Slow Cooker Turkey Breast Recipe

My family loves turkey, but I just can’t bare to man handle that raw bird and prepare it for them.
I knew there had to be a better solution, and this recipe was born!


Slow Cooker Turkey Breast Recipe:
4-6 boneless, skinless turkey breasts (or turkey breast tenderloins)
1 tablespoon olive oil

1 envelope dry onion soup mix

Rinse the turkey breasts and pat dry.  Rub turkey breasts with olive oil.  Rub the dry onion soup mix onto each turkey breast, covering completely.  Place turkey breasts in the slow cooker.  Cover, and cook on high for 3-4 hours or on low for 5-6 hours (checking occasionally to be sure your turkey doesn’t dry out).

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    • says


      There is no liquid in the slow cooker. I was a little hesitant, too! It worked out great, but you could always add a little water to the bottom of your crock pot if you wanted. The servings depend on how many turkey breasts you use. I used 4 breasts, so it made 4 servings. Thanks!

    • says

      Hey Starsky99.. I just thought I would tell you I have cooked a whole bone in breast in the crock pot… it does make some juice of its own and the only adjustment is time…It takes longer.It took between 7-8 hrs on low for mine I used them 5-7lbs…and I pulled the skin up and put the soup mix directly on the breast.. I have made it more than a couple times. I have also thrown some veggies in the bottom like celery onion and carrots then used the broth that happens and make a gravy.

  1. says

    I made this recently with just the turkey breast alone and it was one of the best things I’ve ever cooked!! I did not add any liquid, and there was enough liquid after cooking for gravy and freezing some stock. I don’t recall how long I left it in the slow cooker, but it was so flavorful! I can’t wait to make it again. Thank you for all of your wonderful posts!! :)

  2. L.D. says

    I’ve roasted a couple of ol’ 5lb hens in my crockpot without any liquid and it comes out nice ‘n juicy, it takes about 4 hrs on high, the only drawback was the skin didn’t brown, so the next time I’m gonna see if my heatgun will give that chick a tan, I might dress her in a bikini and ogle ‘er tan lines when she’s done. Oh, and I place a couple small glass ashtrays in the bottom to keep the bird out of the schmaltz, and there’s quite a bit too, so you can make stock for soups or gravy. Adios n’ Hasta La Bye Bye!

  3. Toni says

    Made this and was surprised how juicy the bird was! Did stuff cavity with carrots, onions and celery, but just used onion soup & water & Mrs. Dash-great flavor. Drippings made wonderful gravy. Forget roasting, this is the only way to do a turkey!!!

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