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Creamy Tuscan Turkey Breast with Spinach and Roasted Red Peppers
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Course Main Course
Cuisine Italian
Servings 4 people

Equipment

  • Slow Cooker
  • Measuring Cups
  • Knife

Ingredients
  

  • 1.5 pounds boneless turkey breast
  • 8 ounces cream cheese, cubed
  • 1/2 cup chicken broth
  • 3 garlic cloves, minced
  • 1 teaspoon Italian seasoning
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 cup jarred roasted red peppers, drained and sliced
  • 4 cups fresh spinach
  • 1/4 cup grated parmesan cheese

Instructions
 

  • Place the turkey breast in the bottom of the slow cooker.
  • Add the cream cheese cubes, chicken broth, minced garlic, Italian seasoning, salt, and black pepper on top of the turkey.
  • Cover and cook on low for 6 hours or until the turkey reaches an internal temperature of 165°F and shreds easily.
  • Remove the turkey, shred it with two forks, and return it to the slow cooker.
  • Stir in the sliced roasted red peppers and fresh spinach until the spinach wilts, about 5 minutes.
  • Sprinkle the parmesan cheese over the top before serving.

Notes

Shred the turkey directly in the sauce so it absorbs more flavor. If the sauce seems too thick after cooking, add a splash of broth before stirring in the spinach. Leftovers reheat well in a covered skillet over low heat with a little extra broth to loosen the cream sauce.
Course: Main Course
Cuisine: Italian
Equipment: Slow Cooker, Measuring Cups, Knife