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Slow Cooker Thanksgiving Turkey and Mashed Potato Chowder

This easy slow cooker chowder is packed with vegetables, leftover Thanksgiving turkey and a creamy potato base. A perfect hearty and comforting dinner!
Prep Time10 mins
Cook Time4 hrs 30 mins
Total Time4 hrs 40 mins
Course: Soup
Cuisine: American
Keyword: Dinner, Slow cooker
Servings: 8


  • 3-4 C turkey cooked and shredded
  • 1 C onion chopped
  • 3/4 C carrots chopped
  • 3 C potatoes chopped
  • 3/4 C corn or a 7oz can, drained
  • 3/4 C peas or a 7oz can, drained
  • 1/2 C green beans
  • 3 cloves garlic minced
  • 2 tsp salt
  • 1 tsp ground black pepper
  • 1 tsp thyme
  • 2 C mashed potatoes
  • 3 C chicken broth
  • 1 C heavy cream
  • 1/4 C flour optional
  • Stuffing optional


  • To the bowl of a 5-6 quart slow cooker, add turkey, chopped carrots and onions, along with peas, green beans and corn. Chop potatoes into 1/2-inch pieces, add to slow cooker. Sprinkle with seasonings.
  • Microwave mashed potatoes for 45 seconds to soften. Add to a blender along with chicken broth. Process until smooth. Pour into slow cooker. Stir to combine.
  • Cook on high 4 hours or low 6-8.
  • For a thicker consistency: combine flour and creamy until smooth, stir in during last 30 minutes. Continue cooking with lid on.
  • For a less thick consistency: omit flour, stir in heavy cream and continue cooking for the remaining 30 minutes.
  • Meanwhile, preheat oven to 350°F. Toast stuffing for 15-20 minutes or until crisp.
  • Serve chowder warm with optional stuffing croutons.


Recipe yields roughly 8: 1 1/2 cup servings.
*Gluten free option: substitute 2Tb cornstarch for flour. Use gluten free stuffing.
An original recipe from Baked by Rachel