20 Flavorful Ground Turkey Crock Pot Recipes for Busy Weeknights

Busy weeknights call for easy, delicious solutions—and these 20 Flavorful Ground Turkey Crock Pot Recipes deliver just that! From cozy comfort food to fresh seasonal twists, each dish is a hands-off winner your whole family will love. Ditch the stress and let your slow cooker do the work while you savor more time (and flavor!). Ready to make dinner effortless? Let’s dive in!

Slow Cooker Turkey and Sweet Potato Chili

This hearty chili is a cozy, hands-off dinner that packs smoky warmth and a touch of natural sweetness—perfect for busy weeknights.

Ingredients

• 1 lb ground turkey
• 2 medium sweet potatoes, peeled and diced (about 3 cups)
• 1 yellow onion, diced
• 1 (15 oz) can black beans, drained and rinsed
• 1 (15 oz) can fire-roasted diced tomatoes
• 2 cups low-sodium chicken broth
• 2 tbsp tomato paste
• 2 tbsp chili powder
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1/2 tsp garlic powder
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 tbsp olive oil

Instructions

1. Heat olive oil in a skillet over medium-high. Add ground turkey and cook, breaking it up, until no pink remains, about 5 minutes. Transfer to a 6-quart slow cooker.
2. Add sweet potatoes, onion, black beans, diced tomatoes, chicken broth, tomato paste, chili powder (2 tbsp), cumin (1 tsp), smoked paprika (1 tsp), garlic powder (1/2 tsp), salt (1/2 tsp), and black pepper (1/4 tsp) to the slow cooker. Stir well.
3. Cover and cook on LOW for 6 hours or HIGH for 3 hours, until sweet potatoes are tender.

The smoky spices and creamy sweet potatoes melt together into a rich, satisfying chili that’s even better the next day. Tip: Top with avocado or a sprinkle of sharp cheddar for extra richness!

Crock Pot Turkey Meatball Soup

This cozy, protein-packed soup simmers all day in your slow cooker, filling your kitchen with the comforting aroma of herbs and tender turkey meatballs.

Ingredients:

• 1 lb ground turkey
• 1/4 cup breadcrumbs
• 1 large egg
• 2 tsp Italian seasoning, divided
• 1 tsp garlic powder
• 1 tsp salt, divided
• 1/2 tsp black pepper
• 1 tbsp olive oil
• 1 yellow onion, diced
• 3 carrots, sliced
• 3 celery stalks, chopped
• 4 cups chicken broth
• 1 (14.5 oz) can diced tomatoes
• 1/2 cup small pasta (like ditalini)
• 2 cups fresh spinach

Instructions:

1. In a bowl, mix turkey, breadcrumbs, egg, 1 tsp Italian seasoning, garlic powder, 1/2 tsp salt, and black pepper. Roll into 1-inch meatballs.
2. Heat olive oil in a skillet over medium. Brown meatballs for 2 minutes per side (they’ll finish cooking in the soup). Transfer to Crock Pot.
3. Add onion, carrots, celery, broth, tomatoes, remaining 1 tsp Italian seasoning, and 1/2 tsp salt to the Crock Pot. Stir gently.
4. Cover and cook on LOW for 6 hours or HIGH for 3 hours. Stir in pasta and spinach, then cook 15 more minutes (or until pasta is tender).

The secret? Browning the meatballs first adds depth to every spoonful, while the spinach wilts perfectly at the end for a fresh contrast.

Tip: Freeze extras in individual portions—the flavors meld even more overnight!

Easy Ground Turkey Taco Casserole

This hearty casserole packs all the bold flavors of tacos into a fuss-free, family-friendly bake—perfect for busy weeknights!

Ingredients:

• 1 lb ground turkey
• 1 small yellow onion, diced
• 1 bell pepper (any color), diced
• 1 (15 oz) can black beans, drained and rinsed
• 1 (10 oz) can diced tomatoes with green chiles
• 1 (8 oz) can tomato sauce
• 1 tbsp olive oil
• 1 tbsp taco seasoning
• 1 tsp garlic powder
• 1/2 tsp salt
• 2 cups shredded cheddar cheese
• 1 cup crushed tortilla chips

Instructions:

1. Preheat oven to 375°F. Heat 1 tbsp olive oil in a skillet over medium-high. Add ground turkey, diced onion, and bell pepper; cook for 5–6 minutes until turkey is browned.
2. Stir in black beans, diced tomatoes, tomato sauce, 1 tbsp taco seasoning, 1 tsp garlic powder, and 1/2 tsp salt. Simmer for 3 minutes.
3. Transfer mixture to a greased 9×13″ baking dish. Top with 2 cups cheddar cheese and crushed tortilla chips.
4. Bake for 15–20 minutes until cheese is bubbly and chips are golden. Let cool 5 minutes before serving.

The crispy tortilla chip topping adds a fun crunch that contrasts perfectly with the saucy, cheesy filling—no extra sides needed!

Tip: Swap in ground chicken or beef if preferred, but turkey keeps it lean without sacrificing flavor.

Slow Cooker Turkey Bolognese Sauce

This hearty, slow-simmered Bolognese swaps in lean ground turkey for a lighter twist on the classic—without skimping on rich, savory flavor.

Ingredients:

• 1 tbsp olive oil
• 1 lb ground turkey (93% lean)
• 1 small yellow onion, finely diced
• 2 carrots, finely diced
• 2 celery stalks, finely diced
• 3 garlic cloves, minced
• 1 (6 oz) can tomato paste
• 1 (28 oz) can crushed tomatoes
• 1/2 cup whole milk
• 1/2 cup dry red wine (or sub beef broth)
• 1 tsp dried oregano
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 1/4 tsp red pepper flakes (optional)

Instructions:

1. Heat 1 tbsp olive oil in a large skillet over medium-high. Add ground turkey and cook, breaking it up, until no pink remains (5–6 minutes). Transfer to a 6-quart slow cooker.
2. In the same skillet, sauté onion, carrots, celery, and garlic until softened (4–5 minutes). Stir in 1 (6 oz) can tomato paste and cook 1 minute. Scrape mixture into the slow cooker.
3. Add crushed tomatoes, 1/2 cup whole milk, 1/2 cup red wine, 1 tsp oregano, 1 tsp salt, 1/2 tsp black pepper, and 1/4 tsp red pepper flakes (if using). Stir well.
4. Cover and cook on LOW for 6 hours (or HIGH for 3 hours), stirring once halfway. The sauce should be thick and fragrant.

The milk mellows the tomatoes’ acidity while keeping the sauce luxuriously velvety—no heavy cream needed! Serve over pappardelle or zucchini noodles.

Tip: Freeze leftovers in jars for up to 3 months—the flavors deepen over time.

Healthy Turkey and Quinoa Stuffed Peppers

These colorful stuffed peppers are packed with protein and flavor, making them a satisfying weeknight dinner that’s as nutritious as it is delicious.

Ingredients:

• 4 large bell peppers (any color), tops cut off and seeds removed
• 1 lb lean ground turkey
• 1 cup cooked quinoa
• 1 small yellow onion, diced
• 2 cloves garlic, minced
• 1 (14.5 oz) can diced tomatoes, drained
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/2 cup shredded Monterey Jack cheese
• 2 tbsp chopped fresh cilantro
• 1 tbsp olive oil

Instructions:

1. Preheat oven to 375°F. Lightly grease a baking dish with olive oil and arrange peppers cut-side up.
2. Heat 1 tbsp olive oil in a skillet over medium heat. Add onion and sauté for 3 minutes until soft. Stir in garlic and cook for 30 seconds until fragrant.
3. Add ground turkey, breaking it apart with a spoon. Cook for 5–6 minutes until no pink remains. Stir in 1 tsp cumin, 1 tsp smoked paprika, 1/2 tsp salt, and 1/4 tsp black pepper.
4. Remove skillet from heat and fold in cooked quinoa, diced tomatoes, and cilantro. Spoon mixture evenly into peppers.
5. Top each pepper with shredded cheese. Cover dish with foil and bake for 25 minutes. Uncover and bake 5 more minutes until cheese is bubbly.

The quinoa adds a nutty texture that pairs perfectly with the smoky-spiced turkey, while the melty cheese ties it all together.

Tip: For extra browning, broil the peppers for 1–2 minutes after baking (watch closely!).

Crock Pot Turkey and Black Bean Enchiladas

These hearty enchiladas practically make themselves in the slow cooker, packing bold Southwest flavors with minimal effort—perfect for busy weeknights!

Ingredients:

• 1 lb ground turkey
• 1 (15 oz) can black beans, drained and rinsed
• 1 (10 oz) can red enchilada sauce
• 1 cup shredded Monterey Jack cheese
• 1/2 cup diced red onion
• 1 tsp ground cumin
• 1/2 tsp chili powder
• 1/2 tsp garlic powder
• 6 (8-inch) flour tortillas
• Fresh cilantro, chopped (for garnish)

Instructions:

1. In a skillet over medium heat, cook the ground turkey until no pink remains, about 8 minutes. Drain excess fat.
2. Transfer turkey to a bowl and stir in black beans, 1/2 cup enchilada sauce, 1/2 cup cheese, red onion, 1 tsp cumin, 1/2 tsp chili powder, and 1/2 tsp garlic powder.
3. Spread remaining 1/2 cup enchilada sauce in the bottom of a 6-quart slow cooker. Fill each tortilla with the turkey mixture, roll tightly, and place seam-side down in the cooker.
4. Top enchiladas with remaining 1/2 cup cheese. Cover and cook on LOW for 3 hours or HIGH for 1.5 hours until cheese melts and edges bubble.
5. Garnish with fresh cilantro before serving.

The slow cooker transforms tortillas into tender, saucy pockets without drying them out—no oven required! The smoky cumin and melty cheese balance perfectly with the lean turkey and beans.

Tip: For extra kick, stir 1 diced jalapeño into the filling or drizzle with hot sauce before serving.

Slow Cooker Turkey and Vegetable Stew

This hearty stew is a set-it-and-forget-it dream—tender turkey, chunky veggies, and a rich broth that’ll have everyone asking for seconds.

Ingredients:

• 1.5 lbs boneless turkey breast, cut into 1-inch cubes
• 3 medium carrots, peeled and chopped into ½-inch rounds
• 2 celery stalks, chopped
• 1 medium yellow onion, diced
• 3 garlic cloves, minced
• 4 cups low-sodium chicken broth
• 1 (14.5 oz) can diced tomatoes, undrained
• 1 tsp dried thyme
• 1 tsp dried rosemary
• 1 tsp salt
• ½ tsp black pepper
• 2 tbsp olive oil
• 2 tbsp all-purpose flour
• 1 cup frozen peas

Instructions:

1. Heat 2 tbsp olive oil in a large skillet over medium-high heat. Add the turkey and cook until lightly browned, about 5 minutes. Transfer to a 6-quart slow cooker.
2. In the same skillet, sauté onion, garlic, carrots, and celery for 3–4 minutes until slightly softened. Sprinkle with 2 tbsp flour, stirring to coat. Transfer to the slow cooker.
3. Add 4 cups chicken broth, diced tomatoes, 1 tsp thyme, 1 tsp rosemary, 1 tsp salt, and ½ tsp black pepper to the slow cooker. Stir well.
4. Cover and cook on LOW for 6 hours or HIGH for 3 hours. Stir in 1 cup frozen peas during the last 15 minutes of cooking.

The flour thickens the broth just enough to cling to every bite, while the peas add a pop of freshness. Tip: For extra depth, swap 1 cup broth for dry white wine.

Ground Turkey and Spinach Lasagna in the Crock Pot

This slow-cooker lasagna swaps beef for lean ground turkey and packs in fresh spinach for a lighter twist on the classic—perfect for busy weeknights when you want comfort food without the fuss.

Ingredients:

• 1 lb ground turkey
• 1 (24 oz) jar marinara sauce
• 1 (15 oz) container ricotta cheese
• 2 cups shredded mozzarella cheese, divided
• 1 large egg
• 2 cups fresh spinach, chopped
• 9 no-boil lasagna noodles
• 1 tsp garlic powder
• 1 tsp dried oregano
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions:

1. In a skillet over medium heat, cook ground turkey until no pink remains, about 8 minutes. Drain excess fat, then stir in marinara sauce.
2. In a bowl, mix ricotta, 1 cup mozzarella, egg, spinach, garlic powder, oregano, salt, and black pepper.
3. Spread 1/3 of the turkey sauce in the bottom of a 6-quart crock pot. Layer 3 noodles (breaking to fit), then half the ricotta mixture. Repeat layers, ending with turkey sauce.
4. Cover and cook on LOW for 4 hours. Sprinkle remaining 1 cup mozzarella on top, cover until melted (about 10 minutes).

The slow cooker gives the noodles a tender-but-not-mushy texture, while the spinach adds a fresh pop to every bite.

Tip: Let the lasagna sit for 15 minutes before slicing—it’ll hold together beautifully!

Turkey and Mushroom Stroganoff

This creamy, comforting stroganoff swaps beef for tender turkey and earthy mushrooms, making it a lighter but equally satisfying weeknight winner.

Ingredients:

• 1 lb ground turkey
• 8 oz cremini mushrooms, sliced
• 1 small yellow onion, finely diced
• 2 cloves garlic, minced
• 2 tbsp butter
• 2 tbsp all-purpose flour
• 1 1/2 cups low-sodium chicken broth
• 1/2 cup sour cream
• 1 tbsp Worcestershire sauce
• 1 tsp Dijon mustard
• 1/2 tsp paprika
• 1/2 tsp salt
• 1/4 tsp black pepper
• 8 oz egg noodles, cooked
• Fresh parsley, chopped (for garnish)

Instructions:

1. In a large skillet over medium-high heat, cook ground turkey until no pink remains, about 5 minutes. Transfer to a plate.
2. Melt butter in the same skillet. Add mushrooms, onion, and garlic; sauté until softened, about 5 minutes.
3. Sprinkle flour over the veggies and stir for 1 minute. Gradually whisk in chicken broth, scraping up any browned bits.
4. Stir in Worcestershire sauce, Dijon mustard, paprika, salt, and black pepper. Simmer for 3–4 minutes until slightly thickened.
5. Reduce heat to low. Return turkey to the skillet, then fold in sour cream until just combined (don’t boil).
6. Serve over cooked egg noodles, garnished with fresh parsley.

The tangy Dijon and Worcestershire sauce balance the richness of the sour cream, while the mushrooms add a meaty depth that’ll have everyone asking for seconds.

Tip: For extra silkiness, stir in a splash of broth if the sauce thickens too much while resting.

Slow Cooker Turkey Sloppy Joes

These hearty, tangy sloppy joes are a lighter twist on the classic, with ground turkey simmering all day in a sweet-savory sauce—perfect for busy weeknights.

Ingredients:

• 1 tbsp olive oil
• 1 lb ground turkey
• 1 small yellow onion, finely diced
• 1 green bell pepper, finely diced
• 2 cloves garlic, minced
• 1 (15 oz) can tomato sauce
• 1/4 cup ketchup
• 2 tbsp Worcestershire sauce
• 1 tbsp brown sugar
• 1 tsp yellow mustard
• 1/2 tsp smoked paprika
• 1/2 tsp salt
• 1/4 tsp black pepper
• 6 hamburger buns, toasted

Instructions:

1. Heat 1 tbsp olive oil in a skillet over medium-high. Add ground turkey, breaking it apart with a spoon, and cook until no pink remains, about 5 minutes. Transfer to a slow cooker.
2. Add onion, bell pepper, and garlic to the same skillet; sauté for 3 minutes until softened. Scrape into the slow cooker.
3. Stir in tomato sauce, 1/4 cup ketchup, 2 tbsp Worcestershire sauce, 1 tbsp brown sugar, 1 tsp mustard, 1/2 tsp smoked paprika, 1/2 tsp salt, and 1/4 tsp black pepper. Cover and cook on LOW for 6 hours (or HIGH for 3).
4. Serve spooned onto toasted buns. The long simmer deepens the flavors, giving the turkey a rich, almost caramelized sweetness.

Tip: For extra smokiness, swap regular paprika for chipotle powder (just a pinch—it’s spicy!).

Turkey and Zucchini Meatballs in Marinara Sauce

These tender turkey meatballs get a sneaky veggie boost from zucchini, simmered in a rich marinara for a lighter twist on a classic.

Ingredients

• 1 lb ground turkey (93% lean)
• 1 cup grated zucchini, squeezed dry in a clean towel
• 1/2 cup panko breadcrumbs
• 1/4 cup grated Parmesan cheese
• 1 large egg
• 2 cloves garlic, minced
• 1 tsp dried oregano
• 1 tsp salt
• 1/2 tsp black pepper
• 2 tbsp olive oil
• 2 cups marinara sauce (store-bought or homemade)
• Fresh basil, for garnish

Instructions

1. In a large bowl, combine ground turkey, zucchini, panko, Parmesan, egg, garlic, oregano, salt, and pepper. Mix gently with hands until just combined (don’t overmix).
2. Roll into 1.5-inch meatballs (about 18 total). Heat olive oil in a large skillet over medium heat. Brown meatballs in batches for 2–3 minutes per side, turning carefully.
3. Pour marinara sauce over meatballs, reduce heat to low, and cover. Simmer for 15 minutes until meatballs reach 165°F internally.
4. Garnish with fresh basil and serve over pasta or with crusty bread.

The zucchini keeps these meatballs juicy without weighing them down, while the marinara adds cozy comfort. Tip: For extra flavor, toast the panko in a dry pan for 2 minutes before mixing into the meatball blend.

Crock Pot Turkey and Lentil Curry

This hearty, spiced curry is a set-it-and-forget-it dream—packed with tender turkey, creamy lentils, and warming spices that meld together effortlessly in the slow cooker.

Ingredients:

• 1 lb ground turkey
• 1 cup dried brown lentils, rinsed
• 1 small yellow onion, diced
• 3 cloves garlic, minced
• 1 tbsp grated fresh ginger
• 1 (14.5 oz) can diced tomatoes, undrained
• 1 (13.5 oz) can coconut milk
• 2 cups low-sodium chicken broth
• 2 tbsp curry powder
• 1 tsp ground cumin
• 1 tsp turmeric
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 tbsp chopped fresh cilantro (for garnish)

Instructions:

1. In a skillet over medium heat, brown the ground turkey until no pink remains, about 5–7 minutes. Drain excess fat.
2. Transfer the turkey to a 6-quart slow cooker. Add the lentils, onion, garlic, ginger, diced tomatoes, coconut milk, chicken broth, 2 tbsp curry powder, 1 tsp cumin, 1 tsp turmeric, 1/2 tsp salt, and 1/4 tsp black pepper. Stir to combine.
3. Cover and cook on LOW for 6–7 hours or HIGH for 3–4 hours, until lentils are tender and flavors have melded.
4. Stir well before serving. Garnish with fresh cilantro.

The slow cooker works magic here, turning humble ingredients into a richly spiced, velvety curry that tastes like it simmered all day (because it did!).

Tip: For extra depth, toast the curry powder in a dry skillet for 30 seconds before adding it to the slow cooker.

Slow Cooker Turkey and Rice Stuffed Cabbage Rolls

These tender cabbage rolls are packed with savory turkey, fluffy rice, and a rich tomato sauce—all made effortlessly in your slow cooker for a comforting meal.

Ingredients:

• 1 large head green cabbage (about 2 lbs)
• 1 lb ground turkey
• 1 cup cooked white rice
• 1 small yellow onion, finely diced
• 2 cloves garlic, minced
• 1 egg, lightly beaten
• 1 tsp dried oregano
• 1 tsp smoked paprika
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 (15 oz) can tomato sauce
• 1/2 cup chicken broth
• 1 tbsp brown sugar
• 1 tbsp apple cider vinegar

Instructions:

1. Bring a large pot of water to a boil. Carefully remove 12 whole cabbage leaves, submerge in boiling water for 2 minutes until pliable, then drain and pat dry.
2. In a bowl, combine ground turkey, cooked white rice, diced onion, minced garlic, beaten egg, 1 tsp oregano, 1 tsp smoked paprika, 1/2 tsp salt, and 1/4 tsp black pepper. Mix gently.
3. Divide the filling among the cabbage leaves, rolling each into a tight bundle. Place seam-side down in the slow cooker.
4. Whisk together tomato sauce, chicken broth, 1 tbsp brown sugar, and 1 tbsp apple cider vinegar. Pour over the cabbage rolls.
5. Cover and cook on LOW for 6 hours or HIGH for 3 hours, until the turkey is cooked through and the cabbage is tender.

The slow cooker melds the flavors beautifully, giving the rolls a melt-in-your-mouth texture while keeping the filling perfectly moist. Serve with a sprinkle of fresh parsley for a pop of color!

Tip: Save the leftover cabbage core—it makes a great addition to soups or stir-fries!

Ground Turkey and Sweet Corn Chowder

This hearty chowder is a cozy weeknight winner—creamy, slightly sweet, and packed with savory turkey and tender corn.

Ingredients:

• 1 tbsp olive oil
• 1 lb ground turkey
• 1 small yellow onion, diced
• 2 cloves garlic, minced
• 1 tsp smoked paprika
• 1/2 tsp dried thyme
• 1/4 tsp black pepper
• 3 cups chicken broth
• 2 cups frozen sweet corn (no need to thaw)
• 1 medium russet potato, peeled and diced
• 1/2 cup heavy cream
• 1/2 tsp salt
• 2 tbsp chopped fresh parsley (for garnish)

Instructions:

1. Heat 1 tbsp olive oil in a large pot over medium heat. Add ground turkey and cook, breaking it up, until no pink remains (5–6 minutes).
2. Stir in diced onion and cook until soft (3 minutes). Add 2 cloves minced garlic, 1 tsp smoked paprika, 1/2 tsp thyme, and 1/4 tsp black pepper; cook 1 minute until fragrant.
3. Pour in 3 cups chicken broth, then add sweet corn and diced potato. Bring to a simmer, cover, and cook 15 minutes until potatoes are tender.
4. Reduce heat to low. Stir in 1/2 cup heavy cream and 1/2 tsp salt. Simmer uncovered 5 minutes to thicken slightly.
5. Ladle into bowls and top with chopped parsley.

The smoked paprika adds a subtle smokiness that balances the sweetness of the corn—it’s comfort food with a twist!

Tip: For extra richness, stir in a handful of shredded cheddar cheese just before serving.

Turkey and White Bean Chili Verde

This Turkey and White Bean Chili Verde is a lighter twist on classic chili, packed with bright tomatillo flavor and tender white beans—perfect for a cozy weeknight dinner.

• 1 lb ground turkey
• 1 tbsp olive oil
• 1 small yellow onion, diced
• 2 cloves garlic, minced
• 1 (12 oz) jar tomatillo salsa (or 1.5 cups homemade)
• 1 (15 oz) can white beans, drained and rinsed
• 1 cup low-sodium chicken broth
• 1 tsp ground cumin
• 1/2 tsp dried oregano
• 1/4 tsp salt
• 1/4 cup chopped fresh cilantro
• Juice of 1 lime

1. Heat 1 tbsp olive oil in a large pot over medium heat. Add ground turkey and cook, breaking it up with a spoon, until no pink remains (5–6 minutes).
2. Add diced onion and sauté until soft (4 minutes). Stir in 2 cloves minced garlic, 1 tsp cumin, 1/2 tsp oregano, and 1/4 tsp salt; cook 1 minute until fragrant.
3. Pour in tomatillo salsa, white beans, and 1 cup chicken broth. Bring to a simmer, then reduce heat and cook uncovered for 15 minutes, stirring occasionally.
4. Remove from heat and stir in 1/4 cup cilantro and lime juice. Taste and adjust salt if needed.

The tangy tomatillos and fresh lime make this chili taste unexpectedly vibrant, while the white beans keep it hearty. Serve with avocado or tortilla chips for a little crunch!

Tip: For extra depth, char the tomatillos and blend them with jalapeño before adding to the pot.

Slow Cooker Turkey and Pasta Primavera

This fuss-free, veggie-packed dish lets your slow cooker do the heavy lifting, delivering tender turkey and al dente pasta in a creamy, herb-infused sauce.

Ingredients:

• 1 lb boneless turkey breast, cut into 1-inch cubes
• 8 oz penne pasta (uncooked)
• 2 cups broccoli florets
• 1 cup sliced bell peppers (any color)
• 1 cup sliced zucchini
• 1 (14.5 oz) can diced tomatoes, undrained
• 1 (10.5 oz) can condensed cream of chicken soup
• 1 cup chicken broth
• 1 tsp garlic powder
• 1 tsp dried Italian seasoning
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/2 cup grated Parmesan cheese

Instructions:

1. In a 6-quart slow cooker, combine turkey, broccoli, bell peppers, zucchini, diced tomatoes (with juices), cream of chicken soup, chicken broth, 1 tsp garlic powder, 1 tsp Italian seasoning, 1/2 tsp salt, and 1/4 tsp black pepper. Stir gently.
2. Cover and cook on LOW for 4 hours or HIGH for 2 hours, until turkey reaches 165°F.
3. Stir in uncooked penne, submerging it in the liquid. Cover and cook on HIGH for 20–25 minutes, until pasta is tender but still firm.
4. Turn off heat, stir in 1/2 cup Parmesan, and let stand 5 minutes to thicken.

The magic here? The pasta cooks right in the slow cooker, soaking up all the savory flavors without turning mushy.

Tip: For extra freshness, top with chopped basil or a squeeze of lemon before serving.

Turkey and Kale Stuffed Bell Peppers

These hearty stuffed peppers are packed with lean turkey, earthy kale, and just the right amount of cheese for a satisfying weeknight meal.

Ingredients:

• 4 large bell peppers (any color), tops cut off and seeds removed
• 1 tbsp olive oil
• 1 lb ground turkey
• 1 small yellow onion, diced
• 2 cups chopped kale, stems removed
• 1 tsp garlic powder
• 1 tsp dried oregano
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 cup marinara sauce
• 1/2 cup shredded mozzarella cheese

Instructions:

1. Preheat oven to 375°F. Place hollowed bell peppers upright in a baking dish.
2. Heat olive oil in a skillet over medium heat. Add ground turkey and onion, breaking up the turkey with a spatula. Cook for 5 minutes until turkey is no longer pink.
3. Stir in kale, garlic powder, oregano, salt, and black pepper. Cook for 3 more minutes until kale wilts.
4. Remove skillet from heat and mix in marinara sauce. Spoon filling evenly into peppers.
5. Top each pepper with mozzarella cheese. Cover dish with foil and bake for 25 minutes. Uncover and bake 5 more minutes until cheese is bubbly.

The kale adds a pleasant texture contrast to the tender turkey, while the melty cheese ties everything together beautifully.

Tip: For extra flavor, sprinkle a pinch of red pepper flakes into the filling mixture!

Crock Pot Turkey and Wild Rice Casserole

This cozy casserole combines tender turkey, nutty wild rice, and creamy mushrooms—all simmered to perfection in your slow cooker for a hands-off dinner that feels like a hug in a bowl.

Ingredients:

• 1 lb ground turkey
• 1 cup uncooked wild rice blend
• 8 oz cremini mushrooms, sliced
• 1 small yellow onion, diced
• 2 cloves garlic, minced
• 2 cups low-sodium chicken broth
• 1 cup whole milk
• 1 tsp dried thyme
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 1/2 cup grated Parmesan cheese

Instructions:

1. Brown the ground turkey in a skillet over medium-high heat until no pink remains, about 5 minutes. Drain excess fat.
2. Add the turkey, wild rice blend, mushrooms, onion, garlic, chicken broth, milk, 1 tsp thyme, 1 tsp salt, and 1/2 tsp pepper to the Crock Pot. Stir to combine.
3. Cover and cook on LOW for 4 hours or HIGH for 2.5 hours, until the rice is tender and most liquid is absorbed.
4. Stir in the Parmesan cheese, then let sit uncovered for 10 minutes to thicken slightly before serving.

The wild rice adds a delightful chewiness against the creamy backdrop, while the Parmesan gives it a savory depth that’ll have everyone scraping their bowls.

Tip: For extra richness, swap the milk for half-and-half and top with a sprinkle of fresh parsley before serving.

Slow Cooker Turkey and Chickpea Tagine

This cozy tagine is a hands-off wonder—just let your slow cooker work its magic while the spices meld into tender turkey and creamy chickpeas.

Ingredients

• 1.5 lbs boneless turkey thighs, cut into 1-inch pieces
• 1 (15-oz) can chickpeas, drained and rinsed
• 1 yellow onion, thinly sliced
• 3 cloves garlic, minced
• 1 (14.5-oz) can diced tomatoes
• 1 cup low-sodium chicken broth
• 2 tbsp olive oil
• 1 tbsp honey
• 1.5 tsp ground cumin
• 1.5 tsp smoked paprika
• 1 tsp ground cinnamon
• 1 tsp salt
• 1/2 tsp black pepper
• 1/4 cup chopped fresh cilantro (for garnish)

Instructions

1. In a large skillet, heat 2 tbsp olive oil over medium-high. Add turkey and sear until lightly browned, about 3 minutes per side. Transfer to a 6-quart slow cooker.
2. Add onion, garlic, chickpeas, diced tomatoes (with juices), and 1 cup chicken broth to the slow cooker. Stir in 1 tbsp honey, 1.5 tsp cumin, 1.5 tsp paprika, 1 tsp cinnamon, 1 tsp salt, and 1/2 tsp black pepper.
3. Cover and cook on LOW for 6 hours or HIGH for 3 hours, until turkey is fork-tender.
4. Garnish with cilantro before serving over couscous or crusty bread.

The cinnamon and smoked paprika create a subtly sweet, smoky depth that makes this tagine unforgettable.

Tip: For extra richness, stir in a handful of chopped dried apricots 30 minutes before serving.

Ground Turkey and Pumpkin Chili

This hearty chili combines lean ground turkey with creamy pumpkin for a cozy, nutrient-packed twist on a classic—perfect for chilly nights when you want something wholesome but still full of flavor.

Ingredients

• 1 tbsp olive oil
• 1 lb ground turkey
• 1 medium yellow onion, diced
• 3 garlic cloves, minced
• 1 red bell pepper, diced
• 1 (15 oz) can pumpkin puree
• 1 (15 oz) can diced tomatoes
• 1 (15 oz) can kidney beans, drained and rinsed
• 2 cups chicken broth
• 2 tbsp chili powder
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1/2 tsp salt
• 1/4 tsp black pepper
• Optional toppings: shredded cheese, sour cream, cilantro

Instructions

1. Heat 1 tbsp olive oil in a large pot over medium heat. Add ground turkey and cook, breaking it up with a spoon, until no longer pink (5–6 minutes).
2. Stir in diced onion, minced garlic, and diced bell pepper. Cook until softened (4–5 minutes).
3. Add 2 tbsp chili powder, 1 tsp cumin, 1 tsp smoked paprika, 1/2 tsp salt, and 1/4 tsp black pepper. Stir to coat the meat and veggies.
4. Pour in pumpkin puree, diced tomatoes, kidney beans, and 2 cups chicken broth. Bring to a simmer, then reduce heat to low and cook uncovered for 20–25 minutes, stirring occasionally, until slightly thickened.

The pumpkin adds a velvety richness that balances the smoky spices—no one will guess it’s secretly packed with veggies! Serve with your favorite toppings for a customizable bowl.

Tip: For extra depth, stir in 1 tbsp cocoa powder with the spices—it enhances the chili’s warmth without tasting chocolatey.

Conclusion

With 20 delicious and easy ground turkey Crock Pot recipes, busy weeknights just got a whole lot tastier! Whether you’re craving comfort food or something fresh, this list has you covered. Give these recipes a try, and don’t forget to share your favorites in the comments or pin them for later. Happy slow cooking!