11 Ground Turkey Crockpot Recipes for Easy Weeknight Dinners

Ground turkey crockpot recipes work because the slow, low heat keeps lean turkey tender while it soaks up whatever broth, tomatoes, or chiles you pair with it. The crockpot does the long simmering for you, and the turkey stays moist in a seasoned liquid instead of drying out in a hot pan.

Start with the Classic Crockpot Turkey Chili if you want a familiar bowl. Go for the Spicy Turkey Taco Soup when you want heat, the Firecracker Ground Turkey Lettuce Cups for something crisp, and the Ground Turkey Stuffed Peppers for a hands-off supper.

Which Ground Turkey Crockpot Dish Should You Make?

Classic Crockpot Turkey Chili

This is the one I make when I want a chili that tastes like it simmered on the stove all afternoon. Lean turkey, two kinds of beans, and a thick tomato base give it enough body for a weeknight bowl.

Ingredients (makes 5 servings)

• Ground turkey, 93% lean: 900 g (2 lb)
• Yellow onion and red bell pepper, diced: 1 medium each
• Canned kidney beans, drained: 1 can (540 ml / 19 oz)
• Canned black beans, drained: 1 can (540 ml / 19 oz)
• Canned crushed tomatoes: 1 can (796 ml / 28 oz)
• Tomato paste: 3 tbsp
• Garlic cloves, minced: 3
• Chili powder: 2 tbsp
• Ground cumin: 2 tsp
• Vegetable oil, for browning: 1 tbsp

Instructions

Step 1: Heat the 1 tbsp oil in a large skillet over medium-high and brown the 900 g ground turkey, breaking it up with a wooden spoon for about 6 minutes. You’ll see the pink disappear and some browned bits forming on the bottom of the pan, which is exactly what you want. Transfer the turkey to the crockpot.

Step 2: Add the diced onion and bell pepper, the 3 minced garlic cloves, 2 tbsp chili powder, 2 tsp cumin, 3 tbsp tomato paste, both cans of drained beans, and the can of crushed tomatoes to the crockpot with the turkey. Stir everything until the paste and spices coat the meat and vegetables evenly. You want the mixture to look deep red and thick before you put the lid on.

Step 3: Cover and cook on low for 6 hours or high for 3 hours, until the peppers are soft and the chili has thickened. You can check it at the 5-hour mark and decide from there.

Step 4: Ladle the chili into bowls and serve hot with sour cream, shredded cheddar, or diced avocado. You might also want a handful of crushed tortilla chips for crunch.

Spicy Turkey Taco Soup

This one turns taco night into a big pot of soup you can ladle over crushed chips. It has more liquid than the chili and a taco seasoning blend that brings real heat.

Ingredients (makes 8 servings)

• Ground turkey, 93% lean: 900 g (2 lb)
• Yellow onion, diced: 1 medium
• Canned fire-roasted diced tomatoes: 2 cans (each 411 g / 14.5 oz)
• Canned black beans, drained: 1 can (540 ml / 19 oz)
• Frozen corn kernels: 250 g (2 cups)
• Taco seasoning: 3 tbsp
• Chicken stock: 750 ml (3 cups)
• Canned green chiles, diced: 1 can (127 ml / 4.5 oz)
• Garlic cloves, minced: 2
• Vegetable oil, for browning: 1 tbsp

Instructions

Step 1: Heat the 1 tbsp oil in a large skillet over medium-high and brown the 900 g turkey, crumbling it as it cooks, about 6 minutes. You want a few crispy edges before the meat goes into the pot, since they add depth to the soup. Transfer the turkey to the crockpot.

Step 2: Add the diced onion, 2 minced garlic cloves, 3 tbsp taco seasoning, both cans of tomatoes, the drained black beans, 250 g corn, and the can of green chiles to the crockpot. Stir in the 750 ml chicken stock until everything is combined. You’ll notice the seasoning is spicy enough to smell right away, so stand back for a second if your nose is sensitive.

Step 3: Cover and cook on low for 5 hours or high for 2 hours and 30 minutes. Stir once halfway if you are around, then check the soup near the end. It should be brothy but not thin, with the corn and beans giving every spoonful some body.

Step 4: Taste the broth and add a pinch of salt if you need it. Ladle the soup into bowls over torn corn tortilla chips and squeeze a lime wedge over each one. You can finish with sliced radishes or a spoonful of sour cream.

Creamy White Turkey Chili

This one is for nights you want chili richness without a tomato-heavy base. White beans get partially mashed to make the pot creamy, and a little cream cheese finishes it rich.

Ingredients (makes 4 large bowls)

• Ground turkey, 93% lean: 680 g (1.5 lb)
• Yellow onion, diced: 1 medium
• Canned cannellini beans, drained: 2 cans (each 540 ml / 19 oz)
• Canned green chiles, diced: 2 cans (each 127 ml / 4.5 oz)
• Chicken stock: 500 ml (2 cups)
• Garlic cloves, minced: 3
• Ground cumin: 2 tsp
• Dried oregano: 1 tsp
• Cream cheese, cubed: 113 g (4 oz)
• Vegetable oil, for browning: 1 tbsp

Instructions

Step 1: Heat the 1 tbsp oil in a skillet over medium-high and cook the 680 g turkey with the diced onion for about 6 minutes. You can break the meat up with a spatula as the onion softens, then scrape the whole mixture into the crockpot.

Step 2: Add the 3 minced garlic cloves, 2 tsp cumin, 1 tsp oregano, both cans of beans, the 2 cans of green chiles, and the 500 ml chicken stock to the crockpot. Stir everything once, then put the lid on. You want the beans to release some starch during the long cook.

Step 3: Cover and cook on low for 6 hours or high for 3 hours, until the beans are very soft. Turn off the heat and scoop out 250 ml (1 cup) of the beans and liquid into a bowl. Mash them with a fork, then stir the mash back in with the cubed 113 g cream cheese. You’ll see the chili turn creamy and pale green within a minute or two.

Step 4: Return the lid to the pot and let it sit for 5 minutes so the cream cheese melts completely. Stir once more and taste for salt. Ladle into bowls and top with fresh cilantro and crushed tortilla chips if you like extra texture.

Ground Turkey Bolognese Sauce

This is the sauce I reach for when pasta night needs more staying power. Carrots, celery, and milk mellow the lean turkey, and a long slow cook gives the tomato base a deep, rounded flavor.

Ingredients (makes 6 servings)

• Ground turkey, 93% lean: 900 g (2 lb)
• Yellow onion, carrot, and celery, all finely diced: 1 medium onion, 2 carrots, 2 celery ribs
• Garlic cloves, minced: 4
• Tomato paste: 3 tbsp
• Canned crushed tomatoes: 2 cans (each 796 ml / 28 oz)
• Beef stock: 250 ml (1 cup)
• Whole milk: 180 ml (3/4 cup)
• Dried oregano: 1 tsp
• Olive oil, for browning: 1 tbsp

Instructions

Step 1: Heat the 1 tbsp olive oil in a large skillet over medium-high and brown the 900 g turkey, breaking it into small crumbles, about 6 minutes. You want the meat to lose its pink color but not crisp up, so keep it moving in the pan. Transfer the turkey to the crockpot.

Step 2: Turn the heat under the skillet down to medium and add the diced onion, carrot, and celery with the 4 minced garlic cloves. Cook for 5 minutes, stirring occasionally, until the vegetables soften and smell sweet. You can add a spoonful of the crushed tomatoes if the pan starts to dry out.

Step 3: Scrape the vegetables into the crockpot and add the 3 tbsp tomato paste, 2 cans crushed tomatoes, 250 ml beef stock, 1 tsp oregano, and the 180 ml whole milk. Stir everything together until the paste dissolves into the sauce. You’ll see the milk lighten the red sauce to a brick-orange color before the long cook.

Step 4: Cover and cook on low for 6 hours or high for 3 hours, until the sauce is thick and the fat pools on top. Stir once halfway if you remember. The carrots and celery should be almost melted into the sauce, not distinct chunks.

Step 5: Taste the sauce and add a pinch of salt if you need it. Toss with hot cooked pasta and serve with grated parmesan, or let it cool and pack it into containers for the fridge.

Crockpot Turkey Sloppy Joes

This version keeps everything you like about sloppy joes, the sweet tang, the soft saucy meat, without the long stove babysitting. The crockpot gives the turkey time to soak up every bit of the sauce.

Ingredients (makes 6 sandwiches)

• Ground turkey, 93% lean: 900 g (2 lb)
• Yellow onion and red bell pepper, diced: 1 medium and 1 small
• Ketchup: 250 ml (1 cup)
• Tomato paste: 3 tbsp
• Brown sugar: 2 tbsp
• Yellow mustard: 2 tbsp
• Chicken stock: 120 ml (1/2 cup)
• Garlic cloves, minced: 2
• Burger buns, toasted: 6
• Vegetable oil, for browning: 1 tbsp

Instructions

Step 1: Heat the 1 tbsp oil in a skillet over medium-high and cook the 900 g turkey with the diced onion and bell pepper for about 7 minutes. You’ll see the vegetables soften and the meat lose its pink color, and that’s all the browning you need before the slow cook.

Step 2: In the crockpot, whisk together 250 ml ketchup, 3 tbsp tomato paste, 2 tbsp brown sugar, 2 tbsp mustard, 120 ml chicken stock, and the 2 minced garlic cloves. Add the turkey and vegetables, then stir until the sauce coats every crumble. You’ll see it look a little loose now, but it thickens as it cooks.

Step 3: Cover and cook on low for 4 hours or high for 2 hours, until the sauce is thick and glossy. Stir once near the end and taste the mix. You can add a splash of chicken stock if it seems too thick for your buns.

Step 4: Pile the warm turkey mixture onto the 6 toasted burger buns and serve with pickles and a handful of potato chips. You’ll need napkins, but that’s the point.

Turkey and Brown Rice Soup

This one is for the gentler nights when you want soup that eats like a meal. Pre-cooked brown rice holds its shape in the broth, and the turkey keeps the soup light but still filling.

Ingredients (makes 6 servings)

• Ground turkey, 93% lean: 680 g (1.5 lb)
• Yellow onion, diced: 1 medium
• Carrots, sliced: 3 medium
• Celery ribs, sliced: 2
• Canned diced tomatoes: 1 can (411 g / 14.5 oz)
• Chicken stock: 1.5 L (6 cups)
• Cooked brown rice: 400 g (2 cups)
• Garlic cloves, minced: 3
• Dried thyme: 1 tsp
• Olive oil, for browning: 1 tbsp

Instructions

Step 1: Heat the 1 tbsp olive oil in a skillet over medium-high and brown the 680 g turkey for about 5 minutes. You don’t need to cook it through, just start some browning and break it into small crumbles, then transfer it to the crockpot.

Step 2: Add the diced onion, 3 sliced carrots, 2 sliced celery ribs, 3 minced garlic cloves, 1 tsp thyme, the can of diced tomatoes, and the 1.5 L chicken stock to the crockpot. Stir once to combine. You’ll notice the broth smells savory already, even before the slow cook.

Step 3: Cover and cook on low for 6 hours or high for 3 hours, until the carrots and celery are tender. Add the 400 g cooked brown rice in the last 20 minutes so it can heat through without turning mushy. You want the soup hot and the rice separate, not soft.

Step 4: Taste and add a pinch of salt if you need it. Ladle the soup into bowls and finish with chopped parsley and a few cracks of black pepper. You can pack the leftovers in a thermos for lunch the next day.

Crockpot Turkey Meatballs in Marinara

These meatballs stay tender because the turkey mixture gets a little milk and breadcrumbs, and the crockpot poaches them gently in marinara instead of searing them to toughness.

Ingredients (makes 24 meatballs)

• Ground turkey, 93% lean: 900 g (2 lb)
• Breadcrumbs: 60 g (1 cup)
• Whole milk: 80 ml (1/3 cup)
• Parmesan, grated: 50 g (1/2 cup)
• Egg, beaten: 1
• Garlic cloves, minced: 4
• Fresh parsley, chopped: 3 tbsp
• Canned crushed tomatoes: 2 cans (each 796 ml / 28 oz)
• Yellow onion, finely diced: 1/2 medium
• Olive oil: 2 tbsp

Instructions

Step 1: In a large bowl, combine the 900 g turkey, 60 g breadcrumbs, 80 ml milk, 50 g parmesan, the beaten egg, 2 of the 4 minced garlic cloves, and 3 tbsp parsley. Mix gently with your hands just until the mixture comes together. You want it to hold its shape without getting packed tight, or the meatballs will turn tough.

Step 2: Roll the mixture into 24 meatballs, each about the size of a golf ball, and set them on a plate while you make the sauce. If the mix sticks to your palms, dampen your hands between rolls.

Step 3: In the crockpot, stir together the 2 cans crushed tomatoes, the remaining 2 minced garlic cloves, the 1/2 diced onion, and 2 tbsp olive oil. Gently place the meatballs into the sauce in a single layer if you can, then spoon a little sauce over the top of each one.

Step 4: Cover and cook on low for 5 hours or high for 2 hours and 30 minutes, until the meatballs are cooked through and tender. You can turn them once halfway if you like, but the sauce will cover them enough that it’s fine to leave them.

Step 5: Serve the meatballs and sauce over spaghetti or with crusty bread, with extra parmesan on the side. You’ll have enough sauce to coat a full pound of pasta.

Green Chile Turkey Hominy Stew

This is a Southwest-style pot with a tangy green chile base and hominy that stays pleasantly chewy after hours in the slow cooker. It’s lighter than a red chili but still has plenty of body.

Ingredients (makes 5 servings)

• Ground turkey, 93% lean: 680 g (1.5 lb)
• Yellow onion, diced: 1 medium
• Canned hominy, drained: 2 cans (each 425 g / 15 oz)
• Canned green chiles, diced: 3 cans (each 127 ml / 4.5 oz)
• Canned tomatillos, chopped: 1 can (340 g / 12 oz)
• Chicken stock: 750 ml (3 cups)
• Ground cumin: 1 tbsp
• Dried oregano: 1 tsp
• Garlic cloves, minced: 3
• Vegetable oil, for browning: 1 tbsp

Instructions

Step 1: Heat the 1 tbsp oil in a skillet over medium-high and cook the 680 g turkey with the diced onion for about 6 minutes. You want the turkey to brown a little and the onion to turn translucent, then scrape the whole thing into the crockpot.

Step 2: Add the 3 minced garlic cloves, 1 tbsp cumin, 1 tsp oregano, the 2 drained cans of hominy, 3 cans of green chiles, the can of chopped tomatillos, and the 750 ml chicken stock. Stir everything together. You’ll see the green chiles turn the broth a pale, earthy green right away.

Step 3: Cover and cook on low for 5 hours or high for 2 hours and 30 minutes, until the hominy is tender and the stew smells tangy and roasted. Stir once halfway through if you are home. You can add a little stock if it looks too thick for your taste.

Step 4: Taste and add salt or a pinch more cumin if you want more warmth. Ladle the stew into shallow bowls and top with crumbled queso fresco and a squeeze of lime. You can serve it with warm tortillas on the side.

Coconut Curry Turkey and Sweet Potatoes

This one takes ground turkey somewhere totally different, simmering it in coconut milk and red curry paste with soft sweet potatoes. It’s dairy-free, lightly sweet, and the kind of curry that gets better the next day.

Ingredients (makes 4 servings)

• Ground turkey, 93% lean: 680 g (1.5 lb)
• Sweet potatoes, peeled and cubed: 600 g (about 2 medium)
• Yellow onion, sliced: 1 medium
• Red curry paste: 3 tbsp
• Coconut milk, full fat: 1 can (400 ml / 13.5 fl oz)
• Chicken stock: 250 ml (1 cup)
• Fresh spinach: 100 g (4 cups)
• Garlic cloves, minced: 3
• Fresh ginger, grated: 1 tbsp
• Vegetable oil, for browning: 1 tbsp

Instructions

Step 1: Heat the 1 tbsp oil in a skillet over medium-high and brown the 680 g turkey, breaking it up, about 5 minutes. You just want to take the raw color off, since the curry will finish cooking it. Transfer the turkey to the crockpot.

Step 2: Stir the 3 tbsp red curry paste, 3 minced garlic cloves, and 1 tbsp grated ginger into the crockpot with the turkey until the meat is coated. Add the 600 g sweet potatoes, sliced onion, 400 ml coconut milk, and 250 ml chicken stock. You’ll see the broth turn a warm orange as the curry paste dissolves.

Step 3: Cover and cook on low for 5 hours or high for 2 hours and 30 minutes, until the sweet potatoes are tender when pierced with a fork. Stir the curry once halfway if you can, and add a little stock if it gets too thick. You want the sauce to coat the back of a spoon.

Step 4: Stir in the 100 g spinach a handful at a time and let it wilt for 2 minutes. Taste and add salt if you need it. Serve the curry over jasmine rice with lime wedges and chopped cilantro.

Ground Turkey Stuffed Peppers

This one turns the slow cooker into a hands-off way to make stuffed peppers that stay moist without the oven. The filling gets a quick flavor boost from cumin and tomato, and the cheese melts into every crevice.

Ingredients (makes 6 stuffed peppers)

• Bell peppers, any color: 6 medium
• Ground turkey, 93% lean: 680 g (1.5 lb)
• Cooked rice: 300 g (2 cups)
• Canned black beans and frozen corn: 1 can (540 ml / 19 oz) and 150 g (1 cup)
• Canned tomato sauce: 250 ml (1 cup)
• Ground cumin: 1 tbsp
• Shredded cheddar cheese: 100 g (1 cup)
• Garlic cloves, minced: 2
• Water: 125 ml (1/2 cup)
• Vegetable oil, for browning: 1 tbsp

Instructions

Step 1: Slice the tops off the 6 bell peppers and pull out the seeds and ribs, keeping the peppers whole. Set them aside while you cook the filling. You want the cavity clean and dry so the filling stays in place.

Step 2: Heat the 1 tbsp oil in a skillet over medium-high and cook the 680 g turkey with the 2 minced garlic cloves for about 6 minutes. Break the meat into small pieces as it browns, then turn off the heat and stir in the 300 g cooked rice, the drained black beans, 150 g corn, 250 ml tomato sauce, and 1 tbsp cumin. You’ll see the filling come together into a thick, spoonable mixture.

Step 3: Spoon the turkey filling into each pepper, pressing it down gently so there are no air gaps. Stand the stuffed peppers upright in the crockpot with the open side up. You can lean them against each other if they need support, but they should fit snugly.

Step 4: Sprinkle the 100 g cheddar over the tops of the peppers. Pour 125 ml water into the bottom of the crockpot around the peppers, being careful not to wash the filling. Cover and cook on low for 4 hours or high for 2 hours, until the peppers are tender and the cheese is melted. You can give the pot a gentle shake halfway through to settle the peppers.

Step 5: Lift the peppers out with a large spoon and set them on plates. Spoon a little of the tomato juices from the pot over each one, then serve hot. You’ll see the pepper softens but still holds its shape.

Firecracker Ground Turkey Lettuce Cups

This one is for nights you want something fast and crisp with a sweet-spicy sauce that clings to every bit of turkey. Crunchy water chestnuts and cold lettuce leaves do the work that a bun usually would.

Ingredients (makes 12 lettuce cups)

• Ground turkey, 93% lean: 680 g (1.5 lb)
• Butter lettuce, leaves separated: 12 leaves
• Water chestnuts, drained and chopped: 1 can (227 g / 8 oz)
• Soy sauce: 3 tbsp
• Rice vinegar: 2 tbsp
• Honey: 2 tbsp
• Sriracha: 1 tbsp
• Garlic cloves, minced: 3
• Fresh ginger, grated: 1 tbsp
• Vegetable oil, for browning: 1 tbsp

Instructions

Step 1: Heat the 1 tbsp oil in a large skillet over medium-high and cook the 680 g turkey, breaking it into small crumbles, about 6 minutes. You want it fully cooked before it goes into the slow cooker because this version stays on low only to blend flavors, not to cook the meat through.

Step 2: In the crockpot, whisk together 3 tbsp soy sauce, 2 tbsp rice vinegar, 2 tbsp honey, 1 tbsp sriracha, 3 minced garlic cloves, and 1 tbsp grated ginger. Add the cooked turkey and the 227 g chopped water chestnuts, then stir until the sauce coats everything. You’ll see the mixture turn glossy and deep brown within a minute.

Step 3: Cover and cook on low for 1 hour and 30 minutes, or high for 45 minutes, just until the sauce is hot and slightly thickened. Stir once halfway if you think of it. You can add a spoonful of stock if the sauce reduces too fast.

Step 4: Spoon the hot turkey mixture into the 12 butter lettuce leaves and set them on a platter. Serve right away with lime wedges and extra sriracha on the side. You’ll want to eat these with your hands, so keep the napkins close.

Across all of these, the one move that matters most is browning the turkey with a little oil before it goes into the crockpot. That quick step builds the backbone every version needs, whether it’s chili, soup, or stuffed peppers.

Pick the one that fits your week and let the slow cooker take over. I hope one of these becomes a regular in your kitchen.