Slow-Cooker Parmesan Broccoli Turkey Breast with Noodles Tips, FAQ & printable recipe

Tips for success

For the most flavorful sauce, use a good-quality condensed cream of chicken soup. If you prefer a lighter version, you can use low-fat cream of chicken soup and reduced-fat cream cheese, though the sauce will be slightly less rich.

To add a pop of color and freshness, sprinkle chopped fresh parsley or chives over the finished dish.

This recipe is perfect for meal prep. The turkey and sauce can be stored in the refrigerator for up to 4 days and reheated gently on the stovetop or in the microwave. The noodles are best served fresh, but you can store them separately and toss with a little extra butter when reheating.

Variations

• Chicken and Broccoli: Substitute boneless, skinless chicken breasts or thighs for the turkey. Cook on low for 4-5 hours until the chicken reaches 165°F (74°C) and shreds easily. The rest of the recipe stays the same.
• Add Mushrooms: Sauté 8 oz sliced mushrooms in butter until golden, then add them to the slow cooker with the other ingredients. The mushrooms add an earthy flavor that complements the creamy sauce.
• Spicy Kick: Add 1/2 teaspoon red pepper flakes or a diced jalapeño to the slow cooker for a subtle heat. You can also stir in a few dashes of hot sauce before serving.
• Low-Carb Version: Skip the noodles and serve the turkey and broccoli over steamed cauliflower rice or zucchini noodles. The creamy sauce works beautifully with these lighter options.

Storage and make-ahead

Fridge

Store leftover turkey and sauce in an airtight container in the refrigerator for up to 4 days. Noodles can be stored separately for up to 3 days.

Freezer

Freeze the turkey and sauce (without noodles) for up to 3 months. Thaw overnight in the refrigerator before reheating.

Reheat

Reheat the turkey and sauce in a saucepan over medium-low heat, adding a splash of chicken broth or milk to loosen the sauce.

Leftovers should be cooled within 2 hours and stored in an airtight container in the refrigerator for up to 4 days. The turkey and sauce can be stored together or separately from the noodles.

Reheat gently on the stovetop or in the microwave, adding a splash of chicken broth or milk if the sauce has thickened too much.

You can assemble the slow cooker the night before by layering all the ingredients in the insert, covering, and refrigerating. In the morning, place the insert in the slow cooker and cook on low for 4-5 hours.

You may need to add an extra 30 minutes of cooking time since the ingredients start cold. The noodles can be cooked ahead and tossed with butter, then stored in the refrigerator for up to 2 days.

Serving ideas

Serve the turkey and broccoli mixture over a generous portion of buttered egg noodles, making sure to spoon plenty of the creamy Parmesan sauce over the top.

The dish pairs well with a simple green salad dressed with lemon vinaigrette to cut through the richness. For a low-carb option, serve over cauliflower rice or steamed greens instead of noodles.

This dish is also delicious over mashed potatoes or rice. If you have leftover turkey and sauce, use it as a filling for a pot pie or as a topping for baked potatoes. The flavors are comforting and familiar, making it a great choice for a family dinner or a cozy weekend meal.

Frequently asked questions

Recipe card

Slow-Cooker Parmesan Broccoli Turkey Breast with Noodles

Prep 10 minCook 4 hTotal 4 h 10 minServes 6

Ingredients

• 2 lb boneless skinless turkey breast cutlets
• 4 cups fresh broccoli florets
• 1 can (10.5 oz) condensed cream of chicken soup
• 8 oz cream cheese, softened
• 1/2 cup freshly grated Parmigiano-Reggiano cheese
• 12 oz wide egg noodles
• 2 tbsp butter, melted

Instructions

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

Contains: gluten, milk, eggs

Estimated nutrition per serving

Calories

520

Protein

38 g

Carbohydrates

50 g

Fat

20 g

Fiber

3 g

Sugar

4 g

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