25 Delicious Ground Turkey Crock Pot Recipes for Busy Weeknights

Craving something hearty yet hassle-free for those chaotic weeknights? Look no further! Our roundup of 25 Delicious Ground Turkey Crock Pot Recipes is your ticket to flavorful, comforting meals with minimal effort. From cozy classics to inventive twists, these dishes promise to delight your taste buds and simplify your dinner routine. Dive in and discover your next family favorite!

Slow Cooker Ground Turkey Chili

A hearty slow cooker ground turkey chili is perfect for busy weeknights. It’s flavorful, easy, and ready when you are.

Ingredients

• 1 lb ground turkey (I like 93% lean for better flavor)
• 1 tbsp extra virgin olive oil (my go-to for sautéing)
• 1 medium onion, diced (yellow onions work best here)
• 2 cloves garlic, minced (fresh is always better)
• 1 red bell pepper, diced (adds a sweet crunch)
• 1 can (15 oz) black beans, drained and rinsed (I prefer low-sodium)
• 1 can (15 oz) kidney beans, drained and rinsed (for that classic chili texture)
• 1 can (14.5 oz) diced tomatoes (fire-roasted add a nice depth)
• 2 cups chicken broth (homemade if you have it)
• 2 tbsp chili powder (adjust based on your heat preference)
• 1 tsp cumin (toasted and ground is my secret weapon)
• 1/2 tsp smoked paprika (for a hint of smokiness)
• Salt to taste (I start with 1/2 tsp and adjust later)

Instructions

1. Heat olive oil in a skillet over medium heat. Add ground turkey and cook until no longer pink, about 5 minutes.
2. Transfer cooked turkey to the slow cooker. Tip: Drain excess fat if preferred.
3. In the same skillet, sauté onion and garlic until soft, about 3 minutes. Add to slow cooker.
4. Stir in bell pepper, black beans, kidney beans, diced tomatoes, chicken broth, chili powder, cumin, smoked paprika, and salt.
5. Cover and cook on LOW for 6 hours or HIGH for 3 hours. Tip: Stir occasionally if possible.
6. Adjust seasoning with more salt or chili powder if needed before serving. Tip: Let it sit for 10 minutes off heat to thicken.

Serve this chili with a dollop of sour cream or over baked potatoes for a comforting meal. The texture is thick and hearty, with a balance of smoky and spicy flavors.

Crock Pot Ground Turkey and Sweet Potato Stew

Great for busy weeknights, this stew combines lean protein and hearty veggies in one pot. Ground turkey and sweet potatoes create a comforting, nutrient-packed meal.

Ingredients

• 1 lb ground turkey (I like 93% lean for the best balance of flavor and health)
• 2 medium sweet potatoes, peeled and diced into 1-inch cubes (they sweeten as they cook)
• 1 tbsp extra virgin olive oil (my go-to for sautéing)
• 1 small onion, diced (yellow onions work great here)
• 2 cloves garlic, minced (fresh is best for that punch of flavor)
• 4 cups low-sodium chicken broth (homemade stock elevates the dish)
• 1 tsp smoked paprika (adds a subtle depth)
• 1/2 tsp dried thyme (rubbed between fingers to release oils)
• Salt and pepper (to season layers as you cook)

Instructions

1. Heat olive oil in a large skillet over medium heat. Add ground turkey, breaking it apart with a spoon. Cook until no pink remains, about 5 minutes. Tip: Don’t overcrowd the pan to ensure even browning.
2. Transfer cooked turkey to a 6-quart crock pot. In the same skillet, sauté onion and garlic until translucent, about 3 minutes. Tip: Scrape up any browned bits for extra flavor.
3. Add sautéed onions and garlic to the crock pot. Include sweet potatoes, chicken broth, smoked paprika, and thyme. Stir to combine.
4. Cover and cook on LOW for 6 hours or HIGH for 3 hours. Tip: Resist the urge to stir too often to keep the sweet potatoes intact.
5. Season with salt and pepper before serving. The stew should be thick, with tender sweet potatoes and savory turkey. Best enjoyed with a sprinkle of fresh parsley or a side of crusty bread for dipping.

Easy Ground Turkey and Quinoa Crock Pot Meal

Nowadays, finding time to cook can be tough, but this Easy Ground Turkey and Quinoa Crock Pot Meal simplifies dinner without sacrificing flavor.

Ingredients

• 1 lb ground turkey (I opt for lean to keep it light)
• 1 cup quinoa, rinsed (rinsing removes bitterness)
• 2 cups low-sodium chicken broth (homemade broth adds depth)
• 1 tbsp extra virgin olive oil (my go-to for sautéing)
• 1 medium onion, diced (yellow for sweetness)
• 2 cloves garlic, minced (fresh is best)
• 1 tsp cumin (toasted and ground releases more flavor)
• 1/2 tsp salt (adjust based on broth saltiness)
• 1/4 tsp black pepper (freshly ground)
• 1 cup frozen peas (no need to thaw)

Instructions

1. Heat olive oil in a skillet over medium heat. Add onion and garlic; sauté until translucent, about 3 minutes.
2. Add ground turkey, breaking it apart with a spoon. Cook until no pink remains, about 5 minutes. Tip: Browning adds flavor, don’t skip.
3. Transfer turkey mixture to crock pot. Add quinoa, chicken broth, cumin, salt, and pepper. Stir to combine.
4. Cover and cook on LOW for 4 hours or HIGH for 2 hours. Tip: Don’t peek, it slows cooking.
5. Stir in frozen peas 30 minutes before serving. They’ll heat through perfectly. Tip: Peas add color and sweetness.
6. Check quinoa is tender and liquid absorbed. Adjust seasoning if needed.

Best served hot, this dish boasts a hearty texture with the quinoa’s slight bite against the tender turkey. Try topping with avocado slices for a creamy contrast.

Healthy Ground Turkey and Vegetable Slow Cooker Soup

Filling and nutritious, this soup is a weeknight savior. Packed with lean protein and veggies, it’s a one-pot wonder.

Ingredients

• 1 lb ground turkey (I like 93% lean for the best balance of flavor and health)
• 1 tbsp extra virgin olive oil (my go-to for sautéing)
• 1 cup diced onions (yellow onions add a sweet depth)
• 1 cup diced carrots (for a pop of color and crunch)
• 1 cup diced celery (don’t skip, it’s the flavor base)
• 3 cloves garlic, minced (fresh is best here)
• 6 cups low-sodium chicken broth (homemade if you have it)
• 1 can (14.5 oz) diced tomatoes, undrained (fire-roasted add a nice smokiness)
• 1 tsp dried thyme (rubbed between fingers to release oils)
• 1 bay leaf (remove before serving)
• Salt and pepper (to taste, but start with 1/2 tsp salt)

Instructions

1. Heat olive oil in a large skillet over medium heat. Add ground turkey, breaking it apart with a spoon. Cook until no longer pink, about 5 minutes. Tip: Don’t overcrowd the pan to ensure even browning.
2. Transfer cooked turkey to slow cooker. In the same skillet, add onions, carrots, and celery. Sauté until slightly softened, about 3 minutes. Tip: Sautéing veggies first deepens the soup’s flavor.
3. Add garlic to skillet, cook for 30 seconds until fragrant. Transfer everything to slow cooker.
4. Pour in chicken broth and diced tomatoes. Add thyme, bay leaf, salt, and pepper. Stir to combine.
5. Cover and cook on LOW for 6 hours or HIGH for 3 hours. Tip: Slow cooking melds the flavors beautifully.
6. Remove bay leaf before serving. Taste and adjust seasoning if needed.

Rich in flavor with a hearty texture, this soup is perfect with a slice of crusty bread. For a twist, top with avocado slices or a sprinkle of Parmesan.

Ground Turkey and Black Bean Crock Pot Tacos

Craving a hassle-free dinner that packs a punch? These ground turkey and black bean crock pot tacos are your weeknight savior, ready to devour with minimal effort.

Ingredients

• 1 lb ground turkey (I lean towards 93% lean for optimal juiciness)
• 1 can (15 oz) black beans, drained and rinsed (don’t skip rinsing—it removes excess sodium)
• 1 cup salsa (medium heat for a kick, but mild works too)
• 1 tbsp taco seasoning (homemade or store-bought, but check for salt content)
• 1/2 cup water (to help the seasoning blend smoothly)
• 8 corn tortillas (warmed—trust me, it makes a difference)
• Toppings: diced avocado, shredded lettuce, and lime wedges (fresh lime elevates everything)

Instructions

1. Brown the ground turkey in a skillet over medium-high heat until no pink remains, about 5 minutes. Tip: Break it into crumbles as it cooks for even browning.
2. Transfer the turkey to the crock pot. Add black beans, salsa, taco seasoning, and water. Stir to combine.
3. Cover and cook on LOW for 4 hours or HIGH for 2 hours. Tip: Stir once halfway through to prevent sticking.
4. Warm the tortillas in a dry skillet over medium heat for 30 seconds per side. Tip: Keep them wrapped in a towel to stay warm and pliable.
5. Serve the turkey mixture in tortillas, topped with avocado, lettuce, and a squeeze of lime.

Flavorful and tender, the turkey and beans meld perfectly with the smoky salsa. Try serving over a bed of cilantro lime rice for a hearty twist.

Slow Cooker Ground Turkey Meatballs in Marinara

Let’s dive into making these effortless slow cooker meatballs that are perfect for busy weeknights. They’re juicy, flavorful, and require minimal prep.

Ingredients

• 1 lb ground turkey (I find 93% lean works best for moisture)
• 1/2 cup breadcrumbs (panko gives a nice texture)
• 1/4 cup grated Parmesan cheese (the real deal, please)
• 1 large egg (room temp blends better)
• 2 cloves garlic, minced (fresh is key)
• 1 tsp dried oregano (crush it between your fingers to wake it up)
• 1/2 tsp salt (I use sea salt for a cleaner taste)
• 1/4 tsp black pepper (freshly ground packs more punch)
• 24 oz marinara sauce (homemade or your favorite jarred)
• 1 tbsp extra virgin olive oil (my go-to for sautéing)

Instructions

1. In a large bowl, combine ground turkey, breadcrumbs, Parmesan, egg, garlic, oregano, salt, and pepper. Mix just until combined; overmixing makes tough meatballs.
2. Shape mixture into 1.5-inch balls. You should get about 20.
3. Heat olive oil in a large skillet over medium-high heat. Brown meatballs in batches, 2 minutes per side. They don’t need to be cooked through, just seared for flavor.
4. Transfer meatballs to slow cooker. Pour marinara sauce over them, ensuring they’re fully submerged.
5. Cover and cook on LOW for 4 hours. High heat can dry them out, so patience is key.
6. Check at 3.5 hours; meatballs should be firm and sauce bubbly. If sauce is too thick, add a splash of water.

Meatballs come out tender and soak up the marinara beautifully. Serve over spaghetti or stuff into a sub roll for a hearty sandwich. The Parmesan adds a subtle nuttiness that elevates the dish.

Crock Pot Ground Turkey and Lentil Curry

Just when you need a hearty, no-fuss meal, this Crock Pot Ground Turkey and Lentil Curry comes to the rescue. It’s packed with flavor and simplicity, making it a weeknight winner.

Ingredients

• 1 lb ground turkey (I opt for lean to keep it light)
• 1 cup dried green lentils (rinsed and picked over)
• 1 can (14 oz) coconut milk (full-fat for creaminess)
• 1 tbsp curry powder (my secret is a bit extra for depth)
• 1 tsp ground cumin
• 1/2 tsp turmeric
• 1 medium onion, diced (yellow for sweetness)
• 2 cloves garlic, minced (fresh is best)
• 1 tbsp olive oil (extra virgin is my go-to)
• 2 cups chicken broth (low-sodium to control saltiness)
• Salt to taste (I start with 1/2 tsp and adjust)

Instructions

1. Heat olive oil in a skillet over medium heat. Add onion and garlic, sauté until translucent, about 3 minutes.
2. Add ground turkey, breaking it apart with a spoon. Cook until no pink remains, about 5 minutes. Tip: Browning the turkey adds flavor.
3. Transfer the turkey mixture to the Crock Pot. Add lentils, coconut milk, curry powder, cumin, turmeric, and chicken broth. Stir to combine.
4. Cover and cook on LOW for 6 hours or HIGH for 3 hours. Tip: Stirring isn’t necessary, but I check once to ensure even cooking.
5. Season with salt before serving. Tip: Let it sit for 10 minutes off heat to thicken.

Perfectly tender lentils and turkey meld in a creamy, spiced sauce. Serve over basmati rice or with naan for scooping up every bit.

Ground Turkey and Brown Rice Slow Cooker Casserole

Let’s dive into a hearty, no-fuss meal that’s perfect for busy weeknights. This casserole combines lean protein and whole grains for a balanced dish.

Ingredients

• 1 lb ground turkey (I opt for 93% lean for the best texture)
• 1 cup uncooked brown rice (rinsed well to remove excess starch)
• 2 cups low-sodium chicken broth (homemade adds depth, but store-bought works)
• 1 cup diced carrots (for a sweet crunch)
• 1 cup frozen peas (no need to thaw)
• 1 tbsp extra virgin olive oil (my go-to for sautéing)
• 1 tsp garlic powder (fresh minced garlic is great too)
• 1 tsp onion powder
• 1/2 tsp salt (adjust based on your broth’s saltiness)
• 1/4 tsp black pepper

Instructions

1. Heat olive oil in a skillet over medium heat. Add ground turkey, breaking it apart with a spoon. Cook until no pink remains, about 5 minutes.
2. Transfer the cooked turkey to a slow cooker. Add brown rice, chicken broth, carrots, peas, garlic powder, onion powder, salt, and pepper. Stir to combine.
3. Cover and cook on LOW for 4 hours or HIGH for 2 hours, until rice is tender and liquid is absorbed. Tip: Resist stirring during cooking to prevent mushy rice.
4. Let the casserole sit for 10 minutes before serving. This helps the flavors meld and the texture to set.

This casserole delivers a satisfying chew from the brown rice and a savory depth from the turkey. Try topping with a sprinkle of fresh parsley or a dollop of Greek yogurt for extra flair.

Slow Cooker Ground Turkey Stuffed Peppers

Zesty and wholesome, these slow cooker stuffed peppers are a weeknight savior. Ground turkey keeps it lean, while the slow cooker does all the work.

Ingredients

• 1 lb ground turkey (I opt for 93% lean for the best texture)
• 4 large bell peppers, any color (green ones add a nice bitterness)
• 1 cup cooked brown rice (leftover rice works perfectly here)
• 1/2 cup shredded mozzarella cheese (plus extra for topping)
• 1 tbsp extra virgin olive oil (my go-to for sautéing)
• 1 tsp garlic powder (fresh minced garlic is great too)
• 1 tsp onion powder
• 1/2 tsp salt (I like sea salt for its subtle crunch)
• 1/4 tsp black pepper
• 1 cup marinara sauce (homemade or store-bought, no judgment)

Instructions

1. Heat olive oil in a skillet over medium heat. Add ground turkey, breaking it apart with a spoon.
2. Cook turkey until no pink remains, about 5-7 minutes. Tip: Don’t overcrowd the skillet for even browning.
3. Stir in garlic powder, onion powder, salt, and pepper. Cook for 1 minute until fragrant.
4. Remove skillet from heat. Mix in cooked rice and 1/2 cup mozzarella cheese.
5. Cut tops off bell peppers and remove seeds. Tip: Keep the bottoms intact to hold the filling.
6. Fill each pepper with the turkey mixture. Pack it tightly but don’t overstuff.
7. Pour marinara sauce into the slow cooker. Place stuffed peppers upright in the sauce.
8. Cover and cook on LOW for 4-5 hours or HIGH for 2-3 hours. Tip: Check at the 3-hour mark if cooking on LOW to prevent mushiness.
9. Sprinkle remaining mozzarella on top of each pepper. Cover until cheese melts, about 5 minutes.

Rich in flavor, these peppers are tender yet hold their shape. The melted cheese adds a creamy contrast to the hearty filling. Serve with a side of crusty bread to soak up the extra sauce.

Easy Crock Pot Ground Turkey and Pasta Sauce

You’ll love how this dish simplifies weeknight dinners with minimal prep and maximum flavor.

Ingredients

• 1 lb ground turkey (I find lean turkey works best for a lighter sauce)
• 1 jar (24 oz) your favorite pasta sauce (I swear by Rao’s Homemade for depth of flavor)
• 1 small onion, diced (yellow onions add a sweet note)
• 2 cloves garlic, minced (fresh is key here for that punchy aroma)
• 1 tbsp extra virgin olive oil (my go-to for sautéing)
• 1 tsp dried oregano (crush it between your fingers to wake up the oils)
• 1/2 tsp salt (I use sea salt for a cleaner taste)
• 1/4 tsp black pepper (freshly ground makes all the difference)
• 8 oz pasta of choice (penne holds the sauce beautifully)

Instructions

1. Heat olive oil in a skillet over medium heat (about 350°F).
2. Add diced onion and sauté until translucent, about 5 minutes. Tip: Don’t rush this step—sweet onions are the base of your flavor.
3. Stir in minced garlic and cook for 1 minute until fragrant. Tip: Garlic burns fast, so keep the heat moderate.
4. Add ground turkey, breaking it apart with a spoon. Cook until no pink remains, about 6 minutes. Tip: For even cooking, let the turkey sit for a minute before stirring.
5. Transfer the turkey mixture to your crock pot.
6. Pour in the pasta sauce and add oregano, salt, and pepper. Stir to combine.
7. Cover and cook on LOW for 4 hours. The slow cook melds the flavors beautifully.
8. About 20 minutes before serving, cook pasta according to package directions until al dente.
9. Drain pasta and stir into the crock pot sauce. Let it sit for 5 minutes to absorb the flavors.

Zesty and hearty, this dish boasts a rich sauce clinging to every noodle. Try serving it with a sprinkle of Parmesan and a side of garlic bread for a comforting meal.

Ground Turkey and Mushroom Slow Cooker Stroganoff

Perfect for busy weeknights, this Ground Turkey and Mushroom Slow Cooker Stroganoff brings comfort without the fuss. Packed with flavor, it’s a set-it-and-forget-it kind of meal.

Ingredients

• 1 lb ground turkey (I find lean turkey works best for this recipe)
• 8 oz mushrooms, sliced (cremini add a nice depth)
• 1 medium onion, diced (yellow onions are my preference for sweetness)
• 2 cloves garlic, minced (freshly minced makes all the difference)
• 1 cup beef broth (low sodium to control the saltiness)
• 1 tbsp Worcestershire sauce (adds a tangy kick)
• 1 tsp paprika (smoked paprika for a hint of warmth)
• 1/2 cup sour cream (full fat for creaminess)
• 8 oz egg noodles (wide ones hold the sauce well)
• 2 tbsp olive oil (extra virgin is my go-to for sautéing)
• Salt and pepper (to taste, but don’t skimp on the pepper)

Instructions

1. Heat olive oil in a skillet over medium heat. Add onions and sauté until translucent, about 5 minutes.
2. Add garlic and mushrooms to the skillet. Cook until mushrooms are soft, about 5 more minutes.
3. Push veggies to one side, add ground turkey. Cook until no pink remains, breaking it apart as it cooks.
4. Transfer the mixture to your slow cooker. Add beef broth, Worcestershire sauce, and paprika. Stir to combine.
5. Cover and cook on LOW for 6 hours or HIGH for 3 hours. Tip: Stirring isn’t necessary, but don’t peek too often.
6. 30 minutes before serving, stir in sour cream. Tip: Let it sit for a few minutes to thicken the sauce.
7. Meanwhile, cook egg noodles according to package directions. Drain well.
8. Serve the stroganoff over the noodles. Tip: Garnish with fresh parsley for a pop of color.

A creamy, hearty dish that’s both comforting and satisfying. The mushrooms and turkey create a rich flavor, while the sour cream adds a tangy smoothness. Try serving it with a side of steamed green beans for a complete meal.

Crock Pot Ground Turkey and Cornbread Casserole

You’ll love how this hearty casserole brings comfort to your table with minimal effort. Perfect for busy weeknights, it’s a crowd-pleaser that combines savory ground turkey with sweet cornbread topping.

Ingredients

• 1 lb ground turkey (I opt for 93% lean for the best balance of flavor and health)
• 1 cup diced onions (yellow onions work great here for their sweetness)
• 2 cloves garlic, minced (fresh is always my preference)
• 1 can (15 oz) black beans, drained and rinsed (for that extra protein punch)
• 1 can (14.5 oz) diced tomatoes, undrained (they add the perfect acidity)
• 1 cup frozen corn (no need to thaw)
• 1 box (8.5 oz) cornbread mix (I like the simplicity of Jiffy)
• 1/3 cup milk (whole milk makes the cornbread extra moist)
• 1 egg (room temp blends more smoothly)
• 1 tbsp olive oil (extra virgin is my go-to for its flavor)
• 1 tsp chili powder (adjust based on your heat preference)
• 1/2 tsp cumin (for that warm, earthy note)
• Salt and pepper to taste (I start with 1/2 tsp salt and 1/4 tsp pepper)

Instructions

1. Preheat your crock pot to high and drizzle olive oil at the bottom.
2. Add ground turkey, breaking it apart with a spoon, and cook until no pink remains, about 5 minutes.
3. Stir in onions and garlic, cooking for another 2 minutes until fragrant.
4. Mix in black beans, diced tomatoes, corn, chili powder, cumin, salt, and pepper. Let it simmer for 10 minutes.
5. In a separate bowl, whisk together cornbread mix, milk, and egg until just combined.
6. Spread the cornbread batter evenly over the turkey mixture in the crock pot.
7. Cover and cook on high for 2 hours or until the cornbread is golden and a toothpick comes out clean.
8. Let it sit for 5 minutes before serving to allow the layers to set.

Outstandingly comforting, this casserole offers a delightful contrast between the savory turkey base and the sweet, fluffy cornbread topping. Try serving it with a dollop of sour cream or a side of avocado slices for extra richness.

Slow Cooker Ground Turkey and White Bean Soup

Perfect for a busy weeknight, this hearty soup combines lean ground turkey with creamy white beans in a flavorful broth. It’s a set-it-and-forget-it kind of meal that delivers comfort without the fuss.

Ingredients

• 1 lb ground turkey (I like 93% lean for the best balance of flavor and health)
• 1 tbsp extra virgin olive oil (my go-to for sautéing)
• 1 medium onion, diced (yellow onions work great here)
• 2 carrots, peeled and diced (about 1 cup)
• 2 celery stalks, diced (about 1 cup)
• 3 garlic cloves, minced (fresh is best for that punch of flavor)
• 4 cups chicken broth (low-sodium to control the saltiness)
• 2 cans (15 oz each) white beans, drained and rinsed (cannellini or great northern beans are perfect)
• 1 tsp dried thyme (rubbed between your fingers to release the oils)
• 1/2 tsp black pepper (freshly ground for the best taste)
• 1 bay leaf (don’t forget to remove it before serving!)

Instructions

1. Heat olive oil in a skillet over medium heat. Add ground turkey, breaking it apart with a spoon, and cook until no longer pink, about 5 minutes.
2. Transfer the cooked turkey to your slow cooker.
3. In the same skillet, add onion, carrots, and celery. Sauté until the vegetables are softened, about 5 minutes.
4. Add garlic and cook for another 30 seconds, just until fragrant.
5. Transfer the vegetable mixture to the slow cooker.
6. Add chicken broth, white beans, thyme, black pepper, and bay leaf to the slow cooker. Stir to combine.
7. Cover and cook on LOW for 6-8 hours or on HIGH for 3-4 hours.
8. Remove the bay leaf before serving. Taste and adjust seasoning if necessary.

Brimming with tender turkey and creamy beans, this soup has a satisfying texture and a rich, herb-infused flavor. Serve it with a sprinkle of Parmesan or a side of crusty bread for dipping.

Ground Turkey and Spinach Crock Pot Lasagna

Absolutely everyone needs a go-to lasagna recipe, and this ground turkey and spinach version is a weeknight lifesaver.

Ingredients

• 1 lb ground turkey (I find lean turkey keeps it from getting greasy)
• 2 cups shredded mozzarella (freshly shredded melts better)
• 15 oz ricotta cheese (whole milk for creaminess)
• 1 egg (room temp blends smoother)
• 10 oz frozen spinach, thawed and squeezed dry (prevents watery lasagna)
• 24 oz jar marinara sauce (homemade or your favorite brand)
• 9 lasagna noodles, uncooked (no-boil noodles save time)
• 1/2 tsp garlic powder (for a quick flavor boost)
• 1/2 tsp salt (adjust based on your sauce’s saltiness)
• 1/4 tsp black pepper (freshly ground tastes best)

Instructions

1. Brown the ground turkey in a skillet over medium heat until no pink remains, about 5 minutes. Drain any excess fat.
2. In a bowl, mix ricotta, egg, spinach, garlic powder, salt, and pepper until well combined.
3. Spread 1/2 cup marinara sauce at the bottom of a 6-quart crock pot.
4. Layer 3 uncooked lasagna noodles over the sauce, breaking to fit if necessary.
5. Spread half the ricotta mixture over the noodles, followed by half the turkey and 1/2 cup mozzarella.
6. Repeat layers: sauce, noodles, remaining ricotta mixture, turkey, and mozzarella.
7. Top with remaining noodles, sauce, and mozzarella.
8. Cover and cook on LOW for 4 hours or HIGH for 2 hours. Tip: Don’t peek; keeping the lid on ensures even cooking.
9. Let stand for 10 minutes before serving to set. Tip: Use a slow cooker liner for easy cleanup.

Hearty layers of tender noodles, creamy cheese, and savory turkey make this lasagna a crowd-pleaser. Try serving with a crisp green salad for a complete meal.

Crock Pot Ground Turkey and Barley Stew

A hearty stew that’s both nutritious and easy to make, perfect for busy weeknights. Crock Pot Ground Turkey and Barley Stew combines lean protein with wholesome grains for a satisfying meal.

Ingredients

• 1 lb ground turkey (I opt for 93% lean for the best balance of flavor and health)
• 1 cup pearl barley (rinsed well to remove any dust)
• 2 carrots, diced (peeled for a smoother texture)
• 1 large onion, chopped (yellow onions are my favorite for their sweetness)
• 3 cloves garlic, minced (freshly minced makes all the difference)
• 4 cups low-sodium chicken broth (homemade stock elevates the flavor)
• 1 tbsp extra virgin olive oil (my go-to for sautéing)
• 1 tsp dried thyme (rubbed between fingers to release oils)
• Salt and pepper (to season layers as you cook)

Instructions

1. Heat olive oil in a skillet over medium heat. Add ground turkey, breaking it apart with a spoon. Cook until no pink remains, about 5 minutes. Tip: Don’t overcrowd the pan to ensure even browning.
2. Transfer cooked turkey to the Crock Pot. In the same skillet, sauté onions and carrots until softened, about 3 minutes. Add garlic and cook for 30 seconds until fragrant. Tip: Sautéing veggies first deepens the stew’s flavor.
3. Add the sautéed vegetables to the Crock Pot along with barley, thyme, and chicken broth. Stir to combine. Tip: Rinsing barley prevents the stew from becoming too sticky.
4. Cover and cook on LOW for 6 hours or HIGH for 3 hours, until barley is tender. Avoid lifting the lid to maintain temperature.
5. Season with salt and pepper before serving. Stir well to distribute flavors.

Outstanding in its simplicity, this stew offers a comforting texture with the chewiness of barley and tenderness of turkey. Serve with a sprinkle of fresh parsley or a dollop of Greek yogurt for a creamy contrast.

Slow Cooker Ground Turkey and Zucchini Boats

Always looking for a hearty yet healthy meal? These Slow Cooker Ground Turkey and Zucchini Boats are your answer.

Ingredients

• 1 lb ground turkey (I find lean turkey works best for this recipe)
• 4 medium zucchinis (halved lengthwise, seeds scooped out)
• 1 cup marinara sauce (homemade or your favorite store-bought brand)
• 1/2 cup shredded mozzarella cheese (for that perfect melt)
• 1 tbsp olive oil (extra virgin is my go-to for its flavor)
• 1 tsp garlic powder (because everything’s better with garlic)
• 1/2 tsp salt (to bring out all the flavors)
• 1/4 tsp black pepper (freshly ground for the best taste)

Instructions

1. Heat olive oil in a skillet over medium heat. Add ground turkey, breaking it apart with a spoon.
2. Cook turkey until no pink remains, about 5-7 minutes. Tip: Don’t overcrowd the pan for even cooking.
3. Stir in garlic powder, salt, and black pepper. Mix well to combine.
4. Add marinara sauce to the skillet. Simmer for 3 minutes to let flavors meld.
5. Preheat your slow cooker on the low setting. Arrange zucchini halves in the slow cooker.
6. Spoon the turkey mixture into each zucchini half, filling them generously.
7. Sprinkle mozzarella cheese over the top of each zucchini boat.
8. Cover and cook on low for 3 hours. Tip: Check at 2.5 hours to prevent overcooking.
9. Once cheese is bubbly and zucchinis are tender, they’re ready. Tip: Let them sit for 5 minutes before serving for easier handling.

Hearty and flavorful, these zucchini boats offer a satisfying crunch with a cheesy, savory filling. Try serving them with a side of crusty bread to soak up any extra sauce.

Ground Turkey and Chickpea Crock Pot Curry

Just when you thought weeknight dinners couldn’t get easier, this Ground Turkey and Chickpea Crock Pot Curry comes to the rescue. It’s hearty, flavorful, and practically cooks itself.

Ingredients

• 1 lb ground turkey – I find the lean kind works best here.
• 1 can (15 oz) chickpeas, drained and rinsed – for that perfect bite.
• 1 can (14.5 oz) diced tomatoes – no need to drain, the juice adds flavor.
• 1 cup coconut milk – full fat for creaminess.
• 2 tbsp curry powder – my secret is to use a mix of sweet and hot.
• 1 tbsp olive oil – extra virgin is my go-to for sautéing.
• 1 medium onion, diced – yellow onions add a nice sweetness.
• 2 cloves garlic, minced – fresh is always better.
• 1 tsp salt – adjust based on your preference.
• 1/2 tsp black pepper – freshly ground makes a difference.

Instructions

1. Heat olive oil in a skillet over medium heat. Add onion and garlic, sauté until translucent, about 3 minutes.
2. Add ground turkey to the skillet. Cook until no longer pink, breaking it apart as it cooks, about 5 minutes.
3. Transfer the turkey mixture to the crock pot. Tip: Deglaze the skillet with a splash of water and pour it into the crock pot for extra flavor.
4. Add chickpeas, diced tomatoes, coconut milk, curry powder, salt, and pepper to the crock pot. Stir to combine.
5. Cover and cook on low for 6 hours or high for 3 hours. Tip: Stirring is not necessary, but it won’t hurt if you’re around.
6. After cooking, give it a good stir. Taste and adjust seasoning if needed. Tip: Let it sit for 10 minutes before serving to thicken slightly.

Serve this curry over a bed of fluffy rice or with naan bread for dipping. The flavors meld beautifully, offering a comforting meal that’s both nutritious and satisfying.

Crock Pot Ground Turkey and Rice Stuffed Cabbage Rolls

Filling and flavorful, these stuffed cabbage rolls are a weeknight lifesaver. They combine ground turkey, rice, and spices in a tender cabbage wrap, all cooked to perfection in your crock pot.

Ingredients

• 1 lb ground turkey (I find lean turkey works best for a lighter dish)
• 1 cup uncooked white rice (jasmine rice adds a nice fragrance)
• 1 large head green cabbage (look for one with loose leaves for easier rolling)
• 1 can (14.5 oz) diced tomatoes (fire-roasted for extra flavor)
• 1 small onion, finely diced (yellow onion for sweetness)
• 2 cloves garlic, minced (fresh is always better)
• 1 tsp paprika (smoked paprika gives a deeper flavor)
• 1 tsp salt (I use sea salt for its clean taste)
• 1/2 tsp black pepper (freshly ground)
• 2 cups chicken broth (low sodium to control the saltiness)
• 2 tbsp olive oil (extra virgin is my go-to for its fruity notes)

Instructions

1. Bring a large pot of water to boil. Blanch the cabbage head for 3 minutes to soften the leaves. Remove and let cool.
2. In a skillet, heat olive oil over medium heat. Sauté onion and garlic until translucent, about 3 minutes.
3. Add ground turkey, breaking it apart with a spoon. Cook until no longer pink, about 5 minutes.
4. Stir in rice, diced tomatoes, paprika, salt, and pepper. Cook for 2 minutes to blend flavors.
5. Carefully peel off cabbage leaves. Trim the thick vein from each leaf for easier rolling.
6. Place a small amount of the turkey mixture on each leaf. Roll tightly, tucking in the sides.
7. Arrange rolls seam-side down in the crock pot. Pour chicken broth over the top.
8. Cover and cook on LOW for 6 hours or HIGH for 3 hours, until rice is tender.
9. Tip: For extra flavor, sprinkle with grated Parmesan before serving. Tip: If the rolls are browning too quickly, add a splash of broth. Tip: Let them rest for 10 minutes after cooking for easier handling.

Generously stuffed and tender, these rolls offer a comforting bite with a hint of smokiness. Serve them over a bed of mashed cauliflower for a low-carb twist.

Slow Cooker Ground Turkey and Pumpkin Chili

Hearty and wholesome, this chili combines lean ground turkey with the subtle sweetness of pumpkin for a comforting meal. Perfect for those chilly evenings when you crave something warming yet nutritious.

Ingredients

• 1 tbsp extra virgin olive oil (my go-to for its flavor)
• 1 lb ground turkey (lean for healthier option)
• 1 medium onion, diced (yellow for sweetness)
• 2 cloves garlic, minced (fresh is best)
• 1 can (15 oz) pumpkin puree (not pie filling)
• 1 can (14.5 oz) diced tomatoes (fire-roasted add depth)
• 1 cup chicken broth (low-sodium to control salt)
• 1 tbsp chili powder (adjust to your heat preference)
• 1 tsp ground cumin (for that earthy note)
• 1/2 tsp smoked paprika (adds a hint of smokiness)
• Salt to taste (I start with 1/2 tsp)

Instructions

1. Heat olive oil in a skillet over medium heat until shimmering.
2. Add ground turkey, breaking it apart with a spoon. Cook until no pink remains, about 5 minutes.
3. Transfer turkey to slow cooker. Tip: Draining excess fat is optional but recommended for a lighter chili.
4. In the same skillet, sauté onion until translucent, about 3 minutes. Add garlic and cook for 30 seconds until fragrant.
5. Add onion mixture to slow cooker along with pumpkin puree, diced tomatoes, chicken broth, chili powder, cumin, smoked paprika, and salt.
6. Stir well to combine. Cover and cook on LOW for 6 hours or HIGH for 3 hours. Tip: Stirring occasionally helps flavors meld.
7. Before serving, taste and adjust seasoning if needed. Tip: Letting it sit for 10 minutes off heat thickens the chili.

Warm and inviting, this chili boasts a creamy texture with a balance of savory and sweet. Serve it with a dollop of sour cream or over baked potatoes for a hearty twist.

Ground Turkey and Kale Crock Pot Soup

Just when you need a hearty, healthy meal without the fuss, this ground turkey and kale crock pot soup comes to the rescue. Packed with flavor and nutrients, it’s a weeknight savior.

Ingredients

• 1 lb ground turkey (I lean towards 93% lean for the perfect balance of flavor and healthiness)
• 4 cups kale, chopped (stems removed for a tender bite)
• 1 large onion, diced (yellow onions are my pick for their sweetness)
• 3 cloves garlic, minced (fresh is best here for that punch of flavor)
• 2 carrots, sliced (about 1 cup for a hint of sweetness)
• 2 celery stalks, chopped (adds a nice crunch)
• 6 cups chicken broth (low-sodium to control the saltiness)
• 1 can (14.5 oz) diced tomatoes (undrained for extra juiciness)
• 1 tsp dried oregano (rubbed between fingers to release oils)
• 1/2 tsp black pepper (freshly ground for the best aroma)
• 2 tbsp olive oil (extra virgin is my go-to for sautéing)

Instructions

1. Heat olive oil in a skillet over medium heat. Add ground turkey, breaking it apart with a spoon. Cook until no pink remains, about 5 minutes. Tip: Don’t overcrowd the skillet to ensure even browning.
2. Transfer the cooked turkey to the crock pot. In the same skillet, sauté onion, garlic, carrots, and celery until softened, about 5 minutes. Tip: Sautéing veggies first deepens the soup’s flavor.
3. Add the sautéed vegetables to the crock pot. Stir in kale, chicken broth, diced tomatoes, oregano, and black pepper.
4. Cover and cook on LOW for 6 hours or HIGH for 3 hours. Tip: Stirring isn’t necessary, but check once to ensure everything is submerged.

Outstanding in its simplicity, this soup delivers a comforting blend of textures, from the tender turkey to the slightly crisp kale. Serve with a sprinkle of Parmesan or a side of crusty bread for dipping.

Crock Pot Ground Turkey and Eggplant Parmesan

Dinner just got easier with this hearty Crock Pot Ground Turkey and Eggplant Parmesan. Perfect for busy weeknights, it layers rich flavors effortlessly.

Ingredients

• 1 lb ground turkey (I find lean turkey keeps it from getting greasy)
• 1 large eggplant, sliced into 1/2-inch rounds (salt them to reduce bitterness)
• 2 cups marinara sauce (homemade or your favorite jarred brand)
• 1 cup shredded mozzarella cheese (freshly shredded melts better)
• 1/2 cup grated Parmesan cheese (the real deal, not the powdered stuff)
• 1 tbsp extra virgin olive oil (my go-to for sautéing)
• 1 tsp garlic powder (adds a nice depth)
• 1 tsp dried basil (or fresh if you have it)
• 1/2 tsp salt (adjust to your liking)
• 1/4 tsp black pepper (freshly ground is best)

Instructions

1. Heat olive oil in a skillet over medium heat. Add ground turkey, garlic powder, basil, salt, and pepper. Cook until no pink remains, about 5 minutes.
2. Layer half the eggplant slices at the bottom of the Crock Pot. Top with half the cooked turkey, half the marinara sauce, and half the cheeses.
3. Repeat the layers with the remaining ingredients.
4. Cover and cook on LOW for 4 hours or until eggplant is tender.
5. Let it sit for 10 minutes before serving to allow the flavors to meld.

This dish comes out with a melt-in-your-mouth texture and a rich, cheesy flavor. Try serving it over a bed of spaghetti or with a side of garlic bread for a complete meal.

Slow Cooker Ground Turkey and Butternut Squash Stew

Filling and flavorful, this stew is a weeknight savior. It combines lean protein and sweet squash for a balanced meal.

Ingredients

• 1 lb ground turkey (I opt for 93% lean for the best texture)
• 3 cups butternut squash, cubed (peeled and seeded—no shortcuts here)
• 1 tbsp extra virgin olive oil (my go-to for sautéing)
• 1 medium onion, diced (yellow onions add a slight sweetness)
• 2 cloves garlic, minced (fresh is always better)
• 1 tsp dried thyme (rubbed between fingers to release oils)
• 4 cups low-sodium chicken broth (homemade stock elevates the flavor)
• Salt and pepper (measured with your heart, but start with 1/2 tsp salt)

Instructions

1. Heat olive oil in a large skillet over medium heat until shimmering, about 1 minute.
2. Add onion and garlic, sauté until translucent, 3-4 minutes. Tip: Don’t let the garlic brown.
3. Increase heat to medium-high, add ground turkey. Break it apart with a spoon. Cook until no pink remains, 5-6 minutes.
4. Transfer turkey mixture to slow cooker. Add squash, thyme, broth, salt, and pepper. Stir to combine.
5. Cover and cook on LOW for 6 hours or HIGH for 3 hours. Tip: Stirring isn’t necessary, but check once for even cooking.
6. After cooking, taste and adjust seasoning. Tip: A splash of apple cider vinegar brightens the flavors.

Keep it hearty with crusty bread or lighten it up over quinoa. The stew’s richness pairs well with a crisp green salad.

Ground Turkey and Red Pepper Crock Pot Pasta

Zesty and hearty, this dish combines lean ground turkey with sweet red peppers for a comforting meal. Perfect for busy weeknights, it’s a set-it-and-forget-it kind of dinner.

Ingredients

• 1 lb ground turkey (I opt for 93% lean for the best balance of flavor and health)
• 2 red bell peppers, diced (their sweetness is key here)
• 3 cloves garlic, minced (freshly minced makes all the difference)
• 1 cup chicken broth (low-sodium to control the saltiness)
• 1 cup heavy cream (for that rich, velvety texture)
• 8 oz penne pasta (whole wheat works great for extra fiber)
• 1 tbsp extra virgin olive oil (my go-to for sautéing)
• 1 tsp dried basil (or fresh if you have it)
• 1/2 tsp red pepper flakes (adjust based on your heat preference)
• Salt and pepper (to season, but measure with your heart)

Instructions

1. Heat olive oil in a skillet over medium heat. Add ground turkey, breaking it apart with a spoon. Cook until no pink remains, about 5 minutes.
2. Transfer the cooked turkey to your crock pot. Add diced red peppers and minced garlic to the skillet. Sauté for 3 minutes until softened.
3. Pour the chicken broth into the skillet to deglaze, scraping up any browned bits. Simmer for 2 minutes, then add to the crock pot.
4. Stir in the heavy cream, dried basil, red pepper flakes, salt, and pepper into the crock pot. Mix well.
5. Add the penne pasta on top. Do not stir; the pasta will cook perfectly nestled on top.
6. Cover and cook on LOW for 4 hours. Avoid opening the lid to keep the heat consistent.
7. After cooking, stir everything together. The pasta should be al dente, and the sauce creamy.

Kick back and enjoy the creamy, slightly spicy pasta with a sprinkle of fresh basil on top. Serve with a crisp green salad for a complete meal.

Crock Pot Ground Turkey and Apple Stuffed Acorn Squash

Busy days call for simple, hearty meals that don’t skimp on flavor. This dish combines the sweetness of apples with savory ground turkey, all nestled in a tender acorn squash.

Ingredients

• 2 acorn squashes, halved and seeded (look for ones that sit flat)
• 1 lb ground turkey (I go for 93% lean for the best texture)
• 1 large apple, diced (Honeycrisp adds a nice sweetness)
• 1/2 cup onion, finely chopped (yellow onion works great here)
• 2 cloves garlic, minced (fresh is key for that punch of flavor)
• 1 tbsp extra virgin olive oil (my go-to for sautéing)
• 1 tsp dried sage (rubbed between fingers to release oils)
• 1/2 tsp salt (I prefer sea salt for its clean taste)
• 1/4 tsp black pepper (freshly ground makes a difference)
• 1/2 cup chicken broth (low-sodium to control saltiness)

Instructions

1. Preheat your Crock Pot to LOW. This ensures even cooking throughout.
2. Brush the inside of each acorn squash half with olive oil. Place them cut-side down in the Crock Pot. Cook for 3 hours until tender.
3. In a skillet over medium heat, sauté onion and garlic in olive oil until translucent, about 3 minutes. Tip: Don’t let the garlic brown or it’ll turn bitter.
4. Add ground turkey, breaking it apart with a spoon. Cook until no pink remains, about 5 minutes.
5. Stir in diced apple, sage, salt, and pepper. Cook for another 2 minutes until apples soften slightly.
6. Pour in chicken broth, scraping up any browned bits from the pan. Simmer for 1 minute to combine flavors.
7. Flip the cooked squash halves cut-side up. Divide the turkey mixture among them. Cover and cook on LOW for 1 more hour.

Unbelievably tender squash pairs perfectly with the savory-sweet filling. Try serving with a sprinkle of feta for a creamy contrast.

Slow Cooker Ground Turkey and Cauliflower Rice Bowl

A hearty and healthy meal that’s perfect for busy weeknights, this dish combines lean ground turkey with cauliflower rice for a low-carb twist. It’s a one-pot wonder that’s as easy to make as it is delicious.

Ingredients

• 1 lb ground turkey (I like 93% lean for the best balance of flavor and health)
• 1 tbsp extra virgin olive oil (my go-to for sautéing)
• 1 medium onion, diced (yellow onions add a sweet depth)
• 2 cloves garlic, minced (fresh is always best)
• 1 bell pepper, diced (any color works, but I love red for sweetness)
• 1 cup cauliflower rice (fresh or frozen, no need to thaw)
• 1 tsp cumin (toasted and ground yourself if you can)
• 1/2 tsp smoked paprika (adds a nice depth)
• 1/2 cup chicken broth (low sodium to control saltiness)
• Salt and pepper (to taste, but be generous with the pepper)

Instructions

1. Heat olive oil in a large skillet over medium heat until shimmering.
2. Add onion and bell pepper, sautéing until soft, about 5 minutes.
3. Stir in garlic and cook for 30 seconds until fragrant.
4. Push vegetables to the side, add ground turkey, breaking it apart with a spoon. Cook until no pink remains, about 6 minutes.
5. Sprinkle cumin and smoked paprika over the turkey, stirring to coat evenly.
6. Mix in cauliflower rice and chicken broth, bringing to a simmer.
7. Cover and reduce heat to low, cooking for 10 minutes until cauliflower is tender.
8. Season with salt and pepper, then remove from heat.

Comforting yet light, this bowl offers a satisfying texture with tender turkey and fluffy cauliflower rice. Try topping with avocado slices or a sprinkle of cheese for extra richness.

Conclusion

Convenience meets flavor in these 25 ground turkey Crock Pot recipes, perfect for those hectic weeknights. Whether you’re craving comfort food or something light, there’s a dish here for every taste. We’d love to hear which recipes became your weeknight heroes—drop a comment below! Don’t forget to share this roundup on Pinterest to spread the joy of easy, delicious meals. Happy slow cooking!