When you want a holiday-worthy turkey without the fuss of oven roasting, a Butterball turkey breast roast in the crock pot is the answer. You’re basically letting the slow cooker do all the heavy lifting—no basting, no checking the oven every 30 minutes, and no stress. The result? Moist, tender turkey breast that slices like butter and tastes like you spent all day in the kitchen.
It’s high in protein, low in fat, and perfect for meal prep, weeknight dinners, or healthy holiday spreads. Even picky eaters will ask for seconds.
What You’ll Need
- 1 Butterball turkey breast roast (3–9 pounds, bone-in or boneless, fully thawed)
- Paper towels
- Nonstick cooking spray or olive oil
- Seasonings: salt, pepper, herbs, and spices (thyme, rosemary, garlic powder, paprika work great)
- ½ cup liquid (broth, water, wine, or a combo)
- Meat thermometer
- Slow cooker with lid
- Aluminum foil for resting
Step-by-Step Instructions
Step 1: Prep the Turkey
- Remove the turkey breast from packaging.
- Keep the string netting on if using a boneless roast.
- Pat dry thoroughly with paper towels.
Step 2: Season
- Lightly spray with nonstick cooking spray or brush with olive oil.
- Rub with salt, pepper, and your favorite herbs/spices.
Step 3: Add to Crock Pot
- Place turkey breast skin-side up in the slow cooker.
- Pour in ½ cup liquid (broth, wine, or water).
Step 4: Cook Low & Slow
- Cover with lid and set to LOW.
- Cook 4 hours, then check temperature. The turkey should be about 140°F at this point.
Step 5: Finish Cooking
- Continue cooking 1–2 more hours, until internal temperature reaches 165°F in the thickest part of the breast.
Step 6: Rest
- Remove turkey, tent loosely with foil, and let rest 15 minutes before slicing.
- Cut away string netting if boneless.
💡 Pro Tip: Use the juices left in the slow cooker to make an easy gravy—just strain, thicken with flour or cornstarch, and season to taste.
Safety Notes
- Never cook a frozen turkey breast in the crock pot. Always thaw completely first.
- If turkey doesn’t reach 140°F after 4 hours, discard for safety.
- Refrigerate leftovers within 2 hours. Store cooked turkey in the fridge for 3–4 days, or freeze for up to 4 months.
Serving Ideas
- Slice and serve with mashed potatoes, green beans, and cranberry sauce.
- Cube it for protein-packed meal prep bowls.
- Shred it for sandwiches, wraps, or turkey tacos.
- Chop into chunks and toss into pasta or casseroles.
Conclusion
Cooking a Butterball turkey breast roast in a crock pot is the easiest way to get juicy, flavorful turkey with almost zero effort. Whether it’s a holiday meal or just a cozy weeknight dinner, this method guarantees moist turkey every time.
📌 Be sure to pin this recipe on Pinterest so you’ll have it handy for Thanksgiving, Christmas, or even everyday meal prep!
FAQ
Yes, but it won’t be as tender. Cook on HIGH for 3–4 hours, checking internal temp at 3 hours.
Optional! Browning in a skillet before slow cooking adds extra flavor and color, but it’s not required.
Yes! Carrots, onions, and potatoes make a great one-pot meal. Add them to the bottom before placing the turkey.
Stick to LOW heat, don’t skip the liquid, and let it rest before slicing.
Butterball Turkey Breast Roast (Crock Pot)
Equipment
- Slow Cooker
- Meat Thermometer
- Aluminum foil
Ingredients
Turkey & Seasoning
- 1 Butterball turkey breast roast (3–9 lbs) thawed
- 1 tablespoon olive oil or nonstick spray
- Salt, pepper, herbs, and spices (thyme, rosemary, garlic powder, paprika)
- ½ cup broth, wine, or water
Instructions
- Pat turkey breast dry with paper towels and leave the netting on if boneless.
- Spray or brush the turkey with oil, then rub with salt, pepper, and preferred herbs/spices.
- Place the turkey skin-side up in the slow cooker and pour in ½ cup liquid.
- Cover and cook on LOW for 4 hours. Check temperature—it should be around 140°F. Continue cooking 1–2 more hours, until internal temperature reaches 165°F.
- Remove turkey and tent with foil. Let rest for 15 minutes before slicing. Remove netting if boneless.
Betty says
How do I get it brown