Creamy Crockpot Turkey Breast and Baby Potatoes Tips, FAQ & printable recipe

Tips for success

For the most flavorful sauce, use a good-quality condensed golden mushroom soup and freshly grated Parmesan.

The soup provides salt and umami, but taste the sauce before serving and add a pinch of salt if needed. If you prefer a thicker gravy, stir in a cornstarch slurry and cook for a few more minutes on high.

This recipe is incredibly versatile. If you have extra time, sear the turkey cutlets in a hot skillet before adding them to the slow cooker for a deeper, browned flavor.

You can also add a splash of chicken broth if the sauce looks too thick, or a squeeze of lemon juice at the end to brighten the richness.

Variations

• Chicken Version: Substitute boneless, skinless chicken breasts or thighs for the turkey. Cook time remains the same. Use cream of chicken soup instead of golden mushroom for a milder flavor.
• Add Vegetables: Stir in 2 cups of sliced mushrooms or a handful of baby carrots along with the potatoes. The vegetables will cook in the sauce and add extra heartiness.
• Herbed Gravy: Add 1 teaspoon of dried thyme or rosemary with the soup, and stir in 2 tablespoons of chopped fresh parsley before serving for a brighter, herbal note.
• Spicy Kick: Add 1/2 teaspoon of red pepper flakes or a dash of hot sauce to the sauce before cooking. This adds a subtle heat that balances the richness.

Storage and make-ahead

Fridge

Store in an airtight container in the refrigerator for up to 4 days. Reheat gently, adding a splash of broth or water to restore the sauce's creamy consistency.

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 heated through. Add a little chicken broth or water if the sauce is too thick.

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 broth or water to loosen it if needed.

The flavors continue to develop overnight, making leftovers even more delicious.

This dish can be assembled up to 24 hours in advance. Layer the raw turkey, potatoes, soup, and cheeses in the slow cooker insert, cover, and refrigerate.

When ready to cook, place the insert in the slow cooker and cook on LOW for 6 to 7 hours. You may need to add 30 minutes to the cooking time since the ingredients start cold.

Serving ideas

Serve this creamy turkey and potato mixture over a bed of buttered egg noodles for a hearty, satisfying meal. The noodles soak up the velvety sauce, making every bite rich and comforting. You can also serve it with mashed potatoes, rice, or crusty bread to soak up the gravy.

For a lighter option, skip the noodles and serve the turkey and potatoes on their own with a simple green salad or steamed vegetables. The dish is substantial enough to stand alone, but the noodles add a nostalgic, homestyle touch that pairs perfectly with the creamy sauce.

Frequently asked questions

Recipe card

Creamy Crockpot Turkey Breast and Baby Potatoes

Prep 10 minCook 6 hRest 5 minTotal 6 h 15 minServes 4

Ingredients

• 1 1/2 lb boneless turkey breast cutlets
• 1 1/2 lb baby Yukon Gold potatoes, halved
• 1 can (10.5 oz) condensed golden mushroom soup
• 8 oz softened cream cheese
• 1/2 cup freshly grated Parmigiano-Reggiano
• 8 oz buttered twisted egg noodles, for serving

Instructions

1. 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.
2. 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.
3. 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.
4. 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.
5. 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.
6. Divide the buttered noodles among serving plates. Spoon the turkey, potatoes, and creamy sauce over the top. Serve immediately, with extra Parmesan if desired.

Contains: gluten, milk, eggs

Estimated nutrition per serving

Calories

520

Protein

45 g

Carbohydrates

35 g

Fat

22 g

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