Slow Cooker Turkey Breast with Baby Potatoes and Mozzarella

This slow cooker turkey breast recipe is the definition of set-it-and-forget-it comfort food. Tender turkey, buttery baby potatoes, and a rich, cheesy sauce come together with just a few minutes of prep.

Perfect for busy weeknights, this one-pot meal delivers big flavor without the fuss. Let the slow cooker do the work while you go about your day—dinner will be ready when you are.

For a dinner that feels like a hug in a bowl, this slow cooker turkey breast with baby potatoes and mozzarella is a winner. The golden mushroom soup creates a creamy base, while the garlic herb butter adds a savory kick.

As the turkey simmers low and slow, it becomes fork-tender and soaks up all the delicious flavors. Serve it straight from the pot with a spoonful of sauce over everything. It's a simple, satisfying meal that the whole family will love.

Ingredients

Why this recipe works

The slow cooker method ensures the turkey breast stays moist and tender, never dry or tough. Cooking on low heat for several hours breaks down the proteins gently, resulting in meat that shreds easily. The potatoes cook in the same creamy sauce, absorbing all the savory flavors as they soften.

Using condensed golden mushroom soup as the base is a clever shortcut that delivers deep, umami-rich flavor without any extra steps.

The soup thickens as it cooks, creating a luscious sauce that clings to the turkey and potatoes. The mozzarella melts into the sauce, adding a creamy, stretchy texture that makes every bite irresistible.

Notes and substitutions

Boneless turkey breast cutlets are ideal for this recipe because they cook evenly and stay tender. If you can't find cutlets, you can use a small turkey breast roast and adjust the cooking time.

Baby Yukon Gold potatoes are perfect because they hold their shape and have a buttery texture, but baby red potatoes work just as well.

Golden mushroom soup has a richer flavor than regular cream of mushroom, but the latter is a fine substitute. For a lighter version, use reduced-fat soup and part-skim mozzarella. The garlic herb butter adds a lovely aromatic touch; if you don't have it, mix softened butter with garlic powder and dried parsley.

• boneless turkey breast cutlets: boneless, skinless chicken breasts or thighs (adjust cook time as needed)
• condensed golden mushroom soup: condensed cream of mushroom soup (use regular if golden is unavailable)
• garlic herb butter: 2 tablespoons softened butter mixed with 1/2 teaspoon garlic powder and 1 teaspoon dried herbs
• baby Yukon Gold potatoes: baby red potatoes, halved

Equipment

• 6-quart slow cooker
• Cutting board
• Chef's knife
• Measuring cups and spoons
• Serving spoon
• Serving plates