Slow Cooker Turkey and Root Vegetable Chowder Step-by-step instructions

Before you start

Before starting, make sure the turkey is cut into 1-inch chunks and the vegetables are peeled and cubed into similar sizes. Soften the cream cheese to room temperature so it melts more easily.

Measure out the broth and poultry seasoning. No need to sear the turkey or sauté the vegetables—this one-pot recipe keeps prep simple. Have a cutting board and knife ready, and you'll be done in about 15 minutes.

Instructions

Assemble the Chowder

1. 1Add Turkey and Vegetables
   Place the turkey chunks in the bottom of the slow cooker. Add the cubed potato, carrot, and parsnip on top. Sprinkle the poultry seasoning evenly over the vegetables.
   Look for The turkey covers the bottom, with the vegetables piled on top.
   Tip Cut the vegetables into similar-sized cubes for even cooking.
2. 2Add Broth and Cream Cheese
   Pour the chicken broth over the turkey and vegetables. Place the cream cheese on top; it will melt as the chowder cooks.
   Look for The cream cheese sits on top of the broth.
   Tip Soften the cream cheese beforehand to help it melt more smoothly.

At the end of this phase, the slow cooker insert holds the turkey, vegetables, poultry seasoning, broth, and a block of cream cheese on top. The ingredients are not yet cooked, but they are arranged neatly, with the cream cheese sitting on the liquid.

The turkey should be fully covered by the broth to ensure even cooking. The vegetables are piled over the turkey, and the seasoning is sprinkled evenly.

Slow Cook Until Tender

3. 3Cook on Low
   Cover the slow cooker and cook on low for 4 hours, or until the turkey is cooked through and the vegetables are tender.
   Look for The chowder is bubbling gently and the cream cheese has melted.
   Safe temperature 165°F (74°C) internal temperature (poultry)
   Tip Do not open the lid during cooking to keep the heat steady.

After 4 hours on low, the chowder will be bubbling gently around the edges. The cream cheese should be completely melted, and the broth will have a creamy, opaque appearance. The turkey should be opaque and cooked through, and the vegetables should be tender when pierced with a fork. The aroma will be savory and comforting, with notes of poultry seasoning and root vegetables.

Finish and Serve

4. 4Stir and Serve
   Stir the chowder well to combine the melted cream cheese into the broth. Ladle into bowls and serve hot.
   Look for The broth is thick and creamy, with no visible chunks of cream cheese.
   Tip Taste and adjust seasoning with salt and pepper before serving.

After stirring, the chowder should be thick and creamy, with no visible chunks of cream cheese. The turkey and vegetables are evenly distributed throughout the broth. The color is a warm, pale cream with orange and white flecks from the carrots and parsnips. The texture is smooth and velvety, and the chowder is ready to be ladled into bowls and served hot.

Common mistakes

One common mistake is lifting the lid during cooking, which lets out heat and extends the cooking time. Avoid opening the slow cooker unless necessary. Another is adding the cream cheese too early—it can curdle if it sits on top of the hot liquid for too long.

Place it on top and let it melt slowly. Also, be sure to cut the turkey and vegetables into uniform pieces so they cook evenly; otherwise, some pieces may be overcooked while others are still firm.

How to tell it’s done

The chowder is done when the turkey is cooked through and reaches an internal temperature of 165°F (74°C). The vegetables should be fork-tender, and the cream cheese should be fully melted into the broth, creating a creamy, homogeneous liquid.

The chowder will be thick and slightly bubbly. If the turkey is still pink in the center or the vegetables are still firm, continue cooking in 30-minute increments until done.

• Poultry: 165°F (74°C) in the thickest part