Creamy Crockpot Turkey Breast and Baby Potatoes Step-by-step instructions

Before you start

Before starting, make sure the cream cheese is softened to room temperature so it melts smoothly into the sauce. Halve the baby potatoes and trim the turkey cutlets if needed. Measure the Parmesan and have the soup ready.

If you're serving with noodles, bring a large pot of salted water to a boil just before the slow cooker finishes. No other prep is needed—this recipe is designed to be as hands-off as possible.

Instructions

Layer and Cook

1. 1Layer the Ingredients
   Place the turkey breast cutlets in the bottom of a 6-quart slow cooker in a single layer. Scatter the halved baby potatoes around and over the turkey. Pour the condensed golden mushroom soup over the top, spreading it evenly. Add the softened cream cheese in a few dollops, then sprinkle the grated Parmesan over everything.
   Look for The slow cooker insert will be full but not overflowing; the soup and cheeses should cover most of the surface.
   Tip For even cooking, keep the turkey in a single layer and nestle the potatoes around it rather than piling them high.
2. 2Cover and Cook on Low
   Cover the slow cooker with the lid. Cook on LOW for 6 to 7 hours, or until the turkey is fork-tender and shreds easily and the potatoes are tender when pierced with a knife. Avoid opening the lid during cooking to keep the heat steady.
   Look for After 6 hours, the sauce will be bubbling gently and the turkey should shred with a fork.
   Safe temperature 165°F (74°C) internal temperature (poultry)
   Tip If the slow cooker runs hot, check at the 5-hour mark. Cooking on LOW keeps the turkey moist.

At the end of this phase, the slow cooker is filled with raw ingredients covered by soup and cheese. As it cooks, the aroma of garlicky mushroom soup and melting cheese fills the kitchen.

After 6 to 7 hours, the sauce is bubbling and the turkey is tender enough to shred. The potatoes should be easily pierced with a fork, and the cream cheese and Parmesan have melted into a smooth, creamy gravy.

Shred and Thicken

3. 3Shred the Turkey
   Using two forks, shred the turkey directly in the slow cooker. Stir the shredded meat and potatoes into the sauce so everything is coated. The sauce may look thin at first but will thicken as it rests.
   Look for The turkey should pull apart easily with no resistance; the sauce will be creamy and slightly thinned by the turkey juices.
   Tip If you prefer larger chunks of turkey, leave some pieces whole and shred only the larger ones.
4. 4Let the Sauce Thicken
   Turn off the slow cooker and let the dish sit, uncovered, for 5 to 10 minutes. This allows the sauce to thicken slightly and the flavors to meld. Stir gently once more before serving.
   Look for The sauce should cling to the back of a spoon and coat the turkey and potatoes.
   Tip If the sauce is too thin, stir in a slurry of 1 tablespoon cornstarch and 2 tablespoons water, then cook for 10 more minutes on HIGH.

The turkey shreds effortlessly into juicy strands, mixing with the golden sauce. The potatoes remain intact but yield to gentle pressure. The sauce is creamy and coats the back of a spoon. After a few minutes of resting, the sauce thickens to a velvety consistency, and the flavors meld into a savory, cheesy gravy that clings to every ingredient.

Cook Noodles and Serve

5. 5Cook the Egg Noodles
   While the slow cooker rests, bring a large pot of salted water to a boil. Cook the egg noodles according to package directions until al dente. Drain well and toss with butter to coat.
   Look for The noodles should be tender but still have a slight bite.
   Tip Taste the noodles before draining; they should be just cooked through.
6. 6Serve Over Noodles
   Divide the buttered noodles among serving plates. Spoon the turkey, potatoes, and creamy sauce over the top. Serve immediately, with extra Parmesan if desired.
   Look for The plates should be filled with creamy turkey and potatoes over a bed of glossy noodles.
   Tip For a lighter meal, serve the turkey and potatoes on their own with a side salad.

The buttered noodles are glossy and tender, ready to soak up the rich sauce. When spooned over the noodles, the turkey and potatoes sit in a pool of creamy gravy, with steam rising and the aroma of Parmesan and mushrooms filling the air. The dish looks like a comforting, homestyle plate that's ready to be enjoyed immediately.

Common mistakes

Avoid lifting the lid during cooking, as this releases heat and slows the cooking process. If the sauce seems too thin at the end, don't panic—it will thicken as it cools and rests.

Overcooking can make the potatoes mushy and the turkey dry, so check for doneness at the lower end of the time range. If you use frozen turkey, thaw it in the refrigerator before adding to the slow cooker to ensure even cooking.

How to tell it’s done

The dish is done when the turkey is fork-tender and shreds easily, and the potatoes are soft all the way through when pierced with a knife. The internal temperature of the turkey should reach 165°F (74°C) for food safety.

The sauce should be bubbling gently and have thickened slightly; if it looks too thin, let it rest uncovered for a few minutes before serving. Taste and adjust seasoning with salt and pepper if needed.

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