Slow Cooker Mozzarella French Onion Turkey Breast Tips, FAQ & printable recipe

Tips for success

For the best flavor, use a good-quality condensed French onion soup. The soup provides the broth base, so a richer brand will yield a more flavorful sauce.

If you like a thicker sauce, you can mix 1 tablespoon of cornstarch with 2 tablespoons of cold water and stir it into the slow cooker during the last 30 minutes of cooking.

To make this dish even easier, assemble the ingredients in the slow cooker insert the night before, cover, and refrigerate. In the morning, place the insert in the slow cooker and cook as directed.

The turkey will be extra flavorful from marinating overnight. Just be sure to add a little extra cooking time if the insert is cold when you start.

Variations

• Chicken Version: Substitute boneless, skinless chicken breasts or thighs for the turkey. Cook on low for 4 to 5 hours for breasts, or 6 hours for thighs, until the chicken shreds easily. The rest of the recipe remains the same.
• Add Mushrooms: Sauté 8 oz sliced mushrooms in a little butter until golden, then add them to the slow cooker with the onions. The mushrooms add an earthy flavor that pairs beautifully with the French onion soup and mozzarella.
• Spicy Kick: Add 1/2 teaspoon of red pepper flakes or a dash of hot sauce to the soup before pouring over the turkey. The heat balances the sweetness of the onions and the richness of the cheese.
• Herb Infusion: Sprinkle 1 teaspoon of dried thyme or rosemary over the turkey before adding the onions. The herbs infuse the sauce with a fragrant, savory note that complements the garlic butter.

Storage and make-ahead

Fridge

Store leftovers in an airtight container in the refrigerator for up to 4 days.

Freezer

Freeze the cooked turkey and sauce in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator before reheating.

Reheat

Reheat gently in a saucepan over medium-low heat, stirring occasionally, until heated through. Add a little chicken broth or water if the sauce is too thick.

Store any leftover turkey and sauce in an airtight container in the refrigerator for up to 4 days. The flavors will continue to meld, making the leftovers even more delicious. Reheat gently in the microwave or on the stovetop, adding a splash of broth or water if the sauce has thickened too much.

You can prepare the slow cooker insert up to 24 hours in advance. Layer the turkey, onions, soup, cheese, and butter in the insert, cover, and refrigerate.

When ready to cook, place the insert in the slow cooker and cook on low for 6 to 7 hours. The turkey may take a little longer to come to temperature since it starts cold.

Serving ideas

Serve the turkey and sauce over garlic butter penne pasta for a complete meal. The creamy sauce clings to the pasta, and the shredded turkey adds hearty texture.

For a lighter option, serve over steamed rice or mashed cauliflower. A sprinkle of fresh parsley or chives on top adds a pop of color and freshness.

This dish also works well as a sandwich filling. Pile the turkey mixture onto toasted rolls and top with extra mozzarella for a delicious French onion turkey melt. Or serve it over crusty bread to soak up every last bit of sauce. No matter how you serve it, it's a comforting, satisfying dinner.

Frequently asked questions

Recipe card

Slow Cooker Mozzarella French Onion Turkey Breast

Prep 10 minCook 6 hTotal 6 h 10 minServes 6

Ingredients

• 2 lb boneless turkey breast cutlets
• 2 cups thinly sliced Vidalia onions
• 1 can (10.5 oz) condensed French onion soup
• 1 1/2 cups shredded whole-milk mozzarella cheese
• 2 tbsp garlic herb butter
• 12 oz garlic butter penne pasta, cooked al dente

Instructions

1. 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.
2. 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.
3. 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.
4. 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.
5. Spoon the hot turkey mixture over cooked garlic butter penne pasta on a plate. Serve immediately, with extra sauce spooned over the top.

Contains: gluten, milk

Estimated nutrition per serving

Calories

490

Protein

42 g

Carbohydrates

38 g

Fat

18 g

Fiber

2 g

Sugar

6 g

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