Crockpot Parmesan Sun-Dried Tomato Turkey Breast Step-by-step instructions

Before you start

Before starting, pat the turkey breast cutlets dry and trim any excess fat. Mince the garlic and measure the sun-dried tomatoes.

Soften the cream cheese by leaving it at room temperature for 20–30 minutes. Grate the Parmesan cheese. Cook the egg noodles just before serving so they stay warm and tender.

Instructions

Layer and Set

1. 1Layer the Turkey and Aromatics
   Place the turkey breast cutlets in the bottom of a 6-quart slow cooker in a single layer. Scatter the julienned sun-dried tomatoes and minced garlic evenly over the turkey. Spoon the condensed roasted garlic cream soup over the top, spreading it to cover the turkey as much as possible.
   Look for The turkey is well covered with the soup and tomatoes.
   Tip If the cutlets are very thick, slice them horizontally to ensure even cooking.
2. 2Add the Cheeses
   Place the softened cream cheese in chunks on top of the turkey mixture. Sprinkle the grated Parmigiano-Reggiano over the cream cheese. Do not stir.
   Look for The top is covered with white cheese chunks and a layer of Parmesan.
   Tip Soften the cream cheese to room temperature for easier melting.

The turkey lies in a single layer, topped with sun-dried tomatoes, garlic, and the cream soup. The cheese chunks sit on top, waiting to melt. The slow cooker is filled but not overfull, and the ingredients are ready to transform over the next few hours.

Slow Cook and Shred

3. 3Slow Cook Until Tender
   Cover the slow cooker and cook on LOW for 4 to 5 hours, or until the turkey is fork-tender and easily shreds. The sauce will be bubbling around the edges and the cheeses will have melted into a creamy gravy.
   Look for The turkey shreds easily with a fork and the sauce is smooth and bubbly.
   Safe temperature 165°F (74°C) internal temperature (poultry)
   Tip Cooking on LOW keeps the turkey moist. Avoid opening the lid during the first 3 hours.
4. 4Shred the Turkey
   Remove the turkey breasts to a cutting board. Using two forks, shred the meat into bite-sized pieces. Return the shredded turkey to the slow cooker and stir gently to coat with the sauce.
   Look for The turkey is in shreds and mixed with the creamy sauce.
   Safe temperature 165°F (74°C) internal temperature (poultry)
   Tip Shred while the turkey is still warm for the best texture.

After 4 to 5 hours on low, the kitchen smells of garlic and tomatoes. The turkey is fork-tender, and the sauce is bubbly and creamy.

The cheeses have melted into a smooth, golden gravy. Shredding the meat and stirring it back in brings everything together.

Finish and Serve

5. 5Cook the Noodles
   While the turkey cooks, bring a large pot of salted water to a boil. Cook the wide egg noodles according to the package directions until al dente. Drain well and toss with butter or olive oil to keep them from sticking.
   Look for The noodles are tender but still firm to the bite.
   Tip Cook the noodles just before serving so they stay warm.
6. 6Serve Over Noodles
   Spoon a generous portion of buttered noodles onto each plate. Ladle the creamy turkey and sauce over the noodles. Serve hot, with extra Parmesan on the side if desired.
   Look for The creamy turkey mixture sits over the noodles, steaming and fragrant.
   Tip For a thicker sauce, let it sit uncovered for 5 minutes before serving.

The buttered noodles are ready, and the creamy turkey mixture is spooned over the top. The dish is steaming, with a rich, savory aroma. Each plate is a hearty, comforting pile of tender meat, tangy tomatoes, and silky sauce.

Common mistakes

One common mistake is lifting the lid too often during cooking, which releases heat and extends the cooking time.

Another is using low-fat cream cheese, which can separate and make the sauce grainy. Also, be sure to shred the turkey while it's still warm—it will be more tender and absorb the sauce better.

How to tell it’s done

The turkey is done when it reaches an internal temperature of 165°F (74°C) and shreds easily with a fork.

The sauce should be bubbling gently around the edges and have a smooth, creamy consistency. If the sauce seems thin, let it cook uncovered for an additional 15–20 minutes to reduce slightly.

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