I love how this Crockpot Turkey Breast keeps Thanksgiving cooking simple, with tender, herb-seasoned turkey and savory stuffing made in one slow cooker. It is a cozy centerpiece for a smaller holiday gathering, and it leaves the oven free for all the sides.
Why You’ll Love This Crockpot Turkey Breast
This recipe pairs juicy turkey breast with flavorful stuffing that soaks up the savory cooking juices. The slow cooker does most of the work, and a short list of familiar herbs and vegetables brings that classic Thanksgiving flavor. It is a handy option when you want a festive dinner without roasting a whole turkey.
Crockpot Turkey Breast Ingredients & Substitutions
- 1 bone-in turkey breast, about 4 to 5 pounds, fully thawed
- 10 ounces plain dried bread stuffing cubes
- 1 small yellow onion, finely chopped
- 2 celery ribs, finely chopped
- 1 cup low-sodium chicken broth, warmed, plus more as needed
- 1 large egg, lightly beaten
- 4 tablespoons unsalted butter, softened
- 1 teaspoon dried sage
- 1 teaspoon dried thyme
- 1 teaspoon garlic powder
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 2 tablespoons chopped fresh parsley, for serving
Use vegetable broth in place of chicken broth if you prefer. If you have fresh sage and thyme, finely chop them and use about 1 tablespoon of each. A boneless turkey breast can work too, but check its temperature early because it may cook faster.
Step-by-Step Instructions to Make Crockpot Turkey Breast
1. Prepare the stuffing
Lightly grease a 6-quart slow cooker. In a large bowl, combine the stuffing cubes, onion, celery, warm broth, and beaten egg. Stir until the bread is evenly moistened. If the cubes still feel very dry, add broth a tablespoon at a time.
2. Season the turkey
Stir together the softened butter, sage, thyme, garlic powder, salt, and pepper. Pat the turkey breast dry, then rub the herb butter over the skin and, if you can, gently under the skin as well.
3. Arrange everything in the slow cooker
Spoon the stuffing into an even layer in the slow cooker. Set the turkey breast on top, skin side up. Cover and cook on low for about 5 to 6 hours, checking the temperature toward the end of cooking. Avoid lifting the lid often, since that releases heat.
4. Check the temperatures and rest
Use an instant-read thermometer to check the thickest part of the breast without touching the bone. The turkey must reach 165°F. Check the center of the stuffing too, it must also reach 165°F. If the turkey is ready first, transfer it to a cutting board to rest while the stuffing continues cooking until it reaches 165°F. Let the turkey rest for 15 minutes before slicing, then serve with the stuffing and parsley.
Tips for Success
- Thaw the turkey breast completely in the refrigerator before cooking so it heats evenly.
- Choose a turkey breast that fits comfortably in your slow cooker with the lid fully closed.
- Warm the broth before mixing it with the stuffing to help the mixture heat more evenly.
- Check both the turkey and stuffing with a food thermometer. Cooking times can vary by slow cooker and turkey size.
- Rest the turkey before slicing to help keep the meat tender and juicy.
Variations of Crockpot Turkey Breast
- More vegetables: Stir a handful of chopped mushrooms or a peeled, finely diced apple into the stuffing.
- Extra herbs: Add chopped rosemary or parsley to the butter mixture for a fresh, fragrant finish.
- Crispier skin: After the turkey is fully cooked, place it skin side up on a baking sheet and broil briefly until the skin is browned. Keep a close eye on it.
- Boneless option: Use a boneless turkey breast of similar weight and begin checking its temperature earlier.
Serving Suggestions: What to Pair with Crockpot Turkey Breast
Serve slices of turkey with a generous spoonful of stuffing, then round out the Thanksgiving plate with mashed potatoes, green beans, roasted carrots, or cranberry sauce. A simple green salad adds a fresh contrast, and warm rolls are lovely for soaking up any savory juices.
Storage & Reheating Instructions
Refrigerate leftover turkey and stuffing in separate airtight containers within 2 hours of serving. They will keep for up to 3 days. Reheat portions covered in a baking dish with a splash of broth in a 325°F oven until hot throughout, or use the microwave in short intervals, stirring the stuffing between intervals. Reheat leftovers to 165°F.
Memories Made Around the Table
Thanksgiving dinners I remember best are the ones where everyone lingers at the table, trading stories while passing the sides around. I like serving this turkey straight from the slow cooker, so the meal feels relaxed and there is one less dish to juggle. The tender slices and savory stuffing make it easy to bring that familiar holiday comfort to a smaller gathering.
FAQs
Can I cook a frozen turkey breast in the slow cooker?
No. Thaw the turkey breast completely in the refrigerator before cooking so it can reach a safe temperature evenly.
How do I know when the turkey and stuffing are done?
Check both with an instant-read thermometer. The thickest part of the turkey breast and the center of the stuffing must each reach 165°F.
Can I make this recipe with a boneless turkey breast?
Yes. Use a similar weight and start checking the temperature early, since a boneless breast may finish sooner than a bone-in one.
Can I prepare the stuffing mixture ahead of time?
You can chop the onion and celery and measure the dry ingredients ahead. For best results, mix the stuffing with the broth and egg shortly before cooking, then transfer it to the slow cooker with the turkey.
Final Thoughts
This Crockpot Turkey Breast is a comforting Thanksgiving main with savory stuffing and a wonderfully simple cooking routine. Keep a thermometer close, let the turkey rest, and enjoy a holiday meal that makes room for more time around the table.
Crockpot Turkey Breast
Equipment
- 1 6-quart slow cooker
- 1 Large mixing bowl
- 1 Instant-read thermometer
- 1 Baking Sheet (optional, for crisping the skin)
Ingredients
- 1 bone-in turkey breast about 4 to 5 pounds, fully thawed
- 10 ounces plain dried bread stuffing cubes
- 1 small yellow onion finely chopped
- 2 celery ribs finely chopped
- 1 cup low-sodium chicken broth warmed, plus more as needed
- 1 large egg lightly beaten
- 4 tablespoons unsalted butter softened
- 1 teaspoon dried sage
- 1 teaspoon dried thyme
- 1 teaspoon garlic powder
- 1 teaspoon kosher salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh parsley chopped, for serving
Instructions
- Lightly grease a 6-quart slow cooker. In a large bowl, combine the stuffing cubes, onion, celery, warm broth, and beaten egg. Stir until the bread is evenly moistened. If the cubes still feel very dry, add broth a tablespoon at a time.
- Stir together the softened butter, sage, thyme, garlic powder, salt, and pepper. Pat the turkey breast dry, then rub the herb butter over the skin and, if you can, gently under the skin as well.
- Spoon the stuffing into an even layer in the slow cooker. Set the turkey breast on top, skin side up. Cover and cook on low for about 5 to 6 hours, checking the temperature toward the end of cooking. Avoid lifting the lid often, since that releases heat.
- Use an instant-read thermometer to check the thickest part of the breast without touching the bone. The turkey must reach 165°F. Check the center of the stuffing too; it must also reach 165°F. If the turkey is ready first, transfer it to a cutting board to rest while the stuffing continues cooking until it reaches 165°F. Let the turkey rest for 15 minutes before slicing, then serve with the stuffing and parsley.