Technical Cook-Time Reference & Quality-Gated Meals // No Fluff, Just the Instructions
MEAL INSTRUCTIONSNO FLUFF, JUST THE INSTRUCTIONS
slow-cooker ChartsDATASHEET // CT-SC-022
slow-cookerSTATE: FRESHVERIFIED DATASHEET

How Long to Cook Bone-In Turkey Breast (Half or Whole, 5–7 lb) in the slow cooker

Specification: 5–7 lb bone-in, skin-on turkey breast, patted dry, seasoned under the skin with butter/sage/thyme, lifted off the pot floor on four foil balls with 1 cup broth in the bottom

Target Temp
Heat Waves
LOW (5–7 hrs)
Low & Slow
Total Time
Clock Time
5–7 hours on LOW
Total Cook Window
Flip Mark
Flip Action
No Flip
Continuous Cook
Internal Safe Temp
Thermometer Probe
165°F at the thickest point of the breast, not touching the bone (USDA FSIS whole-poultry minimum)
USDA Safe Pull

3-Step Execution Protocol

1
Preheat & Prep

Add bone-in turkey breast (half or whole, 5–7 lb) (5–7 lb bone-in, skin-on turkey breast, patted dry, seasoned under the skin with butter/sage/thyme, lifted off the pot floor on four foil balls with 1 cup broth in the bottom) to the slow cooker. Set to LOW (5–7 hrs).

2
Slow Cook

Cook for 5–7 hours on LOW. Keep lid on; do not stir unless specified.

3
Check & Rest

A probe in the deepest part of the breast (avoiding the bone) reads 165°F and the juice that runs out of the puncture is clear; the skin has softened and gone pale, not crisped — that is normal for slow-cooker turkey and is fixed by a 5-minute broiler pass off-heat. Confirm internal temperature reaches 165°F at the thickest point of the breast, not touching the bone (USDA FSIS whole-poultry minimum). Rest for 20 minutes before serving.

Verification Basis & Testing Rig

USDA FSIS "Turkey Basics: Safe Thawing / Cooking" — 165°F minimum for all poultry parts; Butterball "Slow Cooker Turkey Breast" published guidance (bone-in half breast 4–6 hrs LOW, whole 5–7 hrs); Reynolds Kitchens slow-cooker turkey breast reference confirms the 165°F pull and the broiler-finish skin step; foil-ball riser matches Crock-Pot's own "Whole Turkey Breast" support-article method.

Pro Tip: The skin will not crisp in a slow cooker no matter what you do — the trapped humidity keeps it steamed and rubbery. Pull the breast at 165°F, rest it, and give the skin 4–5 minutes under a hot broiler on a sheet pan just before carving; that is the only step that gets you Thanksgiving-looking skin from this method.

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