This crockpot turkey breast and stuffing recipe brings the comforting flavors of Thanksgiving to the table with less hands-on work. I love how the turkey cooks over a savory bed of herbs, bread, and vegetables, making this a cozy centerpiece for a smaller holiday gathering.
Why You’ll Love This Crockpot Turkey Breast
The slow cooker keeps the turkey tender while the stuffing soaks up flavorful broth and turkey juices. It is a convenient choice when oven space is limited, and the prep is simple enough to leave you more time for the people around your table.
This recipe serves about 6 to 8 people, depending on the size of the turkey breast and what else is on the menu. Use a food thermometer to check that both the turkey and the center of the stuffing reach 165°F.
Crockpot Turkey Breast Ingredients & Substitutions
- 1 pound dried bread cubes, plain or lightly seasoned
- 1 cup chopped yellow onion
- 1 cup chopped celery
- 1/2 cup unsalted butter, melted
- 2 cups low-sodium turkey or chicken broth, plus more as needed
- 1 teaspoon dried sage
- 1 teaspoon dried thyme
- 1/2 teaspoon dried rosemary
- 1/2 teaspoon black pepper
- 1 bone-in turkey breast, about 4 to 5 pounds, thawed
- 1 teaspoon kosher salt, or to taste
- 1 tablespoon olive oil
Use turkey broth for a richer flavor, or chicken broth if that is what you have. Fresh herbs can replace the dried herbs; use about 1 tablespoon of each chopped herb. If you prefer a softer stuffing, add a little extra broth before cooking.
Step-by-Step Instructions to Make Crockpot Turkey Breast
1. Prepare the slow cooker
Lightly grease the inside of a 6-quart slow cooker. Make sure your thawed turkey breast fits with the lid closed and that you can arrange it above the stuffing.
2. Mix the stuffing
Add the bread cubes, onion, celery, melted butter, sage, thyme, rosemary, and black pepper to a large bowl. Pour in 2 cups of broth and toss until the bread is evenly moistened. Add a splash more broth if the cubes still seem dry.
3. Season the turkey
Pat the turkey breast dry with paper towels. Rub it with olive oil and salt, then place it on top of the stuffing with the breast side facing up.
4. Cook until the turkey is done
Cover and cook on low for about 5 to 6 hours, or on high for about 3 to 4 hours. Cooking times vary by slow cooker and turkey size, so start checking early. The thickest part of the breast should reach 165°F, without the thermometer touching bone.
5. Check the stuffing and rest
Check the center of the stuffing with a food thermometer. It also needs to reach 165°F. If the turkey reaches temperature first, transfer it to a platter to rest while the stuffing continues cooking, or move the stuffing to a baking dish and bake it at 350°F until it reaches 165°F. Let the turkey rest for 15 minutes before carving.
Tips for Success
- Thaw the turkey breast completely in the refrigerator before cooking. A frozen breast will cook unevenly in a slow cooker.
- Keep the lid on as much as possible. Each time you lift it, heat escapes and the cooking time can increase.
- Use an instant-read thermometer rather than relying on the clock alone. Check the turkey and stuffing in separate places.
- For the best texture, keep the bread cubes in chunky pieces and avoid adding too much broth at the start.
- Slow cookers vary, so allow extra time if either the turkey or stuffing has not reached 165°F.
Variations of Crockpot Turkey Breast
- Apple herb stuffing: Fold in 1 cup of diced apple for a gentle sweetness that suits a Thanksgiving meal.
- More vegetables: Add 1/2 cup of diced carrots or sliced mushrooms to the bread mixture.
- Citrus and herbs: Add a teaspoon of grated orange zest and a little extra thyme to the turkey seasoning.
- Crunchy top: Once the stuffing reaches 165°F, transfer it to an oven-safe dish and broil briefly until the top is golden. Watch it closely.
Serving Suggestions: What to Pair with Crockpot Turkey Breast
Serve slices of turkey with generous spoonfuls of stuffing, then round out the meal with mashed potatoes, green beans, roasted carrots, or cranberry sauce. A simple salad adds freshness, while warm rolls are handy for soaking up the savory juices.
Storage & Reheating Instructions
Refrigerate leftover turkey and stuffing in separate airtight containers within 2 hours of cooking. Store them for up to 4 days. Reheat portions in the microwave or in a covered baking dish at 325°F until steaming hot and at least 165°F in the center. Add a spoonful of broth before reheating if the turkey or stuffing seems dry. You can freeze leftovers in airtight containers for up to 2 months and thaw them overnight in the refrigerator before reheating.
Memories Made Around the Table
I love the way a Thanksgiving table brings everyone together, even when the menu is simple. This recipe leaves the turkey and stuffing cooking while I take care of the other dishes, and the familiar aroma of herbs and warm bread makes the whole kitchen feel welcoming.
FAQs
Can I use a boneless turkey breast?
Yes. A boneless breast works, but it may cook more quickly than a bone-in one. Begin checking its temperature early and remove it from the slow cooker as soon as the thickest part reaches 165°F.
Can I prepare the stuffing the night before?
You can chop the vegetables and measure the dry ingredients ahead of time. For best food safety and texture, combine the bread mixture with broth shortly before cooking, then place it in the slow cooker with the thawed turkey.
Can I cook the turkey breast on high?
Yes. A 4 to 5 pound breast may take about 3 to 4 hours on high, but slow cookers and turkey sizes differ. Use a thermometer to confirm the turkey and stuffing have each reached 165°F.
How do I keep the turkey from drying out?
Avoid overcooking and let the turkey rest for 15 minutes before slicing. Spoon some cooking juices over the slices when serving, and store leftovers with a little broth to help keep them moist.
Final Thoughts
This crockpot turkey breast and stuffing recipe is a practical, comforting option for Thanksgiving dinner, especially when you want to save oven space. Check both temperatures carefully, serve it with your favorite holiday sides, and enjoy a relaxed meal with family and friends.
Crockpot Turkey Breast
Equipment
- 1 6-quart slow cooker
- 1 Food thermometer Instant-read thermometer recommended
- 1 Large bowl
Ingredients
Stuffing
- 1 pound dried bread cubes plain or lightly seasoned
- 1 cup yellow onion chopped
- 1 cup celery chopped
- 0.5 cup unsalted butter melted
- 2 cups low-sodium turkey or chicken broth plus more as needed
- 1 teaspoon dried sage
- 1 teaspoon dried thyme
- 0.5 teaspoon dried rosemary
- 0.5 teaspoon black pepper
Turkey
- 1 bone-in turkey breast about 4 to 5 pounds, thawed
- 1 teaspoon kosher salt or to taste
- 1 tablespoon olive oil
Instructions
- Lightly grease the inside of a 6-quart slow cooker. Make sure your thawed turkey breast fits with the lid closed and that you can arrange it above the stuffing.
- Add the bread cubes, onion, celery, melted butter, sage, thyme, rosemary, and black pepper to a large bowl. Pour in 2 cups of broth and toss until the bread is evenly moistened. Add a splash more broth if the cubes still seem dry.
- Pat the turkey breast dry with paper towels. Rub it with olive oil and salt, then place it on top of the stuffing with the breast side facing up.
- Cover and cook on low for about 5 to 6 hours, or on high for about 3 to 4 hours. Cooking times vary by slow cooker and turkey size, so start checking early. The thickest part of the breast should reach 165°F, without the thermometer touching bone.
- Check the center of the stuffing with a food thermometer. It also needs to reach 165°F. If the turkey reaches temperature first, transfer it to a platter to rest while the stuffing continues cooking, or move the stuffing to a baking dish and bake it at 350°F until it reaches 165°F. Let the turkey rest for 15 minutes before carving.