Butter Cream Garlic Herb Turkey Cutlets Crockpot Recipe Tips, FAQ & printable recipe

Tips for success

For the most flavorful sauce, use fresh rosemary and smash the garlic cloves rather than mincing them. The larger pieces infuse the cream without overpowering it.

If you prefer a smoother sauce, you can remove the garlic and rosemary before serving, but leaving them in adds a rustic charm. For an extra touch, you can stir in a splash of white wine or chicken broth before cooking, but the recipe works beautifully as written.

To make this recipe even easier, you can assemble everything in the slow cooker insert the night before and store it in the refrigerator overnight. In the morning, just place the insert in the slow cooker and turn it on.

You may need to add 30 minutes to the cooking time if the insert is cold. This makes it a great option for meal prep or busy days when you want dinner ready without any fuss.

Variations

• Chicken Version: Replace the turkey cutlets with boneless, skinless chicken breast cutlets. Cook on low for 3 to 4 hours, until the chicken reaches 165°F (74°C). The rest of the ingredients and steps remain the same.
• Add Mushrooms: Add 8 oz sliced cremini mushrooms along with the potatoes. They will release moisture and add an earthy flavor to the sauce. No other changes needed.
• Thyme and Sage: Swap the rosemary for 1 tsp dried thyme and 1 tsp dried sage. This herb combination gives a more traditional poultry flavor. Add the dried herbs with the other ingredients.
• Dairy-Free Option: Use a dairy-free butter substitute and full-fat canned coconut cream instead of heavy cream. The sauce will have a slightly coconut flavor but still be rich and creamy. Cook time remains the same.

Storage and make-ahead

Fridge

Store leftover turkey and potatoes in a covered container in the refrigerator for up to 4 days.

Freezer

Freeze cooled leftovers in an airtight container for up to 3 months. Thaw overnight in the refrigerator before reheating.

Reheat

Reheat individual portions in the microwave for 2–3 minutes, or warm in a saucepan over medium-low heat, stirring occasionally.

Leftovers can be stored in an airtight container in the refrigerator for up to 4 days. The sauce will thicken as it cools; reheat gently on the stovetop or in the microwave, adding a splash of milk or broth to loosen it if needed.

This dish can be assembled up to 24 hours in advance. Layer the turkey, potatoes, garlic, rosemary, butter, and cream in the slow cooker insert, cover, and refrigerate.

When ready to cook, add an extra 30 minutes to the cooking time to account for the cold start. The make-ahead option is perfect for busy weeknights or when entertaining.

Serving ideas

Serve this turkey and potato dish straight from the slow cooker for a family-style meal. The creamy sauce is wonderful over mashed potatoes or rice, and a side of steamed green beans or a crisp salad balances the richness. For a rustic presentation, garnish with extra fresh rosemary or a sprinkle of black pepper.

This recipe is hearty enough to stand alone, but it also pairs well with crusty bread for sopping up the sauce. If you're serving a crowd, consider doubling the recipe and using a larger slow cooker.

The leftovers are just as delicious the next day, making this a great option for meal prep or a cozy Sunday dinner.

Frequently asked questions

Recipe card

Butter Cream Garlic Herb 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)
• 1 1/2 lb baby Yukon Gold potatoes, halved
• 6 cloves garlic, smashed
• 2 sprigs fresh rosemary
• 4 tbsp salted butter, cut into pats
• 1 cup heavy whipping cream

Instructions

1. Place the turkey cutlets in the bottom of a 6-quart slow cooker in a single layer. Scatter the halved baby potatoes, smashed garlic cloves, and fresh rosemary sprigs over the turkey. Dot the top with the butter pats, then pour the heavy cream evenly over everything.
2. Cover the slow cooker and cook on low for 4 hours, or until the turkey registers 165°F (74°C) in the thickest part and the potatoes are fork-tender. Do not lift the lid during the first 3 hours to keep the heat steady.
3. Turn off the slow cooker. Remove the turkey and potatoes to a platter and cover loosely with foil. Let the turkey rest for at least 3 minutes. Meanwhile, if the sauce looks thin, let it sit uncovered for 5 minutes, then whisk gently to combine.
4. Spoon the turkey and potatoes onto plates, and ladle the buttery cream sauce over the top. Serve with whipped garlic mashed potatoes on the side, if desired, and garnish with fresh rosemary if you like.

Contains: milk

Estimated nutrition per serving

Calories

530

Protein

35 g

Carbohydrates

28 g

Fat

32 g

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