Butter Cream French Onion Turkey Cutlets Crockpot Recipe Tips, FAQ & printable recipe

Tips for success

For the best flavor, use low-sodium broth so you can control the salt level. The butter and cream add richness, but you can adjust the amount of cream to your preference.

If you like a thicker sauce, mix 1 tablespoon cornstarch with 2 tablespoons cold water and stir it in during the last 30 minutes of cooking. This will give the sauce a more gravy-like consistency.

Don't skip the resting step after cooking. Letting the turkey sit in the sauce for a few minutes allows the juices to redistribute, keeping the meat moist.

If you have leftovers, store them in an airtight container in the refrigerator for up to 3 days. The flavors will continue to meld, making the leftovers even more delicious. Reheat gently on the stovetop or in the microwave.

Variations

• Mushroom Swiss: Add 8 oz sliced cremini mushrooms along with the onions. Substitute Swiss cheese for the butter? No, keep the butter, but sprinkle 1/2 cup shredded Swiss cheese over the top during the last 30 minutes of cooking for a nutty flavor.
• Garlic Herb: Add 4 minced garlic cloves to the onions. Use fresh rosemary instead of thyme, or a combination. The garlic will infuse the sauce with a savory depth.
• Dairy-Free: Use a plant-based butter substitute and full-fat coconut cream instead of heavy cream. The sauce will have a slightly coconutty flavor, but it will still be creamy and delicious.
• Spicy Cajun: Season the turkey cutlets with 1 teaspoon Cajun seasoning before layering. Add a sliced bell pepper and a diced jalapeño with the onions. The sauce will have a gentle heat that complements the sweetness of the onions.

Storage and make-ahead

Fridge

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently, adding a splash of broth if needed.

Freezer

Freeze cooled leftovers in a freezer-safe container for up to 2 months. Thaw overnight in the refrigerator before reheating.

Reheat

Reheat in a saucepan over low heat, stirring occasionally, until warmed through. Add a splash of broth or milk to loosen the sauce if needed.

Store any leftovers in an airtight container in the refrigerator within 2 hours of cooking. The dish will keep for up to 3 days. The sauce may thicken as it cools; add a splash of broth or milk when reheating to loosen it. Reheat gently on the stovetop over low heat, stirring occasionally, until heated through. Avoid boiling, which can cause the cream to separate.

This recipe is ideal for make-ahead meals. You can assemble the ingredients in the slow cooker insert the night before, cover, and refrigerate overnight. In the morning, place the insert in the slow cooker and cook as directed.

If you do this, add 30 minutes to the cooking time to account for the cold start. Alternatively, cook the dish fully, let it cool, and refrigerate for up to 3 days. Reheat gently before serving.

Serving ideas

Serve the turkey cutlets and onions over a bed of whipped garlic mashed potatoes to soak up the luscious sauce. The creamy potatoes complement the rich, savory flavors beautifully.

For a lighter option, serve over steamed rice or cauliflower mash. A side of crusty bread is perfect for dipping into the remaining sauce. Garnish with fresh thyme leaves for a pop of color and aroma.

This dish also pairs well with roasted green beans or a simple green salad with a vinaigrette to cut through the richness. For a complete French onion experience, top each serving with a slice of toasted baguette and melted Gruyère cheese, then broil briefly until bubbly. This turns the dish into a decadent, restaurant-worthy meal that's still effortless.

Frequently asked questions

Recipe card

Butter Cream French Onion Turkey Cutlets Crockpot Recipe

Prep 10 minCook 4 hTotal 4 h 10 minServes 4

Ingredients

• 4 boneless turkey breast cutlets (about 1 1/2 lb total)
• 2 large sweet Vidalia onions, thinly sliced
• 6 sprigs fresh thyme
• 1/2 cup low-sodium chicken or turkey broth
• 4 tbsp salted butter, cut into pats
• 1/2 cup heavy whipping cream

Instructions

1. Place the turkey breast cutlets in an even layer in the bottom of a 7-quart slow cooker. Scatter the sliced Vidalia onions over the turkey, tucking the thyme sprigs among the onions. Pour the broth over everything.
2. Dot the top of the onions with the salted butter pats, then drizzle the heavy cream evenly over the surface. Do not stir; the layering helps the flavors meld during cooking.
3. Cover the slow cooker and cook on LOW for 4 to 5 hours, or on HIGH for 2 1/2 to 3 hours, until the turkey is fork-tender and registers 165°F (74°C) in the thickest part. The onions should be meltingly soft and the sauce slightly thickened.
4. Turn off the slow cooker. Remove the thyme sprigs. Let the turkey rest in the sauce for 5 minutes. Gently stir the sauce to combine the butter and cream into a velvety glaze. Season to taste with salt and pepper if desired.
5. Spoon the turkey cutlets and onions onto plates or over mashed potatoes. Ladle the warm butter-cream sauce over the top. Serve hot, garnished with fresh thyme if desired.

Contains: milk

Estimated nutrition per serving

Calories

480

Protein

35 g

Carbohydrates

12 g

Fat

32 g

Automatic estimate from the ingredient list, not laboratory-verified.