Crockpot Turkey and Potato Bake (Easy One-Pot Meal)

Crockpot Turkey and Potato Bake (Easy One-Pot Meal)

Gretel Shaw

This crockpot turkey and potato bake is a must try. The combination of flavours in this one is just inexplicable.

5 from 1 vote

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Prep Time 5

Cook Time 4 10

Total Time 4 15

Course Main Course

Cuisine American

Servings servings

Calories 370 kcal

Equipment

6-quart slow cooker (crockpot)

9x13 inch (33x23cm) baking dish

Instant-read thermometer

Large mixing spoon or silicone spatula

Oven mitts

Ingredients

15 oz kernel corn - drained, 425g
14 oz ground turkey - minced turkey, 400g
10.5 oz cream of mushroom soup - 1 standard can, 298g
½ cup beef stock - reduced-sodium, 120ml
16 oz hash browns - frozen ; shredded style, not patties, 450g
2 cups cheddar cheese - shredded, 8 oz / 225g

Instructions

Add the ground turkey, hash browns, corn, cream of mushroom soup, and beef stock to the slow cooker. Stir well to combine, making sure the ground turkey is evenly distributed. Reserve the shredded cheese for the topping.
15 oz kernel corn, 14 oz ground turkey, 10.5 oz cream of mushroom soup, 1/2 cup beef stock, 16 oz hash browns
Cook on high for 4 hours.
Let the mixture cool for 5 minutes, then transfer to a 9x13 inch (33x23cm) baking dish. Spread evenly and top with the shredded cheddar cheese.
2 cups cheddar cheese
Bake at 350°F / 175°C (180°C fan-forced) for 10 minutes, or until the cheese is fully melted and bubbly. For a golden-brown top, switch to the broiler (grill) for the last 1-2 minutes — watch it closely to prevent burning.
2 cups cheddar cheese

Notes

Storage: Refrigerate leftovers in airtight containers for up to 4 days. Reheat individual portions in the microwave at 50% power to prevent the cheese from becoming rubbery.

Freezer-friendly: Freeze without the cheese topping for up to 3 months. Thaw overnight in the fridge, transfer to a baking dish, top with fresh shredded cheddar, and bake at 350°F / 175°C for 15-20 minutes until heated through and bubbly.

Make-ahead: Combine all ingredients except the cheese in the slow cooker insert the night before and refrigerate. In the morning, place the insert in the slow cooker and start cooking — add 30 minutes to the cook time since the insert will be cold.

Substitution: Ground chicken works as a direct 1:1 swap for the turkey. Both must reach 165°F / 74°C internally before the oven step.

Pro tip: Brown the ground turkey in a skillet before adding it to the slow cooker for deeper flavour and a less steamed texture. This adds about 8 minutes but noticeably improves the finished dish.

Nutrition

Serving: 1servingCalories: 370kcalCarbohydrates: 27gProtein: 30gFat: 17gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.01gCholesterol: 77mgSodium: 833mgPotassium: 633mgFiber: 3gSugar: 3gVitamin A: 426IUVitamin C: 7mgCalcium: 282mgIron: 2mg

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