Crock Pot Turkey Breast

This Crock Pot Turkey Breast is easy to make and is good for feeding a small group of guests of up to 4-6 people depending on appetite.

A plate of carved crock pot turkey breast with sides of carrots and butternut squash.

The hardest part of living in South Carolina is not having my family near. I miss the laughing, loud-talking, reminiscing of Thanksgivings gone by and all the other things that my family brings to the Holiday table. So Thanksgiving is sort of quiet at our place.

Sometimes, it feels wasteful to cook a giant meal for just my husband, myself and our daughter, so we look for ways to have a small-scale Holiday without a ton of leftovers. This easy recipe lets us still enjoy our Thanksgiving dinner without all the fuss.  A Crock Pot Turkey Breast is easy to make and is great for feeding a small group of guests. A carved turkey breast can easily feed up to 6 (6-ounce) servings.

A platter with a whole turkey breast

As you might imagine, the turkey skin doesn’t crisp up the way an oven roasted turkey but as a part of a low-fat diet, we don’t generally eat the skin anyway. However, if you wanted to crisp up the skin, you could pop the turkey in the oven for a few minutes under the broiler to brown it up as we’ve done here.

While the turkey is crisping up, you can finish the gravy on the stove top. Then remove the turkey from the oven and tent with aluminum foil and allow it to rest for 10 – 15 minutes before carving to allow the juices to redistribute.

During this resting phase, finish up the side dishes.

A platter of carved turkey breast meat

Crock Pot Turkey Breast is tender and juicy and makes for a great small Thanksgiving (or anytime) meal. We used a 6-Quart Hamilton Beach Programmable Slow Cooker which switches over to warm after the programmed time is finished. So if my workday runs long, our food is not cold when we return home. It comfortably fits a 6-pound Turkey Breast with the lid closed.

That being said, my favorite part of any turkey is leftover turkey and gravy sandwiches –open-faced with a side of stuffing and cranberry sauce. A total carb-fest, I know, but it reminds me of my Mom and the multitude of meals she’d create with our leftovers from Thanksgiving.

Do you have a favorite Thanksgiving leftover tradition? Tell me about it in the comments, I’d love to hear from you!

A Thanksgiving plate with crock pot turkey, carrots, and butternut squash.

Need recipes to use up leftover Turkey? Check out these recipes:

Creamy Turkey Rice Casserole

Looking for some other Holiday Crock Pot Recipes? Check these out:

Crock Pot Apple Butter

Slow Cooker Warm Holiday Punch

Slow Cooker Cranberry Sauce with Lime and Ginger

Want to try this Crock Pot Turkey Recipe?

Pin it to your TURKEY, THANKSGIVING, DINNER, OR CROCK POT board & SAVE it for later!

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A plate of turkey breast meast with gravy, carrots and butternut squash

Crock Pot Turkey Breast

Ronda Eagle | Kitchen Dreaming
Crock Pot Turkey Breast is tender and juicy and makes for a great small Thanksgiving (or anytime) meal. It's easy to make and is good for feeding a small group of guests of up to 4-6 people depending on appetite.
5 from 3 votes
Prep Time 10 mins
Cook Time 6 hrs
Total Time 6 hrs 10 mins
Course Dinner
Cuisine American
Servings 12 servings
Calories 274 kcal


  • 6 pound Turkey Breast ,(5-6 lb) bone-in fresh or defrosted
  • cooking spray
  • 1/2 cup water
  • 1 carrot , rough chopped
  • 1 stalk of celery , rough chopped
  • 1/2 onion , rough chopped
  • House Blend Seasoning Salt (to taste)
  • 2 cups pan drippings , reserved from cooking
  • 1/2 to 1 teaspoon ground poultry seasoning
  • 2 tablespoons butter
  • 1/4 cup all-purpose flour ,(4 tablespoons)
  • turkey broth , if needed for pan gravy


  • Clean and rinse the turkey under cold water and pat dry. Coat the turkey with oil or fat free cooking spray. Season with House Blend Seasoning Salt all over turkey. If desired, add also some ground poultry seasoning.
  • Add vegetables and 1/2 cup water to the bottom of the Crock Pot, then transfer the Turkey into a 6-quart slow cooker. Cover and cook on LOW for 5-6 hours or until tender and the internal temperature reaches 165°F and the juices run clear.
  • Remove turkey from Crock Pot and strain the liquid, discarding the vegetables. Reserve at least 2 cups of drippings for the pan gravy. If there is not enough drippings to fill 2 cups of liquid, use chicken or Turkey broth to make up the difference.
  • Add butter into a small saucepan and melt. Next add the flour and coat it in the butter. This forms a roux which makes a smooth gravy.
  • Whisk in the 2 cups of pan drippings and season with House Seasoning Blend and ground poultry seasoning.
  • Bring gravy to a boil over medium-high heat, whisking constantly - removing any lumps. Once you reach a boil, turn the heat down to a simmer and cook until the gravy thickens to your desired consistency, about 2 minutes. If the gravy becomes too thick you may opt to thin it out with some turkey stock or water.


To crisp up the skin, place turkey breast on a sheet pan or baking dish under broiler till you get the desired crispness on the skin. Be sure to key an eye on it, as a broiler can burn food quickly.


Serving: 80zCalories: 274kcalCarbohydrates: 4gProtein: 50gFat: 6gSaturated Fat: 2gCholesterol: 129mgSodium: 545mgPotassium: 613mgFiber: 1gSugar: 1gVitamin A: 953IUVitamin C: 1mgVitamin D: 1µgVitamin E: 1mgVitamin K: 2µgCalcium: 36mgFolate: 24µgIron: 1mgZinc: 3mg
Tried this recipe?Let us know how it was!

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