Slow-Cooker Parmesan Broccoli Turkey Breast with Noodles Step-by-step instructions

Before you start

Before you start, make sure the cream cheese is softened to room temperature so it blends smoothly into the sauce. Grate the Parmesan cheese if you’re using a block. Rinse the broccoli florets and pat them dry.

If your turkey breast cutlets are thick, you can pound them lightly to an even thickness for more uniform cooking. Have your slow cooker ready and, if desired, line it with a slow cooker liner for easy cleanup. Measure out all the ingredients so you can layer them quickly and get the slow cooker going.

Instructions

Layer and Cook

1. 1Layer the Ingredients
   Place the turkey breast cutlets in the bottom of a 6-quart slow cooker, spreading them evenly. Scatter the broccoli florets over the turkey. Spoon the condensed cream of chicken soup over the top, then add the softened cream cheese in dollops and sprinkle with the grated Parmesan.
   Look for The ingredients should be evenly distributed, with the turkey covered by the broccoli and sauce.
   Tip For easier cleanup, use a slow cooker liner.
2. 2Cover and Cook Low
   Cover the slow cooker with the lid and cook on LOW for 4 hours, or until the turkey is tender and shreds easily with a fork. Avoid lifting the lid during cooking to maintain heat and moisture.
   Look for The sauce will be bubbling gently around the edges and the turkey will be opaque and tender.
   Safe temperature 165°F (74°C) internal temperature (poultry)
   Tip If the sauce seems thin at the end, remove the turkey and broccoli and simmer the sauce on HIGH uncovered for 10-15 minutes to thicken.

After layering the ingredients and cooking on low for 4 hours, the slow cooker will be bubbling gently. The turkey should be opaque and tender, and the sauce will be hot and creamy.

The broccoli will be tender but still vibrant green. The kitchen will smell savory and inviting. Before moving on, check that the turkey reaches 165°F (74°C) and shreds easily with a fork.

Shred and Boil Noodles

3. 3Shred the Turkey
   Using two forks, shred the turkey breast directly in the slow cooker. Stir gently to coat the shredded turkey and broccoli with the creamy sauce. If the sauce is too thick, stir in a splash of chicken broth or milk to reach desired consistency.
   Look for The turkey should pull apart easily and be coated in a thick, creamy sauce.
   Tip Use a pair of tongs to hold the turkey steady while shredding.
4. 4Cook the Noodles
   While the turkey cooks, bring a large pot of salted water to a boil. Add the egg noodles and cook according to package directions until al dente. Drain well and return to the pot. Toss with the melted butter until evenly coated.
   Look for The noodles should be tender but still firm to the bite.
   Tip Reserve 1/2 cup of pasta water before draining in case you need to loosen the sauce.

Once the turkey is shredded and stirred into the sauce, the mixture will look rich and cohesive. The sauce should coat the back of a spoon. Meanwhile, the noodles are boiling in a separate pot. They should be al dente—tender but with a slight bite. The buttered noodles will be glossy and fragrant. This phase is about bringing the components together.

Serve and Enjoy

5. 5Serve Over Noodles
   To serve, place a generous portion of buttered noodles on each plate. Top with a ladle of the turkey and broccoli mixture, making sure to include plenty of the creamy Parmesan sauce. Serve immediately.
   Look for The dish should be steaming hot, with the sauce coating the noodles and turkey.
   Tip Garnish with extra grated Parmesan and cracked black pepper if desired.

Plating the dish, you’ll see a generous scoop of shredded turkey and broccoli in a velvety sauce, served over a bed of buttered noodles. The dish should be steaming hot, with the sauce clinging to every strand. The final presentation is rustic and comforting, ready to be enjoyed immediately.

Common mistakes

One common mistake is lifting the lid too often. Every time you open the slow cooker, heat escapes and adds 15-20 minutes to the cooking time. Another issue is using pre-shredded cheese, which can result in a grainy sauce.

Stick with freshly grated Parmigiano-Reggiano. Also, be careful not to overcook the broccoli. If you prefer it with more bite, add it during the last 30 minutes of cooking. Finally, don’t skip the butter on the noodles—it helps the sauce cling and adds richness.

How to tell it’s done

The dish is done when the turkey is fork-tender and reaches an internal temperature of 165°F (74°C). Insert an instant-read thermometer into the thickest part of the turkey to confirm. The broccoli should be tender but still bright green, and the sauce should be thick and creamy.

If the sauce is too thin, remove the turkey and broccoli and simmer the sauce on HIGH with the lid off for 10-15 minutes to reduce and thicken. The noodles should be cooked al dente and lightly coated with butter.

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