Crockpot Turkey Asparagus Mozzarella Tips, FAQ & printable recipe

Tips for success

For the best texture, do not overcook the asparagus. The low heat of the slow cooker steams them gently, but they can go mushy if left too long. Check them at the 4-hour mark.

If the sauce needs a flavor boost, a pinch of salt and black pepper goes a long way. A squeeze of lemon juice added just before serving brightens the richness.

Shredding the turkey in the slow cooker lets it absorb the sauce, but do not overmix or the meat can become stringy. Use two forks to pull it apart gently.

If the sauce separates, stir in a tablespoon of warm cream or milk to bring it back together. The dish is forgiving, so feel free to adjust the consistency to your liking.

Variations

• Add Mushrooms: Slice 8 oz fresh mushrooms and layer them with the asparagus. They will release moisture and add an earthy flavor that pairs well with the cream of celery soup.
• Swap the Soup: Use cream of mushroom soup or cream of chicken soup instead of cream of celery for a different flavor base. Adjust the seasoning to taste.
• Make It Spicy: Add 1/2 teaspoon red pepper flakes or a diced jalapeño with the asparagus for a gentle heat that cuts through the richness.
• Use Chicken: Substitute boneless, skinless chicken breasts or thighs for the turkey. Adjust cooking time as needed until the chicken reaches 165°F (74°C).

Storage and make-ahead

Fridge

Refrigerate leftovers in an airtight container for up to 3 days. Reheat gently with a splash of broth or milk.

Freezer

Freeze the turkey and asparagus mixture (without pasta) for up to 2 months. Thaw overnight in the refrigerator.

Reheat

Reheat in a saucepan over medium-low heat, stirring occasionally, or in the microwave in 30-second bursts. Add a little liquid if needed.

Store leftovers in an airtight container in the refrigerator for up to 3 days. The sauce will thicken as it cools, so add a splash of milk or broth when reheating to loosen it.

The turkey and asparagus mixture can be made up to 2 days ahead. Cook as directed, let cool completely, and refrigerate in an airtight container.

Reheat gently on the stovetop or in the microwave, adding a little liquid to restore the creamy texture. The pasta is best cooked fresh, but it can also be made ahead and reheated.

Serving ideas

Serve the turkey and asparagus over a bed of al dente penne pasta, spooning extra sauce over the top. The creamy sauce clings to the pasta, and the tender turkey and asparagus make each bite satisfying. A sprinkle of fresh parsley or chives adds color and freshness, though it is optional.

This dish also works well over rice, mashed potatoes, or even toasted bread. For a lighter meal, serve it with a side salad or steamed green beans.

The leftovers are just as delicious the next day, making it a great option for meal prep. Pair with a crisp white wine or a sparkling water with lemon.

Frequently asked questions

Recipe card

Crockpot Turkey Asparagus Mozzarella

Prep 10 minCook 4 hTotal 4 h 10 minServes 4

Ingredients

• 1 1/2 lb boneless turkey breast cutlets
• 1 lb fresh asparagus spears, trimmed
• 10.5 oz can (10.5) condensed cream of celery soup
• 1 1/2 cups shredded whole-milk mozzarella cheese
• 2 tbsp garlic herb butter
• 8 oz penne pasta, cooked al dente

Instructions

1. Place the turkey breast cutlets in the bottom of the slow cooker in a single layer. Scatter the trimmed asparagus spears over the turkey. Spoon the condensed cream of celery soup over the asparagus, spreading it into an even layer. Sprinkle the shredded mozzarella over the top. Dot with the garlic herb butter.
2. Cover the slow cooker and cook on LOW for 4 to 5 hours, until the turkey is fork-tender and reaches an internal temperature of 165°F (74°C).
3. Once the turkey is cooked through, use two forks to shred the meat right in the slow cooker, mixing it with the sauce and asparagus. Stir gently to combine everything.
4. While the turkey finishes, cook the penne pasta in a large pot of salted boiling water according to package directions until al dente. Drain well and set aside.
5. To serve, place a portion of the cooked penne on a plate or in a bowl. Spoon the turkey and asparagus mixture over the pasta, making sure to include plenty of the creamy mozzarella sauce.

Contains: gluten, milk, celery

Estimated nutrition per serving

Calories

450

Protein

38 g

Carbohydrates

30 g

Fat

20 g

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