Creamy Slow Cooker Turkey Florentine Tips, FAQ & printable recipe

Tips for success

For a more intense flavor, you can sear the turkey tenderloins in a hot skillet for two minutes per side before adding them to the slow cooker. While this is an optional step, it adds a layer of depth to the meat that complements the creamy parmesan sauce exceptionally well. If you choose to sear, ensure the skillet is hot and use a small amount of oil to prevent sticking.

If you find the sauce needs more body, you can whisk in a tablespoon of cornstarch mixed with a little cold water during the last 30 minutes of cooking. This will help bind the sauce further and create a restaurant-style consistency.

Always taste the sauce before serving and adjust with a pinch of salt or freshly cracked black pepper if desired to suit your personal palate preferences.

Variations

• Sun-Dried Tomato Edition: Add 1/4 cup of chopped sun-dried tomatoes to the slow cooker along with the spinach. The tomatoes add a sweet and tangy bite that cuts through the creaminess of the parmesan sauce perfectly.
• Mushroom Florentine: Incorporate 8 ounces of sliced cremini mushrooms when adding the spinach. The mushrooms absorb the savory sauce and add a wonderful earthy depth that pairs beautifully with the turkey and parmesan.

Storage and make-ahead

Fridge

Store in an airtight container for up to 3 days.

Freezer

Freeze for up to 2 months in a freezer-safe container.

Reheat

Reheat gently on the stovetop over low heat or in the microwave until warmed through.

Allow any leftovers to cool to room temperature for no more than 2 hours before transferring them to an airtight container. Storing the turkey and sauce together helps keep the meat moist.

When properly stored, the dish will maintain its quality for up to three days in the refrigerator. Always ensure the container is tightly sealed to prevent the absorption of other odors from your refrigerator.

This dish is perfect for make-ahead meal prep. You can assemble all the ingredients in the slow cooker insert the night before and store it in the refrigerator overnight.

Simply remove it from the fridge 30 minutes before starting the cooking process. This is an excellent way to save time on busy mornings, allowing you to have a warm, homemade meal waiting for you at the end of the day.

Serving ideas

Serve the turkey florentine hot, spooning plenty of the creamy spinach and parmesan sauce over each serving. It pairs beautifully with a side of steamed rice, buttered noodles, or a crusty piece of bread to soak up the extra sauce. A simple side salad with a bright vinaigrette can provide a nice contrast to the richness of the creamy sauce.

For a more elegant presentation, slice the tenderloins on the bias before plating, then drizzle the sauce generously over the top. Garnish with a little extra grated parmesan or a sprinkle of fresh herbs if you have them on hand.

This presentation makes a simple weekday dinner feel like a special occasion, showcasing the tender texture of the turkey and the vibrant green of the spinach.

Frequently asked questions

Recipe card

Creamy Slow Cooker Turkey Florentine

Prep 10 minCook 4 hRest 5 minTotal 4 h 15 minServes 4

Ingredients

• 2 lb turkey breast tenderloins
• 10 oz fresh baby spinach
• 1 tsp garlic powder
• 1 tbsp Italian seasoning
• 10.5 oz condensed cream of chicken soup
• 1/2 cup grated parmesan cheese

Instructions

1. Place the turkey breast tenderloins into the base of the slow cooker, ensuring they are arranged in an even layer to promote consistent cooking throughout the meat.
2. Pile the fresh baby spinach on top of the turkey tenderloins, then sprinkle the garlic powder and Italian seasoning evenly over the spinach to season the entire dish.
3. In a separate mixing bowl, whisk together the condensed cream of chicken soup and the grated parmesan cheese until smooth, then pour the mixture over the turkey and spinach. Cover and cook on low for 4 hours until the internal temperature of the turkey reaches 165°F (74°C).

Contains: gluten, milk

Estimated nutrition per serving

Calories

320

Protein

45 g

Carbohydrates

8 g

Fat

12 g

Fiber

1.5 g

Sugar

2 g

Sodium

650 mg

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