Crockpot Parmesan Asparagus Turkey Breast Step-by-step instructions

Before you start

Before starting, ensure the turkey breast is thawed if frozen. Pat it dry with paper towels. Trim the asparagus spears by snapping off the woody ends.

Soften the cream cheese by leaving it at room temperature for about 30 minutes. Grate the Parmesan cheese fresh. Have all ingredients measured and ready. The slow cooker should be clean and ready to use.

Instructions

Layer and Top

1. 1Layer the Turkey and Asparagus
   Place the turkey breast cutlets in the bottom of the slow cooker in a single layer. Scatter the trimmed asparagus spears evenly over the turkey.
   Look for The turkey and asparagus should cover the bottom of the crock.
   Tip Trim the woody ends of the asparagus before adding.
2. 2Add the Soup
   Spoon the condensed cream of celery soup over the turkey and asparagus, spreading it gently to cover as much as possible.
   Look for The soup should coat the top of the ingredients.
   Tip No need to add water; the turkey releases juices as it cooks.

At this stage, the slow cooker contains raw turkey, asparagus, soup, and cheeses. The cream cheese and Parmesan are visible on top. The ingredients are layered but not mixed.

The turkey is raw and the asparagus is crisp. The aroma is fresh and savory from the soup and cheese. Before moving on, ensure all ingredients are evenly distributed.

Slow Cook and Shred

3. 3Top with Cheeses
   Add the softened cream cheese in dollops over the soup. Sprinkle the grated Parmigiano-Reggiano evenly over the top.
   Look for The cream cheese and Parmesan cover the surface.
   Tip Let the cream cheese soften at room temperature for easier spreading.
4. 4Cook Low and Slow
   Cover the slow cooker and cook on low for 4 to 5 hours, or until the turkey is fork-tender and reaches an internal temperature of 165°F (74°C) in the thickest part.
   Look for The sauce will be bubbling gently around the edges.
   Safe temperature 165°F (74°C) internal temperature (poultry)
   Tip Avoid lifting the lid during cooking to keep the heat steady.
5. 5Shred the Turkey
   Using two forks, shred the turkey breast directly in the slow cooker. Stir gently to combine with the sauce and asparagus.
   Look for The turkey should pull apart easily into strands.
   Tip Leave some larger chunks for texture if desired.

After 4 to 5 hours, the sauce is bubbling gently, and the kitchen smells rich and comforting. The turkey is fork-tender and easily shreds. The asparagus is tender but still bright green. The sauce is creamy and coats the back of a spoon. The internal temperature of the turkey should read 165°F (74°C).

Serve Over Noodles

6. 6Prepare the Noodles
   Cook the egg noodles according to package directions, then toss with butter. Place a bed of buttered noodles on each serving plate.
   Look for The noodles are tender and glossy with butter.
   Tip Use wide egg noodles for a hearty base.
7. 7Serve the Turkey Mixture
   Spoon the turkey and asparagus mixture over the buttered noodles. Serve hot.
   Look for The creamy sauce coats the turkey and noodles.
   Tip Garnish with extra Parmesan if desired.

The buttered noodles are warm and glossy. The turkey mixture is spooned over the noodles, creating a hearty, saucy dish. The creamy sauce mingles with the noodles, and the asparagus adds a fresh contrast. The dish looks inviting and smells delicious. It's ready to serve immediately.

Common mistakes

One common mistake is lifting the lid to check on the food, which lets out heat and extends cooking time. Another is overcooking the asparagus, which turns it mushy and dull.

To avoid this, use fresh, firm asparagus and don't cook longer than 5 hours on low. Also, be sure to use full-fat cream cheese; low-fat versions may not melt as smoothly and can make the sauce grainy.

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, and it shreds easily with a fork. The asparagus should be tender but still have a slight bite.

The sauce should be thick and creamy, not watery. If the sauce seems thin, you can remove the turkey and asparagus, then simmer the sauce on the stovetop to reduce it, or stir in a slurry of cornstarch and water.

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