Slow Cooker Turkey and Potato Tot Hotdish Tips, FAQ & printable recipe

Tips for success

For a slightly more golden finish, you can transfer the cooked hotdish to a baking dish and place it under a broiler for 2 to 3 minutes before serving.

This adds a nice texture to the top layer of potato tots, though it is entirely optional. Monitor closely to prevent burning if you choose to take this extra step.

If you prefer a more intense onion flavor, you can add a pinch of garlic powder or a few thinly sliced fresh chives over the top just before serving.

These additions complement the base flavors without overpowering the creamy mushroom sauce. Always taste the sauce once cooked to determine if a final seasoning adjustment is necessary for your personal preference.

Variations

• Cheesy Turkey Hotdish: Stir one cup of shredded cheddar cheese into the mushroom soup layer before adding the tots. The cheese will melt into the sauce, creating a rich and savory flavor profile that pairs perfectly with the turkey.
• Veggie Loaded Hotdish: Add one cup of frozen peas or corn during the layering phase. These vegetables add a bit of sweetness and color to the dish, while also increasing the overall volume without needing additional meat.

Storage and make-ahead

Fridge

Store in an airtight container in the refrigerator for up to 3 days.

Freezer

Freeze in a freezer-safe container for up to 1 month. Thaw in the refrigerator before reheating.

Reheat

Reheat in the microwave in 1-minute intervals until piping hot, or in a preheated oven at 350°F until warmed through.

Transfer any leftovers to an airtight container. Allow the dish to cool for no more than 2 hours before placing it in the refrigerator. This rapid cooling ensures food safety and maintains the quality of the creamy sauce and potato topping for future meals.

While this is a dump-and-go recipe, you can prepare the ingredients in advance by keeping the turkey and soup mixture separate from the frozen tots.

Simply keep the turkey and soup in the fridge, and add the frozen tots right before you start the slow cooker. This saves a few minutes of assembly time when you are ready to start the cooking process later in the day.

Serving ideas

Serve this hotdish directly from the slow cooker using a large spoon to ensure everyone gets a mix of the creamy turkey base and the potato tots. Because the dish is quite hearty, it pairs well with a side of simple steamed green beans or a crisp garden salad to balance the richness of the mushroom sauce.

Portion the hotdish into wide, shallow bowls to showcase the layers. If desired, offer a light sprinkle of fresh parsley or cracked black pepper over each serving to add a pop of color and freshness.

The meal is filling on its own, but a slice of crusty bread can also be a nice addition for soaking up any remaining creamy sauce at the bottom of the bowl.

Frequently asked questions

Recipe card

Slow Cooker Turkey and Potato Tot Hotdish

Prep 5 minCook 4 hRest 5 minTotal 4 h 10 minServes 6

Ingredients

• 2 lb ground turkey
• 32 oz frozen potato tots
• 1 packet onion soup mix
• 2 cans (10.5 oz each) creamy mushroom soup

Instructions

1. Place the raw ground turkey into the bottom of the slow cooker, using clean hands or a spatula to press it into an even, compact layer across the surface of the ceramic insert.
2. Scatter the frozen potato tots in a single, crowded layer over the turkey. Sprinkle the onion soup mix evenly over the tots, then dollop the creamy mushroom soup across the top to create a rich sauce layer.
3. Cover the slow cooker and cook on high for 4 hours. Ensure the ground turkey reaches an internal temperature of 165°F (74°C). Allow the dish to rest for 5 minutes before serving.

Contains: gluten, milk, soy

Estimated nutrition per serving

Calories

420

Protein

28 g

Carbohydrates

35 g

Fat

18 g

Fiber

3 g

Sugar

2 g

Sodium

850 mg

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