There is something mighty comforting about a slow cooker supper that asks so little of you and still comes out rich, hearty, and company-worthy. This Amish-style Monterey Jack turkey pasta is the sort of practical dish that feels right at home in a Midwestern kitchen, where simple ingredients are often turned into something filling and generous. Laying the cheese right over the turkey lets everything melt down together as it cooks, making a tender, creamy pasta dinner that tastes like you fussed far more than you did.
This dish is lovely served with buttered green beans, a crisp lettuce salad, or sweet corn when it is in season. A basket of warm dinner rolls or thick slices of homemade bread fits right in too, especially for catching every bit of the creamy sauce. If you are feeding company, a dish of sliced tomatoes or a little fruit salad on the side rounds out the table in a simple, welcoming way.
Slow Cooker 4-Ingredient Amish Monterey Jack Turkey Pasta
Servings: 6
Ingredients
2 turkey tenderloins, about 1 1/2 pounds total
Directions
1. Lightly coat the inside of your slow cooker with cooking spray or a little butter if you like easier cleanup. Lay the turkey tenderloins in the bottom in an even layer.
2. Layer the Monterey Jack slices directly over the turkey so the meat is mostly covered. Spoon the condensed cream of chicken soup evenly over the top.
3. Cover and cook on low for 4 to 5 hours, or until the turkey is fully cooked and tender enough to slice or shred easily.
4. About 15 minutes before serving, cook the egg noodles in salted boiling water according to the package directions. Drain well.
5. Slice or shred the turkey right in the slow cooker, then stir it into the melted cheese and sauce. Fold in the cooked noodles until everything is evenly coated. Serve hot.
Variations & Tips
Add a little seasoning: Even with just four main ingredients, a pinch of black pepper, garlic powder, onion powder, or a little parsley can wake the whole dish up nicely. If your family likes a bit more savor, stir in those pantry seasonings at the end to taste.
Use different pasta shapes: Egg noodles are tender and traditional-feeling, but rotini, shells, or even elbow macaroni will do the job just fine. Choose a pasta shape that catches that creamy sauce well and cook it separately so it keeps a good texture.
Try chicken in place of turkey: If turkey tenderloins are not handy, boneless skinless chicken breasts or chicken tenderloins work much the same way. Keep an eye on the cooking time, since smaller pieces may cook a little faster.
Keep the cheese smooth: For the creamiest finish, wait until the meat is done before stirring everything together. That way the cheese has time to melt gently over the turkey instead of clumping from too much early stirring.
Make it a fuller meal: Stir in cooked peas, sautéed mushrooms, or steamed broccoli at the end if you want to stretch the dish for a larger table. It is a good way to add color and make supper feel complete without much extra trouble.
