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If you love turkey breast, and you’re looking for a different way to make delicious, tender, and juicy turkey breast – you’ve got to try this crazy easy Slow Cooker Shredded Turkey Breast! It’s similar to my viral Slow Cooker Turkey in Gravy recipe, and perfect to use in Turkey Tetrazzini.
This dish is simple to prepare and is great in salads, wraps, enchiladas, tacos, and casseroles – it is also great in Turkey Noodle Soup and other dishes that are a bit more creative for Thanksgiving. It is also perfect to serve to little kids who have a hard time eating slices of turkey, or get picky about slices of meat.
Don’t want all the extras in a recipe post? We provide a skip to recipe button in the top left corner, as well as a clickable table of contents, just below, to help make this page easier to navigate.
At Sweet C’s, I add lots of tips in all of my recipes – because I am a home cook without any formal training, and I find I am more confident making dishes when I understand why it works, and what each ingredient means to the flavor of a recipe. My goal is for even the most beginner home cook to feel empowered in the kitchen.
Table of Contents
How to Make Slow Cooker Shredded Turkey Breasts
This turkey breast recipe can be used in a ton of delicious dishes – or just eaten as-is (how I love it!). Sometimes I use it in my Leftover Turkey Pot Pie Recipe, or mix in with a bowl of Wild Rice Pilaf for a Thanksgiving inspired rice bowl!
Shredded Turkey Breast Ingredients:
- Boneless turkey breast provides lean, tender meat that becomes juicy and easy to shred when slow-cooked; it absorbs flavors well and stays versatile for soups, salads, tacos, sandwiches, and casseroles.
- Olive oil adds moisture and richness, helps carry herb flavors through the meat, and prevents the turkey from drying out during the long cook time.
- Turkey or chicken stock keeps the turkey moist, infuses it with savory flavor, and creates a naturally seasoned cooking liquid that doubles as broth for shredding.
- Italian herb seasoning (or your favorite herb blend) brings aromatic, earthy, and savory notes that complement the mild turkey, adding depth without overpowering it.
- Fresh herb sprigs (optional) add an extra layer of bright, woodsy aroma that subtly perfumes the turkey as it cooks.
Steps to Make Shredded Turkey Breasts
Once you’ve gathered your ingredients, we will use the following process:
Add to Slow Cooker & Cook
Add turkey breasts (frozen or thawed both fine, add 1 hour to cooktime for frozen) to slow cooker. If Turkey breast is preseasoned (like pictured), don’t add additional salt. Pour in seasoning, stock, and olive oil. Place fresh herbs if using. Set slow cooker to high and cook for 3-4 hours, until turkey is 165 degrees internal temperature and shreds easily with a fork.
Shred Turkey
Shred turkey with two forks – or use my favorite method – place in a bowl of a stand mixer with the paddle attachment. Mix on high until shredded.
Reduce Stock & Add Back to Shredded Turkey
Pour leftover stock and turkey drippings into pan while shredding turkey and bring to rapid boil. Reduce by half, then pour over shredded turkey.
Toss turkey in stock reduction, and serve or use in other dishes!
Tips and Tricks for Perfect Slow cooker Shredded Turkey
Use the turkey breast frozen or thawed — both work beautifully in the slow cooker, and cooking time barely changes.
Choose boneless turkey breast for easier shredding and more even cooking.
Sear the turkey first (optional) if you want deeper flavor; browning adds richness but isn’t required for tenderness.
Don’t skip the olive oil — it helps keep lean turkey from drying out and carries the herbs throughout the meat.
Use enough stock to come halfway up the turkey, not fully cover it. This gives tender, moist meat without boiling it.
Add extra herb flavor by tucking a sprig under the turkey, not just on top — it infuses more evenly.
Cook on Low when possible for the juiciest, most tender texture; High works in a pinch but can be slightly drier.
Check tenderness early — slow cookers vary, and turkey can go from perfect to dry quickly.
Shred while warm, not after chilling; warm turkey pulls apart easily and absorbs the broth better.
Return the shredded meat to the juices in the slow cooker for 10–15 minutes to soak up extra moisture.
Reserve some broth for storing leftovers — it keeps the turkey juicy for days and freezes well.
Season lightly at first if using a salty broth; adjust salt after shredding so the flavor stays balanced.
Add butter at the end (1–2 tbsp) for extra richness if serving on its own.
Flavor it for different uses — add garlic, lemon, chili flakes, smoked paprika, or taco seasoning depending on how you plan to serve it.
Slow Cooker Shredded Turkey FAQs
Yes—this recipe works perfectly with frozen turkey breast. It may need an extra 30–60 minutes of cook time, but the texture stays tender and moist.
Shred the turkey while it’s warm and return it to the cooking liquid for at least 10–15 minutes. Storing leftovers with some broth also keeps it juicy.
Absolutely! It’s great for soups, casseroles, tacos, salads, sandwiches, and meal prep bowls. The mild seasoning makes it easy to adapt to almost any dish.
What to Make With Shredded Turkey
Slow Cooker Shredded Turkey Breast
Ingredients
- 1 boneless turkey breast, thawed or frozen (recipe can be doubled for two breasts)
- 3 tbsp olive oil
- 2 –3 cups turkey or chicken stock
- 2 tbsp Italian herbs seasoning or your favorite herb blend
- Fresh herb sprigs, optional
Instructions
- Place the turkey breast in the slow cooker.
- Drizzle the olive oil over the turkey, coating the top and sides.
- Sprinkle the Italian herbs (or preferred seasoning blend) evenly over the turkey.
- Pour the turkey or chicken stock around the turkey breast, adding enough to come about halfway up the sides of the meat.
- Add fresh herb sprigs on top or around the turkey, if using.
- Cover and cook on Low for 6–8 hours or High for 3–4 hours, until the turkey is tender and easily shreds with a fork.
- Remove the turkey from the slow cooker, shred with two forks, and return it to the cooking liquid for extra moisture and flavor.
- Serve immediately, or store with some of the broth to keep it juicy.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
