Slow Cooker Mozzarella Spinach Artichoke Turkey Breast

This slow cooker turkey breast is the ultimate set-and-forget dinner. Tender turkey cutlets simmer low and slow with spinach, artichokes, and a creamy mozzarella sauce.

Just layer the ingredients, cover, and let the slow cooker work its magic. Serve the rich, cheesy mixture over al dente penne for a complete, comforting meal.

A creamy, cheesy slow cooker dinner that comes together in minutes. Boneless turkey breast cutlets are layered with fresh spinach, artichoke hearts, and condensed cream of chicken soup, then topped with mozzarella and garlic herb butter.

After a few hours on low, the turkey is fork-tender and the sauce is bubbling and rich. Serve over pasta or with crusty bread to soak up every drop.

Ingredients

Why this recipe works

The slow cooker does all the work, turning simple ingredients into a rich, savory sauce. Cooking the turkey low and slow keeps it moist and tender, while the spinach wilts into the sauce and the artichokes soften.

The condensed soup acts as a built-in thickener, creating a creamy base without any extra steps.

Layering the ingredients in the order shown means the turkey stays in contact with the sauce as it cooks, absorbing flavor and staying juicy.

The mozzarella melts into a stretchy, golden topping that blends into the sauce when stirred. This method is forgiving and nearly impossible to overcook, making it ideal for busy weeknights.

Notes and substitutions

Boneless turkey breast cutlets are ideal because they cook quickly and shred easily. If using a whole turkey breast, increase the cooking time to 8 hours on low. Fresh baby spinach gives the best texture, but frozen spinach (thawed and squeezed) can be used in a pinch.

Condensed cream of chicken soup is a classic shortcut that adds creaminess and seasoning. Garlic herb butter adds a punch of flavor; if unavailable, mix softened butter with garlic powder and dried herbs. Whole-milk mozzarella melts best, but part-skim works too. Serve over pasta, rice, or mashed potatoes.

• garlic herb butter: 2 tbsp salted butter mixed with 1/2 tsp garlic powder and 1/2 tsp dried herbs
• condensed cream of chicken soup: 1 can (10.5 oz) condensed cream of mushroom soup
• whole-milk mozzarella: part-skim mozzarella or provolone
• fresh baby spinach: frozen chopped spinach, thawed and squeezed dry

Equipment

• Slow cooker (7-quart or larger)
• Measuring cups and spoons
• Cutting board
• Chef's knife
• Can opener
• Serving spoon