How to cook a frozen turkey breast in a crockpot

Crockpot turkey breast cooked effortlessly in a slow cooker. This is an easy dinner option when you’re feeding small gatherings and don’t need a whole turkey!

1. Turkey selection
2. Seasonings
3. Cooking time
4. Making a turkey gravy
5. Side dishes to serve
6. Frequently asked questions
7. Crock Pot Turkey Breast Recipe

Cooking turkey breast in the slow cooker is an easy option when you’re not in the mood to roast an entire turkey for Thanksgiving. A tender and juicy turkey breast can be easily made for smaller holiday gatherings in a Crock-Pot.

Using a savory spice rub to coat the meat instantly adds a punch of flavor to the poultry without the need for a marinade. The low and slow cooking process allows the protein to cook gently without becoming dry. If you love lean slices of turkey, this meal is designed for you.

Turkey selection

Choose a boneless turkey breast with skin on. Bone-in turkey breast can be used as well. However, cooking times may be slightly longer. A whole turkey may need to be purchased and cut depending on the availability of just breast meat at the grocery store. Choose at least a 16-pound whole turkey to yield a 1 ½ to a 2-pound breast.

Seasonings

A blend of salt, pepper, paprika, thyme, and garlic powder is mixed with olive oil to create a paste and rubbed onto both sides of the meat for maximum flavor transfer. If you have time to plan ahead, you can brine the turkey breast beforehand to infuse more flavor and increase the juiciness.

Cooking time

I find it best to use the LOW setting for this slow cooker turkey breast recipe to prevent the meat from drying out. Adjust the cooking time if the portion is smaller or larger than 2 pounds. Check for the proper doneness temperature using a meat thermometer, targeting around 160°F (71°C). This will allow for carryover cooking to reach 165 degrees after resting.

Optionally, right before serving the turkey, transfer it to the oven and broil. This process helps crisp the skin to add another layer of texture and deepens the color to a golden brown.

Making a turkey gravy

The turkey breast is cooked on a bed of onions, garlic, and rosemary. This adds aromatics to the protein, and the turkey juices simmer with these ingredients to make a flavorful gravy. The gravy is a must, especially when there are so many incredible flavors just sitting at the bottom of the slow cooker.

Simply strain the juices and separate them from the vegetables. Then make a quick pan sauce using a roux as a thickener for the gravy. Trust me, the gravy is delicious, and it will be hard to resist drizzling it all over your meal.

Side dishes to serve

• Mashed potatoes
• Green bean casserole
• Cranberry sauce

Frequently asked questions

Is it better to cook a turkey breast low or high?

Always cook a turkey breast in the Crockpot on low setting. The lean protein can dry out quickly, especially for thicker and larger breasts on the high setting.

Can you put frozen breasts in a Crockpot?

It’s best to defrost the turkey before slow cooking. This will make cooking the turkey breast in the crock pot more effective from time and evenness. This also prevents the outer meat from drying out because the center is gradually thawing.

Can frozen turkey breast be cooked in the Crockpot?

It’s best to thaw the turkey before adding it to the Crockpot. Due to the thickness of the poultry, if it’s frozen when placed into the unit, it can reduce the efficiency of the moist-heat cooking process by lowering the temperature in the vessel. This can also increase the cooking time and food safety risk if the turkey is not fully cooked.

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Crock Pot Turkey Breast

For a smaller Thanksgiving feast, a Crockpot turkey breast is perfect for serving tender juicy meat. The spice-rubbed meat is served with an easy homemade gravy.

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4.94 from 346 votes

Prep Time15 mins

Cook Time3 hrs

Total Time3 hrs 15 mins

Servings 4 servings

Course Entree

Cuisine American

Ingredients USMetric 1x2x3x

• ▢2 pounds turkey breast, boneless, skin on
• ▢¾ teaspoon paprika
• ▢¾ teaspoon dried thyme
• ▢1 ¼ teaspoon kosher salt, plus more for seasoning
• ▢½ teaspoon black pepper
• ▢1 ¼ teaspoon garlic powder
• ▢4 teaspoons extra-virgin olive oil
• ▢6 cloves garlic, roughly chopped
• ▢1 cup yellow onion, 1" dice
• ▢3 sprigs rosemary
• ▢1 cup unsalted chicken stock
• ▢2 tablespoons butter
• ▢2 tablespoons all-purpose flour

Instructions 

• Dry the Surface – Place turkey breast on a sheet pan and dry it with paper towels.

• Make the Seasoning – In a small bowl, combine paprika, thyme, salt, pepper, garlic powder, and olive oil. Spread the spice mixture evenly over both sides of the turkey breast.

• Cook the Turkey – Sprinkle garlic cloves, onions, and rosemary evenly over the bottom of a 6-quart sized slow cooker. Place the turkey breast inside.Cover and cook on the Low setting for 3 hours. Cook until the turkey reaches an internal temperature of 160°F (171ºC). Check at 2 ½ hours and continue to cook as needed.

• Rest the Meat – Remove the turkey from the slow cooker and place it on a carving board. Cover with foil to keep warm. Allow it to rest for 10 minutes before slicing. Optionally, for crispy skin, see the notes on broiling. Meanwhile, make the gravy.

• Make a Gravy – Strain the contents of the slow cooker into a bowl, reserving only the juices. It should yield about ½ cup of liquid. Heat a medium-sized pan over medium heat.Melt the butter in the pan and then whisk in the flour. Once a pale roux forms, turn the heat up to medium-high. Gradually whisk in the reserved turkey juices and ½ cup of chicken stock. Continuously stir until thickened. Add more chicken stock as needed until the desired consistency is reached. Season gravy with salt and pepper.

• To Serve – Slice the turkey and serve with gravy.

Equipment

• Slow Cooker

• Instant-Read Thermometer

• Strainer

• Skillet

Notes

• Cook Times: Use the low setting for all sizes of boneless turkey breast. Check doneness at the shortest time. Add more time to reach 160ºF (171ºC). More time may be needed for bone-in breast. 
  • Under 2 pounds: Cook 1 ½ to 2 ½ hours
  • 2 to 3 pounds: Cook 2 ½ to 3 ½ hours
  • 3 to 4 pounds: Cook 3 ½ to 4 ½ hours
  • 4 to 5 pounds: Cook 4 ½ to 5 ½ hours
  • 5 to 6 pounds: Cook 5 ½ to 6 ½ hours.
• For Crispy Skin: Set the oven to broil. Place the turkey on a foil-lined sheet pan about 12-inches away from the top. Brush with olive oil or melted butter. Cook until the skin is golden brown and crispy, 5 to 7 minutes. Keep a close eye that the skin does not burn.

  Can you cook turkey breast from frozen?

  Yes, cooking a turkey from frozen or partially frozen is totally safe and is even USDA-approved. Whenever we're thawing and cooking turkeys, our goal is to move it through the danger zone of 40°F to 140°F as quickly as possible.

  Can you cook a Butterball frozen turkey breast in a slow cooker?

  Be sure to use a fully THAWED turkey breast. It's not safe to cook frozen meat in a slow cooker, as the inside will not fully cook quickly enough.

  How long does it take to cook a frozen boneless turkey breast?

  Cook the breast in a preheated oven at 325 degrees F (162.8 C), and slow roast for 15 to 20 minutes per pound. This will slow roast it and brown the skin beautifully without burning, and cook the turkey until the internal thermometer pops up.

  How long to cook a 3 pound turkey breast in crockpot?

  In a crockpot, a 3-pound boneless turkey breast will take between 3-4 hours on low. Check the temperature after 3 to see where it's at. If you're using a bone-in turkey breast, it's going to take 4-6 hours on high or up to 7 hours on low, depending on how big it is.