Creamy Crockpot Turkey Breast with Sun-Dried Tomatoes Step-by-step instructions

Before you start

Before starting, make sure the slow cooker is clean and dry. If using sun-dried tomatoes packed in oil, drain them thoroughly and pat them dry with paper towels. Mince the garlic cloves.

Measure out the sour cream and shred the Swiss cheese if it's not pre-shredded. Have the mashed potatoes ready for serving, or prepare them while the turkey cooks. No other prep is needed—this recipe is truly dump-and-go.

Instructions

Layer and Set

1. 1Layer the Turkey and Aromatics
   Place the turkey breast cutlets in the bottom of a 6-quart slow cooker in a single layer. Scatter the julienned sun-dried tomatoes and minced garlic over the turkey.
   Look for The turkey should be covered with the tomatoes and garlic evenly.
   Tip If the cutlets are thick, slice them horizontally to ensure even cooking.
2. 2Add the Soup
   Spoon the condensed roasted garlic cream of mushroom soup over the turkey and spread it into an even layer.
   Look for The soup should cover the turkey and tomatoes completely.
   Tip No need to add water or broth—the turkey releases juices as it cooks.

At the end of phase 1, the slow cooker contains raw turkey breast topped with sun-dried tomatoes, garlic, and a layer of condensed soup. The ingredients are arranged in an even layer, and the soup covers the turkey completely. This is the starting point for the slow cooking process.

Slow Cook Until Tender

3. 3Top with Sour Cream and Cheese
   Dollop the sour cream over the soup layer, then scatter the shredded Swiss cheese evenly over the top.
   Look for The top should be covered with cheese and sour cream.
   Tip Use full-fat sour cream for the creamiest sauce.
4. 4Slow Cook Until Tender
   Cover the slow cooker and cook on LOW for 4 to 5 hours, or until the turkey is fork-tender and reaches an internal temperature of 165°F (74°C).
   Look for The sauce will be bubbling around the edges and the turkey will shred easily.
   Safe temperature 165°F (74°C) internal temperature (poultry)
   Tip Do not lift the lid during the first 3 hours to keep the heat steady.

After 4-5 hours on low, the turkey should be fork-tender and the sauce bubbling gently. The kitchen will smell richly of garlic and Swiss cheese.

The turkey's internal temperature must read 165°F (74°C) before proceeding to shred. The sauce should have thickened slightly and look glossy.

Shred and Serve

5. 5Shred the Turkey
   Using two forks, shred the turkey directly in the slow cooker. Stir the shredded meat into the sauce until well coated.
   Look for The turkey should pull apart easily and be coated in the creamy sauce.
   Tip Leave some larger chunks for texture if desired.
6. 6Serve Over Mashed Potatoes
   Spoon the creamy turkey mixture over warm whipped Yukon Gold mashed potatoes and serve immediately.
   Look for The sauce should be glossy and thick enough to coat the spoon.
   Tip For extra richness, garnish with fresh parsley if you like—though the video keeps it simple.

Once shredded, the turkey is coated in a creamy, tangy sauce with visible ribbons of sun-dried tomato. The texture is moist and succulent. When spooned over mashed potatoes, the sauce should cling to the meat and potatoes. Serve hot, with the sauce pooling around the base.

Common mistakes

One common mistake is lifting the lid too often during cooking, which lets out heat and extends the cooking time. Another is using turkey breast that's not fully thawed—always thaw in the refrigerator before adding to the slow cooker.

Also, avoid overcooking, as turkey breast can become dry if cooked too long on high. Stick to the low setting and check the temperature at the 4-hour mark.

How to tell it’s done

The turkey is done when it reaches an internal temperature of 165°F (74°C) in the thickest part. It should also be fork-tender and shred easily. The sauce will be bubbling gently around the edges and have a glossy, thickened consistency.

If the sauce seems too thin, let it cook uncovered for an additional 15-20 minutes to reduce. Taste and adjust seasoning with salt and pepper if needed.

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