Crockpot Turkey Breast with Sun-Dried Tomato Cheddar Sauce Tips, FAQ & printable recipe

Tips for success

For the best flavor, use a sharp cheddar cheese and shred it yourself. The pre-shredded bags often have a coating that keeps them from melting into a smooth sauce. Also, don't skip the butter—it adds richness and helps create a velvety texture. If you like a bit of heat, add a pinch of red pepper flakes along with the garlic.

This recipe is very forgiving, so feel free to adjust the amount of sun-dried tomatoes or cheese to your taste. If you prefer a thicker sauce, you can stir in a tablespoon of cornstarch mixed with water during the last 30 minutes of cooking. For a brighter flavor, add a squeeze of lemon juice just before serving.

Variations

• Add Vegetables: Stir in a cup of frozen peas or green beans during the last 30 minutes of cooking for extra color and nutrition. You can also add sliced mushrooms along with the garlic for an earthy flavor.
• Make It Spicy: Add a diced jalapeño or a pinch of cayenne pepper to the slow cooker for a kick of heat. You can also use pepper jack cheese instead of cheddar for a spicier, melty topping.
• Try Chicken: Substitute boneless, skinless chicken breasts or thighs for the turkey. Adjust the cooking time accordingly; chicken thighs may take a little longer to become fork-tender.
• Go Herbaceous: Add a teaspoon of dried thyme or rosemary along with the garlic for an herby note. Fresh herbs like parsley or chives can be stirred in just before serving.

Storage and make-ahead

Fridge

Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently, adding a splash of broth if the sauce has thickened.

Freezer

Freeze in an airtight container for up to 3 months. Thaw overnight in the refrigerator before reheating.

Reheat

Reheat on the stovetop over medium-low heat, stirring occasionally, until hot. Add a little chicken broth or water to loosen the sauce if needed.

Leftover turkey can be stored in an airtight container in the refrigerator for up to 4 days. The sauce will thicken as it cools, which is normal.

Reheat gently on the stovetop or in the microwave, adding a splash of chicken broth or water to loosen the sauce if needed. The flavors continue to meld, making leftovers even more delicious the next day.

This dish can be assembled the night before. Layer all the ingredients in the slow cooker insert, cover, and refrigerate overnight. In the morning, simply place the insert in the slow cooker and cook as directed.

You may need to add 30 minutes to the cooking time because the ingredients start cold. This makes it a great option for busy mornings.

Serving ideas

Spoon the creamy turkey over steamed jasmine rice, which soaks up the rich sauce beautifully. For a low-carb option, serve over cauliflower rice or alongside roasted vegetables.

The dish also pairs well with crusty bread for dipping into the sauce, or over mashed potatoes for extra comfort. Add a simple green salad with a bright vinaigrette to cut through the richness.

This recipe is a complete meal in itself, but you can round it out with a side of steamed green beans or a simple cucumber salad. For a special touch, sprinkle with fresh parsley or chives before serving.

The leftovers are wonderful in tacos, on toast, or stirred into pasta. No matter how you serve it, this creamy turkey is sure to become a family favorite.

Frequently asked questions

Recipe card

Crockpot Turkey Breast with Sun-Dried Tomato Cheddar Sauce

Prep 10 minCook 6 hTotal 6 h 10 minServes 6

Ingredients

• 2 lb boneless turkey breast cutlets
• 1/2 cup julienned sun-dried tomatoes (drained)
• 3 cloves garlic, minced
• 1 can (10.5 oz) condensed roasted garlic cream soup
• 1 1/2 cups shredded sharp yellow cheddar cheese
• 2 tbsp butter

Instructions

1. 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.
2. Sprinkle the shredded sharp cheddar cheese evenly over the top of the soup mixture. Dot with the butter, placing small pieces over the surface.
3. 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).
4. 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.
5. 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.

Contains: milk

Estimated nutrition per serving

Calories

480

Protein

45 g

Carbohydrates

12 g

Fat

28 g

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