Slow Cooker Honey Dijon Turkey Cutlets Tips, FAQ & printable recipe

Tips for success

For the best flavor, use a high-quality whole-grain Dijon mustard with visible seeds – it adds a pleasant pop of texture. If you prefer a milder mustard, reduce the amount slightly.

The honey should be a mild variety; strong honeys like buckwheat can overpower the dish. Shallots are essential for their delicate onion flavor – don’t substitute with regular onions unless you slice them very thinly and use less.

To make the dish even more convenient, you can assemble everything in the slow cooker insert the night before and refrigerate it. In the morning, simply place the insert into the slow cooker and turn it on. The cooking time may be slightly longer if the insert is cold.

If you want a thicker sauce, remove the turkey and whisk in a slurry of cornstarch and water, then cook on HIGH for 15 minutes. This recipe is also great with chicken breasts – just adjust the cooking time.

Variations

• Chicken Version: Replace the turkey cutlets with boneless, skinless chicken breasts or thighs. Adjust cooking time: chicken breasts may need 3-4 hours on LOW, while thighs can cook 4-5 hours. Ensure the chicken reaches 165°F (74°C).
• Herb-Infused: Add 1 tsp dried thyme or rosemary to the sauce mixture for an earthy note. Or sprinkle fresh herbs over the finished dish before serving. This pairs well with the honey and mustard.
• Spicy Kick: Stir 1/2 tsp of cayenne pepper or a dash of hot sauce into the sour cream mixture for a subtle heat. The sweetness of the honey balances the spice, creating a delicious contrast.
• Creamy Mushroom: Add 8 oz sliced cremini mushrooms to the slow cooker along with the shallots. They will release moisture and add an earthy flavor that complements the creamy sauce.

Storage and make-ahead

Fridge

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently, adding a splash of broth or water to loosen the sauce.

Freezer

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

Reheat

Reheat in a saucepan over medium-low heat, stirring occasionally, until hot and bubbly. Add a little broth or water if the sauce is too thick.

Store leftover turkey and sauce in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave, adding a splash of broth or water to loosen the sauce if needed. The flavors will continue to develop, making the leftovers even more delicious.

The turkey can be cooked a day ahead and reheated. Assemble the slow cooker as directed, cook, then let cool completely. Refrigerate in the insert or a separate container.

When ready to serve, reheat gently on the stovetop or in a 350°F oven until hot. The sauce may thicken upon cooling – stir in a little broth to reach the desired consistency.

Serving ideas

Serve the turkey and sauce over a bed of warm buttered egg noodles for a classic pairing. The noodles soak up the creamy sauce, making every bite satisfying. Alternatively, serve over mashed potatoes, rice, or roasted vegetables for a lower-carb option. A side of steamed green beans or a crisp salad adds freshness to balance the richness.

For a family-style presentation, transfer the turkey to a large platter and spoon the sauce over the top. Garnish with fresh chopped parsley or chives if desired, though the recipe is delicious without.

The dish is hearty enough to be a main course on its own, but it also works well as part of a larger spread. Leftovers make excellent sandwiches – pile the turkey on crusty bread with a little extra sauce.

Frequently asked questions

Recipe card

Slow Cooker Honey Dijon Turkey Cutlets

Prep 10 minCook 4 hTotal 4 h 10 minServes 4

Ingredients

• 1 1/2 lb boneless turkey breast cutlets
• 1/4 cup whole-grain Dijon mustard
• 3 tbsp honey
• 2 shallots, thinly sliced
• 1/2 cup sour cream
• 1 cup savory pan gravy
• 8 oz buttered egg noodles, for serving

Instructions

1. Place the turkey breast cutlets in the bottom of a 6-7 quart slow cooker in a single layer. Spread the whole-grain Dijon mustard evenly over the top of the cutlets, then drizzle with honey. Scatter the sliced shallots over the surface.
2. In a small bowl, whisk together the sour cream and savory pan gravy until smooth. Pour the mixture over the turkey and shallots. Do not stir; the sauce will blend during cooking.
3. Cover the slow cooker and cook on LOW for 4 hours, or until the turkey is fork-tender and reaches an internal temperature of 165°F (74°C) in the thickest part. The sauce will be bubbling gently around the edges.
4. Spoon the turkey and sauce over hot buttered egg noodles. Serve immediately, spooning extra sauce from the slow cooker over the top.

Contains: gluten, milk, mustard, eggs

Estimated nutrition per serving

Calories

420

Protein

38 g

Carbohydrates

35 g

Fat

15 g

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