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!
Ingredients
- 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
Equipment
Instructions
- 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.
Notes
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
Nutritional information is provided as a courtesy and is an estimate only. Nutrition information can vary for a variety of reasons. For the most accurate data, use your preferred nutrition calculator with the actual ingredients you used to make this recipe.
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