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Slow Cooker Thanksgiving Turkey

Slow Cooker Thanksgiving Turkey

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Eating Indy

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 {{adjustedServings}} servings

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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


  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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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.