Slow Cooker Marry Me Turkey Breast

Start Cooking

Prep Time:15

Cook Time:6

Total Time:6 15

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

Click here to add your own private notes.

Servings: servings