Slow Cooker Swiss Broccoli Turkey Breast: Creamy, Set-and-Forget Dinner Tips, FAQ & printable recipe

Tips for success

For the best texture, cut the broccoli into medium florets, about 1 to 2 inches across. This allows them to cook through without becoming mushy.

If you prefer a thicker sauce, stir in a tablespoon of cornstarch mixed with two tablespoons of cold water during the last 30 minutes of cooking. This will give the sauce a glossy, velvety consistency.

Let the dish rest for a few minutes after cooking before serving. This allows the sauce to settle and thicken slightly. When shredding the turkey, use two forks in a pulling motion for the best results.

If you have leftovers, they will keep well in the refrigerator for up to four days, and the flavors will continue to meld.

Variations

• Chicken and Broccoli: Use boneless, skinless chicken breasts instead of turkey. Cook on low for 4 to 5 hours or until chicken reaches 165°F (74°C). Shred and serve as directed.
• Add Mushrooms: Sauté 8 oz sliced mushrooms in butter until golden, then stir into the slow cooker with the other ingredients. This adds an earthy depth to the sauce.
• Make It Gluten-Free: Use a gluten-free condensed cream of chicken soup and verify the Swiss cheese is gluten-free. Serve over gluten-free mashed potatoes or rice.
• Spicy Kick: Add 1/2 teaspoon of red pepper flakes or a dash of hot sauce to the creamy mixture for a subtle heat that balances the richness.

Storage and make-ahead

Fridge

Store leftovers in a sealed container in the refrigerator for up to 4 days.

Freezer

Freeze the cooled turkey and broccoli mixture in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator before reheating.

Reheat

Reheat in a saucepan over medium heat, stirring occasionally, until hot and bubbling. Add a splash of chicken broth or milk to loosen the sauce if needed.

Store any leftover turkey and broccoli mixture in an airtight container in the refrigerator for up to four days. The sauce may thicken as it cools; stir in a splash of chicken broth or milk when reheating to restore a creamy consistency.

Reheat gently in a saucepan over medium-low heat or in the microwave, stirring occasionally, until heated through.

This recipe is perfect for meal prep. Assemble the ingredients in the slow cooker insert the night before, cover, and refrigerate. In the morning, place the insert into the slow cooker and cook as directed.

You may need to add 15 to 20 minutes to the cooking time because the ingredients start cold. Alternatively, cook the full dish, then cool and refrigerate for up to four days before reheating.

Serving ideas

Serve the Swiss broccoli turkey breast over a generous scoop of whipped Yukon Gold mashed potatoes. The creamy potatoes are the perfect canvas for the rich sauce. For a lighter option, serve over steamed rice or cauliflower mash. A side of crusty bread is excellent for soaking up every last drop of the sauce.

This dish is hearty enough to stand alone, but a simple green salad with a tangy vinaigrette can brighten the meal. For a cozy dinner, pair it with a glass of crisp white wine, such as Sauvignon Blanc. The creamy sauce and tender turkey are satisfying on their own, making this a go-to weeknight meal.

Frequently asked questions

Recipe card

Slow Cooker Swiss Broccoli Turkey Breast: Creamy, Set-and-Forget Dinner

Prep 10 minCook 4 hTotal 4 h 10 minServes 4

Ingredients

• 1 1/2 lb boneless turkey breast cutlets
• 4 cups fresh broccoli florets
• 1 can (10.5 oz) condensed cream of chicken soup
• 1 cup sour cream
• 1 1/2 cups shredded Swiss cheese
• 4 cups whipped Yukon Gold mashed potatoes, for serving

Instructions

1. Place the turkey breast cutlets in the bottom of a 6-quart slow cooker in a single layer. Scatter the broccoli florets around and over the turkey. In a medium bowl, stir together the condensed cream of chicken soup and sour cream until smooth. Pour the mixture over the turkey and broccoli, spreading it evenly. Sprinkle the shredded Swiss cheese on top.
2. Cover the slow cooker with the lid. Cook on low for 4 to 5 hours, or on high for 2 to 3 hours, until the turkey is cooked through and reaches an internal temperature of 165°F (74°C). The exact time will depend on the thickness of the cutlets and the slow cooker model.
3. Once the turkey is cooked through, remove it to a cutting board. Use two forks to shred the turkey into bite-sized pieces. Return the shredded turkey to the slow cooker and stir gently to combine with the sauce and broccoli.
4. Stir the mixture once more. Serve immediately over warm whipped Yukon Gold mashed potatoes, spooning extra sauce over the top.

Contains: gluten, milk

Estimated nutrition per serving

Calories

520

Protein

42 g

Carbohydrates

18 g

Fat

30 g

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