Creamy Crockpot Turkey Cutlets with Apples and Gruyère Tips, FAQ & printable recipe

Tips for success

For the best results, use a 6-quart slow cooker so the ingredients fit in a single layer. If your slow cooker is smaller, you can cut the recipe in half or use a smaller cut of turkey.

The cooking time may vary slightly depending on the size and thickness of the cutlets, so check for doneness with a thermometer rather than relying solely on time.

This dish is naturally low in carbs, but if you want to make it a complete meal, serve it over creamy mashed potatoes, rice, or egg noodles.

The sauce is meant to be spooned over the starch, so don't skimp on it. For a lighter version, you can use half-and-half instead of heavy cream, but the sauce will be thinner and less rich.

Variations

• Add Mushrooms: Sauté 8 oz sliced cremini mushrooms in butter until browned, then add them to the slow cooker with the apples. Earthy mushrooms pair beautifully with the Gruyère and cider.
• Use Chicken Thighs: Substitute boneless, skinless chicken thighs for the turkey cutlets. Increase cooking time to 5-6 hours on low, as thighs are more forgiving and stay juicy.
• Spice It Up: Add 1/2 teaspoon of smoked paprika and a pinch of cayenne pepper along with the brown sugar for a subtle smoky heat that complements the sweet apples.
• Make It Gluten-Free: This recipe is naturally gluten-free. Ensure the apple cider is labeled gluten-free and serve with mashed potatoes or rice instead of bread.

Storage and make-ahead

Fridge

Store in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop or microwave, adding a splash of cream or cider if needed.

Freezer

Freeze cooled leftovers in a freezer-safe container for up to 2 months. Thaw overnight in the refrigerator before reheating gently.

Reheat

Reheat in a saucepan over medium-low heat, stirring occasionally, until warmed through. Add a splash of cream or cider to restore the sauce's consistency.

Store leftovers in an airtight container in the refrigerator for up to 4 days. The sauce may thicken as it cools; reheat gently on the stovetop or in the microwave, adding a splash of cream or cider to loosen it if needed.

You can assemble the entire dish in the slow cooker insert the night before, cover, and refrigerate.

In the morning, place the insert into the slow cooker and cook as directed, adding 30 minutes to the cooking time to account for the cold start. This is a great make-ahead option for busy days.

Serving ideas

Serve the turkey cutlets with a generous ladle of the Gruyère cream sauce over the top. The sweet, caramelized apples are a perfect counterpoint to the savory turkey and cheese.

For a complete plate, pair with creamy mashed potatoes or buttered egg noodles, and a side of green beans or a crisp green salad.

This dish is also lovely for a special occasion or a cozy dinner party. The slow cooker makes it easy to serve a crowd, and the presentation is impressive. Garnish with a sprinkle of fresh thyme or cracked black pepper, if desired, and serve with crusty bread to sop up every bit of the sauce.

Frequently asked questions

Recipe card

Creamy Crockpot Turkey Cutlets with Apples and Gruyère

Prep 10 minCook 4 hTotal 4 h 10 minServes 4

Ingredients

• 4 boneless turkey breast cutlets (about 1 1/2 lb total)
• 2 Honeycrisp apples, sliced
• 1/4 cup dark brown sugar, packed
• 1/2 cup unfiltered apple cider
• 1 cup heavy whipping cream
• 1 1/2 cups shredded aged Gruyère cheese

Instructions

1. Place the turkey cutlets in a single layer in the bottom of a 6-quart slow cooker. Scatter the sliced apples evenly over the turkey. Sprinkle the brown sugar over the apples and turkey, then pour the apple cider over everything. The liquid will pool around the meat and fruit.
2. Pour the heavy cream evenly over the apples and turkey. Sprinkle the shredded Gruyère cheese over the top, covering the surface as much as possible. Do not stir; the layers will meld during cooking.
3. Cover the slow cooker and cook on LOW for 4 to 5 hours, or on HIGH for 2 1/2 to 3 hours, until the turkey is fork-tender and the sauce is bubbling around the edges. The turkey is done when it reaches an internal temperature of 165°F (74°C) in the thickest part. Do not lift the lid during the first 3 hours of cooking.
4. Once the turkey is cooked through, turn off the slow cooker and let the dish rest, uncovered, for 10 minutes. This allows the sauce to thicken slightly and the flavors to meld. If the sauce seems thin, gently stir it with a spoon to combine the melted cheese and cream.
5. Spoon the turkey cutlets and apples onto plates, then ladle the creamy Gruyère sauce generously over the top. Serve hot, with mashed potatoes or crusty bread to soak up the sauce.

Contains: milk

Estimated nutrition per serving

Calories

610

Protein

48 g

Carbohydrates

30 g

Fat

33 g

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