Crockpot Turkey Asparagus Cheddar: Dump and Forget Tips, FAQ & printable recipe

Tips for success

For extra flavor, consider adding a pinch of garlic powder or onion powder to the soup before spreading it over the asparagus.

You can also sprinkle a little paprika or black pepper on top for a subtle kick. If you like a bit of heat, add a few dashes of hot sauce or a pinch of red pepper flakes.

To make the dish even richer, stir in a splash of heavy cream or a dollop of cream cheese during the last 30 minutes of cooking.

This will give the sauce an extra velvety texture. If you prefer a thicker sauce, mix a tablespoon of cornstarch with a little water and stir it in before serving.

Variations

• Chicken and Broccoli: Substitute boneless, skinless chicken breast for the turkey and use broccoli florets instead of asparagus. Cook on LOW for 4-5 hours until the chicken is cooked through and shreds easily. The broccoli will be tender but still have a bit of bite.
• Mushroom and Swiss: Use cream of mushroom soup instead of celery, and replace the cheddar with Swiss cheese. Sauté sliced mushrooms and onions before adding them to the slow cooker for extra depth of flavor. Cook as directed and serve over egg noodles.
• Spicy Southwestern: Add a can of diced green chiles, a teaspoon of chili powder, and a dash of cumin to the soup. Use pepper jack cheese instead of cheddar. Serve with tortilla chips or in warm tortillas for a Tex-Mex twist.
• Herb and Parmesan: Stir in a teaspoon of dried thyme and a tablespoon of chopped fresh parsley before cooking. Replace half the cheddar with grated Parmesan cheese. The herbs add a fresh, earthy note that complements the creamy sauce.

Storage and make-ahead

Fridge

Store in an airtight container in the refrigerator for up to 3 days.

Freezer

Freeze in a freezer-safe container for up to 2 months. Thaw overnight in the refrigerator before reheating.

Reheat

Reheat in a saucepan over medium heat, stirring frequently, until hot and bubbling.

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or on the stovetop, adding a splash of milk or broth if the sauce has thickened.

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

In the morning, place the insert in the slow cooker and cook as directed. You may need to add 30 minutes to the cooking time since the ingredients start cold.

Serving ideas

Serve this creamy turkey and asparagus over steamed white rice, which soaks up the luscious sauce beautifully.

For a lower-carb option, serve over cauliflower rice or alongside a green salad. The dish also pairs well with crusty bread for dipping into the sauce.

For a complete meal, add a simple side of roasted potatoes or a steamed vegetable. The rich, cheesy sauce complements the mild turkey and bright asparagus, making it a satisfying dinner that's perfect for any night of the week.

Frequently asked questions

Recipe card

Crockpot Turkey Asparagus Cheddar: Dump and Forget

Prep 10 minCook 4 hTotal 4 h 10 minServes 4

Ingredients

• 1 1/2 lb boneless turkey breast cutlets
• 1 lb fresh asparagus, trimmed
• 1 can (10.5 oz) condensed cream of celery soup
• 2 cups shredded sharp yellow cheddar cheese
• 2 tbsp unsalted butter, cut into small pieces

Instructions

1. 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.
2. 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.
3. 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.
4. Serve the turkey and asparagus mixture hot, over steamed rice if desired. Spoon the creamy sauce over the top and enjoy.

Contains: gluten, milk, celery

Estimated nutrition per serving

Calories

450

Protein

45 g

Carbohydrates

8 g

Fat

26 g

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