Crockpot Turkey Breasts and Stuffing Recipe

Crockpot Turkey Breasts and Stuffing is the perfect, fuss-free way to enjoy a Thanksgiving meal year round. You’ll love this easy, juicy turkey breast recipe!

Whip up a few sides in the Instant Pot! Our readers love this Instant Pot Green Bean Casserole as well as Instant Pot Sweet Potatoes!

Large rectangular white platter topped with stuffing and turkey breast.

Thanksgiving is all about family and feasting

But sometimes, you just want to have some turkey without the hours and hours of prep and cooking that a traditional turkey in the oven may take.

Or maybe you have a smaller crowd, limited oven space, or just don’t love as much turkey as other families.

I’m here to tell you a secret.

This Crockpot Turkey Breast recipe is one of our favorites. I buy the turkey breast in the freezer section and we make this YEAR ROUND.

The best part is that the stuffing cookies right on top, so it’s literally ONE dirty dish.

This leaves you plenty of oven space for all your other favorite sides, like sweet potato casserole and mac and cheese!

How to Cook a Turkey Breast in a Crock Pot

How to make crockpot turkey breast and stuffing in step by step photos.

STEP 1: Lay THAWED turkey breasts in bottom of slow cooker. Pour chicken broth over turkey breasts.

STEP 2: Place cubed bread in a large bowl. We love using day old french bread for our homemade stuffing recipe!

STEP 3: Add apple, celery, onion, salt, poultry seasoning, sage, and black pepper to the bowl with bread cubes. Mix thoroughly.

STEP 4: Lightly press stuffing on top of the turkey breasts and broth in the slow cooker. 

STEP 5: Cover and cook on low heat for 6 hours.

STEP 6: Remove stuffing and place on serving platter. Slice turkey breast and arrange over the dressing. ENJOY.

Dinner plate with a scoop of turkey and stuffing with sweet potato casserole and green bean casserole.

Tips and Tricks

  • Use a large oval slow cooker, as a round one won’t be big enough! 
  • Be sure you start with DEFROSTED turkey breast. Depending on the size of the breast, you may need to defrost in refrigerator for several days. Be prepared.
  • If you want to make a gravy, double the chicken broth in the recipe. When you remove the turkey and stuffing, thicken up the slurry of cornstarch and water. Add salt and pepper to taste.
  • You’ll know the turkey breast is done cooking when it has reached an internal temperature of 165 degrees F.
  • If you haven’t tried it, you can also make Turkey breast with gravy in the Instant Pot.

How much Turkey breast do I need per person?

It really depends on how many other side dishes you are serving.

I usually plan on 1 lb of turkey breast per person, this leaves plenty for leftovers. 

The nice thing about cooking turkey breast in the crockpot is you can add more turkey if needed. As long as you keep the crock pot closed while cooking, it can be very forgiving and not yield a dry, over cooked turkey. 

Plate of stuffing topped with sliced turkey breast on a thanksgiving table.

Serving Suggestions

Aside from the dressing already in the slow cooker, we love having these Baked Mashed Potatoes. Don’t forget the Green Bean Casserole!

A frozen Cranberry Salad is our go-to “jell-o” dish, and of course this Ritz cracker mac and cheese is a must!

For Thanksgiving, don’t forget the Pumpkin Dump cake, this easy Pumpkin Cheesecake, and of course, these adorable Turkey Rice Krispie Treats!

Use up leftover turkey in these delicious Turkey Sliders or Turkey Noodle Soup!

Sliced turkey breast on a plate of stuffing.

If you love today’s recipe, you will also enjoy:

Yield: 4 servings

Crockpot Turkey Breast and Stuffing

Prep Time 20 minutes
Cook Time 6 hours
Total Time 6 hours 20 minutes

Crockpot Turkey Breast and Stuffing is the perfect, fuss-free way to enjoy a Thanksgiving meal year round. You'll love this easy, juicy turkey breast recipe!


  • 3 lb boneless turkey breasts
  • 1/2 cup chicken broth
  • 1 loaf bread, cubed (with crusts)
  • 1 apple, diced (peel left on)
  • 2 stalks celery, diced
  • 1 onion, diced
  • 1 teaspoon kosher salt
  • 2 teaspoon poultry seasoning
  • 1 teaspoon ground sage
  • 1/2 teaspoon pepper


  1. In bottom of crockpot lay turkey breasts (may overlap some). Pour chicken broth over turkey breasts.
  2. In large bowl mix cubed bread with apple, celery, onion, salt, poultry seasoning, sage and pepper.
  3. Pour stuffing over turkey and broth. Pat tightly. Cover the slow cooker and cook on low for 6-8 hours.
  4. Enjoy!

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Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 1044Total Fat: 14gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 273mgSodium: 1923mgCarbohydrates: 103gFiber: 7gSugar: 17gProtein: 120g

*Nutrition facts are an estimate and not guaranteed to be accurate. Please see a registered dietitian for special diet advice.

Did you make this recipe?

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Crockpot Turkey Breast and Stuffing is the perfect, fuss-free way to enjoy a Thanksgiving meal year round. You’ll love this easy, juicy turkey breast recipe!

About Aimee

Aimee is a dessert lover (specifically rice krispie treats), workout enthusiast, self-taught foodie, and recipe creator.

Learn more about Aimee.

Affiliate Disclosure:**There may be affiliate links in this post! By clicking on them, or purchasing recommended items I may receive a small compensation. However, I only recommend products I love! Thank you for supporting Shugary Sweets! See my disclosure policy for more info**

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Posted on October 25, 2019

Comments & Reviews

  1. Hi Aimee,
    Love reviewing your recipes!! I want to make Crockpot Turkey Breast and Stuffing with more than one 3lb breast for leftovers I read that you mentioned go ahead and add more. Should I just put 2 breasts side by side, if they fit, or just find one breast larger than 3 lbs.? I haven’t hunted them at store, so I will see what is available. Just wanted to ask. The banana pudding looks great and frozen cranberry salad, will try them soon!!

    Thanks a bunch!!

    1. If you have an Instant Pot larger than a 6qt you should be able to fit two of them (it will be same cook time they just will take longer to come to pressure). Or cook one, then cook the second one after.

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