This Slow Cooker Turkey and Stuffing Casserole is easy as can be! Just combine 5 ingredients in your slow cooker and you’re good to go. Perfect for a low-key Thanksgiving or a weeknight dinner!
Not every Thanksgiving is a huge celebration. Sometimes you can’t travel, or you have family members that are spending the day with the in-laws, or you have something else keeping you at home. You can’t go without turkey, stuffing, and all the fixings, but who wants to go all out making Thanksgiving dinner for just a handful of people? This Slow Cooker Turkey and Stuffing Casserole recipe is the solution!
Slow Cooker Turkey and Stuffing Casserole Recipe
Your turkey and your stuffing are taken care of with this recipe, so whip up some cranberry sauce and green bean casserole, and you’ve got a Thanksgiving dinner without a lot of effort. And even better, this Slow Cooker Turkey and Stuffing Casserole is made in a crockpot, so you can get it started in the early afternoon and not feel overwhelmed making your other dishes just before dinnertime!
You’ll need only 5 ingredients to make Slow Cooker Turkey and Stuffing Casserole, and the result is creamy comfort food goodness. You’re going to want to make this recipe all the time, and it’s so easy that you can!
- Boneless skinless turkey breasts
- Boxed stuffing mix – Use your favorite variety.
- Cream of chicken soup
- Sour cream
- Chicken stock
- Soup – You can swap cream of celery or cream of mushroom soup for the cream of chicken soup.
- Chicken stock – If you happen to have homemade turkey stock on hand, you can use that instead. Vegetable broth will work too, but I wouldn’t use beef broth because the flavor is a little too rich.
How to Make Slow Cooker Turkey and Stuffing Casserole
Spray the insert of your crockpot with cooking spray.
2. Add the Turkey
Place the turkey breasts on the bottom of the crockpot and season them with salt and pepper.
3. Make the Stuffing Layer
Combine the soup, sour cream, and stock in a large bowl, then fold in the stuffing mix. Spread this on top of the turkey.
Cover the crockpot and cook the Turkey and Stuffing Casserole on High for 4 hours.
Hint: Chicken stock isn’t the same as chicken broth; chicken broth is seasoned with salt, while stock isn’t. If you use broth, you may want to skip adding salt to the turkey so your casserole doesn’t turn out salty.
- Gluten-Free – Use a gluten-free stuffing mix.
- Cheesy – To top the casserole with cheese, sprinkle about a cup of shredded cheddar over the top of the casserole once it’s done cooking, then place the cover back on until it melts.
- Veggie-Packed – If you like your stuffing packed with veggies, you can sauté diced celery, onions, and carrots with butter and fold that into the sauce with the stuffing.
How should I store leftover Slow Cooker Turkey and Stuffing Casserole?
Transfer any leftovers to an airtight container and refrigerate it for up to 3 days.
Can I freeze Slow Cooker Turkey and Stuffing Casserole?
Yes, you can freeze this casserole! Transfer it to a freezer bag or airtight container and freeze it for up to 2 months. Let it thaw in the refrigerator, then heat it in the microwave until warmed through.
Slow cookers can vary in cooking times and temperatures; if you think yours runs cooler, you may need to cook the casserole longer to ensure that the turkey breasts are cooked through.
If you’re looking for more delicious recipes….try these recipes next!
- Easy Turkey Tetrazzini
- Chicken and Rice Casserole
- Cheesy Ham and Potato Casserole
- Squash Casserole
- Cornbread Dressing
Slow Cooker Turkey and Stuffing Casserole
- 2 pounds boneless skinless turkey breasts
- 1 6 oz box of stuffing mix whichever flavor is your favorite
- 1 10.5 oz can cream of chicken soup
- 3/4 cup sour cream
- 1 cup chicken stock
- Spray crockpot with cooking spray.
- Place turkey down the bottom of the crockpot and season with salt, pepper and whatever seasoning you like.
- In a mixing bowl mix together the cream of chicken soup, sour cream and stock.
- Gently stir in the stuffing.
- Spread on top of the turkey.
- Cover and cook on high for 4 hours.
Can you make without the sour cream?