Creamy Swiss Turkey Breast and Baby Potato Crockpot Dinner Step-by-step instructions

Before you start

Before you start, make sure your slow cooker is clean and dry. If your turkey breast cutlets are thick, you can pound them to an even thickness for more uniform cooking.

Halve the baby potatoes if they are larger than a golf ball. Measure out the soup, sour cream, and cheese so you can layer quickly. No need to preheat the slow cooker; it will heat up gradually.

Instructions

Layer and Set

1. 1Layer the Ingredients
   Place the turkey breast cutlets in the bottom of a 6-quart slow cooker in a single layer. Scatter the halved baby Yukon Gold potatoes around and over the turkey. Pour the condensed golden mushroom soup over the top, spreading it evenly with a spoon.
   Look for The turkey and potatoes are nestled together with the soup covering them.
   Tip For even cooking, try to arrange the turkey in a single layer if possible.
2. 2Add the Creamy Toppings
   Dollop the sour cream over the soup mixture, then sprinkle the shredded Swiss cheese evenly over the top. Do not stir; the layers will meld during cooking.
   Look for The top is covered with dollops of sour cream and a blanket of shredded cheese.
   Tip Using aged Swiss gives a deeper flavor, but any Swiss cheese works.

At the end of this phase, you'll see a colorful, uncooked layering: turkey on the bottom, potatoes scattered around, soup spread over the top, and dollops of sour cream and a blanket of shredded Swiss cheese covering everything.

The ingredients are waiting to transform into a creamy stew.

Slow Cook to Tender

3. 3Cook Low and Slow
   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 fork-tender and the potatoes are easily pierced with a knife.
   Look for The sauce is bubbling gently around the edges, and the kitchen smells rich and savory.
   Safe temperature 165°F (74°C) internal temperature (poultry)
   Tip Avoid lifting the lid during cooking to keep the heat and moisture in.
4. 4Check the Turkey Temperature
   After the cooking time, check the thickest part of a turkey breast cutlet with an instant-read thermometer. It should register at least 165°F (74°C). If not, continue cooking for another 30 minutes and check again.
   Look for The thermometer reads 165°F (74°C) or higher.
   Safe temperature 165°F (74°C) internal temperature (poultry)
   Tip The turkey will be very tender and may shred easily with a fork.

After several hours, the slow cooker will be bubbling around the edges, and the aroma of savory soup and melted cheese fills the kitchen. The turkey should be fork-tender, and the potatoes should yield easily when pierced. The sauce will look glossy and slightly thickened.

Shred and Serve

5. 5Shred the Turkey
   Using two forks, shred the turkey breast directly in the slow cooker. Stir gently to combine with the creamy sauce and potatoes.
   Look for The turkey pulls apart into succulent shreds.
   Tip If the sauce seems thin, let it sit uncovered for 10 minutes to thicken.
6. 6Serve the Stew
   Serve the creamy turkey and potatoes hot, spooned into bowls or over mashed potatoes if desired. Garnish with fresh herbs if you like, though the video serves it plain.
   Look for The sauce is glossy and coats the turkey and potatoes.
   Tip For a heartier meal, serve over egg noodles or rice.

Once you shred the turkey and stir it into the sauce, you'll see a luscious, creamy mixture with tender pieces of meat and golden potatoes. The sauce coats everything beautifully. Serve it hot, and enjoy the comforting, rich flavors.

Common mistakes

One common mistake is lifting the lid too often, which lets out heat and extends cooking time. Another is overcooking the turkey, which can make it dry; even on LOW, check the temperature at the minimum recommended time.

Using low-fat sour cream can cause the sauce to curdle, so stick with full-fat. Finally, don't skip the cheese—it's essential for the creamy texture and flavor.

How to tell it’s done

The dish is done when the turkey reaches an internal temperature of 165°F (74°C) in the thickest part, and the potatoes are easily pierced with a fork. The sauce will be bubbling and slightly thickened.

The turkey should shred effortlessly with two forks. If you prefer a thicker sauce, let the slow cooker sit uncovered for 10 to 15 minutes before serving.

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