release plenty of liquid as they cook, so you do not need to add broth or water to the slow cooker.
- Save the Drippings: Strain the juices from the bottom of the slow cooker and use them to make turkey gravy.
- Storage: Store leftover turkey in an airtight container in the refrigerator for up to 3–4 days.
- Freezing: Freeze cooled turkey in an airtight freezer-safe container or bag. For best results, add a little gravy or cooking liquid to help keep the meat moist.
- Reheating: Reheat turkey gently with a splash of broth or gravy, covered, just until warmed through to help prevent it from drying out.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Dear turkey God’s and Goddesses. We just saw this on Fox 29 with yourself and Jenn Frederick in your kitchen. Firstly, this recipe looks amazing and so simple. Secondly, I think we’ll be making this exact one with our turkey breast too!
I hope you love it! It’s so, so easy.