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Slow Cooker Turkey Crown
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4.87 from 15 votes

Slow Cooker Turkey Crown

A turkey breast or crown cooked with a delicious rub with smoked paprika and herbs in your slow cooker, hassle free!
Course Main Course
Cuisine British, Slow Cooker
Prep Time 5 minutes
Cook Time 5 hours
Total Time 5 hours 5 minutes
Servings 8
Calories 483kcal


  • 2 kg turkey crown or breast defrosted completely
  • 2 tbsp olive oil
  • 2 onions halved
  • 2 tsp smoked paprika
  • 1 tsp minced garlic
  • 1 tsp dried rosemary
  • salt and pepper to taste

For the glaze:

  • 50 g butter
  • 2 tsp smoked paprika
  • salt and pepper to taste


  • Mix the oil, paprika, garlic, rosemary and salt and pepper in a small bowl.
  • Rub it over the turkey crown.
  • Half two onions and place them in the base of the slow cooker pot.
  • Put the prepared turkey crown on top of the onions.
  • Put on the lid and cook on high for 5 hours (or on low for 8 hours if cooking overnight).
  • During cooking, baste occasionally with the cooking liquids which will collect under the turkey crown.
  • Before serving, melt the butter, mix with smoked paprika, salt and pepper and pour it over the turkey crown to glaze.



Cooking times
  • For a 1 kg / 2 pound turkey crown or breast - 4 hours on high or 7-8 hours on low
  • For a 2 kg / 4 pound turkey crown or breast - 5 hours on high or 8 hours on low
  • For a 3 kg / 6 pound turkey crown or breast - 6 hours on high or 9-10 hours on low
If you want no hassle on Christmas Dy you can cook your turkey crown overnight on low. Let it cool then refrigerate. Then you can slice it and reheat before serving (reheat in the oven with gravy to stop it drying out, or in the microwave).
How to defrost a turkey
Follow the directions on the packaging to defrost your turkey or crown, ensuring you know how much it weighs.
You can defrost in the fridge (takes longer, around 8-12 hours per kilo), a cold room (takes a bit less time, around 4 hours per kilo) or at room temperature which takes 2 hours per kilo.
Always follow a reliable source – in the UK I like this guide from the NHS.
How to check your turkey is defrosted
Remove all the packaging, look for ice crystals on the underneath of the crown where the bones are. If any remain, leave it to defrost for longer until they have gone.
Use a sharp knife or skewer and pierce the turkey breast to see if it feels frozen still. If it does, leave to defrost for longer until it no longer feels frozen inside the breast.
After cooking, how to check the turkey is cooked through
This so when I turn to my trusty meat thermometer. This put the guesswork away as I know exactly what temperature the turkey has reached.
To be safely cooked through the turkey must reach 74 degrees C in the thickest part of the meat.
Using my slow cooker on high, and testing with my thermometer after cooking, I found my turkey had reached over 90 degrees C so I knew it was fully cooked.
If you do not have a meat thermometer, check the breast meat is completely white with no red or pink remaining, and that the juices run clear (no blood).


Calories: 483kcal | Carbohydrates: 3g | Protein: 55g | Fat: 26g | Saturated Fat: 8g | Cholesterol: 175mg | Sodium: 194mg | Potassium: 755mg | Sugar: 1g | Vitamin A: 665IU | Vitamin C: 2.1mg | Calcium: 42mg | Iron: 3.3mg