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This image showcases a beautifully cooked Crockpot Turkey Breast served on a white round plate, garnished with fresh chopped cilantro and accompanied by a small bowl of gravy.

Crockpot Turkey Breast Recipe

This Crockpot Turkey Breast recipe is a fuss-free way to achieve tender, flavorful turkey with minimal effort. Coated in onion soup mix, the turkey cooks slowly to perfection in a slow cooker, making it an excellent centerpiece for any gathering or holiday meal.
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Prep Time 10 minutes
Cook Time 8 hours
Total Time 8 hours 10 minutes
Course Main Course
Cuisine American
Servings 12 people
Calories 273 kcal

Equipment

  • Instant-read thermometer
  • Knife for trimming excess skin
  • Gravy boat
  • Serving platter
  • Small bowl for mixing spices (if needed)
  • Slow cooker

Ingredients
  

  • 1 envelope dry onion soup mix
  • 1 bone-in turkey breast

Instructions
 

  • Rinse the turkey breast thoroughly and pat it dry.
    This image shows a raw turkey breast being rinsed under water and then patted dry with a paper towel in preparation for cooking.
  • Trim excess skin while keeping the skin that covers the breast intact.
    This image shows a turkey breast being trimmed with scissors, removing excess skin for a cleaner and leaner preparation.
  • Coat the turkey breast, including under the skin, with onion soup mix.
    This image shows an onion soup mix being generously sprinkled and rubbed onto the turkey breast for flavorful seasoning.
  • Place the turkey in a slow cooker.
    This image shows the seasoned turkey breast carefully positioned in a slow cooker, ready to be cooked to perfection.
  • Cover and cook on High for 1 hour.
    This image shows a slow cooker with the turkey breast inside, set to low heat, ensuring a long, slow cooking process for tender and flavorful results.
  • Reduce the heat to Low and continue cooking for 7 hours.
    This image shows the turkey breast cooking on high heat in the slow cooker, with steam beginning to rise as it starts to cook.
  • Check doneness with an instant-read thermometer; it should register 165°F (74°C) near the bone.
    This image shows a meat thermometer being used to check the internal temperature of the turkey breast to ensure it’s fully cooked.
  • Serve the turkey breast with your favorite gravy.
    This image shows the cooked turkey breast sliced and plated, garnished with chopped cilantro and served alongside a bowl of savory gravy.

Notes

  • For extra flavor, add garlic cloves or herbs like rosemary and thyme inside the cavity or under the skin.
  • Avoid lifting the lid during cooking to maintain consistent heat and moisture.
  • Let the turkey rest for 10 minutes before slicing to retain juiciness.