Crockpot Turkey Sweet Potato Chowder Step-by-step instructions

Before you start

Before starting, ensure all vegetables are washed and peeled thoroughly. Cut the turkey and sweet potatoes into uniform, bite-size cubes to ensure they cook at the same rate. Have your spices measured out and your creamy broth ready to pour.

Clear your workspace and ensure your slow cooker insert is clean and dry. Keeping these components ready will make the assembly process quick and efficient, allowing you to get the slow cooker started in just a few minutes.

Instructions

Assembly Phase

1. 1Prepare the slow cooker
   Place the cubed turkey tenderloin into the bottom of the slow cooker insert. Ensure the pieces are spread out in an even layer to promote consistent cooking throughout the process.
   Look for the turkey is distributed evenly across the bottom of the insert
   Tip Pat the turkey dry with paper towels before cubing to ensure better seasoning adhesion.

The slow cooker insert should be filled with the turkey at the base, topped with the vegetables and seasonings. The layers should look neat and contained within the insert.

Ensure the edges are wiped clean if any spices have spilled, as this prevents burning during the long cooking time. Everything is ready to be covered and slow-cooked to develop the deep, integrated flavors.

Simmering Phase

2. 2Layer the ingredients
   Scatter the cubed sweet potatoes and corn kernels over the turkey. Sprinkle the dried sage and smoked paprika evenly over the top of the vegetable layer to distribute the aromatics.
   Look for vegetables cover the turkey and spices are distributed
   Tip Cut sweet potatoes into uniform half-inch cubes so they soften at the same rate as the turkey.

During the simmering phase, the kitchen will begin to fill with the savory aroma of sage and smoked paprika. The broth should be bubbling gently. You do not need to intervene, but a quick glance through the glass lid can confirm that the liquid is maintaining a steady, low simmer without boiling over the sides of the ceramic insert.

Final Resting Phase

3. 3Cook the chowder
   Pour the creamy chicken broth over the ingredients. Cover the slow cooker and cook on low for 4 hours until the turkey reaches an internal temperature of 165°F (74°C). Allow the turkey pieces to rest for at least 3 minutes before serving.
   Look for the turkey is cooked through and the sweet potatoes are tender
   Safe temperature 165°F (74°C) internal temperature (poultry)
   Tip Use a digital thermometer to verify the temperature of the largest piece of turkey.

Once the cooking time is complete, the chowder should have a thick, creamy consistency with tender pieces of turkey and potato. The final check involves testing the turkey with a thermometer to ensure it has reached 165°F (74°C). The resting period allows the flavors to settle and the broth to thicken slightly, resulting in a perfectly balanced and comforting final dish.

Common mistakes

A common mistake is cutting the sweet potatoes into pieces that are too large, which prevents them from cooking through at the same time as the turkey. Another error is neglecting to check the internal temperature of the turkey, which can lead to overcooked, dry meat.

Avoid lifting the lid frequently during the cooking process, as this releases heat and moisture, which can significantly increase the total cooking time and affect the final texture.

How to tell it’s done

The chowder is done when the turkey is opaque and reaches an internal temperature of 165°F (74°C). The sweet potatoes should be fork-tender but still hold their shape. The broth should be thickened and fragrant with the scent of sage.

If the consistency is too thin, you can gently stir the mixture to break down some of the potatoes, which will naturally thicken the chowder further before you let it rest.

• Poultry: 165°F (74°C) in the thickest part
• Steaks, chops and roasts: 145°F (63°C) in the thickest part, then a 3-minute rest