Cooking the main dish for Thanksgiving dinner just got easier with this recipe. Seasoned boneless turkey breast is slow cooked in turkey gravy, chicken broth, and cream of chicken soup for a delicious turkey dish that is sure to please a crowd.
Add another Thanksgiving dish to your holiday meal plan by whipping up a helping of my Slow Cooker Cheesy Mashed Potatoes or Slow Cooker Stuffing. These will pair perfectly with this crockpot turkey breast and gravy recipe.
Why this crockpot and turkey breast recipe works
Traditionally, preparing and cooking Thanksgiving turkey and gravy is a long process. There’s cooking the turkey, which sometimes involves purchasing an additional whole turkey. And then there is making the turkey gravy from multiple ingredients.
This slow cooker turkey breast and gravy recipe eliminates the need for many extra ingredients while relieving you of having to use the stove. Instead, this dump-and-go method will provide you with enough cooking time to focus on cooking other dishes for your Thanksgiving dinner. If you want chicken, try my slow cooker chicken and gravy recipe.
- Boneless Turkey Breast: This recipe calls for a 3 lb turkey breast. You can always use more and simply double the recipe as needed.
- Cream of Chicken Soup: One of the main ingredients in creating the gravy mix and juicy turkey breast.
- Chicken Broth: Used to replace water (or milk typically mixed with this soup) to create a more chicken flavor.
- Turkey Gravy Packet: Combined for the ultimate gravy mix and thickener. I use a large pioneer brand turkey gravy (1.41 ounces). You can use two .87 packets of another brand, though. The gravy packet, along with the turkey juices, will make an excellent gravy.
- Seasonings: Pepper and paprika are used to season the boneless turkey breasts.
- Thyme: The perfect turkey and gravy flavoring.
Step One – In a small bowl, pour in the cream of chicken, gravy, and chicken stock.
Step Two – Whisk the turkey gravy mixture together until well combined.
Step Three – Season the turkey breasts and place them in the crock pot.
Step Four – Pour over the gravy mixture and place thyme on top.
Step Five – Slow cook turkey breast on LOW for 6 hours until the turkey is tender and easily shreddable.
Step Six – Remove the turkey breast and place in a large bowl. Use two forks to shred.
Step Seven – Return the shredded turkey back into the slow cooker.
Step Eight – Mix with the gravy.
- Add vegetables: It’s common to add sauteed vegetables to the gravy for extra flavor. In this case, you could sautee diced carrots, onion, and celery and then put them in the gravy mixture. Then proceed with the recipe as noted.
- Other compatible herbs: Thyme isn’t the only herb that pairs well with turkey and gravy. Other herbs to add are sage, rosemary, and poultry seasoning.
- Slice the turkey: If you don’t want to shred the turkey breast, consider slicing it into thin pieces and then adding it back to the gravy.
- Sides: Crockpot Mashed potatoes or steamed white rice are classic sides to serve with turkey and gravy; however, many more could pair well too. Slow Cooker Macaroni and Cheese, Slow Cooker Green Beans, and Slow Cooker Sweet Potato Casserole are just a few to consider adding with this dish. And don’t forget the Slow Cooker Cranberry Sauce!
- Extra seasonings: Either when cooking or serving, use additional seasonings such as black pepper, garlic powder, and onion powder.
Store in the refrigerator for up to 3 days in an airtight container, or in the freezer for up to 4 months. Defrost in the fridge before reheating. Reheat on the stovetop or microwave.
If the gravy is too thick, add more chicken stock or water, a tablespoon at a time.
It’s best to let the turkey defrost before cooking.
Sure. When it’s time to shred, make sure to remove the bone and then add it back into the slow cooker.
No. The cooking time is long enough to cook the turkey thoroughly. If you are worried, the internal temperature should be 170° Fahrenheit.
Slow Cooker Turkey and Gravy
- 3 lbs. boneless turkey breast
- ½ black pepper
- ¼ tsp. paprika
- 10.5 oz. can cream of chicken
- 1.41 oz. Pioneer turkey gravy packet (or two .87 oz. packets of any other brand)
- 2 cups chicken broth or chicken stock
- 3 sprigs fresh thyme
- Add the turkey breast to the slow cooker pot. Sprinkle with the pepper and paprika.
- In a bowl, whisk together the cream of chicken, turkey gravy, and chicken stock.
- Pour the gravy mixture over the turkey. Add the fresh thyme sprigs.
- Cook on LOW for 6 hours until the turkey is tender and easily shreddable.
- Remove the turkey from the slow cooker and shred. Add the shredded turkey back into the slow cooker and mix with the gravy. (Remove the stems from the fresh thyme before serving).
- Serve hot over mashed potatoes, enjoy!
- You can slice the turkey instead of shredding if desired.
- Store in the refrigerator for up to 3 days in an airtight container, or in the freezer for up to 4 months. Defrost in the refrigerator before reheating.
- Reheat on the stove top or microwave.
- If the gravy is too thick, add more chicken stock or water.
- You can substitute 1 ½ tsp. dried thyme for the fresh thyme.
Nutrition info is auto-generated. This information is an estimate; if you are on a special diet, please use your own calculations.