Slow Cooker Turkey Breast With Dressing

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"My cranky old 1934 oven is very small and slow, so I devised this method of cooking holiday meals. The slow cooker keeps the turkey breast moist, and cooking the dressing in the same cooker gives it a wonderful flavor."

Ingredients 4 h 30 m {{adjustedServings}} servings 512 cals

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 512 kcal
  • 26%
  • Fat:
  • 18.3 g
  • 28%
  • Carbs:
  • 30.5g
  • 10%
  • Protein:
  • 53.6 g
  • 107%
  • Cholesterol:
  • 122 mg
  • 41%
  • Sodium:
  • 1538 mg
  • 62%

Based on a 2,000 calorie diet

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Directions

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  1. Melt 2 tablespoons butter in a large skillet over medium heat. Cook and stir onions and celery in the hot butter until onions are translucent, about 8 minutes; remove from heat.
  2. Place a plastic slow cooker liner into a 6-quart slow cooker. Place dry bread stuffing into the liner bag and sprinkle contents of seasoning packet over the bread. Stir cooked onions and celery, cranberry sauce, 1/2 cup melted butter, chicken broth, and 1/2 teaspoon salt into the dressing mix, taking care not to pierce the bag.
  3. Rinse turkey breast and pat dry with paper towels; season turkey breast with 1/2 teaspoon salt. Push the dressing mixture to the edge of the cooker and lay the turkey breast into the slow cooker with the pop-up timer facing upward.
  4. Cook on High until the pop-up timer in the turkey breast pops, 4 to 4 1/2 hours. Transfer turkey breast to a cutting board and let stand for 10 minutes before serving. Transfer dressing to a serving bowl and serve alongside turkey.
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Footnotes

  • Cook's Notes:
  • If you plan to make gravy, use 1 1/2 cups instead of 1/2 cup of broth to cook the turkey; when the turkey is done, remove it to a cutting board and dip 2 cups of pot liquor from the slow cooker and bring to a boil in a skillet. Mix another half-cup of pot liquor with 2 tablespoons of cornstarch; add to the skillet, stirring until it incorporates and thickens. Taste gravy for seasoning. Meanwhile, using a slotted spoon, place the dressing in an ovenproof pan and bake it uncovered for 15 or 20 minutes at 350 degrees F (175 degrees C) to dry it out.
  • If you are not ready to serve when it is done, turn the cooker to warm and leave the lid on.
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Reviews 3

  1. 3 Ratings

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Gail
12/4/2013

This recipe sure did not work out for me. My turkey breast was just a little over 6 pounds, I have a 7-qt crockpot so I should have had plenty of room. The turkey breast was still raw on top after 4.5 hours, and the stuffing was dreadful, burned on the bottom. I ended up getting out my roasting pan so I could get the turkey cooked.

Kathy Scharf Rhodes
11/25/2012

This was great! I was worried about the dressing, it did turn out really wet, but the taste was very good. The way I fixed the problem with the wet dressing was to put into a dish and put it the oven at 350. It took about 20 minutes.

Carolyn's Recipes
11/29/2013

Great way to cook the turkey breast. Turned out nice and moist. You do not get the pretty brown skin on the turkey but I just didn't let anyone see it before I carved it. The stuffing is too moist when you take out the turkey but I added about 1/4 of a bag of more stuffing bread cubes and put it in the oven with my other casseroles for 30 minutes and it was perfect - VERY tasty.