I think of this as Thanksgiving in one pot: juicy turkey, creamy soup, and flavorful stuffing all cooked together in a slow cooker. It’s comforting, easy, and perfect when I want a hearty meal without a lot of hands‑on work.
Why You’ll Love This Recipe
I love this recipe because:
It’s mostly hands-off — once everything is in the slow cooker, I let it do its job.
It combines protein, starch, and creamy texture in one dish.
It’s forgiving: I can use leftover turkey or switch up the soup or stuffing without breaking it.
The flavors deepen while it cooks, giving me a cozy, comforting meal.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
1 can (10.5 oz / ~298 mL) cream of chicken soup (or cream of mushroom / celery)
¾ cup (180 mL) sour cream
1 cup (240 mL) chicken broth (or turkey stock)
salt and pepper, to taste
optional: ½ teaspoon poultry seasoning or dried sage
optional garnish: chopped fresh parsley
Directions
Spray the inside of the slow cooker with nonstick spray or lightly grease it.
Place the turkey breast (or cubed cooked turkey) into the bottom of the slow cooker. Season it lightly with salt, pepper, and optional poultry seasoning.
In a medium bowl, stir together the cream of chicken soup, sour cream, and chicken broth until smooth.
Gently fold in the dry stuffing mix into that mixture just until combined.
Spread the stuffing mixture evenly over the turkey in the slow cooker.
Cover and cook on HIGH for 4 hours (or on LOW for 6–7 hours) until the turkey is cooked through (internal temp 165 °F / 74 °C for fresh turkey) and the stuffing is tender.
If desired, sprinkle chopped parsley over the top just before serving.
Servings and timing
Serves: about 6
Prep time: ~10 minutes
Cook time: ~4 hours on HIGH (or ~6–7 hours on LOW)
Total time: ~4 h 10 min on high / ~7 h 10 min on low
If I’m using leftover cooked turkey, I may reduce the cook time by an hour or so, just to warm the meat without drying it out.
Variations
Use chicken: Swap turkey breast with boneless, skinless chicken breast or thighs.
Leftovers version: Use leftover cooked turkey and stuffing, add extra broth or soup to moisten.
Vegetable boost: Add diced carrots, celery, mushrooms, or peas into the soup mixture before layering.
Gluten-free: Use a gluten-free stuffing mix and check that the soup and broth are gluten-free.
Cheesy twist: In the last 30 minutes, sprinkle shredded cheese (e.g. cheddar) on top so it melts.
Storage / Reheating
Refrigerator: Store leftover casserole in an airtight container for up to 3 days.
Freezing: I recommend freezing only for up to 1–2 months. Thaw in the fridge before reheating.
Reheating: I reheat in the oven covered (about 325 °F / 160 °C) until warmed through, or use a microwave in intervals, stirring occasionally. If the stuffing seems dry, I add a splash of broth.
FAQs
What if I don’t have fresh turkey breast?
I often use cooked leftover turkey or even rotisserie turkey. Just reduce cooking time so it warms rather than overcooks.
Can I cook this entirely on LOW instead of HIGH?
Yes — cooking on LOW for 6–7 hours works well, especially for deeper flavor and more gentle cooking.
Will the stuffing become soggy?
If your slow cooker collects a lot of condensation, the bottom part may be a bit moist. To reduce this, I avoid opening the lid often and I make sure the stuffing mixture isn’t overly wet when combining.
How can I tell when it’s done?
The turkey should reach 165 °F (74 °C) if using fresh meat. The stuffing should be soft and fully cooked through with no hard centers.
Can I add extra broth or soup if it looks dry?
Yes. If I notice dryness midway, I gently pour a little extra chicken broth around the edges — about ¼ cup — so it seeps in without disturbing the top too much.
Conclusion
This slow cooker turkey stuffing casserole is one of my go-to dishes when I want comfort food without too much fuss. It’s flexible, satisfying, and warm in every bite. I hope you try it — and let me know how you customize it for your taste!
A cozy, all-in-one Thanksgiving-inspired casserole made in the slow cooker with turkey, creamy soup, and seasoned stuffing. Perfect for an easy, hands-off comforting meal.
1 can (10.5 oz / ~298 mL) cream of chicken soup (or cream of mushroom / celery)
¾ cup (180 mL) sour cream
1 cup (240 mL) chicken broth (or turkey stock)
Salt and pepper, to taste
Optional: ½ teaspoon poultry seasoning or dried sage
Optional garnish: chopped fresh parsley
Instructions
Spray the inside of the slow cooker with nonstick spray or lightly grease it.
Place the turkey breast (or cubed cooked turkey) into the bottom of the slow cooker. Season it lightly with salt, pepper, and optional poultry seasoning.
In a medium bowl, stir together the cream of chicken soup, sour cream, and chicken broth until smooth.
Gently fold in the dry stuffing mix into that mixture just until combined.
Spread the stuffing mixture evenly over the turkey in the slow cooker.
Cover and cook on HIGH for 4 hours (or on LOW for 6–7 hours) until the turkey is cooked through (internal temp 165 °F / 74 °C for fresh turkey) and the stuffing is tender.
If desired, sprinkle chopped parsley over the top just before serving.
Notes
Use leftover cooked turkey to reduce cook time by 1 hour.
Add diced vegetables like carrots, celery, or peas for a nutritional boost.
To avoid soggy stuffing, ensure the mixture isn’t overly wet before cooking.
Top with cheese in the last 30 minutes for a cheesy variation.
