Slow Cooker Parmesan Apple Cider Turkey Cutlets Step-by-step instructions

Before you start

Before starting, ensure the turkey cutlets are thawed if frozen. Slice the apples and soften the cream cheese to room temperature for easier melting.

Grate the Parmesan cheese fresh for the best texture. Have all ingredients measured and ready. The slow cooker should be clean and dry.

Instructions

Layer and Set

1. 1Layer the Turkey and Apples
   Place the turkey breast cutlets in the bottom of a 6-quart slow cooker in a single layer. Scatter the sliced Honeycrisp apples over the turkey. Sprinkle the dark brown sugar evenly over the apples and turkey. Pour the unfiltered apple cider over the top.
   Look for The cutlets should be covered with apple slices and brown sugar.
   Safe temperature 165°F (74°C) internal temperature (poultry)
   Tip Arrange the cutlets so they overlap as little as possible for even cooking.
2. 2Add the Cream Cheese and Parmesan
   Place the block of softened cream cheese in the center of the slow cooker. Sprinkle the freshly grated Parmesan cheese over the top.
   Look for The cream cheese sits on top of the apples and turkey.
   Tip Soften the cream cheese beforehand so it melts more evenly.

The raw turkey cutlets are nestled in the slow cooker with apple slices, brown sugar, and cider. The cream cheese block sits on top, dusted with Parmesan.

The ingredients are not mixed, but the liquid and sugar will create a flavorful base as they heat.

Slow Cook and Tenderize

3. 3Slow Cook Until Tender
   Cover the slow cooker and cook on low for 4 to 5 hours, or until the turkey is cooked through and tender. The sauce will be bubbling and the apples soft. Do not stir during cooking unless needed.
   Look for The sauce is bubbling and the turkey is fork-tender.
   Safe temperature 165°F (74°C) internal temperature (poultry)
   Tip Resist lifting the lid; each peek adds 20 minutes of cooking time.
4. 4Check the Temperature
   Insert an instant-read thermometer into the thickest part of a turkey cutlet. The turkey is safe to eat when it reaches 165°F (74°C). If not done, continue cooking for another 30 minutes and check again.
   Look for The thermometer reads 165°F (74°C).
   Safe temperature 165°F (74°C) internal temperature (poultry)
   Tip Check the thickest cutlet; thinner ones may cook faster.

After several hours on low, the slow cooker is bubbling gently, and the aroma of apples and Parmesan fills the kitchen. The turkey is cooked through and tender, and the sauce is creamy and smooth. The apples have softened but still hold some shape.

Finish and Serve

5. 5Stir the Sauce
   Once the turkey is cooked, gently stir the sauce in the slow cooker to combine the melted cream cheese and Parmesan into a smooth, velvety sauce. Be careful not to break up the turkey too much.
   Look for The sauce is smooth and creamy, with no large lumps of cream cheese.
   Tip Use a wooden spoon or silicone spatula to stir gently.
6. 6Serve Over Rice or with Bread
   Spoon the turkey and sauce over fluffy herb rice or serve with crusty bread to soak up the sauce. Garnish with fresh herbs if desired (optional).
   Look for The turkey is coated in the creamy sauce and ready to serve.
   Tip For a complete meal, serve with a green salad.

The sauce is velvety and coats the turkey and apples evenly. The dish is ready to serve over rice or with bread. The turkey is moist and juicy, and the sauce is rich and savory-sweet with a hint of apple.

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 cold cream cheese, which may not melt smoothly and can leave lumps.

Overcooking the turkey can make it dry and stringy, so check the temperature early. Also, avoid stirring too much during cooking, as this can break up the turkey.

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. The apples should be soft and tender, and the sauce should be bubbling and slightly thickened.

The cream cheese should be fully melted and incorporated into the sauce, with no visible lumps. The turkey should be easily pierced with a fork but not falling apart.

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