Crockpot Sour Cream Garlic Herb Turkey Cutlets Tips, FAQ & printable recipe

Tips for success

For the most tender turkey, avoid lifting the lid while it cooks—each peek releases heat and adds cooking time. Use an instant-read thermometer to check doneness without cutting into the meat.

If you prefer a thicker sauce, whisk in a slurry of 1 tablespoon cornstarch and 2 tablespoons cold water during the last 30 minutes of cooking.

To make this a complete meal, serve over egg noodles, rice, or mashed potatoes to soak up the extra gravy. Leftover gravy can be stored separately and reheated.

For a pop of color, garnish with fresh chopped parsley before serving (if you have it). The dish is also delicious with a side of crusty bread for dipping.

Variations

• Chicken Version: Swap the turkey cutlets for boneless, skinless chicken breasts or thighs. Cooking time will be similar; check for doneness at 165°F (74°C).
• Add Mushrooms: Add 8 oz sliced cremini mushrooms with the potatoes for an earthy flavor. They will release moisture and blend into the gravy.
• Creamy Mushroom Gravy: Replace the pan gravy with a can of condensed cream of mushroom soup for an even richer, more decadent sauce.
• Herb Swap: Use fresh thyme or sage instead of rosemary for a different herbal note. Or use a mix of herbs like Italian seasoning.

Storage and make-ahead

Fridge

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

Freezer

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

Reheat

Reheat in a saucepan over medium-low heat, stirring occasionally, until hot and bubbly. Add a splash of broth or water to loosen the sauce if needed.

Store leftovers in an airtight container in the refrigerator for up to 4 days. The flavors will meld and deepen overnight. Reheat gently on the stovetop or in the microwave, adding a splash of chicken broth or water if the sauce has thickened too much. The turkey may shred slightly upon reheating, which is fine.

This dish can be assembled ahead of time. Layer all ingredients in the slow cooker insert, cover, and refrigerate overnight.

In the morning, place the insert in the slow cooker and cook as directed, adding 30-45 minutes to the cooking time if starting from cold. Alternatively, fully cook the dish and refrigerate; reheat gently before serving.

Serving ideas

Serve the turkey and potatoes over a bed of warm buttered egg noodles, spooning plenty of the creamy gravy over the top. The noodles soak up the sauce beautifully, making every bite rich and satisfying. Add a sprinkle of fresh parsley or cracked black pepper for a pretty finish.

This dish also pairs well with steamed green beans, roasted carrots, or a crisp green salad. The creamy gravy is delicious over rice or mashed potatoes if you prefer.

For a low-carb option, serve the turkey and potatoes without noodles, with extra vegetables on the side. Leftovers make a great lunch the next day.

Frequently asked questions

Recipe card

Crockpot Sour Cream Garlic Herb Turkey Cutlets

Prep 15 minCook 4 hTotal 4 h 15 minServes 4

Ingredients

• 1 1/2 lb boneless turkey breast cutlets
• 1 lb baby Yukon Gold potatoes, halved
• 6 cloves garlic, smashed
• 2 sprigs fresh rosemary
• 1 cup sour cream
• 1 cup savory pan gravy
• Buttered egg noodles, for serving

Instructions

1. Place the turkey breast cutlets in the bottom of a 6-quart slow cooker in a single layer. Scatter the halved baby potatoes, smashed garlic cloves, and fresh rosemary sprigs over the turkey.
2. In a small bowl, stir together the sour cream and savory pan gravy until smooth. Pour the mixture over the turkey and potatoes, spreading it gently to coat as much as possible.
3. Cover the slow cooker and cook on LOW for 4 to 5 hours, or on HIGH for 2 1/2 to 3 hours, until the turkey is fork-tender and cooked through. The turkey is safe to eat when it reaches an internal temperature of 165°F (74°C).
4. Remove the rosemary sprigs. Serve the turkey and potatoes over warm buttered egg noodles, spooning plenty of the silky sour cream gravy over the top.

Contains: gluten, milk, eggs

Estimated nutrition per serving

Calories

480

Protein

42 g

Carbohydrates

28 g

Fat

22 g

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