Creamy Parmesan Mushroom Turkey Breast: 5-Ingredient Slow Cooker Dinner Step-by-step instructions

Before you start

Before starting, make sure the cream cheese is softened to room temperature for easy melting. If using whole turkey breast, trim any excess fat and cut into chunks.

Gather all ingredients and have a 6-quart slow cooker ready. You'll also want to cook the egg noodles just before serving, so they're warm and buttered.

Instructions

Layer Everything

1. 1Layer the Ingredients
   Place the turkey breast cutlets in the bottom of a 6-quart slow cooker in a single layer. Scatter the sliced cremini mushrooms evenly over the turkey. Pour the condensed cream of mushroom soup over the top, spreading it to cover the turkey and mushrooms as much as possible.
   Look for The turkey and mushrooms are nestled in the slow cooker, with the soup spread over the top.
   Tip If the turkey cutlets are very thick, cut them into smaller pieces so they cook evenly.
2. 2Add the Cheeses
   Place the softened cream cheese in a few dollops over the soup. Sprinkle the grated Parmigiano-Reggiano over the top. Do not stir—the layers will meld as they cook.
   Look for The cream cheese and Parmesan sit on top, ready to melt into the sauce.
   Tip Using room-temperature cream cheese helps it melt more smoothly.

The slow cooker contains turkey, mushrooms, soup, and cheeses in neat layers. The ingredients look fresh and colorful, with the cream cheese and Parmesan sitting on top. Nothing is stirred; the layers will meld during cooking.

Slow Cook and Shred

3. 3Slow Cook Until Tender
   Cover the slow cooker and cook on low for 6 to 7 hours, or on high for 3 to 4 hours, until the turkey is cooked through and shreds easily with a fork. The sauce should be bubbly and the cheeses melted.
   Look for The turkey is fork-tender and the sauce is thick and creamy.
   Safe temperature 165°F (74°C) internal temperature (poultry)
   Tip Avoid lifting the lid during cooking to keep the heat steady.
4. 4Shred the Turkey
   Using two forks, shred the turkey breast directly in the slow cooker. Stir the shredded turkey into the sauce so it is fully coated. Let it sit for 5 minutes to absorb the flavors.
   Look for The turkey shreds easily and soaks up the creamy sauce.
   Safe temperature 165°F (74°C) internal temperature (poultry)
   Tip Shredding while still warm makes it easier and keeps the meat juicy.

After 6-7 hours on low, the kitchen smells rich and savory. The sauce is bubbling, and the turkey is fork-tender. Shredding the turkey in the sauce creates a thick, creamy mixture that clings to the shreds.

Serve and Enjoy

5. 5Serve Over Noodles
   Scoop the creamy turkey mixture over warm buttered egg noodles. Serve immediately, with extra Parmesan on the side if desired.
   Look for The creamy turkey and sauce blanket the noodles perfectly.
   Tip Warm the plates for an extra cozy touch.

The creamy turkey mixture is ladled over warm buttered noodles. The sauce is velvety and coats the noodles beautifully.

The dish is ready to serve, steaming and fragrant. Take a moment to check the color, texture and aroma before you move on to the next step.

Common mistakes

Don't lift the lid during cooking—this lets heat escape and extends the cooking time. Don't use low-fat cream cheese, as it may not melt as smoothly.

Also, avoid over-stirring before cooking, as this can break up the turkey and make it tough. Finally, don't skip shredding the turkey; it absorbs the sauce better and creates a more cohesive dish.

How to tell it’s done

The turkey is done when it reaches an internal temperature of 165°F (74°C) and shreds easily with a fork.

The sauce should be bubbly and thickened, with the cream cheese fully melted and incorporated. If the sauce seems thin, let it cook uncovered for an additional 15-20 minutes to reduce.

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