10 Leftover Turkey Crockpot Recipes

After a day spent cooking the holiday feast, the slow cooker is your best friend. Load it up with vegetables, broth and spices in the morning, and by dinner you have a pot of something warm and deeply flavored waiting for you, with almost no effort.

Because the turkey is already cooked, these recipes add it toward the end so it stays tender instead of turning stringy. You will find chilis, stews, soups, curries and a cheesy potato bake here. Before serving, make sure everything reaches 165°F (74°C), and never use the slow cooker on the warm setting to reheat leftovers from cold.

1. Slow Cooker Turkey Chili

Two kinds of beans, fire-roasted tomatoes and a good hit of chili and cumin make a thick, satisfying chili that tastes like it simmered all day, because it did. Serve with cornbread and all the toppings.

Servings: 8 · Total time: 6 hours 20 minutes

Ingredients

• 1 medium onion, diced
• 1 red bell pepper, diced
• 3 cloves garlic, minced
• 2 (15-ounce) cans black beans, rinsed
• 1 (15-ounce) can kidney beans, rinsed
• 1 (28-ounce) can fire-roasted crushed tomatoes
• 1 cup turkey or chicken broth
• 2 tablespoons chili powder
• 2 teaspoons ground cumin
• 1 teaspoon smoked paprika
• 1 teaspoon dried oregano
• 4 cups shredded cooked turkey
• Salt to taste
• Shredded cheddar, sour cream and green onions, for serving

Instructions

1. Add the onion, bell pepper, garlic, beans, tomatoes, broth and spices to a 6-quart slow cooker and stir well.
2. Cover and cook on low for 5 1/2 hours or high for 3 hours.
3. Stir in the turkey, cover and cook for 30 minutes more on high until it reaches 165°F (74°C).
4. Season with salt and serve with cheddar, sour cream and green onions.

2. Crockpot Turkey and Dumplings

A creamy, herby stew of turkey and vegetables is topped with tender biscuit dumplings that steam right in the crock. It is pure comfort in a bowl.

Servings: 6 · Total time: 4 hours 45 minutes

Ingredients

• 1 medium onion, diced
• 3 carrots, sliced
• 3 celery stalks, sliced
• 2 cloves garlic, minced
• 4 cups turkey or chicken broth
• 1 teaspoon dried thyme
• 1/2 teaspoon dried sage
• 1/4 cup butter, melted
• 1/3 cup all-purpose flour
• 1 cup whole milk
• 4 cups diced cooked turkey
• 1 cup frozen peas
• 1 (16-ounce) can refrigerated biscuits, each cut into quarters
• Salt, black pepper and chopped parsley

Instructions

1. Add the onion, carrots, celery, garlic, broth, thyme and sage to a 6-quart slow cooker. Cover and cook on high for 3 hours until the vegetables are tender.
2. Whisk the melted butter, flour and milk until smooth, then stir into the slow cooker along with the turkey and peas.
3. Scatter the biscuit pieces over the top, cover and cook on high for 1 to 1 1/2 hours until the dumplings are cooked through and fluffy in the center.
4. Check that the stew reaches 165°F (74°C), season and sprinkle with parsley.

3. Slow Cooker Turkey Stew with Root Vegetables

Potatoes, parsnips and carrots soften into a rich, rosemary-scented gravy for a proper winter stew. A little tomato paste and Worcestershire give it real depth.

Servings: 6 · Total time: 7 hours 15 minutes

Ingredients

• 1 1/2 pounds Yukon Gold potatoes, cut into chunks
• 3 carrots, cut into chunks
• 2 parsnips, peeled and cut into chunks
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 4 cups turkey or chicken broth
• 2 tablespoons tomato paste
• 1 tablespoon Worcestershire sauce
• 2 teaspoons chopped fresh rosemary
• 1 bay leaf
• 3 tablespoons cornstarch mixed with 3 tablespoons cold water
• 4 cups diced cooked turkey
• Salt and black pepper to taste

Instructions

1. Place the potatoes, carrots, parsnips, onion and garlic in a 6-quart slow cooker.
2. Whisk the broth, tomato paste and Worcestershire together and pour over the vegetables. Add the rosemary and bay leaf.
3. Cover and cook on low for 6 to 7 hours until the vegetables are tender.
4. Stir in the cornstarch slurry and turkey, cover and cook on high for 20 to 30 minutes until thickened and the turkey reaches 165°F (74°C).
5. Remove the bay leaf and season before serving.

4. Crockpot Creamy Turkey Tortellini Soup

A tomato broth turns silky with cream cheese, then cheese tortellini and spinach go in for the last half hour. It is a family-friendly soup that feels like a hug.

Servings: 6 · Total time: 4 hours 30 minutes

Ingredients

• 1 small onion, diced
• 2 carrots, diced
• 2 cloves garlic, minced
• 1 (28-ounce) can crushed tomatoes
• 4 cups turkey or chicken broth
• 1 teaspoon dried Italian seasoning
• 4 ounces cream cheese, cubed and softened
• 1/2 cup heavy cream
• 3 cups shredded cooked turkey
• 1 (9-ounce) package refrigerated cheese tortellini
• 3 cups baby spinach
• Grated Parmesan and basil, for serving

Instructions

1. Add the onion, carrots, garlic, tomatoes, broth and Italian seasoning to a 6-quart slow cooker. Cover and cook on low for 4 hours.
2. Whisk in the cream cheese and cream until smooth.
3. Stir in the turkey and tortellini, cover and cook on high for 20 to 30 minutes until the tortellini are tender and the turkey reaches 165°F (74°C).
4. Stir in the spinach until wilted and serve topped with Parmesan and basil.

5. Slow Cooker Turkey Pozole Verde

Tangy tomatillo salsa, green chiles and chewy hominy make a bright, brothy Mexican-style soup. The crunchy toppings are half the fun, so set out plenty.

Servings: 6 · Total time: 5 hours 30 minutes

Ingredients

• 1 medium onion, diced
• 3 cloves garlic, minced
• 1 (16-ounce) jar salsa verde
• 1 (4-ounce) can diced green chiles
• 2 (25-ounce) cans white hominy, drained and rinsed
• 6 cups turkey or chicken broth
• 1 teaspoon ground cumin
• 1 teaspoon dried oregano
• 4 cups shredded cooked turkey
• Juice of 1 lime
• Salt to taste
• Sliced radishes, shredded cabbage, avocado, cilantro and lime wedges, for serving

Instructions

1. Combine the onion, garlic, salsa verde, green chiles, hominy, broth, cumin and oregano in a 6-quart slow cooker.
2. Cover and cook on low for 5 hours.
3. Stir in the turkey and cook on high for 30 minutes until it reaches 165°F (74°C).
4. Add the lime juice, season with salt and serve with the toppings.

6. Slow Cooker Turkey Tikka Masala

Garam masala, cumin, ginger and garlic simmer slowly into a fragrant tomato sauce that is finished with cream. Turkey soaks up the spices beautifully, and it is great with rice or naan.

Servings: 6 · Total time: 5 hours 30 minutes

Ingredients

• 1 large onion, finely diced
• 4 cloves garlic, minced
• 1 tablespoon grated fresh ginger
• 1 (28-ounce) can crushed tomatoes
• 1/2 cup turkey or chicken broth
• 2 tablespoons garam masala
• 2 teaspoons ground cumin
• 1 teaspoon ground turmeric
• 1 teaspoon smoked paprika
• 1/2 teaspoon cayenne pepper (optional)
• 1 cup heavy cream
• 1/2 cup plain Greek yogurt
• 4 cups diced cooked turkey
• Salt to taste
• Cilantro, basmati rice and naan, for serving

Instructions

1. Add the onion, garlic, ginger, tomatoes, broth and spices to a 6-quart slow cooker and stir well.
2. Cover and cook on low for 5 hours until the sauce is thick and fragrant.
3. Stir in the cream, yogurt and turkey, cover and cook on high for 30 minutes until the turkey reaches 165°F (74°C).
4. Season with salt, garnish with cilantro and serve with rice and naan.

7. Crockpot Turkey Ragu over Polenta

Shredded turkey, carrots and tomatoes cook down into a chunky, herby ragu that is lovely spooned over soft Parmesan polenta. It also works tossed with pappardelle.

Servings: 6 · Total time: 6 hours 30 minutes

Ingredients

For the ragu

• 1 medium onion, finely diced
• 2 carrots, finely diced
• 2 celery stalks, finely diced
• 4 cloves garlic, minced
• 1 (28-ounce) can crushed tomatoes
• 2 tablespoons tomato paste
• 1/2 cup turkey or chicken broth
• 1 teaspoon dried oregano
• 1 bay leaf
• 4 cups shredded cooked turkey
• 1/4 cup heavy cream (optional)
• Salt, black pepper and fresh basil

For the polenta

• 4 cups turkey or chicken broth
• 1 cup quick-cooking polenta
• 2 tablespoons butter
• 1/2 cup grated Parmesan cheese, plus more for serving

Instructions

1. Combine the onion, carrots, celery, garlic, tomatoes, tomato paste, broth, oregano and bay leaf in a 6-quart slow cooker. Cover and cook on low for 6 hours.
2. Stir in the turkey and cream, cover and cook on high for 30 minutes until the turkey reaches 165°F (74°C). Remove the bay leaf and season.
3. Near serving time, bring the broth to a boil, whisk in the polenta and cook, stirring, for 5 minutes until thick. Stir in the butter and Parmesan.
4. Spoon the polenta into bowls, top with ragu and finish with Parmesan and basil.

8. Slow Cooker Turkey Lentil Soup

Brown lentils, vegetables and warming spices simmer into a thick, hearty soup, and kale and lemon brighten it at the end. It is filling, budget-friendly and freezes well.

Servings: 8 · Total time: 6 hours 30 minutes

Ingredients

• 1 1/2 cups brown lentils, rinsed
• 1 medium onion, diced
• 3 carrots, diced
• 3 celery stalks, diced
• 3 cloves garlic, minced
• 1 (14.5-ounce) can diced tomatoes
• 8 cups turkey or chicken broth
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 1/2 teaspoon dried thyme
• 3 cups diced cooked turkey
• 3 cups chopped kale
• Zest and juice of 1 lemon
• Salt and black pepper to taste
• Olive oil, for drizzling

Instructions

1. Add the lentils, onion, carrots, celery, garlic, tomatoes, broth and spices to a 6-quart slow cooker.
2. Cover and cook on low for 6 hours until the lentils are tender.
3. Stir in the turkey and kale, cover and cook on high for 30 minutes until the turkey reaches 165°F (74°C).
4. Add the lemon zest and juice, season and serve with a drizzle of olive oil.

9. Crockpot Cheesy Turkey Hash Brown Casserole

Hash browns, turkey, sour cream and cheddar cook low and slow into a creamy, cheesy side that easily becomes dinner. It is a great one for a post-holiday potluck.

Servings: 8 · Total time: 4 hours 15 minutes

Ingredients

• Nonstick cooking spray
• 1 (30-ounce) bag frozen shredded hash browns, thawed
• 3 cups diced cooked turkey
• 1 small onion, finely diced
• 1 (10.5-ounce) can condensed cream of chicken soup
• 1 cup sour cream
• 1/4 cup butter, melted
• 1/2 teaspoon garlic powder
• 1/2 teaspoon black pepper
• 2 1/2 cups shredded cheddar cheese, divided
• Chopped chives, for garnish

Instructions

1. Coat a 6-quart slow cooker with cooking spray.
2. Stir together the soup, sour cream, butter, garlic powder, pepper and 2 cups of the cheese in a large bowl.
3. Fold in the hash browns, turkey and onion and spread in the slow cooker.
4. Cover and cook on low for 4 hours until the potatoes are tender and the center reaches 165°F (74°C).
5. Sprinkle with the remaining cheese, cover for 10 minutes to melt, and garnish with chives.

10. Slow Cooker Turkey Gumbo

An oven-toasted roux gives this gumbo its deep color and nutty flavor, while smoked chicken sausage, okra and the holy trinity of onion, pepper and celery do the rest. Spoon it over rice and finish with green onions.

Servings: 8 · Total time: 6 hours 45 minutes

Ingredients

• 1/2 cup all-purpose flour
• 1/2 cup vegetable oil
• 1 large onion, diced
• 1 green bell pepper, diced
• 3 celery stalks, diced
• 4 cloves garlic, minced
• 1 (14.5-ounce) can diced tomatoes
• 5 cups turkey or chicken broth
• 2 teaspoons Cajun seasoning
• 1 teaspoon dried thyme
• 2 bay leaves
• 12 ounces fully cooked smoked chicken sausage, sliced
• 2 cups sliced okra, fresh or frozen
• 3 cups shredded cooked turkey
• Cooked white rice and sliced green onions, for serving

Instructions

1. Make the roux: whisk the flour and oil in a heavy skillet over medium heat for 15 to 20 minutes, stirring constantly, until the color of milk chocolate.
2. Stir the onion, pepper and celery into the roux and cook for 3 minutes, then add the garlic.
3. Scrape everything into a 6-quart slow cooker and whisk in the tomatoes, broth, Cajun seasoning, thyme and bay leaves. Add the sausage and okra.
4. Cover and cook on low for 6 hours, then stir in the turkey and cook on high for 30 minutes until the sausage and turkey reach 165°F (74°C).
5. Remove the bay leaves and serve over rice with green onions.