Slow Cooker Turkey and Cauliflower with Parmesan Cream Sauce Step-by-step instructions

Before you start

Before starting, cut the cauliflower into bite-sized florets and measure the other ingredients. Soften the cream cheese by leaving it at room temperature for about 30 minutes, or microwave it in 10-second bursts until soft.

Have the turkey breast cutlets ready, and if using frozen turkey, thaw it in the refrigerator overnight. No other prep is needed; this recipe is designed to be as hands-off as possible.

Instructions

Layer and Go

1. 1Layer the Ingredients
   Place the turkey breast cutlets in the bottom of a 6-quart slow cooker. Scatter the cauliflower florets around and over the turkey. Spoon the condensed cream of broccoli soup over the top, spreading it gently to cover some of the turkey and cauliflower.
   Look for The turkey and cauliflower are coated with the soup.
   Tip No need to stir; the layers will meld during cooking.
2. 2Add the Cheeses
   Place the softened cream cheese in the center of the slow cooker, then sprinkle the grated Parmigiano-Reggiano over the top. Do not stir; the cheeses will melt and create a creamy sauce as the slow cooker works.
   Look for The cream cheese and Parmesan sit on top of the soup mixture.
   Tip Soften the cream cheese beforehand for easier melting.

At the end of this phase, you'll have a slow cooker filled with raw turkey, cauliflower, and soup, topped with cream cheese and Parmesan. The ingredients are not yet mixed, but that's okay.

The cream cheese and Parmesan are in solid pieces on top. The dish looks somewhat dry, but the slow cooker will create plenty of sauce as the ingredients cook.

Slow Cook and Shred

3. 3Slow Cook
   Cover the slow cooker and cook on LOW for 4 to 5 hours, or until the turkey is fork-tender and reaches an internal temperature of 165°F (74°C). The cauliflower should be tender when pierced with a fork.
   Look for The sauce is bubbling gently and the turkey shreds easily.
   Safe temperature 165°F (74°C) internal temperature (poultry)
   Tip Avoid lifting the lid during cooking to keep the heat steady.
4. 4Shred the Turkey
   Turn off the slow cooker. Using two forks, shred the turkey breast directly in the slow cooker. Stir the shredded turkey and cauliflower into the creamy sauce until everything is well coated.
   Look for The turkey is in bite-sized pieces and the sauce is smooth.
   Tip Shred while the turkey is still warm for easiest results.

After 4-5 hours on LOW, the kitchen will smell of savory herbs and roasted garlic. The sauce will be bubbling gently around the edges, and the turkey will be fork-tender. The cauliflower will be soft and easily pierced. When you shred the turkey, the sauce will turn creamy and smooth, coating the meat and vegetables.

Serve and Enjoy

5. 5Serve Over Noodles
   Spoon the hot turkey and cauliflower mixture over warm buttered egg noodles. Serve immediately, with extra Parmesan on the side if desired.
   Look for The creamy sauce coats the noodles and turkey.
   Tip Warm the noodles just before serving for the best texture.

The final dish is a creamy, chunky stew-like mixture that clings to the buttered noodles. The turkey is shredded, the cauliflower is tender, and the sauce is rich and velvety. The plate should be visually appealing with the white sauce and golden noodles. Serve hot, with extra Parmesan for sprinkling.

Common mistakes

One common mistake is lifting the lid to check on the food, which lets heat escape and extends cooking time. Resist the urge to stir; the layers are intentional and will meld during cooking.

Another pitfall is overcooking the cauliflower until it's mushy; check for doneness at the minimum cooking time. Also, be sure to use full-fat cream cheese for the best texture, as low-fat versions can separate.

How to tell it’s done

The turkey is done when it reaches an internal temperature of 165°F (74°C) and shreds easily with a fork. The cauliflower should be tender but not falling apart.

The sauce will be bubbly and thickened, with a smooth, creamy texture. If the sauce seems too thin, remove the lid and cook on HIGH for an additional 20-30 minutes to reduce it.

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