This crockpot turkey breast and stuffing recipe brings two Thanksgiving favorites together in one slow cooker, freeing up oven space for the rest of dinner. The turkey cooks up tender while the stuffing soaks in savory broth and buttery herbs.
Why You’ll Love This Crockpot Turkey and Stuffing
This cozy main dish keeps Thanksgiving cooking simple, with less oven juggling and fewer pans to wash. The turkey and stuffing cook together, making it easy to serve a comforting holiday meal even when kitchen space is limited. A meat thermometer helps you check for doneness, and you can finish the turkey under the broiler if you like a little golden color on top.
Crockpot Turkey and Stuffing Ingredients & Substitutions
- 3 to 4 pounds boneless turkey breast, fully thawed
- 12 ounces seasoned dry bread stuffing cubes
- 1 1/2 cups low-sodium chicken broth, plus more as needed
- 1/2 cup unsalted butter, melted
- 1 cup diced celery
- 1 cup diced yellow onion
- 1 teaspoon poultry seasoning
- 1/2 teaspoon dried sage
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper
- 1 tablespoon chopped fresh parsley, optional
Use turkey broth in place of chicken broth for a deeper holiday flavor. If your stuffing cubes are unseasoned, add a little extra poultry seasoning. You can also use fresh thyme in place of the dried sage.
Step-by-Step Instructions to Make Crockpot Turkey and Stuffing
1. Prepare the slow cooker
Lightly grease the inside of a 6-quart slow cooker. Check that the turkey breast is fully thawed, then pat it dry with paper towels.
2. Mix the stuffing
Add the stuffing cubes, celery, onion, poultry seasoning, sage, salt, and pepper to a large bowl. Pour in the melted butter and broth, then toss until the bread is evenly moistened. Add a splash more broth if the cubes still look dry.
3. Layer the ingredients
Spoon the stuffing into the slow cooker and spread it into an even layer. Place the turkey breast on top, keeping it centered so the lid closes securely.
4. Cook until done
Cover and cook on low for about 5 to 6 hours. Slow cookers vary, so begin checking the turkey toward the earlier end of the cooking range. The thickest part of the turkey breast and the center of the stuffing should each reach 165°F on an instant-read thermometer.
5. Rest and serve
Transfer the turkey to a cutting board and let it rest for 10 minutes before slicing. Fluff the stuffing with a fork, sprinkle with parsley if you like, and serve warm.
Tips for Success
- Start with a fully thawed turkey breast so it cooks evenly and reaches a safe temperature on time.
- Avoid lifting the slow cooker lid during cooking, since releasing heat can extend the cooking time.
- Check the turkey and stuffing separately with a food thermometer. If either has not reached 165°F, cover and continue cooking, checking again after a short interval.
- Slow cookers can vary in heat and timing, so use temperature rather than the clock alone to judge doneness.
- For a lightly browned finish, move the cooked turkey to a broiler-safe pan and broil briefly. Keep a close eye on it, as browning happens quickly.
Variations of Crockpot Turkey and Stuffing
Stir a diced apple or a handful of dried cranberries into the stuffing for a touch of sweetness. For extra savory flavor, add sliced mushrooms or a teaspoon of fresh thyme. If you prefer a softer stuffing, mix in a little more broth before cooking. For a crisp top, spoon the cooked stuffing into a baking dish and broil it briefly, watching carefully.
Serving Suggestions: What to Pair with Crockpot Turkey and Stuffing
Serve this dish with cranberry sauce, mashed potatoes, green beans, roasted carrots, or a fresh salad. A simple pan gravy or warm turkey gravy is a welcome addition, especially for the sliced breast. For a classic Thanksgiving plate, add dinner rolls and a favorite seasonal dessert.
Storage & Reheating Instructions
Refrigerate leftover turkey and stuffing in separate airtight containers within 2 hours of serving. Enjoy within 3 to 4 days. Reheat portions in the microwave or in a covered baking dish in the oven until steaming hot, adding a spoonful of broth if the stuffing seems dry. For longer storage, freeze leftovers in airtight containers for up to 2 months and thaw them in the refrigerator before reheating.
Memories Made Around the Table
I love how a Thanksgiving meal feels more relaxed when a comforting main dish can cook quietly while I prepare the sides. The smell of herbs, warm stuffing, and turkey filling the kitchen makes the table feel inviting before anyone even sits down. This recipe is a lovely choice for sharing a familiar holiday meal without making the oven do all the work.
FAQs
Can I cook frozen turkey breast in the slow cooker?
No. Thaw the turkey breast completely in the refrigerator before cooking so it heats evenly and can reach a safe internal temperature in time.
How do I know when the turkey and stuffing are done?
Check the thickest part of the turkey breast and the center of the stuffing with an instant-read thermometer. Both should reach 165°F.
Can I prepare the ingredients ahead?
You can chop the celery and onion and measure the dry seasonings ahead. For best results, mix the stuffing with the broth and butter just before it goes into the slow cooker.
Can I use bone-in turkey breast?
Yes, but it may need a different cooking time depending on its size and your slow cooker. Use a thermometer to check the thickest part without touching the bone, and make sure the stuffing also reaches 165°F.
Final Thoughts
This crockpot turkey breast and stuffing makes a comforting Thanksgiving centerpiece while keeping oven space available for other dishes. Slice the turkey, fluff the stuffing, and bring both straight to the table for an easy holiday meal.
Crockpot Turkey and Stuffing
Equipment
- 1 6-quart slow cooker
- 1 Large mixing bowl
- 1 Instant-read thermometer
Ingredients
- 3 to 4 pounds boneless turkey breast fully thawed
- 12 ounces seasoned dry bread stuffing cubes
- 1.5 cups low-sodium chicken broth plus more as needed
- 0.5 cup unsalted butter melted
- 1 cup celery diced
- 1 cup yellow onion diced
- 1 teaspoon poultry seasoning
- 0.5 teaspoon dried sage
- 0.5 teaspoon salt or to taste
- 0.25 teaspoon black pepper
- 1 tablespoon fresh parsley chopped; optional
Instructions
- Lightly grease the inside of a 6-quart slow cooker. Check that the turkey breast is fully thawed, then pat it dry with paper towels.
- Add the stuffing cubes, celery, onion, poultry seasoning, sage, salt, and pepper to a large bowl. Pour in the melted butter and broth, then toss until the bread is evenly moistened. Add a splash more broth if the cubes still look dry.
- Spoon the stuffing into the slow cooker and spread it into an even layer. Place the turkey breast on top, keeping it centered so the lid closes securely.
- Cover and cook on low for about 5 to 6 hours. Begin checking the turkey toward the earlier end of the cooking range. The thickest part of the turkey breast and the center of the stuffing should each reach 165°F on an instant-read thermometer.
- Transfer the turkey to a cutting board and let it rest for 10 minutes before slicing. Fluff the stuffing with a fork, sprinkle with parsley if you like, and serve warm.