Just when you thought weeknight dinners couldn’t get any easier, we’re serving up 20 delicious turkey crockpot recipes that practically cook themselves! Perfect for busy schedules, these comforting meals deliver maximum flavor with minimal effort. From cozy classics to new favorites, your slow cooker is about to become your best kitchen helper. Let’s dive into these fuss-free feasts that will have everyone asking for seconds!
Slow Cooker Turkey Breast with Herbs
Whether you’re hosting a holiday gathering or simply craving a comforting meal, this slow cooker turkey breast delivers juicy, flavorful results with minimal effort. We’ll walk through each step methodically to ensure success, even if you’re new to cooking with a slow cooker.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 240 minutes
Ingredients
– 1 (4-pound) bone-in turkey breast, patted dry with paper towels
– 2 tablespoons rich extra virgin olive oil
– 1 tablespoon coarse kosher salt
– 2 teaspoons freshly cracked black pepper
– 1 tablespoon dried rosemary, crushed between your fingers to release its aroma
– 1 tablespoon dried thyme, fragrant and earthy
– 4 cloves fresh garlic, minced finely
– 1 cup low-sodium chicken broth, warmed slightly
– 1 medium yellow onion, sliced into thin half-moons
– 2 stalks crisp celery, chopped into 1-inch pieces
– 2 large carrots, peeled and cut into 1-inch chunks
Instructions
1. Pat the 4-pound bone-in turkey breast completely dry with paper towels to ensure a crispier skin.
2. Rub the turkey breast all over with 2 tablespoons of rich extra virgin olive oil.
3. In a small bowl, combine 1 tablespoon coarse kosher salt, 2 teaspoons freshly cracked black pepper, 1 tablespoon dried rosemary, 1 tablespoon dried thyme, and 4 cloves of minced fresh garlic to create a herb rub.
4. Massage the herb rub evenly over the entire surface of the turkey breast, including under the skin if possible for deeper flavor.
5. Place 1 medium yellow onion, 2 stalks of crisp celery, and 2 large carrots in the bottom of a 6-quart slow cooker to create a vegetable trivet.
6. Set the seasoned turkey breast on top of the vegetables in the slow cooker.
7. Pour 1 cup of warmed low-sodium chicken broth around the turkey, avoiding washing off the herb rub.
8. Cover the slow cooker with its lid and cook on the LOW setting for exactly 4 hours, or until the internal temperature reaches 165°F when checked with a meat thermometer inserted into the thickest part.
9. Carefully transfer the turkey breast to a cutting board and let it rest for 15 minutes before slicing to retain its juices.
10. Strain the cooking liquid from the slow cooker through a fine-mesh sieve into a saucepan to make a quick gravy, if desired.
Vividly golden and infused with aromatic herbs, this turkey breast emerges tender and moist, with the vegetables lending a subtle sweetness to the broth. Serve it sliced over mashed potatoes or shred it for sandwiches, using the strained cooking liquid as a flavorful base for gravy to drizzle over each plate.
Crockpot Turkey and Wild Rice Soup
A comforting bowl of Crockpot Turkey and Wild Rice Soup is the perfect way to transform leftover holiday turkey into a nourishing meal that practically cooks itself. As the slow cooker works its magic, the rich flavors meld together, creating a hearty soup that’s both satisfying and simple to prepare. Let’s walk through each step together to ensure your soup turns out perfectly every time.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 240 minutes
Ingredients
– 1 tablespoon rich extra virgin olive oil
– 1 medium yellow onion, finely diced
– 2 large carrots, peeled and sliced into 1/4-inch coins
– 2 celery stalks, thinly sliced
– 3 cloves fresh garlic, minced
– 4 cups rich homemade turkey or chicken broth
– 1 cup uncooked wild rice blend
– 3 cups shredded cooked turkey breast
– 1 teaspoon dried thyme
– 1/2 teaspoon freshly ground black pepper
– 1/2 cup heavy cream
– 2 tablespoons chopped fresh parsley
Instructions
1. Heat 1 tablespoon of rich extra virgin olive oil in a large skillet over medium heat for 1 minute until shimmering.
2. Add 1 finely diced medium yellow onion to the skillet and sauté for 5 minutes until translucent and fragrant.
3. Stir in 2 sliced large carrots and 2 thinly sliced celery stalks, cooking for 4 more minutes until slightly softened.
4. Add 3 minced cloves of fresh garlic and cook for 30 seconds until aromatic, being careful not to burn it.
5. Transfer the vegetable mixture to your slow cooker insert.
6. Pour 4 cups of rich homemade turkey or chicken broth into the slow cooker with the vegetables.
7. Add 1 cup of uncooked wild rice blend to the slow cooker, stirring to combine all ingredients.
8. Cover the slow cooker and cook on HIGH setting for 3 hours, until the rice is tender but still slightly chewy.
9. Stir in 3 cups of shredded cooked turkey breast, 1 teaspoon of dried thyme, and 1/2 teaspoon of freshly ground black pepper.
10. Continue cooking on HIGH for 1 more hour to allow the flavors to meld and the turkey to heat through.
11. Turn off the slow cooker and stir in 1/2 cup of heavy cream until fully incorporated and the soup is creamy.
12. Garnish each serving with 2 tablespoons of chopped fresh parsley just before serving.
Buttery wild rice provides delightful texture against the tender turkey, while the creamy broth carries subtle herbal notes from the thyme. For a bright finish, squeeze fresh lemon juice over individual bowls, or serve with crusty artisan bread for dipping into the rich, velvety soup.
Easy Turkey Chili in the Crockpot
Facing a chilly evening and craving something hearty? This easy turkey chili in the crockpot is your answer—a hands-off, flavor-packed meal that simmers to perfection while you go about your day. Let’s walk through each simple step together, ensuring you end up with a comforting bowl every time.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 240 minutes
Ingredients
– 1 tablespoon of rich extra virgin olive oil
– 1 pound of lean ground turkey
– 1 large yellow onion, finely diced
– 3 cloves of fresh garlic, minced
– 1 red bell pepper, chopped into small pieces
– 1 (15-ounce) can of fire-roasted diced tomatoes
– 1 (15-ounce) can of dark red kidney beans, drained and rinsed
– 2 cups of low-sodium chicken broth
– 2 tablespoons of chili powder
– 1 teaspoon of ground cumin
– 1 teaspoon of smoked paprika
– ½ teaspoon of finely ground black pepper
– ½ teaspoon of sea salt
Instructions
1. Heat 1 tablespoon of rich extra virgin olive oil in a large skillet over medium-high heat until it shimmers, about 1 minute.
2. Add 1 pound of lean ground turkey to the skillet, breaking it apart with a wooden spoon into small crumbles.
3. Cook the turkey for 5–7 minutes, stirring occasionally, until it is no longer pink and lightly browned.
4. Transfer the cooked turkey to a 6-quart crockpot using a slotted spoon, leaving any excess fat behind in the skillet.
5. In the same skillet, add 1 large yellow onion, finely diced, and sauté over medium heat for 3–4 minutes until softened.
6. Stir in 3 cloves of fresh garlic, minced, and cook for 1 more minute until fragrant.
7. Add 1 red bell pepper, chopped into small pieces, to the skillet and cook for 2–3 minutes until slightly tender.
8. Tip: Sautéing the vegetables first deepens their flavor, so don’t skip this step for a richer chili.
9. Transfer the vegetable mixture from the skillet to the crockpot with the turkey.
10. Pour 1 (15-ounce) can of fire-roasted diced tomatoes and 1 (15-ounce) can of dark red kidney beans, drained and rinsed, into the crockpot.
11. Add 2 cups of low-sodium chicken broth to the crockpot, stirring gently to combine all ingredients.
12. Sprinkle in 2 tablespoons of chili powder, 1 teaspoon of ground cumin, 1 teaspoon of smoked paprika, ½ teaspoon of finely ground black pepper, and ½ teaspoon of sea salt.
13. Stir everything in the crockpot until the spices are evenly distributed throughout the mixture.
14. Cover the crockpot with its lid and set it to cook on low heat for 4 hours.
15. Tip: Avoid lifting the lid during cooking to maintain a steady temperature and prevent heat loss.
16. After 4 hours, remove the lid and give the chili a good stir to check the consistency.
17. If the chili seems too thin, let it cook uncovered on low for an additional 15–20 minutes to thicken slightly.
18. Tip: For a thicker chili, mash a small portion of the beans against the side of the crockpot with a spoon before serving.
19. Ladle the hot chili into bowls, being careful as it will be very hot.
20. Serve immediately while warm, garnishing as desired with toppings like shredded cheese or sour cream.
Now, savor the results of your slow-cooked effort. Notice how the chili boasts a thick, hearty texture with tender turkey and beans, while the fire-roasted tomatoes and smoked paprika lend a subtle, smoky depth that warms you from the inside out. Try serving it over a bed of fluffy rice or with a side of cornbread for a complete, satisfying meal that’s perfect for cozy gatherings or busy weeknights.
Slow Cooker Turkey and Stuffing Casserole
Many of us crave that comforting Thanksgiving flavor without the all-day kitchen marathon, and this slow cooker turkey and stuffing casserole delivers exactly that. Making it is wonderfully straightforward: you’ll layer seasoned turkey with a savory bread mixture and let your slow cooker do the heavy lifting, resulting in a cozy, complete meal with minimal hands-on time.
Serving: 6 | Pre Time: 20 minutes | Cooking Time: 4 hours
Ingredients
– 1.5 pounds boneless, skinless turkey breast, cut into 1-inch cubes
– 1 tablespoon rich extra virgin olive oil
– 1 medium yellow onion, finely diced
– 2 stalks crisp celery, finely chopped
– 2 cloves aromatic garlic, minced
– 1 teaspoon dried sage leaves, crumbled
– 1 teaspoon dried thyme leaves
– 1/2 teaspoon finely ground black pepper
– 1/2 teaspoon kosher salt
– 4 cups day-old rustic bread, cut into 1/2-inch cubes
– 1 cup low-sodium chicken broth
– 1 large farm-fresh egg, lightly beaten
– 2 tablespoons unsalted butter, melted
Instructions
1. Heat the rich extra virgin olive oil in a large skillet over medium-high heat until it shimmers, about 1 minute.
2. Add the finely diced yellow onion and finely chopped crisp celery to the skillet; sauté, stirring occasionally, until the vegetables are softened and translucent, about 5-7 minutes.
3. Stir in the minced aromatic garlic, crumbled dried sage leaves, dried thyme leaves, finely ground black pepper, and kosher salt; cook for 1 minute until fragrant, then remove the skillet from the heat. (Tip: Toasting the dried herbs briefly in the oil unlocks their full flavor.)
4. In a large mixing bowl, combine the 1-inch cubes of boneless, skinless turkey breast with the vegetable mixture from the skillet, tossing to coat the turkey evenly.
5. In a separate bowl, combine the 1/2-inch cubes of day-old rustic bread, low-sodium chicken broth, lightly beaten farm-fresh egg, and melted unsalted butter; mix gently until the bread is evenly moistened. (Tip: Using day-old bread helps it hold its texture better during the long cook time.)
6. Lightly grease the insert of a 6-quart slow cooker with cooking spray or a bit of extra olive oil.
7. Spread half of the moistened bread mixture evenly in the bottom of the slow cooker insert.
8. Spoon all of the turkey and vegetable mixture over the bread layer in an even layer.
9. Top with the remaining moistened bread mixture, spreading it gently to cover the turkey completely.
10. Cover the slow cooker with its lid and cook on the LOW setting for 4 hours. (Tip: Avoid lifting the lid during cooking to maintain a steady temperature and ensure even cooking.)
11. After 4 hours, turn off the slow cooker, remove the lid, and let the casserole rest for 10 minutes before serving.
Perfectly tender turkey mingles with a savory, moist stuffing that holds its structure beautifully. The flavors deepen wonderfully in the slow cooker, creating a rich, herb-infused dish that’s ideal served with a simple green salad or cranberry sauce for a bright contrast.
Crockpot Turkey Meatballs in Marinara Sauce
Bust out your slow cooker for this effortless weeknight dinner that transforms simple ingredients into a comforting Italian-inspired meal. By letting the crockpot do the work, you’ll achieve tender, flavorful meatballs simmered in a robust marinara sauce that tastes like it simmered all day. This hands-off approach means you can focus on other tasks while dinner practically cooks itself.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 4 hours
Ingredients
– 2 lbs of lean ground turkey
– 2 large farm-fresh eggs
– 1 cup of finely grated Parmesan cheese
– 1 cup of seasoned Italian breadcrumbs
– 1/4 cup of finely chopped fresh parsley
– 2 tsp of aromatic garlic powder
– 2 tsp of fragrant dried oregano
– 1 tsp of finely ground black pepper
– 1/2 tsp of coarse sea salt
– 1 tbsp of rich extra virgin olive oil
– 1 medium sweet yellow onion, finely diced
– 3 cloves of fresh garlic, minced
– 48 oz of jarred marinara sauce
– 1/4 cup of fresh basil leaves, thinly sliced
Instructions
1. In a large mixing bowl, combine 2 lbs of lean ground turkey, 2 large farm-fresh eggs, 1 cup of finely grated Parmesan cheese, 1 cup of seasoned Italian breadcrumbs, 1/4 cup of finely chopped fresh parsley, 2 tsp of aromatic garlic powder, 2 tsp of fragrant dried oregano, 1 tsp of finely ground black pepper, and 1/2 tsp of coarse sea salt.
2. Use your hands to gently mix the ingredients until just combined, being careful not to overwork the meat, which can make the meatballs tough.
3. Shape the mixture into 1.5-inch meatballs, placing them on a parchment-lined baking sheet; you should have about 24 meatballs.
4. Heat 1 tbsp of rich extra virgin olive oil in a large skillet over medium-high heat until it shimmers, about 2 minutes.
5. Add the meatballs in a single layer, working in batches if needed to avoid crowding, and brown them for 2-3 minutes per side until they develop a golden crust; this step adds depth of flavor and helps them hold their shape.
6. Transfer the browned meatballs to a 6-quart slow cooker.
7. In the same skillet, add 1 medium sweet yellow onion, finely diced, and sauté over medium heat for 5-7 minutes until softened and translucent.
8. Add 3 cloves of fresh garlic, minced, and cook for 1 more minute until fragrant, scraping up any browned bits from the bottom of the pan for extra flavor.
9. Pour the onion-garlic mixture over the meatballs in the slow cooker.
10. Add 48 oz of jarred marinara sauce to the slow cooker, gently stirring to coat the meatballs and onions.
11. Cover the slow cooker and cook on LOW heat for 4 hours, until the meatballs are cooked through and tender; avoid lifting the lid during cooking to maintain consistent temperature.
12. Stir in 1/4 cup of fresh basil leaves, thinly sliced, just before serving to preserve their bright flavor.
13. Enjoy the meatballs hot, spooned over pasta or polenta, or tucked into crusty bread for sandwiches.
Each bite offers a juicy, tender texture from the slow cooking, balanced by the savory Parmesan and herbs. Expect a rich, tomato-forward sauce with subtle sweetness from the onions and a fresh herbal finish from the basil. For a creative twist, serve these meatballs over creamy mashed potatoes or as a hearty topping for baked potatoes, making this dish versatile enough for any occasion.
Herbed Turkey and Vegetable Stew
Venturing into a cozy, one-pot meal that’s perfect for chilly evenings, this herbed turkey and vegetable stew brings together tender protein and vibrant produce in a savory broth. Let’s walk through each step together to build layers of flavor, ensuring a comforting result every time.
Serving: 6 | Pre Time: 20 minutes | Cooking Time: 45 minutes
Ingredients
– 2 tablespoons rich extra virgin olive oil
– 1.5 pounds boneless, skinless turkey breast, cut into 1-inch cubes
– 1 large yellow onion, finely diced
– 3 cloves garlic, minced
– 2 large carrots, peeled and sliced into ½-inch rounds
– 2 stalks celery, chopped
– 4 cups low-sodium chicken broth
– 1 (14.5-ounce) can diced tomatoes, with juices
– 2 teaspoons dried thyme
– 1 teaspoon dried rosemary, crushed
– 1 bay leaf
– 1 teaspoon kosher salt
– ½ teaspoon finely ground black pepper
– 2 medium Yukon Gold potatoes, peeled and cubed into 1-inch pieces
– 1 cup frozen peas
– 2 tablespoons chopped fresh parsley
Instructions
1. Heat 2 tablespoons of rich extra virgin olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat until it shimmers, about 2 minutes.
2. Add 1.5 pounds of cubed boneless, skinless turkey breast to the pot in a single layer, cooking undisturbed for 4 minutes to develop a golden-brown sear on one side.
3. Flip the turkey pieces and cook for an additional 3 minutes until lightly browned on all sides, then transfer to a clean plate using a slotted spoon.
4. Reduce the heat to medium and add the finely diced large yellow onion to the pot, sautéing for 5 minutes until translucent and softened.
5. Stir in 3 cloves of minced garlic and cook for 1 minute until fragrant, being careful not to let it burn.
6. Add the sliced large carrots and chopped celery stalks, cooking for 4 minutes to slightly soften the vegetables.
7. Pour in 4 cups of low-sodium chicken broth and 1 can of diced tomatoes with juices, scraping the bottom of the pot with a wooden spoon to release any browned bits for extra flavor.
8. Stir in 2 teaspoons of dried thyme, 1 teaspoon of crushed dried rosemary, 1 bay leaf, 1 teaspoon of kosher salt, and ½ teaspoon of finely ground black pepper.
9. Return the seared turkey to the pot along with any accumulated juices, then add the cubed Yukon Gold potatoes.
10. Bring the stew to a gentle boil over high heat, then immediately reduce to a simmer, covering the pot with a lid.
11. Simmer for 25 minutes, stirring occasionally, until the potatoes are fork-tender and the turkey is cooked through to an internal temperature of 165°F.
12. Stir in 1 cup of frozen peas and cook uncovered for 3 minutes just to heat through.
13. Remove the pot from the heat, discard the bay leaf, and stir in 2 tablespoons of chopped fresh parsley.
You’ll notice the tender turkey cubes and soft vegetables meld into a rich, herb-infused broth, with the peas adding a pop of sweetness. Serve it piping hot in deep bowls, perhaps with a slice of crusty bread for dipping, or ladle it over a bed of fluffy mashed potatoes for an extra hearty twist.
Slow Cooker Turkey and Dumplings
Venturing into the cozy world of slow-cooked comfort food, this recipe transforms simple ingredients into a hearty, soul-warming classic. Perfect for a busy weeknight or a relaxed weekend, it lets your slow cooker do most of the work while you enjoy the aromas filling your kitchen. You’ll end up with tender turkey and fluffy dumplings in a rich, savory broth that feels like a hug in a bowl.
Serving: 6 | Pre Time: 20 minutes | Cooking Time: 6 hours 30 minutes
Ingredients
– 2 tablespoons rich extra virgin olive oil
– 1 large sweet yellow onion, finely diced
– 3 cloves aromatic garlic, minced
– 2 pounds boneless, skinless turkey thighs, cut into 1-inch chunks
– 4 cups rich chicken broth
– 2 large farm-fresh carrots, peeled and sliced into 1/2-inch rounds
– 2 stalks crisp celery, sliced into 1/2-inch pieces
– 1 teaspoon dried aromatic thyme
– 1/2 teaspoon finely ground black pepper
– 1 cup all-purpose flour
– 2 teaspoons baking powder
– 1/2 teaspoon kosher salt
– 1/2 cup whole milk
– 2 tablespoons unsalted butter, melted
Instructions
1. Heat the rich extra virgin olive oil in a large skillet over medium-high heat until it shimmers, about 2 minutes.
2. Add the finely diced sweet yellow onion and cook, stirring occasionally, until softened and translucent, about 5 minutes.
3. Stir in the minced aromatic garlic and cook until fragrant, about 30 seconds.
4. Transfer the onion and garlic mixture to your slow cooker.
5. Place the 1-inch chunks of boneless, skinless turkey thighs into the slow cooker.
6. Pour in the 4 cups of rich chicken broth.
7. Add the sliced farm-fresh carrots and crisp celery.
8. Sprinkle in the dried aromatic thyme and finely ground black pepper.
9. Cover the slow cooker and cook on LOW for 6 hours, until the turkey is fork-tender.
10. In a medium bowl, whisk together the 1 cup of all-purpose flour, 2 teaspoons of baking powder, and 1/2 teaspoon of kosher salt.
11. In a small bowl, combine the 1/2 cup of whole milk and 2 tablespoons of melted unsalted butter.
12. Pour the milk mixture into the flour mixture and stir just until a soft, shaggy dough forms; avoid overmixing to keep the dumplings light.
13. Increase the slow cooker heat to HIGH and drop tablespoon-sized portions of the dough directly onto the simmering broth, spacing them evenly.
14. Cover and cook for 30 minutes without lifting the lid, which allows the dumplings to steam properly and become fluffy.
15. After 30 minutes, check that the dumplings are cooked through by inserting a toothpick into the center; it should come out clean.
16. Let the stew rest, uncovered, for 10 minutes to allow the flavors to meld and the broth to thicken slightly.
Hearty and satisfying, this dish features melt-in-your-mouth turkey and pillowy-soft dumplings bathed in a deeply savory, herb-infused broth. For a creative twist, garnish with a sprinkle of fresh chopped parsley or serve it alongside a crisp green salad to balance the richness.
Crockpot Turkey and Sweet Potato Hash
Gathering around the slow cooker for a hearty, hands-off meal is one of winter’s simplest pleasures. This Crockpot Turkey and Sweet Potato Hash transforms humble ingredients into a comforting one-pot wonder that practically cooks itself while filling your home with inviting aromas. Perfect for busy weeknights or lazy weekends, it delivers balanced nutrition with minimal effort.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 4 hours
Ingredients
– 1.5 pounds lean ground turkey
– 2 large sweet potatoes, peeled and diced into ½-inch cubes
– 1 yellow onion, finely chopped
– 3 cloves garlic, minced
– 1 red bell pepper, diced
– 2 tablespoons rich extra virgin olive oil
– 1 teaspoon smoked paprika
– ½ teaspoon finely ground black pepper
– 1 teaspoon sea salt
– ½ cup low-sodium chicken broth
– 4 farm-fresh eggs
– 2 tablespoons chopped fresh parsley
Instructions
1. Heat 1 tablespoon of rich extra virgin olive oil in a large skillet over medium-high heat until shimmering.
2. Add 1.5 pounds of lean ground turkey to the skillet, breaking it apart with a wooden spoon, and cook for 5–7 minutes until no longer pink.
3. Transfer the cooked turkey to a 6-quart slow cooker.
4. In the same skillet, add the remaining 1 tablespoon of rich extra virgin olive oil and sauté 1 finely chopped yellow onion for 3–4 minutes until translucent.
5. Stir in 3 minced cloves of garlic and cook for 1 minute until fragrant.
6. Add the onion-garlic mixture to the slow cooker with the turkey.
7. Place 2 large sweet potatoes, peeled and diced into ½-inch cubes, and 1 diced red bell pepper into the slow cooker.
8. Sprinkle 1 teaspoon of smoked paprika, ½ teaspoon of finely ground black pepper, and 1 teaspoon of sea salt over the ingredients.
9. Pour ½ cup of low-sodium chicken broth into the slow cooker and stir everything to combine evenly.
10. Cover and cook on LOW for 4 hours, until the sweet potatoes are tender when pierced with a fork.
11. Create 4 small wells in the hash mixture and crack 4 farm-fresh eggs into them.
12. Cover and cook on HIGH for 15–20 minutes, until the egg whites are set but yolks remain slightly runny.
13. Garnish with 2 tablespoons of chopped fresh parsley before serving.
Each bite offers tender sweet potatoes mingled with savory turkey, all brought together by the richness of a perfectly cooked egg. Serve it straight from the crockpot for a rustic family-style meal, or top with avocado slices for extra creaminess.
Turkey and White Bean Slow Cooker Chili
Now that winter’s chill has settled in, nothing beats a hearty, hands-off meal that fills your home with comforting aromas. This turkey and white bean slow cooker chili is the ultimate set-it-and-forget-it dinner, perfect for busy weeknights or cozy weekends. You’ll love how the lean ground turkey and creamy beans meld together into a deeply satisfying, protein-packed dish.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 6 hours
Ingredients
– 1 tablespoon rich extra virgin olive oil
– 1 pound lean ground turkey (93% lean)
– 1 large yellow onion, finely diced
– 3 cloves fresh garlic, minced
– 1 red bell pepper, diced into ½-inch pieces
– 1 (14.5-ounce) can fire-roasted diced tomatoes, undrained
– 2 (15-ounce) cans creamy cannellini beans, rinsed and drained
– 2 cups low-sodium chicken broth
– 2 tablespoons smoky chili powder
– 1 tablespoon ground cumin
– 1 teaspoon sweet paprika
– ½ teaspoon fine sea salt
– ¼ teaspoon freshly cracked black pepper
Instructions
1. Heat 1 tablespoon of rich extra virgin olive oil in a large skillet over medium-high heat until shimmering, about 1 minute.
2. Add 1 pound of lean ground turkey to the hot skillet, breaking it apart with a wooden spoon into small crumbles.
3. Cook the turkey for 5–7 minutes, stirring occasionally, until it is no longer pink and is lightly browned. Tip: Browning the turkey first adds a deeper, richer flavor to the final chili.
4. Transfer the cooked ground turkey to the bowl of your slow cooker using a slotted spoon, leaving any excess fat behind in the skillet.
5. Add the finely diced yellow onion to the same skillet and cook over medium heat for 4–5 minutes, stirring frequently, until softened and translucent.
6. Stir in the minced fresh garlic and cook for 1 more minute, just until fragrant.
7. Transfer the onion and garlic mixture to the slow cooker with the turkey.
8. Add the diced red bell pepper, the can of fire-roasted diced tomatoes (with juices), the rinsed cannellini beans, and 2 cups of low-sodium chicken broth to the slow cooker.
9. Sprinkle in 2 tablespoons of smoky chili powder, 1 tablespoon of ground cumin, 1 teaspoon of sweet paprika, ½ teaspoon of fine sea salt, and ¼ teaspoon of freshly cracked black pepper.
10. Stir all ingredients in the slow cooker until thoroughly combined. Tip: For the best flavor distribution, make sure the spices are fully incorporated and not sitting on top.
11. Cover the slow cooker with its lid and cook on the LOW setting for 6 hours. Tip: Avoid lifting the lid during cooking to maintain a consistent temperature and ensure the beans become perfectly tender.
12. After 6 hours, carefully remove the lid and give the chili one final stir. The chili is ready when the beans are creamy and the liquid has thickened slightly.
The finished chili boasts a wonderfully thick, stew-like texture where the tender turkey and creamy beans are enveloped in a smoky, warmly spiced broth. Serve it piping hot in deep bowls, perhaps topped with a dollop of cool sour cream, a sprinkle of sharp cheddar cheese, or a handful of crispy tortilla strips for added crunch. Leftovers taste even better the next day as the flavors continue to meld.
Slow Cooker Turkey and Mushroom Stroganoff
Venturing into a comforting meal that practically cooks itself, this slow cooker turkey and mushroom stroganoff is perfect for busy weeknights or cozy gatherings. Let’s walk through each simple step together to create a creamy, satisfying dish with minimal hands-on effort.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 4 hours
Ingredients
– 1.5 pounds of lean ground turkey
– 8 ounces of sliced cremini mushrooms
– 1 finely chopped yellow onion
– 2 minced garlic cloves
– 2 cups of low-sodium chicken broth
– 1 cup of full-fat sour cream
– 2 tablespoons of all-purpose flour
– 2 tablespoons of unsalted butter
– 1 tablespoon of Worcestershire sauce
– 1 teaspoon of smoked paprika
– 1/2 teaspoon of freshly ground black pepper
– 12 ounces of dried egg noodles
– 2 tablespoons of chopped fresh parsley
Instructions
1. In a large skillet over medium-high heat, melt 2 tablespoons of unsalted butter until foamy.
2. Add 1 finely chopped yellow onion and sauté for 5 minutes, stirring occasionally, until translucent and fragrant.
3. Stir in 2 minced garlic cloves and cook for 1 minute, just until aromatic to avoid burning.
4. Add 1.5 pounds of lean ground turkey, breaking it apart with a spoon, and cook for 8 minutes until no pink remains.
5. Sprinkle 2 tablespoons of all-purpose flour over the turkey mixture, stirring constantly for 2 minutes to coat and thicken.
6. Transfer the turkey mixture to a 6-quart slow cooker.
7. Add 8 ounces of sliced cremini mushrooms, 2 cups of low-sodium chicken broth, 1 tablespoon of Worcestershire sauce, 1 teaspoon of smoked paprika, and 1/2 teaspoon of freshly ground black pepper to the slow cooker.
8. Stir all ingredients in the slow cooker until well combined.
9. Cover and cook on low heat for 4 hours, avoiding opening the lid to maintain temperature.
10. In a small bowl, whisk 1 cup of full-fat sour cream until smooth to prevent curdling when added.
11. After 4 hours, stir the sour cream into the slow cooker until fully incorporated.
12. In a separate pot, cook 12 ounces of dried egg noodles according to package directions until al dente, about 8-10 minutes.
13. Drain the noodles and divide them among serving bowls.
14. Ladle the stroganoff sauce over the noodles, ensuring even coverage.
15. Garnish each bowl with 2 tablespoons of chopped fresh parsley for a fresh, colorful finish.
A creamy and hearty delight, this stroganoff boasts tender turkey and earthy mushrooms in a velvety sauce that clings perfectly to the noodles. For a creative twist, serve it over mashed potatoes or with a side of crusty bread to soak up every last bit of flavor.
Crockpot Turkey and Lentil Soup
Perfect for a chilly winter evening, this Crockpot Turkey and Lentil Soup is a hearty, hands-off meal that simmers to perfection while you go about your day. Packed with protein and fiber, it transforms simple ingredients into a comforting bowl that feels like a warm hug. Let’s walk through each step together to build layers of flavor effortlessly.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 6 hours
Ingredients
– 1 tablespoon rich extra virgin olive oil
– 1 medium yellow onion, finely diced
– 2 cloves garlic, minced
– 1 pound lean ground turkey
– 1 cup dried green lentils, rinsed
– 2 medium carrots, peeled and diced
– 2 stalks celery, diced
– 6 cups low-sodium chicken broth
– 1 teaspoon dried thyme
– 1 bay leaf
– 1 teaspoon kosher salt
– ½ teaspoon freshly cracked black pepper
– 2 tablespoons fresh parsley, chopped
Instructions
1. Heat 1 tablespoon of rich extra virgin olive oil in a large skillet over medium heat for 1 minute until shimmering.
2. Add 1 medium finely diced yellow onion and cook for 5 minutes, stirring occasionally, until softened and translucent.
3. Stir in 2 cloves of minced garlic and cook for 30 seconds until fragrant.
4. Add 1 pound of lean ground turkey, breaking it up with a spoon, and cook for 6–7 minutes until no pink remains.
5. Transfer the turkey mixture to a 6-quart slow cooker.
6. Add 1 cup of rinsed dried green lentils, 2 diced carrots, and 2 diced celery stalks to the slow cooker.
7. Pour in 6 cups of low-sodium chicken broth, ensuring all ingredients are submerged.
8. Stir in 1 teaspoon of dried thyme, 1 bay leaf, 1 teaspoon of kosher salt, and ½ teaspoon of freshly cracked black pepper.
9. Cover and cook on low heat for 6 hours, until the lentils are tender and the vegetables are soft.
10. Discard the bay leaf and stir in 2 tablespoons of chopped fresh parsley just before serving.
Creating this soup is a breeze with minimal effort. Creamy lentils meld with savory turkey and aromatic vegetables for a thick, satisfying texture. Consider topping it with a dollop of Greek yogurt or crusty bread for a cozy, complete meal.
Turkey and Quinoa Stuffed Peppers in the Crockpot
Unquestionably, stuffed peppers are a classic comfort food, but this slow-cooker version with turkey and quinoa makes them both nutritious and incredibly convenient for busy weeknights. Using your crockpot allows the flavors to meld beautifully while you go about your day, resulting in tender peppers filled with a savory, protein-packed mixture that’s perfect for a wholesome family dinner.
Serving: 6 | Pre Time: 20 minutes | Cooking Time: 4 hours
Ingredients
– 6 large, vibrant bell peppers (any color)
– 1 pound lean ground turkey
– 1 cup uncooked quinoa
– 2 cups rich chicken broth
– 1 cup finely shredded sharp cheddar cheese
– 1 small yellow onion, finely diced
– 2 cloves fresh garlic, minced
– 1 (15-ounce) can fire-roasted diced tomatoes, undrained
– 1 tablespoon aromatic extra virgin olive oil
– 1 teaspoon smoked paprika
– 1/2 teaspoon kosher salt
– 1/4 teaspoon freshly ground black pepper
Instructions
1. Rinse 1 cup of uncooked quinoa under cold water in a fine-mesh strainer for 1 minute to remove any bitterness.
2. Heat 1 tablespoon of aromatic extra virgin olive oil in a large skillet over medium-high heat until shimmering, about 1 minute.
3. Add 1 pound of lean ground turkey to the skillet, breaking it into small crumbles with a wooden spoon as it cooks for 5-7 minutes until no pink remains.
4. Stir in 1 small finely diced yellow onion and 2 cloves of minced fresh garlic, cooking for 3-4 minutes until the onion is translucent and fragrant.
5. Transfer the turkey mixture to a medium bowl and combine it with the rinsed quinoa, 1 (15-ounce) can of undrained fire-roasted diced tomatoes, 1 teaspoon of smoked paprika, 1/2 teaspoon of kosher salt, and 1/4 teaspoon of freshly ground black pepper.
6. Slice the tops off 6 large, vibrant bell peppers and remove all seeds and membranes from the inside.
7. Spoon the turkey-quinoa mixture evenly into each pepper, packing it gently to fill them completely.
8. Pour 2 cups of rich chicken broth into the bottom of a 6-quart crockpot.
9. Arrange the stuffed peppers upright in the crockpot, ensuring they fit snugly without tipping over.
10. Cover and cook on LOW for 4 hours, until the peppers are tender when pierced with a fork and the quinoa is fully cooked.
11. Carefully remove the peppers with tongs, sprinkle 1 cup of finely shredded sharp cheddar cheese over the tops, and let it melt from the residual heat for 2-3 minutes.
These peppers emerge with a satisfying contrast: the tender, slightly sweet bell pepper shells give way to a hearty, savory filling where the quinoa adds a pleasant chewiness. The fire-roasted tomatoes and smoked paprika lend a subtle smoky depth, making each bite complex yet comforting. For a fresh twist, serve them alongside a crisp green salad or top with a dollop of cool sour cream to balance the warmth.
Slow Cooker Turkey and Black Bean Enchiladas
Ready to transform leftover holiday turkey into a cozy, crowd-pleasing meal? This slow cooker enchilada casserole layers tender shredded turkey, creamy black beans, and zesty enchilada sauce for a hands-off dinner that practically makes itself. Let’s walk through each step together, ensuring your dish turns out perfectly every time.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 4 hours
Ingredients
– 2 cups of shredded cooked turkey (preferably from a juicy, roasted bird)
– 1 (15-ounce) can of plump, tender black beans, drained and rinsed
– 1 (10-ounce) can of mild red enchilada sauce (look for a vibrant, tomato-based sauce)
– 1 cup of shredded sharp cheddar cheese (for a rich, melty finish)
– 6 large flour tortillas (soft, pliable ones work best)
– 1/2 cup of finely diced sweet yellow onion
– 1 tablespoon of fragrant ground cumin
– 1 teaspoon of smoky chili powder
– 1/2 cup of fresh, tangy sour cream (for serving)
– 1/4 cup of chopped crisp cilantro leaves (for garnish)
Instructions
1. Lightly grease the insert of your slow cooker with a thin layer of cooking spray to prevent sticking.
2. In a medium mixing bowl, combine the shredded cooked turkey, drained black beans, diced sweet yellow onion, fragrant ground cumin, and smoky chili powder, stirring gently until evenly mixed.
3. Pour 1/4 cup of the vibrant red enchilada sauce into the bottom of the slow cooker, spreading it into a thin, even layer.
4. Place two soft flour tortillas side by side over the sauce, overlapping them slightly to cover the base completely.
5. Spoon half of the turkey and black bean mixture evenly over the tortillas, pressing it down lightly with the back of a spoon.
6. Sprinkle 1/3 cup of the shredded sharp cheddar cheese over the turkey mixture in an even layer.
7. Repeat steps 4 through 6 to create a second layer, using the remaining tortillas, turkey mixture, and another 1/3 cup of cheese.
8. Pour the remaining enchilada sauce evenly over the top layer, ensuring it soaks into the edges.
9. Cover the slow cooker with its lid and cook on the LOW setting for 4 hours, until the cheese is fully melted and the edges are bubbly. Tip: Avoid lifting the lid during cooking to maintain consistent heat.
10. Turn off the slow cooker and sprinkle the remaining 1/3 cup of cheese over the top, letting it melt from residual heat for about 5 minutes. Tip: For a golden-brown finish, transfer the casserole to a broiler-safe dish and broil for 2-3 minutes, watching closely to prevent burning.
11. Let the enchiladas rest, uncovered, for 10 minutes before slicing to allow the layers to set neatly. Tip: Use a sharp knife for clean cuts through the tortillas.
12. Serve each portion with a dollop of fresh sour cream and a sprinkle of crisp cilantro leaves.
This dish emerges with a wonderfully soft, layered texture where the tortillas soak up the zesty sauce, while the turkey and beans stay tender. The flavors meld into a comforting blend of smoky spices and creamy cheese, perfect for a weeknight dinner. Try topping it with sliced avocado or a squeeze of lime for a bright, fresh twist that elevates the whole meal.
Crockpot Turkey and Cornbread Casserole
Savor the ultimate comfort food that practically cooks itself while filling your home with the most inviting aromas. This Crockpot Turkey and Cornbread Casserole is the perfect hands-off dinner for busy weeknights or cozy gatherings, combining savory turkey with sweet cornbread in one effortless dish. Simply layer the ingredients and let your slow cooker do the work.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 4 hours
Ingredients
– 1.5 pounds of lean ground turkey
– 1 medium yellow onion, finely diced
– 2 cloves of fresh garlic, minced
– 1 (15-ounce) can of fire-roasted diced tomatoes, undrained
– 1 (15-ounce) can of sweet corn kernels, drained
– 1 (15-ounce) can of black beans, rinsed and drained
– 1 (8.5-ounce) box of classic cornbread mix
– 2/3 cup of creamy whole milk
– 1 large farm-fresh egg
– 1 cup of sharp cheddar cheese, freshly shredded
– 1 tablespoon of rich extra virgin olive oil
– 1 teaspoon of smoked paprika
– 1/2 teaspoon of finely ground black pepper
– 1/2 teaspoon of kosher salt
Instructions
1. Heat 1 tablespoon of rich extra virgin olive oil in a large skillet over medium-high heat for 1 minute until shimmering.
2. Add 1 medium finely diced yellow onion and sauté for 4-5 minutes until translucent and fragrant.
3. Add 2 cloves of minced fresh garlic and cook for 30 seconds, stirring constantly to prevent burning.
4. Add 1.5 pounds of lean ground turkey, breaking it apart with a wooden spoon, and cook for 6-7 minutes until no pink remains.
5. Drain any excess liquid from the skillet, then stir in 1 teaspoon of smoked paprika, 1/2 teaspoon of finely ground black pepper, and 1/2 teaspoon of kosher salt.
6. Transfer the turkey mixture to a 6-quart slow cooker and spread it evenly across the bottom.
7. Top evenly with 1 can of drained sweet corn kernels and 1 can of rinsed and drained black beans.
8. Pour 1 undrained can of fire-roasted diced tomatoes over the bean and corn layer.
9. In a medium mixing bowl, whisk together 1 large farm-fresh egg and 2/3 cup of creamy whole milk until fully combined.
10. Add the entire 8.5-ounce box of classic cornbread mix to the bowl and stir just until moistened—do not overmix to keep the topping tender.
11. Carefully spoon the cornbread batter over the tomato layer in the slow cooker, spreading it gently to cover the surface.
12. Sprinkle 1 cup of freshly shredded sharp cheddar cheese evenly over the cornbread batter.
13. Cover and cook on HIGH for 3.5 to 4 hours until the cornbread is golden brown and a toothpick inserted into the center comes out clean.
14. Turn off the slow cooker and let the casserole rest, uncovered, for 15 minutes before serving to allow the layers to set.
Mouthwatering and satisfying, this casserole features a fluffy, golden cornbread topping that contrasts beautifully with the savory, spiced turkey and vegetable filling below. The melted sharp cheddar adds a creamy richness that ties all the elements together. For a festive twist, serve individual portions topped with a dollop of cool sour cream and a sprinkle of fresh chopped cilantro.
Turkey and Spinach Lasagna in the Slow Cooker
Finally, let’s make holiday cooking simpler with this hands-off slow cooker lasagna that layers savory turkey, creamy cheeses, and vibrant spinach. Follow these methodical steps to build a comforting, crowd-pleasing meal with minimal active time. You’ll appreciate how the slow cooker melds flavors while freeing up your oven for other festive dishes.
Serving: 8 | Pre Time: 20 minutes | Cooking Time: 4 hours
Ingredients
– 1 tablespoon fragrant extra virgin olive oil
– 1 medium yellow onion, finely diced
– 3 cloves garlic, minced
– 1 pound lean ground turkey
– 1 (24-ounce) jar robust marinara sauce
– 1 teaspoon dried Italian seasoning
– ½ teaspoon kosher salt
– ¼ teaspoon freshly ground black pepper
– 1 (15-ounce) container creamy whole-milk ricotta cheese
– 1 large egg, lightly beaten
– 1 (10-ounce) package frozen chopped spinach, thawed and squeezed dry
– 12 no-boil lasagna noodles
– 2 cups shredded part-skim mozzarella cheese
– ½ cup grated Parmesan cheese
Instructions
1. Heat 1 tablespoon fragrant extra virgin olive oil in a large skillet over medium heat for 1 minute.
2. Add 1 medium finely diced yellow onion and cook for 5 minutes, stirring occasionally, until translucent.
3. Stir in 3 cloves minced garlic and cook for 30 seconds until fragrant.
4. Add 1 pound lean ground turkey, breaking it apart with a spoon, and cook for 6–7 minutes until no pink remains.
5. Pour in 1 jar robust marinara sauce, 1 teaspoon dried Italian seasoning, ½ teaspoon kosher salt, and ¼ teaspoon freshly ground black pepper, then simmer for 5 minutes. Tip: Simmering the sauce briefly deepens the flavors before slow cooking.
6. In a medium bowl, combine 1 container creamy whole-milk ricotta cheese, 1 large lightly beaten egg, and the squeezed-dry spinach until uniform.
7. Spread 1 cup of the turkey sauce evenly in the bottom of a 6-quart slow cooker.
8. Arrange 4 no-boil lasagna noodles over the sauce, breaking them to fit as needed.
9. Spread half of the ricotta mixture over the noodles, then sprinkle with ⅔ cup shredded part-skim mozzarella cheese.
10. Repeat layers: 1 cup sauce, 4 noodles, remaining ricotta mixture, and ⅔ cup mozzarella.
11. Top with the final 4 noodles, remaining sauce, ⅔ cup mozzarella, and ½ cup grated Parmesan cheese. Tip: Press layers gently to compact them, which helps the noodles absorb moisture evenly.
12. Cover and cook on LOW for 4 hours. Tip: Avoid lifting the lid during cooking to maintain consistent heat and moisture.
13. Turn off the slow cooker, uncover, and let rest for 15 minutes to set before slicing.
The lasagna emerges with tender, perfectly cooked noodles that hold their structure, enveloping a rich, herb-infused turkey filling. Each bite offers a creamy contrast from the ricotta and a golden, bubbly cheese topping. For a festive touch, garnish with fresh basil leaves and serve alongside a crisp green salad tossed in a bright vinaigrette.
Slow Cooker Turkey and Barley Soup
Meticulously preparing a hearty soup doesn’t have to be a chore. This slow cooker turkey and barley soup is the perfect hands-off meal for a busy day, transforming simple ingredients into a deeply satisfying, comforting bowl. Let’s walk through the process together, step by step.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 480 minutes
Ingredients
– 1 tablespoon of rich extra virgin olive oil
– 1 medium yellow onion, finely diced
– 2 large carrots, peeled and chopped into half-inch coins
– 2 celery stalks, thinly sliced
– 3 cloves of fresh garlic, minced
– 1 pound of lean ground turkey
– 6 cups of robust chicken broth
– 1 cup of pearled barley, rinsed
– 1 bay leaf
– 1 teaspoon of finely ground black pepper
– 1 teaspoon of dried thyme
– 1/2 teaspoon of kosher salt
– 2 tablespoons of fresh parsley, chopped
Instructions
1. Heat the rich extra virgin olive oil in a large skillet over medium-high heat until it shimmers, about 2 minutes.
2. Add the finely diced yellow onion, chopped carrots, and thinly sliced celery to the skillet. Sauté the vegetables, stirring occasionally, until they soften and the onion turns translucent, about 5-7 minutes.
3. Stir in the minced fresh garlic and cook for 1 minute until fragrant, being careful not to let it burn.
4. Transfer the sautéed vegetable mixture to the bowl of your slow cooker.
5. In the same skillet, add the lean ground turkey. Cook the turkey, breaking it up with a spoon, until it is no longer pink and is fully browned, about 5-8 minutes. Tip: Browning the meat first adds a deeper flavor to the soup.
6. Transfer the cooked ground turkey to the slow cooker, using a slotted spoon to leave any excess fat behind.
7. Pour the 6 cups of robust chicken broth into the slow cooker.
8. Add the rinsed pearled barley, bay leaf, finely ground black pepper, dried thyme, and kosher salt to the slow cooker. Stir all the ingredients together until well combined.
9. Cover the slow cooker with its lid and set it to cook on LOW heat for 8 hours. Tip: Avoid lifting the lid during cooking to maintain a consistent temperature.
10. After 8 hours, carefully remove the bay leaf and discard it.
11. Stir in the chopped fresh parsley just before serving. Tip: Adding fresh herbs at the end preserves their bright color and flavor.
12. Ladle the hot soup into bowls.
Unbelievably tender, the barley plumps up to create a wonderfully thick and hearty texture that clings to the spoon. The savory broth, infused with thyme and black pepper, perfectly complements the mild, lean turkey. For a creative twist, serve it with a dollop of cool sour cream or a sprinkle of sharp cheddar cheese on top.
Crockpot Turkey and Cabbage Rolls
Now, as the holiday season winds down and you’re looking for a comforting way to use up leftover turkey, these Crockpot Turkey and Cabbage Rolls offer a cozy, hands-off solution. This slow-cooked dish transforms simple ingredients into a tender, flavorful meal that practically makes itself while you relax.
Serving: 6 | Pre Time: 25 minutes | Cooking Time: 4 hours
Ingredients
– 1 large head of green cabbage, with crisp, vibrant outer leaves
– 2 cups of shredded cooked turkey, using moist, leftover white and dark meat
– 1 cup of cooked long-grain white rice, such as fluffy jasmine or basmati rice
– 1/2 cup of finely diced yellow onion, for a sweet, aromatic base
– 1/4 cup of finely chopped fresh parsley, for a bright, herbaceous note
– 1 (24-ounce) jar of robust marinara sauce, preferably a chunky, tomato-forward variety
– 1 cup of low-sodium chicken broth, for a savory cooking liquid
– 2 tablespoons of rich extra virgin olive oil
– 1 teaspoon of finely ground black pepper
– 1/2 teaspoon of kosher salt
Instructions
1. Fill a large pot with water and bring it to a rolling boil over high heat.
2. Carefully place the whole head of cabbage into the boiling water and blanch it for 5 minutes to soften the leaves for easy rolling.
3. Remove the cabbage with tongs, let it cool until handleable, then gently peel off 12 large outer leaves, trimming any thick stems flat with a knife.
4. In a medium mixing bowl, combine the shredded cooked turkey, cooked long-grain white rice, finely diced yellow onion, and finely chopped fresh parsley.
5. Season the mixture evenly with 1/2 teaspoon of kosher salt and 1 teaspoon of finely ground black pepper, mixing thoroughly with a fork.
6. Lay a cabbage leaf flat, place about 1/4 cup of the turkey filling in the center, fold in the sides, and roll tightly from the stem end to form a neat bundle, repeating to make 12 rolls.
7. Pour 1 cup of low-sodium chicken broth into the bottom of a 6-quart slow cooker to prevent sticking.
8. Arrange the cabbage rolls seam-side down in a single layer in the slow cooker, packing them snugly.
9. Pour the entire jar of robust marinara sauce evenly over the rolls, ensuring they are fully covered.
10. Drizzle 2 tablespoons of rich extra virgin olive oil over the top for added richness.
11. Cover the slow cooker with its lid and cook on the Low setting for 4 hours, until the cabbage is tender and the filling is heated through.
12. Carefully remove the rolls with a slotted spoon to a serving platter, spooning some sauce over them.
Rely on the slow cooker to do the work, yielding rolls where the cabbage melts into the savory turkey and rice. The marinara infuses every bite with a tangy sweetness, perfect for serving over a bed of creamy mashed potatoes or with crusty bread to soak up the extra sauce.
Turkey and Chickpea Curry in the Slow Cooker
Wondering how to transform leftover turkey into a vibrant, comforting meal? This slow-cooker curry combines tender turkey with creamy chickpeas in a fragrant, spiced tomato sauce—perfect for a cozy weeknight dinner with minimal hands-on effort. Simply layer the ingredients, set your slow cooker, and let the flavors meld into a satisfying dish that tastes like it simmered all day.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 240 minutes
Ingredients
– 2 tablespoons of rich extra virgin olive oil
– 1 large yellow onion, finely diced
– 4 cloves of aromatic garlic, minced
– 1 tablespoon of freshly grated ginger
– 2 tablespoons of fragrant curry powder
– 1 teaspoon of earthy ground cumin
– 1/2 teaspoon of smoky paprika
– 1/4 teaspoon of fiery cayenne pepper
– 1 (28-ounce) can of crushed tomatoes with their juices
– 1 (15-ounce) can of plump chickpeas, drained and rinsed
– 1 pound of cooked turkey, shredded into bite-sized pieces
– 1 cup of creamy coconut milk
– 1/2 cup of low-sodium chicken broth
– 1 teaspoon of kosher salt
– Fresh cilantro leaves for garnish
Instructions
1. Heat 2 tablespoons of rich extra virgin olive oil in a large skillet over medium heat until shimmering, about 2 minutes.
2. Add 1 large yellow onion, finely diced, and sauté until softened and translucent, approximately 5 minutes.
3. Stir in 4 cloves of aromatic garlic, minced, and 1 tablespoon of freshly grated ginger, cooking for 1 minute until fragrant.
4. Sprinkle in 2 tablespoons of fragrant curry powder, 1 teaspoon of earthy ground cumin, 1/2 teaspoon of smoky paprika, and 1/4 teaspoon of fiery cayenne pepper, toasting the spices for 30 seconds to release their oils.
5. Transfer the onion-spice mixture to a 6-quart slow cooker.
6. Pour in 1 (28-ounce) can of crushed tomatoes with their juices, 1 (15-ounce) can of plump chickpeas, drained and rinsed, 1 pound of cooked turkey, shredded into bite-sized pieces, 1 cup of creamy coconut milk, 1/2 cup of low-sodium chicken broth, and 1 teaspoon of kosher salt, stirring gently to combine all ingredients.
7. Cover the slow cooker and cook on low heat for 4 hours, until the sauce has thickened slightly and the flavors are well blended.
8. Taste the curry and adjust seasoning if needed, adding more salt or spices according to preference.
9. Ladle the curry into bowls and garnish with fresh cilantro leaves before serving.
Generously spoon this curry over fluffy basmati rice or with warm naan to soak up every bit of the velvety, spiced sauce. The turkey remains tender and juicy, while the chickpeas add a creamy texture that contrasts beautifully with the aromatic tomato base. For a bright finish, squeeze a wedge of lime over the top or stir in a dollop of plain yogurt to mellow the heat.
Slow Cooker Turkey and Green Bean Casserole
Gathering around the slow cooker for a comforting meal is a holiday tradition worth embracing, especially when it yields this effortless turkey and green bean casserole. Perfect for busy December evenings, this dish combines savory turkey with crisp green beans in a creamy sauce, all simmered to perfection with minimal hands-on work. Let’s walk through each simple step to create a cozy, crowd-pleasing dinner.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 240 minutes
Ingredients
– 1.5 pounds boneless, skinless turkey breast, cut into 1-inch cubes
– 1 pound fresh green beans, trimmed and cut into 2-inch pieces
– 1 cup low-sodium chicken broth
– 1 cup heavy cream
– 1/2 cup all-purpose flour
– 1/4 cup unsalted butter, melted
– 1 teaspoon garlic powder
– 1 teaspoon onion powder
– 1/2 teaspoon freshly ground black pepper
– 1/2 teaspoon kosher salt
– 1 cup crispy fried onions, for topping
Instructions
1. Place 1.5 pounds of cubed turkey breast into the slow cooker insert.
2. Add 1 pound of trimmed green beans to the slow cooker, arranging them evenly around the turkey.
3. In a medium mixing bowl, whisk together 1 cup of low-sodium chicken broth and 1 cup of heavy cream until smooth.
4. Gradually whisk 1/2 cup of all-purpose flour into the broth mixture to prevent lumps, forming a thin slurry.
5. Stir in 1/4 cup of melted unsalted butter, 1 teaspoon of garlic powder, 1 teaspoon of onion powder, 1/2 teaspoon of freshly ground black pepper, and 1/2 teaspoon of kosher salt until fully combined.
6. Pour the sauce mixture over the turkey and green beans in the slow cooker, ensuring everything is coated evenly.
7. Cover the slow cooker with its lid and set it to cook on LOW heat for 4 hours, or until the turkey is tender and reaches an internal temperature of 165°F.
8. After 4 hours, carefully remove the lid and sprinkle 1 cup of crispy fried onions evenly over the top of the casserole.
9. Replace the lid and let the casserole sit for 5 minutes to allow the onions to soften slightly from the steam.
10. Turn off the slow cooker and serve the casserole directly from the insert while hot.
Mouthwatering and hearty, this casserole boasts tender turkey pieces and crisp-tender green beans enveloped in a velvety, herb-infused sauce. The fried onions add a delightful crunch that contrasts beautifully with the creamy base, making each bite a satisfying blend of textures. For a festive twist, serve it alongside buttery mashed potatoes or spoon it over toasted sourdough bread to soak up every last drop of the savory gravy.
Crockpot Turkey and Pumpkin Chili
Kickstart your cozy season with this hearty, hands-off chili that transforms simple ingredients into a comforting meal. Perfect for busy weeknights or casual gatherings, it simmers away in your slow cooker, filling your home with inviting aromas while you attend to other tasks. Let’s walk through each step together to ensure delicious results.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 6 hours
Ingredients
– 1 tablespoon rich extra virgin olive oil
– 1 large yellow onion, finely diced
– 3 cloves fresh garlic, minced
– 1 pound lean ground turkey
– 1 (15-ounce) can fire-roasted diced tomatoes, with juices
– 1 (15-ounce) can pure pumpkin puree
– 1 (15-ounce) can dark red kidney beans, drained and rinsed
– 2 cups rich beef broth
– 2 tablespoons smoky chili powder
– 1 teaspoon aromatic ground cumin
– 1 teaspoon fine sea salt
– 1/2 teaspoon freshly ground black pepper
– 1/4 teaspoon fiery cayenne pepper (optional)
Instructions
1. Heat 1 tablespoon rich extra virgin olive oil in a large skillet over medium-high heat until shimmering, about 1 minute.
2. Add 1 large finely diced yellow onion and sauté, stirring occasionally, until translucent and fragrant, about 5 minutes.
3. Stir in 3 cloves minced fresh garlic and cook for 1 minute until aromatic, being careful not to burn it.
4. Add 1 pound lean ground turkey to the skillet, breaking it apart with a wooden spoon, and cook until no pink remains, about 6-8 minutes.
5. Transfer the turkey mixture to a 6-quart slow cooker.
6. Pour in 1 can fire-roasted diced tomatoes with juices, 1 can pure pumpkin puree, and 1 can drained and rinsed dark red kidney beans.
7. Add 2 cups rich beef broth, 2 tablespoons smoky chili powder, 1 teaspoon aromatic ground cumin, 1 teaspoon fine sea salt, 1/2 teaspoon freshly ground black pepper, and 1/4 teaspoon fiery cayenne pepper (if using).
8. Stir all ingredients thoroughly until well combined.
9. Cover the slow cooker and cook on LOW heat for 6 hours, avoiding lifting the lid to maintain temperature.
10. After 6 hours, give the chili one final stir to incorporate any settled spices.
11. Ladle the chili into bowls and serve immediately.
Enjoy the chili’s velvety texture from the pumpkin, which thickens the broth beautifully, and the subtle sweetness that balances the smoky spices. For a fun twist, top it with sharp cheddar cheese, creamy avocado slices, or crunchy tortilla strips, making each bowl customizable to your taste.
Summary
Here’s a fantastic collection of fuss-free, flavorful meals perfect for your hectic schedule. These 20 turkey crockpot recipes make weeknight dinners a breeze. Give them a try, leave a comment with your favorite, and don’t forget to share this roundup on Pinterest to help other busy cooks!
