Slow Cooker Turkey Breast with Baby Potatoes and Mozzarella Tips, FAQ & printable recipe

Tips for success

For extra flavor, sear the turkey breast cutlets in a hot skillet with a little oil before adding them to the slow cooker. This adds a golden crust and deeper savory notes.

However, it's not necessary—the slow cooker does all the work, and the turkey will still be delicious without browning.

To make the sauce even richer, stir in a splash of heavy cream or a spoonful of cream cheese during the last 30 minutes of cooking. This adds a luxurious creaminess that pairs beautifully with the mozzarella. Just be careful not to add too much liquid, as the sauce should remain thick and clingy.

Variations

• Chicken Swap: Use boneless, skinless chicken breasts or thighs instead of turkey. Cook on low for 4 to 5 hours, or until the chicken reaches 165°F (74°C). The cooking time is shorter because chicken breasts are smaller.
• Add Vegetables: Stir in 2 cups of frozen peas or green beans during the last 30 minutes of cooking. They will warm through and add a pop of color and nutrition. No need to thaw them first.
• Spicy Kick: Add 1/2 teaspoon of red pepper flakes or a dash of hot sauce to the soup before pouring it over the turkey. This gives the dish a gentle heat that pairs well with the creamy sauce.
• Creamy Herb Twist: Replace the garlic herb butter with 2 tablespoons of pesto, stirring it into the soup. The basil and pine nuts add a fresh, vibrant flavor that complements the turkey and potatoes beautifully.

Storage and make-ahead

Fridge

Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently, adding a splash of broth if needed to loosen the sauce.

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. Or microwave individual portions for 2-3 minutes, stirring halfway.

Store leftovers in an airtight container in the refrigerator for up to 4 days. The flavors will continue to meld, making it even more delicious the next day.

Reheat gently on the stovetop or in the microwave, adding a splash of broth or water if the sauce has thickened too much. This dish also freezes well for up to 3 months.

You can assemble the entire dish in the slow cooker insert the night before, cover, and refrigerate. In the morning, simply place the insert into the slow cooker and cook as directed.

You may need to add 30 minutes of cooking time because the ingredients start cold. This is a great option for busy mornings.

Serving ideas

Serve this turkey and potato dish straight from the slow cooker, spooning the creamy sauce over each portion.

It's wonderful with a side of steamed green beans or a crisp green salad to balance the richness. Crusty bread or buttered noodles are perfect for soaking up every last drop of sauce.

For a complete meal, serve the turkey and potatoes over cooked penne or egg noodles. The sauce clings to the pasta, making every bite satisfying. Garnish with fresh chopped parsley or chives if you have them, but it's delicious as is. This is comfort food at its best.

Frequently asked questions

Recipe card

Slow Cooker Turkey Breast with Baby Potatoes and Mozzarella

Prep 10 minCook 6 hTotal 6 h 10 minServes 4

Ingredients

• 1 1/2 lb boneless turkey breast cutlets
• 1 lb baby Yukon Gold potatoes, halved
• 1 can (10.5 oz) condensed golden mushroom soup
• 1 cup shredded whole-milk mozzarella cheese
• 2 tbsp garlic herb butter

Instructions

1. 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.
2. 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.
3. 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.

Contains: milk, gluten

Estimated nutrition per serving

Calories

420

Protein

35 g

Carbohydrates

30 g

Fat

18 g

Fiber

3 g

Sugar

3 g

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