Ingredients
Scale
- 3 lbs Boneless Turkey Breast or Turkey Roast (thawed)
- 1 box (6 oz) Stuffing Mix (store brand)
- 1 can (10.5 oz) Cream of Mushroom or Cream of Chicken Soup
- 1 cup Chicken Broth (or water with bouillon)
- 1/2 cup Sour Cream (optional, for extra creaminess)
- 1 bag (12 oz) Frozen Mixed Vegetables (peas, carrots, corn)
- 1 teaspoon Dried Thyme or Poultry Seasoning
- Salt and Pepper to taste
Instructions
- Grease the inside of your 6-quart slow cooker with non-stick spray or use a crockpot liner for the easiest cleanup ever. Place the turkey breast at the bottom of the pot. Season the meat generously with salt, pepper, and the poultry seasoning. Pour the frozen mixed vegetables directly over and around the turkey.
- In a medium bowl, whisk together the cream of mushroom soup, chicken broth, and sour cream until smooth. Pour this mixture over the turkey and vegetables. Finally, sprinkle the dry stuffing mix over the very top. Do not stir it in; let it sit on top so it absorbs the moisture during the cooking process. Cover the crockpot with the lid and set it to “Low” for 7 to 8 hours. Resist the urge to open the lid, as this releases the steam necessary to cook the turkey through.
- Once the timer is up, ensure the turkey has reached an internal temperature of 165°F. Use two forks to gently break the turkey into large chunks or slices right inside the pot, mixing it slightly with the stuffing and gravy that has formed. Scoop large portions onto plates and serve immediately. This meal pairs perfectly with a side of canned cranberry sauce for that classic Christmas feel.
- Cook Time: 7 hours 10 minutes