Creamy Crockpot Turkey Artichoke Spinach Dinner Step-by-step instructions

Before you start

Before starting, make sure the turkey breast cutlets are thawed if they were frozen. Drain and quarter the artichoke hearts, and measure the spinach.

Soften the cream cheese by leaving it at room temperature for about 30 minutes, or microwave it in 10-second intervals until soft. Have the condensed soup and grated Parmesan ready. No other prep is needed—this recipe is truly dump-and-go.

Instructions

Layer and Go

1. 1Layer the Ingredients
   Place the turkey breast cutlets in the bottom of a 6-quart slow cooker. Scatter the fresh baby spinach and quartered artichoke hearts over the turkey. Spoon the condensed cream of chicken soup on top, spreading it slightly to cover some of the greens.
   Look for The turkey should be in a single layer, with spinach and artichokes piled on top.
   Tip No need to stir; the layers will meld as they cook.
2. 2Add the Cheeses
   Place the softened cream cheese in chunks over the top of the soup. Sprinkle the freshly grated Parmigiano-Reggiano evenly over everything. Do not stir; just let the ingredients sit as they are.
   Look for The cream cheese will soften and melt into the sauce during cooking.
   Tip Soften the cream cheese beforehand so it melts smoothly.

At the end of this phase, you'll see the raw turkey at the bottom, topped with spinach, artichokes, and the soup. The cream cheese and Parmesan are scattered on top.

Nothing is mixed, and that's okay—the slow cooker will blend everything during cooking. The ingredients should look fresh and vibrant.

Slow Cook and Shred

3. 3Slow Cook Until Tender
   Cover the slow cooker and cook on low for 4 to 5 hours, or until the turkey is fork-tender and easily shreds. The internal temperature of the turkey should reach 165°F (74°C) when checked with an instant-read thermometer.
   Look for The sauce will be bubbling gently around the edges, and the turkey will shred easily.
   Safe temperature 165°F (74°C) internal temperature (poultry)
   Tip Avoid opening the lid during cooking to maintain steady heat.
4. 4Shred the Turkey
   Using two forks, shred the turkey breast directly in the slow cooker. Stir the shredded turkey into the sauce, along with the wilted spinach and artichokes, until everything is well combined.
   Look for The turkey should pull apart easily and be coated in the creamy sauce.
   Tip Shred while the turkey is still warm for the best texture.

After several hours, the slow cooker will be bubbling gently, and the kitchen will smell rich and savory. The turkey should be fork-tender and easily pull apart. The spinach will have wilted significantly, and the sauce will be creamy and thick. Stir everything together to coat the turkey and greens.

Serve and Enjoy

5. 5Serve Over Noodles
   Spoon the creamy turkey mixture over warm buttered twisted egg noodles. Serve immediately, with extra grated Parmesan on top if desired.
   Look for The sauce should be thick and velvety, coating the noodles and turkey.
   Tip Warm the noodles just before serving to keep everything hot.

The final dish is a creamy, hearty mixture with shreds of turkey, tender artichoke hearts, and wilted spinach in a velvety Parmesan sauce. Spooned over buttered noodles, it's a comforting, satisfying meal. The sauce should cling to the noodles and have a smooth, glossy appearance.

Common mistakes

One common mistake is opening the slow cooker lid too often, which lets heat escape and lengthens cooking time. Another is using frozen turkey without thawing, which can lead to uneven cooking.

Also, avoid over-stirring the sauce early on; letting the ingredients sit allows the flavors to develop. If the sauce seems thin at the end, remove the lid and cook on high for 15-20 minutes to thicken.

How to tell it’s done

The dish is done when the turkey is fork-tender and easily shreds. Check the internal temperature with an instant-read thermometer; it should read 165°F (74°C) in the thickest part of the meat.

The sauce will be bubbling gently around the edges, and the spinach will be wilted and dark green. If the turkey is still firm, continue cooking in 30-minute increments.

• Poultry: 165°F (74°C) in the thickest part