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Get ready, this slow cooker turkey breast with gravy is hands down my absolute favorite turkey recipe ever! It’s juicy, tender, packed with fresh herb flavor, and smothered in the most incredible mushroom gravy. Every bite is so good, truly next-level slow cooker comfort food.
This is everything you want in a healthy turkey recipe. It’s effortless, made with simple ingredients, and perfectly moist and flavorful every single time. The fresh thyme, rosemary, and sage make the whole kitchen smell amazing as it cooks… and the mushroom gravy? Out of this world!
If you want a tender, juicy turkey breast that never turns out dry, don’t miss this one. Whether you’re making it for the holidays or a cozy weeknight dinner, this easy turkey breast recipe is guaranteed to become an instant family favorite.
Wanting more incredible turkey recipes? Don’t miss our oven-roasted brined turkey breast and our juicy air fryer turkey breast. They’re both simple, delicious, and so satisfying!
Table of Contents
- Why You Will Love This Slow Cooker Turkey Breast
- Ingredients Needed
- Substitutions & Variations
- How To Make Slow Cooker Turkey Breast With Gravy
- How Long To Cook Turkey Breast in the Slow Cooker
- Serving Suggestions
- Shawna’s Expert Tips
- Storage Instructions
- More Slow Cooker Recipes to Try!
- SLOW COOKER TURKEY BREAST WITH GRAVY Recipe
Why You Will Love This Slow Cooker Turkey Breast
- So Juicy: The turkey breast turns out incredibly juicy and tender. No dry turkey here!
- Effortless: This recipe is effortless to make. The slow cooker does most of the work!
- Gravy: The mushroom gravy is so amazing paired with the turkey breast. It adds such incredible flavor!
- Flavorful: The turkey is seasoned to perfection and foolproof to make!
- Versatile: This recipe is perfect for Thanksgiving, holiday gatherings, or anytime you’re craving a cozy meal.
Ingredients Needed
- Turkey Breast: Use a 2 ½ to 3-pound bone-in turkey breast for this recipe.
- Olive Oil: For searing the turkey and sautéing the onion, garlic, and mushrooms.
- Seasonings & Herbs: Season the turkey breast with salt, pepper, garlic powder, onion powder, thyme, rosemary, and sage.
- Onion, Garlic, & Mushrooms: Add incredible depth of flavor to the gravy.
- Chicken Broth: The base of the easy and delicious gravy.
- Cornstarch Slurry: Make a cornstarch slurry to thicken the gravy by combining equal parts cornstarch and cold water.
Find the full measurements in the recipe card below.
Substitutions & Variations
- Herbs to Use: We love using fresh herbs in this recipe. They give the turkey and gravy a bright, aromatic flavor. If you don’t have fresh herbs, dried herbs work perfectly. Or, you can use this poultry seasoning blend.
- Boneless Turkey Breast Option: Cook on low for 4-5 hours or on high for 2 ½ to 3 ½ hours, or until fully cooked. Use 1 cup of low-sodium chicken broth.
- Gravy Variations: Add carrots, celery, or a splash of wine for extra depth. If you prefer smooth gravy, strain it before thickening it with the cornstarch slurry. Or, you can omit the mushrooms if desired for a classic gravy, similar to our homemade chicken gravy.
- Turkey Swap: Don’t have turkey breast? Swap with chicken breasts or try our easy slow cooker chicken and gravy recipe!
How To Make Slow Cooker Turkey Breast With Gravy
Step 1: Heat one teaspoon of olive oil in a large skillet over medium heat on the stovetop.
Step 2: Sauté the diced onion, crushed garlic, and sliced cremini mushrooms for 3-5 minutes, until lightly browned.
Step 3: Transfer the sautéed onion, garlic, and mushrooms to the slow cooker and pour the chicken broth over them.
Step 4: Remove the skin from the turkey breast. Then, pat the turkey dry.
Step 5: In a small bowl, thoroughly mix the salt, pepper, garlic powder, onion powder, thyme, rosemary, and sage.
Step 6: Rub the seasoning mixture onto the turkey breast.
Step 7: Heat the remaining teaspoon of olive oil in the skillet over medium-high heat. Sear the turkey breast 2-3 minutes per side, until golden brown.
Step 8: Place the seared turkey, breast side up, on top of the sautéed onions, garlic, mushrooms, and broth in the slow cooker.
Step 9: Place the lid on the slow cooker and cook on low or high until fully cooked.
Step 10: Once fully cooked, transfer the turkey to a cutting board and cover it loosely with foil. Let it rest for 10-15 minutes to allow the juices to redistribute.
Step 11: Leave the mushrooms and liquid in the slow cooker. Make the cornstarch slurry by mixing the cornstarch and cold water in a bowl.
Step 12: Add the cornstarch slurry to the slow cooker. Turn the slow cooker to high and cook for 5-10 minutes, stirring occasionally, until the gravy thickens.
Step 13: When ready to serve, pour the mushroom gravy over the turkey breast and top with optional fresh chopped parsley.
How Long To Cook Turkey Breast in the Slow Cooker
Cook bone-in turkey breast in the slow cooker on low for 6-7 hours or on high for 3-4 hours, or until the turkey is fully cooked, when it reaches an internal temperature of 165°F.
Serving Suggestions
This slow cooker turkey breast with gravy is the ultimate star of the show! We love serving it over slow cooker mashed potatoes or cottage cheese mashed potatoes for Thanksgiving! It also pairs well with our small-batch stuffing, easy boxed stuffing, parmesan-crusted Brussels sprouts, homemade cranberry sauce, and healthy pumpkin pie. For more inspiration, see our roundup of 30+ healthy Thanksgiving sides and 20+ healthy Thanksgiving desserts!
Shawna’s Expert Tips
- Searing the Turkey: Searing the turkey breast before adding it to the slow cooker creates a beautiful golden crust, locks in juices, and releases the aroma of the herbs. This extra step adds depth and rich flavor to both the meat and the gravy. We highly recommend this step for the ultimate turkey!
- Sautéing Aromatics: Lightly sautéing the onion, garlic, and cremini mushrooms before adding them to the slow cooker enhances their natural sweetness and earthy flavor. The browned bits left in the pan add extra umami and richness to the gravy.
- Let It Rest: Let the turkey rest for 10-15 minutes before slicing for tender, juicy meat.
Storage Instructions
Storing: You can store leftover cooked turkey breast in an airtight container in the refrigerator for 2-3 days.
Freezing: You can freeze leftover turkey for 1-2 months in a freezer-safe container.
More Slow Cooker Recipes to Try!
- Slow Cooker Chicken With Mushroom Soup
- Slow Cooker Mashed Potatoes
- Crockpot Marry Me Chicken
- Slow Cooker Chicken and Gravy
- Slow Cooker Turkey Chili
If you try this recipe, please be sure to leave us a comment and star rating, ★★★★★, letting us know how it turns out for you.
SLOW COOKER TURKEY BREAST WITH GRAVY
Equipment
Ingredients
For the Turkey:
- 2.5-3 pound bone-in turkey breast
- 2 teaspoons olive oil, divided
- 1 teaspoon salt
- ½ teaspoon pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 tablespoon chopped fresh thyme, or 1 teaspoon dried thyme
- 1 tablespoon chopped fresh rosemary, or 1 teaspoon dried rosemary
- 1 teaspoon chopped fresh sage, or ½ teaspoon dried sage
For the Gravy:
- 1 medium diced onion, white, sweet, or brown
- 3 garlic cloves, crushed
- 8 ounces cremini mushrooms, sliced
- 1 ¼ cups low-sodium chicken broth
- 2 tablespoons cornstarch
- 2 tablespoons cold water
Instructions
- Heat one teaspoon of olive oil in a large skillet over medium heat on the stovetop.
- Sauté the diced onion, crushed garlic, and sliced cremini mushrooms for 3-5 minutes, until lightly browned, to bring out their natural sweetness and umami. (If skipping the sautéing step: Add the diced onions, garlic, and sliced mushrooms directly to the slow cooker with broth. The flavor will still be delicious.)
- Transfer the sautéed onion, garlic, and mushrooms to the slow cooker and pour the chicken broth over them.
- Remove the skin from the turkey breast. Then, pat the turkey dry.
- In a small bowl, thoroughly mix the salt, pepper, garlic powder, onion powder, thyme, rosemary, and sage.
- Rub the seasoning mixture onto the turkey breast, evenly coating the top and bottom.
- Heat the remaining teaspoon of olive oil in the skillet over medium-high heat. Sear the turkey breast 2-3 minutes per side, until golden brown. This adds depth of flavor.
- Place the seared turkey, breast side up, on top of the sautéed onions, garlic, mushrooms, and broth in the slow cooker. (If skipping the sear: Place the seasoned turkey breast directly on top of the onions, garlic, mushrooms, and broth.)
- Place the lid on the slow cooker and cook on low for 6-7 hours or on high for 3-4 hours, or until the internal temperature reaches 165°F.
- Once fully cooked, transfer the turkey to a cutting board and cover it loosely with foil. Let it rest for 10-15 minutes to allow the juices to redistribute.
- Leave the mushrooms and liquid in the slow cooker. Make the cornstarch slurry by mixing the cornstarch and cold water in a bowl.
- Add the cornstarch slurry to the slow cooker. Turn the slow cooker to high and cook for 5-10 minutes, stirring occasionally, until the gravy thickens. Optional: Blend with an immersion blender for a smooth gravy, or leave it as is.
- When ready to serve, pour the mushroom gravy over the turkey breast and top with optional fresh chopped parsley.
Video
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I’ve never done a turkey breast before but just bought one that is boneless. Does it have to be bone-in? Thanks!
Hi Kara, you can definitely use a boneless turkey breast. In the slow cooker, cook on low for 4-5 hours or high for 2½-3½ hours, or until fully cooked. Keep in mind that all slow cookers cook at different rates. Mine actually cooked a bit faster! You’ll just need 1 cup of low-sodium chicken broth. Let us know how it goes. I hope you love it!
I do something similar to this, but totally trying your recipe this year!!
Hi Dorene, thank you so much! I’m so happy you’re trying this slow cooker turkey breast recipe this year. I hope you love it, let me know how it turns out! It’s our favorite turkey recipe!