Slow Cooker Parmesan Apple Cider Turkey Cutlets Tips, FAQ & printable recipe

Tips for success

For the best flavor, use a good-quality unfiltered apple cider. The cloudiness indicates more apple solids, which adds body to the sauce.

If you prefer a thicker sauce, you can mix a tablespoon of cornstarch with water and stir it in during the last 30 minutes of cooking.

To make this a complete meal, serve the turkey and sauce over cooked rice, egg noodles, or mashed potatoes.

The sauce is also delicious over roasted vegetables. If you have leftovers, the flavors continue to meld, making it even better the next day.

Variations

• Chicken Thighs: Substitute boneless, skinless chicken thighs for the turkey cutlets. Cooking time may be similar, but check for doneness at 165°F (74°C).
• Pear and Apple Mix: Use a mix of apples and firm pears, such as Bosc, for a different fruit flavor. Reduce the brown sugar slightly if the pears are very sweet.
• Add Fresh Sage: Add 2-3 fresh sage leaves along with the apples for an earthy note that pairs well with turkey and apple.
• Crispy Topping: Before serving, sprinkle the dish with toasted breadcrumbs or crushed buttery crackers for a crunchy contrast.

Storage and make-ahead

Fridge

Store in an airtight container in the refrigerator for up to 3 days. The sauce may thicken; add a splash of cider when reheating.

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 little apple cider or water if needed to loosen the sauce.

Store leftovers in an airtight container in the refrigerator for up to 3 days.

The sauce may thicken when chilled; add a splash of apple cider or water when reheating to loosen it. The turkey remains tender and flavorful when reheated gently.

You can 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. Add 15-20 minutes to the cooking time if starting from cold.

Serving ideas

Serve this dish over fluffy white rice, brown rice, or herbed rice to soak up the creamy sauce. Mashed potatoes or buttered egg noodles also work well. A side of steamed green beans or a crisp green salad balances the richness.

For a low-carb option, serve the turkey and sauce over roasted cauliflower or zucchini noodles. The sauce is also excellent spooned over crusty bread. Garnish with fresh thyme or parsley for a pop of color, if desired.

Frequently asked questions

Recipe card

Slow Cooker Parmesan Apple Cider Turkey Cutlets

Prep 10 minCook 4 hTotal 4 h 10 minServes 4

Ingredients

• 1 1/2 lb boneless turkey breast cutlets
• 2 medium Honeycrisp apples, sliced
• 1/4 cup dark brown sugar, packed
• 1/2 cup unfiltered apple cider
• 8 oz cream cheese, softened
• 1/2 cup freshly grated Parmesan cheese

Instructions

1. 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.
2. Place the block of softened cream cheese in the center of the slow cooker. Sprinkle the freshly grated Parmesan cheese over the top.
3. 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.
4. 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.
5. 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.
6. 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).

Contains: milk, sulfites

Estimated nutrition per serving

Calories

420

Protein

38 g

Carbohydrates

28 g

Fat

18 g

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