Crockpot Parmesan Sun-Dried Tomato Turkey Breast

This slow cooker turkey breast is the definition of set-and-forget comfort food. Juicy turkey cutlets simmer low and slow with sun-dried tomatoes, roasted garlic cream soup, and a duo of cheeses until they become meltingly tender.

The result is a rich, velvety sauce that clings to every shred. Serve it over buttered egg noodles for a homestyle dinner that feels like a hug in a bowl.

For busy weeknights, nothing beats a dump-and-go Crockpot meal. This recipe layers turkey breast with tangy sun-dried tomatoes, garlic, and a creamy sauce made from roasted garlic soup, cream cheese, and Parmesan.

After a few hours on low, the turkey shreds effortlessly and the sauce turns into a silky, savory gravy. It's a complete dinner that requires minimal effort and delivers maximum flavor.

Ingredients

Why this recipe works

The slow cooker does all the work here. Cooking the turkey breast low and slow keeps it exceptionally moist, allowing the meat to become tender enough to shred with just two forks. The gentle heat also melds the flavors of the garlic, tomatoes, and cheeses into a cohesive, rich sauce that coats every bite.

Using condensed roasted garlic cream soup as the base adds a deep, savory flavor without needing to build a sauce from scratch. The cream cheese and Parmesan melt into the soup, creating a velvety gravy with a pleasant tang from the tomatoes. This method is forgiving and nearly foolproof—just layer, cover, and walk away.

Notes and substitutions

Choose boneless turkey breast cutlets of even thickness so they cook evenly. If the cutlets are very thick, slice them horizontally.

The sun-dried tomatoes should be julienned and drained if packed in oil; they add a concentrated tomato flavor and a slight chew. Use freshly grated Parmesan for the best melting and flavor.

The roasted garlic cream soup can be substituted with cream of mushroom soup plus garlic powder, but the roasted garlic flavor is a key component.

Soften the cream cheese before adding it to ensure it melts smoothly into the sauce. Wide egg noodles are the classic accompaniment, but the turkey and sauce are also delicious over mashed potatoes or rice.

• Boneless turkey breast cutlets: Boneless, skinless chicken breasts or thighs can be used. Adjust cooking time to 3–4 hours on low for chicken.
• Roasted garlic cream soup: Use a can of condensed cream of mushroom soup plus 1 teaspoon garlic powder, or make a homemade béchamel with garlic.
• Julienned sun-dried tomatoes in oil: Dried sun-dried tomatoes (not in oil) can be rehydrated in hot water for 10 minutes before using.
• Wide egg noodles: Serve over mashed potatoes, rice, or crusty bread to soak up the sauce.

Equipment

• 6-quart or larger slow cooker
• Mixing spoon
• Cutting board
• Chef's knife
• Measuring cups and spoons
• Large pot for noodles