Crockpot Homestyle Mozzarella Mushroom Turkey Breast

Why You’ll Love This Crockpot Recipe

• The combination of turkey breast, mushrooms, and cream of mushroom soup creates a rich, flavorful sauce that will have your family licking their plates clean.
• The garlic butter and mozzarella add a delicious, gooey cheese finish that takes this dish to the next level.
• This recipe is incredibly easy to prepare with just 5 minutes of prep time.
• The Crockpot does all the work, making this a hands-off, stress-free dinner option.

Key Ingredients & Flavor Notes

The star of this dish is the turkey breast, which is lean and packed with protein. The cremini mushrooms add an earthy flavor and a satisfying texture. The cream of mushroom soup serves as the base for the rich, creamy sauce, while the mozzarella and garlic butter add a cheesy, garlicky finish that's simply irresistible.

Chef’s Tips for Foolproof Slow Cooking

For the best results, make sure to place the turkey breast in the center of the Crockpot and arrange the mushrooms evenly on top. This will ensure that everything cooks evenly and that the flavors meld together perfectly. Also, resist the temptation to open the lid during cooking, as this can extend the cooking time and affect the overall texture of the dish.

Ingredients

• 2 thick boneless turkey breast cutlets
• 16 oz sliced cremini mushrooms
• 10.5 oz can condensed cream of mushroom soup
• 2 cups shredded whole milk mozzarella cheese
• 2 pats of garlic herb butter

Step-by-Step Instructions

1. Place the two thick turkey breast cutlets into the center of the Crockpot basin.
2. Scatter the sliced cremini mushrooms evenly across the turkey breast.
3. Pour the condensed cream of mushroom soup over the mushrooms and turkey.
4. Sprinkle the shredded mozzarella cheese evenly over the top.
5. Place two pats of garlic herb butter on top of the cheese.
6. Cover and cook on LOW for 6-8 hours or on HIGH for 3-4 hours, or until the turkey is cooked through and reaches an internal temperature of 165°F (74°C).
7. Carefully shred the turkey breast using two forks and stir to combine with the sauce.
8. Serve the turkey and mushroom mixture over your favorite pasta or rice and enjoy!

What to Serve With It & Storage Tips

This Crockpot Homestyle Mozzarella Mushroom Turkey Breast is delicious served over garlic butter penne pasta, but it also pairs well with brown rice, mashed potatoes, or even a side of crusty bread to soak up the sauce. For leftovers, store any remaining turkey and mushroom mixture in an airtight container in the refrigerator for up to 5 days. To reheat, simply place the desired amount in a microwave-safe dish and heat until warmed through. You can also freeze individual portions for up to 3 months.

Frequently Asked Questions

Question?

Can I use fresh mushrooms instead of canned?

Yes, you can use fresh mushrooms instead of canned. Simply slice them and sauté them in a pan with a bit of butter or olive oil until they release their moisture and begin to brown. Then, proceed with the recipe as instructed.

Question?

Can I use a different type of cheese?

While mozzarella is the recommended cheese for this recipe, you can experiment with other cheeses like cheddar, provolone, or even a blend of your favorites. Keep in mind that the flavor and texture may vary slightly.

Question?

Can I make this recipe in the Instant Pot?

Yes, you can adapt this recipe for the Instant Pot. To do so, follow the same steps, but cook on high pressure for 20-25 minutes, followed by a natural pressure release for at least 10 minutes. Once the pressure has released, carefully open the lid and shred the turkey breast before serving.