Hey friends! I’ve got a quick recipe for you today that just might be the one thing you need to ensure a flawless Thanksgiving!
Did you know that you can make an entire turkey breast in your crock pot? Not only that, but using this method produces a tender, flavorful turkey that is juicey to the very last bite and plenty enough for a big family meal. What is pictured here is just a portion of what a full turkey breast makes so make sure you try this one soon, you may be surprised at how often your family has turkey for supper!
Ingredients
- 1 bone in turkey breast 5-7 pounds (fully thawed)
- 1 stick 1/2 cup butter, melted
- 1/2 teaspoon rubbed sage
- 1 tablespoon Italian Seasoning
- Kosher Salt to taste (1-2 teaspoons)
Instructions
- Place thawed turkey in 6 quart slow cooker. Pour butter over. Sprinkle with Kosher Salt to taste and then sprinkle other seasonings over. Cover and cook on low 7-8 hours.
Notes
Tips: Make sure you buy a turkey breast that will fit in your slow cooker. The largest I've been able to fit in my slow cooker is a 7 pound.
Most turkey breasts are sold frozen. The best and easiest way to thaw it is to purchase a few days before you plan on cooking and keep it in the fridge.
Tried this recipe?Mention @southernplate or tag #southernplate!
You might also enjoy:
A grateful heart is not only the greatest virtue, but the parent of all other virtues.
~Cicero
Yum 
Will it come out brown, the skin or can I sear it first. What do you think.
You can try searing it first if you like but once you cook it the skin will soften again so if you were going for crispy I’m afraid that would be counter productive. It will get a little golden on top and if your slow cooker crock insert can take the heat you could put it under the broiler on low, with the lid off and the crock insert outside of the crock pot and plenty of distance from the element, after it’s fully cooked.
Note to anyone reading this: I don’t personally recommend doing this 🙂 There are a lot of things that could go wrong so I can’t suggest it but wanted to present the general idea 🙂
I use my little blowtorch thing that browns and makes the surgery crust on creme brûlée (love). That is a handy little tool. Really helps with “presentation” when it counts. Love all facets of your site. Annett
Oh my goodness, I would have way too much fun with one of those!
Yes, browning the skin under the broiler works well (I’ve done it many times…). HOWEVER, remove it from the crock and place on a shallow baking sheet (with low sides like a jelly roll pan) that can withstand the heat of the broiler. Also, I suggest a higher broiler setting to brown it quickly. If done on low, the time it takes to brown the skin will overcook the breast meat.
Thank you for sharing your experience and such wonderful advice!
I’m having trouble finding a frozen bone-in turkey breast, not smoked. Where do you buy yours and what brand? Thank you Patti, Jackson Ms.
Hey! I usually get butterball and find them at WalMart.
I’m doing a crock pot turkey breast for Thanksgiving, I’ve never done it before and I was all set to do this recipe, but then I saw your recipe where you did a honey mustard kind, which one do you like better? Thanks for any help, I don’t have time to try both before Thanksgiving
This one is my favorite for Thanksgiving, the other one is my favorite for every other time of year now 🙂
thanks!
Oh my gosh. I just sent my hubby to the store to get a turkey breast because I was going to try the other recipe you have for slow cooker turkey. (The one that uses honey mustard)
I think this recipe sounds better. Does it taste a lot different? I’m not crazy about honey mustard but was going to try it.
Hey Shyanna! I love both of them but this one is a little different. The kids (14, 14, and 19) said this one is their favorite 🙂
I do this more for a Thanksgiving type taste, the other is one I use a lot outside of the season – but I’ve used it during the season as well 😉
Thank you Christy!!
I crisp up my turkey-chicken skin with that little blowtorch thing that I was given because I like that custard with crunchy burnt sugar on top-creme brûlée. It’s a handy little tool. Christy, love your blog and all its facets.
Patience is not my superpower. Sorry to send twice.
We eat turkey breasts year round. This will be perfect for us other than Thanksgiving. As mentioned, we also use the blow torch to crisp the skin. I just bought a 7.25 lbs breast that were on sale for .88 per lbs.
Baltis, I love it when you comment!
Just glad to be here and hope to help the team!!!!!!
Forgot to mention that using your temp probe and remove at 165 internal takes out the guess work of ‘how long to cook.’ The wire fits easily under your lid and won’t effect the slow cooker constant heat.
I can’t imagine the italian seasoning on the turkey – do you taste it – now the sage sounds wonderful. Can I leave the italian seasoning off – will it make or break the recipe.
You sure can! You don’t taste it very much, it just adds additional body. Feel free to adjust the herbs and spices however you’d like though 🙂
Christy, this sounds so easy and wonderful. I can’t wait until Thanksgiving, got to try it this weekend. I love the platter it’s on. Where did you get it from?
Hi Christy,
Do you use an air fryer or have any recipes for them? I just got one recently, and it’s now replaced my slow cooker as my favorite go-to kitchen appliance. I want to try a turkey breast in it. Wanted to know if you had any tips or recipes. Thanks 🙂
Tina
Christy,
If you are looking for a larger capacity crock-pot, I may have the answer for you. My daughter’s old 3 qt just gave out. On Amazon I found an 8 qt model for her. I had no idea they made such a monster! It was the trademark ‘Crock-Pot’ brand. Cost was $34.00 with free delivery tomorrow, Sunday. I didn’t realize that Sunday delivery was available either. I feel like a nickel waiting on change. I gotta start keeping up better!
I just wanted to come back and comment about my results with this recipe. Simply put IT IS DELICIOUS!!! Oh. My. Stars. So moist and tender and delicious! I am not a big turkey fan (hubby LOVES turkey) but I found this to be so good!! I followed the recipe exactly as Christy has it and it was perfect. The only thing I did wrong was getting a turkey breast that was too big for the crockpot but hubby just cut the turkey breast in half and it fit.
Thank You Christy for this wonderful and EASY recipe. I will be making this a lot I am sure!!
I just want to add that if you’re concerned about the turkey tasting like Italian Dressing don’t worry. The turkey has a great taste but it does not taste like Italian Dressing. I can’t really put my finger on what it tastes like but my hubby said it tastes “Thanksgiving-y”.
It is sooooooooooo gooooooood!!!!
Christy,
I bought 2-3 lb. boneless (not bone-in) turkey breasts. Can I put them both in the crock pot together and follow the recipe the same? Or should I do something different?
If they will both fit in there you sure can!
Does time need to be adjusted for 2 breasts? I usually cook one for 6 hours.
If you can fit two in there they should still cook in about the same amount of time, maybe add an hour. I think getting two to fit will be the biggest problem I’m afraid.
Melissa,
I read your comment about putting two 3 lb boneless (not bone-in) turkey breasts in the crockpot together. How did that work out for you? Low 7-8 hours? I would like to try also?
I need the recipe for Baked Ham with Easy Peasy Glaze for Thanksgiving. All the links on your website lead me to Slow Cooker Turkey Breast. How do I get the ham recipe?
hey Mary! I found the post but I can’t get the link to direct to that link. It keeps redirecting to this one. I’m still working on it. I know that recipe is in my first cookbook, if you happen to have that.
My daughter can’t use butter, can I sub olive oil for the butter?
I can’t see why not, I have always used butter but you shouldn’t have a problem.