Slow Cooker Mozzarella Spinach Artichoke Turkey Breast Tips, FAQ & printable recipe

Tips for success

For the most tender turkey, choose cutlets of even thickness. If your slow cooker runs hot, start checking the turkey at the 5-hour mark.

Shred the meat right in the pot to let it absorb the sauce. If the sauce is too thin, remove the lid and cook on high for 15–20 minutes to reduce.

The pasta can be swapped for rice, quinoa, or crusty bread. To add a little brightness, a squeeze of lemon juice or a sprinkle of red pepper flakes before serving works well.

Leftovers can be stored in the refrigerator for up to 4 days and reheated gently on the stovetop or microwave.

Variations

• Chicken Variation: Use boneless, skinless chicken breasts or thighs instead of turkey. Cook on low for 4 to 5 hours, until the chicken reaches 165°F (74°C).
• Add Mushrooms: Add 8 oz sliced mushrooms along with the spinach. They will soften and add an earthy flavor to the sauce.
• Spicy Kick: Add 1/2 teaspoon red pepper flakes or a dash of hot sauce to the soup before spreading. This adds a gentle heat.
• Creamy Pesto Swirl: Stir 2 tablespoons of basil pesto into the sauce just before serving. This adds a fresh, herby note.

Storage and make-ahead

Fridge

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

Freezer

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

Reheat

Reheat gently on the stovetop or in the microwave, adding a splash of broth or milk to loosen the sauce.

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

Reheat gently in the microwave or on the stovetop, adding a splash of broth or milk to loosen the sauce if needed. The flavors deepen overnight, making next-day leftovers even better.

The ingredients can be prepped the night before: layer everything in the slow cooker insert, cover, and refrigerate.

In the morning, place the insert in the slow cooker and cook as directed. Add 30 minutes to the cooking time if starting from cold.

Serving ideas

Serve the turkey mixture over hot, al dente penne for a complete meal. The creamy sauce clings to the pasta, while the turkey and vegetables provide heartiness. A side salad with a simple vinaigrette balances the richness.

For a lower-carb option, serve over cauliflower rice or steamed vegetables. Leftovers can be used as a filling for sandwiches or wraps. Garnish with fresh parsley or grated Parmesan if desired, though the dish is delicious as-is.

Frequently asked questions

Recipe card

Slow Cooker Mozzarella Spinach Artichoke Turkey Breast

Prep 10 minCook 6 hTotal 6 h 10 minServes 6

Ingredients

• 2 lb boneless turkey breast cutlets
• 4 cups fresh baby spinach
• 1 can (14 oz) artichoke hearts, quartered
• 1 can (10.5 oz) condensed cream of chicken soup
• 2 cups shredded whole-milk mozzarella cheese
• 2 tbsp garlic herb butter
• 12 oz penne pasta, cooked al dente

Instructions

1. 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.
2. 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.
3. 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.
4. 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.
5. 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.

Contains: gluten, milk

Estimated nutrition per serving

Calories

540

Protein

48 g

Carbohydrates

35 g

Fat

22 g

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