When you need slow cooker boneless turkey breast with gravy, this easy recipe delivers juicy, tender white meat without taking up precious oven space. It's perfect for a small Thanksgiving or for adding extra turkey to the table for all the white-meat lovers in your crew. The slow cooker keeps everything moist, flavorful, and completely stress free from start to finish.
This recipe uses a gluten free gravy and simple low FODMAP swaps, so it's gentle on the gut while still feeling like a classic holiday meal. It pairs perfectly with cozy favorites like low FODMAP stuffing made with gluten free bread and a dairy free green bean casserole, making it easy to build Thanksgiving recipes that everyone can enjoy.
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Why You'll Love This Recipe
- Juicy, tender turkey breast every time, thanks to low, slow cooking
- Frees up precious oven space
- Gluten free gravy made right from the slow cooker drippings
- Perfect size for small Thanksgiving meals or extra white meat for the table
What You'll Need
- Celery + Carrots - These create a simple rack in the slow cooker so the turkey breast stays lifted out of the liquid and cooks evenly.
- Chicken Broth + Bay Leaf - Adds moisture and gentle flavor without onion or garlic.
- Boneless Turkey Breast, Unseasoned - A 3-pound, fully defrosted turkey breast fits perfectly in a 6-quart slow cooker. Leave the netting on if it came wrapped.
- Butter - Helps the seasoning stick + keeps the turkey breast juicy as it cooks.
- Seasonings: Kosher salt, black pepper, dried parsley, dried thyme. Keeping the flavor classic.
- Gravy Ingredients
- Turkey Drippings + More Butter + Gluten Free Flour - Whisk together for an easy gluten free gravy made right in the slow cooker.
- Gravy Ingredients
See the recipe card for the exact measurements and complete instructions.
Selected ingredients are based on guidance on current serving sizes measured by the Monash University Food App and FODMAP Friendly App at the time of publishing. As always, follow your gut and modify as needed.
Step-By-Step Instructions
Step 1: Build the vegetable rack
Add the celery and carrots to the bottom of a 6-quart slow cooker to create a simple rack for the turkey.
Step 2: Add the liquid
Pour in the chicken broth and add the bay leaf.
Step 3: Prep the turkey
Pat the turkey breast dry with paper towels. Leave the netting on if there is one, then place the turkey on top of the vegetables.
Step 4: Butter + season
Rub the softened butter evenly over the turkey. In a small bowl, stir together the salt, pepper, parsley, and thyme, then sprinkle the seasoning over the turkey breast.
Step 5: Cook low and slow
Cover and cook on low for 3 to 4 hours, until the internal temperature reaches at least 165 degrees F.
Step 6: Rest the turkey
Using large forks, carefully transfer the turkey breast to a cutting board or a 9×13-inch pan to catch any juices. Tent loosely with foil and let rest. This will redistribute the juices back into the turkey.
Step 7: Start the gravy
If making the gravy, strain the cooking liquid through a fine-mesh strainer.
Skim off fat from the top or use a gravy fat separator. This step is important, as too much fat will prevent the gravy from thickening properly.
Pour 1 cup of the turkey drippings back into the slow cooker.
Step 8: Finish the gravy
In a small bowl, melt the butter and stir in the gluten free flour to form a roux. It will have a paste-like texture.
Whisk it into the drippings until smooth. If it is too thick, add small amounts of drippings and whisk.
If it is too thin, turn the slow cooker up to high and let it cook a bit. Or make another round of roux and whisk in. Do not just sprinkle in raw flour. It will cause the gravy to taste like flour.
Tips and Tricks
Fully defrost the turkey breast before cooking so it cooks evenly and stays juicy.
Leave the netting on while cooking to help the turkey breast hold its shape, then remove it before slicing.
Cook on low, not high. Low heat keeps the turkey tender and prevents it from drying out.
Use a digital meat thermometer and pull the turkey as soon as it reaches 165 degrees F to avoid overcooking.
Let the turkey rest for 10 to 15 minutes before slicing so the juices redistribute.
Slice against the grain for the most tender pieces of turkey.
Helpful Equipment
6-quart slow cooker: A 6-quart slow cooker fits a 3-pound turkey breast with room to spare. Using a smaller slow cooker may increase the cooking time.
Digital thermometer: Takes the guesswork out of knowing when the turkey is done. No more cutting into the meat and hoping for the best.
Fat separator: The easiest way to collect flavorful turkey drippings while leaving excess fat behind for smooth, lump-free gravy.
Flat whisk: I love this whisk because it doesn't scratch my slow cooker, and it's easy on my wrist.
Ingredient Swaps
- Bone-In Turkey Breast: This recipe will still work with a bone-in turkey breast with a few adjustments. Place the turkey breast meat-side down in the slow cooker and plan on adding extra cooking time. Always use a thermometer and cook until the internal temperature reaches at least 165 degrees F.
Special Diet Variations
Gluten Free
This recipe is naturally gluten free when made with gluten free flour and gluten free broth.
Low FODMAP
Use a certified low FODMAP chicken broth and stick to the ingredient amounts listed.
Dairy Free
Swap the butter for dairy-free butter in both the turkey and the gravy. The turkey will stay juicy, and the gravy will still thicken properly.
Storing and Reheating
Store: Cool completely, then store the turkey in an airtight container in the refrigerator for up to 4 days. Store gravy separately.
Reheat: Reheat gently to prevent drying out. Warm turkey with a splash of broth in a covered skillet or microwave until heated through. Stir the gravy as it reheats, adding broth if needed.
Freeze: Freeze turkey in a freezer-safe container for up to 2 months. Freeze gravy separately. Thaw overnight in the refrigerator before reheating.
Low FODMAP Notes
Low FODMAP ingredient information is based on the Monash University Food App and FODMAP Friendly App testing results as of the day posted. As always, modify based on your gut and what works for you on a low FODMAP diet.
- Boneless Turkey Breast: Plain, unseasoned turkey breast does not have any detectable FODMAPs.
- Celery and Whole Carrots: They are used to create a rack and for flavor, and are safe in this small amount.
- Chicken Broth: Use a low FODMAP chicken broth or one you can tolerate.
- Spices: Bay Leaf, Salt, Pepper, Dried Parsley, and Dried Thyme - Safe in this small amount.
For additional information on a low FODMAP diet, please visit Monash University or FODMAP Friendly. Both have websites and apps for additional guidance and testing results.
FAQs
Frozen turkey can lead to uneven cooking and food safety issues. For the juiciest, most reliable results, thaw the turkey breast completely in the refrigerator first.
A boneless turkey breast typically cooks on low for 3 to 4 hours, depending on size. Always use a digital thermometer and cook until the internal temperature reaches at least 165 degrees F.
Yes. You can cook the turkey breast a day ahead, let it cool, then store it in the refrigerator. Reheat gently with a splash of broth to keep it moist. The gravy can also be made ahead and reheated separately.
Yes. The turkey breast is naturally gluten free, and the gravy is thickened with gluten free flour.
This recipe is low FODMAP when made as written. Use certified low FODMAP chicken broth, stick to the listed ingredient amounts.
Yes, a bone-in turkey breast will work with a few adjustments. Place the turkey breast meat-side down in the slow cooker and plan for a longer cooking time. Always rely on internal temperature rather than time alone.
Cooking on low, using enough liquid, and pulling the turkey as soon as it reaches 165 degrees F helps prevent dryness. Letting the turkey rest before slicing and cutting against the grain also keeps it tender and juicy.
Yes. This slow cooker turkey breast is perfect for a small Thanksgiving or for adding extra white meat to a larger holiday spread. It frees up oven space and pairs easily with classic sides like stuffing and green bean casserole.
What To Serve With Slow Cooker Boneless Turkey Breast
This turkey pairs perfectly with classic comfort sides, whether you're building a full Thanksgiving plate or keeping things simple.
For a holiday-style meal, serve it with low FODMAP stuffing made with gluten free bread, dairy free green bean casserole, and almond milk mashed potatoes to soak up that gluten free gravy. A side of cranberry sauce adds a bright, slightly sweet contrast that balances the savory turkey.
If you're leaning more towards weeknight than holiday, make a pan of oven roasted vegetables keep things easy, and well rounded.
Turkey isn't just for Thanksgiving, either. This slow cooker turkey breast works just as well for a cozy Sunday night supper and makes great leftovers for turkey sandwiches.
More Loveable Turkey Recipes
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Leave a ⭐⭐⭐⭐⭐ rating + comment. It helps so much, and we love hearing from everyone! Thank You -Venessa
Recipe
Slow Cooker Boneless Turkey Breast
Ingredients
- 3 celery stalks
- 3 whole carrots
- 1 cup chicken broth low sodium, low FODMAP
- 1 bay leaf
- 3 pound turkey breast boneless, defrosted (Note 1)
- 3 tablespoons softened butter
- ½ teaspoon kosher salt
- ½ teaspoon ground black pepper
- ½ teaspoon dried parsley
- ¼ teaspoon dried thyme
Optional Gravy:
- 1 cup turkey drippings (Note 2)
- 2 tablespoons butter
- 2 tablespoons gluten free flour
Instructions
- Add the celery and carrots to the bottom of a 6-quart slow cooker. This creates a simple rack for the turkey breast to sit on.
- Pour in the chicken broth and add the bay leaf.
- Pat the turkey breast dry with paper towels. Leave the netting on if there is one, then place the turkey breast on top of the vegetables.
- Rub the softened butter evenly over the turkey breast.
- In a small bowl, stir together the salt, pepper, parsley, and thyme. Sprinkle the seasoning evenly over the turkey.
- Cover and cook on low for 3 to 4 hours, until the internal temperature of the turkey breast reaches at least 165 degrees F.
- Using large forks, carefully transfer the turkey breast to a cutting board or a 9×13-inch pan to catch any juices. Tent loosely with foil and let rest while preparing the gravy.
- If making the gravy, strain the cooking liquid through a fine-mesh strainer into a bowl to collect the turkey drippings.
- Pour 1 cup of the turkey drippings back into the slow cooker.
- In a small bowl, melt the butter. Stir in the gluten free flour to form a thick roux.
- Whisk the roux into the turkey drippings until smooth. If the gravy is too thick, add a small splash of turkey drippings or chicken stock until it reaches your desired consistency.
Venessa Mandelkow says
I am 100% team white turkey meat! Adding this to our Thanksgiving supply makes sure there is enough for everyone. Plus it is so juicy!