Creamy Crockpot Turkey Breast with Sun-Dried Tomatoes Tips, FAQ & printable recipe

Tips for success

For the best flavor, use sun-dried tomatoes that are packed in oil with herbs—they add an extra layer of seasoning. If you only have dry-packed tomatoes, rehydrate them in hot water for 10 minutes before using.

The roasted garlic cream soup is key; if you can't find it, use cream of mushroom and add a pinch of garlic powder.

To make the dish even more decadent, stir in a handful of fresh spinach during the last 30 minutes of cooking—it will wilt into the sauce.

For a lower-carb option, serve the turkey over steamed cauliflower mash or roasted vegetables instead of potatoes. The sauce is also delicious spooned over rice or egg noodles.

Variations

• Chicken Version: Swap the turkey breast for boneless, skinless chicken breasts or thighs. Cook on low for 3-4 hours, or until chicken reaches 165°F (74°C). Shred and serve the same way.
• Add Mushrooms: Sauté sliced mushrooms in butter until browned, then add them to the slow cooker with the turkey. They'll absorb the creamy sauce and add an earthy flavor.
• Spicy Kick: Add 1/2 teaspoon of red pepper flakes or a chopped jalapeño along with the garlic for a subtle heat that balances the richness.
• Herb Infusion: Stir in 1 teaspoon of dried thyme or rosemary with the soup. These herbs complement the Swiss cheese and sun-dried tomatoes beautifully.

Storage and make-ahead

Fridge

Refrigerate leftovers in an airtight container for up to 4 days. Reheat gently on the stovetop or microwave, adding a splash of broth to restore creaminess.

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 bubbling.

Store leftovers in an airtight container in the refrigerator for up to 4 days. The sauce will thicken as it cools; add a splash of milk or broth when reheating to loosen it. This dish also freezes well for up to 3 months—see the freezer instructions below.

This recipe is inherently make-ahead friendly. You can assemble the raw ingredients in the slow cooker insert the night before, cover, and refrigerate. In the morning, place the insert in the slow cooker and cook as directed—just add 30 minutes to the cooking time if starting from cold.

Serving ideas

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

A simple green salad with a lemon vinaigrette makes a bright, fresh contrast to the rich sauce. For a more substantial meal, add a side of roasted asparagus or green beans.

This dish is also wonderful in sandwiches or wraps the next day—the creamy turkey makes a fantastic filling.

For a dinner party, spoon the turkey into individual ramekins and top with extra Swiss cheese before a quick broil to brown. Leftovers can be transformed into a savory pot pie filling or stirred into cooked pasta.

Frequently asked questions

Recipe card

Creamy Crockpot Turkey Breast with Sun-Dried Tomatoes

Prep 10 minCook 4 hTotal 4 h 10 minServes 6

Ingredients

• 2 lb boneless turkey breast cutlets
• 1/2 cup julienned sun-dried tomatoes in oil, drained
• 3 cloves garlic, minced
• 1 can (10.5 oz) condensed roasted garlic cream of mushroom soup
• 1/2 cup sour cream
• 1 1/2 cups shredded aged Swiss cheese
• 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 julienned sun-dried tomatoes and minced garlic over the turkey.
2. Spoon the condensed roasted garlic cream of mushroom soup over the turkey and spread it into an even layer.
3. Dollop the sour cream over the soup layer, then scatter the shredded Swiss cheese evenly over the top.
4. 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).
5. Using two forks, shred the turkey directly in the slow cooker. Stir the shredded meat into the sauce until well coated.
6. Spoon the creamy turkey mixture over warm whipped Yukon Gold mashed potatoes and serve immediately.

Contains: milk, gluten, soy

Estimated nutrition per serving

Calories

420

Protein

38 g

Carbohydrates

12 g

Fat

24 g

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