Crockpot Turkey Breast with Sun-Dried Tomato Cheddar Sauce Step-by-step instructions

Before you start

Before you start, make sure you have all your ingredients ready. If using sun-dried tomatoes packed in oil, drain them well and pat them dry. Mince the garlic cloves. Shred the cheddar cheese from a block for the smoothest melt.

Measure out the butter. Have your slow cooker on the counter and your serving dishes ready. This recipe comes together in just a few minutes, but a little preparation makes the process even smoother.

Instructions

Layer Everything in the Crockpot

1. 1Layer the Ingredients
   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 over the top. Spoon the condensed roasted garlic cream soup over the turkey and tomatoes, spreading it evenly.
   Look for The turkey is covered with tomatoes, garlic, and soup.
   Tip If the cutlets are thick, they can be left whole; they will shred easily later.
2. 2Add Cheese and Butter
   Sprinkle the shredded sharp cheddar cheese evenly over the top of the soup mixture. Dot with the butter, placing small pieces over the surface.
   Look for The cheese and butter form a rich topping.
   Tip Cold butter helps create a creamy sauce as it melts.

After this phase, the slow cooker contains a neat stack of turkey, tomatoes, garlic, soup, cheese, and butter. The colors are vibrant: the pink turkey, the ruby tomatoes, the white soup, and the yellow cheddar.

Nothing is mixed together yet, but that's fine—the slow cooker will blend it all. The aroma is already promising, with garlic and tomato notes.

Slow Cook Until Fork-Tender

3. 3Slow Cook Until Tender
   Cover the slow cooker and cook on LOW for 6 to 7 hours, or on HIGH for 3 to 4 hours, until the turkey is tender and easily shreds with a fork. The internal temperature of the turkey should reach at least 165°F (74°C).
   Look for The sauce is bubbling and the turkey is fork-tender.
   Safe temperature 165°F (74°C) internal temperature (poultry)
   Tip Avoid lifting the lid during cooking to keep the heat steady.
4. 4Shred the Turkey
   Carefully transfer the turkey breasts to a cutting board. Shred the meat using two forks, discarding any visible fat. Return the shredded turkey to the slow cooker and stir gently into the sauce.
   Look for The turkey shreds easily and is coated in sauce.
   Tip Shred while the turkey is still warm for best texture.

The kitchen fills with the comforting smell of roasted garlic and melting cheese. The sauce is bubbling gently around the edges, and the turkey is visibly cooked and tender. When you pierce it with a fork, it shreds easily. The sauce has thickened slightly and clings to the meat. This is the moment to turn off the heat and prepare to serve.

Shred and Serve

5. 5Serve Over Rice
   Fluff steamed jasmine rice with a fork and divide among shallow bowls. Spoon the creamy turkey mixture over the rice, making sure to include plenty of sauce and sun-dried tomatoes.
   Look for The dish is rich, creamy, and ready to serve.
   Tip For extra flavor, garnish with fresh herbs if desired.

The shredded turkey is coated in a creamy, golden sauce with ribbons of sun-dried tomatoes. The texture is rich and luscious, and the flavor is savory with a pleasant tang from the tomatoes and cheddar. When served over rice, the dish is hearty and satisfying. The final dish looks like something from a restaurant, yet it came from a slow cooker.

Common mistakes

One common mistake is lifting the lid too often to check on the turkey. This lets heat escape and can extend the cooking time significantly. Trust the recipe and keep the lid on.

Another issue is using pre-shredded cheese, which may not melt smoothly. Shredding your own cheese makes a big difference. Also, be sure to drain the sun-dried tomatoes well; too much oil can make the sauce greasy.

How to tell it’s done

The turkey is done when it reaches an internal temperature of 165°F (74°C) on an instant-read thermometer inserted into the thickest part. It should also be fork-tender, meaning it shreds easily with little resistance.

The sauce should be hot and bubbling around the edges. If the sauce seems thin, you can leave the lid off for the last 30 minutes to let it reduce slightly, or stir in a slurry of cornstarch and water.

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