Slow Cooker Turkey Broccoli Alfredo with Mozzarella Step-by-step instructions

Before you start

Before you start, make sure you have all the ingredients ready. Chop the broccoli into bite-sized florets and measure the cheese and butter. If using a frozen turkey breast, thaw it overnight in the refrigerator.

Cook the pasta just before serving so it stays al dente. Have a large pot of salted water ready to boil. The slow cooker should be clean and dry. No need to preheat it—just add the ingredients and turn it on.

Instructions

Layer and Cook

1. 1Layer the Ingredients
   Place the turkey breast in the bottom of a 6-quart slow cooker. Scatter the broccoli florets around the turkey. Spoon the condensed cream of chicken soup over the top, spreading it slightly. Sprinkle the shredded mozzarella over the soup, and dot with the garlic herb butter.
   Look for The ingredients should be layered evenly, with the turkey in the center and the broccoli nestled around it.
   Tip No need to stir—the slow cooker will blend the flavors as it cooks.
2. 2Cook on Low
   Cover the slow cooker and cook on LOW for 4 hours, or until the turkey is fork-tender and registers 165°F (74°C) in the thickest part. The sauce will be bubbling and the cheese melted.
   Look for The turkey should shred easily with a fork, and the sauce should be hot and bubbly.
   Safe temperature 165°F (74°C) internal temperature (poultry)
   Tip If the turkey is thicker, it may need up to 5 hours. Check at the 4-hour mark.

After layering, the slow cooker will look like a colorful pile of ingredients. As it cooks, the aroma of garlic and herbs will fill the kitchen. The sauce will become bubbly and the cheese will melt into a golden blanket.

The turkey should be fork-tender and easily shreddable. The broccoli should be tender but not mushy. Check the temperature to ensure it reaches 165°F (74°C).

Shred and Prepare Pasta

3. 3Shred the Turkey
   Transfer the turkey breast to a cutting board. Using two forks, shred the meat into bite-sized pieces. Return the shredded turkey to the slow cooker and stir gently to combine with the sauce and broccoli.
   Look for The turkey should pull apart easily and be moist, not dry.
   Tip Shredding while the turkey is still warm makes it easier and keeps it juicy.
4. 4Cook the Pasta
   While the turkey finishes cooking, bring a large pot of salted water to a boil. Cook the penne according to package directions until al dente. Drain well and set aside.
   Look for The pasta should be tender but still firm to the bite.
   Tip Reserve a cup of pasta water in case you want to thin the sauce later.

The shredded turkey should be moist and coated with sauce. The pasta should be cooked al dente and drained. The slow cooker will be full of a creamy, cheesy mixture with tender turkey and bright green broccoli. The aroma is rich and savory. Taste the sauce and adjust seasoning if needed.

Combine and Serve

5. 5Combine and Serve
   Add the cooked penne to the slow cooker and stir to coat with the creamy sauce. Serve immediately, spooning extra sauce over each portion.
   Look for The pasta should be well coated with the creamy, cheesy sauce.
   Tip If the sauce is too thick, stir in a splash of reserved pasta water.

After stirring in the pasta, the dish should be creamy and well combined. Each piece of penne should be coated with sauce. The turkey and broccoli should be evenly distributed. Serve immediately, garnished with extra cheese or herbs if desired. The final dish is rich, comforting, and satisfying.

Common mistakes

One common mistake is overcooking the turkey, which can make it dry. Stick to the recommended time and check early. Another is adding the pasta too early, which can make it mushy. Add it only at the end.

Also, avoid lifting the lid during cooking—the slow cooker loses heat and extends cooking time. Finally, don't skip shredding the turkey; it allows the meat to absorb more sauce and makes every bite flavorful.

How to tell it’s done

The dish is done when the turkey is fork-tender and registers 165°F (74°C) in the thickest part. The sauce should be hot and bubbly, and the cheese fully melted. The broccoli should be tender but still bright green.

If the turkey is not yet shreddable, continue cooking in 30-minute increments until it is. Once the turkey is done, the dish is ready to serve—no further cooking needed.

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