Slow Cooker Boneless Turkey Breast

Slow cooker turkey made in the slow cooker topped with gravy.

5 from 2 votes

Slow Cooker Boneless Turkey Breast

A delicious Boneless Turkey Breast in the crockpot is a great way to cook a turkey breast with gravy with very little effort. The turkey is moist and tender, every time. A great way to make a holiday turkey dinner without using the oven.

Course Main Course

Cuisine American

Keyword boneless turkey breast in crock pot, slow cooker boneless turkey breast

Prep Time 5

Cook Time 3 30

rest time 0

Total Time 3 35

Servings servings

Calories 316kcal

Author Eileen Kelly

Equipment

Ingredients

3-5 pound boneless turkey breast
2 (0.87) ounce envelopes brown gravy mix divided
1 ounce ranch seasoning Note 1
1 ½ cups water divided ¾ and ¾ cup
¼ teaspoon paprika
¼ teaspoon poultry seasoning
¼ teaspoon black pepper
4 Tablespoons unsalted butter (cut into squares)

Instructions

Remove the netting from the 3-5 pound boneless turkey breast Place the turkey into the slow cooker.
In a small mixing bowl, whisk together 1 packet of the brown gravy mix, 1 ounce ranch seasoning, and ¾ cup water.
Pour the mixture over the turkey breast.
In a small bowl, whisk ¼ teaspoon paprika, ¼ teaspoon poultry seasoning, and ¼ teaspoon black pepper. Sprinkle this seasoning mix over the turkey.
Place 4 Tablespoons unsalted butter (cut into squares) on top of the turkey
Cover and cook on low for 3-5 hours or until a meat thermometer inserted in the thickest part reads 165°F-170°F. (note 1)
Once cooked through, remove the turkey from the slow cooker and set it aside to rest for 10 minutes before slicing.
While the turkey rests, whisk the remaining envelope of brown gravy mix into the slow cooker with the remaining ¾ cup water. Cook on low for 15 minutes to blend warm the gravy.
Slice the turkey breast, serve, and enjoy.

Notes

Be sure to check the Expert Tips and FAQs above with important tips and questions that can help make a delicious recipe.

Note 1: If using a packet, 1 envelope will yield 1 ounce.

Note 2: Cooking times in a slow cooker can greatly vary which is why I have given the cooking time 3 to 5 hours. Begin checking the turkey at 3 hours of cooking time. The internal temperature will be 165°F /74°C when the turkey is cooked through.

Storage: Store leftovers in a covered airtight container in the refrigerator for up to 3 days.

Tips and Tricks:

● This recipe also works with a bone-in turkey breast, but will require a little longer cook time.

● The netting can stay on the turkey to help hold it together, but it can be messy to remove after cooking. I have not had any trouble with the turkey falling apart without the netting.

● You can pop the turkey under the broiler for a few minutes to crisp up the outside if desired.

● I love making this during the week and making the most amazing turkey sandwiches out of it.

● You can add some carrots, onion, and celery underneath the turkey for some aromatics.

I'm not a registered dietician, I do my best to provide the most accurate nutritional values. Any nutritional data I provide is an approximation. Actual dietary information can vary based on ingredients and portion sizes.

Check out my store. I am sharing great finds for not just cooking, I hope you check it out here, Everyday Eileen

Nutrition