Slow Cooker Turkey Breast with Mozzarella Sun-Dried Tomato Cream Sauce Tips, FAQ & printable recipe

Tips for success

For the best texture, use turkey breast cutlets that are similar in size so they cook at the same rate.

If the cutlets are very thick, pound them to an even 1-inch thickness. This ensures they become tender in the same amount of time as the thinner pieces.

To make garlic herb butter at home, combine 1/2 cup softened butter with 2 minced garlic cloves, 1 tablespoon chopped parsley, and 1 teaspoon dried thyme.

Roll into a log and chill. Use 4 tablespoons for this recipe and save the rest for another use, like spreading on bread or melting over vegetables.

Variations

• Chicken Breast Version: Substitute boneless, skinless chicken breast cutlets for the turkey. Cook time remains the same. Ensure the chicken reaches 165°F (74°C) before shredding.
• Spicy Kick: Add 1/2 teaspoon red pepper flakes or a minced jalapeño along with the garlic for a subtle heat that complements the sun-dried tomatoes.
• Creamy Spinach Addition: Stir in 2 cups of fresh baby spinach during the last 30 minutes of cooking until wilted. This adds color and nutrients without altering the sauce's texture.
• Low-Carb Serving: Skip the pasta and serve the turkey and sauce over roasted zucchini noodles or spaghetti squash for a lower-carb meal.

Storage and make-ahead

Fridge

Store leftovers in an airtight container in the refrigerator for up to 4 days.

Freezer

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

Reheat

Reheat in a saucepan over medium-low heat, stirring occasionally, until warmed through. Add a little chicken broth or milk if the sauce is too thick.

Store leftovers in an airtight container in the refrigerator for up to 4 days. The sauce will thicken as it cools; add a splash of chicken broth or milk when reheating to restore its creamy consistency. The turkey can also be frozen for up to 3 months.

This recipe can be assembled the night before: layer all ingredients in the slow cooker insert, cover, and refrigerate.

In the morning, place the insert in the slow cooker and cook on low for 6 hours. Add 30 minutes to the cooking time to account for the cold start.

Serving ideas

Serve the turkey and sauce over a bed of garlic butter penne, as shown in the video. To make garlic butter penne, toss the hot pasta with 2 tablespoons melted butter and a minced garlic clove.

For a lighter option, serve the turkey over steamed rice, mashed potatoes, or cauliflower rice.

Garnish with fresh parsley or basil and a sprinkle of red pepper flakes for a touch of heat. This dish pairs well with a crisp green salad and crusty bread to soak up every last drop of the sauce.

Frequently asked questions

Recipe card

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

Prep 10 minCook 6 hTotal 6 h 10 minServes 6

Ingredients

• 2 lb boneless skinless turkey breast cutlets
• 1/2 cup julienned sun-dried tomatoes in oil, drained
• 4 cloves garlic, minced
• 1 can (10.5 oz) condensed roasted garlic cream soup
• 1 1/2 cups shredded whole-milk mozzarella cheese
• 4 tbsp garlic herb butter, cut into pats
• 12 oz penne pasta
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. 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.
2. 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.
3. Sprinkle the shredded mozzarella cheese over the soup, then dot with the garlic herb butter pats. Cover the slow cooker with the lid.
4. 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.
5. Use two forks to shred the turkey directly in the slow cooker. Stir the shredded meat into the sauce until well coated.
6. Bring a large pot of salted water to a boil. Cook the penne according to package directions until al dente. Drain well.
7. 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.

Contains: gluten, milk

Estimated nutrition per serving

Calories

520

Protein

45 g

Carbohydrates

45 g

Fat

20 g

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