Need to cook a small amount of turkey? Try this tender slow cooker turkey breast recipe that includes GRAVY!
For dinner this week I made slow cooker turkey breast and gravy. It had been too long since I had turkey. This recipe is so easy, no fussing with a whole turkey and separate stove-top gravy. The turkey and the gravy cook together.
All I had to do is whip up mashed potatoes and steam green beans for this fabulous meal. I based the gravy in this Slow Cooker Turkey Breast and Gravy recipe from my most popular recipe Slow Cooker Chicken and Gravy.
Need to cook a full turkey breast (both sides)?
Try my other recipe for a full turkey breast in the slow cooker, this one does not have gravy but it is cooked with butter and delicious, see that recipe here: Slow Cooker Full Turkey Breast
Other turkey recipes to try in the slow cooker:
- Slow Cooker Turkey Noodle Soup
- Slow Cooker Cajun 15 Bean Soup with Turkey
- Slow Cooker Chipotle Turkey Chili
- Slow Cooker Spaghetti Squash with Turkey Meat Sauce
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Slow Cooker Turkey Breast and Gravy
Equipment Needed:
- Slow Cooker- 6 quart or larger-oval
Ingredients:
- 5 lb. Boneless Turkey Breast trimmed; 3-6 lb turkey breast (see notes below)
- 2.5 oz turkey gravy mix two 1.25-oz. packets
- 10.50 oz cream of chicken soup
- 1 3/4 cups water
- 1/4 tsp. dried thyme
- 1/8 tsp. black pepper
Instructions:
- In a medium-sized bowl whisk together the gravy mix, can of soup, water, thyme, and pepper until smooth, pour into the slow cooker.
- Add the turkey breast into the gravy mixture.
- Cover and cook on LOW for 5-6 hours without opening the lid during the cooking time.
- Remove the turkey to a cutting board, allow to rest for 5 minutes.
- Slice the turkey.
- Stir the gravy and serve!
I made this for Thanksgiving for my family of 4. This was a huge amount of pressure making a Turkey without testing it out first. Everyone completely loved it! Seriously so juicy and the gravy was so awesome! It saved me so much time and I could focus on other dishes, plus it freed up the oven. Thank you so much!
If the flavor didn’t come out so well, I would have rated this a 2. Why? Because the turkey, when it was done (6 hours) did not look cooked. It was still white. As I was preparing it, I wondered why this is the only recipe I saw that did not put any rub on the turkey or brown the skin in the broiler or grille after it was done. I took a chance and assumed it was done and yes, it was done and came out unbelievably tasty, moist and tender. The gravy was not as brown as the picture on the recipe website but was still really good and plentiful. I cant wait for leftovers tomorrow. Thank you for this recipe but I recommend you tell people to not wait for the turkey to turn brown or that a rub is not needed.
Can you use the turkey breast right out of the freezer (mine is 2.75lbs) or does it need to be defrosted?
I would defrost.
Thank you so much for the quick response! Happy Thanksgiving!
I have jars of turkey gravy instead of packets can I use those in place of the packets and than add the rest of the ingredients?
Yes, that will work fine. I wouldn’t add any water, or if you do just a touch.
I want to cook a half turkey breast for my elderly mother, one that will be really tender and easy for her to eat. This recipe looks like the one that will get me there. How long should I cook a half turkey breast? Thanks.
Hi Judy, I think 5-6 hours on low will be perfect.
Is the turkey breast supposed to be thawed or do you place it in the crockpot frozen?
All my recipes are thawed (except for frozen meatballs) 🙂
Thank you!
Would that work with a stuffed turkey breast?
Yes, that should work fine. You may need to add more time.
I tend to see turkey breasts that are eight, nine, ten pounds or more at the supermarket. I’m glad I got that 6 quart slow cooker!
Would this work the same if I am using turkey breast tenderloins? There’s 4 of them to make about 4 pounds of turkey
Yes! Will work great.
I have a 6lb breast can I double the liquids to make more gravy?
Maybe not, because you wouldn’t want the liquid to get deep enough to stew the turkey instead of roasting it. A bigger turkey is going to release more juices, so the final result will be more gravy than from a smaller breast anyway.