Crockpot Turkey Sweet Potato Chowder Tips, FAQ & printable recipe

Tips for success

To enhance the flavor profile, you can lightly toast the dried sage in a small pan for thirty seconds before adding it to the slow cooker; this releases the essential oils and creates a more robust aroma.

Additionally, if you prefer a thicker chowder, you can mash a small portion of the cooked sweet potatoes against the side of the slow cooker before serving, which adds body to the creamy broth.

If you find the chowder needs more depth, a small splash of apple cider vinegar or a squeeze of fresh lemon juice added right before serving can brighten the flavors and cut through the richness of the cream. Always season to taste with salt and black pepper at the very end, as the saltiness of the broth can vary significantly between different brands and types.

Variations

• Spicy Turkey Chowder: Add a teaspoon of red pepper flakes or a dash of hot sauce to the broth before cooking. This provides a gentle heat that pairs perfectly with the sweetness of the corn and potatoes, adding an exciting dimension to the overall flavor profile of the dish.
• Herb-Roasted Turkey: Swap the dried sage for a tablespoon of fresh thyme and rosemary. These herbs provide a more complex, woody aroma that elevates the dish. Add the fresh herbs during the final hour of cooking to ensure they maintain their bright, aromatic quality without becoming bitter.

Storage and make-ahead

Fridge

Keep in an airtight container for up to 3 days.

Freezer

Freeze in freezer-safe containers for up to 2 months; thaw in the refrigerator overnight before reheating.

Reheat

Reheat on the stovetop over low heat, stirring frequently until heated through, or microwave in 1-minute intervals, stirring in between.

Store any leftovers in an airtight container in the refrigerator for up to three days. Ensure the chowder cools down to room temperature within two hours of cooking before placing it in the fridge to maintain food safety.

When reheating, do so gently on the stovetop over low heat, stirring occasionally to prevent the creamy base from separating or scorching at the bottom of the pan.

This dish is excellent for make-ahead meals as the flavors tend to deepen after sitting in the refrigerator overnight. Prepare the dish as instructed, allow it to cool completely, and then store it in individual portions.

It is a convenient option for quick lunches or dinners throughout the week. Simply reheat on the stove or in the microwave, adding a tiny splash of water or broth if the chowder has thickened too much.

Serving ideas

Serve the chowder hot in shallow bowls to showcase the texture of the turkey and sweet potato cubes. A garnish of fresh herbs or a sprinkle of extra smoked paprika can add a nice visual contrast to the creamy base.

Providing a side of crusty bread or crackers is a classic way to complement the thick, hearty nature of the chowder, making it a complete and satisfying meal for any occasion.

Consider serving this chowder as a main course for a casual dinner. Because it is a one-pot meal, it minimizes cleanup, allowing you to focus on the dining experience. The combination of sweet and savory elements makes it appealing to a wide range of palates, and it pairs well with a crisp side salad to add a fresh, crunchy element that balances the creamy warmth of the soup.

Frequently asked questions

Recipe card

Crockpot Turkey Sweet Potato Chowder

Prep 10 minCook 4 hRest 5 minTotal 4 h 15 minServes 4

Ingredients

• 1 lb turkey tenderloin, cut into bite-size cubes
• 2 cups sweet potato, peeled and cut into cubes
• 1 cup corn kernels, fresh or frozen
• 1 tsp dried sage
• 1/2 tsp smoked paprika
• 3 cups creamy chicken broth

Instructions

1. 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.
2. 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.
3. 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.

Contains: milk

Estimated nutrition per serving

Calories

380

Protein

28.5 g

Carbohydrates

35.2 g

Fat

14.8 g

Fiber

4.5 g

Sugar

6.2 g

Sodium

750 mg

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