Name: Slow Cooker Turkey and Stuffing Recipe
Prep time: 15 min
Cook time: 240 min
Total time: 255 min
Ingredients: 1 pound turkey breast ((if you don't have turkey, you can always substitute chicken)); 5 cups herb seasoned stuffing; 1 cup fresh mushrooms (sliced (optional- but they are delicious!)); ½ onion (finely chopped); 2 stalks celery (finely sliced); 1 apple (finely diced); ¼ cup olive oil; 1 teaspoon poultry seasoning; ½ teaspoon salt; ¼ teaspoon dried sage; ¼ teaspoon black pepper; 12 ounces turkey gravy ((from a jar)); 1 can cream of mushroom soup

Recipe Ingredient Notes

To make this turkey and stuffing recipe in the slow cooker, you will need the following ingredients:

Turkey Breast

Herb seasoned stuffing

Fresh mushrooms (optional)

Onion

Celery

Apple

Olive oil

Poultry seasoning

Salt

Dried safe

Black pepper

Turkey gravy

Cream of mushroom soup

Equipment Needed

For this recipe, you only need a few simple kitchen tools. We recommend using the following equipment:

A cooked piece of meat sits in a black slow cooker, with a white checkered cloth underneath.

Slow cooker filled with creamy, mixed ingredients including chopped vegetables and a partially buried piece of meat.

How to Make Slow Cooker Turkey and Stuffing

Start by getting out your slow cooker and spraying it down with nonstick cooking spray.

Once the slow cooker is prepared, place the turkey breasts in the bottom of the crock pot.

Using a large bowl, mix together the herb seasoned stuffing, fresh mushrooms, chopped onion, sliced celery, diced apple, olive oil, poultry seasoning, salt, dried sage, black pepper, turkey gravy, and a can of cream of mushroom soup.

After that is well combined, spread it over top of the turkey breast and place the top on.

Cook it all on low for 4-6 hours, and once that is done serve it with your favorite sides.

A close-up of a plate with sliced roasted turkey and stuffing, topped with gravy. A bowl of mashed potatoes and a dinner roll are in the background.

A plate with sliced roast turkey, mashed potatoes, stuffing, and gravy on a decorative white and green floral plate.

Recipe Tips and Notes

Slow cookers can get a toasty on the bottom and burn food occasionally. Therefore, do not forget to spray down the slow cooker with nonstick cooking spray. You could also try these slow cooker liners.

If you prefer to use chicken breasts rather than turkey breasts, you can. Cooking times are about the same.

If you don’t happen to have poultry seasoning at home and you can’t find it at the grocery store, take a look at RawSpiceBar’s Best Poultry Seasoning Substitute suggestions.

How to Store Leftover Turkey

Leftover turkey should be cooled down as quickly as possible. The more surface area that is exposed to cold air, the faster your turkey will cool. A whole turkey in a large container will take too long to cool down to a safe temperature, which will give bacteria a chance to multiple.

In the Refrigerator: Place in an airtight container and place in the the refrigerator. Leftover turkey can store in the refrigerator for 3 to 5 days.

In the Freezer: Once cooled, place your turkey flat in an airtight freezer bag. Label your bag with the date. Turkey stored in the freezer will last up 3 months. Thaw in a refrigerator, and use within 1 day of thawing.

Reheating: Our favorite way to reheat leftover turkey is to warm it on a nonstick pen to give it some extra crispiness. You can also reheat in the oven at 350℉ for 12 to 15 minutes. When reheating in the microwave, heat for 1 to 2 minutes checking every 30 seconds. Try not to overheat your turkey, it can become dry and hard.

Enjoy More Delicious Turkey Recipes

Whether you want to cook your turkey in the Instant Pot, slow cooker, or traditional oven roasting, we have got you covered. Check out our comprehensive collection of turkey recipes here.

Join The Discussion

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Questions & Reviews

LeenieBeenie says:

Hello! This sounds delicious! I am trying to get a few recipes together for post-baby meals and was considering buying all of my ingredients… freezing the meats.. how much time would that add to the cook time?
Six Sisters says:

Hmmm . .. I really have no idea!! If you put it in there frozen solid, I think that it would probably tack on an extra 1-2 hours of cooking time. I use frozen chicken breasts all the time, but I have never done this meal with frozen meat. Let us know how it all turns out. -The Six Sisters
lauren lynch says:

Hello!
My husband is allergic to mushrooms. Do you think (or have you ever) I could substitute the cream of mushroom soup with a different cream of soup? I was thinking specifically cream of celery or chicken.
Thanks!
Six Sisters says:

We have used cream of chicken before and it tastes delicious!
Maureen says:

This looks amazing and I am excited to make it! Does the stuffing have to already be made( cooked ) or can I use dry stuffing mix?
Amy says:

I too am wondering if you are talking about DRY stuffing, or already made? please advise! Thanks.
Amy says:

Dry or already made stuffing?
Cyd says:

Add the dry stuffing with the other ingredients to pour over the turkey.
Cyd says:

Dry stuffing mix. 🙂
angie says:

Do you mix the gravy and mushroom soup together with the stuffing, spices and veggies?
Cyd says:

Yes, just mix all of the remaining ingredients together and pour over the turkey. You can use the liquid in the crock pot at the end of cooking as gravy.
Becca says:

How many servings does this recipe make?
Cyd says:

We will check into it. Thanks for bringing it to our attention.
Shoni says:

I have a 3lb boneless, skinless turkey breast. Do you think I could use the whole thing without upping the other ingredients?
Cyd says:

I think you will be fine without upping the other ingredients. Watch it closely.
Megan says:

I love this recipe, but I’m trying to find the recipe for Grandma’s Easy stuffing? Can you please post it in a comment or tell me where to find it? Thanks!
Kayla Shoff says:

Has anyone tried putting the turkey breasts on top of the stuffing instead? Any reason not too?
Jennifer says:

Do you thinking possible to make just the stuffing in the oven?
I have made this recipe a few times and love it and would like to make just the stuffing for thanksgiving dinner.
Cyd says:

Here is our Grandma’s dressing recipe. We always make it in the oven every year. You can easily double it for a 9 x 13 inch pan.
https://www.sixsistersstuff.com/recipe/grandmas-thanksgiving-dressing-stuffing/
Karen Durant says:

If I have a 4 lb breast would I cook longer?
Robbie Wegard says:

How did you get your skin on Turkey brown before cooking it in slow cooker?
Dale says:

Hi . What kind of Turkey gravy do you use and what size. Also do you reconstitute the mushroom soup?
Thank you very much. Dale
Momma Cyd says:

We just use the turkey gravy in the jar. Any brand will work great. And just add in the can of Cream of Mushroom soup, we did not add in the water.
Momma Cyd says:

After it’s done cooking and before you slice it, you can place it on a baking sheet and briefly broil/grill or bake to crisp the skin. Just a minute or two.
Kat says:

Im a dark meat fan. How much longer should i cook with a bone-in Turkey thigh?
Momma Cyd says:

Be sure it reaches 165 degrees F. and that its cooked through.
Debra Taylor says:

This is my same question. The picture shows a a beautiful fully cooked and nicely browned turkey breast in the crockpot with the stuffing on top.
Momma Cyd says:

And some of the turkey breasts have seasonings on top, or you can season them yourself and that adds a little color.
Dave Heubel says:

Very moist turkey. I would make it again. The stuffing was almost soupy. Putting the stuffing in the oven for a while helped. That also enabled some browning for the breast. I might use a little less sage or check your poultry seasoning ingredients. A crock pot bag is a must as this cooked very hard on the sides. Thanks so much for the recipe as I never thought I could get stuffing in a crock. Just such an easy recipe