Dinner · Part 3 of 3: Tips & recipe card

Crockpot Tuscan Ground Turkey and White Beans Tips, FAQ & printable recipe

Name: Crockpot Tuscan Ground Turkey and White Beans
Prep time: 10 min
Cook time: 4 h
Total time: 4 h 10 min
Cuisine: Italian-American
Ingredients: 1 1/2 lb ground turkey; 2 cans (15 oz each) cannellini beans, drained and rinsed; 1/2 cup sun-dried tomatoes in oil, drained and chopped; 4 cups fresh spinach; 1 tbsp Italian seasoning; 1 tsp garlic powder; 1 tsp salt; 1/2 tsp black pepper; 8 oz cream cheese, softened and cut into cubes

By Clara Weller · Oct 14, 2026

A close-up of creamy Tuscan ground turkey with white beans and spinach in a slow cooker.

Prep: 10 min
Cook: 4 h
Total: 4 h 10 min
Serves: 6

Tips for success

For the most flavorful results, use high-quality sun-dried tomatoes packed in oil and drain them well. If you prefer a chunkier texture, roughly chop them; for a smoother sauce, mince them finely.

You can also add a splash of the tomato oil to the slow cooker for extra richness. To intensify the Tuscan flavor, stir in a tablespoon of balsamic vinegar just before serving.

This dish is incredibly versatile. Serve it over cooked pasta, rice, or polenta to stretch it further. For a low-carb option, spoon it over cauliflower rice or zucchini noodles.

Leftovers make a fantastic filling for stuffed peppers or a topping for baked potatoes. If you have fresh herbs like basil or parsley, sprinkle them over the top for a bright finish.

Variations

Spicy Tuscan: Add 1/2 teaspoon of red pepper flakes or a chopped fresh chili with the seasonings. You can also stir in a tablespoon of hot sauce at the end for an extra kick.
Vegetarian: Replace the ground turkey with an extra can of beans or a plant-based ground meat substitute. Cook on low for 3-4 hours, as plant-based proteins need less time.
Cheesy Herb: Stir in 1/2 cup of grated Parmesan cheese and 2 tablespoons of chopped fresh basil just before serving. The cheese adds a savory depth that complements the creamy sauce.
Slow Cooker Chicken: Use boneless, skinless chicken thighs instead of ground turkey. Cut them into bite-sized pieces and cook on low for 4-5 hours, until the chicken is cooked through and reaches 165°F (74°C). Shred or leave in chunks.

Storage and make-ahead

Fridge: Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently, adding a splash of broth or water if needed to loosen the sauce.
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.

Store leftovers 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 water if the sauce has thickened too much. This dish also freezes well for up to 3 months.

You can assemble all the ingredients in the slow cooker insert the night before, cover, and refrigerate. In the morning, place the insert in the slow cooker base and cook as directed.

You may need to add 30 minutes to the cooking time since you're starting from cold. Alternatively, cook the full dish, let it cool, and refrigerate or freeze for later.

Serving ideas

Serve this Tuscan turkey and beans as a main course with a side of crusty bread for dipping into the creamy sauce. A simple green salad with lemon vinaigrette makes a refreshing contrast.

For a heartier meal, spoon it over cooked pasta, rice, or creamy polenta. Garnish with freshly grated Parmesan cheese and a sprinkle of chopped parsley for an extra touch of flavor.

This dish also works well as a filling for tacos, burritos, or stuffed shells. It can be served over baked potatoes or mixed into cooked grains like farro or quinoa. For a low-carb option, serve it in lettuce cups or over sautéed greens. The creamy sauce pairs beautifully with roasted vegetables, making it a flexible addition to your dinner rotation.

Frequently asked questions

Can this recipe be made ahead of time?

Yes, this dish can be assembled the night before and refrigerated in the slow cooker insert. In the morning, place the insert in the slow cooker and cook as directed, adding about 30 minutes to the cooking time because you're starting from cold. It also reheats well, so you can make it a day or two ahead and warm it up before serving.

Can this recipe be frozen?

Absolutely. Let the dish cool completely, then transfer it to a freezer-safe container or zip-top bag. Freeze for up to 3 months. Thaw overnight in the refrigerator before reheating on the stovetop or in the microwave. The sauce may separate slightly upon thawing, but a good stir will bring it back together.

What can be used instead of cream cheese?

For a dairy-free version, use a plant-based cream cheese alternative. You could also use mascarpone or a thick plain Greek yogurt, though yogurt may curdle if cooked too long. If using yogurt, stir it in during the last 30 minutes of cooking to avoid curdling. For a lighter option, use Neufchâtel cheese, which has less fat but melts similarly.

Can this be cooked on high instead of low?

Yes, you can cook this on high for 2 to 3 hours instead of low for 4 to 5 hours. The internal temperature of the turkey should still reach 165°F (74°C). Check for doneness at the lower end of the time range to avoid overcooking. The sauce may be slightly thinner when cooked on high, so consider stirring in a slurry of cornstarch and water if needed.

Why is the sauce thin?

If the sauce is too thin, it may be because the cream cheese hasn't fully melted or the dish was cooked on high. To thicken, remove the lid and cook on high for an additional 10-15 minutes to allow excess liquid to evaporate. You can also stir in a mixture of 1 tablespoon cornstarch and 2 tablespoons cold water, then cook for a few more minutes until thickened.

Recipe card

Crockpot Tuscan Ground Turkey and White Beans

Prep 10 minCook 4 hTotal 4 h 10 minServes 6

Ingredients

1 1/2 lb ground turkey
2 cans (15 oz each) cannellini beans, drained and rinsed
1/2 cup sun-dried tomatoes in oil, drained and chopped
4 cups fresh spinach
1 tbsp Italian seasoning
1 tsp garlic powder
1 tsp salt
1/2 tsp black pepper
8 oz cream cheese, softened and cut into cubes

Instructions

Place the raw ground turkey in the bottom of a 6-quart slow cooker, breaking it up into crumbles with a spoon or your hands. Add the drained and rinsed cannellini beans, chopped sun-dried tomatoes, and fresh spinach. Sprinkle the Italian seasoning, garlic powder, salt, and black pepper over the top. Stir gently to combine everything evenly.
Place the cubed cream cheese on top of the mixture. Do not stir it in; it will melt and create a creamy sauce as it cooks.
Cover the slow cooker and cook on low for 4 to 5 hours, or until the ground turkey is cooked through and reaches an internal temperature of 165°F (74°C). The cream cheese should be fully melted and the sauce thickened.
Once the turkey is cooked through, stir the mixture well to incorporate the melted cream cheese into the sauce. The sauce should be smooth and coat the turkey and beans evenly.
Spoon the creamy Tuscan turkey and beans onto plates or into bowls. Serve hot, with crusty bread or over pasta if desired.

Contains: milk

Estimated nutrition per serving

Calories: 420
Protein: 32 g
Carbohydrates: 28 g
Fat: 21 g

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

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This recipe is based on a short cooking video and is published under the pen name Clara Weller. It was checked before publication, but errors can slip through. Nutrition, when shown, is an estimate. Read more in our editorial policy and on our food safety page.