🦃🍄🤍 Slow Cooker Creamy Mushroom Turkey
Tender Slow Cooker Turkey Breast with Creamy Mushroom Gravy
This Slow Cooker Creamy Mushroom Turkey is the ultimate comforting family dinner! A juicy, perfectly seasoned boneless turkey breast slowly cooks with fresh mushrooms, sweet onions, savory chicken broth, and rich cream of mushroom soup. As everything cooks together, the ingredients create a deliciously creamy mushroom gravy that coats every slice of tender turkey.
Serve it over a generous bed of buttery mashed potatoes, spoon plenty of warm mushroom gravy over the top, and enjoy a cozy homemade dinner that tastes like a special Sunday meal without spending hours in the kitchen! 🤤🍄🤍
⏱️ Prep Time: 10 minutes 🔥 Cook Time: Approximately 4–6 hours on LOW ⏰ Total Time: Approximately 4 hours 25 minutes–6 hours 25 minutes, including resting 🍽️ Servings: 4–6 🥘 Cooking Method: Slow Cooker / Crock-Pot 🌡️ Safe Internal Temperature: 165°F (74°C)
🛒 Ingredients
For the turkey:
- 1 fully thawed, raw boneless, skinless turkey breast, 2½–3 lb (1.1–1.4 kg)
- 1 medium yellow onion, peeled and thinly sliced
- 8 oz (225 g) fresh mushrooms, cleaned and sliced
- ½ cup (120 ml) low-sodium chicken broth
- 1 can (10.5 oz / 298 g) condensed cream of mushroom soup
For the seasoning mixture:
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon dried thyme
- ½ teaspoon freshly cracked black pepper
- ¼ teaspoon salt, or to taste
For serving:
- 4–6 servings creamy mashed potatoes
- Fresh chopped parsley, optional
👩🍳 Instructions
1. Prepare the Slow Cooker
Use a 5–6-quart slow cooker.
Make sure the turkey breast is completely thawed before cooking. Remove any packaging, netting, or unwanted parts according to the product instructions.
Pat the turkey breast thoroughly dry using paper towels. This helps the seasoning stick evenly to the surface.
2. Create the Onion Base
Peel the yellow onion and slice it into thin, even strips.
Spread the sliced onions evenly across the bottom of the slow cooker.
The onions create a flavorful base for the turkey while adding natural sweetness to the creamy mushroom gravy.
3. Prepare the Turkey Seasoning
In a small bowl, combine:
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon dried thyme
- ½ teaspoon freshly cracked black pepper
- ¼ teaspoon salt
Mix until all the seasonings are evenly distributed.
Rub the seasoning mixture over the entire surface of the raw turkey breast, covering the top, sides, and exposed edges.
4. Place the Turkey in the Slow Cooker
Carefully position the seasoned turkey breast directly on top of the sliced onions.
Arrange it in the center of the slow cooker, keeping it in one piece.
Make sure the turkey sits securely and the lid can close completely.
5. Add the Fresh Mushrooms
Clean the fresh mushrooms and slice them into even pieces.
Distribute the sliced mushrooms around the turkey breast and partly over the top.
The mushrooms will soften during cooking and release their earthy flavor into the broth and creamy sauce.
6. Pour in the Chicken Broth
Measure ½ cup (120 ml) of low-sodium chicken broth.
Slowly pour the broth around the sides of the turkey breast.
Avoid washing away the seasoning on top of the turkey.
The broth provides moisture and creates a flavorful cooking liquid that combines with the mushroom soup.
7. Add the Cream of Mushroom Soup
Open the can of condensed cream of mushroom soup.
Spoon the soup evenly over the turkey breast and mushrooms.
Spread it gently with the back of a spoon so the turkey is generously covered.
Do not dilute the condensed soup separately; it will combine with the chicken broth and natural cooking juices as everything cooks.
8. Slow Cook Until Tender
Place the lid securely on the slow cooker.
Cook on LOW for approximately 4–6 hours.
Begin checking the turkey around the 3-hour mark, especially if the breast is closer to 2½ lb or relatively thin.
Cooking time will depend on the slow cooker, the shape and thickness of the turkey breast, and whether it is tied or rolled.
Insert a food thermometer into the thickest part of the turkey breast without touching the bottom of the cooker.
The turkey must reach an internal temperature of 165°F (74°C) before serving.
Do not rely on cooking time or appearance alone to determine whether the turkey is fully cooked.
9. Carefully Remove and Rest the Turkey
Once the turkey reaches 165°F (74°C), carefully transfer it to a clean cutting board using two large forks or heat-resistant utensils.
The turkey will be hot and tender, so handle it gently to keep it intact.
Loosely cover it with aluminum foil and let it rest for 10–15 minutes.
Resting allows the juices to settle throughout the meat, helping keep every slice moist and flavorful.
10. Prepare the Creamy Mushroom Gravy
While the turkey rests, gently stir the remaining cooking liquid inside the slow cooker.
Combine the melted mushroom soup, chicken broth, softened onions, mushrooms, and turkey juices until the mixture becomes a smooth, creamy gravy.
Be gentle when stirring so the mushroom slices remain intact.
Taste the gravy and adjust the seasoning with additional black pepper, garlic powder, or salt if needed.
If the gravy is too thin, transfer it to a saucepan and simmer gently until it reaches your preferred consistency.
For a thicker gravy, you can also stir together 1 tablespoon cornstarch with 1 tablespoon cold water, then gradually whisk it into the simmering gravy until thickened.
11. Slice the Turkey Breast
After resting, place the turkey breast on a cutting board.
Using a sharp carving knife, slice the turkey across the grain into even slices approximately ½ inch thick.
Keep the slices together as you cut to make transferring and arranging them easier.
The inside should be fully cooked, tender, and juicy.
12. Prepare the Mashed Potatoes
Prepare your favorite creamy mashed potatoes.
For extra flavor, mix in butter, warm milk, salt, and freshly cracked black pepper.
Spoon a generous portion of mashed potatoes onto each serving plate.
13. Arrange and Serve
Arrange several slices of turkey breast alongside or slightly overlapping the mashed potatoes.
Spoon the cooked mushrooms and softened onions around and between the turkey slices.
Pour a generous amount of warm creamy mushroom gravy underneath the turkey and over the top.
Make sure the exposed cut surfaces are coated with gravy to keep every slice moist.
Finish with a little freshly chopped parsley if desired.
Serve immediately while everything is warm and creamy!
💡 Pro Tips for the Best Creamy Mushroom Turkey
- Use a fully thawed turkey breast: This helps the turkey cook more evenly and safely.
- Choose fresh mushrooms: Cremini or white button mushrooms both work beautifully.
- Pat the turkey dry: This helps the seasoning adhere to the meat.
- Don’t add too much salt: Condensed soup and some commercially prepared turkey breasts already contain sodium.
- Keep the lid closed: Opening the slow cooker repeatedly releases heat and can extend cooking time.
- Use a meat thermometer: Always verify that the thickest part reaches 165°F.
- Don’t overcook the breast: Remove it as soon as it reaches the required temperature.
- Rest before slicing: This helps retain moisture and improves the texture.
- Finish the gravy separately: This gives you better control over its thickness without overcooking the turkey.
- Coat every slice: Spoon gravy over the cut surfaces immediately before serving.
🍽️ What to Serve with Creamy Mushroom Turkey
Creamy Mashed Potatoes
Perfect for soaking up mushroom gravy.
Garlic Butter Green Beans
A fresh and flavorful vegetable side.
Warm Dinner Rolls
Perfect for enjoying every drop of gravy.
Roasted Carrots
A naturally sweet addition to the meal.
Other delicious options include:
- Buttered egg noodles
- Garlic Parmesan rice
- Roasted baby potatoes
- Steamed broccoli
- Homemade stuffing
- Fresh garden salad
🧊 Storage & Reheating
Refrigerator: Allow leftovers to cool slightly and refrigerate in airtight containers within 2 hours. Store turkey and mushroom gravy for 3–4 days.
Freezer: Freeze sliced turkey with mushroom gravy in airtight freezer-safe containers for up to 2–3 months for best quality.
Reheating: Reheat gently in a covered saucepan over medium-low heat or in the microwave, adding a splash of chicken broth if the gravy becomes too thick. Reheat leftovers to 165°F (74°C).
Important: Keep the turkey covered with gravy during reheating to help prevent it from drying out.
❤️ Why You’ll Love This Recipe
- Only 10 minutes of preparation.
- Tender, juicy boneless turkey breast.
- Rich homemade-style creamy mushroom gravy.
- Fresh mushrooms and sweet onions in every serving.
- Simple pantry-friendly ingredients.
- Perfect for Sunday dinners, holidays, and busy weeknights.
- Delicious served over creamy mashed potatoes.
- Minimal hands-on cooking and easy cleanup.
📌 Recipe Notes
- A 5–6-quart slow cooker is recommended.
- Cooking time is approximate and depends on turkey thickness and appliance performance.
- Keep the turkey breast whole during cooking for better moisture retention.
- Always verify 165°F (74°C) in the thickest portion.
- The gravy can be adjusted separately after removing the turkey.
This Slow Cooker Creamy Mushroom Turkey is pure comfort food! Tender slices of seasoned turkey, plenty of buttery mushrooms, sweet onions, and rich creamy gravy served over fluffy mashed potatoes. One bite and this easy Crock-Pot dinner might become a new family favorite! 🦃🍄🤍
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