Slow Cooker Creamy Turkey Noodles
This Slow Cooker Creamy Turkey Noodles is SO EASY! Tender egg noodles and lean turkey in a luscious creamy sauce make the perfect cozy meal.
Servings: 6 servings
Ingredients
- 1 lb ground turkey
- 1 medium onion diced
- 2 cloves garlic minced
- 1 cup carrots sliced
- 1 cup celery diced
- 1 cup chicken broth
- 1 cup heavy cream
- 2 tsp Italian seasoning
- to taste salt and pepper
- 8 oz egg noodles
- fresh parsley chopped, for garnish
Instructions
Preparation
- Dice the onion, slice the carrots, chop the celery, and mince the garlic cloves finely.
Cooking the Turkey
- Optional: Brown the ground turkey in a skillet over medium heat until no longer pink, breaking it into bite-sized crumbles.
Slow Cooker Assembly
- Add the browned turkey (or raw), diced onion, garlic, carrots, celery, chicken broth, Italian seasoning, salt, and pepper to the slow cooker. Stir to combine.
- Cover and cook on low for 5-6 hours or on high for 3-4 hours until vegetables are tender and flavors meld.
- About 30 minutes before serving, stir in the egg noodles and heavy cream. Cover and continue cooking until noodles are tender, about 20-30 minutes. Stir occasionally to prevent sticking.
Serving
- Once noodles are cooked and sauce is creamy and thickened, sprinkle chopped fresh parsley on top. Serve warm and enjoy.
Equipment
- Slow Cooker
- Cutting board and knife
- Measuring cups and spoons
- Spoon or spatula
- Colander
Notes
- For a dairy-free version, substitute heavy cream with coconut cream or a plant-based cream alternative.
- Use vegetable broth instead of chicken broth for a vegetarian-friendly dish.
- Try gluten-free pasta or spiralized veggies instead of egg noodles for different dietary needs.
- Browning the turkey before adding enhances flavor but can be skipped for convenience.
- Store leftovers in an airtight container in the fridge for up to 3 days or freeze for up to 2 months.
