Slow Cooker Turkey and Root Vegetable Chowder Tips, FAQ & printable recipe

Tips for success

For the best flavor, use a good-quality chicken broth. Low-sodium broth allows you to control the saltiness. If you prefer a thicker chowder, you can mash some of the potatoes against the side of the slow cooker before stirring.

This will naturally thicken the broth without adding flour. For an extra touch of freshness, stir in some chopped parsley just before serving.

This chowder is versatile: feel free to swap in other root vegetables like turnips, celery root, or sweet potatoes. If you like a little heat, add a pinch of cayenne or a dash of hot sauce along with the poultry seasoning.

For a richer flavor, you can substitute half of the chicken broth with milk or half-and-half, but keep in mind this will add more dairy and calories.

Variations

• Sweet Potato Chowder: Swap the potato for 2 cups of peeled and cubed sweet potato. The natural sweetness adds a lovely contrast to the savory broth, and the texture becomes even creamier as the sweet potato breaks down slightly.
• Herbed Turkey Chowder: Add 1 teaspoon of dried thyme and 1 teaspoon of dried rosemary along with the poultry seasoning for an extra layer of herbal flavor. These herbs complement the turkey and root vegetables beautifully.
• Spicy Turkey Chowder: Stir in 1/2 teaspoon of red pepper flakes or a minced jalapeño with the vegetables for a gentle kick. The heat balances the richness of the cream cheese and adds a pleasant warmth.
• Vegetable-Forward Chowder: Increase the vegetables to 3 cups total and reduce the turkey to 1 pound. This version is lighter on meat and even more packed with root vegetables, making it a great way to use up produce.

Storage and make-ahead

Fridge

Store in an airtight container in the refrigerator for up to 4 days. Reheat gently, adding a splash of broth if needed.

Freezer

Freeze in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator before reheating.

Reheat

Reheat in a saucepan over medium heat, stirring occasionally, until hot. Add a little broth or milk to loosen the consistency if needed.

Store leftover chowder in an airtight container in the refrigerator for up to 4 days. The flavors will continue to meld, making it even more delicious the next day.

Reheat gently on the stovetop or in the microwave, adding a splash of broth or milk if it has thickened too much. Do not leave the chowder at room temperature for more than 2 hours.

This chowder is perfect for meal prep. Assemble the ingredients in the slow cooker insert the night before, cover, and refrigerate overnight.

In the morning, place the insert in the slow cooker and cook as directed. You may need to add 30 minutes to the cooking time if starting from cold. The cooked chowder also freezes well for up to 3 months.

Serving ideas

Serve this chowder as a main course with crusty bread, oyster crackers, or a side salad. The creamy broth pairs well with a simple green salad dressed with a light vinaigrette. For a heartier meal, serve over cooked rice or egg noodles. The chowder is also delicious with a sprinkle of fresh chives or a dollop of sour cream on top.

This chowder is satisfying on its own, but it also makes a great starter for a larger meal. For a cozy dinner, serve it alongside roasted vegetables or a grilled cheese sandwich. The mild flavor appeals to all ages, making it a great family dinner. Pair with a crisp white wine like Sauvignon Blanc or a light beer for a complete experience.

Frequently asked questions

Recipe card

Slow Cooker Turkey and Root Vegetable Chowder

Prep 15 minCook 4 hTotal 4 h 15 minServes 6

Ingredients

• 1 1/2 lb turkey breast, cut into 1-inch chunks
• 2 cups potato, peeled and cubed
• 1 cup carrot, peeled and cubed
• 1 cup parsnip, peeled and cubed
• 2 tsp poultry seasoning
• 3 cups chicken broth
• 8 oz cream cheese, softened and cubed

Instructions

1. 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.
2. Pour the chicken broth over the turkey and vegetables. Place the cream cheese on top; it will melt as the chowder cooks.
3. Cover the slow cooker and cook on low for 4 hours, or until the turkey is cooked through and the vegetables are tender.
4. Stir the chowder well to combine the melted cream cheese into the broth. Ladle into bowls and serve hot.

Contains: milk

Estimated nutrition per serving

Calories

380

Protein

35 g

Carbohydrates

25 g

Fat

16 g

Automatic estimate from the ingredient list, not laboratory-verified.