Creamy Crockpot Turkey and Potatoes: Dump-and-Go Dinner Tips, FAQ & printable recipe

Tips for success

For the best flavor, use a good-quality sharp cheddar and shred it yourself from a block; pre-shredded cheese often contains anti-caking agents that can prevent smooth melting.

If you prefer a thicker sauce, remove the lid for the last 30 minutes of cooking to let some liquid evaporate. Conversely, if the sauce seems too thick, stir in a splash of chicken broth or water.

This recipe is endlessly adaptable. Swap the turkey for boneless chicken thighs or breasts, adjusting the cooking time as needed. Add a sliced onion or a few cloves of garlic to the bottom of the slow cooker for extra depth.

For a touch of freshness, stir in chopped parsley or chives just before serving—the bright green contrasts nicely with the creamy sauce.

Variations

• Chicken and Potato: Replace the turkey breast with boneless, skinless chicken breasts or thighs. Cooking times remain the same; chicken is safe at 165°F (74°C).
• Add Vegetables: Stir in 2 cups of frozen peas or green beans during the last 30 minutes of cooking. They'll warm through without losing their texture.
• Spicy Kick: Add 1/2 teaspoon of smoked paprika or a pinch of cayenne pepper to the soup layer. Or drizzle with hot sauce before serving.
• Herb Infusion: Sprinkle 1 teaspoon of dried thyme or rosemary over the top before cooking. Fresh herbs can be stirred in at the end.

Storage and make-ahead

Fridge

Store leftovers in an airtight container in the refrigerator for up to 3 days. The sauce will thicken; add a splash of broth when reheating.

Freezer

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

Reheat

Reheat in a saucepan over medium-low heat, stirring occasionally, until hot. Add a splash of broth or water if needed.

Store leftovers in an airtight container in the refrigerator for up to 3 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. The potatoes will soften further on reheating, so enjoy them within a day or two for the best texture.

This dish can be assembled the night before. Layer all the ingredients in the slow cooker insert, cover, and refrigerate overnight.

In the morning, place the insert in the slow cooker and cook as directed, adding about 30 minutes to the cooking time to account for the cold start. Alternatively, cook the full dish and refrigerate it for up to 3 days; reheat gently before serving.

Serving ideas

Serve this turkey and potato dish over steamed jasmine rice to soak up the creamy sauce. The rice is a neutral counterpoint to the rich, cheesy flavors, allowing the turkey and potatoes to shine.

For a low-carb option, serve over cauliflower rice or with a side of steamed green beans. A simple green salad with a tangy vinaigrette also balances the richness.

Leftovers make a fantastic lunch—reheat a portion and spoon it over a baked potato or into a warm tortilla for a quick wrap. The sauce is also delicious tossed with cooked egg noodles for a comforting pasta dish. Garnish with freshly cracked black pepper and a sprinkle of chopped parsley for a fresh finish.

Frequently asked questions

Recipe card

Creamy Crockpot Turkey and Potatoes: Dump-and-Go Dinner

Prep 10 minCook 4 hTotal 4 h 10 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
• 1 cup shredded sharp cheddar cheese
• 2 tbsp butter, cut into pieces
• 2 cups cooked jasmine rice, 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 with a spatula if needed. Sprinkle the shredded cheddar cheese over the soup, then dot with the butter pieces.
2. 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 cooked through and the potatoes are fork-tender. The turkey is safe to eat when it reaches an internal temperature of 165°F (74°C).
3. Turn off the slow cooker. Use two forks to shred the turkey breast directly in the sauce, stirring gently to combine with the potatoes and cheese sauce. Taste and adjust seasoning with salt and pepper if needed. Serve hot over steamed jasmine rice, spooning extra sauce over each portion.

Contains: milk, gluten

Estimated nutrition per serving

Calories

620

Protein

48 g

Carbohydrates

44 g

Fat

28 g

Fiber

4 g

Sugar

5 g

Sodium

1100 mg

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