Slow Cooker Turkey Breast with Mozzarella Sun-Dried Tomato Cream Sauce Step-by-step instructions

Before you start

Before starting, ensure the turkey breast cutlets are thawed if frozen. Mince the garlic, drain the sun-dried tomatoes, and cut the garlic herb butter into small pats.

Measure out the mozzarella and have the cream soup can open. Set out a 6-quart slow cooker. If serving with pasta, bring a large pot of salted water to a boil just before the slow cooker finishes.

Instructions

Layer and Go

1. 1Layer the Turkey and Tomatoes
   Place the turkey breast cutlets in the bottom of a 6-quart slow cooker in a single layer. Scatter the julienned sun-dried tomatoes and minced garlic evenly over the turkey. Season with salt and pepper.
   Look for The turkey should be evenly covered with the tomatoes and garlic.
   Tip If the cutlets are thick, they can be pounded to an even thickness for more uniform cooking.
2. 2Add the Cream Soup
   Spoon the roasted garlic cream soup over the turkey and tomatoes, spreading it into an even layer. It does not need to be perfectly smooth; the slow cooker will blend it.
   Look for The soup covers the turkey completely.
   Tip Use a spatula to scrape out all the soup from the can.

The raw ingredients are layered in the slow cooker: turkey on the bottom, topped with sun-dried tomatoes, garlic, cream soup, mozzarella, and butter.

The dish looks like a colorful, messy pile, but that's exactly what you want. The soup and cheese will meld into a sauce as it cooks.

Slow Cook to Tender

3. 3Top with Cheese and Butter
   Sprinkle the shredded mozzarella cheese over the soup, then dot with the garlic herb butter pats. Cover the slow cooker with the lid.
   Look for The cheese and butter form a thick layer on top.
   Tip For a richer sauce, use whole-milk mozzarella as specified.
4. 4Cook on Low
   Cook on low for 6 hours, or until the turkey is fork-tender and reaches an internal temperature of 165°F (74°C). The sauce will be bubbling and the cheese melted.
   Look for The sauce is bubbling gently and the turkey shreds easily with a fork.
   Safe temperature 165°F (74°C) internal temperature (poultry)
   Tip Avoid lifting the lid during cooking to keep the heat steady.
5. 5Shred the Turkey
   Use two forks to shred the turkey directly in the slow cooker. Stir the shredded meat into the sauce until well coated.
   Look for The turkey is tender and shreds without resistance.
   Tip Shred while the meat is still hot for the easiest handling.

After 6 hours on low, the sauce is bubbling around the edges, the cheese is fully melted and golden in spots, and the turkey is fork-tender. The aroma is intensely garlicky and savory. Shred the turkey directly in the pot and stir to combine with the sauce.

Finish and Serve

6. 6Cook the Pasta
   Bring a large pot of salted water to a boil. Cook the penne according to package directions until al dente. Drain well.
   Look for The pasta is tender but still firm to the bite.
   Tip Reserve 1/2 cup of pasta water in case the sauce needs thinning.
7. 7Serve Over Pasta
   Toss the drained penne with a few tablespoons of garlic herb butter (if desired) and divide among plates. Spoon the turkey and sauce over the pasta.
   Look for The sauce coats the pasta and turkey generously.
   Tip For extra richness, stir a splash of pasta water into the sauce if it seems thick.

The penne is cooked al dente and drained. Spoon the creamy turkey and sauce over the pasta. The sauce coats the pasta and meat generously. The dish is ready to serve, with steam rising and the rich scent of garlic and herbs filling the kitchen.

Common mistakes

One common mistake is lifting the lid too often to check on the turkey, which releases heat and extends the cooking time.

Another is overcooking the turkey, which can make it dry and stringy; check the temperature at the 6-hour mark. Also, be sure to shred the turkey while it's hot, as it will become stringy and difficult to shred once cooled.

How to tell it’s done

The turkey is done when it reaches an internal temperature of 165°F (74°C) and shreds easily with a fork. The sauce should be bubbling and slightly thickened, and the mozzarella fully melted.

If the sauce appears too thin, remove the lid and cook on high for 15-20 minutes to reduce. Taste and adjust seasoning with salt and pepper.

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