Creamy Honey Dijon Turkey Cutlets: Easy Slow Cooker Dinner Tips, FAQ & printable recipe

Tips for success

For the best texture, use turkey cutlets that are evenly thick. If they're uneven, place them between two sheets of plastic wrap and gently pound them to an even 1/2-inch thickness.

This ensures they cook at the same rate, so no piece is overdone or underdone.

The sauce is the star—don't skimp on the Parmesan. Grate it fresh from a block for the smoothest melt.

If you prefer a thicker sauce, stir in a slurry of 1 tablespoon cornstarch and 2 tablespoons water at the end and cook for 10 more minutes. For a thinner sauce, add a splash of chicken broth.

Variations

• Chicken Version: Swap turkey cutlets for boneless, skinless chicken breasts or thighs. Adjust cooking time: breasts may cook faster, so check at 3 hours. Thighs are more forgiving and can cook the full 4 to 5 hours.
• Spicy Kick: Add 1/2 teaspoon of red pepper flakes or a pinch of cayenne pepper along with the mustard for a subtle heat. Or stir in a tablespoon of hot sauce before serving.
• Herb Infusion: Add 2 sprigs of fresh thyme or rosemary on top of the turkey before cooking. Remove the sprigs before serving. Or stir in 1 tablespoon of chopped fresh parsley at the end.
• Creamy Mushroom: Add 8 oz of sliced cremini mushrooms along with the shallots. They'll cook down and add an earthy flavor to the sauce. No other changes needed.

Storage and make-ahead

Fridge

Store in an airtight container in the refrigerator for up to 4 days.

Freezer

Freeze cooled leftovers 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 warmed through. Add a splash of chicken broth or water if the sauce is too thick.

Store leftovers in an airtight container in the refrigerator for up to 4 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 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 in the slow cooker and cook on low as directed. Add about 30 minutes to the cooking time if starting from cold.

Serving ideas

Serve the turkey and sauce over fluffy white rice, brown rice, or buttery mashed potatoes to soak up the creamy sauce.

A side of steamed green beans, roasted asparagus, or a crisp green salad adds freshness and color. For a low-carb option, serve over cauliflower rice or zucchini noodles.

For an extra touch, garnish with fresh thyme or parsley and a sprinkle of red pepper flakes for a hint of heat.

The dish is rich, so pair it with a light, crisp white wine like Sauvignon Blanc or a dry Riesling. Leftovers are just as delicious the next day, served cold in a sandwich or warmed over greens.

Frequently asked questions

Recipe card

Creamy Honey Dijon Turkey Cutlets: Easy Slow Cooker Dinner

Prep 10 minCook 4 hTotal 4 h 10 minServes 4

Ingredients

• 1 1/2 lb boneless turkey breast cutlets
• 1/4 cup whole-grain Dijon mustard
• 3 tbsp honey
• 2 shallots, thinly sliced
• 8 oz cream cheese, softened
• 1/2 cup freshly grated Parmesan cheese

Instructions

1. Place the turkey breast cutlets in the bottom of the slow cooker in a single layer. If the cutlets are very thick, pound them lightly to an even thickness so they cook evenly.
2. Spoon the whole-grain Dijon mustard over the turkey, then drizzle with honey. Scatter the sliced shallots over the top, spreading them gently with a spoon to coat the meat.
3. Place the block of softened cream cheese in the center of the slow cooker. Sprinkle the grated Parmesan over everything.
4. Cover the slow cooker and cook on low for 4 to 5 hours, or until the turkey is cooked through and tender. Do not lift the lid during the first 3 hours to keep the heat in.
5. After 4 hours, check the internal temperature of the thickest part of a turkey cutlet with an instant-read thermometer. It should read at least 165°F (74°C). If not, continue cooking and check again after 30 minutes.
6. Once the turkey is cooked through, gently stir the sauce to combine the melted cream cheese, mustard, honey, and shallots into a smooth, velvety sauce. Be careful not to shred the turkey.
7. Spoon the turkey and sauce over fluffy herb rice or mashed potatoes. Garnish with extra Parmesan and chopped fresh parsley if desired.

Contains: milk, mustard

Estimated nutrition per serving

Calories

430

Protein

42 g

Carbohydrates

18 g

Fat

22 g

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