Creamy Crockpot Turkey Artichoke Spinach Dinner Tips, FAQ & printable recipe

Tips for success

For the best flavor, use freshly grated Parmigiano-Reggiano and full-fat cream cheese. The cheese melts smoothly, creating a rich sauce without lumps.

If you prefer a thinner sauce, stir in a splash of chicken broth after shredding the turkey. Conversely, to thicken, leave the lid off for the last 15 minutes of cooking.

This recipe is versatile: try adding a pinch of red pepper flakes for heat or a squeeze of lemon juice for brightness.

You can also swap the egg noodles for rice, mashed potatoes, or crusty bread to soak up the sauce. The leftovers are just as delicious, making this a great make-ahead meal.

Variations

• Chicken Version: Substitute boneless, skinless chicken breasts or thighs for the turkey. Adjust cooking time: chicken thighs may need 3-4 hours on low, while breasts may be done in 3-4 hours. Ensure the internal temperature reaches 165°F (74°C).
• Add Mushrooms: Sauté sliced mushrooms in butter until golden, then add them to the slow cooker with the spinach. They'll add an earthy flavor and extra texture. Use about 8 oz of mushrooms.
• Spicy Kick: Stir in 1/2 teaspoon of red pepper flakes or a dash of hot sauce with the soup for a subtle heat. Adjust the amount to taste. This adds a nice contrast to the creamy sauce.
• Low-Carb Serve: Skip the noodles and serve the creamy turkey over steamed cauliflower rice, zucchini noodles, or roasted vegetables. The dish is just as satisfying without the pasta.

Storage and make-ahead

Fridge

Store leftovers in an airtight container in the refrigerator for up to 4 days.

Freezer

Freeze cooled leftovers in a freezer-safe 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 heated through. Alternatively, microwave in 30-second intervals, stirring between.

Store leftovers in an airtight container in the refrigerator for up to 4 days. The sauce will thicken as it cools; add a little chicken broth or milk when reheating to loosen it. Reheat gently on the stovetop or in the microwave until heated through.

This dish can be assembled up to 24 hours in advance. Layer the ingredients in the slow cooker insert, cover, and refrigerate.

When ready to cook, place the insert in the slow cooker and cook on low for 5-6 hours, adding 30-60 minutes to the cooking time since the ingredients start cold.

Serving ideas

Serve the creamy turkey mixture over warm buttered egg noodles, or alongside rice, mashed potatoes, or roasted vegetables.

A side salad with a light vinaigrette balances the richness. For a low-carb option, serve over cauliflower rice or steamed greens.

Garnish with extra grated Parmesan and chopped fresh parsley if desired. The dish is hearty enough to be a main course on its own, but it also pairs well with crusty bread for sopping up the sauce. Leftovers make a great lunch the next day.

Frequently asked questions

Recipe card

Creamy Crockpot Turkey Artichoke Spinach Dinner

Prep 10 minCook 4 hTotal 4 h 10 minServes 6

Ingredients

• 2 lb boneless, skinless turkey breast cutlets
• 4 cups fresh baby spinach
• 14 oz canned artichoke hearts, drained and quartered
• 1 can condensed cream of chicken soup
• 8 oz softened cream cheese
• 1/2 cup freshly grated Parmigiano-Reggiano
• 12 oz buttered twisted egg noodles, for serving

Instructions

1. 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.
2. 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.
3. 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.
4. 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.
5. Spoon the creamy turkey mixture over warm buttered twisted egg noodles. Serve immediately, with extra grated Parmesan on top if desired.

Contains: gluten, milk, eggs

Estimated nutrition per serving

Calories

480

Protein

42 g

Carbohydrates

22 g

Fat

25 g

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