This crock pot boneless turkey breast gives you tender, juicy meat and a rich gravy made from the cooking juices. Everything cooks together in one pot, so it's not only delicious but incredibly easy. It's perfect for smaller holiday gatherings or weeknight comfort food.
Why You'll Love This Recipe
- Hands-off slow cooker recipe with minimal prep
- Moist, flavorful turkey breast every time
- Homemade gravy that tastes like it simmered all day
- A complete meal thanks to the vegetables that cook underneath
- Ideal for small Thanksgiving dinners or Sunday suppers
Ingredients (with Notes)
- Yellow baby potatoes
These hold their shape well and make this recipe a true dump-and-go option. You can substitute Yukon gold, red potatoes, or peeled russets. - Carrots
Baby carrots or chopped carrots both work. They add a hint of sweetness to the cooking liquid. - Celery
Adds subtle flavor. Leave it out if it's not your thing. - Yellow onion
Gives depth and savory richness. Red onion or shallots make great substitutes. - Garlic
Smashing the cloves infuses the broth with gentle garlic flavor. - Chicken broth
Keeps everything moist and becomes the base of your gravy. Stock or bone broth works too. - Fresh rosemary and thyme
Flavor the turkey and the cooking liquid beautifully. Use dried herbs if needed. - Boneless skinless turkey breast
A three-pound roast fits perfectly in most slow cookers. If your roast has netting, leave it on while cooking. - Olive oil
Helps the seasoning stick and adds moisture. - Sea salt, black pepper, garlic powder, onion powder, smoked paprika
A simple but flavorful seasoning blend that gives the turkey beautiful color and a hint of smokiness. - Cornstarch and chicken broth
Used to thicken the gravy. Flour can be substituted.
Instructions
To the bowl of your slow cooker, add the potatoes, carrots, celery, onion, garlic, 1 cup of chicken broth, and the rosemary and thyme. Set aside.
Prepare the turkey:
Pat the turkey breast dry with paper towels. If yours includes netting, keep it on. Drizzle the turkey with olive oil and rub it to coat.
In a small bowl, combine salt, pepper, garlic powder, onion powder, and smoked paprika. Sprinkle the seasoning mixture over the turkey and rub it in so the breast is well coated.
Place the turkey on top of the vegetables in the slow cooker. Cover and cook on low for 4 to 6 hours, or until the internal temperature reaches 165°F. Cooking on high isn't recommended because it can dry out the meat.
Once it reaches temperature, transfer the turkey and vegetables to a platter. Cover with foil and let it rest for 15 minutes.
Make the gravy:
In a small bowl, whisk together the cornstarch and ¼ cup of chicken broth to create a slurry. Strain the cooking liquid through a fine mesh strainer into a saucepan. Stir in the slurry, set over medium heat, and allow it to thicken. Taste and adjust seasoning if needed.
Transfer the gravy to a gravy boat and serve.
Tips & Notes
- Keep the netting on the turkey breast while cooking so it holds its shape.
- Smoked paprika adds a warm, subtle depth of flavor.
- The vegetables turn out tender and flavorful, soaking up all that savory broth.
- Don't skip the gravy. It comes together quickly and tastes incredible.
FAQs
Cook on low for 4 to 5 hours, or until the internal temperature reaches 165°F. Cooking on high may dry it out.
Yes, but it must be completely thawed before cooking for safe, even results.
No, it's not necessary. If you want golden color, you can broil the turkey for a few minutes after slow cooking.
No, but they make this a complete meal. If you skip them, still include the broth, onion, garlic, and herbs to help flavor the turkey and give you liquid for the gravy.
Storage & Freezing
Store leftovers in an airtight container in the refrigerator for up to 4 days. Freeze for up to 3 months if needed. When reheating, add a splash of broth to keep the turkey moist.
Serving Suggestions
Serve with a simple green salad, homemade yeast rolls, old-fashioned stuffing, or cranberry sauce for a complete mini Thanksgiving dinner. It also pairs well with roasted vegetables, mashed potatoes, or a classic green bean casserole.
More Turkey Recipes
Recipe
Crock Pot Boneless Turkey Breast and Gravy
Equipment
- slow cooker
Ingredients
For the Turkey
- 1 ½ pounds yellow baby potatoes
- 2 medium carrots chopped
- 2 celery stalks chopped
- 1 small yellow onion quartered
- 3 garlic cloves smashed
- 1 cup chicken broth
- 2 sprigs rosemary
- 2 sprigs thyme
- Boneless skinless turkey breast (about 3 pounds
- 2 tablespoons olive oil
- 1 teaspoon sea salt
- ½ teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
For the gravy (optional)
- Sauce from the slow cooker
- 2 tablespoons cornstarch
- ¼ cup chicken broth
Instructions
- To the bowl of your slow cooker, add the potatoes, carrots, celery, onion, garlic, 1 cup chicken broth, rosemary, and thyme sprigs. Set aside.
Prepare the turkey
- Pat the turkey breast dry with paper towels. If the turkey breast contains netting, keep it on; this helps the turkey breast hold its shape while cooking.
- Drizzle olive oil over the turkey breast so it's fully coated. Set aside.
- To a small bowl, add the salt, pepper, garlic powder, onion powder, and smoked paprika. Stir to combine.
- Sprinkle the seasoning mixture over the turkey breast. Using your hands, rub in the spice mixture so it's coated over the turkey breast.
- Place the turkey breast on top of the vegetables in the slow cooker. Cover and set to low and cook for 4-6 hours or until the turkey breast reaches 165 degrees F. *Cooking on high isn't recommended as it could dry out the turkey breast.
- Once you get a reading of 165 degrees F from the thickest part of the turkey breast, remove it and the vegetables from the slow cooker and transfer to a platter. Cover with foil and allow it to rest for 15 minutes.
How to Make Gravy
- Meanwhile, in a small bowl, combine the cornstarch and ¼ cup of reserved chicken broth. Stir to combine.
- Strain the cooking liquid using a fine mesh strainer and transfer to a saucepan. Add the cornstarch slurry mixture. Set over medium heat and allow it to thicken.
- Taste test and season with additional salt and pepper if needed. Transfer the gravy to a gravy boat and serve.
Nutrition
Nutritional information is based on third-party calculations and should be considered estimates. Actual nutritional content will vary with brands used, measuring methods, portion sizes and more.
Jen says
Does the turkey breast have to be boneless? And, could you make this with just the turkey and no vegetables?
Jessica says
It doesn’t have to be boneless, and honestly, bone-in tends to be more juicy so it’s great to use! Nope, the vegetables aren’t necessary but if you skip them, still include the broth, onion, garlic, and herbs to help flavor the turkey and give you liquid for the gravy.