Easy Slow Cooker Turkey Parmesan for a Simple Weeknight Dinner Step-by-step instructions

Before you start

Before you begin, ensure your slow cooker is clean and placed on a stable, heat-resistant surface. Take the turkey tenderloins out of the refrigerator about 20 minutes before you are ready to start, which helps the meat cook more evenly.

Gather your Italian seasoning, marinara sauce, and shredded cheese so they are within reach. If you are serving this with pasta or a side salad, prepare those components while the turkey is cooking so that everything is ready to go when the timer sounds.

Instructions

Turkey preparation

1. 1Prepare the turkey
   Place the turkey tenderloins side by side into the base of the slow cooker, ensuring they are arranged in an even layer to promote consistent cooking throughout the process.
   Look for The turkey should fit comfortably in the bottom of the slow cooker.
   Tip Ensure the slow cooker is clean before adding the raw poultry.

The turkey should be arranged in a single layer at the bottom of the slow cooker. Ensure the tenderloins are not overlapping too much so the heat can reach all surfaces of the meat equally. The slow cooker should be clean, and the counter around your workspace should be organized. Verify that you have all your ingredients measured and ready to add to the cooker, which will make the assembly process much faster and more efficient before you start the cooking cycle.

Seasoning and saucing

2. 2Season and add sauce
   Evenly sprinkle the Italian seasoning over the turkey tenderloins, then pour the marinara sauce over the top, making sure the meat is completely covered to keep it moist during the long cook time.
   Look for The sauce should completely coat the turkey tenderloins.
   Tip Avoid splashing the sauce on the sides of the slow cooker to prevent burning.

After sprinkling the Italian seasoning and pouring the marinara sauce, check that the turkey is entirely covered by the liquid. The seasoning should be evenly distributed across the surface of the meat. If any turkey is exposed, use a spoon to nudge it into the sauce. The marinara should be thick and fragrant, providing the necessary moisture to braise the turkey gently. Once satisfied with the coverage, secure the lid firmly to begin the slow cooking process.

Melting and serving

3. 3Finish and cook
   Cover the slow cooker and cook on low for 4 hours. Once the time is up, sprinkle the mozzarella and parmesan cheese over the top and let it sit for a few minutes until the cheese is melted, ensuring the turkey reaches an internal temperature of 165°F (74°C). Let the turkey rest for 5 minutes before serving.
   Look for The cheese should be completely melted and bubbly.
   Safe temperature 165°F (74°C) internal temperature (poultry)
   Tip Use a meat thermometer to check the thickest part of the turkey.

At the end of the cooking time, the turkey should be tender and the sauce should have thickened slightly. The cheese, once added, will melt into a gooey, bubbly layer over the top of the tenderloins.

Check the internal temperature with a thermometer to ensure it reaches 165°F (74°C). The kitchen should smell like warm herbs and tomatoes. Allow the turkey to rest briefly on the counter before moving it to a serving plate, ensuring it is ready for slicing and enjoying.

Common mistakes

A common mistake is lifting the lid too frequently, which allows heat to escape and increases the overall cooking time. Keep the lid on for the duration of the cooking cycle to ensure consistent results.

Another error is neglecting to check the internal temperature of the poultry; even if the turkey looks done, using a thermometer is the only way to guarantee it is safe and cooked properly. Finally, avoid adding the cheese too early, as it can separate or become tough if cooked for the full duration.

How to tell it’s done

The turkey is perfectly cooked when it reaches an internal temperature of 165°F (74°C) at its thickest point. You can verify this using a reliable meat thermometer inserted into the center of the largest tenderloin.

The meat should be opaque throughout and shred easily with a fork. Once the turkey is cooked through, let it rest for 5 minutes before serving; this allows the juices to redistribute, ensuring that every bite remains succulent and flavorful when you slice it for serving.

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