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I’m excited to share my favorite way to make turkey breast in the slow cooker. It’s so simple, moist, and delicious — perfect for Thanksgiving if you’re having a small gathering, or anytime you’re craving turkey without the fuss of roasting a whole bird. With just a few basic ingredients and your Crock Pot, you’ll have tender, flavorful turkey that’s low in calories, WeightWatchers friendly, and family-approved.
I love serving this healthy slow cooker turkey breast with roasted veggies or a simple salad, but it’s versatile enough to pair with almost anything. The drippings even make a wonderful gravy, so nothing goes to waste.
Table of Contents
- Why I Love This Slow Cooker Turkey Breast
- Ingredients & Substitutions
- WW Points & Nutrition
- How to Cook Slow Cooker Turkey Breast Step-by-Step
- More Tips for Cooking Turkey Breast in the Slow Cooker
- Serving Suggestions
- Storage & Leftovers
- Ways to Use Leftover Turkey Breast
- Slow Cooker Turkey Breast Recipe
- More Easy Turkey & Chicken Recipes for WW
- Discover More WW-Friendly Recipes
Why I Love This Slow Cooker Turkey Breast
- Effortless prep: Just season, add to the slow cooker, and let it cook — no basting or babysitting.
- Moist & tender: Cooking on LOW keeps the turkey juicy every time.
- WW-Friendly: Skinless servings are 0 WW Points, making this a guilt-free protein.
- Versatile: Works for weeknight dinners, meal prep, or even holiday meals.
- Foolproof: No worrying about dry turkey — this recipe keeps it perfectly moist.
Ingredients & Substitutions
- Turkey breast – Use bone-in or boneless, fresh or thawed frozen. Keep the skin on during cooking for moisture, then discard if you want to lower Points.
- Onion & celery – Act as aromatics and a natural “rack” to keep the turkey elevated.
- Lemon – Adds brightness and helps tenderize.
- Olive oil – Helps seasonings stick and keeps the meat moist.
- Seasonings – Montreal steak seasoning and poultry seasoning are my go-to, but any blend works (see tips below for variations).
- Broth or wine – Chicken broth or a splash of white wine adds moisture and flavor.
WW Points & Nutrition
According to my calculations, each 4-ounce serving (without skin) has about:
- Calories: 110 calories
- WW Points: 0 To see your WW Points for this recipe, track it in the WW App!
(You must be logged into WW on a smartphone or tablet.) - Old Points: 3 PointsPlus
How to Cook Slow Cooker Turkey Breast Step-by-Step
Step 1: Prepare the Slow Cooker
Grease a large slow cooker (I use a 6-quart). Place the onion, celery, and half of the lemon in the bottom to act as a flavorful base and to keep the turkey breast lifted out of the juices.
Step 2: Season the Turkey
Pat the turkey breast dry with paper towels. Rub it with olive oil, then sprinkle with Montreal steak seasoning and poultry seasoning (or your favorite spice blend). Place the turkey breast on top of the aromatics.
Step 3: Add Liquid
Squeeze the remaining half of the lemon over the turkey, then pour chicken broth (or white wine) around the breast. This will create moisture and flavorful drippings for gravy.
Step 4: Slow Cook Until Tender
Cover and cook on LOW for 5–7 hours, or just until the thickest part of the breast reaches 165°F on a meat thermometer (affiliate link). Cooking times vary depending on your slow cooker and the size of your turkey breast, so start checking early.
Step 5: Rest and Slice
Transfer the cooked turkey breast to a cutting board (affiliate link). Let it rest for at least 15 minutes before slicing to keep the meat juicy.
Step 6: Optional Gravy
Strain the drippings into a saucepan, whisk in a slurry of flour and water, and cook until thickened for a quick homemade gravy.
Step 7: Optional Crispy Skin
If you prefer crispy skin, place the turkey breast under the broiler for 3–5 minutes after slow cooking. Keep a close eye on it to prevent burning.
More Tips for Cooking Turkey Breast in the Slow Cooker
- Type of turkey breast: Bone-in or boneless both work — just be sure it fits in your slow cooker.
- Cook time:
- 2.5–4 pounds: 4–6 hours on LOW
- 4–6 pounds: 5–7 hours on LOW
- 6–8 pounds: 6–8 hours on LOW
- Seasonings: Try garlic herb, Italian, lemon-garlic, rotisserie, or your own favorite spice blend.
- Prevent sogginess: Prop the turkey breast up on vegetables, foil balls, or small wrapped potatoes to keep it from sitting in the cooking juices.
- Gravy tip: Use the drippings! Whisk with a little flour and water in a saucepan to make easy homemade gravy.
- Crispy skin option: Broil the turkey breast for a few minutes after slow cooking if you want golden, crispy skin.
Serving Suggestions
This WW turkey breast pairs beautifully with:
- Roasted Brussels sprouts, carrots, or sweet potatoes
- Mashed potatoes or cauliflower mash
- A crisp green salad or sautéed spinach
- A side of stuffing for a holiday-style meal
Storage & Leftovers
- Refrigerator: Store cooked turkey in an airtight container for 4-5 days.
- Freezer: Slice and portion into freezer bags or containers for up to 3 months.
- Reheating: Warm gently in the microwave (affiliate link) or oven with a splash of broth to keep it moist.
Ways to Use Leftover Turkey Breast
This recipe makes plenty, and the leftovers are just as versatile as the first serving. Try:
- Turkey sandwiches – from classic with lettuce and tomato to a fancy turkey, apple & spinach panini.
- Turkey salad – mix chopped turkey with Greek yogurt, celery, and cranberries. You can use this recipe for chicken salad with apples & cranberries as a guide substituting turkey for the chicken.
- Soups & stews – stir into your favorite chicken noodle, lemon orzo, or creamy vegetable soup recipe.
- Casseroles – sub for chicken in favorites like Chicken and Broccoli Divan or Pioneer Woman Chicken Spaghetti Made Lighter.
- Turkey bowls – serve over rice, quinoa, or cauliflower rice with roasted veggies.
- Egg scrambles, omelets or frittatas – add diced turkey for a protein boost.
- Freeze it – portion into bags for quick add-ins to recipes later.
If you’ve made this Slow Cooked Low Fat Turkey Breast, please give the recipe a star rating below and leave a comment letting me know how you liked it. And stay in touch on Pinterest, Facebook, Instagram and Twitter for the latest updates.
Slow Cooker Turkey Breast Recipe
Ingredients
- 1 medium onion, peeled and cut into large chunks
- 1 stalk celery, cut into chunks
- 1 bone-in, skin on turkey breast (5 to 7 pounds)
- 1 lemon, cut in half
- 2 teaspoons olive oil
- 1 tablespoon Montreal steak seasoning
- 2 teaspoons poultry seasoning
- 1/2 cup chicken broth , (or white wine)
Instructions
- Grease a large 6-Quart slow cooker (affiliate link).
- Place of chunks of onion and celery and one half lemon in the slow cooker.
- Remove the turkey breast from packaging and pat dry with paper towels. Place the turkey breast in the slow cooker on top of the onion, celery and lemon.
- Squeeze remaining lemon half over the turkey and add it to the slow cooker.
- Rub olive oil on turkey breast.
- Combine the seasonings and rub on the breast.
- Pour broth and wine around turkey.
- Cover and cook on LOW for 5 to 7 hours, or just until a meat thermometer (affiliate link) reads 165F degrees. (Make sure the thermometer is not touching bone.)
- Remove from the slow cooker and let rest for at least 15 minutes before slicing.
- If you prefer crispy skin, place the turkey breast under the broiler for 3–5 minutes after slow cooking. Keep a close eye on it to prevent burning.
Notes
(Must be logged into WW on a smartphone or tablet.) 3 PointsPlus (Old plan) Any blend of herbs and seasonings, fresh and/or dried, you like best can be rubbed on to provide flavor and color. Here are some suggestions:
- Garlic Herb:1 teaspoon each rosemary, thyme, garlic powder, onion powder, paprika, salt and 1/4 teaspoon pepper
- Italian: 1 teaspoon each Italian seasoning, granulated garlic, seasoned salt, paprika and pepper
- Lemon Garlic: 1/4 cup minced fresh parsley, 8 minced garlic cloves, 4 teaspoons grated lemon peel, 2 teaspoons salt-free lemon-pepper seasoning and 1-1/2 teaspoons salt.
- Martha’s Favorite: 1 tablespoon Montreal Steak Seasoning, 2 teaspoons poultry seasoning
- Rotisserie Blend: 2 tablespoons smoked paprika, 2 teaspoons each coriander and salt, 1 teaspoon each cumin and black pepper,
- Zesty: 1.5 teaspoons onion salt and chili powder, 1 teaspoon oregano, cumin, 1/2 teaspoon garlic powder and 1/4 teaspoon cayenne pepper.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
More Easy Turkey & Chicken Recipes for WW
- Slow Cooker Chicken with Gravy – comfort food made lighter.
- Easy 3-ingredient Slow Cooker Chicken – a true weeknight lifesaver everyone loves.
- Turkey Tenderloin & Sweet Potatoes Skillet – a hearty and healthy one pot meal.
- Slow Cooker Turkey Breast Garlic – another delicious variation for garlic lovers.
- WW Weekly Dinner Meal Plan (10/21 – 10/27) featuring Easy CrockPot Turkey Breast and this Cook Once Eat All Week Meal Prep (Turkey Breast) – more ways to enjoy turkey all week.
Discover More WW-Friendly Recipes
Make dinnertime easier with my Slow Cook Yourself Slim Ultimate eBook Bundle. It’s packed with simple, satisfying WW-friendly recipes designed for busy cooks who love comfort food without the guilt.
What are the cooking times if the turkey breast is frozen.
Sandi – i have read to never use frozen meat in the slow cooker. You might want to google this!
I have slow cooked frozen blade roasts many times, putting them in before work and coming home to an amazing dinner, with no downsides.
I think you need to check the internal temperature with a meat thermometer to tell when it’s done. I have a turkey breast in my freezer. Please let us know what you do and how it goes.
Thus truly was a very moist turkey, and couldn’t be simpler. I’ll definitely make it again this way. But…why the lemon? I’d be interested to know, assume it’s got something to do with the acid, but I don’t know why it’s necessary. It flavored the drippings and overpowered the gravy, which rendered it unusable. That was the only glitch. I won’t add it again but should I substitute something else? (I used white wine instead of chicken broth)
Hi Theresa, The lemon is definitely a flavor thing. If you find it overpowering, just leave it out. Wine instead of broth most probably provides all the acid you need. Hope this helps. ~Martha
Thanks. Found a different Turkey breast recipe of yours with garlic and other flavors. Will try that next time.
Martha,
Another flavor, Put about 2 T. of Soy sauce on the turkey then bake.
Baste if you feel like it. It makes a great gravy. Use corn starch or arrow root to thicken .
Great suggestion, Lauren. Thanks for sharing!!
I have done this for the past 6 years for Thanksgiving because our family of 14 only likes white meat, so one turkey won’t do. This turkey isn’t one to be “carved at the table” but it really is delicious!!! I’m really looking forward to doing this again in a few weeks!
Hi Martha,
I don’t have a slow cooker. Can this be made in a 6-qt. pressure cooker???
MaryAnn
Hi MaryAnn, I’ve never tried it in the pressure cooker, but believe it would work. Let me know how it turns out for you!
I made this turkey breast yesterday. The breast I used was 7.78 lbs. I used my 8-quart crockpot. It took 6 hours of cooking time on low. The finished product was perfect!!! Super moist and very flavorful throughout the meat, even though the seasoning was just on the (discarded) skin. This will be my “go-to” recipe from now on for turkey breast. Zero WW Freestyle Points – YAY!!
Thank you, Martha, for all the tips & tricks! Much appreciated!!
My hands can’t handle the weight of a 6 quart slow cooker.
Could you use a 4 quart one for a 4 pd or smaller Turkey breast??
Hi Nancy, Haven’t tried it. The turkey breast just needs to fit in the slow cooker with room to put on the lid. Hope this helps.
This was wonderful Martha. So moist and flavorful! Thanks Sheri
Love this recipe! My daughter likes thighs can I do it with thighs?
hHI , I am looking for the cabbage soup , WW, RECIPE , DO YOU HAVE IT ? I LOVED THAT SOUP AND I USE TO EAT IT AT LEAST ONCE A WEEK