How Long to Cook Turkey Breast in Slow Cooker?

A turkey breast cooked in a slow cooker is a simple, flavorful option for any meal. This method delivers tender, juicy meat with minimal effort. It’s perfect for holidays or weeknight dinners.

Slow cookers create a moist environment, keeping the turkey breast succulent. You don’t need advanced cooking skills to get it right. With the right timing, you’ll have a delicious dish everyone loves.

This guide covers selecting, preparing, and cooking a turkey breast. You’ll find clear steps, flavor tips, and safety advice. Let’s explore how to make a perfect slow cooker turkey breast.

Why Use a Slow Cooker for Turkey Breast?

Slow cookers are ideal for busy days, as they require little attention. The low, steady heat ensures tender, juicy turkey breast every time. It’s a hands-off way to cook a flavorful meal.

This method infuses the turkey with seasonings and broth. It’s great for small gatherings or meal prep. The slow cooker also frees up oven space for sides.

You can set it and forget it, making it beginner-friendly. The result is a moist, evenly cooked turkey breast. It’s a stress-free option for any occasion.

Selecting the Right Turkey Breast

Choose a boneless turkey breast, ideally 2 to 6 pounds, for slow cooker use. A 3-4 pound breast serves 4-6 people. Look for smooth skin and firm meat.

Ensure the turkey is fresh or fully thawed if frozen. Check for added brines, as these affect seasoning. Skin-on breasts retain more moisture but can be skinless for less fat.

Avoid oversized breasts that won’t fit your slow cooker. Thaw frozen turkey in the fridge, allowing 24 hours per 4 pounds. Check the sell-by date for freshness.

Essential Ingredients and Equipment

You’ll need a turkey breast, olive oil or butter, salt, pepper, and herbs like thyme or rosemary. Broth or water keeps the turkey moist. Optional garlic or citrus adds flavor.

A 6-quart slow cooker, meat thermometer, and tongs are essential. A cutting board helps with prep and carving. No roasting rack is needed for slow cooking.

Here’s a quick list of basics:

• Boneless turkey breast (2-6 pounds)
• Olive oil or butter
• Salt, pepper, and herbs
• Chicken broth or water

Preparing the Turkey Breast

Rinse the turkey breast under cold water and pat dry with paper towels. This helps seasonings stick and ensures even cooking. Remove any netting if present.

Rub the turkey with olive oil or butter, then season with salt, pepper, and herbs. For extra flavor, add garlic powder or dried sage. Place it in the slow cooker, skin side up.

Add ½ cup of broth or water to the slow cooker base. This prevents drying and creates flavorful juices. Optionally, add onion or lemon slices for aroma.

How Long to Cook Turkey Breast in Slow Cooker

A turkey breast takes 5 to 7 hours on low (or 3 to 4 hours on high) in a slow cooker to reach an internal temperature of 165°F. A 3-6 pound breast typically cooks in 6 hours on low. Follow these steps for a tender, juicy result.

Step 1: Season the Turkey

Coat the turkey breast with olive oil or butter. Sprinkle with salt, pepper, and herbs like rosemary or thyme. Rub seasonings evenly for full flavor.

Step 2: Set Up the Slow Cooker

Place the turkey breast in the slow cooker, skin side up. Add ½ cup of broth, water, or citrus juice to the base. This keeps the meat moist during cooking.

Step 3: Cook on Low or High

Cook on low for 5-7 hours or high for 3-4 hours, depending on size. A 3-4 pound breast takes about 6 hours on low. Avoid opening the lid to maintain heat.

Step 4: Check the Temperature

Use a meat thermometer to check the thickest part of the breast. It should reach 165°F for safety. Avoid overcooking to keep the meat juicy.

Step 5: Rest the Turkey

Remove the turkey from the slow cooker and cover loosely with foil. Let it rest for 10-15 minutes before slicing. This locks in juices for tenderness.

These steps ensure a perfectly cooked turkey breast.

Enhancing the Flavor

Add fresh herbs like parsley or sage to the slow cooker for aroma. Garlic cloves or orange slices in the base add subtle flavor. These touches make the turkey more vibrant.

Mix paprika or onion powder into your seasoning for a savory kick. A splash of soy sauce or honey in the broth adds depth. Experiment to suit your taste.

Use the cooking juices to make a quick gravy. Strain the liquid, thicken with a cornstarch slurry, and season to taste. This adds richness to your meal.

Cooking Times and Temperatures

Cooking time depends on the turkey breast’s size and slow cooker setting. On low, plan for 5-7 hours; on high, 3-4 hours, reaching 165°F internally. A meat thermometer ensures accuracy.

Here’s a guide for slow cooking:

Check the internal temperature to confirm doneness.

Tips for Best Results

Place vegetables like onions or carrots under the turkey for added flavor. This also elevates the meat for better cooking. Avoid overcrowding the slow cooker.

Keep the lid closed during cooking to maintain heat and moisture. Opening it extends cooking time significantly. Use a meat thermometer to avoid overcooking.

Resting the turkey after cooking is key for juiciness. Don’t skip this step, as it ensures tender slices. Slice against the grain for the best texture.

Serving Suggestions

Slice the turkey breast thinly for easy serving. Pair with sides like mashed potatoes, green beans, or cranberry sauce for a festive meal. It’s also great in sandwiches or salads.

Use the slow cooker juices to drizzle over slices for extra flavor. Serve with roasted vegetables or a fresh salad for balance. The turkey’s mild flavor complements many dishes.

For a holiday touch, garnish with fresh herbs or citrus slices. This creates a warm, inviting presentation. Your guests will love the tender, juicy turkey.

Storing and Reheating Leftovers

Refrigerate leftovers within 2 hours in airtight containers. They stay fresh for 3-4 days at 40°F or below. Wrap tightly to maintain moisture and flavor.

Reheat slices in a baking dish with a splash of broth, covered with foil. Warm at 300°F for 10-15 minutes to keep the meat tender. Alternatively, microwave in short bursts, covered with a damp paper towel.

Freeze leftovers for up to 3 months in freezer bags or wrapped in foil. Thaw in the fridge overnight before reheating. This preserves texture and taste.

Troubleshooting Common Issues

If the turkey is dry, it may have cooked too long. Check the temperature earlier to avoid exceeding 165°F. Adding extra broth to the slow cooker helps maintain moisture.

If the turkey lacks flavor, ensure enough seasoning is used. Increase herbs or add aromatics like garlic or onion. A flavorful broth in the base also helps.

If the turkey cooks unevenly, ensure it fits comfortably in the slow cooker. Rotate the breast halfway if your cooker has hot spots. Check multiple areas with a thermometer.

Summary

Knowing how long to cook turkey breast in a slow cooker makes for an easy, delicious meal. A 3-6 pound breast takes 5-7 hours on low or 3-4 hours on high, reaching 165°F. Follow the step-by-step guide for a juicy, tender result.

Proper seasoning and resting ensure a flavorful turkey breast. Pair with your favorite sides for a versatile meal. This method is perfect for stress-free cooking.

FAQ

How long to cook turkey breast in slow cooker on low?
A 3-6 pound turkey breast takes 5-7 hours on low to reach 165°F. Check the internal temperature for doneness. Use a meat thermometer for accuracy.

Can I cook a turkey breast on high in a slow cooker?
Yes, cook on high for 3-4 hours for a 3-6 pound breast. Ensure it reaches 165°F internally. Low is preferred for better tenderness.

Do I need to add liquid to the slow cooker?
Yes, add ½ cup of broth or water to keep the turkey moist. This also creates flavorful juices for serving. Don’t skip this step.

What if the turkey breast is too dry?
Check the temperature earlier to avoid overcooking past 165°F. Add extra broth to the slow cooker. Resting the meat helps retain juices.

How do I store leftover turkey breast?
Refrigerate within 2 hours in airtight containers for 3-4 days. Freeze for up to 3 months in freezer bags. Thaw in the fridge before reheating.