This is the kind of slow cooker supper that has quietly fed farm families around here for generations: nothing fancy, just a turkey breast, a can of cream of celery soup, and a couple of helpers to turn it into a full meal. I learned this style of cooking from older Amish neighbors, who prized recipes you could set in the morning and come home to in the evening, with the house smelling like comfort. The noodles cook right in the slow cooker toward the end, soaking up that savory, creamy gravy. It’s the sort of dish you pour together in a few minutes, then let time and low heat do the rest—always a yes at my table.
Serve the creamy turkey and noodles in wide, shallow bowls so that every bite gets plenty of sauce. A simple side of buttered peas or green beans and a pan of warm dinner rolls or sliced homemade bread fits right in with this Midwestern-style meal. A crisp lettuce salad with a light vinaigrette helps balance the richness. If you like, pass black pepper at the table and maybe a little extra salt so folks can season their own bowls.
Slow Cooker Cream of Celery Turkey NoodlesServings: 6
Ingredients
2 to 2 1/2 pounds boneless skinless turkey breast (thawed)
2 (10.5-ounce) cans condensed cream of celery soup
1 1/2 cups low-sodium chicken broth or water
12 ounces wide egg noodles (dried, uncooked)
Directions
Place the raw turkey breast in the bottom of a 5- to 6-quart slow cooker, laying it as flat as you can so the meat cooks evenly.
In a bowl or large measuring cup, whisk together the condensed cream of celery soup and the chicken broth (or water) until fairly smooth. It doesn’t have to be perfect; a few small lumps are fine.
Pour the cream of celery mixture evenly over the turkey breast in the slow cooker, making sure the meat is mostly covered. Use a spatula to scrape out every bit so you don’t waste any.
Cover the slow cooker with the lid. Cook on LOW for 5 to 6 hours, or on HIGH for 3 to 4 hours, until the turkey breast is very tender and reaches at least 165°F in the thickest part.
When the turkey is cooked through and tender, use two forks to shred or chunk it directly in the slow cooker, stirring it into the creamy sauce.
Stir in the dry egg noodles, pressing them down gently so they are mostly submerged in the sauce. If the mixture seems too thick to cover the noodles, add a splash or two of extra broth or water.
Cover again and cook on HIGH for 20 to 30 minutes, stirring once halfway through, until the noodles are tender but not mushy. Slow cookers vary, so start checking at about 15 minutes.
Once the noodles are done, give everything a good stir. Taste and add a little salt and pepper at the table if you like. Serve hot, spooned into bowls with plenty of the creamy sauce.
Variations & Tips
You can tuck a few simple changes into this basic recipe without losing its easy charm. For a richer flavor, stir in 2 tablespoons of butter when you add the noodles. If you like a bit more body to the sauce, whisk 1/4 cup of sour cream into the hot mixture right before serving—don’t cook it too long afterward or it may separate. For extra vegetables, you can add 1 to 2 cups of frozen peas and carrots or mixed vegetables during the last 20 to 30 minutes when you add the noodles; they’ll cook through while the noodles soften. If you don’t have chicken broth, plain water works; just taste at the end and adjust the seasoning. You can also swap in turkey tenderloins or even boneless, skinless chicken breasts if that’s what you have on hand. For a slightly lighter version, use one can of cream of celery and one can of a lighter cream soup, thinning with a bit more broth. Food safety notes: Always start with fully thawed turkey breast; cooking from frozen in a slow cooker is not recommended because the meat can stay too long in the temperature “danger zone.” Make sure the internal temperature of the turkey reaches at least 165°F before shredding. Keep the slow cooker covered as much as possible so the temperature stays steady, and refrigerate leftovers within 2 hours of cooking in shallow containers. Leftovers reheat well on the stovetop over low heat with a splash of broth or water to loosen the sauce.
