Slow Cooker Smothered Turkey Patties with Bacon and Onions Step-by-step instructions

Before you start

Before beginning this recipe, ensure your workspace is clean and ready. Have your ground turkey shaped into patties and placed on a plate. Cook your bacon in a skillet until crisp, then crumble it into bite-sized pieces. Slice your yellow onion thinly to ensure it softens evenly during the cooking process.

Measure out your water and have your cream of chicken soup ready in a bowl. Gather your slow cooker, a mixing bowl for the sauce, and a spoon. Having all ingredients prepared and measured before you start ensures the assembly process is smooth and efficient, allowing you to get the slow cooker running without delay.

Instructions

Preparation and Arrangement

1. 1Prepare and Arrange
   Shape the ground turkey into four equal patties. Place the raw turkey patties in a ring along the bottom of the slow cooker insert, ensuring they are arranged in a single layer for even cooking.
   Look for The patties should sit in a flat ring inside the slow cooker.
   Tip Handle the ground turkey gently to ensure the patties remain tender after the long cooking process.

The patties should be neatly arranged in a ring at the bottom of the slow cooker. They should be uniform in size to ensure they cook at the same rate. Ensure the bottom of the crock is clean and ready for the ingredients. The setup should look organized, with the meat ready to receive the flavorings.

Adding Aromatics

2. 2Add Aromatics and Seasoning
   Scatter the cooked bacon bits and the sliced yellow onions evenly over the top of the turkey patties. Sprinkle the black pepper over the entire mixture to add a subtle heat.
   Look for The bacon and onions should be distributed across the top of the patties.
   Tip Using pre-cooked bacon helps maintain a better texture in the slow cooker.

The bacon and onions should be scattered evenly over the turkey patties. This layering technique ensures that every patty gets a portion of the savory toppings.

The black pepper should be visible across the surface. At this point, the slow cooker is ready to receive the creamy sauce that will tie all the flavors together.

Simmering and Completion

3. 3Simmer and Serve
   In a separate bowl, whisk together the cream of chicken soup and water until smooth. Spoon the mixture over the patties and onions. Cover and cook on low for 4 hours until the turkey reaches 165°F (74°C).
   Look for The sauce will thicken and the turkey will be fully cooked through.
   Safe temperature 165°F (74°C) internal temperature (poultry)
   Tip Check the internal temperature with a food thermometer inserted into the thickest part of the patty.

The sauce should be spooned over the patties to ensure they are fully coated. Once covered and cooked, the dish will emit a savory, comforting aroma. The gravy will be thick, and the patties should be tender. Check the internal temperature to confirm they are ready to be served hot.

Common mistakes

A common mistake is failing to cook the bacon beforehand. Adding raw bacon to the slow cooker will result in a greasy sauce and soggy bacon texture. Another error is not checking the internal temperature of the patties; ground turkey must reach 165°F (74°C) to be safe and perfectly cooked.

Additionally, avoid lifting the lid frequently during the cooking process, as each time you open it, the slow cooker loses significant heat and adds time to your cook, which can disrupt the consistency of the creamy gravy.

How to tell it’s done

The turkey patties are considered done when they reach an internal temperature of 165°F (74°C) as measured by a digital meat thermometer. At this stage, the patties will be soft, tender, and easily pierced with a fork.

The gravy should be thick and creamy, with the onion slices translucent and soft. The bacon bits will have softened slightly, infusing the sauce with a smoky, savory depth. Avoid overcooking the patties, as even in a slow cooker, excessive time can lead to a loss of moisture and texture.

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