Creamy Crockpot Turkey and Green Beans Tips, FAQ & printable recipe

Tips for success

For the most flavorful result, use a good-quality sharp cheddar cheese and shred it yourself from a block. Pre-shredded cheese often contains anti-caking agents that can prevent it from melting smoothly into the sauce.

Also, let the slow cooker do its job—resist the urge to lift the lid and stir, as this releases heat and slows the cooking process.

This recipe is incredibly versatile. You can add a pinch of garlic powder, onion powder, or paprika for extra depth, or toss in some sliced mushrooms or diced potatoes along with the green beans.

If you prefer a thicker sauce, mix a tablespoon of cornstarch with a little cold water and stir it in during the last 30 minutes of cooking.

Variations

• Chicken and Green Beans: Swap the turkey breast for boneless, skinless chicken breasts or thighs. Adjust cooking time as needed—chicken thighs may need a little longer. The result is equally creamy and satisfying.
• Add Mushrooms: Sauté sliced mushrooms and onions in a little butter before adding them to the slow cooker. This adds an earthy flavor that complements the creamy cheddar sauce beautifully.
• Make It Spicy: Add a diced jalapeño or a pinch of red pepper flakes when layering the ingredients. The heat cuts through the richness of the cheese and adds a welcome kick.
• Creamy Turkey and Rice: Stir in 2 cups of cooked white or brown rice during the last 30 minutes of cooking to create a one-pot meal. The rice absorbs the sauce and becomes wonderfully creamy.

Storage and make-ahead

Fridge

Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop or in the microwave.

Freezer

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

Reheat

Reheat in a saucepan over medium-low heat, stirring occasionally, until hot and bubbly. Add a splash of broth or water if the sauce has thickened too much.

Store leftovers in an airtight container in the refrigerator for up to 4 days. The flavors will continue to meld, making it even more delicious the next day. Let leftovers cool completely, then keep them covered so they stay moist and full of flavor.

You can assemble the ingredients in the slow cooker insert the night before, cover, and refrigerate. In the morning, place the insert in the slow cooker base and cook as directed. You may need to add 30 minutes to the cooking time since starting from cold.

Serving ideas

Serve this creamy turkey and green bean dish over steamed white rice, mashed potatoes, or egg noodles to soak up the luscious sauce.

It also pairs well with a side of crusty bread or a simple green salad for a complete meal. For a low-carb option, serve it over cauliflower rice or with a side of roasted vegetables.

Garnish with a sprinkle of fresh chopped parsley or chives for a pop of color and freshness, if desired.

This dish is hearty enough to be a main course on its own, but it also works well as a filling for baked potatoes or as a topping for toast. Leftovers can be repurposed into a delicious pot pie filling or stirred into pasta.

Frequently asked questions

Recipe card

Creamy Crockpot Turkey and Green Beans

Prep 10 minCook 4 hTotal 4 h 10 minServes 4

Ingredients

• 1 1/2 lb boneless, skinless turkey breast cutlets
• 1 lb fresh French green beans, trimmed
• 1 can (10.5 oz) condensed cream of onion soup
• 1 1/2 cups shredded sharp cheddar cheese
• 2 tbsp butter, cut into small pieces

Instructions

1. Place the turkey breast cutlets in the bottom of a 6-quart slow cooker in a single layer. Scatter the trimmed green beans around and over the turkey. Dollop the condensed cream of onion soup over the top, spreading it slightly. Sprinkle the shredded cheddar cheese evenly over the soup, then dot with the butter pieces.
2. Cover the slow cooker and cook on LOW for 4 to 5 hours, or on HIGH for 2 to 3 hours, until the turkey is cooked through and tender. The internal temperature of the turkey should reach 165°F (74°C) in the thickest part.
3. Once the turkey is cooked, use two forks to shred the turkey breast directly in the slow cooker. Stir gently to coat the turkey and green beans with the sauce. Serve hot over steamed rice, if desired.

Contains: milk

Estimated nutrition per serving

Calories

420

Protein

35 g

Carbohydrates

12 g

Fat

25 g

Fiber

3 g

Sugar

4 g

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