Creamy Crockpot Turkey Breast with Sun-Dried Tomatoes

This slow cooker turkey breast is the ultimate set-it-and-forget-it dinner. With just a few pantry staples, you get tender, shredded turkey in a rich, tangy sauce made from sun-dried tomatoes, Swiss cheese, and sour cream.

It's the kind of meal that feels special enough for Sunday supper but easy enough for a busy weeknight. Serve it over creamy mashed potatoes for a complete, comforting plate.

This recipe is all about simplicity and big flavor. You simply layer raw turkey breast, sun-dried tomatoes, garlic, and a can of roasted garlic cream soup in the slow cooker, then top with sour cream and Swiss cheese.

After a few hours on low, the turkey becomes fork-tender and the sauce turns into a glossy, savory masterpiece. The result is a hearty, creamy dish that tastes like you spent hours in the kitchen—but the slow cooker does all the work.

Ingredients

Why this recipe works

Slow cooking turkey breast at a low temperature breaks down the meat's connective tissues, making it exceptionally tender and easy to shred. The gentle heat also allows the flavors of the sun-dried tomatoes, garlic, and Swiss cheese to meld together into a cohesive sauce. Because the slow cooker traps steam, the turkey stays moist and juicy, never dry or tough.

The combination of condensed soup and sour cream creates a rich, velvety sauce without any extra thickening. The Swiss cheese adds a nutty, savory depth that pairs beautifully with the tangy sun-dried tomatoes. This method requires no browning, no stirring, and no fuss—just layer the ingredients and let time work its magic.

Notes and substitutions

Choose boneless, skinless turkey breast cutlets that are uniformly thick so they cook evenly. If your cutlets are very large, you can cut them into smaller pieces.

Sun-dried tomatoes packed in oil are ideal because they're already soft and flavorful; drain them well before using. The condensed roasted garlic cream of mushroom soup is the shortcut that gives the sauce its creamy base and garlicky note.

Aged Swiss cheese, such as Gruyère, provides the best flavor, but regular Swiss cheese works too. For the richest sauce, use full-fat sour cream.

If you prefer a lighter version, you can use reduced-fat sour cream and reduced-fat soup, but the sauce will be slightly less creamy. This recipe is easily adapted to chicken breasts—just adjust the cooking time to avoid overcooking.

• turkey breast cutlets: boneless chicken breasts or thighs (adjust cooking time as needed)
• roasted garlic cream of mushroom soup: condensed cream of chicken soup plus 1/2 teaspoon garlic powder
• aged Swiss cheese: Gruyère or white cheddar
• sun-dried tomatoes in oil: dry-pack sun-dried tomatoes rehydrated in warm water

Equipment

• 6-quart slow cooker
• Measuring cups and spoons
• Chef's knife
• Cutting board
• Serving spoon