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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 {{adjustedServings}} servings

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Original recipe yields 12 servings



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


  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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Kathy Scharf Rhodes

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.


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.

Carolyn's Recipes

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.