Slow Cooker Turkey Breast with Baby Potatoes and Mozzarella Step-by-step instructions

Before you start

Before you start, make sure your slow cooker is clean and dry. If using a 6-quart model, you'll have plenty of room. Pat the turkey breast cutlets dry with paper towels—this helps them brown later if you choose to sear, though it's not necessary.

Halve the baby potatoes so they cook evenly. Measure out the soup, mozzarella, and garlic herb butter so everything is ready to go. There's no need to preheat the slow cooker; just layer the ingredients as directed.

Instructions

Layer Everything

1. 1Layer the Ingredients
   Place the turkey breast cutlets in the bottom of a 6-quart slow cooker, spreading them out evenly. Scatter the halved baby Yukon Gold potatoes around and over the turkey. Pour the condensed golden mushroom soup over the top, covering the meat and potatoes as much as possible. Sprinkle the shredded mozzarella cheese evenly over the soup, then dot the garlic herb butter over the surface.
   Look for The slow cooker insert should look colorful with turkey, potatoes, and soup layered nicely.
   Tip No need to stir—layering keeps the turkey moist and lets the flavors meld during cooking.

At this point, the slow cooker insert should be filled with the turkey, potatoes, soup, cheese, and butter. The colors are vibrant—pale turkey, golden potatoes, and creamy sauce. The soup covers the ingredients, and the cheese and butter are dotted on top. Nothing is mixed yet, but that's exactly how it should be.

Slow Cook to Perfection

2. 2Slow Cook Until Tender
   Cover the slow cooker and cook on LOW for 6 to 7 hours, or on HIGH for 3 to 4 hours, until the turkey is fork-tender and reaches an internal temperature of 165°F (74°C). The potatoes should be easily pierced with a fork. Avoid lifting the lid during cooking to keep the heat steady.
   Look for The sauce will be bubbling gently around the edges, and the kitchen will smell rich and savory.
   Safe temperature 165°F (74°C) internal temperature (poultry)
   Tip If using frozen turkey, add an extra hour of cook time on LOW. Always check the temperature with an instant-read thermometer.

After several hours, the slow cooker will be filled with a bubbling, fragrant sauce. The turkey is tender and shreds easily, the potatoes are fork-tender, and the mozzarella has melted into the sauce, giving it a silky texture.

The aroma of garlic and herbs fills the kitchen. The sauce should be thick enough to coat a spoon.

Shred and Serve

3. 3Shred and Serve
   Once cooked, remove the turkey breast cutlets to a cutting board and shred with two forks. Return the shredded turkey to the slow cooker and stir gently to coat with the creamy sauce. Serve the turkey and potatoes hot, spooning extra sauce over the top. If desired, serve over cooked pasta or with crusty bread to soak up the sauce.
   Look for The sauce will be thick and creamy, and the turkey should pull apart easily.
   Safe temperature 165°F (74°C) internal temperature (poultry)
   Tip For a thicker sauce, leave the slow cooker on warm with the lid slightly ajar for 10 minutes before serving.

The turkey is shredded and stirred back into the sauce, which now coats every piece. The potatoes are glistening with buttery sauce, and the cheese pulls in long, stretchy strands. Served hot, the dish looks hearty and inviting, with steam rising from the bowl. A final spoonful of sauce over the top makes it irresistible.

Common mistakes

One of the most common mistakes is lifting the lid to check on the food, which lets out heat and extends cooking time. Trust the process and resist the urge to peek.

Another is overcooking the turkey, which can make it dry. Use a thermometer to ensure it reaches exactly 165°F (74°C) and no more. Also, be sure to halve the potatoes so they cook through in the same time as the turkey.

How to tell it’s done

The turkey is done when it reaches an internal temperature of 165°F (74°C) as measured with an instant-read thermometer. The potatoes should be easily pierced with a fork, and the sauce should be bubbling and slightly thickened.

If the turkey shreds easily with two forks, it's perfectly cooked. Let the dish rest for a few minutes after turning off the slow cooker to allow the sauce to set slightly before serving.

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