Slow Cooker Marry Me Turkey Breast
There is something about a slow cooked dinner that makes the whole house feel calmer, even when the rest of the day has been anything but. On those evenings when everyone is hungry, somebody cannot find a shoe, and you are already thinking about tomorrow’s schedule, that smell coming from the kitchen can change the mood fast.
You lift the lid and get hit with warm garlic, Parmesan, herbs, and that rich creamy aroma that makes everybody wander toward the kitchen.
I started making Slow Cooker Marry Me Turkey Breast for the kind of busy season when I wanted a special dinner without babysitting the oven all afternoon. The kids were tired, I did not have much energy left for fussing, and I wanted something hearty and familiar that could quietly cook while I handled everything else going on around the house.
This recipe takes a tender turkey breast and gives it the creamy, garlicky treatment you might recognize from classic Marry Me chicken. The turkey stays juicy and tender while sun dried tomatoes soften into the cooking juices, and the finished Parmesan cream sauce turns silky, savory, and rich enough to coat every slice.
It feels worthy of a holiday table but still works on a random Tuesday night.
That is really why I keep coming back to it. You season the turkey, settle it into the slow cooker, and let time handle most of the work while you get on with your day.
Once the sauce comes together at the end, dinner tastes like you tried a whole lot harder than you did, and I have a feeling this one will earn a permanent spot in your rotation.
What Is Slow Cooker Marry Me Turkey Breast?
Slow Cooker Marry Me Turkey Breast is a simple way to turn a boneless turkey breast into a cozy, creamy main dish with garlic, Italian seasoning, sun dried tomatoes, Parmesan cheese, and spinach.
Instead of roasting an entire turkey and managing oven temperatures, basting, carving, and a mountain of dishes, you cook a smaller turkey breast gently in the slow cooker. Chicken broth keeps plenty of moisture around the meat while butter, garlic, and herbs build flavor as it cooks.
Once the turkey is finished, the cooking liquid becomes the base for the sauce. Heavy cream and freshly grated Parmesan make it rich and smooth, baby spinach adds color and freshness, and a small cornstarch slurry helps everything thicken enough to cling to the turkey.
For my family, it sits right in that sweet spot between holiday food and regular family dinner. It looks impressive sliced on a platter, but there is nothing fussy about getting it there.
Why You’ll Love This Recipe
- Most of the cooking is hands off: Once the turkey is seasoned and tucked into the slow cooker, you can get back to your family, errands, work, or whatever else the day has handed you.
- The turkey stays tender: Cooking the breast gently on low gives lean turkey a better chance of staying juicy instead of drying out.
- The sauce feels special: Heavy cream, Parmesan, garlic, sun dried tomatoes, and spinach make a rich sauce that tastes like something you would happily spoon over just about anything.
- It works for smaller gatherings: If you do not need an enormous whole turkey, a three to four pound turkey breast is much easier to manage.
- It frees up the oven: That is a big deal around Thanksgiving and Christmas when rolls, casseroles, potatoes, and desserts are all competing for space.
- Leftovers are worth looking forward to: The sauce helps keep sliced turkey moist, which means lunch the next day is anything but boring.
When to Serve This Recipe
- Thanksgiving dinner: This is a great option for a smaller Thanksgiving meal when you want turkey without roasting a whole bird.
- Christmas dinner: The creamy sauce and beautiful sliced presentation make it feel festive enough for Christmas without adding extra stress.
- Sunday family dinner: Put it on in the afternoon and let it cook while you enjoy the rest of the day.
- Busy weeknights: If you are home early enough to start the slow cooker, the hands off cooking makes the evening much easier.
- Family gatherings: A platter of sliced turkey covered in creamy sauce looks generous and welcoming when everyone gathers around the table.
- Cold weather dinners: This is especially satisfying when the weather turns chilly and everybody wants something warm and comforting.
Ingredients
- 1 boneless turkey breast, about 3 to 4 pounds, thawed: A boneless turkey breast roast fits nicely in a five or six quart slow cooker and is easy to slice for serving.
- 1 teaspoon salt: Turkey needs enough seasoning to taste good all the way through, so do not be shy about coating the surface evenly.
- 1 half teaspoon black pepper: This adds gentle warmth without making the dish spicy.
- 1 teaspoon garlic powder: Garlic powder seasons the surface of the turkey evenly and backs up the fresh garlic added next.
- 1 teaspoon Italian seasoning: This brings familiar herb flavor that works especially well with Parmesan and sun dried tomatoes.
- 2 tablespoons butter, softened: Soft butter is easy to spread over the turkey and adds richness while it cooks.
- 4 cloves garlic, minced: Fresh garlic gives the cooking liquid and finished sauce that cozy savory aroma.
- 3 quarters cup chicken broth: The broth creates moisture in the slow cooker and eventually becomes part of the creamy sauce.
- 1 half cup chopped sun dried tomatoes packed in oil, drained: Oil packed tomatoes stay softer and bring a concentrated savory sweetness to the sauce.
- 3 quarters cup heavy cream: Add this after the turkey cooks so the sauce stays smooth and rich.
- 3 quarters cup freshly grated Parmesan cheese: Freshly grated Parmesan melts more smoothly than packaged shredded cheese.
- 2 cups fresh baby spinach: Spinach wilts quickly into the finished sauce and adds a little freshness to all that creamy richness.
- 1 tablespoon cornstarch: This helps thicken the sauce so it coats the sliced turkey instead of running straight off the platter.
- 1 tablespoon cold water: Mixing the cornstarch with cold water first prevents lumps.
- Fresh basil or parsley, for garnish: A handful of fresh herbs wakes up the finished dish and makes the platter look beautiful.
- Additional Parmesan cheese, for garnish: A little extra cheese on top never hurts around my table.
How to Make Slow Cooker Marry Me Turkey Breast
Step 1: Dry and Season the Turkey
Pat the thawed turkey breast dry with paper towels, then place it into a five or six quart slow cooker. Drying the outside helps the seasonings stick instead of sliding around on a wet surface.
Sprinkle the salt, black pepper, garlic powder, and Italian seasoning all over the turkey. I like to use my hands here so I can make sure the seasoning reaches the sides and any little tucked away spots.
Step 2: Add the Butter and Garlic
Rub the softened butter over the top of the seasoned turkey breast. You do not need to make it fancy or perfectly even.
Just give the top a nice coating. Sprinkle the minced garlic over and around the turkey so it can mingle with the broth as everything cooks.
By the time dinner is getting close, your kitchen is going to smell pretty wonderful.
Step 3: Add the Broth and Sun Dried Tomatoes
Pour the chicken broth around the turkey rather than directly over the top so you do not wash away all that seasoning you just added. Scatter the drained sun dried tomatoes around and over the turkey.
They will soften as they cook and give the liquid underneath a deep savory flavor that eventually becomes part of the sauce.
Step 4: Slow Cook Until Tender
Cover the slow cooker and cook the turkey on low for four to six hours. Because boneless turkey breasts can vary quite a bit in thickness, start checking the temperature around the four hour mark.
Insert an instant read thermometer into the thickest portion of the turkey. It is ready when that thickest part reaches 165 degrees Fahrenheit.
Do not keep cooking it just because the clock says you have time left. Turkey breast is lean, and pulling it at the proper temperature is one of the best things you can do to keep it juicy.
Step 5: Rest the Turkey
Carefully move the cooked turkey breast to a cutting board or serving platter. Cover it loosely with foil and let it rest while you finish the sauce.
About ten minutes of resting gives the juices inside the meat a chance to settle instead of spilling onto the cutting board as soon as you slice it. Meanwhile, switch the slow cooker to high so the cooking liquid is ready for the creamy finish.
Step 6: Build the Parmesan Cream Sauce
Stir the heavy cream into the hot cooking liquid, then add the freshly grated Parmesan cheese. Stir until the cheese has melted and the sauce looks smooth.
Adding the dairy at the end is important because heavy cream and cheese can sometimes separate when they sit in a slow cooker for hours. Finishing the sauce now gives you a much silkier result.
Step 7: Wilt the Spinach
Add the fresh baby spinach directly to the sauce and stir it around until it begins to wilt. This does not take long at all.
The leaves should soften and shrink into the sauce while still keeping some nice green color. I like this part because the whole dish suddenly looks finished, with little pockets of green spinach and red sun dried tomatoes throughout that creamy Parmesan sauce.
Step 8: Thicken the Sauce
In a small bowl, whisk the cornstarch and cold water together until completely smooth. Stir that mixture into the sauce, cover the slow cooker, and let it cook on high for about ten to fifteen minutes.
You are looking for a sauce that is hot, creamy, and thick enough to coat the back of a spoon. If your sauce already looks thick enough after adding the Parmesan, you can skip the cornstarch mixture.
Step 9: Slice and Serve
Slice the rested turkey into thick, tender slices and arrange them on a serving platter. Spoon plenty of the creamy sauce over the top, making sure everybody gets some spinach and sun dried tomatoes too.
Finish with fresh basil or parsley and a little more Parmesan. This is the moment when everyone suddenly seems to show up in the kitchen asking how long until dinner.
Substitutions
- Bone in turkey breast: You can use a bone in turkey breast, but it will probably need more cooking time, so rely on internal temperature rather than the clock.
- Half and half: Use half and half instead of heavy cream if you want a slightly lighter sauce, keeping in mind that it will not be quite as rich.
- Romano cheese: Romano can replace some or all of the Parmesan if that is what you have on hand.
- Asiago cheese: Asiago is another good alternative and gives the sauce a slightly sharper cheese flavor.
- Garlic paste: Replace the fresh minced garlic with about one teaspoon of garlic paste when you need a shortcut.
- Fresh kale: Kale can stand in for the spinach, but remove any tough stems and give it a little more time to soften in the hot sauce.
- Fresh basil: Fresh basil can be stirred into the sauce in place of spinach if your family prefers a stronger Italian herb flavor.
Variations
- Mushroom version: Add eight ounces of sliced mushrooms around the turkey before slow cooking so they become tender and soak up the savory cooking juices.
- Extra garlic version: Increase the garlic to six cloves and stir a little more fresh garlic into the sauce near the end if your family loves garlic as much as mine does.
- Spicy version: Add up to one half teaspoon crushed red pepper flakes for a noticeable little kick that balances the creamy sauce nicely.
- Bacon version: Sprinkle cooked crumbled bacon over the finished turkey right before serving for a salty smoky finish.
- Extra spinach version: Add another handful or two of baby spinach if you want more greens mixed into the sauce.
- Herb heavy version: Finish the platter with plenty of chopped basil and parsley for a brighter, fresher flavor.
- Chicken version: Try our Marry Me Chicken.
Tips and Tricks
- Thaw the turkey completely: A fully thawed turkey cooks more evenly and makes it much easier to judge the proper cooking time.
- Check the package for netting instructions: Some boneless turkey breast roasts are designed to cook inside their netting so they hold their shape, so follow the package directions if yours comes wrapped.
- Start checking early: Begin checking the internal temperature around the four hour mark because turkey breasts vary in shape and thickness.
- Use a thermometer: The most reliable way to know when the turkey is ready is to check the thickest part and make sure it reaches 165 degrees Fahrenheit.
- Cook on low: The gentler heat gives lean turkey breast a better chance of staying tender and juicy.
- Add dairy at the end: Heavy cream and Parmesan are much less likely to separate when you stir them in after the turkey has finished cooking.
- Choose oil packed sun dried tomatoes: They stay softer and taste better in the finished sauce than very dry packaged tomatoes.
- Grate your own Parmesan: Freshly grated cheese melts into the sauce much more smoothly.
- Wait to add the spinach: Baby spinach only needs a few minutes in the hot sauce, so save it for the end.
- Let the turkey rest: Give the turkey about ten minutes before slicing so more of those juices stay inside the meat.
- Adjust the sauce as needed: If the sauce gets thicker than you like, stir in a small splash of chicken broth or heavy cream until it loosens up.
FAQs
Can I cook the turkey breast on high?
You can, but I prefer low heat for this particular recipe. Turkey breast is very lean, and cooking it gently gives you more room for error before it begins to dry out.
If you have the time, low is the way I would make it for my own family.
How do I know when the turkey breast is done?
Use an instant read meat thermometer and check the thickest part of the turkey breast. You are looking for an internal temperature of 165 degrees Fahrenheit.
Time is useful as a guide, but temperature should make the final call because the size and thickness of turkey breasts can vary.
Can I add the cream at the beginning?
I would save it for the end. Dairy can separate during several hours of slow cooking, and the finished sauce is smoother when you add the heavy cream and Parmesan after the turkey comes out.
What if my sauce is already thick?
If the Parmesan thickens the sauce to exactly where you want it, there is no reason to add the cornstarch mixture. I always take a look before adding it.
You want the sauce to coat the turkey nicely, not become so thick that it feels heavy.
Can I use a frozen turkey breast?
Thaw it completely first. Starting with a fully thawed turkey gives you much more predictable cooking and helps the meat cook safely and evenly throughout.
Can I make this for Thanksgiving instead of a whole turkey?
Absolutely. A boneless turkey breast is especially handy for a smaller family Thanksgiving when a whole turkey would leave you with far more food than you need.
You still get beautiful slices of turkey for the table, and the slow cooker frees up valuable oven space for all those side dishes.
Serving Ideas
- Mashed potatoes: Spoon the Parmesan cream sauce over a pile of fluffy mashed potatoes and you will understand why I always make extra potatoes.
- Roasted potatoes: Crispy roasted potatoes give you a nice texture contrast against the tender turkey and creamy sauce.
- Green beans: Simple green beans keep the plate fresh and work especially well for holiday dinners.
- Roasted broccoli: Broccoli is great for catching little spoonfuls of that creamy sauce.
- Dinner rolls: Warm rolls are practically made for wiping the last streaks of Parmesan sauce from the plate.
- Rice: A scoop of white or brown rice turns the turkey and sauce into a filling everyday meal.
- Pasta: Serve thick slices of turkey over buttered noodles or simple pasta and spoon the sauce over everything.
- Simple salad: A crisp green salad with a tangy dressing helps balance the richness of the cream and cheese.
Storage and Make Ahead Tips
- Refrigerate leftovers: Store leftover turkey and sauce together in an airtight container in the refrigerator for up to four days.
- Keep the turkey coated in sauce: The turkey stays juicier when the slices are stored submerged in or generously covered with the cream sauce.
- Reheat gently: Warm leftovers in a covered skillet over low heat or microwave individual portions at reduced power so the turkey does not dry out.
- Loosen thick sauce: Add a small splash of chicken broth or heavy cream if the sauce becomes very thick after chilling.
- Freeze the cooked turkey: Leftover cooked turkey can be frozen for up to two months, although the cream sauce may have a slightly different texture after thawing.
- Thaw overnight: Move frozen leftovers into the refrigerator the night before you plan to use them, then reheat gently and stir the sauce well.
- Prep seasonings ahead: You can measure your seasonings, chop the sun dried tomatoes, grate the Parmesan, and mince the garlic ahead of time so morning prep takes only a few minutes.
Slow Cooker Marry Me Turkey Breast
Ingredients
- 1 boneless turkey breast (about 3 to 4 pounds, thawed)
- 1 tsp salt
- ½ tsp black pepper
- 1 tsp garlic powder
- 1 tsp Italian seasoning
- 2 tbsp butter (softened)
- 4 cloves garlic (minced)
- ¾ cup chicken broth
- ½ cup sun dried tomatoes packed in oil (chopped and drained)
- ¾ cup heavy cream
- ¾ cup Parmesan cheese (freshly grated)
- 2 cups fresh baby spinach
- 1 tbsp cornstarch
- 1 tbsp cold water
- fresh basil or parsley (for garnish)
- Parmesan cheese (additional, for garnish)
Instructions
- Step 1: Dry and Season the Turkey – Pat the thawed turkey breast dry with paper towels, then place it into a five or six quart slow cooker. Drying the outside helps the seasonings stick instead of sliding around on a wet surface. Sprinkle the salt, black pepper, garlic powder, and Italian seasoning all over the turkey. I like to use my hands here so I can make sure the seasoning reaches the sides and any little tucked away spots.
- Step 2: Add the Butter and Garlic – Rub the softened butter over the top of the seasoned turkey breast. You do not need to make it fancy or perfectly even. Just give the top a nice coating. Sprinkle the minced garlic over and around the turkey so it can mingle with the broth as everything cooks. By the time dinner is getting close, your kitchen is going to smell pretty wonderful.
- Step 3: Add the Broth and Sun Dried Tomatoes – Pour the chicken broth around the turkey rather than directly over the top so you do not wash away all that seasoning you just added. Scatter the drained sun dried tomatoes around and over the turkey. They will soften as they cook and give the liquid underneath a deep savory flavor that eventually becomes part of the sauce.
- Step 4: Slow Cook Until Tender – Cover the slow cooker and cook the turkey on low for four to six hours. Because boneless turkey breasts can vary quite a bit in thickness, start checking the temperature around the four hour mark. Insert an instant read thermometer into the thickest portion of the turkey. It is ready when that thickest part reaches 165 degrees Fahrenheit. Do not keep cooking it just because the clock says you have time left. Turkey breast is lean, and pulling it at the proper temperature is one of the best things you can do to keep it juicy.
- Step 5: Rest the Turkey – Carefully move the cooked turkey breast to a cutting board or serving platter. Cover it loosely with foil and let it rest while you finish the sauce. About ten minutes of resting gives the juices inside the meat a chance to settle instead of spilling onto the cutting board as soon as you slice it. Meanwhile, switch the slow cooker to high so the cooking liquid is ready for the creamy finish.
- Step 6: Build the Parmesan Cream Sauce – Stir the heavy cream into the hot cooking liquid, then add the freshly grated Parmesan cheese. Stir until the cheese has melted and the sauce looks smooth. Adding the dairy at the end is important because heavy cream and cheese can sometimes separate when they sit in a slow cooker for hours. Finishing the sauce now gives you a much silkier result.
- Step 7: Wilt the Spinach – Add the fresh baby spinach directly to the sauce and stir it around until it begins to wilt. This does not take long at all. The leaves should soften and shrink into the sauce while still keeping some nice green color. I like this part because the whole dish suddenly looks finished, with little pockets of green spinach and red sun dried tomatoes throughout that creamy Parmesan sauce.
- Step 8: Thicken the Sauce – In a small bowl, whisk the cornstarch and cold water together until completely smooth. Stir that mixture into the sauce, cover the slow cooker, and let it cook on high for about ten to fifteen minutes. You are looking for a sauce that is hot, creamy, and thick enough to coat the back of a spoon. If your sauce already looks thick enough after adding the Parmesan, you can skip the cornstarch mixture.
- Step 9: Slice and Serve – Slice the rested turkey into thick, tender slices and arrange them on a serving platter. Spoon plenty of the creamy sauce over the top, making sure everybody gets some spinach and sun dried tomatoes too. Finish with fresh basil or parsley and a little more Parmesan. This is the moment when everyone suddenly seems to show up in the kitchen asking how long until dinner.
Notes
Substitutions
- Bone in turkey breast: You can use a bone in turkey breast, but it will probably need more cooking time, so rely on internal temperature rather than the clock.
- Half and half: Use half and half instead of heavy cream if you want a slightly lighter sauce, keeping in mind that it will not be quite as rich.
- Romano cheese: Romano can replace some or all of the Parmesan if that is what you have on hand.
- Asiago cheese: Asiago is another good alternative and gives the sauce a slightly sharper cheese flavor.
- Garlic paste: Replace the fresh minced garlic with about one teaspoon of garlic paste when you need a shortcut.
- Fresh kale: Kale can stand in for the spinach, but remove any tough stems and give it a little more time to soften in the hot sauce.
- Fresh basil: Fresh basil can be stirred into the sauce in place of spinach if your family prefers a stronger Italian herb flavor.
Variations
- Mushroom version: Add eight ounces of sliced mushrooms around the turkey before slow cooking so they become tender and soak up the savory cooking juices.
- Extra garlic version: Increase the garlic to six cloves and stir a little more fresh garlic into the sauce near the end if your family loves garlic as much as mine does.
- Spicy version: Add up to one half teaspoon crushed red pepper flakes for a noticeable little kick that balances the creamy sauce nicely.
- Bacon version: Sprinkle cooked crumbled bacon over the finished turkey right before serving for a salty smoky finish.
- Extra spinach version: Add another handful or two of baby spinach if you want more greens mixed into the sauce.
- Herb heavy version: Finish the platter with plenty of chopped basil and parsley for a brighter, fresher flavor.
Tips and Tricks
- Thaw the turkey completely: A fully thawed turkey cooks more evenly and makes it much easier to judge the proper cooking time.
- Check the package for netting instructions: Some boneless turkey breast roasts are designed to cook inside their netting so they hold their shape, so follow the package directions if yours comes wrapped.
- Start checking early: Begin checking the internal temperature around the four hour mark because turkey breasts vary in shape and thickness.
- Use a thermometer: The most reliable way to know when the turkey is ready is to check the thickest part and make sure it reaches 165 degrees Fahrenheit.
- Cook on low: The gentler heat gives lean turkey breast a better chance of staying tender and juicy.
- Add dairy at the end: Heavy cream and Parmesan are much less likely to separate when you stir them in after the turkey has finished cooking.
- Choose oil packed sun dried tomatoes: They stay softer and taste better in the finished sauce than very dry packaged tomatoes.
- Grate your own Parmesan: Freshly grated cheese melts into the sauce much more smoothly.
- Wait to add the spinach: Baby spinach only needs a few minutes in the hot sauce, so save it for the end.
- Let the turkey rest: Give the turkey about ten minutes before slicing so more of those juices stay inside the meat.
- Adjust the sauce as needed: If the sauce gets thicker than you like, stir in a small splash of chicken broth or heavy cream until it loosens up.
Serving Ideas
- Mashed potatoes: Spoon the Parmesan cream sauce over a pile of fluffy mashed potatoes and you will understand why I always make extra potatoes.
- Roasted potatoes: Crispy roasted potatoes give you a nice texture contrast against the tender turkey and creamy sauce.
- Green beans: Simple green beans keep the plate fresh and work especially well for holiday dinners.
- Roasted broccoli: Broccoli is great for catching little spoonfuls of that creamy sauce.
- Dinner rolls: Warm rolls are practically made for wiping the last streaks of Parmesan sauce from the plate.
- Rice: A scoop of white or brown rice turns the turkey and sauce into a filling everyday meal.
- Pasta: Serve thick slices of turkey over buttered noodles or simple pasta and spoon the sauce over everything.
- Simple salad: A crisp green salad with a tangy dressing helps balance the richness of the cream and cheese.
Storage and Make Ahead Tips
- Refrigerate leftovers: Store leftover turkey and sauce together in an airtight container in the refrigerator for up to four days.
- Keep the turkey coated in sauce: The turkey stays juicier when the slices are stored submerged in or generously covered with the cream sauce.
- Reheat gently: Warm leftovers in a covered skillet over low heat or microwave individual portions at reduced power so the turkey does not dry out.
- Loosen thick sauce: Add a small splash of chicken broth or heavy cream if the sauce becomes very thick after chilling.
- Freeze the cooked turkey: Leftover cooked turkey can be frozen for up to two months, although the cream sauce may have a slightly different texture after thawing.
- Thaw overnight: Move frozen leftovers into the refrigerator the night before you plan to use them, then reheat gently and stir the sauce well.
- Prep seasonings ahead: You can measure your seasonings, chop the sun dried tomatoes, grate the Parmesan, and mince the garlic ahead of time so morning prep takes only a few minutes.
Private Notes
More Marry Me Recipes
Loved this? Try one of these next.
- Slow Cooker Marry Me Chicken Soup
- Slow Cooker Marry Me Ravioli
- Marry Me Chicken Pasta
- Slow Cooker Creamy Marry Me Meatballs
Final Thoughts
There are dinners I make because everybody needs to eat, and then there are dinners that make the house feel a little warmer while everybody is eating. This one falls into that second group for me.
I love that Slow Cooker Marry Me Turkey Breast gives you the comforting feeling of a special turkey dinner without asking you to spend the entire afternoon hovering around the kitchen. You get tender slices of turkey, plenty of creamy Parmesan sauce, little bites of sun dried tomato, wilted spinach, and that garlicky smell that brings people to the table before you even call them.
And when life is busy, that matters.
You can put this together, let the slow cooker carry most of the load, and still bring something to the table that feels generous and thoughtful. Serve it with mashed potatoes and green beans for a holiday meal, or pile it next to rice or noodles on a regular weeknight when everybody needs something warm.
Either way, save yourself a little extra sauce. Around here, somebody always wants another spoonful.
