Easy Slow Cooker Turkey and Potato Chili Tips, FAQ & printable recipe

Tips for success

For a deeper flavor profile, consider browning the ground turkey in a skillet before adding it to the slow cooker, although this is optional. If you choose to brown the meat, ensure it is drained of excess fat before adding it to the pot.

This extra step adds a nice caramelization that can enhance the overall richness of the chili, though the slow cooking method alone is usually sufficient for a delicious result.

Experiment with different varieties of potatoes if gold potatoes are unavailable. Red-skinned potatoes are another excellent choice as they hold their shape well under prolonged heat.

Avoid using starchy baking potatoes like Russets for this specific recipe, as they tend to break down too easily in the liquid, which might lead to a grainier texture in your final chili. Stick to waxy varieties for the best results in a slow cooker environment.

Variations

• Spicy Turkey Chili: Add a diced jalapeño or a teaspoon of red pepper flakes to the seasoning layer for an extra kick of heat. Adjust the amount based on your spice tolerance.
• Vegetable-Packed Turkey Chili: Incorporate diced bell peppers or black beans during the layering phase to add extra texture, color, and fiber to the final dish without changing the cooking time.

Storage and make-ahead

Fridge

Store in an airtight container in the refrigerator for up to 4 days.

Freezer

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

Reheat

Reheat in a saucepan over medium-low heat until steaming hot, or microwave in 1-minute intervals until thoroughly heated.

Allow the chili to cool to room temperature for no more than two hours before transferring it into airtight containers. Proper storage in the refrigerator is essential for maintaining the quality and safety of the leftovers. Ensure the containers are sealed tightly to prevent the chili from absorbing any other odors in the fridge, and use within three to four days for the best taste and texture.

This chili is an excellent candidate for making ahead, as the flavors often improve after sitting in the refrigerator overnight. Prepare the recipe as directed, let it cool completely, and then store it in the refrigerator. When you are ready to serve, simply reheat the desired portion on the stovetop or in the microwave. This makes it a perfect solution for meal prepping throughout a busy week.

Serving ideas

Serve the chili hot, perhaps garnished with a dollop of sour cream or a sprinkle of shredded cheddar cheese if desired. Because this is a hearty dish, it pairs wonderfully with a side of warm cornbread or simple crusty bread to soak up the flavorful tomato sauce.

For a lighter presentation, consider serving it alongside a fresh green salad with a zesty vinaigrette to balance the savory notes of the chili.

When serving a crowd, place the slow cooker on a warm setting to keep the chili at the perfect temperature throughout the meal.

Provide small bowls and spoons, and consider setting out a variety of optional toppings like diced onions, fresh cilantro, or sliced jalapeños for guests to customize their own bowls. This makes for a relaxed and interactive dining experience that is sure to please everyone at the table.

Frequently asked questions

Recipe card

Easy Slow Cooker Turkey and Potato Chili

Prep 10 minCook 6 hTotal 6 h 10 minServes 6

Ingredients

• 2 lb ground turkey
• 1 lb gold potatoes, cubed
• 2 tbsp chili seasoning
• 28 oz crushed tomatoes

Instructions

1. Place the raw ground turkey into the bottom of the slow cooker insert. Break the meat apart with your hands or a wooden spoon to ensure it is evenly distributed across the base, providing a solid foundation for the other ingredients.
2. Scatter the cubed gold potatoes over the turkey. Sprinkle the chili seasoning evenly over the potatoes, then pour the crushed tomatoes over the top. Do not stir the mixture at this stage, as layering helps the flavors meld during the long, slow cooking process.
3. Cover the slow cooker with the lid and set to low. Cook for 6 hours. Once finished, ensure the turkey has reached an internal temperature of 165°F (74°C). Stir the chili gently to combine all ingredients before serving hot directly from the slow cooker insert.

Estimated nutrition per serving

Calories

320

Protein

35 g

Carbohydrates

28 g

Fat

8 g

Fiber

4.5 g

Sugar

6 g

Sodium

550 mg

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