Go Back
–+ servings
Save This Recipe Form

Want to save this recipe?

Enter your email below & we'll send it straight to your inbox. Plus you’ll get more great recipes and tips from us each week!

Crockpot Turkey Breast, sliced and topped with a sauce of whole cranberries, served elegantly on a white plate.

Crockpot Turkey Breast

Author: Mandy Applegate
Crockpot Turkey Breast is my go-to when I want tender, juicy turkey without heating up the oven. The cranberry, orange juice, and onion soup mix create a sweet and savory glaze that keeps the meat moist as it cooks low and slow. I make this for Thanksgiving, Christmas dinners, and potlucks because it's a crowd favorite that both kids and adults enjoy.
Print Recipe Pin Recipe [btn-google-source]
Prep Time: 15 minutes
Cook Time: 6 hours
Total Time: 6 hours 15 minutes
Course: Dinner, Main Course
Cuisine: American
Keyword: Crockpot Turkey Breast
Servings: 6
Calories: 430kcal

Equipment

Ingredients

  • 4 pounds boneless turkey breast
  • 14 ounces cranberry sauce
  • 1 packet dry onion soup mix
  • 1 cup orange juice
US Customary - Metric
A smiling woman points downward beside a video player graphic with a play button and text that reads, ‘Watch the recipe video now.’ The heading says, ‘Prefer to watch? I’ve got you covered below.

Video

[adthrive-in-post-video-player video-id="7X5F4eak" upload-date="2025-11-20T06:46:14+00:00" name="Tender Crockpot Turkey Breast" description="Moist, flavorful turkey cooked effortlessly in the slow cooker." player-type="default" override-embed="default"]

Instructions

  • In a medium bowl, whisk together the cranberry sauce, dry onion soup mix, and orange juice until well combined.
    14 ounces cranberry sauce, 1 packet dry onion soup mix, 1 cup orange juice
  • Place the boneless turkey breast in the crockpot. Pour the cranberry mixture evenly over the top, coating the turkey completely.
    4 pounds boneless turkey breast
  • Cover and cook on low heat for 6 to 8 hours, or until the turkey is tender and reaches an internal temperature of 165°F (74°C).
  • Carefully remove the turkey from the crockpot and let it rest for 10 minutes before slicing.
  • Spoon the warm cranberry glaze over the sliced turkey before serving for extra flavor and moisture.

Notes

Here are my best tips for making perfect crockpot turkey breast every time:
  • Try carrots and garlic: Add 2 minced garlic cloves to the cranberry glaze, and toss 2 cups of chopped carrots into the crockpot during the last 3 to 4 hours, allowing the vegetables to soak up all that sweet and savory flavor.
  • Check the temperature early: Start checking the internal temperature at the 6-hour mark because cooking times vary based on the size and shape of your turkey breast, and you don't want to overcook it.
  • Don't skip the resting time: Let the turkey rest for the full 10 minutes after removing it from the crockpot so the juices settle back into the meat and your slices stay moist.
  • Slice against the grain: Always cut the turkey perpendicular to the direction of the muscle fibers so each slice is tender and easier to chew.
  • Save the glaze for later: Pour any leftover cranberry glaze into a jar and store it in the fridge for up to a week to use on sandwiches, grain bowls, or reheated turkey.
  • Flash-freeze for meal prep: Slice the cooled turkey and freeze individual portions on a parchment-lined baking sheet for 1 hour before transferring them to containers to prevent the slices from sticking together.

Nutrition

Calories: 430kcal | Carbohydrates: 31g | Protein: 66g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.04g | Cholesterol: 163mg | Sodium: 640mg | Potassium: 834mg | Fiber: 1g | Sugar: 25g | Vitamin A: 171IU | Vitamin C: 21mg | Calcium: 49mg | Iron: 2mg
Tried this recipe?Let us know how it was!