Crockpot Turkey Breast (boneless)

Amethyst · November 2, 2025, 4:37pm

Crockpot Turkey Breast (boneless)

Prep Time: 5 minutes
Cook Time: 3 hours
Resting Time: 10 minutes
Total Time: 3 hours 15 minutes
Servings: 6

Ingredients:

3-pound turkey breast roast
1 small onion, cut into large chunks
4 tablespoons salted butter
½ tsp sea salt
½ tsp garlic powder
½ tsp onion powder
½ tsp black pepper
½ tsp sweet paprika
1 tsp dried parsley flakes
1 cup low-sodium chicken broth

Optional Turkey Gravy:

1 cup turkey drippings
2 tbsps butter
2 tbsps flour
water or extra chicken broth as needed

Directions:

Pat the turkey breast dry using a paper towel

Add the onion to the bottom of the slow cooker

Slather the turkey all over with butter, and place it into the crockpot

Pour chicken broth around the turkey

Sprinkle spices on top of the turkey

Cook on high for 2-3 hours or low for 4-6 hours or until the internal temperature reads 165℉ according to an instant-read thermometer

Remove from crockpot and allow to rest for 5-10 minutes before slicing

Optional Turkey Gravy:

Remove 1 cup of drippings from the crockpot, and strain in a mesh strainer into a measuring cup or bowl. Skim fat off the top

In a small saucepan over medium heat, melt the butter

Add the flour, and whisk together until the mixture is smooth, scraping the sides of the saucepan as needed

Slowly pour the drippings into the pot, whisking continuously

Whisk in extra water or broth as needed to reach the desired consistency. Taste to see if any extra seasoning is needed – it usually doesn’t need any

Notes:

Make sure the turkey is fully thawed. A 3-pound breast roast takes about 1-2 days to thaw in the refrigerator.

Don’t remove the netting if using a breast roast, as that is what holds it together.

If your turkey has skin, you can place it on a tray and broil it for about 5 minutes to get crispy skin.

I use salted butter; if you use unsalted butter, you may want to add more salt to the rub.

Cooking times may vary with different brands and sizes of slow cookers. My 6-quart took 2 1/2 hours to cook a 3-pound turkey.

Rest Before Slicing:

Let the turkey breast rest for 5-10 minutes before slicing. This is an important step in keeping the meat nice and juicy as it allows the juices to settle after cooking. Then, slice the meat, and you are ready to serve.

Recipe Tip:

Thaw a frozen turkey breast in the refrigerator before cooking. A 2-3 pound breast roast takes a day or two to thaw.

Softened butter sometimes firms up on a super cold turkey. Let the meat sit at room temperature for a few minutes before adding butter.
Always let the turkey rest for a few minutes after cooking.

Storing Leftovers:

Store leftover turkey in an airtight container in your refrigerator for 3-4 days. You can freeze cooked turkey for 3 months for the best taste.

Nutritional Facts:

Recipe courtesy of Meatloaf and Melodrama.com