Crockpot Turkey Asparagus Cheddar: Dump and Forget Step-by-step instructions

Before you start

Before starting, trim the asparagus by snapping off the woody ends. Cut the turkey breast cutlets into uniform pieces if they are thick.

Measure the shredded cheese and cut the butter into small pieces. Have all ingredients ready to layer in the slow cooker.

Instructions

Layer and Cook

1. 1Layer the Ingredients
   Place the turkey breast cutlets in the bottom of a 6-quart slow cooker, spreading them out in an even layer. Scatter the trimmed asparagus spears over the turkey. Spoon the condensed cream of celery soup over the asparagus, spreading it as evenly as possible. Sprinkle the shredded sharp cheddar cheese over the top, then dot with the butter pieces.
   Look for The slow cooker insert should have an even layer of turkey, then asparagus, then soup, then cheese and butter.
   Tip If the turkey cutlets are thick, consider cutting them into smaller pieces so they cook evenly.
2. 2Cover and Cook
   Cover the slow cooker with its lid. Cook on LOW for 4 to 5 hours, or on HIGH for 2 to 3 hours, until the turkey is cooked through and tender enough to shred easily with a fork.
   Look for The sauce should be bubbling gently around the edges, and the turkey should be opaque and tender.
   Safe temperature 165°F (74°C) internal temperature (poultry)
   Tip Avoid lifting the lid during cooking—each time the lid is removed, heat escapes and adds cooking time.

At the end of this phase, the slow cooker should be bubbling gently, and the turkey should be cooked through to 165°F (74°C).

The asparagus will be tender, and the cheese will be fully melted into the sauce. The aroma will be rich and savory, with a hint of celery and sharp cheddar.

Shred and Combine

3. 3Shred the Turkey
   Once the turkey is cooked through, use two forks to shred the turkey breast directly in the slow cooker. Stir the shredded turkey and asparagus into the sauce until well combined. Taste and adjust seasoning with salt and pepper if desired.
   Look for The turkey should shred easily and the sauce should coat the meat and vegetables.
   Tip If the sauce seems too thin, leave the slow cooker on LOW uncovered for 10-15 minutes to thicken slightly.

After shredding, the turkey should be in bite-sized pieces, evenly coated with the creamy sauce. The asparagus should be bright green and tender. The mixture should look cohesive and saucy, with no dry spots.

Serve

4. 4Serve
   Serve the turkey and asparagus mixture hot, over steamed rice if desired. Spoon the creamy sauce over the top and enjoy.
   Look for The dish should be steaming hot and the sauce creamy and smooth.
   Tip For a complete meal, serve with a side salad or crusty bread.

The dish is ready to serve when it's hot and steaming. The sauce should be creamy and smooth, and the turkey and asparagus should be evenly distributed. Serve over rice or with crusty bread to soak up every last bit of sauce.

Common mistakes

One common mistake is lifting the lid to check on the food, which releases heat and extends cooking time. Another is overcooking the asparagus, which can make it mushy—add it later if you prefer it crisper.

Also, avoid using low-quality cheese that doesn't melt well; always shred your own for the smoothest sauce.

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 asparagus should be tender but still hold its shape. The sauce should be bubbling and creamy, with the cheese fully melted and blended.

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