Why This Crock Pot Turkey Breast with Gravy Works
The turkey stays incredibly moist because it basically steams itself in its own drippings. You get that fall-apart tender texture without any of the usual holiday stress.
I’ve made this on random Tuesdays just because we had leftover cranberry sauce from Costco. Rachel says it tastes better than the turkey I usually make, which I’m choosing to take as a compliment.
✅ Uses the gravy packet that comes with the turkey
✅ Cranberry adds subtle sweetness to the drippings
✅ Cooks while you’re at work or running errands
✅ Perfect for a holiday dinner without the hassle
✅ Makes enough leftovers for sandwiches all week
The apple cider and onion soup mix create this savory base that honestly tastes like you spent hours on it
What You Need for This Turkey
This Crock Pot turkey breast brings together simple ingredients that somehow create something way better than the sum of their parts.
✔ Boneless turkey breast with gravy packet (usually Butterball, comes as a unit at King Soopers)
✔ Whole-berry cranberry sauce (adds sweetness and moisture to the drippings)
✔ Apple cider (not juice, the unfiltered kind from the farmers market)
✔ Onion soup seasoning envelope (Lipton works, adds depth)
✔ Poultry seasoning blend (the secret to that rich, slow-roasted aroma)
Let’s get this thing going.
How to Make Crock Pot Turkey Breast with Gravy
Making turkey in your Crock Pot is way easier than you’d think. Just layer everything and walk away for a few hours.
- Place the turkey breast in your slow cooker, fat side up if it has one
- Spread cranberry sauce over the top of the turkey
- Pour apple cider around the sides, not over the cranberry
- Sprinkle onion soup mix, poultry seasoning, onion powder, garlic powder, salt and pepper over everything
- Cover and cook on LOW for 6-7 hours until a probe thermometer reads 165°F internal temp
- Remove turkey and let it rest while you make the gravy with the drippings
- Mix cornstarch with cold water to make a slurry, stir into the hot drippings until thickened
Don’t skip the resting time. I know you’re hungry, but those 10 minutes make a real difference in how juicy it stays.
That gravy though. Sometimes I make extra just to pour over everything on my plate, not gonna apologize for it.
Different Ways to Try This
Listen, the basic version is killer. But if you want to switch things up based on what’s in your fridge or what the kids will actually eat, here’s what works.
With Fresh Thyme and Butter
I had a bunch of fresh thyme from the farmers market about to go bad, so I tucked some sprigs under the turkey skin before cooking. Added a few pats of butter on top too. The herbs infuse into the meat while it cooks, and the butter keeps everything even more moist. Chloe picked out the thyme leaves, but Noah ate three slices.
Using Cream of Chicken in the Gravy
One time I ran out of cornstarch and panicked. Stirred in half a can of cream of chicken soup instead to thicken the drippings. Makes it creamier, almost like a pot pie filling. Rachel actually preferred it this way, though I think the cornstarch slurry gives you more control over the thickness.
Skip the Gravy Packet Version
If you can’t find turkey that comes with a gravy packet, just use an extra envelope of onion soup mix instead. Adds enough seasoning and salt that you won’t miss the packet. I’ve done it both ways and honestly can’t tell much difference in the final result.
Pick whichever sounds easiest for your week.
Getting the Texture Right
The key to perfect Crock Pot turkey breast with gravy is cooking it low and slow so the meat stays tender and the drippings develop flavor.
LOW setting for 6-7 hours is ideal. If you’re in a rush, HIGH works for 3-4 hours, but I’ve noticed the meat can get a little stringy that way. You want it to reach 165°F internal temp when you check with a probe thermometer.
You’ll know it’s ready when the turkey shreds easily with a fork and the juices run clear. The cranberry and apple cider create this incredible base of drippings that smell sweet and savory at the same time.
One mistake I made early on was lifting the lid to check it every hour. Pepper (our dog) kept circling the Crock Pot, and I got paranoid it wasn’t cooking. Every time you lift that lid, you add 15-20 minutes to the cook time because all the heat escapes.
For the gravy, make sure you mix that cornstarch slurry completely smooth before adding it. Lumpy gravy is a rookie move I’ve definitely made before. Stir it in slowly and let it simmer for a few minutes to thicken up properly.
What to Serve With Turkey and Gravy
At home, we always serve it with mashed potatoes. Like, always. The gravy pools in the potatoes and it’s basically heaven on a plate. I make a huge batch on Sunday and we eat leftovers until Wednesday.
Roasted Brussels Sprouts
Rachel insists we need something green. I toss Brussels sprouts with olive oil and roast them at 400°F while the turkey rests. The slight char balances the richness of the gravy. Bennett won’t touch them, but he won’t touch most vegetables, so that’s nothing new.
Buttered Egg Noodles
When I’m too tired after a shift to deal with peeling potatoes, I just boil egg noodles. Toss them with butter and a little salt, pile the turkey on top. The noodles soak up all that gravy and it’s one of those comfort meals that just hits right.
Cranberry Sauce on the Side
Since we’re already using cranberry in the cooking liquid, might as well lean into it. I’ll serve extra cranberry sauce on the side. Noah likes mixing it with the turkey, which sounds weird but actually tastes pretty good. Sweet and savory thing going on.
Whatever you pick, just make sure it can handle gravy.
Keeping Turkey Fresh
This Crock Pot turkey breast actually makes great meal prep because the gravy keeps the meat from drying out when you reheat it.
Storage
- At room temperature: Don’t leave it out longer than 2 hours, especially with the gravy
- In the fridge: Store turkey and gravy separately in airtight containers, lasts 3-4 days
- In the freezer: Freezes beautifully for up to 3 months, just portion it out before freezing
Reheating
Microwave works if you’re in a hurry, just add a splash of the gravy to keep it moist. Best method is reheating it in the Crock Pot on LOW for an hour with a little apple cider added. Stovetop works too, just warm it gently and don’t let the gravy boil or it’ll break.
Anti-Waste Tip
Leftover turkey makes incredible sliders. Shred the meat, pile it on Hawaiian rolls with gravy, add a slice of cheese. We do this every Monday night after I make turkey on Sunday, and the kids think it’s a completely different meal.
Your Crock Pot Turkey Breast with Gravy Questions Answered
Got questions? Yeah, I figured you might.
How to make gravy from Crock Pot drippings?
Mix cornstarch with cold water to make a slurry, then stir it into the hot drippings in your slow cooker. Let it simmer for 5 minutes until thickened.
Crock Pot turkey breast cooking time per pound?
Plan for about 2 hours per pound on LOW. A 3-pound breast takes 6-7 hours, smaller ones cook faster.
Why is my slow cooker gravy thin?
Happened to me the first time too. Either add more cornstarch slurry or leave the lid off the last 30 minutes to let liquid evaporate.
Can I use cream of chicken in turkey gravy?
Absolutely. Stir in half a can instead of cornstarch for a creamier, thicker gravy. I’ve done this when I ran out of cornstarch.
The Full Crock Pot Turkey Breast Recipe
This is one of those recipes that makes you look like you’ve got your life together, even when you’re just winging it. Juicy turkey, homemade gravy, and you didn’t even have to turn on the oven. That’s the kind of win I need on a weeknight.
Crock Pot Turkey Breast with Gravy
Equipment
- 6-quart Crock Pot or slow cooker
- probe thermometer
- Small mixing bowl
- Whisk
- Measuring spoons
- cutting board
- Chef’s knife
Ingredients
- 1 3-pound boneless turkey breast packaged with gravy mix (such as Butterball)
- 1 cup whole-berry cranberry sauce
- 1/2 cup apple cider unfiltered
- 1 1-ounce envelope onion soup seasoning
- 1 1/2 teaspoons poultry seasoning blend
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1 1/2 teaspoons kosher salt
- 1/2 teaspoon freshly cracked black pepper
- 1 tablespoon cornstarch
- 3 tablespoons cold water for slurry
Instructions
- Place the turkey breast in a 6-quart slow cooker, fat side up if applicable.
- Spread the cranberry sauce evenly over the top of the turkey.
- Pour the apple cider around the sides of the turkey, avoiding the cranberry topping.
- In a small bowl, combine the gravy packet contents (from the turkey package), onion soup seasoning, poultry seasoning, onion powder, and garlic powder.
- Sprinkle the seasoning mixture over the turkey. Season with kosher salt and black pepper.
- Cover and cook on LOW for 6–7 hours (or on HIGH for 3–4 hours), until a probe thermometer reads 165°F in the thickest part.
- Transfer the turkey to a cutting board and let it rest for 10 minutes.
- Whisk the cornstarch and cold water until completely smooth to make a slurry.
- Stir the slurry into the hot drippings in the slow cooker and cook on HIGH for about 5 minutes, whisking occasionally, until thickened into gravy.
- Slice the turkey and serve with the slow cooker gravy.
Notes
- If your turkey doesn’t include a gravy packet, use a second envelope of onion soup mix instead.
- Cook on LOW for best texture; opening the lid extends cook time by 15–20 minutes each time.
- Optional variation: add fresh thyme under the skin and 1–2 tablespoons butter on top before cooking.
- Storage: refrigerate turkey and gravy separately for 3–4 days; freeze up to 3 months.
- Reheat gently with a splash of cider or gravy; avoid boiling the gravy.
- Rule of thumb: about 2 hours per pound on LOW; turkey is done at 165°F internal temperature.
Make It and Tell Me How It Goes
That first bite of Crock Pot turkey breast with gravy takes me back. Comfort food that actually works on a Tuesday.
Leave a comment if you try this. I want to know if your family devours it like mine does. If you snap a pic, tag me with #SlowCookComfort or @SlowCookComfort so I can see how yours turned out.
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