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A white platter with sliced turkey breast and a generous serving of savory stuffing, garnished with fresh rosemary and sage leaves. A silver serving spoon rests on the dish, set on a light cloth.

Crockpot Turkey Breast and Stuffing

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This crockpot turkey breast and stuffing recipe cooks low and slow for a juicy main dish, perfect for a holiday dinner or an easy slow cooker turkey breast and stuffing any night of the week.
Course main course
Cuisine American
Keyword comfort food, crockpot, easy, one-pot
Prep Time 5 minutes
Cook Time 6 hours
Total Time 6 hours 5 minutes
Servings 4 servings
Calories 574
Author Gina Dickson

Ingredients

  • 2 lbs turkey breasts boneless, skinless (if frozen, defrost in the microwave or overnight in the fridge)
  • 10.5 ounces cream of chicken soup 1 can
  • 1 cup sour cream (can substitute Greek yogurt)
  • 6 ounces boxed stuffing mix regular or cornbread

Instructions

  • Place turkey breasts in the bottom of the slow cooker.
    2 lbs turkey breasts
    Two raw chicken breasts placed side by side in a white oval slow cooker. The cooker is empty, showing a smooth interior and green handles on the sides.
  • In a medium bowl, combine cream of chicken soup and sour cream. Whisk until well blended and creamy.
    10.5 ounces cream of chicken soup, 1 cup sour cream
    A white mixing bowl containing creamy batter with a green-handled whisk resting on the side. The batter appears smooth and well-mixed, set against a light gray background.
  • Spread the mixture over the turkey in the crockpot.
    A white slow cooker contains raw chicken breasts covered in a thick, creamy mixture, possibly a sauce or marinade, featuring a pale yellow color. The cooker is on a white surface.
  • Sprinkle the stuffing mix over the turkey and cream mixture. Gently pat it down into the sauce, but do not stir it in. If the boxed stuffing mix has a separate seasoning packet, mix it with the bread crumbs first and sprinkle it on top. Do not premake the stuffing.
    6 ounces boxed stuffing mix
    A white slow cooker filled with seasoned bread crumbs on a light background.
  • Place the lid on the slow cooker. Cook on high for 4 hours or low for 6 to 8 hours.

Notes

Substitutions: cream of celery soup or cream of mushroom soup can be used in place of cream of chicken soup. Sour cream can be substituted with Greek yogurt.
Optional Add-Ins: stir one or two of these into the cream mixture before adding the stuffing. Frozen vegetables do not need to be thawed first.
  • 12 oz bag frozen green beans
  • 12 oz bag frozen peas and carrots combo
  • ½ cup chopped onions and celery
  • 8 oz can water chestnuts, drained
  • 1 cup frozen corn
  • 1 cup sliced mushrooms
Storage: refrigerate in an airtight container for up to 3 to 4 days. Freeze for up to 4 months. Thaw in the fridge overnight before reheating.

Nutrition

Serving: 1serving | Calories: 574kcal | Carbohydrates: 40g | Protein: 57g | Fat: 21g | Saturated Fat: 8g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Trans Fat: 0.03g | Cholesterol: 163mg | Sodium: 1605mg | Potassium: 762mg | Fiber: 1g | Sugar: 6g | Vitamin A: 540IU | Vitamin C: 1mg | Calcium: 141mg | Iron: 4mg
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