Slow Cooker Thanksgiving Turkey

Slow Cooker Thanksgiving Turkey

Eating Indy 14

"Throw this together before work in your slow cooker, and come home to the smells of Thanksgiving! This could not be any easier. Just whip up a few side dishes and you're set!"

Ingredients 8 h 15 m {{adjustedServings}} servings 382 cals

Serving size has been adjusted!

Original recipe yields 12 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 382 kcal
  • 19%
  • Fat:
  • 15.6 g
  • 24%
  • Carbs:
  • 2.6g
  • < 1%
  • Protein:
  • 54.2 g
  • 108%
  • Cholesterol:
  • 139 mg
  • 46%
  • Sodium:
  • 379 mg
  • 15%

Based on a 2,000 calorie diet

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  • Prep

  • Cook

  • Ready In

  1. Place bacon in a skillet over medium-high heat, and cook until evenly brown. Drain and crumble.
  2. Spray a slow cooker with cooking spray. Place turkey in the slow cooker. Season with garlic pepper. In a bowl, mix the bacon, gravy, flour, Worcestershire sauce, and sage. Pour over turkey in the slow cooker.
  3. Cover slow cooker, and cook turkey 8 hours on Low.
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Reviews 215

  1. 295 Ratings


I admit I was more interested in the concept of cooking a turkey breast in the slow cooker rather than the recipe itself, so I cooked mine with some minor changes. The amount of Worcestershire seemed excessive so I just used a few shakes. Didn't use flour, the sage, or the can of turkey gravy. I seasoned the breast with garlic pepper and a little poultry seasoning and laid a couple of bacon strips over the breast to help keep it moist and to flavor the gravy (I've always done this with my tradionally roasted turkey). Knowing that a lot of juices would be produced, I just threw in a portion of the bag of turkey gravy that came in the package. I found the stated cooking time WAY too long--I would think 6 hours on Low should me more than adequate, and next time I would check it even sooner. The turkey at 6-1/2 hours was cooked to a higher temperature than I would have preferred, but was still surprisingly moist. After I pulled the breast out to rest, I thickened up the gravy with a little cornstarch on the stovetop. The turkey was succulent and moist and sliced beautifully, and the gravy was rich and flavorful. This method will definitely be making a comeback.


After putting two, almost nearly frozen 3lb. turkey breast my crockpot to cook all night, I had to jump on here this morning to rave about the result. This recipe is fantastic! We won't be eating the turkey until much later this afternoon, but I have to admit that I did sneak a few tastes as I sliced it up. Here's how I prepared mine. I put the two roasts in a large crockpot, opened up both gravy packets and dumped that over the roasts, then added one chopped vidalia onion and one bunch of chopped celery hearts...leaves and all...and a bay leaf. Then I sprinkled the tops of the roasts with crushed dried sage, thyme, salt, and cracked black pepper. I set this to cook on low...thought the roasts might take all night and most of today because they were almost completely frozen...I started this at 9:30 last night and by 7:30 this morning they were tender, very moist, and exceptionally savory. I did get up to baste the tops once during the night, but I don't think it was really necessary. This is the only way that I will ever prepare turkey from now on. This is a must-try recipe; it is OUTSTANDING!! Thank you so much for sharing this...can't wait for dinner later today.


IT WAS WONDERFUL! The only thing that I changed was half-way through the cooking time I added 1 1/2 cups of turkey broth to it (due to the comments reguarding dryness). It was moist and perfect. I added a little cornstarch and made a gravy with the juices in the pot.