Slow Cooker Turkey Breast With Crispy Skin

Pro tips

• Use a slow cooker liner for easy cleanup and to prevent sticking; it also helps retain moisture around the turkey.
• Don't skip the final broil step—it's what transforms soft skin into the crispy texture that makes this dish special.
• Check internal temperature with a meat thermometer at the thickest part; it should hit 165°F. Turkey continues to cook slightly as it rests.
• Pat the skin dry before broiling and position the oven rack close to the heating element for faster, more even crisping.

Substitutions

• Chicken broth → vegetable broth or turkey broth (same amount, no flavor loss)
• Smoked paprika → regular paprika or chili powder (slightly different flavor profile)
• Butter → olive oil or ghee (note: adjust amount slightly as needed for moisture)

Storage & make-ahead

Cool completely, wrap tightly, and refrigerate up to 3 days. Reheat in a 325°F oven until warmed through; do not re-broil unless crisping the skin again is desired.

Equipment

slow cooker · meat thermometer · broiler or oven

How do you get crispy skin on a slow cooker turkey breast?

After slow cooking, transfer the turkey to a baking sheet and broil on high for 3–5 minutes until the skin browns and crisps. Watch closely to avoid burning.

Can you use a turkey breast with skin on for this recipe?

Yes. A skin-on roast works well and will crisp more easily under the broiler. Cooking time may vary slightly depending on size.

How long does it take to cook turkey breast in a slow cooker?

A 3 lb boneless turkey breast typically takes 4–6 hours on low or 2–3 hours on high. Internal temp should reach 165°F.

Can you make this ahead of time?

Yes. Cook the turkey fully, cool, wrap, and refrigerate up to 3 days. Reheat gently in a 325°F oven, then broil the skin if needed.

What can you substitute for turkey gravy packet?

Use 2–3 tablespoons cornstarch slurry mixed into the broth, or skip it and rely on pan drippings to make gravy after cooking.