Slow Cooker Turkey Broccoli Alfredo with Mozzarella Tips, FAQ & printable recipe

Tips for success

For the best texture, cook the pasta just before serving and toss it with the sauce right away. If you prefer a thinner sauce, stir in a splash of reserved pasta water or chicken broth.

You can also add a pinch of red pepper flakes for a subtle kick. The dish is versatile—serve it over rice, mashed potatoes, or even toast for a different take.

To make the dish even more flavorful, sear the turkey breast in a hot skillet before adding it to the slow cooker. This adds a golden crust and deeper flavor.

However, it's not necessary—the slow cooker does the work. If you have leftovers, store them in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop or microwave.

Variations

• Chicken and Broccoli: Swap the turkey breast for boneless, skinless chicken breasts. Cook on LOW for 3 to 4 hours, or until the chicken reaches 165°F (74°C). Shred and proceed as directed.
• Mushroom Spinach: Add 8 oz sliced mushrooms with the broccoli and stir in 2 cups fresh spinach after shredding the turkey. Let the spinach wilt in the hot sauce before serving.
• Spicy Southwest: Add 1 can diced green chiles and 1 tsp chili powder to the slow cooker. Top with pepper jack cheese instead of mozzarella for a kick.
• Low-Carb Option: Skip the pasta and serve the turkey and broccoli over cauliflower rice or zucchini noodles. The sauce is just as delicious without the carbs.

Storage and make-ahead

Fridge

Store in an airtight container in the refrigerator for up to 4 days. The sauce will thicken as it cools; add a splash of broth when reheating.

Freezer

Freeze in an airtight container for up to 3 months. Thaw overnight in the refrigerator before reheating.

Reheat

Reheat gently on the stovetop over medium-low heat, stirring often, or in the microwave in 30-second bursts. Add a splash of broth or milk if needed.

Store leftovers in an airtight container in the refrigerator for up to 4 days. The pasta will absorb some sauce, so you may want to add a splash of broth or milk when reheating.

For best results, reheat on the stovetop over medium-low heat, stirring frequently, until warmed through. The microwave also works well for individual portions.

You can assemble the ingredients in the slow cooker insert the night before, cover, and refrigerate. In the morning, place the insert in the slow cooker and cook as directed, adding 30 minutes to the cooking time.

Cook the pasta fresh just before serving. The dish is best enjoyed the day it's made, but leftovers are still delicious.

Serving ideas

Serve this creamy turkey and broccoli over a bed of al dente penne, spooning extra sauce over the top. A side salad with a bright vinaigrette balances the richness. Crusty bread is perfect for sopping up every last bit of sauce. For a lighter meal, skip the pasta and serve the turkey and broccoli on its own or over steamed rice.

Garnish with fresh chopped parsley or a sprinkle of extra mozzarella for a pop of color. This dish is hearty enough to be a complete meal, but you can also pair it with roasted vegetables or a simple green salad. Leftovers make a great lunch the next day—just reheat gently and enjoy.

Frequently asked questions

Recipe card

Slow Cooker Turkey Broccoli Alfredo with Mozzarella

Prep 10 minCook 4 hTotal 4 h 10 minServes 6

Ingredients

• 2 lb boneless, skinless turkey breast
• 4 cups fresh broccoli florets
• 1 can (10.5 oz) condensed cream of chicken soup
• 2 cups shredded whole-milk mozzarella cheese
• 4 tbsp garlic herb butter
• 12 oz penne pasta, cooked al dente

Instructions

1. 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.
2. 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.
3. 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.
4. 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.
5. Add the cooked penne to the slow cooker and stir to coat with the creamy sauce. Serve immediately, spooning extra sauce over each portion.

Contains: gluten, milk

Estimated nutrition per serving

Calories

520

Protein

45 g

Carbohydrates

35 g

Fat

24 g

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