Crockpot Parmesan Asparagus Turkey Breast Tips, FAQ & printable recipe

Tips for success

For the most tender turkey, choose cutlets of even thickness so they cook uniformly. If your cutlets are very thick, you may need to add 30 minutes to the cooking time.

Use a meat thermometer to check for doneness rather than relying solely on time. Let the turkey rest for a few minutes after shredding to allow the juices to redistribute.

To make the sauce extra luxurious, stir in an extra tablespoon of butter just before serving. If you like a bit of heat, add a pinch of red pepper flakes or a dash of hot sauce.

For a thicker sauce, mix 1 tablespoon cornstarch with 2 tablespoons cold water and stir into the slow cooker during the last 15 minutes of cooking.

Variations

• Chicken Version: Swap the turkey breast for boneless, skinless chicken breasts. Cook for the same time, but check for doneness at 4 hours. The chicken should reach 165°F (74°C).
• Add Mushrooms: Sauté sliced mushrooms in butter until golden, then add them to the slow cooker with the asparagus. This adds an earthy flavor that complements the creamy sauce.
• Cheesy Herb Twist: Stir in 1 teaspoon of dried thyme or rosemary along with the cheeses. Fresh herbs like chives or parsley can be sprinkled on top before serving.
• Low-Carb Option: Skip the noodles and serve the turkey and asparagus over steamed cauliflower rice or zucchini noodles for a lighter meal that still satisfies.

Storage and make-ahead

Fridge

Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently, adding a splash of broth or milk to restore the creamy texture.

Freezer

Freeze cooled leftovers in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator before reheating.

Reheat

Reheat frozen portions in the microwave or on the stovetop over low heat, stirring occasionally, until heated through.

Store leftovers in an airtight container in the refrigerator for up to 4 days. The sauce may thicken as it cools; reheat gently on the stovetop or in the microwave, adding a splash of milk or chicken broth to loosen it if needed.

You can assemble the entire dish in the slow cooker insert the night before, cover, and refrigerate. In the morning, place the insert in the slow cooker and cook as directed. You may need to add 30 minutes to the cooking time because the ingredients start cold.

Serving ideas

Serve the turkey and asparagus mixture over a generous bed of buttered egg noodles. The noodles soak up the creamy sauce, making every bite satisfying.

For a lighter option, serve over cauliflower rice or steamed greens. A side of crusty bread is perfect for sopping up any extra sauce.

This dish is hearty enough to be a complete meal on its own, but it pairs well with a simple green salad or roasted vegetables.

For a special touch, garnish with fresh chopped parsley or extra Parmesan. The leftovers are just as delicious the next day, making this a great recipe for meal prep.

Frequently asked questions

Recipe card

Crockpot Parmesan Asparagus Turkey Breast

Prep 10 minCook 4 hTotal 4 h 10 minServes 6

Ingredients

• 2 lb boneless turkey breast cutlets
• 1 lb fresh asparagus spears, trimmed
• 1 can (10.5 oz) condensed cream of celery soup
• 8 oz cream cheese, softened
• 1/2 cup freshly grated Parmigiano-Reggiano
• 12 oz buttered twisted egg noodles, cooked

Instructions

1. 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.
2. Spoon the condensed cream of celery soup over the turkey and asparagus, spreading it gently to cover as much as possible.
3. Add the softened cream cheese in dollops over the soup. Sprinkle the grated Parmigiano-Reggiano evenly over the top.
4. 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.
5. Using two forks, shred the turkey breast directly in the slow cooker. Stir gently to combine with the sauce and asparagus.
6. Cook the egg noodles according to package directions, then toss with butter. Place a bed of buttered noodles on each serving plate.
7. Spoon the turkey and asparagus mixture over the buttered noodles. Serve hot.

Contains: gluten, milk, eggs, celery

Estimated nutrition per serving

Calories

520

Protein

45 g

Carbohydrates

35 g

Fat

24 g

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