Slow Cooker Mozzarella French Onion Turkey Breast Step-by-step instructions

Before you start

Before starting, thinly slice the onions and measure the remaining ingredients. If using a whole turkey breast, cut it into cutlets or chunks so it fits in the slow cooker.

Cook the penne pasta according to package directions just before serving, toss it with garlic butter, and keep it warm. Have the slow cooker ready and plugged in, and make sure you have a clean cutting board and knife for the onions.

Instructions

Layer and Ignore

1. 1Layer the Ingredients
   Place the turkey breast cutlets in the bottom of a 7-quart slow cooker, spreading them into an even layer. Scatter the sliced Vidalia onions over the turkey, covering the meat completely. Pour the condensed French onion soup evenly over the onions and turkey.
   Look for The turkey should be fully covered with onions and soup.
   Tip If the cutlets are thick, pound them to an even thickness for more uniform cooking.
2. 2Add Cheese and Butter
   Sprinkle the shredded mozzarella over the top of the soup and onions. Dot with the garlic herb butter, placing the pats evenly over the surface.
   Look for The top is covered with a layer of cheese and butter.
   Tip Cut the butter into small pieces so it melts and distributes more easily.

After layering the ingredients, the slow cooker should look like a neat stack: turkey on the bottom, onions on top, soup poured over, and cheese and butter crowning it all.

The soup should be evenly distributed, and the cheese should be a solid layer. You're ready to move on to the slow cooking phase.

Slow Cook and Shred

3. 3Slow Cook
   Cover the slow cooker and cook on low for 6 to 7 hours, until the turkey is fork-tender and easily shreds. The sauce will be bubbling gently around the edges.
   Look for The turkey shreds easily with a fork and the sauce is bubbling.
   Safe temperature 165°F (74°C) internal temperature (poultry)
   Tip Resist the urge to lift the lid during cooking—each peek adds 20 minutes of cook time.
4. 4Shred the Turkey
   Using two forks, shred the turkey directly in the slow cooker, mixing it with the onions and sauce. Stir to combine everything into a rich, saucy mixture.
   Look for The turkey shreds into long, tender strands.
   Safe temperature 165°F (74°C) internal temperature (poultry)
   Tip Remove any large pieces of fat or gristle as you shred.

After 6 to 7 hours, the kitchen will smell savory and sweet. The turkey should be fork-tender, and the sauce should be bubbling around the edges. Shred the turkey directly in the cooker, mixing everything into a saucy, chunky mixture. The onions should be soft and caramelized, and the cheese fully melted.

Serve and Savor

5. 5Serve Over Pasta
   Spoon the hot turkey mixture over cooked garlic butter penne pasta on a plate. Serve immediately, with extra sauce spooned over the top.
   Look for The creamy, cheesy sauce coats the pasta and turkey.
   Tip Warm the plates in the oven to keep the dish hot longer.

The final dish should look like a rich, creamy stew: shredded turkey coated in a glossy, cheesy sauce with ribbons of sweet onion. The pasta should be al dente and lightly coated with garlic butter. Spoon the turkey mixture over the pasta and serve hot, with the sauce pooling around the noodles.

Common mistakes

One common mistake is lifting the lid too often to check on the turkey. Each time you open the slow cooker, heat escapes and adds 20 minutes to the cooking time.

Another mistake is using frozen turkey breast; it can release excess water and make the sauce thin. Always thaw turkey in the refrigerator before cooking. Also, avoid overcooking, as the turkey can become stringy and dry if left too long.

How to tell it’s done

The turkey is done when it reaches an internal temperature of 165°F (74°C) and shreds easily with a fork. To check, insert an instant-read thermometer into the thickest part of a cutlet; it should read 165°F (74°C).

The sauce should be bubbling and slightly thickened, and the onions should be soft and translucent. If the turkey is still tough, continue cooking for another 30 minutes and check again.

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