Slow Cooker Turkey Breast

4.75 from 4 votes

This turkey is flavorful and moist.

5 Crock Pot Freezer Meals with 5 Ingredients or Fewer

This holiday season, slow cook a turkey breast and enjoy a flavorful turkey that is extra moist and has fewer calories. The slow cooker used for this recipe was the Set ‘n Forget with a meat thermometer that automatically switches to warm when the desired internal temperature is reached. So, there is no more over or under cooking meats with the Set ‘n Forget slow cooker.

Looking for more holiday recipes? Check out Skinny Ms. Holiday Recipe Roundup.

4.75 from 4 votes

Slow Cooker Turkey Breast

Gobble up this extra moist turkey breast that was slow-cooked to perfection!
Prep Time 15 minutes
Cook Time 6 hours 40 minutes
Total Time 6 hours 55 minutes
Yield 14 people
Serving Size 1 cup
Course Dinner, Main Course
Cuisine American
Author SkinnyMs.


  • 6 to 7.8 pounds bone-in turkey breast with skin (skin will be removed later) Recommend fresh turkey breast rather than defrosted, if possible.
  • 2 tablespoons olive oil
  • 2 tablespoons poultry seasoning
  • 1/2 cup water
  • kosher or sea salt to taste
  • black pepper to taste


  • Rinse turkey and pat dry with paper towels. Combine poultry seasoning, salt and pepper, and olive oil in a small bowl. Rub the oil and herb mixture all over the turkey and inside the cavity.
  • Add water to the bottom of the slow cooker. Place the turkey, meaty side up, in the slow cooker, cover, and cook on low 5 to 6 hours or until tender and it has reached an internal temperature of 165-170 degrees f. when the probe is placed in the thickest part of the breast.
  • Preheat oven to broil. Carefully remove oven-safe slow cooker insert with turkey and place on the bottom oven rack. Broil 8-10 minutes or until the desired color has been reached. Keep a close eye on the turkey breast and be careful not to over-brown. Breast should be golden and slightly crispy.
  • Remove insert from the oven and allow the turkey to rest while still in slow cooker, 15 to 30 minutes. Caution should be taken when removing turkey as it is still very hot. Remove turkey and place on a serving platter.


Tip: Remove skin before eating for optimal health.
A 6 to 7 quart slow cooker recommended. Set 'n Forget 6-Quart Programmable Slow Cooker with temperature probe was used for this recipe. I also like that this slow cooker allows for locking the lid in place.

Nutrition Information

Serving: 1cup | Calories: 343kcal | Protein: 32g | Fat: 4g | Saturated Fat: 1g | Cholesterol: 199mg | Sodium: 125mg |
SmartPoints (Freestyle): 8
Keywords Budget-Friendly, Gluten-Free, Keto, Kid-Friendly

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    1. With some help of a friend or family member, carefully remove the turkey and place in a casserole dish that will fit. I'm assuming there's enough room for the turkey? If not, place in the oven on the highest temperature and allow to brown until golden, about the same amount of time should work. You don't want to leave the turkey in too long in order to keep it moist. Either way, keep a close watch out and 10 minutes is the max either way. Happy Thanksgiving!

  1. The breast is my fave part of the turkey (or chicken!). This looks like something that would smell wonderful cooking. It is on the menu to try next week! I cannot wait!

  2. My entire family loves turkey breast and this recipe is delicious and makes it so simple to prepare and have ready for a weeknight dinner!

  3. i always add an onion and celery to to the crockpot and a little butter when cooking, and I never brown in the oven because I discard the unhealthy skin and slice it before it gets to the table anyhow.

  4. i have made this several times, skipping the broiler part, i sprinkle the the breast or
    a whole chicken with paprika, it makes for a prettier presentation, without really affecting the flavor.

  5. My broiler is at the top of my oven so do I need to place the turkey close to the broiler or on the bottom shelf as stated in the recipe?

    1. Hi Sandi, We’ve never made this recipe with stuffing. I’m not sure the stuffing would get done. I would recommend making the stuffing separately and baking. 🙂

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