Slow Cooker Turkey Breast with Mozzarella Sun-Dried Tomato Cream Sauce

This slow cooker turkey breast is the ultimate set-and-forget dinner. You simply layer turkey cutlets with sun-dried tomatoes, garlic, cream soup, mozzarella, and garlic herb butter, then let the slow cooker work its magic for six hours.

The result is fork-tender turkey in a rich, tangy, cheesy sauce that begs to be spooned over pasta.

There are slow cooker recipes that require browning, deglazing, and constant stirring, and then there are those like this one that truly let you dump everything in and walk away. This homestyle turkey breast recipe leans on a handful of pantry staples to create a luxurious sauce without any fuss.

The sun-dried tomatoes add a sweet-tart brightness, the garlic cream soup provides a silky base, and the mozzarella melts into stretchy ribbons throughout the sauce. Serve it over garlic butter penne for a complete meal that feels like a Sunday supper, even on a busy Wednesday.

Ingredients

Why this recipe works

The slow cooker's low, moist heat breaks down the turkey breast's connective tissue, turning even lean cutlets into shreddable, succulent meat. Cooking it low and slow also allows the flavors of the sun-dried tomatoes, garlic, and cream soup to meld and deepen without any attention from the cook.

The combination of condensed cream soup and mozzarella creates a thick, velvety sauce that clings to every strand of shredded turkey and every nook of the pasta.

The garlic herb butter adds a final layer of savory richness that ties all the components together, making this dish taste far more complex than its simple ingredient list suggests.

Notes and substitutions

Boneless, skinless turkey breast cutlets are ideal here because they cook evenly and shred beautifully. If using a whole turkey breast, increase the cooking time to 8 hours on low. Sun-dried tomatoes packed in oil are preferable for their softer texture and richer flavor; drain them well before adding to the slow cooker.

Roasted garlic cream soup is the secret shortcut, but any condensed cream soup, such as cream of mushroom or chicken, will work in a pinch.

For a lighter sauce, use part-skim mozzarella, but whole-milk mozzarella will yield the most luxurious, stretchy result. Garlic herb butter can be found in the dairy aisle or made at home by mixing softened butter with minced garlic and dried herbs.

• Turkey breast cutlets: Chicken breast cutlets can be used; cook time remains the same.
• Roasted garlic cream soup: Use any cream of mushroom or chicken soup, but the flavor will change.
• Garlic herb butter: Regular butter mixed with 1/2 teaspoon garlic powder and 1 teaspoon dried herbs.

Equipment

• Slow cooker (6-quart)
• Cutting board
• Chef's knife
• Measuring cups and spoons
• Mixing spoon
• Large pot for pasta