Slow Cooker Turkey à la King Step-by-step instructions

Before you start

Before starting, cut the turkey breast into 1-inch chunks and have the peas and carrots ready. Measure the poultry seasoning and open the can of soup. Whisk the soup with the broth in a small bowl.

Place all the ingredients in the slow cooker in the order given. No need to preheat the slow cooker or brown the turkey. This recipe is truly dump-and-go, making it perfect for busy mornings.

Instructions

Assemble the Slow Cooker

1. 1Add the turkey
   Place the turkey chunks in the slow cooker insert in an even layer. The raw turkey should cover the bottom of the pot. No need to brown it first; the slow cooker will do the work.
   Look for The turkey chunks fill the bottom of the slow cooker in a single layer.
   Tip For even cooking, try to cut the turkey into similar-sized chunks, about 1 inch thick.
2. 2Add the vegetables
   Scatter the frozen peas and diced carrots over the turkey. They will soften as they cook and add color and sweetness to the dish.
   Look for Peas and carrots are evenly distributed over the turkey.
   Tip Frozen vegetables work well here; no need to thaw them first.
3. 3Season the mixture
   Sprinkle the poultry seasoning over the turkey and vegetables. Use your hands or a spoon to toss everything gently so the seasoning coats the turkey and veggies.
   Look for The seasoning is visible on the turkey and vegetables.
   Tip Poultry seasoning typically contains sage, thyme, and marjoram. Adjust to taste.
4. 4Add the sauce
   In a small bowl, whisk together the cream of chicken soup and chicken broth until smooth. Pour the mixture over the turkey and vegetables, making sure everything is coated.
   Look for The soup mixture is poured evenly over the turkey and vegetables.
   Tip Whisking the soup with broth first prevents lumps and helps it spread evenly.

At the end of this phase, the slow cooker contains raw turkey, peas, carrots, seasoning, and the soup mixture. The turkey is not yet cooked, and the sauce is evenly distributed. The ingredients should be well combined, and the seasoning should be visible. This is the point where you put the lid on and set the timer.

Slow Cook to Tender

5. 5Cover and cook
   Cover the slow cooker with its lid. Cook on LOW for 4 to 5 hours, or on HIGH for 2 to 3 hours, until the turkey is cooked through and tender.
   Look for The sauce is bubbling gently around the edges, and the turkey is opaque.
   Tip Resist the urge to lift the lid often; each peek adds cooking time.
6. 6Check the turkey
   After the minimum cooking time, check the turkey by cutting into a large chunk. It should be opaque throughout and reach an internal temperature of 165°F (74°C).
   Look for The turkey is firm to the touch and no longer pink inside.
   Safe temperature 165°F (74°C) internal temperature (poultry)
   Tip Use an instant-read thermometer inserted into the thickest piece for accuracy.

After the cooking time, the kitchen will be filled with the savory aroma of turkey and herbs. The turkey should be opaque and tender, and the sauce should be thick and creamy.

The peas and carrots will have softened. The turkey should register 165°F (74°C) on a thermometer. If it doesn't, continue cooking and check again in 30 minutes.

Finish and Serve

7. 7Stir and serve
   Stir the turkey à la king gently to combine the sauce. Serve hot over rice, noodles, biscuits, or toast, if desired.
   Look for The sauce is thick and creamy, coating the turkey and vegetables.
   Tip If the sauce seems too thick, stir in a splash of broth to loosen it.

After stirring gently, the sauce should coat the turkey and vegetables nicely. The dish is ready to serve. It will be hot, creamy, and full of flavor. The turkey should be fork-tender. Serve immediately over your favorite base, such as rice or biscuits, and enjoy.

Common mistakes

One common mistake is lifting the lid frequently to check on the food. This lets heat escape and extends the cooking time. Another is cutting the turkey pieces too large, which can lead to uneven cooking.

Be sure to cut uniform chunks. Also, avoid using frozen turkey; it will not cook properly. Finally, don't skip the broth—it prevents the sauce from becoming too thick and helps the soup coat the ingredients.

How to tell it’s done

The turkey is done when it reaches an internal temperature of 165°F (74°C) in the thickest part. To check, insert an instant-read thermometer into a large chunk of turkey.

The meat should be opaque throughout and easily flake with a fork. The sauce should be hot and bubbly, and the vegetables tender. If the turkey is not yet done, continue cooking for another 30 minutes and check again.

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