Can I use a frozen turkey breast roast?

Not recommended—slow cookers heat slowly, which isn’t safe for frozen poultry. Thaw it fully first.

Can I substitute the liquid?

Absolutely! Broth adds richness, wine adds sophistication, and water works perfectly fine. Secondary keywords like “Butterball turkey breast roast crock pot broth or wine” fit naturally here.

How do I store leftovers?

Store sliced turkey in an airtight container for up to 4 days in the fridge. It reheats beautifully for sandwiches, salads, and meal prep bowls.

Can I cook on HIGH instead?

If you're in a rush, you can cook on HIGH for about 3–4 hours, but LOW gives the best tenderness and flavor.

Should I remove the skin?

Keep it on during cooking—it helps keep the meat moist. You can remove it afterward if you prefer.

Butterball Turkey Breast Roast Crock Pot: 5 Amazing Comfort Bites

Description

This Butterball Turkey Breast Roast Crock Pot recipe is the easiest way to create juicy, tender, flavor-packed turkey with almost no effort. Perfect for weeknights, holidays, or meal prep, this slow cooker method gives you beautifully seasoned turkey every time.

Ingredients

Scale

1 Butterball turkey breast roast (3–9 pounds, bone-in or boneless, fully thawed)
Paper towels
Nonstick cooking spray or olive oil
1–2 teaspoons salt
1 teaspoon black pepper
1 teaspoon garlic powder
1 teaspoon paprika
1 teaspoon dried thyme
1 teaspoon dried rosemary
½ cup broth, water, wine, or a combination
Fresh herbs for garnish (optional)

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Instructions

Remove the Butterball turkey breast roast from its packaging. If boneless, keep the string netting on. Pat dry thoroughly with paper towels.
Lightly spray the turkey with nonstick cooking spray or brush it with olive oil.
Season generously with salt, pepper, garlic powder, paprika, thyme, and rosemary.
Place the turkey skin-side up in the slow cooker.
Pour ½ cup of liquid (broth, water, wine, or a mix) around the turkey.
Cover and cook on LOW for 4 hours, then check the internal temperature (around 140°F).
Continue cooking for 1–2 more hours, or until the thickest part of the breast reaches 165°F.
Remove from the slow cooker, tent loosely with foil, and rest for 15 minutes.
Remove the netting (if boneless), slice, and serve with juices or your favorite sides.

Notes

For crispier skin, broil the cooked turkey for 5–7 minutes—watch closely.

The slow cooker juices make an excellent gravy base.

Resting is essential for juicy slices—don’t skip it.

Works with bone-in or boneless turkey breast roasts.

Prep Time: 10 minutes
Cook Time: 5–6 hours
Category: Main Dish
Method: Slow Cooker
Cuisine: American

Nutrition

Serving Size: 6 oz
Calories: 240 kcal
Sugar: 0 g
Sodium: 480 mg
Fat: 8 g
Saturated Fat: 2 g
Unsaturated Fat: 5 g
Trans Fat: 0 g
Carbohydrates: 1 g
Fiber: 0 g
Protein: 38 g
Cholesterol: 110 mg