This crockpot turkey breast and stuffing makes Thanksgiving dinner feel a little easier, with tender turkey and savory stuffing cooking together in one slow cooker. I love how it frees up oven space while still bringing a comforting centerpiece to the table.
Why You’ll Love This Turkey Breast and Stuffing
This dish pairs juicy turkey breast with buttery, herb-seasoned stuffing, and the slow cooker takes care of most of the work. It is a practical choice for a smaller gathering or a busy holiday kitchen, and the leftovers are easy to enjoy the next day.
Turkey Breast and Stuffing Ingredients & Substitutions
- 8 cups dried bread stuffing cubes
- 1 cup finely chopped celery
- 1 small yellow onion, finely chopped
- 6 tablespoons unsalted butter, melted
- 2 cups low-sodium chicken broth, divided
- 1 teaspoon poultry seasoning
- ½ teaspoon dried sage
- ½ teaspoon black pepper
- 1 boneless turkey breast, 3 to 4 pounds, thawed
- 1 tablespoon olive oil
- 1 teaspoon kosher salt
- ½ teaspoon garlic powder
Use vegetable broth instead of chicken broth if you prefer. If your bread cubes or broth are already well-seasoned, reduce the added salt. Fresh thyme or rosemary can stand in for the dried sage.
Step-by-Step Instructions to Make Turkey Breast and Stuffing
1. Prepare the slow cooker
Lightly grease the inside of a 6-quart slow cooker. In a large bowl, toss the stuffing cubes with celery, onion, melted butter, poultry seasoning, sage, and black pepper.
2. Moisten the stuffing
Pour in 1½ cups of broth and toss gently until the cubes are evenly moistened. Add the remaining broth a little at a time if the bread still seems dry. Transfer the stuffing to the slow cooker and spread it into an even layer.
3. Season the turkey
Pat the turkey breast dry. Rub it with olive oil, then season with kosher salt and garlic powder. Set the turkey breast on top of the stuffing.
4. Cook until tender
Cover and cook on low for 5 to 6 hours. Check the thickest part of the turkey with an instant-read thermometer. It should reach 165°F. Check the center of the stuffing as well, which should also reach 165°F. If the turkey is ready first, transfer it to a cutting board to rest while the stuffing continues cooking until hot enough.
5. Rest and serve
Let the turkey rest for 10 minutes before slicing. Fluff the stuffing with a fork, taste, and adjust the seasoning if needed. Serve the slices over or beside the stuffing.
Tips for Success
- Thaw the turkey breast completely before cooking so it cooks evenly.
- Choose a turkey breast that fits comfortably in your slow cooker, with the lid able to close securely.
- Check the stuffing and turkey separately with a food thermometer. Slow cookers can vary, so use temperature rather than time alone to confirm they are ready.
- Let the turkey rest before slicing to help keep the meat juicy.
- If you want crisp edges on the stuffing, transfer it to an oven-safe dish and broil briefly after it is fully cooked, watching it closely.
Variations of Turkey Breast and Stuffing
- Add apples: Fold in 1 cup of diced apple for a subtle sweet note.
- Use fresh herbs: Add chopped thyme, parsley, or rosemary to the stuffing.
- Add mushrooms: Stir in 1 cup of sautéed sliced mushrooms for extra savory flavor.
- Make it brighter: Add ½ cup of dried cranberries to the stuffing before cooking.
Serving Suggestions: What to Pair with Turkey Breast and Stuffing
For a classic Thanksgiving plate, serve this dish with mashed potatoes, roasted green beans, cranberry sauce, and a simple salad. A spoonful of warm gravy over the turkey makes it feel especially festive. Since the slow cooker handles the main dish, it pairs well with sides that can be prepared ahead or finished in the oven.
Storage & Reheating Instructions
Cool leftovers promptly and store the turkey and stuffing in separate airtight containers in the refrigerator for up to 3 days. Reheat portions in the microwave or in a covered oven-safe dish at 325°F until hot throughout, adding a splash of broth to the stuffing if it seems dry. You can freeze leftovers in airtight containers for up to 2 months. Thaw overnight in the refrigerator before reheating.
Memories Made Around the Table
I remember holiday kitchens where every oven rack was spoken for and someone was always looking for one more serving spoon. A slow-cooker main dish helps make room for those small moments, like catching up over a cup of tea while the last sides come together. I like bringing this one to the table with plenty of gravy and letting everyone help themselves.
FAQs
Can I use a bone-in turkey breast?
Yes, if it fits comfortably in your slow cooker with the lid closed. Cooking time may vary, so check the thickest area of meat with a thermometer and cook until it reaches 165°F.
Can I cook this recipe on high?
Low heat is the best choice for an evenly cooked turkey breast. If you need to use high, begin checking the turkey after about 3 hours, and keep cooking as needed until both the turkey and the center of the stuffing reach 165°F.
Can I prepare the stuffing ahead?
You can chop the celery and onion and measure the seasonings a day ahead. For the best texture and safe cooking, combine the stuffing ingredients with broth just before adding them to the slow cooker.
How do I keep turkey breast from drying out?
Use a thermometer, avoid cooking it longer than needed, and let it rest for 10 minutes before slicing. Keeping the turkey breast on top of the stuffing also lets the drippings add flavor as it cooks.
Final Thoughts
This crockpot turkey breast and stuffing is a cozy, low-fuss option for Thanksgiving dinner, especially when oven space is precious. With a thermometer check and a few simple sides, you can bring a warm, satisfying holiday meal to the table with less last-minute juggling.
Turkey Breast & Stuffing
Equipment
- 1 6-quart slow cooker
- 1 Instant-read thermometer
- 1 Large bowl
Ingredients
- 8 cups dried bread stuffing cubes
- 1 cup celery finely chopped
- 1 small yellow onion finely chopped
- 6 tablespoons unsalted butter melted
- 2 cups low-sodium chicken broth divided
- 1 teaspoon poultry seasoning
- 0.5 teaspoon dried sage
- 0.5 teaspoon black pepper
- 3.5 pounds boneless turkey breast thawed
- 1 tablespoon olive oil
- 1 teaspoon kosher salt
- 0.5 teaspoon garlic powder
Instructions
- Lightly grease the inside of a 6-quart slow cooker. In a large bowl, toss the stuffing cubes with celery, onion, melted butter, poultry seasoning, sage, and black pepper.
- Pour in 1½ cups of broth and toss gently until the cubes are evenly moistened. Add the remaining broth a little at a time if the bread still seems dry. Transfer the stuffing to the slow cooker and spread it into an even layer.
- Pat the turkey breast dry. Rub it with olive oil, then season with kosher salt and garlic powder. Set the turkey breast on top of the stuffing.
- Cover and cook on low for 5 to 6 hours. Check the thickest part of the turkey with an instant-read thermometer; it should reach 165°F. Check the center of the stuffing as well, which should also reach 165°F. If the turkey is ready first, transfer it to a cutting board to rest while the stuffing continues cooking until hot enough.
- Let the turkey rest for 10 minutes before slicing. Fluff the stuffing with a fork, taste, and adjust the seasoning if needed. Serve the slices over or beside the stuffing.