Crock Pot Cranberry Turkey Breast is one of those effortless, elegant dishes that tastes like you’ve spent hours in the kitchen — but your slow cooker does almost all the work. This recipe combines tender, juicy turkey breast with a sweet-tart cranberry glaze that’s both comforting and festive. It’s the perfect centerpiece for Thanksgiving for smaller gatherings, or a cozy family dinner any time of year when you crave the flavors of the holidays without the fuss.
As the turkey slow-cooks, it absorbs all the flavor from the cranberry sauce, orange juice, and aromatic herbs, becoming fall-apart tender and irresistibly moist. The sauce transforms into a luscious, glossy glaze that coats every slice beautifully. The best part? You can walk away while it cooks and come back to a meal that’s ready to impress.
This recipe captures everything people love about Thanksgiving — savory, sweet, and perfectly balanced flavors — in a simple, foolproof slow cooker format. Serve it with mashed potatoes, green beans, or stuffing, and you have a full comforting meal with minimal cleanup.
Why You’ll Love This Crock Pot Cranberry Turkey Breast
- Incredibly juicy, tender turkey breast without the risk of drying out.
- Hands-off cooking — just mix, set, and forget it.
- A perfectly balanced cranberry glaze that’s tangy, sweet, and savory.
- Ideal for smaller gatherings or weeknight dinners.
- Great for holiday prep — saves oven space and can be made ahead.
Ingredients You’ll Need
For the Turkey:
- 3–4 lb boneless turkey breast (fresh or thawed if frozen)
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
For the Cranberry Glaze:
- 1 can (14 oz) whole berry cranberry sauce
- 1/2 cup orange juice (fresh or bottled)
- 1/3 cup brown sugar, packed
- 1 tablespoon Dijon mustard
- 1 tablespoon soy sauce or Worcestershire sauce (for depth)
- 1 teaspoon dried rosemary (or 1 tablespoon fresh)
- 1 teaspoon dried thyme
- 1/4 teaspoon ground allspice (optional, for warmth)
For Finishing (optional):
- 1 tablespoon cornstarch mixed with 1 tablespoon cold water (to thicken sauce)
- Fresh parsley or rosemary for garnish
How to Make Crock Pot Cranberry Turkey Breast
Step 1: Prepare the turkey
Pat the turkey breast dry with paper towels. Season all sides with salt, pepper, garlic powder, and onion powder. This helps the seasoning penetrate and enhances flavor.
Step 2: Mix the glaze
In a medium bowl, whisk together the cranberry sauce, orange juice, brown sugar, Dijon mustard, soy sauce, rosemary, thyme, and allspice. Stir until well blended — the mixture should be glossy and aromatic.
Step 3: Assemble in the slow cooker
Place the seasoned turkey breast into the crock pot. Pour the cranberry mixture evenly over the top, making sure the turkey is well coated. You can spoon some of the sauce underneath to ensure full flavor coverage.
Step 4: Slow cook to perfection
Cover and cook on low for 5–6 hours or high for 3–4 hours, depending on the size of your turkey breast. The turkey is done when the internal temperature reaches 165°F (74°C) at the thickest part.
Step 5: Rest and slice
Remove the turkey breast from the crock pot and let it rest on a cutting board for 10–15 minutes before slicing. This allows the juices to redistribute and keeps the meat moist.
Step 6: Thicken the glaze (optional)
If you’d like a thicker sauce, pour the cranberry juices from the slow cooker into a small saucepan. Bring to a simmer over medium heat and whisk in the cornstarch slurry. Cook for 2–3 minutes until thickened and glossy.
Step 7: Serve
Slice the turkey breast and spoon the warm cranberry glaze over the top. Garnish with chopped parsley or rosemary for a touch of color.
Tips for the Best Results
- Choose boneless turkey breast for even cooking and easy slicing. Bone-in works too but may require 30–45 more minutes.
- Don’t overcook — use a meat thermometer for accuracy. Once it hits 165°F, remove it from heat.
- Mix the sauce well before adding it to the crock pot to ensure even flavor distribution.
- Add a splash of chicken broth if you want a thinner sauce or extra moisture.
- Rest before slicing. This ensures juicy, tender meat.
- For a golden crust, broil the cooked turkey under the oven for 3–5 minutes after glazing.
Variations & Substitutions
- Spicy twist: Add 1 teaspoon chili flakes or a dash of hot sauce to the glaze.
- Herb-forward version: Use fresh sage, rosemary, or thyme for stronger herb notes.
- Citrus version: Add zest from one orange or swap orange juice for pineapple juice.
- Maple cranberry glaze: Replace brown sugar with maple syrup for a deeper sweetness.
- Instant Pot method: Cook on high pressure for 30–35 minutes, followed by 10 minutes natural release.
What to Serve With Crock Pot Cranberry Turkey Breast
This dish pairs beautifully with traditional comfort sides like:
- Creamy mashed potatoes or roasted garlic mashed cauliflower
- Classic herb stuffing or wild rice pilaf
- Roasted Brussels sprouts or glazed carrots
- Green bean almondine
- Homemade dinner rolls or cornbread
For a complete holiday-style meal, serve it alongside extra cranberry sauce, turkey gravy, and a slice of pumpkin pie for dessert.
Storage & Reheating Tips
- Refrigerator: Store leftovers in an airtight container for up to 4 days.
- Freezer: Freeze sliced turkey and sauce separately for up to 2 months. Thaw overnight in the refrigerator before reheating.
- Reheat: Warm gently in the microwave or in a covered skillet with a splash of broth until heated through.
- Make-ahead tip: The glaze can be made 1–2 days ahead and stored in the fridge. Add it to the crock pot when ready to cook.
Recipe FAQs
Can I use a frozen turkey breast?
Yes, but thaw it completely in the refrigerator before cooking. Cooking from frozen is not recommended in a slow cooker for safety reasons.
Can I use jellied cranberry sauce instead of whole berry?
Yes, but the texture will be smoother and less chunky. Whole berry cranberry sauce provides more texture and tartness.
Can I double the recipe for a larger crowd?
Yes. If using two smaller turkey breasts, arrange them side by side and increase the glaze ingredients by 50%. Cooking time may increase slightly.
What if I don’t have a crock pot?
You can bake this dish in a covered roasting pan at 325°F (160°C) for about 1.5–2 hours, basting halfway through.
Can I make it sweeter or less sweet?
Adjust the brown sugar to your taste. For a tangier glaze, use less sugar or add 1 tablespoon of apple cider vinegar.
Can I make gravy from the drippings?
Absolutely. The sauce thickened with cornstarch doubles as a flavorful cranberry gravy.
Can I add vegetables to the crock pot?
Yes — chopped onions, carrots, or parsnips can be placed at the bottom of the crock pot to cook in the juices.