Cheesy Yellow Curry Turkey Breast in the Crockpot for Fall

Name: Crockpot Cheesy Yellow Curry Turkey Breast
Prep time: 15 min
Cook time: 6 h
Total time: 6 h 15 min
Cuisine: American
Ingredients: 2 lb boneless skinless turkey breast, cut into 1-inch cubes; 1 large sweet potato, peeled and diced; 1 red bell pepper, chopped; 1 medium yellow onion, diced; 3 cloves garlic, minced; 1 tbsp freshly grated ginger; 3 tbsp yellow curry paste; 1 can (13 1/2 oz) unsweetened coconut milk; 1/2 cup chicken broth; 1 tbsp low-sodium soy sauce; 1 tsp sea salt; 1/4 tsp black pepper; 1 1/2 cups shredded low-moisture mozzarella cheese; 2 tbsp fresh cilantro, chopped for garnish

Bring warm comfort to your table with this cozy slow cooker meal. Tender turkey breast and sweet potatoes simmer low and slow in a rich coconut yellow curry sauce, finished with a topping of gooey melted mozzarella. It is an effortless weeknight dinner that requires minimal hands-off prep while filling your home with an incredible fragrant aroma.

Crockpot Cheesy Yellow Curry Turkey Breast, an easy crockpot dinner recipe

Prep: 15 minCook: 6 hrTotal: 6 hr 15 minServes: 6

Ingredients

2 lb boneless skinless turkey breast, cut into 1-inch cubes
1 large sweet potato, peeled and diced
1 red bell pepper, chopped
1 medium yellow onion, diced
3 cloves garlic, minced
1 tbsp freshly grated ginger
3 tbsp yellow curry paste
1 can (13 1/2 oz) unsweetened coconut milk
1/2 cup chicken broth
1 tbsp low-sodium soy sauce
1 tsp sea salt
1/4 tsp black pepper
1 1/2 cups shredded low-moisture mozzarella cheese
2 tbsp fresh cilantro, chopped for garnish

Instructions

Add the diced sweet potato, red bell pepper, and yellow onion into the bottom of a 6-quart crockpot.
Place the cubed turkey breast on top of the vegetables.
In a bowl, whisk together the yellow curry paste, coconut milk, chicken broth, garlic, ginger, soy sauce, sea salt, and black pepper until smooth. Pour evenly over the turkey and vegetables.
Cover and cook on LOW for 5 to 6 hours (or HIGH for 3 hours) until the turkey reaches an internal temperature of 165 F and the sweet potatoes are tender.
Sprinkle the shredded mozzarella cheese evenly over the surface of the curry. Cover for an additional 15 minutes on LOW until the cheese is completely melted and bubbling.
Garnish with chopped fresh cilantro and serve hot over cooked jasmine rice or with warm naan bread.

Tips

For best cheese pull results, shred low-moisture mozzarella from a block rather than buying pre-shredded bag cheese.
Store leftovers in an airtight container in the refrigerator for up to 3 days and reheat gently on the stovetop.
If you prefer extra heat, add 1/2 teaspoon of red pepper flakes along with the curry paste.