Slow Cooker Mozzarella Spinach Artichoke Turkey Breast Step-by-step instructions

Before you start

Before starting, pat the turkey cutlets dry with paper towels and trim any excess fat. Have the spinach, artichokes, soup, cheese, and butter measured and ready.

No need to pre-cook anything. Set the slow cooker on a sturdy surface and plug it in. Cook the pasta just before serving, so it stays al dente.

Instructions

Layer and Top

1. 1Layer the Ingredients
   Place the turkey breast cutlets in the bottom of the slow cooker in a single layer. Scatter the fresh baby spinach and quartered artichoke hearts evenly over the turkey. Spoon the condensed cream of chicken soup over the top, spreading it to cover as much as possible.
   Look for The turkey is covered with spinach, artichokes, and soup.
   Tip If the cutlets are very thick, trim them to an even thickness so they cook evenly.
2. 2Add Cheese and Butter
   Sprinkle the shredded mozzarella cheese evenly over the top of the soup. Place the garlic herb butter pats on top of the cheese. Do not stir.
   Look for The top is covered with cheese and butter pats.
   Tip Keep the butter on top; it will melt and create a rich sauce as it cooks.

The slow cooker is filled with turkey, spinach, artichokes, soup, cheese, and butter. The ingredients are layered neatly, with the cheese and butter on top.

The setup looks colorful and promising, with the soup spread evenly and the butter pats ready to melt.

Slow Cook and Shred

3. 3Cook on Low
   Cover the slow cooker and cook on low for 6 to 7 hours, until the turkey is tender and reaches an internal temperature of 165°F (74°C). Do not lift the lid during cooking to keep the heat steady.
   Look for The sauce is bubbling gently and the turkey is fork-tender.
   Safe temperature 165°F (74°C) internal temperature (poultry)
   Tip If the slow cooker runs hot, check at 5 hours. The turkey is done when it shreds easily.
4. 4Shred the Turkey
   Once the turkey is cooked through, use two forks to shred the meat directly in the slow cooker. Stir the shredded turkey into the sauce, spinach, and artichokes until well combined. The sauce should be creamy and the cheese melted.
   Look for The turkey shreds easily and the sauce is smooth.
   Tip If the sauce seems too thick, stir in a splash of chicken broth or milk to loosen it.

After several hours, the slow cooker is bubbling gently. The turkey is fork-tender and shreds easily. The spinach has wilted into the sauce, and the cheese has melted into a creamy, golden mixture. The aroma is rich and savory.

Serve and Enjoy

5. 5Serve Over Pasta
   Cook the penne pasta according to package directions until al dente. Drain and divide among serving plates. Spoon the creamy turkey mixture over the hot pasta. Serve immediately.
   Look for The pasta is tender and the turkey mixture is hot and creamy.
   Tip For extra flavor, toss the hot pasta with a little garlic butter before serving.

The creamy turkey mixture is spooned over hot, al dente penne. The sauce coats the pasta beautifully, with visible pieces of turkey, spinach, and artichoke. Each plate is a comforting, satisfying portion, ready to be enjoyed.

Common mistakes

One common mistake is lifting the lid to check on the food, which lets heat escape and extends cooking time. Another is using frozen turkey without thawing, which can lead to uneven cooking.

Overcrowding the slow cooker can also prevent the turkey from cooking evenly. Stick to the recommended cook time and resist stirring until the end.

How to tell it’s done

The turkey is done when it reaches an internal temperature of 165°F (74°C) in the thickest part. It should shred easily with a fork and show no pink.

The sauce should be hot and bubbling, with the cheese fully melted. If the turkey is still firm, continue cooking in 30-minute increments until tender.

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