Can I use a frozen turkey breast?

Yes, but you’ll need to thaw it completely before cooking. Slow cookers aren’t ideal for frozen meat since it can stay in the “unsafe zone” too long before reaching a safe temperature.

What size crockpot should I use?

A 6-quart crockpot works perfectly for a 4–6 lb turkey breast. You want enough space for the heat to circulate evenly.

Can I add potatoes or other veggies?

Absolutely! You can toss in baby potatoes or extra carrots along with the aromatics. They’ll soak up all that herby, buttery flavor.

How do I store leftovers?

Leftovers keep beautifully. Store sliced turkey in an airtight container with a little cooking liquid for up to 4 days in the fridge. Reheat gently in the microwave or oven with a splash of broth to keep it moist.

Can I make gravy from the drippings?

Oh yes, and you should! Just strain the cooking liquid, whisk in a tablespoon or two of flour or cornstarch, and simmer until thickened. Pure flavor heaven.

Crockpot Turkey Breast: 5 Must-Try Holiday Tips

Description

This Crockpot Turkey Breast is tender, juicy, and full of comforting flavor—slow-cooked with buttery herbs, garlic, and a touch of lemon for a melt-in-your-mouth main dish. Perfect for holidays, cozy family dinners, or any night you crave an easy, home-cooked meal without the fuss.

Ingredients

Scale

Turkey Breast:

1 (4–6 lb) bone-in or boneless turkey breast
3 tablespoons butter, melted
1 tablespoon olive oil
1 teaspoon salt
½ teaspoon black pepper
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon paprika
1 teaspoon dried thyme
1 teaspoon dried rosemary
1 teaspoon dried sage (optional)
½ teaspoon lemon zest (optional)
4 cloves garlic, minced

For the Crockpot Base:

1 cup chicken or turkey broth
1 tablespoon Worcestershire sauce
½ onion, sliced
2 celery stalks, chopped
1 carrot, chopped

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Instructions

Prepare the Turkey Breast: Pat the turkey breast dry with paper towels. If it has skin, gently lift it and rub seasoning underneath for extra flavor.
Make the Herb Butter: In a small bowl, mix melted butter, olive oil, minced garlic, salt, pepper, garlic powder, onion powder, paprika, thyme, rosemary, sage, and lemon zest.
Season the Turkey: Rub the butter mixture all over the turkey breast, including under the skin.
Prep the Crockpot: Place onion, celery, carrot, and garlic at the bottom of the slow cooker. Pour in broth and Worcestershire sauce.
Slow Cook: Set the turkey breast (skin-side up) on top of the veggies. Cover and cook on LOW for 5–6 hours, or until the internal temperature reaches 165°F (75°C).
Broil for Crispy Skin (Optional): Transfer to a baking sheet and broil on high for 4–5 minutes until the skin is golden brown.
Rest and Serve: Let rest 10–15 minutes before slicing. Serve with gravy, mashed potatoes, or your favorite holiday sides.

Notes

If your turkey breast is frozen, thaw it completely before cooking for even heat distribution.
Save the crockpot juices to make homemade gravy—just strain and simmer with a spoonful of flour or cornstarch.
Want extra color? Add more paprika before broiling for a golden, photo-ready finish.
Leftovers stay moist for up to 4 days when stored with a splash of cooking liquid.

Prep Time: 10 minutes
Cook Time: 6 hours
Category: Dinner, Holiday
Method: Slow Cooking
Cuisine: American

Nutrition

Serving Size: 1/6 of recipe (about 6 oz turkey breast)
Calories: 325 kcal
Sugar: 1 g
Sodium: 490 mg
Fat: 15 g
Saturated Fat: 6 g
Unsaturated Fat: 8 g
Trans Fat: 0 g
Carbohydrates: 2 g
Fiber: 0 g
Protein: 45 g
Cholesterol: 120 mg