Crockpot Parmesan Sun-Dried Tomato Turkey Breast Tips, FAQ & printable recipe

Tips for success

For the most flavorful sauce, use a high-quality condensed roasted garlic cream soup. If you can't find it, a can of cream of mushroom soup plus 1 teaspoon of garlic powder works well.

The sun-dried tomatoes add a burst of umami—don't skip them, as they balance the richness of the cheese.

To make this dish even easier, prep the ingredients the night before: measure the tomatoes, mince the garlic, and cube the cream cheese.

In the morning, just layer everything into the slow cooker and turn it on. Leftovers keep well in the fridge and taste even better the next day.

Variations

• Chicken Parmesan Style: Replace the turkey with boneless, skinless chicken breasts. Cook on low for 3–4 hours. Add a handful of shredded mozzarella with the Parmesan for an extra cheesy, Italian-American twist.
• Spicy Sun-Dried Tomato Turkey: Add 1/2 teaspoon of red pepper flakes or a chopped chipotle pepper in adobo to the sauce for a smoky heat. The spice balances the creamy richness and tangy tomatoes.
• Herb and Mushroom Version: Add 8 oz of sliced cremini mushrooms and 1 teaspoon of dried Italian herbs (oregano, basil, thyme) along with the garlic. The mushrooms add earthiness and soak up the creamy sauce.
• Lighter Cream Sauce: Use reduced-fat cream cheese and a can of condensed 98% fat-free cream of mushroom soup. The sauce will be slightly less rich but still creamy and flavorful.

Storage and make-ahead

Fridge

Store in an airtight container in the refrigerator for up to 4 days. Reheat gently, adding a splash of milk or broth if needed.

Freezer

Freeze the turkey and sauce in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator before reheating.

Reheat

Reheat in a saucepan over medium-low heat, stirring occasionally, until heated through. Add a little milk or broth to restore the creamy consistency.

Store leftover turkey and sauce in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop or microwave, adding a splash of milk or broth if the sauce has thickened too much.

The turkey can be fully cooked, shredded, and stored in the refrigerator for up to 3 days. Reheat in a saucepan over low heat, stirring occasionally, until hot. The sauce may need a little extra liquid to loosen it.

Serving ideas

Serve the creamy turkey over a generous bed of buttered egg noodles, letting the sauce soak into the noodles.

A sprinkle of fresh parsley or extra Parmesan on top adds a bright, savory finish. This dish is also excellent over mashed potatoes, rice, or even toasted crusty bread to soak up every drop.

For a complete meal, pair with a simple green salad or steamed green beans. The richness of the sauce is balanced by the acidity of the sun-dried tomatoes, so a light, crisp side vegetable works beautifully.

This is the kind of dinner that fills the house with an irresistible aroma and brings everyone to the table.

Frequently asked questions

Recipe card

Crockpot Parmesan Sun-Dried Tomato Turkey Breast

Prep 10 minCook 4 hTotal 4 h 10 minServes 6

Ingredients

• 2 lb boneless turkey breast cutlets
• 1/2 cup julienned sun-dried tomatoes in oil, drained
• 4 cloves garlic, minced
• 1 can (10.5 oz) condensed roasted garlic cream soup
• 8 oz cream cheese, softened
• 1/2 cup freshly grated Parmigiano-Reggiano
• 12 oz wide egg noodles, cooked and buttered for serving

Instructions

1. 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.
2. 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.
3. 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.
4. 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.
5. 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.
6. 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.

Contains: gluten, milk, eggs

Estimated nutrition per serving

Calories

480

Protein

38 g

Carbohydrates

28 g

Fat

24 g

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