Slow Cooker Smoky Ground Turkey and Sweet Potatoes Step-by-step instructions

Before you start

Before starting, ensure your slow cooker insert is clean and dry. Prepare the sweet potatoes by peeling them and cutting them into uniform one-inch cubes to promote even cooking.

Measure your broth and have your smoked paprika ready to go. Having all ingredients prepped and within reach makes the assembly process fast and efficient, allowing you to get the meal cooking in just a few minutes.

Instructions

Preparation and Loading

1. 1Assemble the Ingredients
   Place the ground turkey into the base of the slow cooker, using your hands to break it into large chunks if needed. Surround the turkey with the diced sweet potato cubes.
   Look for The turkey should be at the bottom of the insert for even cooking.
   Tip Ensure the sweet potatoes are cut into uniform one-inch cubes so they cook at the same rate as the turkey.

The ground turkey is placed at the bottom of the slow cooker insert, topped with the sweet potato cubes, and ready for seasoning.

Everything is neatly arranged in the slow cooker, ensuring the turkey is positioned to cook evenly throughout the process.

Seasoning and Liquid Addition

2. 2Season and Add Liquid
   Sprinkle the smoked paprika evenly over the turkey and potatoes. Pour the chicken broth over the ingredients, ensuring the liquid reaches the bottom of the cooker.
   Look for The broth will pool at the bottom, which is exactly what is needed for the slow cooking process.
   Tip Distribute the paprika evenly to ensure every bite has that signature smoky flavor profile.

The smoked paprika is evenly distributed over the turkey and potatoes, and the chicken broth has been poured in. The slow cooker is covered and ready to begin the low-heat cooking process, allowing the flavors to meld together perfectly.

Cooking and Final Check

3. 3Cook and Finish
   Cover the slow cooker and cook on low for 4 to 6 hours. Once the time is up, ensure the ground turkey reaches an internal temperature of 165°F (74°C) before serving.
   Look for The turkey should be fully cooked, tender, and easily crumbled with a spoon, while the sweet potatoes should be soft.
   Safe temperature 165°F (74°C) internal temperature (poultry)
   Tip Use a meat thermometer inserted into the thickest part of the turkey to verify the internal temperature.

The turkey is fully cooked and tender, the sweet potatoes are soft, and the sauce is fragrant. The internal temperature of the meat has been verified at 165°F (74°C).

Common mistakes

A common mistake is cutting the sweet potatoes into uneven sizes, which leads to some pieces being mushy while others remain hard. Another frequent error is failing to ensure the turkey is properly distributed, which can result in uneven cooking.

Additionally, be careful not to lift the lid too often, as this releases heat and moisture, significantly increasing the cooking time and potentially drying out the meat.

How to tell it’s done

The dish is ready when the ground turkey is fully cooked, appearing in tender crumbles with no signs of pink. The internal temperature must reach 165°F (74°C) to ensure safety.

The sweet potatoes should be tender enough to be easily pierced with a fork but still hold their shape rather than turning into a puree. The liquid should be reduced and fragrant with the smoky aroma of the paprika.

• Poultry: 165°F (74°C) in the thickest part
• Ground meat: 160°F (71°C) in the thickest part