This cozy slow cooker turkey pasta is the kind of creamy, stick-to-your-ribs supper that reminds me of church potlucks and farm suppers from years ago. It leans on simple Amish-style pantry thinking: a few honest ingredients, cooked low and slow, turning into something everyone goes back for seconds of. You start by spooning cottage cheese right over raw turkey thighs in the slow cooker, add just three more ingredients, and let time do the work. By the time you stir in the hot pasta, you’ve got a rich, tangy, comforting dish that tastes like it took all day in a farmhouse kitchen—because it did, but the slow cooker did most of the tending.
Serve this creamy turkey cottage cheese pasta ladled into warm bowls, with a side of buttered peas or green beans and a simple lettuce salad dressed with vinegar and a pinch of sugar, the way our mothers did. A slice of crusty bread or warm dinner rolls is perfect for catching every last bit of sauce. It pairs nicely with iced tea or a glass of cold milk, and if you want to finish the meal in true Midwestern fashion, a slice of pie or a dish of applesauce on the side feels just right.
Slow Cooker Cottage Cheese Turkey PastaServings: 6
Ingredients
2 1/2 to 3 pounds bone-in turkey thighs, skin removed if desired
1 teaspoon kosher salt
1/2 teaspoon black pepper
2 cups small-curd cottage cheese
1 (10.5-ounce) can cream of mushroom soup
12 ounces dry pasta (egg noodles or short pasta like rotini or penne)
Directions
Place the raw turkey thighs in the bottom of a 5- to 6-quart slow cooker. If they are very large, arrange them in a single snug layer so they all touch the bottom as much as possible.
Sprinkle the turkey thighs evenly with the salt and black pepper.
Spoon the cottage cheese over the turkey thighs, covering them as evenly as you can. It does not need to be perfect, but you want most of the meat tucked under that cottage cheese blanket.
Spoon the cream of mushroom soup over the cottage cheese. Use the back of the spoon to gently spread it so there are no big dry spots showing.
Cover the slow cooker with the lid and cook on LOW for 6 to 7 hours, or on HIGH for 3 1/2 to 4 hours, until the turkey is very tender and reaches at least 165°F in the thickest part.
Near the end of the cooking time, bring a large pot of salted water to a boil. Cook the pasta according to the package directions until just al dente. Drain well.
Once the turkey is done, carefully remove the thighs to a cutting board. Discard any skin and pull the meat from the bones, shredding it into bite-size pieces with two forks. Return the shredded turkey to the slow cooker and stir it into the creamy cottage cheese mixture until well combined.
Add the drained hot pasta to the slow cooker and gently fold it into the creamy turkey mixture until the pasta is well coated. If the mixture seems too thick, you can stir in a splash or two of hot water or a bit of milk to loosen it.
Taste and adjust seasoning with a little more salt and pepper if needed. Cover and let the pasta sit on WARM for about 5 to 10 minutes so the flavors settle together before serving.
Variations & Tips
You can change the cream soup to cream of chicken or cream of celery for a slightly different flavor, keeping the same easy method of spooning cottage cheese over the turkey thighs first. For a bit of color and sweetness, stir in 1 to 2 cups of thawed frozen peas or mixed vegetables during the last 30 minutes of slow cooking, before you add the pasta. If you prefer a touch of cheese, sprinkle 1/2 to 1 cup of shredded mild cheddar or Colby over the top right after stirring in the pasta, then cover and let it melt on WARM. To lighten things up a bit, you can use low-fat cottage cheese and a reduced-sodium cream soup, and choose whole wheat pasta. If you only have boneless, skinless turkey thighs, reduce the cook time slightly and check for doneness around 5 hours on LOW. For food safety, always place raw turkey directly into the slow cooker and keep the lid on while cooking so the temperature climbs steadily; do not brown the turkey first and then let it sit out. Make sure the turkey reaches at least 165°F in the thickest part before shredding. Cool leftovers promptly and refrigerate within 2 hours, and reheat until steaming hot before serving again. If your slow cooker runs hot, check earlier to avoid drying out the sauce, and add a splash of water or milk if it gets too thick as it sits.
