Spoon diced tomatoes over turkey breast, along with 3 other ingredients, into slow cooker for a summer favorite that's always a yes in my house

This slow cooker 5-ingredient Amish-style tomato turkey pasta is one of those set-it-and-forget-it summer meals that earns an easy yes at my house. The method is as simple as it sounds: you spoon canned diced tomatoes over a raw turkey breast roast in the slow cooker, add just three more pantry ingredients, and let low, gentle heat do the rest. The idea borrows from homey Amish tomato and turkey casseroles—straightforward, thrifty, and comforting—but adapts them for a modern slow cooker and an easy pasta dinner. It’s light enough for warm weather, but still tastes like something your grandmother might have made from her pantry staples.

Serve the tomato-braised turkey spooned over hot cooked pasta, with a generous sprinkle of extra Parmesan if you like. A simple green salad with a sharp vinaigrette or sliced cucumbers in vinegar balances the richness and bright tomato sauce. Crusty bread or garlic toast is great for catching the extra juices from the slow cooker. If you’re feeding a crowd, add a platter of steamed or roasted green beans or sweet corn on the cob to keep the meal in that summery, farmhouse-comfort lane.

Servings: 6

2 to 2.5 lb boneless turkey breast roast (fresh or fully thawed)

Place the raw turkey breast roast in the bottom of a 5- to 6-quart slow cooker, skin-side up if it has skin. Pat it dry with paper towels so the seasoning sticks.

Sprinkle 1 1/2 teaspoons of the kosher salt evenly over the top and sides of the turkey breast roast.

Scatter the chopped onion around and over the turkey breast in the slow cooker, tucking some down along the sides so it can mingle with the cooking juices.

Using a spoon, pour and spoon the canned diced tomatoes (with all their juices) evenly over the top of the turkey breast roast, making sure the meat is well covered in spots. This close contact helps keep the turkey moist and builds a simple tomato sauce as it cooks.

Cover the slow cooker with the lid. Cook on LOW for 5 to 6 hours, or until the turkey breast reaches an internal temperature of 165°F (74°C) in the thickest part when checked with an instant-read thermometer and is very tender. Avoid lifting the lid during the first few hours, as this extends cooking time.

About 20 minutes before serving, cook the pasta in a large pot of well-salted boiling water according to package directions until al dente. Drain well and toss the hot pasta with the remaining 1/2 teaspoon kosher salt, adjusting to taste.

When the turkey is done, transfer the roast carefully to a cutting board. Let it rest for 5 to 10 minutes so the juices redistribute, then slice or shred the turkey into bite-size pieces using two forks or a sharp knife.

Stir the sliced or shredded turkey back into the tomato and onion mixture in the slow cooker, coating the meat in the sauce. Taste the sauce and adjust seasoning with a pinch more salt if needed.

To serve, spoon the tomato-braised turkey and its juices over warm cooked pasta on individual plates or in shallow bowls. Alternatively, you can add the drained pasta directly into the slow cooker and toss gently to coat, then serve family-style.

For a creamier version, stir in 1/2 cup of heavy cream or half-and-half at the very end of cooking, just before adding the turkey back into the tomato mixture. If you like a bit of heat, add a pinch of crushed red pepper flakes over the turkey before spooning on the diced tomatoes. To lean more into classic Amish pantry cooking, swap the onion for 1 cup of finely chopped celery or carrots, or use a mix of what you have. You can also substitute boneless, skinless chicken breasts for the turkey breast roast; reduce the cooking time slightly and begin checking for doneness around 4 hours on LOW. For a heartier pasta dish, stir in 1 cup of frozen peas or corn during the last 20 to 30 minutes of slow cooking so they warm through but stay bright. Food safety tips: Always start with a fully thawed turkey breast roast—frozen roasts should not go straight into the slow cooker, as they can stay too long in the temperature “danger zone” (40°F to 140°F). Use a reliable instant-read thermometer to confirm the turkey reaches at least 165°F (74°C) in the thickest part. Keep the slow cooker covered while cooking to maintain a safe, steady temperature, and refrigerate leftovers within 2 hours of serving in shallow containers. Reheat leftovers to at least 165°F before eating.