Slow Cooker Turkey Pizza Chili for an Easy Weeknight Dinner Step-by-step instructions

Before you start

Before starting, ensure your slow cooker insert is clean and dry. Gather all your ingredients: ground turkey, mini pepperoni, red kidney beans, Italian seasoning, and your preferred pizza sauce.

If using canned beans, drain and rinse them thoroughly under cold running water to remove excess sodium and starches.

Have your measuring tools ready to go. Remember that raw poultry should be kept cold in the refrigerator until the very last second before you start the assembly process to maintain food safety and quality throughout your preparation.

Instructions

Layering the Base

1. 1Assemble the Ingredients
   Place the ground turkey into the bottom of the slow cooker, breaking it into smaller crumbles with a spoon or your hands to ensure even cooking. Do not rinse the raw turkey, as this splashes bacteria around the sink; if you must handle it, clean the sink and surfaces thoroughly right after. Add the mini pepperoni slices and the rinsed red kidney beans on top of the turkey.
   Look for The turkey should be spread across the bottom of the cooker in a relatively even layer to ensure it cooks thoroughly throughout the cycle.
   Tip Using a slow cooker liner can make cleanup significantly easier, though it is entirely optional.

The ground turkey should be evenly distributed at the bottom of the slow cooker. The pepperoni and beans should be scattered clearly on top, creating an organized base that is ready for the seasoning and sauce. Ensure no large clumps of meat remain before proceeding to the next step.

Adding Sauce and Seasoning

2. 2Season and Sauce
   Sprinkle the Italian seasoning evenly over the turkey, pepperoni, and beans. Pour the pizza sauce over the entire mixture, ensuring it covers the ingredients well, but do not stir the contents yet.
   Look for The sauce should settle into the gaps between the other ingredients. You do not need to mix it at this stage as the slow cooker will do the work.
   Tip Ensure the pizza sauce is spread evenly to prevent any dry spots during the long cooking process.

The Italian seasoning should be lightly dusted over the top, and the pizza sauce should evenly coat the ingredients. At this point, the slow cooker will look like a structured assembly of ingredients. Do not stir; the ingredients are ready to begin the slow-cooking phase.

Slow Cooking and Finishing

3. 3Cook and Serve
   Cover the slow cooker and cook on low for 4 to 6 hours. Once finished, stir the chili well to combine the turkey and sauce, ensuring the turkey reaches an internal temperature of 165°F (74°C). Serve hot in individual bowls.
   Look for The chili is done when the turkey is fully cooked, tender, and the sauce has thickened into a flavorful, cohesive stew.
   Safe temperature 165°F (74°C) internal temperature (poultry)
   Tip If the chili is too thick after cooking, add a splash of water or broth to reach your desired consistency.

After the cooking time, the chili will be aromatic, with the turkey fully cooked and the sauce thickened into a rich, savory stew. The mixture should be stirred thoroughly to ensure all flavors are combined. Check for the final temperature of 165°F (74°C) before serving.

Common mistakes

Avoid over-stirring the ingredients before they begin to cook, as this can break up the turkey too much and prevent the layers from developing their distinct flavors. Another common mistake is failing to check the internal temperature of the turkey, which is crucial for safety.

Ensure the lid remains closed during the majority of the cooking time to keep the heat consistent; opening it frequently releases steam and significantly extends the cooking duration. Finally, do not leave the raw turkey out on the counter for too long before assembly.

How to tell it’s done

To ensure the dish is properly cooked, the ground turkey must reach a safe internal temperature of 165°F (74°C). You can check this by inserting a digital food thermometer into the thickest part of the turkey crumbles.

The chili will appear thick and bubbling, with the turkey fully browned and the pepperoni softened. The sauce should be rich and uniform in color. If you are unsure, continue cooking for an additional 20 minutes before checking the temperature again to ensure absolute food safety for everyone dining.

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