12 Turkey Breast Crock Pot Recipes That Stay Juicy Every Time

Turkey breast recipes for the crock pot work because the low, steady heat keeps this lean cut tender instead of drying it out. A good broth underneath adds moisture, and a quick spice rub gives the outside real character. The versions below take that forgiving foundation and push it in different directions, from bright citrus to deeply savory mushroom.

Start with the Classic Herb version for a straightforward Sunday dinner, go for the Salsa Verde Shredded when you want big flavor with almost no effort, try the Teriyaki Glazed for a sweet-and-salty crowd, and there is a Make-Ahead Shredded option for two weeknight dinners from one session.

Which Turkey Breast Crock Pot Recipes Should You Make?

Classic Herb Crock Pot Turkey Breast

This is the version you make when you want a whole turkey breast that slices cleanly for dinner and leaves you with a light pan gravy. The onion and carrot do double duty, lifting the meat off the bottom and flavoring the broth while it cooks.

Ingredients (makes 6 servings)

• Boneless, skinless turkey breast: 1.4 kg (3 lb)
• Chicken or turkey stock: 240 ml (1 cup)
• Onion, sliced: 1 medium
• Carrot, cut into chunks: 1 large
• Garlic, smashed: 3 cloves
• Dried thyme: 1 tsp
• Dried rosemary: 1 tsp
• Salt: 1 tsp
• Black pepper: 1/2 tsp
• Butter, melted: 2 tbsp

Instructions

Step 1: Mix the 1 tsp salt, 1/2 tsp black pepper, 1 tsp dried thyme, and 1 tsp dried rosemary in a small bowl, then rub the mixture all over the 1.4 kg (3 lb) turkey breast. You want every surface covered so the herbs form a light crust as the meat cooks.

Step 2: Scatter the sliced onion, carrot chunks, and smashed garlic cloves into the bottom of the crock pot. Pour in the 240 ml (1 cup) stock, then set the turkey breast directly on top of the vegetables, making sure you leave a little space around the sides.

Step 3: Drizzle the 2 tbsp melted butter over the turkey. Cover the cooker and let it go on high for 4 hours or on low for 7 hours, until an instant-read thermometer pushed into the thickest part reads 74C (165F). You will smell the herbs long before the timer goes off.

Step 4: Lift the turkey onto a cutting board and let it rest for 10 minutes while you strain the cooking liquid into a small saucepan. Simmer the liquid for 5 minutes to concentrate the flavors.

Step 5: Slice the turkey against the grain and serve it with the vegetables and the reduced pan juices spooned over the top. You can thicken the juices with a cornstarch slurry if you like, but they are good as they are.

Garlic Butter Crock Pot Turkey Breast

This one goes heavy on the garlic and finishes with a spoonful of butter so it tastes richer than a list of five ingredients has any right to. You’ll want the garlic chopped by hand so the pieces stay distinct.

Ingredients (makes 4 servings)

• Bone-in, skin-on turkey breast half: 1.1 kg (2.5 lb)
• Garlic cloves, finely chopped: 6
• Butter, softened: 4 tbsp
• Chicken stock: 120 ml (1/2 cup)
• Lemon, zested and juiced: 1
• Smoked paprika: 1/2 tsp
• Dried oregano: 1/2 tsp
• Salt: 3/4 tsp
• Black pepper: 1/4 tsp

Instructions

Step 1: Combine the 4 tbsp softened butter, 6 finely chopped garlic cloves, 1/2 tsp smoked paprika, 1/2 tsp dried oregano, 3/4 tsp salt, 1/4 tsp black pepper, the lemon zest, and 1 tbsp of the lemon juice in a small bowl. Stir with a fork until you have a thick, spreadable compound butter.

Step 2: Loosen the skin on the turkey breast half with your fingers, then rub two thirds of the garlic butter underneath the skin. Smear the remaining butter over the outside so the skin gets a head start on browning.

Step 3: Place the turkey in the crock pot, skin side up, and pour the 120 ml (1/2 cup) chicken stock around it without washing off the butter. Cover the cooker and let it go on low for 5 hours, until a thermometer you slide into the thickest part reads 74C (165F).

Step 4: Carefully lift the turkey onto a foil-lined tray and brush the remaining 2 tbsp lemon juice over the skin. Slide it under a hot broiler for 5 minutes to crisp the skin, and you watch closely so it doesn’t burn.

Step 5: Slice the turkey and serve it hot, spooning the buttery pan juices from the pot over each piece. You will notice the garlic turns soft and mellow, not sharp.

Honey Mustard Crock Pot Turkey Breast

The honey mustard here cooks down into a sticky, sweet-tart glaze that clings to every slice. I keep extra mustard on the table for anyone who wants a sharper hit.

Ingredients (makes 5 servings)

• Boneless, skinless turkey breast: 1.3 kg (2.8 lb)
• Dijon mustard: 3 tbsp
• Whole grain mustard: 1 tbsp
• Honey: 3 tbsp
• Chicken stock: 80 ml (1/3 cup)
• Apple cider vinegar: 1 tbsp
• Garlic powder: 1 tsp
• Onion powder: 1/2 tsp
• Salt: 3/4 tsp
• Black pepper: 1/4 tsp
• Cornstarch: 2 tsp

Instructions

Step 1: Whisk the 3 tbsp Dijon mustard, 1 tbsp whole grain mustard, 3 tbsp honey, 1 tbsp apple cider vinegar, 1/2 tsp onion powder, 3/4 tsp salt, and 1/4 tsp black pepper in a small bowl until the honey is fully dissolved. You will have a thin, glossy marinade.

Step 2: Place the 1.3 kg (2.8 lb) turkey breast in the crock pot and pour the honey mustard mixture over it, turning the meat so every side is coated. You can let this sit for 15 minutes while you get the pot plugged in, or start cooking right away.

Step 3: Slide the 80 ml (1/3 cup) chicken stock down the side of the pot, being careful not to wash the coating off the turkey. Cover the cooker and let it go on low for 6 hours, flipping the breast once halfway through so the underside gets the same glaze you see on top.

Step 4: Lift the turkey out onto a board and whisk the 2 tsp cornstarch with 1 tbsp cold water, then stir that slurry into the cooking liquid. Bring the liquid to a simmer in a small saucepan and cook for 3 minutes, until it thickens enough to coat the back of a spoon.

Step 5: Slice the turkey and spoon the thickened glaze over it. Serve the rest of the mustard glaze in a small pitcher on the side, because you will want it on everything else too.

Salsa Verde Shredded Turkey Breast

You need four ingredients and about five minutes of work before this turns into juicy shredded meat for tacos, bowls, or a pan of nachos. The salsa verde does all the seasoning as it steams into the turkey.

Ingredients (makes 8 servings)

• Boneless, skinless turkey breast: 1.6 kg (3.5 lb)
• Salsa verde, jarred or fresh: 340 g (1 1/2 cups)
• Onion, thinly sliced: 1 medium
• Garlic cloves, smashed: 4
• Ground cumin: 1 tsp
• Salt: 1/2 tsp
• Black pepper: 1/4 tsp
• Lime, cut into wedges: 1

Instructions

Step 1: Season the 1.6 kg (3.5 lb) turkey breast all over with the 1/2 tsp salt, 1/4 tsp black pepper, and 1 tsp ground cumin, rubbing it in with your hands. You can do this right in the crock pot if you want to save a dish.

Step 2: Spread the sliced onion and smashed garlic under, around, and on top of the turkey. Pour the 340 g (1 1/2 cups) salsa verde over everything, then use your hands or a spoon to nudge the turkey down into the liquid.

Step 3: Set the cooker to high and let it go for 4 hours, until the meat shreds easily when you press it with two forks. Check it at the 3 hour mark, because turkey can go from juicy to dry quickly.

Step 4: Lift the turkey to a cutting board and shred it with two forks, then return the meat to the pot and stir it into the salsa. You want every piece glossy and coated, not swimming, so leave the extra sauce in the pot for spooning later.

Step 5: Serve the shredded turkey in warm tortillas with lime wedges, sliced avocado, and fresh cilantro. Squeeze lime over your plate right before you eat.

Cajun Spiced Crock Pot Turkey Breast

This one is for the nights you want the flavor to hit hard without much work. The spice blend makes its own crust, and the bell pepper and celery turn into a sort of chunky relish underneath.

Ingredients (makes 4 servings)

• Boneless, skinless turkey breast: 900 g (2 lb)
• Smoked paprika: 1 tbsp
• Dried oregano: 1 tsp
• Onion powder: 1 tsp
• Garlic powder: 1/2 tsp
• Cayenne: 1/4 tsp
• Salt: 1 tsp
• Black pepper: 1/2 tsp
• Green bell pepper, diced: 1
• Celery stalks, diced: 2
• Chicken stock: 120 ml (1/2 cup)

Instructions

Step 1: Combine the 1 tbsp smoked paprika, 1 tsp dried oregano, 1 tsp onion powder, 1/2 tsp garlic powder, 1/4 tsp cayenne, 1 tsp salt, and 1/2 tsp black pepper in a small bowl. Rub this spice mix over every surface of the 900 g (2 lb) turkey breast, pressing firmly so it sticks, and you will see it cling to the meat instantly.

Step 2: Scatter the diced green bell pepper and celery into the crock pot, then lay the spiced turkey on top. Pour the 120 ml (1/2 cup) chicken stock down the side so you don’t wash the spice crust off the meat.

Step 3: Set the cooker to low and let it go for 5 hours, until the turkey reaches 74C (165F) at its thickest point. You will smell the smoked paprika drifting through the kitchen long before the timer goes off.

Step 4: Lift the turkey out and slice it against the grain, then stir the vegetables in the pot and taste the cooking liquid. Add a pinch of salt if you find it needs it, then spoon the pepper and celery mixture over the slices.

Step 5: Serve the turkey with the peppers, celery, and plenty of hot rice. If you have fresh parsley, scatter a little on top.

Teriyaki Glazed Crock Pot Turkey Breast

A homemade teriyaki glaze with actual ginger and garlic beats anything from a bottle, and it takes four minutes to stir together. This is the one I make when I want a glossy, slightly sweet centerpiece for rice bowls.

Ingredients (makes 6 servings)

• Boneless, skinless turkey breast: 1.3 kg (2.8 lb)
• Soy sauce: 80 ml (1/3 cup)
• Honey: 3 tbsp
• Rice vinegar: 1 tbsp
• Garlic, grated: 2 cloves
• Ginger, grated: 1 tbsp
• Cold water: 2 tbsp
• Cornstarch: 2 tsp
• Sesame oil: 1 tsp
• Green onion, sliced: 2

Instructions

Step 1: Whisk the 80 ml (1/3 cup) soy sauce, 3 tbsp honey, 1 tbsp rice vinegar, 2 grated garlic cloves, and 1 tbsp grated ginger together in a small bowl. You want the honey fully mixed in so the glaze thickens evenly later.

Step 2: Place the 1.3 kg (2.8 lb) turkey breast in the crock pot and pour the teriyaki mixture over it, turning the meat once so the underside sits in the liquid. Cover the cooker and let it go on low for 6 hours, until the turkey is fork-tender and registers 74C (165F) when you test it.

Step 3: Lift the turkey out to rest on a board while you make the glaze. Whisk the 2 tsp cornstarch into the 2 tbsp cold water, then stir that slurry into the hot cooking liquid in a small saucepan.

Step 4: Bring the liquid to a simmer over medium heat and cook for 3 minutes, whisking often, until it turns thick and shiny enough to coat the back of a spoon. Stir in the 1 tsp sesame oil right before you take it off the heat.

Step 5: Slice the turkey, spoon the warm glaze over the top, and scatter the green onions on. Serve it over hot rice with your favorite crisp vegetables.

Creamy Mushroom Crock Pot Turkey Breast

Mushrooms, stock, and a little cream at the end turn a plain turkey breast into a rich, saucy dinner that tastes like it simmered all day. I use cremini because they keep their shape better than white mushrooms.

Ingredients (makes 5 servings)

• Boneless, skinless turkey breast: 1.1 kg (2.5 lb)
• Cremini mushrooms, sliced: 340 g (12 oz)
• Onion, diced: 1 medium
• Garlic, minced: 3 cloves
• Chicken stock: 180 ml (3/4 cup)
• Heavy cream: 120 ml (1/2 cup)
• Dried thyme: 1 tsp
• Salt: 1 tsp
• Black pepper: 1/2 tsp
• Butter: 2 tbsp
• Cornstarch: 1 tbsp

Instructions

Step 1: Melt the 2 tbsp butter in a skillet over medium-high heat and add the 340 g (12 oz) sliced mushrooms. Cook them for 6 minutes, stirring only twice, so you get browned edges instead of steamed mushrooms.

Step 2: Scrape the mushrooms into the crock pot, leaving behind any browned bits in the pan, then add the diced onion and 3 minced garlic cloves. Season the 1.1 kg (2.5 lb) turkey breast with 1 tsp salt, 1/2 tsp black pepper, and 1 tsp dried thyme, and nestle it into the pot, making sure you push it down among the mushrooms.

Step 3: Splash the 180 ml (3/4 cup) chicken stock around the turkey, being careful not to rinse the mushroom layer. Cover the cooker and let it go on low for 5 hours, until the turkey reads 74C (165F) in the center and the mushrooms have softened into the broth. You will see the sauce thicken slightly as it cools.

Step 4: Lift the turkey out to a cutting board. Whisk the 1 tbsp cornstarch with 2 tbsp cold water, stir that into the cooking liquid, then pour in the 120 ml (1/2 cup) heavy cream and warm it through for 2 minutes while you whisk.

Step 5: Slice the turkey, spoon the creamy mushroom sauce over it, and serve with mashed potatoes or noodles. Crack black pepper on top if you like.

Lemon Pepper Crock Pot Turkey Breast

This is the brightest version in the list, with lemon zest and a good amount of black pepper doing most of the heavy lifting. It’s the one I reach for when the turkey needs to sit next to a pile of salad or steamed green beans.

Ingredients (makes 4 servings)

• Boneless, skinless turkey breast: 900 g (2 lb)
• Lemon, zested and juiced: 2
• Butter, melted: 3 tbsp
• Garlic, minced: 3 cloves
• Black pepper, coarsely ground: 1 tbsp
• Salt: 1 tsp
• Dried oregano: 1/2 tsp
• Chicken stock: 80 ml (1/3 cup)
• Cornstarch: 2 tsp

Instructions

Step 1: Zest both lemons into a small bowl, then squeeze in 3 tbsp of their juice. Stir in the 3 tbsp melted butter, 3 minced garlic cloves, 1 tbsp coarsely ground black pepper, 1 tsp salt, and 1/2 tsp dried oregano until you have a loose paste.

Step 2: Rub this lemon pepper mixture all over the 900 g (2 lb) turkey breast, making sure you work some into every fold. Let it sit for 10 minutes while you wipe out the crock pot insert, no need to rinse.

Step 3: Place the turkey in the crock pot and pour the 80 ml (1/3 cup) chicken stock around the edge. Cover the cooker and let it go on low for 5 hours, until the thickest part reaches 74C (165F) and the outside is fragrant with lemon.

Step 4: Lift the turkey to a cutting board. Whisk the 2 tsp cornstarch with 1 tbsp cold water and stir it into the pan juices, then simmer the liquid in a small saucepan for 2 minutes while you whisk, until it turns glossy.

Step 5: Slice the turkey and spoon over a little lemon pan sauce, then serve it with lemon wedges on your plate.

BBQ Pulled Turkey Breast for Sliders

Slow-cooked turkey breast shreds into the best kind of sandwich meat, all soft edges and tangy sweetness from a simple homemade BBQ sauce. This feeds a crowd and keeps warm in the crock pot for game day.

Ingredients (makes 12 sliders)

• Boneless, skinless turkey breast: 1.6 kg (3.5 lb)
• Tomato paste: 2 tbsp
• Ketchup: 120 ml (1/2 cup)
• Apple cider vinegar: 2 tbsp
• Brown sugar: 2 tbsp
• Worcestershire sauce: 2 tsp
• Smoked paprika: 1 tbsp
• Garlic powder: 1 tsp
• Onion powder: 1/2 tsp
• Salt: 1 tsp
• Slider buns: 12

Instructions

Step 1: Whisk the 2 tbsp tomato paste, 120 ml (1/2 cup) ketchup, 2 tbsp apple cider vinegar, 2 tbsp brown sugar, 2 tsp Worcestershire sauce, 1 tbsp smoked paprika, 1 tsp garlic powder, 1/2 tsp onion powder, and 1 tsp salt together in a small bowl. You will have a thick, tangy sauce that smells like a backyard barbecue.

Step 2: Season the 1.6 kg (3.5 lb) turkey breast lightly with a pinch of salt, then place it in the crock pot and pour half of the BBQ sauce over the top, saving the rest for later. Turn the meat once so every side is painted, and you can use a spoon to spread it around.

Step 3: Set the cooker to low and let it go for 7 hours, until the turkey shreds with no resistance when you twist two forks into it. Check it at 6 hours, because you want the meat to pull apart, not turn to mush.

Step 4: Lift the turkey out and shred it into long strands on a cutting board, then return the meat to the pot. Stir in the reserved BBQ sauce and let it warm through for 10 minutes with the lid on, so every strand you pull gets coated.

Step 5: Pile the pulled turkey onto the 12 slider buns and serve them with pickles and coleslaw. You’ll need plenty of napkins.

Ranch Crock Pot Turkey Breast

A spoonful of ranch seasoning gives this turkey a herby, tangy crust that goes with mashed potatoes or a pile of roast vegetables. You can make your own mix in two minutes, or use the jar from the pantry.

Ingredients (makes 6 servings)

• Boneless, skinless turkey breast: 1.3 kg (2.8 lb)
• Ranch seasoning mix, homemade or store-bought: 2 tbsp
• Onion powder: 1/2 tsp
• Garlic powder: 1/2 tsp
• Salt: 1/2 tsp
• Black pepper: 1/4 tsp
• Butter, softened: 3 tbsp
• Chicken stock: 120 ml (1/2 cup)
• Carrot, cut into chunks: 1
• Celery stalks, cut into chunks: 2

Instructions

Step 1: Mix the 2 tbsp ranch seasoning mix, 1/2 tsp onion powder, 1/2 tsp garlic powder, 1/2 tsp salt, and 1/4 tsp black pepper into the 3 tbsp softened butter until you have a smooth paste. This is your seasoning base, and it smells like dill and onion before it even hits the meat.

Step 2: Rub the butter mixture all over the 1.3 kg (2.8 lb) turkey breast, working it into every crevice with your fingers. You want a fairly even layer so each bite gets the same herby tang.

Step 3: Scatter the carrot chunks and celery chunks into the crock pot, then set the turkey on top and pour the 120 ml (1/2 cup) chicken stock around the sides. Cover the cooker and let it go on low for 5 hours, until the turkey reaches 74C (165F) in the center, and you can smell the herbs as it steams.

Step 4: Lift the turkey out to rest for 8 minutes while you strain the vegetables from the cooking liquid. Stir the vegetables with a little of the liquid and a pinch of salt, then taste and adjust the seasoning if you think it needs more.

Step 5: Slice the turkey and serve it with the cooked vegetables and pan juices. Mashed potatoes are the obvious side, but you already knew that.

Crock Pot Turkey Breast with Cranberry Chutney

Cranberries cook down with orange and a little sugar into a tart, jammy chutney that brightens the turkey instead of weighing it down. This one feels like a holiday dinner without anyone standing over a stove.

Ingredients (makes 6 servings)

• Boneless, skinless turkey breast: 1.4 kg (3 lb)
• Fresh or frozen cranberries: 170 g (1 1/2 cups)
• Orange, zested and juiced: 1
• Honey: 2 tbsp
• Apple cider vinegar: 1 tbsp
• Ground ginger: 1/2 tsp
• Salt: 1 tsp
• Black pepper: 1/2 tsp
• Garlic powder: 1/2 tsp
• Chicken stock: 120 ml (1/2 cup)
• Butter: 1 tbsp

Instructions

Step 1: Season the 1.4 kg (3 lb) turkey breast all over with the 1 tsp salt, 1/2 tsp black pepper, and 1/2 tsp garlic powder, rubbing it in with your hands.

Step 2: Scatter the 170 g (1 1/2 cups) cranberries into the crock pot, then place the seasoned turkey on top and tuck the orange zest around it. Pour in the 120 ml (1/2 cup) chicken stock and 1 tbsp apple cider vinegar down the side, so you don’t knock the rub off the meat.

Step 3: Set the cooker to low and let it go for 6 hours, until the turkey reaches 74C (165F) and the cranberries have burst into a loose sauce. You will see the liquid turn a deep ruby red as it simmers.

Step 4: Lift the turkey out to rest while you finish the chutney. Stir the 2 tbsp honey, 1/2 tsp ground ginger, and 2 tbsp of the orange juice into the cranberry mixture, then mash half the berries with a fork so it thickens into a chunky sauce.

Step 5: Slice the turkey and spoon the cranberry chutney over the top, then dot with the 1 tbsp butter just before serving. This goes beautifully with roasted green beans or a simple wild rice pilaf, and you can serve the extra chutney on the side.

Make-Ahead Shredded Turkey Breast

This is the batch-cooking version, cooked plain with just enough stock to keep it moist, then shredded and frozen in two portions so you have future tacos, soups, and grain bowls waiting. The key is shredding it while warm and packing it with some of its own cooking liquid.

Ingredients (makes 2 freezer bags, 4 servings each)

• Boneless, skinless turkey breast: 2.3 kg (5 lb)
• Chicken stock: 240 ml (1 cup)
• Onion, quartered: 1 large
• Garlic, smashed: 4 cloves
• Bay leaf: 1
• Salt: 2 tsp
• Black pepper: 1 tsp
• Olive oil: 1 tbsp

Instructions

Step 1: Rub the 2.3 kg (5 lb) turkey breast all over with the 2 tsp salt, 1 tsp black pepper, and 1 tbsp olive oil. You want every surface slick and seasoned before it goes into the pot.

Step 2: Place the onion quarters and smashed garlic cloves in the bottom of the crock pot, then lay the turkey on top and add the 1 bay leaf. Pour the 240 ml (1 cup) chicken stock around the meat so you don’t wash off the seasoning.

Step 3: Set the cooker to low and let it go for 8 hours, until the turkey shreds without resistance when you pull it with two forks. Check it at 7 hours, because slow cookers vary and you want soft, not mushy, meat.

Step 4: Lift the turkey out and shred it into a large bowl, discarding any tough bits and the bay leaf. Stir in 120 ml (1/2 cup) of the cooking liquid, a little at a time, until the meat is moist but not soupy, then let it cool for 15 minutes before you pack it up.

Step 5: Divide the shredded turkey into two freezer-safe containers, pressing it down gently, and label each one with the date. You can freeze one for up to 3 months and use the other tonight in tacos, soup, or a quick grain bowl.

The single most important step across all of these is checking the turkey’s internal temperature rather than trusting the timer alone. A probe thermometer tells you the exact moment the meat hits 74C (165F), so you never end up with dry slices because the cooker ran a little hot or a little cool.

Pick the one that sounds like tonight, get the seasoning in your hands, and let the slow cooker carry the rest.