Slow Cooker Turkey Breast With Dressing

Made  times
Fishwrap 1

"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."
I Made it Rate it Share Print
Added to shopping list. Go to shopping list.


4 h 30 m servings 512 cals
Serving size has been adjusted!

Original recipe yields 12 servings



  • 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

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

On Sale

What's on sale near you.


  • Prep

  • Cook

  • Ready In

  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.


  • 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.
  • Easy Cleanup
  • Try using a liner in your slow cooker for easier cleanup.



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 t...

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 aft...

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 mo...

From around the web