Slow Cooker Turkey and Cauliflower with Parmesan Cream Sauce Tips, FAQ & printable recipe

Tips for success

For the best flavor, use freshly grated Parmigiano-Reggiano rather than pre-shredded cheese. The anti-caking agents in pre-shredded cheese can prevent smooth melting.

Also, make sure the cream cheese is well softened before adding it to the slow cooker; this helps it incorporate into the sauce more quickly and evenly.

If you prefer a thicker sauce, remove the lid during the last 30 minutes of cooking to let some of the liquid evaporate.

Conversely, if the sauce is too thick, stir in a splash of chicken broth or milk. The dish is forgiving and can be adjusted to your preferred consistency.

Variations

• Chicken and Broccoli: Swap the turkey for boneless, skinless chicken breasts and use fresh broccoli florets instead of cauliflower. Add the broccoli during the last hour of cooking to keep it bright green and crisp-tender.
• Mushroom Medley: Add 8 oz of sliced cremini or baby bella mushrooms along with the cauliflower. They'll soak up the creamy sauce and add an earthy flavor. Use cream of mushroom soup instead of broccoli for a double mushroom punch.
• Spicy Kick: Stir in 1/2 teaspoon of red pepper flakes or a diced jalapeño with the other ingredients. The heat will balance the richness of the cream sauce. Serve with a sprinkle of fresh cilantro or parsley.
• Low-Carb Option: Omit the noodles and serve the turkey and cauliflower mixture over steamed zucchini noodles or cauliflower rice. The creamy sauce is delicious on its own and the dish stays low in carbs.

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 or milk to thin the sauce if needed.

Freezer

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

Reheat

Reheat individual portions in the microwave in 30-second bursts, stirring in between, until hot.

Store leftovers in an airtight container in the refrigerator for up to 4 days. The sauce will thicken as it cools; add a little broth or milk when reheating to restore a creamy consistency. Reheat gently on the stovetop or in the microwave until warmed through.

This recipe can be assembled ahead of time. Layer all the ingredients in the slow cooker insert, cover, and refrigerate overnight.

In the morning, place the insert in the slow cooker and cook as directed, adding about 30 minutes to the cooking time since the ingredients are cold.

Serving ideas

Serve this creamy turkey and cauliflower over warm buttered egg noodles, as shown in the video.

The noodles soak up the delicious sauce and make the dish a hearty, satisfying meal. You can also serve it over rice, mashed potatoes, or even with crusty bread for dipping.

For a complete dinner, add a simple green salad or steamed green beans on the side. The richness of the sauce pairs well with bright, acidic sides like a lemon vinaigrette. Garnish with fresh chopped parsley or chives for a pop of color, if desired.

Frequently asked questions

Recipe card

Slow Cooker Turkey and Cauliflower with Parmesan Cream Sauce

Prep 10 minCook 4 hTotal 4 h 10 minServes 6

Ingredients

• 2 lb boneless turkey breast cutlets
• 1 head cauliflower, cut into florets
• 1 can (10.5 oz) condensed cream of broccoli soup
• 8 oz cream cheese, softened
• 1 cup freshly grated Parmigiano-Reggiano
• 12 oz buttered twisted egg noodles, for serving

Instructions

1. 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.
2. 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.
3. 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.
4. 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.
5. Spoon the hot turkey and cauliflower mixture over warm buttered egg noodles. Serve immediately, with extra Parmesan on the side if desired.

Contains: gluten, milk, eggs

Estimated nutrition per serving

Calories

480

Protein

38 g

Carbohydrates

30 g

Fat

24 g

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