12 Ground Turkey Crockpot Recipes That Practically Cook Themselves

I’ve found 12 amazing ground turkey crockpot recipes that are perfect for simplifying your meal prep. Picture coming home to a kitchen filled with the delicious aroma of a savory stew or a cozy chili, all with minimal effort. Each recipe, from turkey taco soup to quinoa-stuffed peppers, is easy to make and bursting with flavors that elevate simple ingredients into unforgettable dishes. Let’s get ready to explore these easy and delightful meals.

Hearty Ground Turkey and Vegetable Stew

This Hearty Ground Turkey and Vegetable Stew is a perfect dish for those looking to enjoy a comforting meal that’s both nutritious and delicious. Made with lean ground turkey, a variety of fresh vegetables, and a blend of aromatic herbs, this stew is slowly cooked to perfection in a crockpot, allowing the flavors to meld together beautifully.

Whether you’re preparing it for a family dinner or meal prepping for the week, this stew is sure to be a crowd-pleaser with its rich taste and satisfying texture. Ideal for a serving size of 4-6 people, this stew is a wonderful option for those seeking a healthier alternative to traditional beef stews.

The ground turkey provides a lean source of protein, while the assortment of vegetables contributes essential vitamins and minerals. Best of all, the crockpot does most of the work, making this a convenient dish for busy days. Simply set it up in the morning, and by dinner time, you’ll have a warm, hearty meal ready to be enjoyed.

Ingredients:

• 1 lb ground turkey
• 1 tablespoon olive oil
• 1 medium onion, diced
• 3 cloves garlic, minced
• 2 cups carrots, sliced
• 2 cups potatoes, diced
• 1 cup celery, sliced
• 1 can (14.5 oz) diced tomatoes
• 4 cups chicken broth
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• Salt and pepper to taste
• 2 cups kale, chopped
• 2 tablespoons tomato paste
• 1 bay leaf
• 1 cup frozen peas

Cooking Instructions:

1. Prepare the Vegetables: Begin by washing and chopping all your vegetables. Dice the onion, slice the carrots and celery, and dice the potatoes. Set them aside.
2. Brown the Turkey: In a skillet over medium heat, add the olive oil and ground turkey. Cook until the turkey is browned, breaking it up with a spoon as it cooks. Once browned, drain any excess fat and transfer the turkey to the crockpot.
3. Sauté Aromatics: In the same skillet, add the diced onion and minced garlic. Sauté for about 3-4 minutes until the onion becomes translucent and fragrant. Add this mixture to the crockpot.
4. Combine Ingredients: Add the sliced carrots, diced potatoes, celery, canned diced tomatoes, chicken broth, tomato paste, thyme, oregano, salt, pepper, and bay leaf into the crockpot. Stir well to combine all the ingredients.
5. Cook the Stew: Cover the crockpot and set it to cook on low for 6-8 hours or on high for 3-4 hours. This slow cooking process will allow the flavors to meld together and the vegetables to become tender.
6. Add Kale and Peas: About 30 minutes before the stew is done cooking, add the chopped kale and frozen peas to the crockpot. Stir them into the stew and continue to cook until the kale is wilted and the peas are heated through.
7. Season and Serve: Taste the stew and adjust the seasoning with additional salt and pepper if needed. Remove the bay leaf before serving. Ladle the stew into bowls and enjoy it warm.

Extra Tips:

For an even richer flavor, try browning the tomato paste by adding it to the skillet with the onions and garlic before transferring it to the crockpot. This will caramelize the tomato paste and deepen the stew’s flavor.

Additionally, feel free to customize the vegetables based on your preference or what you have on hand. Zucchini, bell peppers, or green beans can be excellent additions. If you prefer a thicker stew, mash a few of the cooked potatoes before serving to naturally thicken the broth.

Slow Cooker Turkey Chili

Turkey chili is a hearty and delicious dish that’s perfect for the cooler months or whenever you’re craving a comforting meal. Using a slow cooker to prepare this dish not only makes it incredibly easy but also allows the flavors to meld together beautifully over time. The result is a rich, flavorful chili that’s both satisfying and nutritious. This recipe uses lean ground turkey as a protein base, complemented by a variety of beans, tomatoes, and spices that make it a wholesome and balanced meal.

This slow cooker turkey chili is perfect for a family dinner or a small gathering, serving 4-6 people. It’s an excellent option for meal prepping, as it stores well and can be easily reheated for a quick lunch or dinner. The preparation is straightforward, requiring only a few minutes of prep time before letting the slow cooker do the rest of the work. Whether you’re a seasoned cook or just starting out, this recipe is sure to be a hit at your table.

Ingredients:

• 1 pound lean ground turkey
• 1 can (15 ounces) kidney beans, drained and rinsed
• 1 can (15 ounces) black beans, drained and rinsed
• 1 can (15 ounces) diced tomatoes
• 1 can (6 ounces) tomato paste
• 1 cup chicken broth
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 red bell pepper, chopped
• 2 tablespoons chili powder
• 1 teaspoon cumin
• 1 teaspoon paprika
• Salt and pepper to taste
• Optional toppings: shredded cheese, sour cream, chopped cilantro

Cooking Instructions:

1. Prepare the Ingredients: Start by chopping the onion and red bell pepper. Mince the garlic and set these ingredients aside. Drain and rinse the kidney beans and black beans.
2. Brown the Turkey: In a skillet over medium heat, add the ground turkey. Cook until the turkey is browned and no longer pink, breaking it apart with a spatula as it cooks. Drain any excess fat.
3. Combine Ingredients in the Slow Cooker: Transfer the browned turkey to your slow cooker. Add the chopped onion, minced garlic, and chopped bell pepper. Stir in the diced tomatoes, tomato paste, chicken broth, kidney beans, and black beans.
4. Season the Chili: Add chili powder, cumin, paprika, salt, and pepper to the slow cooker. Stir everything together until well combined.
5. Cook the Chili: Cover the slow cooker and set it on low. Let the chili cook for 6-8 hours, or on high for 3-4 hours. The longer the chili cooks, the more the flavors will develop.
6. Finish and Serve: Once the chili is cooked, taste and adjust the seasonings if necessary. Serve the chili hot, topped with your choice of optional toppings like shredded cheese, sour cream, or chopped cilantro.

Extra Tips:

For an extra layer of flavor, consider adding a teaspoon of smoked paprika or a dash of cayenne pepper for some heat. If the chili is too thick for your liking, simply add more chicken broth to reach your desired consistency.

For a vegetarian version, you can substitute the turkey with additional beans or a meat alternative. This chili also freezes well, so consider making a double batch to enjoy later.

Turkey and Sweet Potato Slow Cooker Hash

Turkey and Sweet Potato Slow Cooker Hash is a delicious and hearty dish that’s perfect for feeding a family or a small gathering. This recipe combines the lean protein of turkey with the earthy sweetness of sweet potatoes, creating a balanced meal that’s nutritious and satisfying. The slow cooker method guarantees that the flavors meld beautifully, and the dish remains moist and tender.

This recipe is ideal for busy days when you want a wholesome meal without having to spend a lot of time in the kitchen. The preparation is straightforward, and once everything is in the slow cooker, you can simply let it cook while you go about your day. This Turkey and Sweet Potato Slow Cooker Hash serves 4-6 people, making it perfect for family dinners or meal prepping for the week.

Ingredients:

• 1 1/2 pounds ground turkey
• 2 large sweet potatoes, peeled and diced
• 1 red bell pepper, diced
• 1 green bell pepper, diced
• 1 medium onion, diced
• 3 cloves garlic, minced
• 1 teaspoon smoked paprika
• 1 teaspoon ground cumin
• 1/2 teaspoon black pepper
• 1 teaspoon salt
• 1/4 teaspoon cayenne pepper (optional)
• 1 cup low-sodium chicken broth
• 2 tablespoons olive oil
• Fresh parsley, chopped (for garnish)

Cooking Instructions:

1. Prepare the Vegetables and Meat: Dice the sweet potatoes, bell peppers, and onion. Mince the garlic. In a large skillet over medium heat, add the olive oil and brown the ground turkey until it’s no longer pink. This should take about 5-7 minutes. Drain any excess fat.
2. Combine Ingredients: In the slow cooker, add the browned turkey, sweet potatoes, red and green bell peppers, onion, and garlic. Stir in the smoked paprika, cumin, black pepper, salt, and cayenne pepper, making sure everything is evenly coated with the spices.
3. Add Liquid: Pour the chicken broth over the mixture in the slow cooker. Stir everything gently to combine.
4. Cook: Cover the slow cooker and set it to cook on low for 6-7 hours or on high for 3-4 hours. Stir occasionally if you’re around, but it’s not necessary.
5. Finish and Serve: Once the sweet potatoes are tender and the flavors have melded together, taste and adjust seasoning if necessary. Serve hot, garnished with fresh parsley.

Extra Tips:

For a bit more texture, you can add a handful of chopped kale or spinach during the final 30 minutes of cooking. If you’re aiming for a spicier hash, increase the cayenne pepper or add a diced jalapeño.

This dish also pairs nicely with a fried or poached egg on top for breakfast or brunch. Finally, if you have leftovers, they store well in the refrigerator for up to three days and can be easily reheated in a microwave or on the stovetop.

Crockpot Turkey Taco Soup

Crockpot Turkey Taco Soup is a delicious and easy-to-make dish that combines the flavors of traditional tacos with the heartiness of a soup. Perfect for chilly evenings or when you’re craving comfort food, this recipe is both nourishing and satisfying. The slow cooking method allows the flavors to meld together beautifully, resulting in a rich and robust soup that’s sure to become a family favorite.

With minimal preparation and the crockpot doing most of the work, this recipe is ideal for busy days when you want to enjoy a home-cooked meal without spending hours in the kitchen.

This Crockpot Turkey Taco Soup is packed with protein from lean ground turkey and fiber from a variety of beans, making it not only a flavorful dish but also a nutritious one. The addition of taco seasoning gives it that classic taco taste, while the tomatoes, corn, and green chilies add depth and a hint of spice.

Whether you’re serving it for a casual dinner or a gathering with friends, this soup is versatile and can be customized with your favorite toppings like cheese, avocado, or sour cream for added flavor and texture.

Ingredients (for 4-6 servings):

• 1 pound ground turkey
• 1 tablespoon olive oil
• 1 onion, chopped
• 3 cloves garlic, minced
• 1 packet taco seasoning
• 1 can (15 oz) black beans, drained and rinsed
• 1 can (15 oz) pinto beans, drained and rinsed
• 1 can (15 oz) corn, drained
• 1 can (15 oz) diced tomatoes
• 1 can (4 oz) diced green chilies
• 4 cups chicken broth
• Salt and pepper to taste

Cooking Instructions:

1. Prepare the Ingredients: Start by gathering all your ingredients and ensuring they’re ready for use. Chop the onion and mince the garlic. Drain and rinse the black and pinto beans.
2. Cook the Turkey: In a skillet over medium heat, add the olive oil and then the ground turkey. Cook until the turkey is browned, breaking it up with a spoon as it cooks. Once browned, drain any excess fat.
3. Sauté Aromatics: Add the chopped onion and minced garlic to the skillet with the turkey. Sauté for about 5 minutes, or until the onion is soft and translucent.
4. Add Seasoning: Stir in the taco seasoning until the turkey mixture is well coated. Cook for another minute to allow the spices to release their flavors.
5. Combine Ingredients in Crockpot: Transfer the turkey mixture to the crockpot. Add the black beans, pinto beans, corn, diced tomatoes, green chilies, and chicken broth. Stir to combine all the ingredients evenly.
6. Cook the Soup: Set your crockpot to low and cook for 6-8 hours, or on high for 3-4 hours. This slow cooking process allows the flavors to meld together beautifully.
7. Season to Taste: About 30 minutes before serving, taste the soup and add salt and pepper as needed. Adjust the seasoning to your preference.
8. Serve: Ladle the soup into bowls and serve hot. Optionally, top with shredded cheese, avocado slices, or a dollop of sour cream for added flavor.

Extra Tips: For a spicier version of Crockpot Turkey Taco Soup, consider adding a chopped jalapeño or extra green chilies. If you prefer a thicker soup, mash some of the beans before adding them to the crockpot, or reduce the amount of chicken broth.

This soup also freezes well, making it a great meal to prepare in advance. Simply allow the soup to cool, then portion it into freezer-safe containers for later use. When ready to eat, thaw in the refrigerator overnight and reheat on the stove or in the microwave.

Enjoy this versatile and flavorful dish with your favorite toppings for a personalized touch!

Ground Turkey and Quinoa Stuffed Peppers

Ground Turkey and Quinoa Stuffed Peppers are a delightful and nutritious dish that’s perfect for any family meal. This recipe combines the lean protein of ground turkey with the wholesome goodness of quinoa, all stuffed into vibrant bell peppers. Cooking this dish in a crockpot not only enhances the flavors but also simplifies the process, making it an easy yet satisfying meal for busy weeknights.

The slow cooking method guarantees that the peppers become tender and the filling is infused with rich flavors. With just a bit of prep work, you can set the crockpot and let it do the magic. By the time you’re ready to dine, the enticing aroma of seasoned turkey and quinoa will have filled your kitchen.

This recipe is designed to serve 4-6 people, making it ideal for a family dinner or a small gathering. It’s a versatile dish that can be customized with different spices or additional vegetables, so feel free to get creative!

Ingredients

• 6 large bell peppers (any color)
• 1 lb ground turkey
• 1 cup quinoa, rinsed and cooked
• 1 can (14.5 oz) diced tomatoes, drained
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 teaspoon dried oregano
• 1 teaspoon cumin
• Salt and pepper to taste
• 1 cup shredded cheddar cheese
• 1 cup chicken broth
• Fresh parsley for garnish (optional)

Cooking Instructions

1. Prepare the Bell Peppers: Cut the tops off the bell peppers and remove the seeds and membranes. Rinse and set them aside.
2. Cook the Quinoa: Rinse the quinoa thoroughly under cold water. Cook according to package instructions, typically using a 2:1 water to quinoa ratio.
3. Sauté Aromatics: In a skillet over medium heat, add a splash of olive oil. Sauté the onions and garlic until they become translucent and fragrant, about 3-4 minutes.
4. Cook the Turkey: Add the ground turkey to the skillet with the onions and garlic. Cook until the turkey is browned and cooked through, breaking it up with a spoon as it cooks.
5. Mix the Filling: In a large bowl, combine the cooked quinoa, browned turkey, diced tomatoes, sautéed onions and garlic, oregano, cumin, salt, and pepper. Mix well until all ingredients are evenly incorporated.
6. Stuff the Peppers: Fill each bell pepper with the turkey and quinoa mixture, pressing down gently to pack the filling.
7. Arrange in Crockpot: Place the stuffed peppers upright in the crockpot. Pour the chicken broth around the peppers in the crockpot to keep them moist.
8. Cook: Cover the crockpot and cook on low for 4-5 hours or on high for 2-3 hours, until the peppers are tender.
9. Add Cheese: About 30 minutes before serving, sprinkle the shredded cheddar cheese over the tops of the stuffed peppers. Cover and continue cooking until the cheese is melted.
10. Serve: Carefully remove the stuffed peppers from the crockpot. Garnish with fresh parsley if desired.

Extra Tips

When selecting bell peppers, opt for ones that are roughly the same size to guarantee even cooking. If you prefer a spicier dish, consider adding some chopped jalapeños or a pinch of red pepper flakes to the filling.

For a more filling meal, serve these stuffed peppers with a side salad or some crusty bread. Also, if you have leftovers, these stuffed peppers reheat well and make for a great lunch the next day. Enjoy your delicious and healthy meal!

Slow Cooker Turkey Bolognese

Slow Cooker Turkey Bolognese is a delicious and hearty dish that brings the rich flavors of traditional Italian cuisine into the comfort of your home with minimal effort. This recipe is perfect for those busy days when you want a satisfying meal but don’t have the time to stand over the stove. By using your slow cooker, you can let the flavors meld together over a few hours, creating a robust sauce that pairs perfectly with your choice of pasta. Turkey, a lean protein, makes this bolognese a healthier alternative to traditional beef versions, without sacrificing any of the flavor.

The beauty of this Slow Cooker Turkey Bolognese lies in its simplicity. With just a few ingredients and a bit of preparation, you can create a meal that isn’t only comforting but also nutritious. The slow cooking process enhances the flavors of the tomatoes, herbs, and turkey, making it a dish that’s sure to please both family and friends. Serve it over your favorite pasta, and perhaps with a side of garlic bread or a fresh salad, for a complete meal that feels both luxurious and homey.

Ingredients for 4-6 servings:

• 1 tablespoon olive oil
• 1 pound ground turkey
• 1 onion, finely chopped
• 2 cloves garlic, minced
• 1 carrot, finely diced
• 1 celery stalk, finely diced
• 1 can (28 ounces) crushed tomatoes
• 2 tablespoons tomato paste
• 1/2 cup chicken broth
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• Salt and pepper to taste
• Spaghetti or pasta of choice
• Parmesan cheese, for serving
• Fresh basil leaves, for garnish

Instructions:

1. Prepare the Ingredients: Begin by gathering and preparing all your ingredients. Chop the onion, garlic, carrot, and celery to confirm they’re ready for cooking.
2. Sauté the Vegetables and Turkey: Heat the olive oil in a large skillet over medium heat. Add the chopped onion, carrot, and celery, sautéing for about 5 minutes until the vegetables are soft. Add the minced garlic and cook for another minute. Add the ground turkey, breaking it up with a spoon, and cook until it’s browned and no longer pink.
3. Transfer to Slow Cooker: Transfer the turkey and vegetable mixture to your slow cooker. Add the crushed tomatoes, tomato paste, chicken broth, dried oregano, and dried basil. Season with salt and pepper to taste.
4. Cook the Bolognese: Cover and cook on low for 6-7 hours or on high for 3-4 hours. This slow cooking will allow the flavors to blend beautifully.
5. Prepare the Pasta: About 20 minutes before serving, cook your pasta according to the package instructions. Drain well.
6. Serve the Dish: Serve the turkey bolognese over the cooked pasta. Sprinkle with Parmesan cheese and garnish with fresh basil leaves for added flavor and presentation.

Extra Tips:

For a deeper flavor, you can add a splash of red wine to the turkey and vegetable mixture before transferring it to the slow cooker. Additionally, feel free to adjust the seasoning to your taste; a pinch of red pepper flakes can add a nice heat if desired.

Remember that slow cookers can vary, so keep an eye on the consistency of the sauce, adding a bit more broth if it becomes too thick. This dish also freezes well, making it an excellent option for meal prep. Enjoy!

Turkey Enchilada Casserole

Turkey Enchilada Casserole is a delightful and hearty meal that combines the rich flavors of enchiladas with the convenience of a casserole. This dish is perfect for busy weeknights or a cozy family dinner, and it’s made effortlessly in a crockpot, allowing the flavors to meld beautifully over time. The slow-cooking process guarantees that the turkey remains juicy and tender, while the other ingredients harmonize into a savory masterpiece.

This casserole is an excellent way to enjoy a Mexican-inspired meal with minimal prep work. The crockpot will do most of the heavy lifting, slowly cooking the turkey and other ingredients to perfection. With layers of tortillas, seasoned turkey, cheese, and enchilada sauce, this dish is both comforting and satisfying. Ideal for a serving size of 4-6 people, it’s a convenient recipe that can be prepared ahead of time, making it a great option for meal planning or feeding a crowd.

Ingredients:

• 1.5 pounds ground turkey
• 1 tablespoon olive oil
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 cups enchilada sauce
• 1 can (15 ounces) black beans, drained and rinsed
• 1 can (15 ounces) corn kernels, drained
• 8 small corn tortillas
• 2 cups shredded Mexican blend cheese
• Fresh cilantro, chopped (for garnish)
• Sour cream (optional, for serving)

Cooking Instructions:

1. Prepare the Turkey Mixture: In a large skillet, heat olive oil over medium heat. Add the chopped onion and garlic, sautéing until the onion is translucent and fragrant, about 3-4 minutes. Add the ground turkey, breaking it up with a wooden spoon, and cook until browned and cooked through, approximately 6-8 minutes.
2. Season the Turkey: Once the turkey is cooked, add cumin, chili powder, smoked paprika, salt, and black pepper. Stir to combine and cook for an additional 2 minutes to allow the spices to become aromatic.
3. Assemble the Casserole in the Crockpot: Coat the bottom of the crockpot with a thin layer of enchilada sauce. Place two tortillas on the bottom. Layer with one-third of the turkey mixture, one-third of the black beans, one-third of the corn, and one-third of the cheese. Pour one-third of the enchilada sauce over the top.
4. Repeat Layers: Repeat the layering process two more times until all ingredients are used, ending with a layer of cheese on top.
5. Cook the Casserole: Cover the crockpot and cook on low for 4-5 hours, or on high for 2-3 hours, until the cheese is melted and bubbly.
6. Garnish and Serve: Once cooked, carefully remove the lid and allow the casserole to cool slightly. Garnish with fresh cilantro and serve with a dollop of sour cream if desired.

Extra Tips:

For an added depth of flavor, consider roasting the corn kernels before adding them to the casserole. This can be done by spreading them on a baking sheet and placing them under a broiler for a few minutes until lightly charred.

If you prefer a spicier casserole, add diced jalapeños or a dash of hot sauce to the turkey mixture. Leftovers can be stored in an airtight container in the refrigerator for up to three days, and they reheat well in the microwave or oven.

Creamy Turkey and Spinach Pasta

Creamy Turkey and Spinach Pasta is a delightful dish that combines the savory flavors of turkey with the rich, velvety texture of creamy pasta. This dish is perfect for those looking to enjoy a comforting and hearty meal that’s easy to prepare in a crockpot. By allowing the ingredients to slowly meld together, you achieve a depth of flavor that’s hard to beat.

Whether you’re seeking a weeknight family dinner or a dish to impress guests, this recipe is sure to satisfy. Using the crockpot method not only simplifies the cooking process but also guarantees that the turkey remains tender and the spinach retains its vibrant color and nutrients.

The creamy sauce coats the pasta beautifully, creating a luxurious and fulfilling dish. This recipe serves 4-6 people, making it an ideal choice for both small gatherings and family dinners. Follow these steps to create your own delicious Creamy Turkey and Spinach Pasta.

Ingredients:

• 1.5 pounds of turkey breast, cut into 1-inch cubes
• 10 ounces of fresh spinach
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 1 tablespoon olive oil
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• Salt and pepper to taste
• 1 cup chicken broth
• 1 cup heavy cream
• 1 cup grated Parmesan cheese
• 12 ounces of penne pasta
• 1/4 cup sun-dried tomatoes, chopped

Cooking Instructions:

1. Prepare the Ingredients: Start by cutting the turkey breast into 1-inch cubes. Chop the onion and mince the garlic. Set aside.
2. Sauté the Aromatics: In a skillet over medium heat, add the olive oil. Once hot, add the chopped onion and minced garlic. Sauté for about 3-4 minutes until the onion becomes translucent and fragrant.
3. Combine in Crockpot: Transfer the sautéed onion and garlic to the crockpot. Add the turkey cubes, chicken broth, dried basil, dried oregano, salt, and pepper. Stir to combine all ingredients.
4. Cook the Turkey: Cover the crockpot and cook on low for 4-5 hours or until the turkey is cooked through and tender.
5. Cook the Pasta: About 30 minutes before the turkey is done, cook the penne pasta according to package instructions until al dente. Drain and set aside.
6. Add Spinach and Cream: Once the turkey is tender, add the fresh spinach, heavy cream, and sun-dried tomatoes to the crockpot. Stir well and let cook for an additional 15 minutes until the spinach is wilted.
7. Combine Pasta and Sauce: Add the cooked pasta to the crockpot and stir to coat the pasta with the creamy sauce. Add the grated Parmesan cheese and mix until the cheese is melted and the ingredients are well combined.
8. Serve: Taste and adjust seasoning with salt and pepper if needed. Serve hot, garnished with extra Parmesan if desired.

Extra Tips:

For an added layer of flavor, consider browning the turkey cubes in the skillet before adding them to the crockpot. This will give the turkey a nice caramelized exterior.

If you prefer a thicker sauce, you can mix a tablespoon of flour with the heavy cream before adding it to the crockpot. Additionally, using fresh herbs instead of dried ones can enhance the dish’s flavor, but remember to double the quantity if you decide to go with fresh herbs.

Enjoy your creamy and delicious pasta dish!

Slow Cooker Turkey Meatballs

Slow Cooker Turkey Meatballs are a delicious and healthy alternative to traditional beef meatballs, offering a lighter option without sacrificing flavor. Using a slow cooker allows the meatballs to absorb all the flavors from the sauce, resulting in a tender and juicy dish that’s perfect for a family dinner or a potluck.

This recipe combines lean ground turkey with a medley of herbs and spices, creating a delightful taste that will have everyone asking for seconds. The slow cooking process not only enhances the flavors but also makes this dish exceptionally easy to prepare.

Simply mix the ingredients, form the meatballs, and let the slow cooker do the rest of the work. This recipe serves 4-6 people, making it a great choice for a small gathering or as leftovers for meal prep during the week. The combination of savory tomato sauce, aromatic herbs, and juicy turkey makes these meatballs a standout dish that’s both comforting and nutritious.

Ingredients:

• 1 lb ground turkey
• 1/2 cup breadcrumbs
• 1/4 cup grated Parmesan cheese
• 1/4 cup milk
• 1 large egg
• 2 cloves garlic, minced
• 1 tablespoon Italian seasoning
• Salt and pepper to taste
• 2 cups marinara sauce
• 1/4 cup fresh parsley, chopped (optional)
• Cooking spray or olive oil for greasing

Instructions:

1. Prepare the Mixture: In a large bowl, combine the ground turkey, breadcrumbs, Parmesan cheese, milk, egg, minced garlic, Italian seasoning, salt, and pepper. Mix until all ingredients are thoroughly combined, but be careful not to overmix as this can make the meatballs tough.
2. Form the Meatballs: Using your hands, form the mixture into meatballs, about 1 to 1.5 inches in diameter. This size is ideal for even cooking without falling apart. You should have approximately 16-20 meatballs.
3. Grease the Slow Cooker: Lightly grease the bottom of your slow cooker with cooking spray or a small amount of olive oil. This step helps prevent the meatballs from sticking to the crockpot.
4. Add the Meatballs and Sauce: Place the meatballs in the slow cooker, ensuring they’re in a single layer and not piled on top of each other. Pour the marinara sauce over the meatballs, making sure they’re fully covered.
5. Cook the Meatballs: Set your slow cooker to low and let the meatballs cook for 4-6 hours. This slow cooking process allows the flavors to meld and the meatballs to become tender and juicy.
6. Finish and Serve: Once cooked, carefully remove the meatballs from the slow cooker. If desired, sprinkle with fresh parsley for a burst of color and flavor. Serve immediately with your choice of pasta, rice, or crusty bread.

Extra Tips:

For added flavor, consider browning the meatballs in a skillet before placing them in the slow cooker. This step is optional but can enhance the taste and texture of the meatballs.

Additionally, you can vary the herbs and spices according to your taste preferences, such as adding red pepper flakes for a bit of heat. If you have leftovers, these meatballs freeze well and can be reheated for a quick meal on busy days. Enjoy experimenting with different sauces or accompaniments to make this dish your own!

Turkey and Bean Burrito Bowls

Turkey and Bean Burrito Bowls are a delicious and satisfying meal that can easily be prepared in a crockpot. This dish combines lean turkey meat with nutritious beans and a blend of spices to create a flavorful and hearty filling. The slow-cooking process allows the flavors to meld together beautifully, resulting in a dish that’s perfect for a weeknight dinner or a meal prep option.

Served over rice and topped with your favorite burrito toppings, these bowls are sure to become a family favorite.

What makes this recipe truly special is its versatility. You can customize the ingredients to suit your taste, adding more or less spice, or substituting different types of beans. The crockpot does most of the work, allowing you to focus on other tasks while your meal cooks to perfection. This recipe serves 4-6 people, making it ideal for a family dinner or for leftovers throughout the week.

Ingredients:

• 1 1/2 pounds ground turkey
• 1 can (15 oz) black beans, drained and rinsed
• 1 can (15 oz) kidney beans, drained and rinsed
• 1 can (15 oz) corn, drained
• 1 can (14.5 oz) diced tomatoes with green chilies
• 1 small onion, chopped
• 3 cloves garlic, minced
• 2 tablespoons chili powder
• 1 teaspoon cumin
• 1 teaspoon paprika
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 cup chicken broth
• 1 tablespoon olive oil
• Cooked rice, for serving
• Optional toppings: shredded cheese, sour cream, avocado, cilantro, lime wedges

Cooking Instructions:

1. Prepare the Ingredients: Begin by gathering all the necessary ingredients. Chop the onion and mince the garlic to have them ready for cooking.
2. Brown the Turkey: In a large skillet, heat the olive oil over medium heat. Add the ground turkey and cook until browned, breaking it apart with a wooden spoon as it cooks. This step helps to enhance the flavor and texture of the meat.
3. Combine Ingredients in the Crockpot: Transfer the browned turkey to the crockpot. Add the chopped onion, minced garlic, black beans, kidney beans, corn, diced tomatoes with green chilies, chili powder, cumin, paprika, salt, pepper, and chicken broth.
4. Stir and Cook: Stir all the ingredients together until well combined. Cover the crockpot with its lid and cook on low for 6-7 hours or on high for 3-4 hours. This slow cooking process allows the flavors to meld and develop richly.
5. Prepare Rice and Serve: About 30 minutes before the turkey mixture is done, prepare the rice according to package instructions. Once the crockpot cooking is complete, serve the turkey and bean mixture over the cooked rice.
6. Add Toppings: Top each bowl with your choice of optional toppings such as shredded cheese, sour cream, avocado slices, fresh cilantro, and lime wedges for an extra burst of flavor.

Extra Tips:

For a spicier dish, consider adding a chopped jalapeño or a dash of cayenne pepper. If you prefer a thicker consistency, you can reduce the amount of chicken broth or let the dish cook uncovered for the last 30 minutes.

This recipe can also be easily doubled if you’re feeding a larger crowd or want to prepare extra for freezing. Leftovers can be stored in an airtight container in the refrigerator for up to three days, making it a perfect option for meal prep.

Crockpot Turkey Shepherd’s Pie

Crockpot Turkey Shepherd’s Pie is a delicious and comforting twist on the classic dish, combining the rich flavors of shepherd’s pie with the ease of slow cooker preparation. This recipe is perfect for those who love the traditional taste of turkey but are looking for an easier way to prepare it.

Using a crockpot allows the ingredients to meld together beautifully, resulting in a flavorful and hearty meal that’s perfect for any season. With the added convenience of minimal preparation and cleanup, this dish is ideal for busy families or anyone looking to enjoy a home-cooked meal without spending hours in the kitchen.

This Crockpot Turkey Shepherd’s Pie isn’t only easy to make but also incredibly satisfying. The ground turkey provides a lean protein base, while a mix of vegetables adds nutritional value and depth of flavor. Topped with creamy mashed potatoes, this dish brings comfort food to a new level.

Whether you’re preparing it for a cozy family dinner or a festive gathering, this dish is sure to please everyone at the table. Plus, the slow cooking process amplifies the flavors, making it a standout dish that you’ll want to make again and again.

Ingredients for 4-6 servings:

• 1 1/2 lbs ground turkey
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 cup frozen peas
• 1 cup frozen corn
• 2 carrots, diced
• 1 tablespoon tomato paste
• 1 cup chicken broth
• 1 tablespoon Worcestershire sauce
• 2 teaspoons dried thyme
• Salt and pepper to taste
• 3 cups mashed potatoes (store-bought or homemade)
• 1 cup shredded cheddar cheese
• 2 tablespoons olive oil

Cooking Instructions:

1. Prepare the Crockpot: Begin by setting your crockpot on low heat. This will guarantee the turkey and vegetables are cooked evenly over a longer period, allowing the flavors to develop fully.
2. Cook the Turkey: In a large skillet, heat the olive oil over medium heat. Add the chopped onion and minced garlic, sautéing until the onion is translucent. Add the ground turkey, cooking until browned. Break up the turkey with a spoon as it cooks to guarantee even cooking.
3. Combine Ingredients: Once the turkey is cooked, transfer it to the crockpot. Add the diced carrots, frozen peas, frozen corn, tomato paste, chicken broth, Worcestershire sauce, dried thyme, salt, and pepper. Stir until all ingredients are well combined.
4. Slow Cook: Cover the crockpot and cook on low heat for 6-7 hours, or on high heat for 3-4 hours. This allows the turkey and vegetables to absorb the flavors.
5. Prepare Mashed Potatoes: If making homemade mashed potatoes, boil peeled and diced potatoes until tender. Mash with butter, salt, and milk until smooth and creamy. If using store-bought mashed potatoes, prepare according to package instructions.
6. Assemble the Pie: Once the turkey mixture is fully cooked, spread the mashed potatoes evenly over the top. Sprinkle the shredded cheddar cheese over the potatoes.
7. Melt the Cheese: Cover the crockpot and cook on high heat for an additional 30 minutes or until the cheese is melted and bubbly.
8. Serve: Once ready, spoon the Shepherd’s Pie onto plates and serve hot.

Extra Tips:

For added flavor, consider adding a splash of red wine to the turkey mixture as it cooks. This will enhance the richness of the dish.

If you prefer a thicker consistency, mix a tablespoon of cornstarch with water and stir it into the turkey mixture during the last hour of cooking. For a more robust taste, you can also add a dash of smoked paprika or cayenne pepper.

Finally, feel free to customize this dish with your favorite vegetables or cheese to suit your taste preferences.

Slow Cooker Turkey and Black Bean Chili

Slow Cooker Turkey and Black Bean Chili is a hearty and flavorful dish perfect for a cozy family dinner or a gathering with friends. This recipe combines lean ground turkey with the rich taste of black beans, tomatoes, and a blend of spices to create a comforting meal that’s both nutritious and delicious.

By using a slow cooker, you’ll allow the flavors to develop and meld together over time, resulting in a chili that’s deeply satisfying and perfect for cooler weather.

With minimal prep work and hands-off cooking, this recipe is ideal for busy days when you want a homemade meal without the fuss. The slow cooker does all the heavy lifting, allowing you to focus on other tasks while your kitchen fills with the delightful aroma of simmering chili.

This dish is also versatile, as you can easily adjust the heat level and add your favorite toppings to suit your taste. Serve it with a side of cornbread or over a bed of rice for a complete meal that will leave everyone at the table asking for seconds.

Ingredients (serves 4-6):

• 1 tablespoon olive oil
• 1 pound ground turkey
• 1 onion, diced
• 3 cloves garlic, minced
• 1 red bell pepper, chopped
• 2 cans (15 ounces each) black beans, drained and rinsed
• 1 can (15 ounces) diced tomatoes
• 1 cup chicken broth
• 2 tablespoons chili powder
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• Salt and pepper to taste
• 1 lime, cut into wedges (for serving)
• Optional toppings: shredded cheese, sour cream, chopped cilantro, sliced jalapeños

Cooking Instructions:

1. Brown the Turkey: Heat the olive oil in a large skillet over medium heat. Add the ground turkey and cook until browned, breaking it up with a spoon as it cooks. This should take about 5-7 minutes. Once cooked, transfer the turkey to the slow cooker.
2. Sauté the Vegetables: In the same skillet, add the diced onion and garlic. Sauté for 3-4 minutes until the onion becomes translucent and the garlic is fragrant. Add the chopped red bell pepper and cook for another 2 minutes. Transfer the vegetable mixture to the slow cooker.
3. Combine Ingredients: In the slow cooker, add the black beans, diced tomatoes, chicken broth, chili powder, cumin, smoked paprika, salt, and pepper. Stir everything together to combine.
4. Slow Cook: Cover the slow cooker and set it to low. Cook for 6-8 hours, or until the flavors have melded together and the chili has thickened to your liking. If you prefer a thicker chili, you can remove the lid for the last 30 minutes of cooking.
5. Serve: Once cooked, taste and adjust the seasoning if necessary. Serve the chili hot, with lime wedges on the side. Add optional toppings such as shredded cheese, sour cream, chopped cilantro, or sliced jalapeños according to your preference.

Extra Tips:

To enhance the flavor of your Slow Cooker Turkey and Black Bean Chili, consider making it a day ahead of time. Chili often tastes better the next day as the flavors continue to develop.

You can store it in an airtight container in the refrigerator and simply reheat it before serving. If you like your chili spicier, feel free to add chopped jalapeños or increase the amount of chili powder.

This recipe is also freezer-friendly; just make sure to cool it completely before freezing. Enjoy this versatile dish with your favorite sides or as a topping for baked potatoes or nachos.