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It does, with this delicious Slow Cooker Turkey and Stuffing recipe. The recipe explains to spray the slow cooker with non-stick cooking spray before adding in the turkey breast. I could not stress this step more.

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Ingredients requirements for Big Daddy's Slow Cooker Turkey Breast and Stuffing:

1. Prepare 1 pound rolled sausage or Italian sausage
2. Need 2 lb boneless, skinless turkey/chicken breasts
3. Get 2 cups for chicken broth
4. Make ready 1 teaspoon for ground black pepper
5. Get 1 (12-16 oz) bag of stuffing cubes
6. Give 1 cup of dried cranberries
7. Make ready 1 teaspoon onion powder
8. Get 1 teaspoon for garlic powder
9. Take 2 teaspoon of poultry seasoning
10. Require 1 teaspoon - ground sage

Rinse the turkey breast and pat dry. Cut off any excess skin, but leave the skin covering the breast. Rub onion soup mix all over outside of the turkey and under the skin. Turn on the slow-cooker and enjoy a tempting turkey breast half.

Big Daddy's Slow Cooker Turkey Breast and Stuffing how to cook:

1. Heat up sausage as directed on package. As it is browning, break it up with a fork. Once browned, put it to the side.
2. Spray the slow cooker or put in a liner. You will thank me later.
3. On bottom of the slow cooker, lay turkey/chicken breasts (may overlap some). Pour 1/2 cup of chicken broth over turkey/chicken breasts. Add pepper over chicken /turkey.
4. In large bowl mix stuffing cubes with dried cranberries, sausage, onion & garlic powder, poultry seasoning, and ground sage.
5. Pour stuffing mixture over turkey and broth. Pat tightly. Pour 1/2 cup of chicken broth over stuffing, cover the slow cooker and cook on low for 6-8 hours
6. At the halfway point, add the rest of the chicken broth to the pot.
7. Enjoy!

Place stuffing mix in slow cooker. Place the turkey in the slow cooker, breast side up and cover. Just be prepared that you won't really be able to slice the turkey this way. Slow-cooking turkey breast gives the perennially dry white meat time to soak up a rich herb butter, making for a juicy, tender slice. The unfortunate side effect of roasting a large, whole bird means that in order to fully cook the dark meat, or to ensure the stuffing tucked within the bird reaches a safe.

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