FREE 5-Ingredient Recipe EBook
- Why You Need My Crock Pot Turkey Breast Recipe
- Ingredients & Substitutions
- How To Cook A Turkey Breast In A Crock Pot
- How Long To Cook Turkey Breast In The Slow Cooker?
- My Recipe Tips
- Storage & Meal Prep
- Serving Ideas
- More Small Batch Turkey Recipes
- Crock Pot Turkey Breast (Juicy + Fast Prep) Recipe card
- Gratitude Moment
- Recipe Reviews
Trying to figure out how to cook a turkey breast that won’t leave it so dry? My Crock Pot turkey breast is your answer. It’s my go-to for juicy, flavorful results without all the hassle of cooking a whole bird. Whether you use bone-in or boneless turkey breast, the slow cooker makes it so easy and leaves it so tender. And you still get that crispy skin with a quick step at the end. Make it with me for the simplest, tastiest way to enjoy turkey!
Why You Need My Crock Pot Turkey Breast Recipe
- Tender, juicy turkey with herbs and garlic – The slow cooker keeps the turkey breast melt-in-your-mouth tender, with less risk of drying out compared to roasting turkey breast . You’ll still get that crispy skin with my method, and the fresh herbs and garlic make it so flavorful.
- Quick, easy prep without the fuss – With just 10 minutes of prep, the slow cooker does all the heavy lifting. Plus, it’s less stress than a whole bird and I love that it frees up your oven for sides.
- Smaller holiday main dish – My slow cooker turkey breast is perfect if you’re making Thanksgiving recipes for just your family and a whole roasted turkey is too big.
Ingredients & Substitutions
Here I explain the best ingredients for my slow cooker turkey breast recipe, what each one does, and substitution options. For measurements, see the recipe card .
- Turkey Breast – I used a 7-pound bone-in turkey breast, but the nice thing about Crock Pot turkey breast is that slight weight changes won’t impact cook time much. Boneless works too, and cooks faster (see below). If your turkey is frozen, thaw completely first.
- Unsalted Butter – I love this grass-fed brand . If you only have salted, just reduce the added salt by 1/8 teaspoon. You can probably make it dairy-free with butter-flavored coconut oil or even olive oil instead.
- Garlic – Freshly minced is best, but 1 teaspoon of jarred minced garlic works if you’re short on time.
- Fresh Herbs – I use rosemary, thyme, and parsley. Feel free to swap in other fresh herbs—2 tablespoons total. For dried herbs (sometimes I just grab Italian seasoning or poultry seasoning ), use 2 teaspoons total.
- Spices – Sea salt, black pepper, and sweet paprika .
- Onion – This creates a little “rack” at the bottom, which lifts your turkey breast in the Crock Pot a bit and helps it cook more evenly. I used yellow onion, but white works just as well. You can also use a mix of carrots, potatoes, and onions (like my slow cooker pot roast ) that you can then serve with your turkey.
- Chicken Broth – To create a steaming effect and make your Crock Pot turkey breast super moist. I use reduced-sodium store-bought or homemade broth , but bone broth works, too.
How To Cook A Turkey Breast In A Crock Pot
I have step-by-step photos here to help you visualize the recipe. For full instructions with amounts and temperatures, see the recipe card .
- Make the garlic herb butter . In a small bowl, mash together the butter, minced garlic, rosemary, thyme, parsley, sea salt, black pepper, and paprika.
- Prep the slow cooker . I have this one . Grease the bottom, place the onions inside, and pour in the chicken broth.
- Rub the turkey breast with herb butter. Use a paper towel to pat the turkey until very dry, then rub. Place it in the Crock Pot and cover.
- Cook the turkey breast in the Crock Pot . You’ll want it to reach an internal temperature of 155-160 degrees F. We’re NOT cooking to 165 degrees F, which is the typical safe temperature for poultry, because the temperature will rise more while broiling and resting. (More details below!)
- Broil to brown the skin. Transfer the turkey into a baking dish and place under the broiler in the oven for a few minutes, until the skin is golden and crispy.
- Let it rest. Let the slow cooker turkey breast rest for 10 minutes before you carve it, to let the juices settle.
How Long To Cook Turkey Breast In The Slow Cooker?
If it’s bone-in, cooking turkey breast in a slow cooker takes 6-7 hours on Low or 3.5-4.5 hours on High . For boneless turkey breast, cook for 5-6 hours on Low or 3-3.5 hours on High . After this, you’ll place it under the broiler to brown.
I highly recommend using a probe thermometer (mine beeps when the right temperature is reached), because you want to stop slow cooking when the turkey breast reaches 155-160 degrees F. This will keep it juicy! The temperature will rise another 10 degrees when you broil and let the turkey rest. If you don’t have a probe, a regular meat thermometer will work.
My Recipe Tips
- Cut your onion pieces large. I am for 1.5-inch squares. Large pieces will lift the turkey from the bottom of the slow cooker, so it cooks more evenly.
- Adjust the salt based on turkey weight. The other ingredients are pretty flexible regardless of weight, but salt is an important one to get right! I recommend 3/4 teaspoon of salt per pound of bone-in turkey breast or 1 teaspoon per pound of boneless turkey breast.
- Bringing your turkey breast to room temperature makes the butter easier to spread. I often skip this step when I’m busy, but it does spread better if you let the turkey sit out for 30-60 minutes first.
- Get some butter underneath the skin. I used to only rub the butter over the skin (like my picture above), but now recommend placing half underneath the skin. Just run your hand under the skin to separate it from the meat, then place a couple dollops of butter underneath and press on the skin to spread.
- About an hour in, use a pastry brush to spread the melted butter evenly. I love this silicone brush that cleans up easily and doesn’t shed bristles. Don’t melt the butter before cooking, because the butter will run off the cold turkey in the beginning.
- Do you have to broil it? No, but I highly recommend it to give your Crock Pot turkey breast that crispy skin. If you’ll be skipping that step, make sure it reaches 165 degrees F in the slow cooker.
- How to carve the turkey breast? Simply cut along both sides of the breastbone, then slice each half. And don’t forget to grab those extra little bits of meat for snacking!
- How much turkey breast per person? This depends on the appetite of your guests, but a good rule of thumb is 1/2 pound of meat per person. Bone-in turkey breast is about 1/4 bones, so you’ll need 3/4 pound per person (or slightly more) if using bone-in.
- Want to make a gravy? You’ll have plenty of flavorful turkey drippings underneath the onions. You can pour them into a small saucepan with a tablespoon of cornstarch (or a cornstarch substitute , though amounts needed can vary) and simmer to make gravy. You can also use my low carb gravy recipe .
Storage & Meal Prep
- Store: Keep leftovers in an airtight container in the fridge for up to 3-5 days. They’re perfect for sandwiches, turkey salad , or tossing into my turkey casserole or turkey soup !
- Meal prep: You can prep the herb butter, rub the turkey, and chop the onion ahead of time. Just toss everything in the Crock Pot when you’re ready.
- Reheat: You can reheat turkey breast in the slow cooker on Low, or in the oven at 300 degrees F. Just add a little broth and cover to keep it juicy!
- Freeze: Place the Crock Pot turkey breast in a zip lock bag, and freeze for up to 3 months. I recommend freezing slices rather than whole, because they’ll reheat more quickly and not dry out as easily.
Serving Ideas
My Crock Pot turkey breast is the perfect match for holiday side dishes, as well as everyday fall and winter favorites. Here are my favorite options, both for holidays and any time of year:
- Sauces – I have instructions above for a gravy, but my fave is healthy cranberry sauce .
- Potatoes – My mashed sweet potatoes or mashed cauliflower (shown above) are so comforting with slow cooker turkey breast on top, or go all out with my sweet potato casserole . For a quick, everyday option, make my easy roasted potatoes or air fryer potatoes .
- Veggies – I served garlic green beans above, but highly recommend my new green bean casserole for Thanksgiving. For something different, try whole roasted cauliflower , fried brussels sprouts , or roasted root vegetables .
- Salads – I recommend a colorful, seasonal one, like my pomegranate salad , Thanksgiving salad , or sweet potato salad . My latest favorite is this fall salad recipe !
- Appetizers – No small gathering is complete without a cheese ball or festive Thanksgiving charcuterie board .
- Dessert – Whip up my crustless pumpkin pie or sugar-free pecan pie to finish your holiday meal.
More Small Batch Turkey Recipes
Smaller cuts of turkey are perfect when you have a smaller crowd. Try my other recipes for turkey breast or even turkey legs:
Recipe Video
Ingredients
Tap underlined ingredients to see the ones I use.
- 1/4 cup Unsalted butter (softened; plus more for greasing the slow cooker) ▢
- 4 cloves Garlic (minced) ▢
- 2 tsp Fresh rosemary (chopped) ▢
- 2 tsp Fresh thyme ▢
- 2 tsp Fresh parsley (chopped) ▢
- 5 tsp Sea salt ▢
- 1/2 tsp Black pepper ▢
- 1/2 tsp Paprika ▢
- 7 lb Bone-in turkey breast (2 halves joined at the breast bone) ▢
- 1 large Yellow onion (cut into large, thick slices) ▢
- 1/2 cup Chicken broth, reduced sodium ▢
Instructions
Tap on the times in the instructions to start a kitchen timer.
- In a small bowl, mash together the butter, garlic, fresh herbs, salt, pepper, and paprika.
- Use paper towels to pat the turkey very dry, so that the herb butter sticks better. Run your hand under the skin to separate it from the meat, then place a couple dollops of butter underneath and press on the skin to spread. Rub the rest of the butter all over the top and sides of the turkey breast. (It’s okay if it doesn’t fully spread, just pat it down as best you can.)
- Grease the bottom of the slow cooker with more butter. Place the onion inside and pour the chicken broth over it. (The onion will help keep the turkey raised.) Place the turkey breast on top of the onion.
- Cover and cook for 6-7 hours on Low or 3.5-4.5 hours on High, until the internal temperature reaches 155-160 degrees F (68-71 degrees C) inside. It will rise another ~10 degrees during broiling and resting. If you can, lift the lid about an hour into cooking and use a pastry brush to spread the herb butter more evenly over the top and sides of the turkey. (Don’t use melted butter from the beginning because it will all drip off the cold turkey.)
- When the turkey is done, discard the onions but save the liquid below, which you can use as turkey broth (in any recipe that calls for chicken or turkey broth).
- Toward the end, preheat the broiler and place the rack close to it, with just enough room for the turkey to fit underneath. Transfer the turkey breast to a baking dish or roasting pan , and broil for 4-8 minutes , until browned. Rest for 10 minutes before slicing.
LAST STEP: Leave a rating to help other readers, or tag me @wholesomeyum on Instagram. I’d love to hear from you!
Maya’s Recipe Notes
Serving size: ~6-8 oz cooked turkey, or 1/10 of entire recipe
- Turkey breast sizes: The amounts above are based on a 7-pound bone-in turkey breast, which is equivalent to about a 5-pound boneless turkey breast. If yours is smaller, you can scale the entire recipe down by adjusting the number of servings on the recipe card. But, I find it’s fine to use the same ingredient amounts even for smaller turkey breasts. The only exception is the salt — use about 3/4 teaspoon per pound of bone-in turkey breast or 1 teaspoon per pound of boneless turkey breast.
- Note on onions and nutrition info: I recommend discarding the onions because they won’t have much flavor by the end. Their purpose is to elevate the turkey breast in the slow cooker and add flavor. You can eat them if you like, but they are not included in the nutrition info. The serving size weight is the edible portion, not including bones.
- Tips: Check out my recipe tips above! I’ve got several tips on getting even cooking for juicy results, how to best spread the butter, info on carving, and even gravy instructions.
- Storage: Keep leftovers in the fridge for up to 3-5 days.
- Reheating: Warm in the slow cooker on Low, or in the oven at 300 degrees F, with a little broth to stay juicy.
- Freezing: Up to 3 months in the freezer.
📖 Want more recipes like this? Find this one and many more in my Low Carb Holiday Cookbook !
I provide nutrition facts as a courtesy. Have questions about calculations or why you got a different result? Please see my nutrition policy .
Add Your NotesYour Notes
© Copyright Maya Krampf for Wholesome Yum. Please DO NOT SCREENSHOT OR COPY/PASTE recipes to social media or websites. We’d LOVE for you to share a link with photo instead.
Crock Pot Turkey Breast
Gratitude Moment
I don’t have any pictures from serving this Crock Pot turkey breast, but for a Thanksgiving dish, it seemed only fitting to take a minute and remember something I’m grateful for. And oftentimes, it’s the little things, right?
Free Printable: Low Carb & Keto Food List
- Want The Keto Cheat Sheet Printable PDF System?
- The Basic Keto Meal Formula
- Understanding Macros
- Keto Food Swaps
- Keto Food List
- Electrolyte Basics
- Keto Diet Types
- Want The Keto Cheat Sheet Printable PDF System?
- Recipe Reviews
Even though I have a great guide to starting a keto diet , people often ask me for a quick keto cheat sheet they can use. That’s why I created this simple keto diet cheat sheet , so that you can have all the info you need handy. We’ll cover the basic keto formula for building meals, foods to eat and to avoid, delicious keto swaps for high-carb foods, electrolyte basics, and 4 ways to follow the keto lifestyle.
You can keep reading to view this info, or download my keto cheat sheet printable pdf to print out or save ad-free on any device (plus the pdf has more details!).
Want The Keto Cheat Sheet Printable PDF System?
Get all this information and MORE in convenient printer-friendly format – 13 cheat sheet pages you can take with you anywhere or keep in your kitchen, plus 4 recipe cookbooks! Includes:
- Keto food list (230+ foods) – Super detailed & color-coded, with net carb counts, so you’ll know exactly what to eat.
- Foods to avoid on keto – Detailed and specific list so that you know exactly what to watch out for.
- Macros cheat sheet – Explains everything you need to know about macros to succeed on keto.
- Keto food swaps (60+ foods) – Covers virtually every food you love, so you don’t have to miss out!
- Keto meal formula – With specific food ideas, so it’s easy to mix-and-match.
- Keto flu guide – Understand what it is and exactly how to avoid it.
- Electrolyte cheat sheet – With whole food ideas + bonus keto tips.
- Keto Diet Types – Summary of 4 ways to do keto, so you can choose what fits you best.
- FOUR (4!) Keto Swaps Recipe EBooks – Dozens of recipes to replace bread, rice, potatoes, pasta, desserts, and other carbs you’d otherwise miss.
Get The Printable Keto Cheat Sheet System + EBooks (Only $37)
The Basic Keto Meal Formula
Eating keto doesn’t have to be complicated! While there are plenty of delicious easy keto recipes to choose from, you don’t even have to cook from a recipe to get started.
Simply follow the keto cheat sheet formula of protein + veggie + fat for your meals.
Be sure to choose a moderate amount of protein, only low carb vegetables (mostly ones that grow above ground), and generous fat to attain an optimal macro ratio. That’s approximately 60-75% of calories from fat, 20-25% protein, and 5-10% from carbohydrates. The table below will give you ideas for what to choose.
| Pick A Protein | Pick A Veggie | Add Fat |
|---|---|---|
| Beef Chicken Pork Eggs Lamb Turkey Fish Shellfish Protein powder Venison | Cauliflower Broccoli Zucchini Leafy Greens Cucumbers Brussels Sprouts Cabbage Asparagus Radishes Bell Peppers Jicama Celery | Butter Avocado Oil Cheese Bacon Avocado Lard Ghee Mayo Nuts MCT Oil |
Understanding Macros
Macros are macronutrients for short. They include fat, protein, and carbohydrates.
You can calculate your own macros using the macro calculator , but the macro keto cheat sheet below will explain how to look at macros when following a keto lifestyle.
Carbs Are A Limit.
Keeping carbs low is what gets you into ketosis and keeps you there. Ketosis means that you’re using fat as your primary energy source instead of sugar, and requires keeping carbs very low.
A good starting point is 20-25 grams net carbs per day, but you can experiment after a few weeks to see if your body stays in ketosis at higher levels. People who are very active may be able to do more and stay in ketosis, up to around 50 grams per day.
“Carbs are a limit” means that you set a limit for how many carbs to eat per day and don’t exceed it. You don’t have to hit that limit, so if you’re under that’s okay, just don’t go over. Ideally most of your carbs would come from low carb vegetables, and if you’re eating enough veggies, you’ll usually get close to the limit naturally.
A common misconception is that reaching ketosis requires a certain macro ratio, but it’s really only restricting your carb intake that gets you there [ * ]. In the absence of sufficient carbs to use as energy, the body will switch to using fat as fuel. This is called the metabolic state of ketosis.
Protein Is A Goal.
Protein is made up of amino acids, the building blocks of all our cells. It’s a crucial for keeping our muscles strong and for many cellular functions [ * ].
“Protein is a goal” means that you always want to eat enough protein to reach the goal each day, but not exceed it too much. You want enough for your needs, but excess protein can trigger gluconeogenesis, which is protein being converted to sugar [ * ] and can kick you out of ketosis.
Fat Is A Lever.
Fat is the primary macronutrient in a keto lifestyle, because being in ketosis means that fat is your primary fuel source. Fat as a fuel source will come from your food, and if you are losing weight, from your body.
A big advantage of a keto lifestyle is the high fat intake. It keeps you full and satisfied, making it easier to stick to, and using it as the primary fuel source makes it easier on your body to burn body fat, with a lower chance of breaking down your muscle (provided you get enough protein).
Aside from reaching your protein goal and limiting your carbs, the remainder of your calories on a keto diet comes from fat.
Don’t fear fat – it’s your main energy source on keto, and getting enough of it trains your body to use fat for fuel instead of sugar. That means that as long as you are not overdoing your overall calorie intake, you’ll efficiently burn your body fat for fuel as well.
“Fat is a lever” means that you can increase or decrease your fat intake depending on your goals and hunger levels. Increase it (along with exercise) to gain muscle, or decrease it to lose weight.
Keto Food Swaps
One of my favorite challenges is creating recipes, or just discovering, keto food swaps. These are delicious keto replacements for traditionally high-carb or high-sugar foods.
So, I created this keto diet cheat sheet with all the swaps in one place! I also have more keto food swaps in my Easy Keto Cookbook .
Keto Swaps For Breakfast
| Instead Of This… | Eat This |
|---|---|
| Pancakes | Almond flour pancakes or coconut flour pancakes |
| Oatmeal | Keto oatmeal with hemp seeds |
| Cinnamon rolls | Fathead cinnamon rolls |
| Cereal | Keto nut granola |
| Muffins | Almond flour muffins or coconut flour muffins |
| Donuts | Almond flour donuts |
| Scones | Almond flour scones |
| High-sugar smoothies | Smoothie with berries or avocado |
| Hash browns | Cauliflower hash browns |
| Breakfast casserole | Breakfast casserole with no potatoes |
| Egg whites | Whole eggs |
| Turkey bacon | Bacon |
| Waffles | Chaffles |
Keto Swaps For Bread
| Instead Of This… | Eat This |
|---|---|
| Bagels | Fathead bagels |
| English muffin | Almond flour English muffin |
| White bread | Keto white bread |
| Multigrain bread | Coconut flour bread with seeds |
| Tortillas for wraps | Coconut flour tortillas |
| Corn taco shells | Cheddar cheese taco shells |
| Burger buns | Oopsie rolls , portobello mushroom caps |
| Breadsticks | Cauliflower breadsticks |
| Biscuits | Almond flour biscuits |
| Cornbread | Almond flour cornbread |
| Croutons | Parmesan crisps |
| Rice | Cauliflower rice , konjac rice |
Keto Swaps For Meals & Side Dishes
| Instead Of This… | Eat This |
|---|---|
| Breaded wings | Crispy air fryer wings (unbreaded) |
| Low-fat meat & poultry | High-fat cuts, or cook low-fat cuts with fat |
| Mashed potatoes | Mashed cauliflower |
| Roasted potatoes | Roasted or fried radishes |
| Tacos | Taco salad |
| Pizza | Fathead crust , chicken crust , or cauliflower crust pizza |
| Lasagna | Eggplant lasagna |
| Potato salad | Cauliflower “potato” salad |
| French fries | Jicama , rutabaga , or zucchini fries |
| Tater tots | Cauliflower tots |
| Wraps | Lettuce wraps , almond flour tortillas |
| Sushi | Naruto-style or homemade rice-free sushi |
| Breaded chicken or fish | Breaded cuts with almond flour or pork rinds |
| Spaghetti | Zoodles , spaghetti squash , shirataki noodles, kelp noodles |
Keto Swaps For Snacks & Sauces
| Instead Of This… | Eat This |
|---|---|
| Nachos | Cheese crisps |
| High-sugar fruit | Berries & other keto fruits |
| Crackers | Almond flour crackers |
| Hummus | Cauliflower hummus |
| Soft pretzels | Fathead pretzels |
| Popcorn | Puffed cheese |
| Granola bars | Grain-free granola bars |
| Jam | Sugar-free berry chia jam |
| Sweet fruity yogurt | Full-fat plain Greek yogurt with berries |
| Sweet salad dressing | Ranch , blue cheese , or plain vinaigrette |
| Ketchup | Mustard and/or sugar-free ketchup |
| BBQ sauce | Sugar-free BBQ sauce |
| Sweetened peanut butter | Natural, sugar-free nut butters |
| Light mayo | Avocado oil mayo |
| Maple syrup | Sugar-free, maple flavored syrup |
| Potato chips | Zucchini chips , pepperoni chips , pork rinds |
Keto Swaps For Cooking & Baking
| Instead Of This… | Eat This |
|---|---|
| Sugar | Monk fruit or allulose |
| Powdered sugar | Powdered monk fruit or allulose |
| White flour | Almond or Coconut flour (use in tested recipes) |
| Making baked goods soft/chewy | Xanthan gum, flax seed meal, psyllium husk powder |
| Breadcrumbs | Pork rinds or almond flour |
| Margarine | Butter, coconut oil, or ghee |
| Vegetable oil | Olive or avocado oil |
| Bananas | Banana extract |
| Chocolate chips | Sugar-free chocolate chips |
| Cornstarch or flour roux | Xanthan gum or gelatin powder (used at the end) |
| Simple syrup | Dissolve monk fruit allulose blend in water over heat |
Keto Swaps For Drinks
| Instead Of This… | Eat This |
|---|---|
| Lemonade | Water with lemon |
| Soda | Flavored sparkling water |
| Milk | Almond milk, coconut milk, heavy cream |
| Latte | Butter coffee |
| Coffee creamer | Heavy cream |
| Sweet wine | Dry wine |
| Beer | Ultra light beer |
| Mixed drinks | Hard liquor with soda + lemon |
If you’re looking specifically for keto alcohol options, browse the full keto alcohol guide .
Keto Food List
When looking for a keto cheat sheet printable, the most-requested information is a keto food list.
The great thing is that keto doesn’t have to feel restrictive. It’s incredibly satisfying and there’s such a wide variety of foods you can eat!
Foods To Eat On Keto
- Leafy greens – Such as spinach, chard, and lettuce.
- Above-ground veggies – Such as peppers, zucchini, and cauliflower.
- Full-fat cream & cheese – Such as heavy cream, sour cream, and full-fat hard cheeses.
- Natural meats – Such as beef, lamb, and pork.
- Berries – Such as raspberries, blackberries, and strawberries.
- Avocados
- Unsweetened nut milks – Such as almond milk and coconut milk.
- Almond flour and coconut flour
- Eggs
- Healthy fats – Such as coconut oil, avocado oil, olive oil and butter.
Foods To Avoid On Keto
- White flour & sugar
- Rice & grains – Such as barley, wheat, and corn.
- Milk & yogurt – Such as fruit on the bottom yogurt, sweetened Greek yogurt, and all milk.
- Cereal
- Processed food – Such as granola bars, candy
- Most fruit – Such as apples, bananas, and grapes
- Hydrogenated fats – Such as vegetable oil, soybean oil, and margarine
- Sweetened beverages & condiments – Such as soda, ketchup, and sweet dressings
- Starchy veggies – Such as peas, carrots, and beets.
- Potatoes – Such as sweet potatoes and white potatoes.
That’s the short keto diet cheat sheet version of all the keto food categories, but I recommend downloading the full Keto Cheat Sheet System. It includes a super detailed printable keto food list with over 100 items, including 2 color-coded pages with net carb counts, along with 6 more pages of keto cheat sheets:
Get The Keto Cheat Sheet System PDF (Only $37)
Electrolyte Basics
Getting enough electrolytes is crucial for anyone, but especially so on a keto diet. The reason is that ketosis has a diuretic effect, which increases excretion of water and electrolytes, especially sodium [ * ]. This is often the cause of the keto flu.
For more details on electrolytes and avoiding keto flu, check out the full keto flu guide here .
The important thing to know about electrolytes is that replenishing them will keep keto flu away and keep your body functioning well. I always recommend an electrolyte drink and whole food sources of anything your body needs before resorting to supplements, so I made a list of what to eat to get each of the 3 major electrolytes – sodium, magnesium and potassium.
Here’s your keto diet cheat sheet for getting electrolytes from food:
| Sodium | Magnesium | Potassium |
|---|---|---|
| Bone broth Boullion cubes Bacon Salted nuts Pickles | Seaweed Seeds Nuts Avocado Leafy greens | Potassium chloride Avocado Bone broth Spinach Broccoli Mushrooms Beef Pork |
Keto Diet Types
People follow a keto lifestyle for different reasons. Some do it just to lose weight, others are after better overall health, increased energy, and reduced inflammation.
Strictly speaking, the defining factor of a keto diet is the metabolic state of ketosis, which is achieved by restricting carbs. However, many people (myself included) also reduce or eliminate processed, inflammatory, or low-nutrient foods.
Below is your keto cheat sheet summary of the different ways that people follow keto. You choose what works best for your goals and lifestyle!
- Strict Keto – Up to 20-30g net carbs daily, count all calories and macros, and eat clean, unprocessed foods.
- Lazy Keto – Up to 20-30g net carbs daily, and track only net carbs OR eat keto foods without tracking.
- Dirty Keto – Up to 20-30g net carbs daily, with “if it fits your macros” approach including processed foods.
- Low Carb – Up to 50-100g net carbs daily, less strict.
For a more detailed listing of these different types of keto with pros and cons, grab the Easy Keto Cheat Sheet Printable PDF below!
Want The Keto Cheat Sheet Printable PDF System?
Get all this information and MORE in convenient printer-friendly format – 13 cheat sheet pages you can take with you anywhere or keep in your kitchen, plus 4 recipe cookbooks! Includes:
- Keto food list (230+ foods) – Super detailed & color-coded, with net carb counts, so you’ll know exactly what to eat.
- Foods to avoid on keto – Detailed and specific list so that you know exactly what to watch out for.
- Macros cheat sheet – Explains everything you need to know about macros to succeed on keto.
- Keto food swaps (60+ swaps) – Covers virtually every food you love, so you don’t have to miss out!
- Keto meal formula – With specific food ideas, so it’s easy to mix-and-match.
- Keto flu guide – Understand what it is and exactly how to avoid it.
- Electrolyte cheat sheet – With whole food ideas + bonus keto tips.
- Keto Diet Types – Summary of 4 ways to do keto, so you can choose what fits you best.
- FOUR (4!) Keto Swaps Recipe EBooks – Dozens of recipes to replace bread, rice, potatoes, pasta, desserts, and other carbs you’d otherwise miss.
Get The Printable Keto Cheat Sheet System (75 pages, Only $37!)
Crock Pot Turkey Breast (Juicy + Fast Prep)
Cooking turkey breast in a slow cooker makes a no-fuss holiday meal! My easy Crock Pot turkey breast is juicy & flavorful, with crispy skin.
Scan this QR code with your phone’s camera for the full recipe, including tips, step-by-step photos, and storage, or to save it to your account. You can also find it at: https://www.wholesomeyum.com/crock-pot-slow-cooker-turkey-breast-recipe/
Ingredients
- 1/4 cup Unsalted butter (softened; plus more for greasing the slow cooker)
- 4 cloves Garlic (minced)
- 2 tsp Fresh rosemary (chopped)
- 2 tsp Fresh thyme
- 2 tsp Fresh parsley (chopped)
- 5 tsp Sea salt
- 1/2 tsp Black pepper
- 1/2 tsp Paprika
- 7 lb Bone-in turkey breast (2 halves joined at the breast bone)
- 1 large Yellow onion (cut into large, thick slices)
- 1/2 cup Chicken broth, reduced sodium
Instructions
- In a small bowl, mash together the butter, garlic, fresh herbs, salt, pepper, and paprika.
- Use paper towels to pat the turkey very dry, so that the herb butter sticks better. Run your hand under the skin to separate it from the meat, then place a couple dollops of butter underneath and press on the skin to spread. Rub the rest of the butter all over the top and sides of the turkey breast. (It’s okay if it doesn’t fully spread, just pat it down as best you can.)
- Grease the bottom of the slow cooker with more butter. Place the onion inside and pour the chicken broth over it. (The onion will help keep the turkey raised.) Place the turkey breast on top of the onion.
- Cover and cook for 6-7 hours on Low or 3.5-4.5 hours on High, until the internal temperature reaches 155-160 degrees F (68-71 degrees C) inside. It will rise another ~10 degrees during broiling and resting. If you can, lift the lid about an hour into cooking and use a pastry brush to spread the herb butter more evenly over the top and sides of the turkey. (Don’t use melted butter from the beginning because it will all drip off the cold turkey.)
- When the turkey is done, discard the onions but save the liquid below, which you can use as turkey broth (in any recipe that calls for chicken or turkey broth).
- Toward the end, preheat the broiler and place the rack close to it, with just enough room for the turkey to fit underneath. Transfer the turkey breast to a baking dish or roasting pan , and broil for 4-8 minutes , until browned. Rest for 10 minutes before slicing.
Maya’s Recipe Notes
Serving size: ~6-8 oz cooked turkey, or 1/10 of entire recipe
- Turkey breast sizes: The amounts above are based on a 7-pound bone-in turkey breast, which is equivalent to about a 5-pound boneless turkey breast. If yours is smaller, you can scale the entire recipe down by adjusting the number of servings on the recipe card. But, I find it’s fine to use the same ingredient amounts even for smaller turkey breasts. The only exception is the salt – use about 3/4 teaspoon per pound of bone-in turkey breast or 1 teaspoon per pound of boneless turkey breast.
- Note on onions and nutrition info: I recommend discarding the onions because they won’t have much flavor by the end. Their purpose is to elevate the turkey breast in the slow cooker and add flavor. You can eat them if you like, but they are not included in the nutrition info. The serving size weight is the edible portion, not including bones.
- Tips: Check out my recipe tips above! I’ve got several tips on getting even cooking for juicy results, how to best spread the butter, info on carving, and even gravy instructions.
- Storage: Keep leftovers in the fridge for up to 3-5 days.
- Reheating: Warm in the slow cooker on Low, or in the oven at 300 degrees F, with a little broth to stay juicy.
- Freezing: Up to 3 months in the freezer.
📖 Want more recipes like this? Find this one and many more in my Low Carb Holiday Cookbook !
I provide nutrition facts as a courtesy. Have questions about calculations or why you got a different result? Please see my nutrition policy .
© Copyright Maya Krampf for Wholesome Yum. Please DO NOT SCREENSHOT OR COPY/PASTE recipes to social media or websites. We’d LOVE for you to share a link with photo instead. :)
FREE 5-Ingredient Recipe EBook
- Why You Need My Crock Pot Turkey Breast Recipe
- Ingredients & Substitutions
- How To Cook A Turkey Breast In A Crock Pot
- How Long To Cook Turkey Breast In The Slow Cooker?
- My Recipe Tips
- Storage & Meal Prep
- Serving Ideas
- More Small Batch Turkey Recipes
- Crock Pot Turkey Breast (Juicy + Fast Prep) Recipe card
- Gratitude Moment
- Recipe Reviews
Trying to figure out how to cook a turkey breast that won’t leave it so dry? My Crock Pot turkey breast is your answer. It’s my go-to for juicy, flavorful results without all the hassle of cooking a whole bird. Whether you use bone-in or boneless turkey breast, the slow cooker makes it so easy and leaves it so tender. And you still get that crispy skin with a quick step at the end. Make it with me for the simplest, tastiest way to enjoy turkey!
Why You Need My Crock Pot Turkey Breast Recipe
- Tender, juicy turkey with herbs and garlic – The slow cooker keeps the turkey breast melt-in-your-mouth tender, with less risk of drying out compared to roasting turkey breast . You’ll still get that crispy skin with my method, and the fresh herbs and garlic make it so flavorful.
- Quick, easy prep without the fuss – With just 10 minutes of prep, the slow cooker does all the heavy lifting. Plus, it’s less stress than a whole bird and I love that it frees up your oven for sides.
- Smaller holiday main dish – My slow cooker turkey breast is perfect if you’re making Thanksgiving recipes for just your family and a whole roasted turkey is too big.
Ingredients & Substitutions
Here I explain the best ingredients for my slow cooker turkey breast recipe, what each one does, and substitution options. For measurements, see the recipe card .
- Turkey Breast – I used a 7-pound bone-in turkey breast, but the nice thing about Crock Pot turkey breast is that slight weight changes won’t impact cook time much. Boneless works too, and cooks faster (see below). If your turkey is frozen, thaw completely first.
- Unsalted Butter – I love this grass-fed brand . If you only have salted, just reduce the added salt by 1/8 teaspoon. You can probably make it dairy-free with butter-flavored coconut oil or even olive oil instead.
- Garlic – Freshly minced is best, but 1 teaspoon of jarred minced garlic works if you’re short on time.
- Fresh Herbs – I use rosemary, thyme, and parsley. Feel free to swap in other fresh herbs—2 tablespoons total. For dried herbs (sometimes I just grab Italian seasoning or poultry seasoning ), use 2 teaspoons total.
- Spices – Sea salt, black pepper, and sweet paprika .
- Onion – This creates a little “rack” at the bottom, which lifts your turkey breast in the Crock Pot a bit and helps it cook more evenly. I used yellow onion, but white works just as well. You can also use a mix of carrots, potatoes, and onions (like my slow cooker pot roast ) that you can then serve with your turkey.
- Chicken Broth – To create a steaming effect and make your Crock Pot turkey breast super moist. I use reduced-sodium store-bought or homemade broth , but bone broth works, too.
How To Cook A Turkey Breast In A Crock Pot
I have step-by-step photos here to help you visualize the recipe. For full instructions with amounts and temperatures, see the recipe card .
- Make the garlic herb butter . In a small bowl, mash together the butter, minced garlic, rosemary, thyme, parsley, sea salt, black pepper, and paprika.
- Prep the slow cooker . I have this one . Grease the bottom, place the onions inside, and pour in the chicken broth.
- Rub the turkey breast with herb butter. Use a paper towel to pat the turkey until very dry, then rub. Place it in the Crock Pot and cover.
- Cook the turkey breast in the Crock Pot . You’ll want it to reach an internal temperature of 155-160 degrees F. We’re NOT cooking to 165 degrees F, which is the typical safe temperature for poultry, because the temperature will rise more while broiling and resting. (More details below!)
- Broil to brown the skin. Transfer the turkey into a baking dish and place under the broiler in the oven for a few minutes, until the skin is golden and crispy.
- Let it rest. Let the slow cooker turkey breast rest for 10 minutes before you carve it, to let the juices settle.
How Long To Cook Turkey Breast In The Slow Cooker?
If it’s bone-in, cooking turkey breast in a slow cooker takes 6-7 hours on Low or 3.5-4.5 hours on High . For boneless turkey breast, cook for 5-6 hours on Low or 3-3.5 hours on High . After this, you’ll place it under the broiler to brown.
I highly recommend using a probe thermometer (mine beeps when the right temperature is reached), because you want to stop slow cooking when the turkey breast reaches 155-160 degrees F. This will keep it juicy! The temperature will rise another 10 degrees when you broil and let the turkey rest. If you don’t have a probe, a regular meat thermometer will work.
My Recipe Tips
- Cut your onion pieces large. I am for 1.5-inch squares. Large pieces will lift the turkey from the bottom of the slow cooker, so it cooks more evenly.
- Adjust the salt based on turkey weight. The other ingredients are pretty flexible regardless of weight, but salt is an important one to get right! I recommend 3/4 teaspoon of salt per pound of bone-in turkey breast or 1 teaspoon per pound of boneless turkey breast.
- Bringing your turkey breast to room temperature makes the butter easier to spread. I often skip this step when I’m busy, but it does spread better if you let the turkey sit out for 30-60 minutes first.
- Get some butter underneath the skin. I used to only rub the butter over the skin (like my picture above), but now recommend placing half underneath the skin. Just run your hand under the skin to separate it from the meat, then place a couple dollops of butter underneath and press on the skin to spread.
- About an hour in, use a pastry brush to spread the melted butter evenly. I love this silicone brush that cleans up easily and doesn’t shed bristles. Don’t melt the butter before cooking, because the butter will run off the cold turkey in the beginning.
- Do you have to broil it? No, but I highly recommend it to give your Crock Pot turkey breast that crispy skin. If you’ll be skipping that step, make sure it reaches 165 degrees F in the slow cooker.
- How to carve the turkey breast? Simply cut along both sides of the breastbone, then slice each half. And don’t forget to grab those extra little bits of meat for snacking!
- How much turkey breast per person? This depends on the appetite of your guests, but a good rule of thumb is 1/2 pound of meat per person. Bone-in turkey breast is about 1/4 bones, so you’ll need 3/4 pound per person (or slightly more) if using bone-in.
- Want to make a gravy? You’ll have plenty of flavorful turkey drippings underneath the onions. You can pour them into a small saucepan with a tablespoon of cornstarch (or a cornstarch substitute , though amounts needed can vary) and simmer to make gravy. You can also use my low carb gravy recipe .
Storage & Meal Prep
- Store: Keep leftovers in an airtight container in the fridge for up to 3-5 days. They’re perfect for sandwiches, turkey salad , or tossing into my turkey casserole or turkey soup !
- Meal prep: You can prep the herb butter, rub the turkey, and chop the onion ahead of time. Just toss everything in the Crock Pot when you’re ready.
- Reheat: You can reheat turkey breast in the slow cooker on Low, or in the oven at 300 degrees F. Just add a little broth and cover to keep it juicy!
- Freeze: Place the Crock Pot turkey breast in a zip lock bag, and freeze for up to 3 months. I recommend freezing slices rather than whole, because they’ll reheat more quickly and not dry out as easily.
Serving Ideas
My Crock Pot turkey breast is the perfect match for holiday side dishes, as well as everyday fall and winter favorites. Here are my favorite options, both for holidays and any time of year:
- Sauces – I have instructions above for a gravy, but my fave is healthy cranberry sauce .
- Potatoes – My mashed sweet potatoes or mashed cauliflower (shown above) are so comforting with slow cooker turkey breast on top, or go all out with my sweet potato casserole . For a quick, everyday option, make my easy roasted potatoes or air fryer potatoes .
- Veggies – I served garlic green beans above, but highly recommend my new green bean casserole for Thanksgiving. For something different, try whole roasted cauliflower , fried brussels sprouts , or roasted root vegetables .
- Salads – I recommend a colorful, seasonal one, like my pomegranate salad , Thanksgiving salad , or sweet potato salad . My latest favorite is this fall salad recipe !
- Appetizers – No small gathering is complete without a cheese ball or festive Thanksgiving charcuterie board .
- Dessert – Whip up my crustless pumpkin pie or sugar-free pecan pie to finish your holiday meal.
More Small Batch Turkey Recipes
Smaller cuts of turkey are perfect when you have a smaller crowd. Try my other recipes for turkey breast or even turkey legs:
Recipe Video
Ingredients
Tap underlined ingredients to see the ones I use.
- 1/4 cup Unsalted butter (softened; plus more for greasing the slow cooker) ▢
- 4 cloves Garlic (minced) ▢
- 2 tsp Fresh rosemary (chopped) ▢
- 2 tsp Fresh thyme ▢
- 2 tsp Fresh parsley (chopped) ▢
- 5 tsp Sea salt ▢
- 1/2 tsp Black pepper ▢
- 1/2 tsp Paprika ▢
- 7 lb Bone-in turkey breast (2 halves joined at the breast bone) ▢
- 1 large Yellow onion (cut into large, thick slices) ▢
- 1/2 cup Chicken broth, reduced sodium ▢
Instructions
Tap on the times in the instructions to start a kitchen timer.
- In a small bowl, mash together the butter, garlic, fresh herbs, salt, pepper, and paprika.
- Use paper towels to pat the turkey very dry, so that the herb butter sticks better. Run your hand under the skin to separate it from the meat, then place a couple dollops of butter underneath and press on the skin to spread. Rub the rest of the butter all over the top and sides of the turkey breast. (It’s okay if it doesn’t fully spread, just pat it down as best you can.)
- Grease the bottom of the slow cooker with more butter. Place the onion inside and pour the chicken broth over it. (The onion will help keep the turkey raised.) Place the turkey breast on top of the onion.
- Cover and cook for 6-7 hours on Low or 3.5-4.5 hours on High, until the internal temperature reaches 155-160 degrees F (68-71 degrees C) inside. It will rise another ~10 degrees during broiling and resting. If you can, lift the lid about an hour into cooking and use a pastry brush to spread the herb butter more evenly over the top and sides of the turkey. (Don’t use melted butter from the beginning because it will all drip off the cold turkey.)
- When the turkey is done, discard the onions but save the liquid below, which you can use as turkey broth (in any recipe that calls for chicken or turkey broth).
- Toward the end, preheat the broiler and place the rack close to it, with just enough room for the turkey to fit underneath. Transfer the turkey breast to a baking dish or roasting pan , and broil for 4-8 minutes , until browned. Rest for 10 minutes before slicing.
LAST STEP: Leave a rating to help other readers, or tag me @wholesomeyum on Instagram. I’d love to hear from you!
Maya’s Recipe Notes
Serving size: ~6-8 oz cooked turkey, or 1/10 of entire recipe
- Turkey breast sizes: The amounts above are based on a 7-pound bone-in turkey breast, which is equivalent to about a 5-pound boneless turkey breast. If yours is smaller, you can scale the entire recipe down by adjusting the number of servings on the recipe card. But, I find it’s fine to use the same ingredient amounts even for smaller turkey breasts. The only exception is the salt — use about 3/4 teaspoon per pound of bone-in turkey breast or 1 teaspoon per pound of boneless turkey breast.
- Note on onions and nutrition info: I recommend discarding the onions because they won’t have much flavor by the end. Their purpose is to elevate the turkey breast in the slow cooker and add flavor. You can eat them if you like, but they are not included in the nutrition info. The serving size weight is the edible portion, not including bones.
- Tips: Check out my recipe tips above! I’ve got several tips on getting even cooking for juicy results, how to best spread the butter, info on carving, and even gravy instructions.
- Storage: Keep leftovers in the fridge for up to 3-5 days.
- Reheating: Warm in the slow cooker on Low, or in the oven at 300 degrees F, with a little broth to stay juicy.
- Freezing: Up to 3 months in the freezer.
📖 Want more recipes like this? Find this one and many more in my Low Carb Holiday Cookbook !
I provide nutrition facts as a courtesy. Have questions about calculations or why you got a different result? Please see my nutrition policy .
Add Your NotesYour Notes
© Copyright Maya Krampf for Wholesome Yum. Please DO NOT SCREENSHOT OR COPY/PASTE recipes to social media or websites. We’d LOVE for you to share a link with photo instead.
Crock Pot Turkey Breast
Gratitude Moment
I don’t have any pictures from serving this Crock Pot turkey breast, but for a Thanksgiving dish, it seemed only fitting to take a minute and remember something I’m grateful for. And oftentimes, it’s the little things, right?
FREE 5-Ingredient Recipe EBook
- Why You Need My Crock Pot Turkey Breast Recipe
- Ingredients & Substitutions
- How To Cook A Turkey Breast In A Crock Pot
- How Long To Cook Turkey Breast In The Slow Cooker?
- My Recipe Tips
- Storage & Meal Prep
- Serving Ideas
- More Small Batch Turkey Recipes
- Crock Pot Turkey Breast (Juicy + Fast Prep) Recipe card
- Gratitude Moment
- Recipe Reviews
Trying to figure out how to cook a turkey breast that won’t leave it so dry? My Crock Pot turkey breast is your answer. It’s my go-to for juicy, flavorful results without all the hassle of cooking a whole bird. Whether you use bone-in or boneless turkey breast, the slow cooker makes it so easy and leaves it so tender. And you still get that crispy skin with a quick step at the end. Make it with me for the simplest, tastiest way to enjoy turkey!
Why You Need My Crock Pot Turkey Breast Recipe
- Tender, juicy turkey with herbs and garlic – The slow cooker keeps the turkey breast melt-in-your-mouth tender, with less risk of drying out compared to roasting turkey breast . You’ll still get that crispy skin with my method, and the fresh herbs and garlic make it so flavorful.
- Quick, easy prep without the fuss – With just 10 minutes of prep, the slow cooker does all the heavy lifting. Plus, it’s less stress than a whole bird and I love that it frees up your oven for sides.
- Smaller holiday main dish – My slow cooker turkey breast is perfect if you’re making Thanksgiving recipes for just your family and a whole roasted turkey is too big.
Ingredients & Substitutions
Here I explain the best ingredients for my slow cooker turkey breast recipe, what each one does, and substitution options. For measurements, see the recipe card .
- Turkey Breast – I used a 7-pound bone-in turkey breast, but the nice thing about Crock Pot turkey breast is that slight weight changes won’t impact cook time much. Boneless works too, and cooks faster (see below). If your turkey is frozen, thaw completely first.
- Unsalted Butter – I love this grass-fed brand . If you only have salted, just reduce the added salt by 1/8 teaspoon. You can probably make it dairy-free with butter-flavored coconut oil or even olive oil instead.
- Garlic – Freshly minced is best, but 1 teaspoon of jarred minced garlic works if you’re short on time.
- Fresh Herbs – I use rosemary, thyme, and parsley. Feel free to swap in other fresh herbs—2 tablespoons total. For dried herbs (sometimes I just grab Italian seasoning or poultry seasoning ), use 2 teaspoons total.
- Spices – Sea salt, black pepper, and sweet paprika .
- Onion – This creates a little “rack” at the bottom, which lifts your turkey breast in the Crock Pot a bit and helps it cook more evenly. I used yellow onion, but white works just as well. You can also use a mix of carrots, potatoes, and onions (like my slow cooker pot roast ) that you can then serve with your turkey.
- Chicken Broth – To create a steaming effect and make your Crock Pot turkey breast super moist. I use reduced-sodium store-bought or homemade broth , but bone broth works, too.
How To Cook A Turkey Breast In A Crock Pot
I have step-by-step photos here to help you visualize the recipe. For full instructions with amounts and temperatures, see the recipe card .
- Make the garlic herb butter . In a small bowl, mash together the butter, minced garlic, rosemary, thyme, parsley, sea salt, black pepper, and paprika.
- Prep the slow cooker . I have this one . Grease the bottom, place the onions inside, and pour in the chicken broth.
- Rub the turkey breast with herb butter. Use a paper towel to pat the turkey until very dry, then rub. Place it in the Crock Pot and cover.
- Cook the turkey breast in the Crock Pot . You’ll want it to reach an internal temperature of 155-160 degrees F. We’re NOT cooking to 165 degrees F, which is the typical safe temperature for poultry, because the temperature will rise more while broiling and resting. (More details below!)
- Broil to brown the skin. Transfer the turkey into a baking dish and place under the broiler in the oven for a few minutes, until the skin is golden and crispy.
- Let it rest. Let the slow cooker turkey breast rest for 10 minutes before you carve it, to let the juices settle.
How Long To Cook Turkey Breast In The Slow Cooker?
If it’s bone-in, cooking turkey breast in a slow cooker takes 6-7 hours on Low or 3.5-4.5 hours on High . For boneless turkey breast, cook for 5-6 hours on Low or 3-3.5 hours on High . After this, you’ll place it under the broiler to brown.
I highly recommend using a probe thermometer (mine beeps when the right temperature is reached), because you want to stop slow cooking when the turkey breast reaches 155-160 degrees F. This will keep it juicy! The temperature will rise another 10 degrees when you broil and let the turkey rest. If you don’t have a probe, a regular meat thermometer will work.
My Recipe Tips
- Cut your onion pieces large. I am for 1.5-inch squares. Large pieces will lift the turkey from the bottom of the slow cooker, so it cooks more evenly.
- Adjust the salt based on turkey weight. The other ingredients are pretty flexible regardless of weight, but salt is an important one to get right! I recommend 3/4 teaspoon of salt per pound of bone-in turkey breast or 1 teaspoon per pound of boneless turkey breast.
- Bringing your turkey breast to room temperature makes the butter easier to spread. I often skip this step when I’m busy, but it does spread better if you let the turkey sit out for 30-60 minutes first.
- Get some butter underneath the skin. I used to only rub the butter over the skin (like my picture above), but now recommend placing half underneath the skin. Just run your hand under the skin to separate it from the meat, then place a couple dollops of butter underneath and press on the skin to spread.
- About an hour in, use a pastry brush to spread the melted butter evenly. I love this silicone brush that cleans up easily and doesn’t shed bristles. Don’t melt the butter before cooking, because the butter will run off the cold turkey in the beginning.
- Do you have to broil it? No, but I highly recommend it to give your Crock Pot turkey breast that crispy skin. If you’ll be skipping that step, make sure it reaches 165 degrees F in the slow cooker.
- How to carve the turkey breast? Simply cut along both sides of the breastbone, then slice each half. And don’t forget to grab those extra little bits of meat for snacking!
- How much turkey breast per person? This depends on the appetite of your guests, but a good rule of thumb is 1/2 pound of meat per person. Bone-in turkey breast is about 1/4 bones, so you’ll need 3/4 pound per person (or slightly more) if using bone-in.
- Want to make a gravy? You’ll have plenty of flavorful turkey drippings underneath the onions. You can pour them into a small saucepan with a tablespoon of cornstarch (or a cornstarch substitute , though amounts needed can vary) and simmer to make gravy. You can also use my low carb gravy recipe .
Storage & Meal Prep
- Store: Keep leftovers in an airtight container in the fridge for up to 3-5 days. They’re perfect for sandwiches, turkey salad , or tossing into my turkey casserole or turkey soup !
- Meal prep: You can prep the herb butter, rub the turkey, and chop the onion ahead of time. Just toss everything in the Crock Pot when you’re ready.
- Reheat: You can reheat turkey breast in the slow cooker on Low, or in the oven at 300 degrees F. Just add a little broth and cover to keep it juicy!
- Freeze: Place the Crock Pot turkey breast in a zip lock bag, and freeze for up to 3 months. I recommend freezing slices rather than whole, because they’ll reheat more quickly and not dry out as easily.
Serving Ideas
My Crock Pot turkey breast is the perfect match for holiday side dishes, as well as everyday fall and winter favorites. Here are my favorite options, both for holidays and any time of year:
- Sauces – I have instructions above for a gravy, but my fave is healthy cranberry sauce .
- Potatoes – My mashed sweet potatoes or mashed cauliflower (shown above) are so comforting with slow cooker turkey breast on top, or go all out with my sweet potato casserole . For a quick, everyday option, make my easy roasted potatoes or air fryer potatoes .
- Veggies – I served garlic green beans above, but highly recommend my new green bean casserole for Thanksgiving. For something different, try whole roasted cauliflower , fried brussels sprouts , or roasted root vegetables .
- Salads – I recommend a colorful, seasonal one, like my pomegranate salad , Thanksgiving salad , or sweet potato salad . My latest favorite is this fall salad recipe !
- Appetizers – No small gathering is complete without a cheese ball or festive Thanksgiving charcuterie board .
- Dessert – Whip up my crustless pumpkin pie or sugar-free pecan pie to finish your holiday meal.
More Small Batch Turkey Recipes
Smaller cuts of turkey are perfect when you have a smaller crowd. Try my other recipes for turkey breast or even turkey legs:
Recipe Video
Ingredients
Tap underlined ingredients to see the ones I use.
- 1/4 cup Unsalted butter (softened; plus more for greasing the slow cooker) ▢
- 4 cloves Garlic (minced) ▢
- 2 tsp Fresh rosemary (chopped) ▢
- 2 tsp Fresh thyme ▢
- 2 tsp Fresh parsley (chopped) ▢
- 5 tsp Sea salt ▢
- 1/2 tsp Black pepper ▢
- 1/2 tsp Paprika ▢
- 7 lb Bone-in turkey breast (2 halves joined at the breast bone) ▢
- 1 large Yellow onion (cut into large, thick slices) ▢
- 1/2 cup Chicken broth, reduced sodium ▢
Instructions
Tap on the times in the instructions to start a kitchen timer.
- In a small bowl, mash together the butter, garlic, fresh herbs, salt, pepper, and paprika.
- Use paper towels to pat the turkey very dry, so that the herb butter sticks better. Run your hand under the skin to separate it from the meat, then place a couple dollops of butter underneath and press on the skin to spread. Rub the rest of the butter all over the top and sides of the turkey breast. (It’s okay if it doesn’t fully spread, just pat it down as best you can.)
- Grease the bottom of the slow cooker with more butter. Place the onion inside and pour the chicken broth over it. (The onion will help keep the turkey raised.) Place the turkey breast on top of the onion.
- Cover and cook for 6-7 hours on Low or 3.5-4.5 hours on High, until the internal temperature reaches 155-160 degrees F (68-71 degrees C) inside. It will rise another ~10 degrees during broiling and resting. If you can, lift the lid about an hour into cooking and use a pastry brush to spread the herb butter more evenly over the top and sides of the turkey. (Don’t use melted butter from the beginning because it will all drip off the cold turkey.)
- When the turkey is done, discard the onions but save the liquid below, which you can use as turkey broth (in any recipe that calls for chicken or turkey broth).
- Toward the end, preheat the broiler and place the rack close to it, with just enough room for the turkey to fit underneath. Transfer the turkey breast to a baking dish or roasting pan , and broil for 4-8 minutes , until browned. Rest for 10 minutes before slicing.
LAST STEP: Leave a rating to help other readers, or tag me @wholesomeyum on Instagram. I’d love to hear from you!
Maya’s Recipe Notes
Serving size: ~6-8 oz cooked turkey, or 1/10 of entire recipe
- Turkey breast sizes: The amounts above are based on a 7-pound bone-in turkey breast, which is equivalent to about a 5-pound boneless turkey breast. If yours is smaller, you can scale the entire recipe down by adjusting the number of servings on the recipe card. But, I find it’s fine to use the same ingredient amounts even for smaller turkey breasts. The only exception is the salt — use about 3/4 teaspoon per pound of bone-in turkey breast or 1 teaspoon per pound of boneless turkey breast.
- Note on onions and nutrition info: I recommend discarding the onions because they won’t have much flavor by the end. Their purpose is to elevate the turkey breast in the slow cooker and add flavor. You can eat them if you like, but they are not included in the nutrition info. The serving size weight is the edible portion, not including bones.
- Tips: Check out my recipe tips above! I’ve got several tips on getting even cooking for juicy results, how to best spread the butter, info on carving, and even gravy instructions.
- Storage: Keep leftovers in the fridge for up to 3-5 days.
- Reheating: Warm in the slow cooker on Low, or in the oven at 300 degrees F, with a little broth to stay juicy.
- Freezing: Up to 3 months in the freezer.
📖 Want more recipes like this? Find this one and many more in my Low Carb Holiday Cookbook !
I provide nutrition facts as a courtesy. Have questions about calculations or why you got a different result? Please see my nutrition policy .
Add Your NotesYour Notes
© Copyright Maya Krampf for Wholesome Yum. Please DO NOT SCREENSHOT OR COPY/PASTE recipes to social media or websites. We’d LOVE for you to share a link with photo instead.
Crock Pot Turkey Breast
Gratitude Moment
I don’t have any pictures from serving this Crock Pot turkey breast, but for a Thanksgiving dish, it seemed only fitting to take a minute and remember something I’m grateful for. And oftentimes, it’s the little things, right?
