Slow Cooker Turkey Breast
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This simple Slow Cooker Turkey Breast recipe is perfect for Thanksgiving, or an easy weeknight dinner anytime! The turkey is juicy and flavorful, and the maple apple glaze on top is a delicious addition that only requires 4 ingredients. Free up space in your oven and make this tasty turkey recipe in a Crock Pot!
Table of contents
For this recipe, I’m helping you free up some oven space by cooking a turkey breast in a slow cooker. This recipe couldn’t be easier! In just 5 minutes, prep it in the slow cooker, then set it aside and forget about it while you make the rest of your meal!
The maple apple glaze keeps the turkey breast moist as it cooks and gives the finished turkey a sweet, flavorful exterior!
Cooking a turkey breast for Thanksgiving or Friendsgiving is perfect if you have a small group, or if you want to make different kinds of turkeys. Every year I make two or three different turkey breast recipes. This Bacon Wrapped Turkey Breast and this Cranberry Glazed Turkey Breast are both family favorites!
This slow cooker turkey breast recipe is not just for Thanksgiving though, it’s an easy recipe to make for a weeknight dinner anytime!
I always buy a couple of extra turkey breasts around Thanksgiving and store them in my freezer to make throughout the fall and winter for dinner. Even if you’re just making it for 2-4 people, the leftovers make delicious turkey sandwiches throughout the week!
Ingredients
- Boneless turkey breast – if you’re buying a frozen, packaged boneless turkey breast, you’ll usually find 2 turkey breasts in the package, bound together with netting. These packaged turkey breasts usually vary from 3-5 pounds in size. Turkey breast roasts can also be used in this recipe and these will also range from 3-5 pounds in size. The turkey breast used in this recipe is 4.75 pounds. During the month of November, these are quite easy to find at most grocery stores both fresh and frozen. During the rest of the year, you’ll find these frozen at most major grocery stores.
- Turkey seasoning – I highly recommend using my homemade seasoning blend. It’s so flavorful and easy to mix up in less than 5 minutes. It’s filled with herbs, like rosemary and thyme, and pantry staples like onion powder, garlic powder, kosher salt, and black pepper. Click the link to grab the recipe and make it in advance. You can store it in the pantry for up to 6 months and use it in several different recipes!
- Olive oil – combine it with the turkey seasoning to make a delicious wet rub for the turkey. This will give the turkey breast a golden brown color on the outside and add so much flavor.
- Onion – the onion will be used like a trivet for the turkey breast, to hold it up above the liquid in the slow cooker. It also adds flavor to the turkey and broth, which we’ll use to make the glaze for the turkey breast.
- Apple cider – this ingredient is the base of the glaze for the turkey breast. If you don’t want to make the glaze, you can replace the apple cider and maple syrup with 1 ½ cups chicken broth instead.
- Maple syrup – to sweeten the glaze for the turkey breast.
- Salt + black pepper – to season the maple apple glaze.
Instructions
I’ve included step by step photos below to make this recipe super easy to follow at home. For the full detailed recipe instructions and ingredient quantities, scroll to the recipe card at the bottom of this post.
- Season the turkey breast. In a small bowl, combine olive oil and turkey seasoning. Rub this mixture all over the outside of the turkey breast.
- Prepare the maple apple glaze. In a small mixing bowl, whisk together apple cider, maple syrup, salt and pepper.
- Place the turkey in a Crock Pot. Remove the peel from an onion, cut off the ends, then cut it in half. Place the two halves cut side down in a Crock Pot, about 2-3 inches away from each other. Place the seasoned turkey breast on top of the onions. Pour the maple apple glaze into the slow cooker. Close the lid.
- Slow cook the turkey. Turn the slow cooker to low for 5-6 hours, or high for 3-4 hours. If cooking the turkey in a Crock Pot set to high, I recommend using a meat thermometer to check the internal temperature of the turkey breast after 3 hours. The turkey breast is more likely to overcook if the slow cooker is on high, then if it’s set to low. After the turkey breast is cooked to an internal temperature of 165°F, remove it from the slow cooker. Place it on a cutting board and cover with foil.
- Prepare the maple apple glaze. Place a fine mesh strainer over a bowl. Use a ladle to spoon the liquid from inside the Crock Pot through the strainer and into the bowl. Discard anything in the strainer. Transfer the liquid from the bowl to a small pot on the stove over high heat. Bring the liquid to a boil. Simmer the liquid for 10 minutes, stirring throughout the cooking time. After the glaze starts to thicken, stir in a cornstarch slurry. This is a combination of 1 tablespoon cornstarch and 1 tablespoon water. Stir it into the glaze and continue to simmer for 2-3 minutes before removing it from the stove.
- Slice the turkey breast. After the liquid has cooked down to a glaze, slice the turkey using a sharp knife or electric knife. Serve the turkey with the glaze on the side for drizzling over the slices of turkey.
Turkey tips
You can make this recipe with a bone-in turkey breast, as long as your Crock Pot is large enough to hold it. A Crock Pot that is 7 quarts or larger should be able to accommodate a bone-in turkey breast. If you’re using a bone-in turkey breast, the bones should face down and the breast should face up in the Crock Pot.
If the turkey comes in netting, I recommend removing it before starting the recipe. This way, you don’t lose any of that delicious herb rub when you remove the netting after the turkey is cooked. If the turkey breast is in two pieces and they fall apart after you remove the netting, you can always use kitchen twine to tie the turkey breasts back together after you’ve rubbed it with the seasoning.
Leaving the skin on, or taking it off, is up to you. I like to remove the skin for this recipe because it will not crisp up in a slow cooker, leaving the texture less than desirable. I recommend that you remove it before you start the recipe. First, you’ll need to remove the turkey breast from any netting. Next, use a sharp knife to remove and discard the skin.
Recipe notes
- If you don’t want to make the maple apple glaze, you can replace the maple syrup, apple cider, salt and pepper, with 1 ½ cups chicken broth. After you’ve seasoned the turkey breast and placed it in the Crock Pot, simply pour the chicken broth in the bottom of the slow cooker. If you’re not serving the turkey with the glaze, you can serve it with cranberry sauce or mushroom gravy.
- Always check the internal temp of the turkey at 3 hours, if you’re cooking it on high. There’s a misconception out there that you can’t overcook anything in a slow cooker. This isn’t actually true. If you cook a turkey breast in the slow cooker for too long on high, it’s more likely to become overcooked and dried out. If you have the time, I recommend cooking the turkey breast on low and checking the temperature with an instant-read thermometer after 5 hours. You can always turn the Crock Pot to warm if it’s fully cooked before you’re ready to serve it.
- Yes, you can cook vegetables in the Crock Pot with the turkey breast. If you’re planning to make the maple apple glaze, the veggies will cook in that glaze, so you’ll want a vegetable that pairs well with these flavors. I recommend carrots, brussels sprouts, sweet potatoes, butternut squash, or parsnips.
- Plan for a half pound of turkey per guest. If you’re serving 8 people, you’ll need a 4 pound turkey breast.
- While you can cook a frozen turkey breast in a Crock Pot, some advise against it. This is because of the time it takes for a frozen turkey breast to come up to a safe temperature in the Crock Pot. Check out this TODAY article to learn more. (It’s about chicken, but the same rules apply!) I recommend defrosting a turkey breast for 48 hours in the fridge before making this recipe.
Storage and reheating
Store leftover slow cooked turkey in an airtight container in the refrigerator for up to 7 days. My favorite way to reheat the turkey is in the oven, wrapped in foil, at 350°F for 15 minutes. This will heat it up, and keep it juicy and tender.
You can also eat the leftover turkey cold, or use it in these recipes for Turkey Quiche, Turkey Pot Pie, or Buffalo Turkey Grilled Cheese.
Sides to pair with it
Wondering what to pair with this tasty turkey? Try any of these popular side dishes, whether you’re serving the turkey for Thanksgiving, or a weeknight meal!
And if you’re looking for more delicious Thanksgiving recipes, check out my Top 15 Thanksgiving Recipes. You’ll find several delicious sides, cocktails and desserts to pair with this Maple Apple Turkey Breast!
Slow Cooker Turkey Breast
Ingredients
- 1 onion
- 3 tablespoons turkey seasoning, click link for the recipe
- 2 tablespoons olive oil
- 4 pound boneless turkey breast, *see notes below
For the glaze
- 1 cup apple cider
- ½ cup maple syrup
- 1 teaspoon kosher salt
- 1 teaspoon black pepper
- 1 tablespoon cornstarch
Instructions
- Remove the peel from an onion, cut off the ends, then cut it in half. Place the two halves cut side down in a Crock Pot, about 2-3 inches away from each other.
- Combine the turkey seasoning and olive oil in a small bowl, then rub it all over the turkey breast. Place the turkey in the slow cooker on top of the onion.
- Combine the apple cider, maple syrup, salt and pepper in a small bowl, then pour it into the slow cooker.
- Slow cook for 3-4 hours on high or 5-6 hours on low. If cooking the turkey in a Crock Pot set to high, I recommend using a meat thermometer to check the internal temperature of the turkey breast after 3 hours.
- After the turkey breast is cooked to an internal temperature of 165°F, remove it from the slow cooker. Place it on a cutting board and cover with foil.
- Use tongs to remove the onion from the slow cooker.
- Place a fine mesh strainer over a bowl. Use a ladle to spoon the liquid from inside the Crock Pot through the strainer and into the bowl. Discard anything in the strainer, then transfer the liquid from the bowl to a small pot on the stove over high heat.
- Bring the liquid to a boil. Simmer the liquid for 10 minutes, stirring throughout the cooking time. After the glaze starts to thicken, stir in a cornstarch slurry. This is a combination of 1 tablespoon cornstarch and 1 tablespoon water. Stir it into the glaze and continue to simmer for 2-3 minutes before removing it from the stove.
- After the liquid has cooked down to a glaze, slice the turkey using a sharp knife or electric knife. Serve the turkey with the glaze on the side for drizzling over the slices of turkey.
Notes
- This recipe can be made with a boneless turkey breast that’s between 3-5 pounds in size. If you’re buying a frozen, packaged boneless turkey breast, you’ll usually find 2 turkey breasts in the package, bound together with netting. Turkey breast roasts can also be used in this recipe and these will also range from 3-5 pounds in size. The turkey breast used in this recipe is 4.75 pounds. During the month of November, these are quite easy to find at most grocery stores both fresh and frozen. During the rest of the year, you’ll find these frozen at most major grocery stores. I recommend defrosting a turkey breast for 48 hours in the fridge before making this recipe.
- You can make this recipe with a bone-in turkey breast, as long as your Crock Pot is large enough to hold it. A Crock Pot that is 7 quarts or larger should be able to accommodate a bone-in turkey breast. If you’re using a bone-in turkey breast, the bones should face down and the breast should face up in the Crock Pot.
- If the turkey comes in netting, I recommend removing it before starting the recipe. This way, you don’t lose any of that delicious herb rub when you remove the netting after the turkey is cooked. If the turkey breast is in two pieces and they fall apart after you remove the netting, you can always use kitchen twine to tie the turkey breasts back together after you’ve rubbed it with the seasoning.
- Leaving the skin on, or taking it off, is up to you. I like to remove the skin for this recipe because it will not crisp up in a slow cooker, leaving the texture less than desirable. I recommend that you remove it before you start the recipe. First, you’ll need to remove the turkey breast from any netting. Next, use a sharp knife to remove and discard the skin.
- If you don’t want to make the maple apple glaze, you can replace the maple syrup, apple cider, salt, pepper, and cornstarch, with 1 ½ cups chicken broth. After you’ve seasoned the turkey breast and placed it in the Crock Pot, simply pour the chicken broth in the bottom of the slow cooker.
Nutrition Facts
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