This crockpot turkey breast and stuffing brings a cozy Thanksgiving dinner together in one slow cooker, with tender turkey and savory stuffing ready to share. I love how the herbs and turkey juices give the stuffing a comforting, homemade flavor while keeping the oven free for the rest of the meal.
Why You’ll Love This Crockpot Turkey and Stuffing
This recipe keeps Thanksgiving cooking simple: the turkey and stuffing cook together, and most of the work is done before you turn on the slow cooker. It’s a lovely choice for a smaller gathering, and the juicy turkey slices pair beautifully with the soft, herb-filled stuffing.
Crockpot Turkey and Stuffing Ingredients & Substitutions
- 10 cups dried bread cubes, about 1 pound
- 1 cup finely chopped celery
- 1 medium yellow onion, finely chopped
- 1/2 cup unsalted butter, melted
- 1 1/2 cups low-sodium chicken or turkey broth, divided as needed
- 1 large egg, beaten
- 1 teaspoon poultry seasoning
- 1/2 teaspoon dried sage
- 1/2 teaspoon salt, plus more to taste
- 1/4 teaspoon black pepper
- 1 tablespoon olive oil
- 1 fully thawed boneless turkey breast, about 3 to 4 pounds
- 1 teaspoon garlic powder
- 1 teaspoon dried thyme
Use day-old bread cubes or lightly dried bread for the best texture. Vegetable broth works in place of chicken or turkey broth. If your bread cubes are already seasoned, reduce the salt and poultry seasoning to taste.
Step-by-Step Instructions to Make Crockpot Turkey and Stuffing
1. Prepare the stuffing mixture
Lightly grease a 6-quart slow cooker. Add the bread cubes, celery, and onion to a large bowl. Stir together the melted butter, 1 1/4 cups broth, beaten egg, poultry seasoning, sage, salt, and pepper, then pour over the bread. Toss until evenly moistened. Add a little more broth if the bread still feels dry.
2. Season the turkey
Pat the turkey breast dry. Rub it all over with olive oil, garlic powder, and thyme. Season with a little salt and pepper if desired.
3. Layer everything in the slow cooker
Spoon the stuffing into the prepared slow cooker and spread it in an even layer. Set the turkey breast on top of the stuffing. Cover with the lid and cook on low for 5 to 6 hours, or until the thickest part of the turkey reaches 165°F and the center of the stuffing reaches 165°F. Cooking time varies with the slow cooker and the size of the breast, so check both with a food thermometer.
4. Rest, slice, and serve
Transfer the turkey to a cutting board and let it rest for 10 minutes before slicing. Fluff the stuffing with a fork and serve warm. If the turkey reaches 165°F before the stuffing does, move the stuffing to a covered baking dish and bake at 350°F until its center reaches 165°F.
Tips for Success
- Start with a completely thawed turkey breast so it cooks evenly.
- Choose bread cubes that are dry but not rock hard. Fresh, soft bread can make the stuffing soggy.
- Keep the slow cooker covered while cooking, since lifting the lid releases heat and adds time.
- Check the temperature in the thickest part of the turkey and in the center of the stuffing. Both should reach 165°F.
- Let the turkey rest before slicing to help keep the meat juicy.
Variations of Crockpot Turkey and Stuffing
Stir 1/2 cup dried cranberries or chopped apples into the bread mixture for a sweet-tart note. For extra savory flavor, add sliced mushrooms or a handful of chopped fresh parsley. You can also swap the dried sage and thyme for 1 tablespoon of chopped fresh herbs. If you prefer a crisp top, transfer the finished stuffing to a baking dish and broil briefly, watching it closely.
Serving Suggestions: What to Pair with Crockpot Turkey and Stuffing
Serve this slow cooker main with mashed potatoes, roasted green beans, glazed carrots, or a crisp green salad. A bowl of cranberry sauce adds a bright contrast, and warm rolls are handy for soaking up the flavorful juices. For a traditional Thanksgiving spread, add your favorite vegetable sides and finish with pumpkin or apple pie.
Storage & Reheating Instructions
Cool leftovers promptly and store the turkey and stuffing in separate airtight containers in the refrigerator for up to 4 days. For longer storage, freeze in well-sealed portions for up to 3 months and thaw overnight in the refrigerator. Reheat covered in a 325°F oven or in the microwave until hot throughout, reaching 165°F. Add a splash of broth before reheating if the stuffing seems dry.
Memories Made Around the Table
I’m drawn to Thanksgiving dishes that leave plenty of time for everyone to gather, talk, and pass the sides around the table. This recipe has that relaxed, homey feel, with the scent of herbs filling the kitchen and a whole comforting meal ready to serve from one slow cooker.
FAQs
Can I use a bone-in turkey breast?
Yes, but the cooking time may be longer, and the fit depends on your slow cooker. Check the thickest part of the meat with a food thermometer and cook until it reaches 165°F.
Can I make the stuffing without an egg?
Yes. Leave out the egg and add broth a little at a time until the bread is evenly moistened. The stuffing may be a bit looser, so be sure to check that its center reaches 165°F.
Can I prepare this recipe the night before?
You can chop the celery and onion, measure the seasonings, and dry the bread cubes ahead. For best results, mix the stuffing and assemble the slow cooker shortly before cooking rather than leaving raw egg and broth in the cooker overnight.
Can I cook this on high?
Low heat is best for even cooking and tender turkey. If you need to use the high setting, check the turkey and stuffing temperatures early, since cooking time depends on your slow cooker and turkey size.
Final Thoughts
This crockpot turkey breast and stuffing is a comforting way to make Thanksgiving dinner feel more manageable. With simple prep, familiar herbs, and careful temperature checks, you’ll have a warm centerpiece and a savory side ready to enjoy together.
Crockpot Turkey and Stuffing
Equipment
- 1 6-quart slow cooker
- 1 Large mixing bowl
- 1 Food thermometer
Ingredients
- 10 cups dried bread cubes about 1 pound
- 1 cup celery finely chopped
- 1 medium yellow onion finely chopped
- 0.5 cup unsalted butter melted
- 1.5 cups low-sodium chicken or turkey broth divided; use 1 1/4 cups initially, then add more as needed
- 1 large egg beaten
- 1 teaspoon poultry seasoning
- 0.5 teaspoon dried sage
- 0.5 teaspoon salt plus more to taste
- 0.25 teaspoon black pepper
- 1 tablespoon olive oil
- 1 boneless turkey breast fully thawed, about 3 to 4 pounds
- 1 teaspoon garlic powder
- 1 teaspoon dried thyme
Instructions
- Lightly grease a 6-quart slow cooker. Add the bread cubes, celery, and onion to a large bowl. Stir together the melted butter, 1 1/4 cups broth, beaten egg, poultry seasoning, sage, salt, and pepper, then pour over the bread. Toss until evenly moistened. Add a little more broth if the bread still feels dry.
- Pat the turkey breast dry. Rub it all over with olive oil, garlic powder, and thyme. Season with a little salt and pepper if desired.
- Spoon the stuffing into the prepared slow cooker and spread it in an even layer. Set the turkey breast on top of the stuffing. Cover with the lid and cook on low for 5 to 6 hours, or until the thickest part of the turkey reaches 165°F and the center of the stuffing reaches 165°F. Cooking time varies with the slow cooker and the size of the breast, so check both with a food thermometer.
- Transfer the turkey to a cutting board and let it rest for 10 minutes before slicing. Fluff the stuffing with a fork and serve warm. If the turkey reaches 165°F before the stuffing does, move the stuffing to a covered baking dish and bake at 350°F until its center reaches 165°F.