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

Tips for success

For the best texture, use turkey breast cutlets that are of even thickness. If your cutlets are very thick, consider pounding them to an even 1/2-inch thickness before adding to the slow cooker.

This ensures they cook evenly and become tender in the same amount of time. You can also use turkey tenderloins, which are naturally lean and work well in the slow cooker.

To thicken the sauce at the end, remove the lid and cook on high for 15-20 minutes, stirring occasionally. If you prefer a thinner sauce, leave the lid on and let it cook a little longer.

The sauce will thicken as it cools, so keep that in mind when serving. For a richer flavor, you can stir in an extra 1/4 cup of sour cream just before serving, but do not let it boil after adding.

Variations

• Creamy Chicken Version: Swap the turkey for boneless, skinless chicken breasts or thighs. Chicken thighs will cook faster; check for doneness after 3 hours. The rest of the ingredients stay the same, and the dish is just as creamy and satisfying.
• Mushroom and Spinach: Add 8 oz of sliced cremini mushrooms along with the spinach. Sauté the mushrooms in butter before adding to the slow cooker for extra depth. The mushrooms add an earthy flavor that pairs well with the Swiss cheese and artichokes.
• Spicy Kick: Add 1/2 teaspoon of red pepper flakes or a diced jalapeño to the sour cream layer for a gentle heat. The spice cuts through the richness of the cheese and sour cream, adding a new dimension to the dish.
• Crusty Topping: After shredding the turkey, sprinkle a mixture of 1/2 cup panko breadcrumbs and 1/4 cup melted butter over the top. Place the slow cooker on high, uncovered, for 15 minutes to crisp the topping before serving.

Storage and make-ahead

Fridge

Store in an airtight container in the refrigerator for up to 4 days. Reheat gently, adding a splash of milk or broth to loosen the sauce.

Freezer

Freeze 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 hot and bubbly. Add a splash of broth or milk if the sauce has thickened too much.

Store leftovers 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 chicken broth to loosen it if needed. The turkey may become more tender after refrigeration, making it even easier to shred.

This dish can be assembled the night before. Layer all the ingredients in the slow cooker insert, cover, and refrigerate overnight.

In the morning, place the insert in the slow cooker base and cook on low as directed, adding about 30 minutes to the cooking time to account for the cold start. This makes it perfect for busy mornings.

Serving ideas

Serve the creamy turkey mixture over a generous scoop of whipped mashed potatoes, letting the sauce soak into the potatoes.

The rich, cheesy sauce pairs beautifully with the creamy potatoes, and the tender turkey and vegetables add hearty texture. A side of crusty bread or a simple green salad rounds out the meal nicely.

For a different twist, serve the turkey mixture over cooked egg noodles, rice, or polenta. It also makes a fantastic filling for stuffed baked potatoes or as a topping for toasted baguette slices. Leftovers can be used as a filling for crepes or as a warm dip with tortilla chips. The possibilities are endless.

Frequently asked questions

Recipe card

Creamy Crockpot Turkey Artichoke Spinach Swiss

Prep 10 minCook 4 hTotal 4 h 10 minServes 4

Ingredients

• 1 1/2 lb boneless turkey breast cutlets
• 4 cups fresh baby spinach
• 1 can (14 oz) artichoke hearts, drained and quartered
• 1 can (10.5 oz) condensed cream of chicken soup
• 1/2 cup sour cream
• 1 1/2 cups shredded Swiss cheese
• creamy whipped Yukon Gold mashed potatoes, for serving

Instructions

1. Place the turkey breast cutlets in the bottom of a 6-quart slow cooker in a single layer. Scatter the fresh baby spinach over the turkey, then add the drained and quartered artichoke hearts. Spoon the condensed cream of chicken soup over the top, spreading it evenly to cover as much surface as possible. Do not stir.
2. Dollop the sour cream over the soup layer, then scatter the shredded Swiss cheese evenly across the top. Do not stir the mixture. Cover the slow cooker with the lid and set it to cook on low for 4 hours.
3. Cook on low for 4 hours, or until the turkey reaches an internal temperature of 165°F (74°C) and shreds easily with a fork. The spinach will wilt, the artichokes will soften, and the sauce will bubble gently around the edges. Avoid lifting the lid during the first 3 hours to keep the heat steady.
4. Use two forks to shred the turkey directly in the slow cooker. The meat should pull apart easily into thick, juicy strands. Stir the shredded turkey into the sauce, along with the spinach and artichokes, until everything is well combined and coated in the creamy Swiss sauce.
5. Spoon a generous portion of the creamy turkey mixture over a bed of warm, whipped Yukon Gold mashed potatoes. Serve immediately, with extra sauce spooned over the top if desired.

Contains: gluten, milk

Estimated nutrition per serving

Calories

485

Protein

45 g

Carbohydrates

12 g

Fat

28 g

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