How long should a turkey breast cook in a crock pot?

From my experience, a 2 kg / 4 lb turkey breast cooks perfectly on LOW for about 6 hours . Checking the internal temperature around the 5-hour mark helps ensure it reaches 165°F / 75°C without overcooking.

Is turkey breast better in the oven or crock pot?

I love both methods, but the crock pot keeps the meat incredibly juicy and infused with flavor . Oven roasting can give a beautiful crust, but slow cooking takes the guesswork out and delivers consistently tender results.

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

Cooking LOW is the way to go . It allows the meat to cook gently, keeps it moist, and lets the aromatics infuse throughout. High heat can work in a pinch, but it’s easier to dry out the turkey.

Is 4 hours on high the same as 8 hours on low in a slow cooker?

Not exactly. While both may cook the meat through, slow and low gives better texture and flavor , making the turkey more tender and juicy. High heat can be a bit harsher on the meat and aromatics.

Crock Pot Turkey Breast Recipe

Description

Discover this easy Crock Pot Turkey Breast recipe, featuring tender, juicy lean turkey as the main ingredient. Slow-cooked to perfection, it’s high in protein, low in fat, and perfect for a healthy, satisfying weight-loss meal the whole family will love.

Ingredients

2 kg / 4 lb turkey breast, skin on, bone in or boneless (if using frozen, thaw it) (Note 1)
1 head of garlic, cut in half horizontally
1 onion (brown, yellow or white), unpeeled, cut in half
5 sprigs of thyme (or 2 tsp dried thyme leaves)

Rub

1 1/2 tsp garlic powder
1 1/2 tsp onion powder
1 tsp paprika
2 tsp salt
5 grinds of black pepper
1 1/2 – 2 tbsp olive oil

Gravy

Chicken stock/broth (or water), for topping up liquid (see Gravy step 1)
4 tbsp / 50g butter
1/4 cup / 35g flour
Salt and pepper

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Instructions

Place Rub ingredients in a bowl and mix to combine, it should be a wet paste.
Pat the turkey dry all over with paper towels. Slather with the Rub, using most for the side and top.
Place the garlic, onion and thyme face down in the slow cooker. Place the turkey breast on top so it is elevated.
Slow Cook on LOW for 6 hours (do not use high) or until internal temperature reads 165F/75C when thermometer is inserted into the middle. Check internal temperature at 5 hours if you can. (To roast, follow this recipe).
Remove turkey from the slow cooker (do not leave in slow cooker on Warm setting) and let it rest for 20 minutes before crisping the skin.

Crisp the Skin

Preheat gril/broiler to high.
Place an oven shelf 30cm / 1 foot from the heat source.
Remove turkey breast from the slow cooker into a heatproof serving dish.
Place on the oven shelf and broil for 3 to 5 minutes until the skin is crispy. Keep an eye on it – it browns very quickly!
Serve immediately with gravy on the side.

Gravy

Strain the liquid into a measuring jug, squishing the garlic etc to extract all the flavour. If you are short of 2 cups, top up with chicken broth (I usually get 2 cups of liquid from a 4 lb / 2 kg turkey breast).
Melt butter in a saucepan over medium heat. Add flour and mix to combine. Pour about 1/2 cup of liquid into the flour mixture and mix until it forms a paste. Slowly add remaining liquid, stirring as your go. Use a whisk if required to make the gravy smooth. Simmer until thickened – take it off before it is as thick as you want because it will continue to thicken.
Season to taste with salt and pepper. Serve with turkey.

Prep Time: 15 min
Cook Time: 6 hours (LOW)
Category: Main Dish
Method: Slow Cooker
Cuisine: American