Slow Cooker Turkey and Stuffing is an easy, complete meal recipe for the Crock Pot like a mini Thanksgiving dinner!
It takes just a few minutes to throw together and slow cooked for hours.
We served ours with cranberry sauce and enjoyed an easy, holiday quality meal that tasted like grandma made 🙂
How to make Slow Cooker Turkey and Stuffing
I am using turkey breast tenderloins, which are super flavorful on their own.
Also a pound of fresh green beans, some dry stuffing mix, cream of mushroom soup, chicken broth, soy sauce, an onion, thyme, and sage.
I mean, are you really a home cook if don’t use a Crock Pot and a can of cream-of-something at least a few times a year?!
The soy sauce may seem kind of strange, but the sauce for this was inspired by the old classic green bean casserole… which does call for soy sauce.
First put the turkey tenderloins in the slow cooker/ Crock Pot.
Then add the diced onion and trimmed green beans.
Then season with kosher salt, pepper, and a tablespoon each of dried sage and dried thyme.
Next add a cup of chicken broth, two cans cream of mushroom soup, and the soy sauce.
Use a spoon to spread it evenly.
Then add 6 to 8 ounces of the dry stuffing mix and drizzle four tablespoons melted butter over top.
Set the slow cooker to low for 6 to 8 hours.
Slow Cooker Turkey and Stuffing will have your kitchen smelling like Thanksgiving day!
I garnished mine with some parsley and served with cranberry sauce.
The turkey just falls apart as you scoop this yumminess from the Crock Pot!
A perfect, complete comfort food meal 🙂
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Slow Cooker Turkey and Stuffing
Slow Cooker Turkey and Stuffing is a complete meal in the Crock Pot, like a Thanksgiving dinner recipe that you can easily make any time!
- 1 1/2 pounds boneless, skinless turkey breast tenderloins (I used Honeysuckle White Rotisserie Flavor)
- 1 onion diced
- 1 pound green beans ends trimmed
- kosher salt, pepper
- 1 tablespoon dried sage
- 1 tablespoon dried thyme
- 1 cup chicken broth
- 2 10.5 ounce cans cream of mushroom soup
- 2 teaspoons soy sauce
- 6 to 8 ounces dry stuffing (I used Pepperidge Farm Herb Stuffing)
- 4 tablespoons melted butter
- Optional: parsley for garnish, cranberry sauce
Put the turkey, onion, and green beans in the slow cooker. Season with kosher salt, pepper, sage, and thyme.
Add the chicken broth, mushroom soup, and soy sauce over top and spread evenly with a spoon. Add the dry stuffing and drizzle the melted butter evenly over the stuffing.
Turn the slow cooker on low for 6 to 8 hours. Garnish with parsley and serve with cranberry sauce if desired.
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