The Best Leftover Turkey Crockpot Recipes (Easy and Cozy)

Everything shifted when my husband was diagnosed with Type 2 diabetes and started medicine for cholesterol and high blood pressure, and leftovers suddenly became part of a real plan to protect his heart, steady his blood sugar, and stretch our grocery budget. By leaning on the slow cooker, I learned to turn turkey into simple, cozy meals with fiber-rich veggies, beans, and whole grains that taste rich, feel comforting, and still support better health. I was never a fan of leftover turkey, but these easy crockpot recipes changed that for good and now I am excited to share The Best Leftover Turkey Crockpot Recipes (Easy and Cozy) with you.

Smart Tips for Using Healthy Leftover Turkey Crockpot Recipes

Leftover turkey can either be a gift or a burden. With a few smart habits, it turns into ready-to-go protein for healthy crockpot meals that taste like you cooked from scratch, not from scraps. This is where food safety, storage, and a little prep all work together.

How To Prep And Store Leftover Turkey Safely

Safe storage is the first step if you want that turkey to support your health instead of sending you to the couch with a stomachache.

Here are simple, practical guidelines that I follow at home:

Cool it quickly: Get cooked turkey into the fridge within 2 hours of roasting. If the kitchen is very warm, aim for closer to 1 hour.
Slice before chilling: Cut large pieces off the bone so they cool faster and more evenly.
Shallow containers: Store turkey in shallow, air-tight containers or zip-top bags. Spread it out instead of packing it into one thick pile.

For how long it keeps, I like having this simple cheat sheet:

Storage Method	How Long It Keeps	Notes
Fridge (40°F or below)	3 to 4 days	Best flavor and texture
Freezer (0°F or below)	2 to 3 months	For best quality and less freezer burn

If you know you will not use the turkey within 3 to 4 days, freeze it as soon as it cools. I usually portion it in 1 to 2 cup amounts, since that fits most crockpot recipes in this post.

A few more tips that keep your recipes leaner and more heart-friendly:

Trim the skin and visible fat: Use a small sharp knife and remove any skin, big hunks of fat, and fatty drippings that have gelled in the fridge. This cuts down on saturated fat without touching the flavor of the sauce or spices you will add later.
Use both white and dark meat: Boneless, skinless breast meat and dark meat both work well in these crockpot recipes. Dark meat is slightly higher in fat, but it is also more forgiving and stays juicy. I often mix the two so I get a nice balance of flavor and tenderness.
Label everything: Write the date, amount, and type of turkey on each bag. A quick note like “2 cups diced turkey, mixed white/dark” saves guessing later.

When you are ready to cook, take the turkey from the fridge or freezer, break it into chunks, and it is set to go right into your slow cooker recipe.

Easy Ways To Make Crockpot Meals Better For Diabetes And Heart Health

When my husband was first learning to manage Type 2 Diabetes and heart health at the same time, I had to rethink what “comfort food” meant. The goal became clear: keep the cozy flavor, cut the extra sugar, sodium, and heavy fat.

Crockpot meals are flexible, which makes them perfect for small, smart swaps. You do not have to change everything. Even one or two changes can make a big difference.

Here are simple ideas you can use with almost any leftover turkey crockpot recipe:

Pile on non-starchy veggies: Add extra carrots, celery, onions, bell peppers, zucchini, spinach, kale, or green beans. They add volume, fiber, and color without spiking blood sugar.
Choose low-sodium broth: Use low-sodium or no-salt-added broth. You can always add a pinch of salt at the end, but you cannot take it out once it is in the pot.
Lighten up the cream: Instead of heavy cream, try:
- Evaporated skim milk
- Half-and-half
- A mix of milk and plain Greek yogurt stirred in at the end
  These still feel creamy, especially after several hours in the slow cooker, but they sit lighter on blood vessels and cholesterol numbers.
Use whole grains when you can: Swap white rice or pasta for:
- Brown rice
- Barley
- Farro
- Quinoa
  If someone at your table needs lower carbs, you can simply give them less grain and more veggies.
Watch the sneaky sugar: BBQ sauce, ketchup, and some jarred pasta sauces can be loaded with sugar. Look for “no sugar added” labels or use less sauce and boost flavor with:
- Extra spices
- Vinegar or lemon juice
- Smoked paprika or chili powder

The nice thing is that each recipe is adjustable. A few examples:

Turkey chili feels lighter if you serve it over cauliflower rice instead of white rice.
A turkey “pot pie” style soup can be thickened with blended vegetables or a small amount of cornstarch instead of a flour-and-butter roux.
Turkey taco soup can be topped with plain Greek yogurt instead of sour cream and a handful of avocado instead of a pile of cheese.

The focus in this post stays on flavor first. From there, you can tweak each dish to be lower in carbs, sodium, or saturated fat based on what your body needs right now.

Crockpot Success Tips For Tender, Juicy Turkey

Leftover turkey is already cooked, so it does not need long hours of heat. If it sits too long or gets too hot, it dries out and starts to shred into stringy pieces. The slow cooker should warm it, soften the fibers, and let it soak up flavor, not cook it all over again.

A few habits help keep your turkey tender and juicy:

Add enough liquid: Most recipes need at least 1 to 2 cups of broth, sauce, or a mix of liquids. Think about whether the turkey is floating in flavor or barely touching it. Dry turkey at the top of the pot is what dries out first.
Cut turkey into larger chunks: Instead of tiny dices, cut it into 1 to 2 inch pieces or even leave some in larger strips. Bigger pieces hold moisture better and do not break down into mush.
Cook on low when possible: For leftover turkey, the low setting is your friend. Most recipes in this style cook about 4 to 8 hours on low. If you use high, keep the time shorter and aim for the lower end of the range.
Stir near the end: In the last 30 to 45 minutes, give everything a gentle stir. This pulls turkey from the edges into the center, so it heats evenly and gets coated in sauce.
Add turkey later for long-cooking recipes: If your recipe has dried beans or very hard vegetables, let those cook first. Then stir in the cooked turkey in the last 1 to 2 hours. That way the beans get soft without turning the turkey tough.
Use a slow cooker liner if you like easy cleanup: A liner will not change the texture of the turkey, but it does make cleanup easier, especially with tomato-based sauces or cheesy recipes.

When you respect the turkey as an ingredient that just needs gentle reheating and good flavor, your slow cooker becomes a tool for juicy, satisfying meals, not dry leftovers.

Creamy Comfort Crockpot Recipes With Leftover Turkey

Sometimes you just want a bowl of something creamy and warm, especially after a long day or a holiday weekend. The trick, at least in our house, is getting that rich taste without sending blood sugar or cholesterol through the roof.

These slow cooker recipes lean on broth, veggies, and smart swaps like wild rice, whole wheat pasta, and lighter dairy, so you still get that cozy comfort food feeling. You can also tweak each one for lower-carb needs, which helped a lot when my husband started watching his numbers more closely.

Creamy Turkey And Wild Rice Soup (Cozy And Filling)

This creamy turkey and wild rice soup feels like a hug in a bowl. It has a rich broth, lots of vegetables, and just enough creaminess to feel special without being heavy.

Ingredients (6 servings)

1 cup uncooked wild rice, rinsed
2 cups cooked turkey, chopped (about 10 ounces)
1 medium yellow onion, diced
3 medium carrots, peeled and sliced
3 celery stalks, sliced
1 cup mushrooms, sliced
3 cloves garlic, minced
1 bay leaf
1 teaspoon dried thyme
1 teaspoon dried parsley
1/2 teaspoon dried rosemary, crushed
1 teaspoon kosher salt (or to taste)
1/2 teaspoon black pepper
5 cups low-sodium chicken or turkey broth
1 cup unsweetened almond milk or 1% milk
1/3 cup half-and-half or evaporated skim milk
2 tablespoons cornstarch
1 tablespoon olive oil or avocado oil
1/2 cup frozen peas (optional)
1 tablespoon lemon juice (optional, for brightness)

Lower-carb option:
Replace the wild rice with 2 1/2 cups riced cauliflower. Add it in the last 45 minutes of cooking instead of at the start.

Directions

Add wild rice, turkey, onion, carrots, celery, mushrooms, garlic, bay leaf, thyme, parsley, rosemary, salt, and pepper to a 5- to 6-quart slow cooker.
Pour in the broth and olive oil. Stir gently so the rice is spread out and mostly under the liquid.
Cover and cook on low for 6 to 7 hours, or on high for 3 to 4 hours, until the wild rice is tender and some grains have split.
In a small bowl, whisk the cornstarch with the almond milk and half-and-half until smooth.
Pour the milk mixture into the slow cooker. Stir, cover, and cook on high for 20 to 30 minutes, until the soup thickens slightly.
Stir in the peas and lemon juice, if using. Taste and adjust salt and pepper.
Remove the bay leaf before serving.

For the lower-carb version: cook the soup without rice for 4 to 5 hours on low. Stir in the riced cauliflower and milk mixture during the last 45 minutes to 1 hour, until tender and slightly thickened.

Slow Cooker Turkey Tetrazzini (Lightened Up Classic)

Turkey tetrazzini is usually a heavy pasta bake. This slow cooker version uses a lighter sauce with broth and a bit of cream cheese or Greek yogurt, plus plenty of mushrooms and peas. It is rich, but not brick-in-your-stomach rich.

Ingredients (6 servings)

8 ounces whole wheat spaghetti or linguine
2 1/2 cups cooked turkey, chopped or shredded
8 ounces mushrooms, sliced
1 small onion, finely diced
3 cloves garlic, minced
1 cup frozen peas
2 tablespoons olive oil
3 cups low-sodium chicken or turkey broth
3 ounces light cream cheese, softened
1/2 cup plain nonfat Greek yogurt
1/3 cup grated Parmesan cheese
1 teaspoon dried thyme
1/2 teaspoon dried basil
1/2 teaspoon black pepper
3/4 teaspoon kosher salt (or to taste)
1 tablespoon lemon juice
1/4 cup chopped fresh parsley (optional, for serving)

Directions

Heat a large skillet over medium heat and add the olive oil. Sauté the onions and mushrooms for 5 to 7 minutes, until softened and most of the moisture cooks off. Add the garlic and cook 1 more minute.
Transfer the onion and mushroom mixture to a 4- to 6-quart slow cooker.
Add turkey, broth, thyme, basil, pepper, and salt. Stir to combine.
Cover and cook on low for 3 to 4 hours, until the flavors blend and the turkey is very tender.
About 20 minutes before serving, cook the pasta in boiling salted water according to package directions, but stop 1 to 2 minutes before al dente. Drain well.
In a medium bowl, whisk together the softened cream cheese, Greek yogurt, Parmesan, and lemon juice until smooth. If it feels too thick, stir in 2 to 3 tablespoons of hot broth from the slow cooker.
Stir the peas into the slow cooker. Gently fold in the cooked pasta.
Stir in the cream cheese mixture until the sauce looks smooth and coats the pasta and turkey. Cover and cook on low for 15 to 20 minutes, just until everything is hot and the pasta is fully tender.
Taste and adjust seasoning. Sprinkle with parsley before serving.

Key tip to avoid mushy pasta: cook the pasta on the stove, keep it slightly firm, then stir it into the sauce only at the end. Do not let it sit in the slow cooker all day.

Turkey And Stuffing Casserole In The Crockpot

This one tastes like Thanksgiving in a bowl, but with more vegetables and less salt. Leftover stuffing can be very salty and rich, so the extra broth and veggies help balance everything out.

Ingredients (6 servings)

3 cups cooked turkey, chopped
3 cups leftover stuffing, crumbled into bite-size pieces
1 medium yellow onion, diced
2 medium carrots, peeled and diced
2 celery stalks, diced
1 cup frozen corn
1 cup frozen peas or green beans
1 cup sliced Brussels sprouts or extra green beans (optional, for fiber)
2 cups low-sodium chicken or turkey broth
1/2 cup unsweetened almond milk or 1% milk
1 tablespoon olive oil
1 teaspoon dried sage
1 teaspoon dried thyme
1/2 teaspoon garlic powder
1/2 teaspoon black pepper
1/2 teaspoon kosher salt (taste your stuffing first and adjust)

Directions

In a large bowl, toss the turkey, onion, carrots, celery, corn, peas or green beans, and Brussels sprouts (if using).
Drizzle with olive oil and sprinkle with sage, thyme, garlic powder, pepper, and salt. Toss again to coat.
Lightly coat a 5- to 6-quart slow cooker with cooking spray.
Spread half of the stuffing on the bottom of the slow cooker in an even layer.
Add the turkey and vegetable mixture on top.
In a separate bowl, whisk together the broth and milk. Pour the liquid evenly over the turkey and vegetables.
Top with the remaining stuffing, spreading it loosely so some pieces get a bit crispy along the edges.
Cover and cook on low for 4 to 5 hours, or on high for 2 to 3 hours. The casserole should be hot in the center and the vegetables should be tender.
If the mixture looks too dry at any point, gently drizzle in another 1/4 to 1/2 cup of broth around the sides.

If salt is a concern, taste the stuffing before you start. If it is very salty, reduce or skip the added salt and rely on herbs and a squeeze of lemon at the table for flavor.

Crockpot Turkey Noodle Soup (Better Than Chicken Noodle)

This is a simple, feel-better soup that works on sick days or busy weeknights. Leftover turkey gives deeper flavor than chicken, and the slow cooker builds a rich broth without much effort.

Ingredients (6 servings)

2 1/2 cups cooked turkey, chopped or shredded
1 medium yellow onion, diced
3 medium carrots, sliced
3 celery stalks, sliced
3 cloves garlic, minced
1 bay leaf
1 teaspoon dried thyme
1 teaspoon dried parsley
1/2 teaspoon dried oregano
1 teaspoon kosher salt (or to taste)
1/2 teaspoon black pepper
8 cups low-sodium chicken or turkey broth
1 tablespoon olive oil
2 cups uncooked egg noodles or whole wheat pasta noodles
1 tablespoon lemon juice (optional)
2 tablespoons chopped fresh parsley (optional)

Lower-carb options:

Replace the noodles with 3 cups zucchini noodles added at the end.
Skip the pasta and double the carrots and celery or add extra green beans.

Directions

Add onion, carrots, celery, garlic, bay leaf, thyme, parsley, oregano, salt, and pepper to a 6-quart slow cooker.
Stir in the turkey, olive oil, and broth.
Cover and cook on low for 5 to 6 hours, or on high for 2 1/2 to 3 hours, until the vegetables are tender and the flavors blend.
About 25 minutes before serving, add the egg noodles or whole wheat noodles. Stir, cover, and cook on high for 15 to 20 minutes, until the noodles are just tender.
Remove the bay leaf. Stir in lemon juice and fresh parsley, if using. Taste and adjust seasoning.

For lower-carb zucchini noodle soup: cook the soup without pasta. Spiralize or slice the zucchini into thin strips. Stir the zucchini noodles into the hot soup during the last 5 to 7 minutes of cook time, just until they soften.

Adding the noodles near the end keeps them from turning soggy and soaking up all the broth.

Turkey And Dumplings (Slow Cooker Comfort Food)

Turkey and dumplings is pure comfort food, spooned straight from the crock. This version uses a simple drop dumpling dough that you can make with all-purpose flour or a mix of whole wheat flour for a slightly heart-friendlier twist.

Ingredients (6 servings)

For the turkey base:

3 cups cooked turkey, chopped or shredded
1 medium yellow onion, diced
3 medium carrots, sliced
3 celery stalks, sliced
1 cup frozen peas
3 cloves garlic, minced
1 bay leaf
1 teaspoon dried thyme
1 teaspoon dried parsley
1/2 teaspoon dried sage
1 teaspoon kosher salt (or to taste)
1/2 teaspoon black pepper
4 cups low-sodium chicken or turkey broth
1 cup unsweetened almond milk or 1% milk
2 tablespoons cornstarch
1 tablespoon olive oil

For the dumplings:

3/4 cup all-purpose flour
1/2 cup whole wheat flour (or use all all-purpose flour)
1 1/2 teaspoons baking powder
1/2 teaspoon kosher salt
2 tablespoons cold unsalted butter, diced (or 1 1/2 tablespoons for lighter)
3/4 cup low-fat milk

Directions

Add onion, carrots, celery, garlic, bay leaf, thyme, parsley, sage, salt, and pepper to a 5- to 6-quart slow cooker.
Stir in the turkey, peas, olive oil, and broth.
Cover and cook on low for 4 to 5 hours, or on high for 2 to 3 hours, until the vegetables are tender and the soup is hot.
In a small bowl, whisk the cornstarch with 1 cup of milk until smooth. Stir this mixture into the slow cooker. Turn the heat to high, cover, and let it thicken for 20 to 30 minutes.

While the base thickens, make the dumplings: 5. In a medium bowl, whisk the all-purpose flour, whole wheat flour, baking powder, and salt.
6. Cut in the cold butter with a fork or your fingers until the mixture looks like coarse crumbs.
7. Stir in the milk just until a soft dough forms. Do not overmix.

Finish in the slow cooker: 8. Once the turkey mixture is bubbling around the edges and slightly thick, drop spoonfuls of dumpling dough (about 1 tablespoon each) on top of the hot mixture. Leave a little space between each dumpling.
9. Cover and cook on high for 40 to 50 minutes. Avoid lifting the lid for at least 30 minutes so the dumplings can steam and set.
10. Check a dumpling by cutting it in half. It should be cooked through with a fluffy, biscuit-like center, not doughy.
11. Remove the bay leaf. Taste the base and adjust salt and pepper before serving.

For a more balanced plate, I like to:

Serve a smaller scoop of dumplings with more of the turkey and veggie base.
Add a side of steamed green beans, roasted Brussels sprouts, or a simple salad.

Those small choices help this old-school comfort recipe fit better into a diabetes- or heart-friendly eating plan without losing the cozy factor.

Hearty Turkey Soups And Stews In The Crockpot

This is where leftover turkey really shines. Long, gentle cooking turns simple broth, veggies, and scraps of meat into something that tastes like you stood at the stove all day. In our house, these soups and stews often stretch one plate of holiday turkey into three or four new dinners, which helped a lot when we started watching both budget and blood sugar.

You can follow the recipes as written or use them as a base. Swap veggies you already have, adjust the spice level, and tweak the grains or potatoes based on carb needs. The slow cooker does most of the work. You just get to ladle it into bowls.

Leftover Turkey Chili (Protein Packed And Simple)

This leftover turkey chili is thick, hearty, and very forgiving. It uses pantry staples like beans, tomatoes, and spices, and it holds up well in the fridge or freezer.

Ingredients (6 servings)

2 cups cooked turkey, chopped or shredded
1 medium yellow onion, diced
1 red bell pepper, diced
1 green bell pepper, diced
2 cloves garlic, minced
1 tablespoon olive oil
1 can (15 ounces) black beans, drained and rinsed
1 can (15 ounces) kidney beans, drained and rinsed
1 can (15 ounces) diced tomatoes with their juices
1 can (8 ounces) tomato sauce
2 cups low-sodium chicken or turkey broth
2 tablespoons chili powder
1 teaspoon ground cumin
1 teaspoon smoked paprika
1/2 teaspoon dried oregano
1 teaspoon kosher salt (or to taste)
1/2 teaspoon black pepper
1/4 teaspoon cayenne pepper (optional, for heat)

Directions

Heat the olive oil in a skillet over medium heat. Add the onion and bell peppers. Sauté for 5 to 7 minutes, until softened. Add the garlic and cook 1 more minute.
Transfer the cooked vegetables to a 5- to 6-quart slow cooker.
Add the turkey, black beans, kidney beans, diced tomatoes, tomato sauce, and broth. Stir gently.
Sprinkle in chili powder, cumin, smoked paprika, oregano, salt, pepper, and cayenne if using. Stir again so the spices are evenly mixed.
Cover and cook on low for 6 to 8 hours, or on high for 3 to 4 hours, until the flavors are rich and the chili has thickened slightly.
Taste and adjust salt or spice at the end. Add a splash of broth if you prefer a thinner chili.

To make it milder for kids

Use half the chili powder.
Skip the cayenne and smoked paprika, or replace smoked paprika with sweet paprika.
Set hot sauces or extra chili powder on the table for the adults.

More blood-sugar-friendly serving ideas

Serve over a small scoop of brown rice with a big pile of steamed broccoli or green beans on the side.
Spoon over cauliflower rice to cut carbs.
Top with avocado slices, a spoon of plain Greek yogurt, and extra veggies like diced tomatoes or shredded lettuce.

Turkey And Vegetable Stew (Loaded With Veggies)

This turkey and vegetable stew is thick, spoon-coating, and packed with color. It is a smart way to clean out the crisper drawer while getting a full, balanced meal in one bowl.

Ingredients (6 servings)

2 1/2 cups cooked turkey, chopped
4 cups low-sodium chicken or turkey broth
2 medium carrots, peeled and sliced
2 celery stalks, sliced
1 medium yellow onion, diced
1 cup green beans, trimmed and cut into 1-inch pieces
1 cup frozen peas
2 cups potatoes or sweet potatoes, peeled and cut into 1/2-inch cubes
1 small zucchini, chopped (optional but great for volume)
2 cloves garlic, minced
1 bay leaf
1 teaspoon dried thyme
1 teaspoon dried parsley
1/2 teaspoon dried rosemary, crushed
1 teaspoon kosher salt (or to taste)
1/2 teaspoon black pepper
1 tablespoon olive oil
2 tablespoons cornstarch mixed with 2 tablespoons cold water (optional, for a thicker stew)

Directions

Add carrots, celery, onion, potatoes or sweet potatoes, green beans, zucchini, and garlic to a 5- to 6-quart slow cooker.
Stir in the turkey, broth, olive oil, bay leaf, thyme, parsley, rosemary, salt, and pepper. Mix until combined.
Cover and cook on low for 6 to 7 hours, or on high for 3 to 4 hours, until the vegetables are tender.
Stir in the frozen peas in the last 15 to 20 minutes of cooking.
For a thicker stew, stir the cornstarch and water together until smooth. Pour into the slow cooker, turn to high, cover, and cook for another 15 to 20 minutes until slightly thickened.
Remove the bay leaf, taste, and adjust seasoning before serving.

Tip to reduce carbs

If you are watching carbs for diabetes, you can:

Use 1 cup potatoes instead of 2 cups.
Add extra green beans, zucchini, or celery to keep the volume high.
Serve with a side salad instead of bread.

You still get that classic stew feel, just with more fiber and fewer starchy bites.

Turkey And Sweet Potato Curry In The Slow Cooker

This mild curry is cozy and a little sweet, thanks to the sweet potatoes. The coconut milk makes it silky without needing a lot of cream, and the spices are warm but not harsh.

Ingredients (6 servings)

2 1/2 cups cooked turkey, chopped
2 cups sweet potatoes, peeled and diced into 1/2-inch cubes
1 medium yellow onion, diced
1 red bell pepper, sliced into thin strips
2 cloves garlic, minced
1 tablespoon fresh ginger, finely minced or grated
1 can (14 ounces) light coconut milk
1 1/2 cups low-sodium chicken or turkey broth
2 tablespoons mild curry powder
1/2 teaspoon ground turmeric (optional for color)
1/2 teaspoon ground cumin
1/2 teaspoon kosher salt (or to taste)
1/4 teaspoon black pepper
1 tablespoon olive oil
Juice of 1/2 lime (optional, for brightness)
2 tablespoons chopped fresh cilantro (optional, for serving)

Directions

Add sweet potatoes, onion, bell pepper, garlic, and ginger to a 5-quart slow cooker.
Stir in the turkey, coconut milk, broth, curry powder, turmeric, cumin, salt, pepper, and olive oil. Mix well so the spices are evenly distributed.
Cover and cook on low for 5 to 6 hours, or on high for 2 1/2 to 3 hours, until the sweet potatoes are tender and the flavors are blended.
Stir gently to break up any coconut milk that has separated.
Just before serving, add lime juice if using, and adjust salt to taste.
Garnish with fresh cilantro.

Serving ideas

Spoon the curry over brown rice for extra fiber.
For a lower-carb option, serve over cauliflower rice or steamed broccoli.

Sweet potatoes bring natural sweetness and slow-digesting carbs, so you get a comforting, slightly sweet curry without adding sugar. For my husband, pairing this with non-starchy veggies and a modest scoop of rice helped keep his numbers steadier.

Slow Cooker Turkey Pot Pie Filling (Serve With A Light Crust)

This slow cooker pot pie filling gives you all the flavor of a classic turkey pot pie without a heavy bottom crust. You add a light topping at the end, which gives a lot more control over portions.

Ingredients (6 servings)

3 cups cooked turkey, chopped
3 medium carrots, peeled and sliced
2 celery stalks, sliced
1 medium yellow onion, diced
1 cup frozen peas
1 cup frozen corn or green beans
3 cups low-sodium chicken or turkey broth
1 cup 1% milk or unsweetened almond milk
1/3 cup plain nonfat Greek yogurt
1/3 cup all-purpose flour
1 tablespoon olive oil
1 teaspoon dried thyme
1 teaspoon dried parsley
1/2 teaspoon dried sage
1 teaspoon kosher salt (or to taste)
1/2 teaspoon black pepper

Directions

Add carrots, celery, onion, peas, corn or green beans, and turkey to a 5- to 6-quart slow cooker.
Sprinkle with thyme, parsley, sage, salt, and pepper. Drizzle in the olive oil and stir.
In a bowl, whisk the broth and flour until smooth with no lumps. Pour over the turkey and vegetables.
Cover and cook on low for 5 to 6 hours, or on high for 3 to 4 hours, until the vegetables are tender and the sauce has thickened.
In a small bowl, whisk the milk and Greek yogurt until smooth.
Stir the milk-yogurt mixture into the slow cooker during the last 20 to 30 minutes of cooking, with the heat on high. This makes the sauce creamy.
Taste and adjust seasoning before serving.

Lighter crust serving ideas

Instead of a full pie crust, try:

Puff pastry square: Bake small puff pastry squares on a sheet pan, then serve one square on top of each bowl.
Whole wheat biscuit: Bake whole wheat or light drop biscuits and ladle the filling over one biscuit per serving.
Mashed cauliflower: For a lower-carb version, spoon the pot pie filling over a bed of mashed cauliflower or a mix of cauliflower and a little potato.

This setup lets each person choose how carby they want their plate to be, which helped in my house when we were juggling different needs.

Turkey And Corn Chowder (Creamy But Lightened Up)

This turkey and corn chowder is rich and silky but does not rely on a lot of cream. Potatoes and blended veggies help thicken the soup instead.

Ingredients (6 servings)

2 1/2 cups cooked turkey, chopped
2 cups corn kernels (frozen or fresh)
2 cups potatoes, peeled and diced into small cubes
1 medium yellow onion, diced
2 celery stalks, diced
2 cloves garlic, minced
4 cups low-sodium chicken or turkey broth
1 cup 1% milk or unsweetened almond milk
1/2 cup half-and-half
1 tablespoon olive oil
1 teaspoon dried thyme
1 bay leaf
1 teaspoon kosher salt (or to taste)
1/2 teaspoon black pepper

Directions

Add onion, celery, potatoes, corn, and garlic to a 5-quart slow cooker.
Stir in the turkey, broth, olive oil, thyme, bay leaf, salt, and pepper.
Cover and cook on low for 6 to 7 hours, or on high for 3 to 4 hours, until the potatoes are very tender.
Remove about 2 cups of the soup (with plenty of potatoes and broth) to a blender. Carefully blend until smooth, then return it to the slow cooker. This thickens the chowder without extra cream.
Stir in the milk and half-and-half. Cover and cook on high for 20 to 30 more minutes, just until heated through.
Remove the bay leaf. Taste and adjust salt and pepper.

Portion tips for people watching carbs

Corn and potatoes are both higher-carb vegetables. To keep things steadier:

Serve a smaller bowl of chowder, then pair it with a salad or extra non-starchy veggies.
Fill the bowl more with broth and turkey pieces, and a little less with the potato-heavy part at the bottom.

This way you still get that creamy, sweet bite without overdoing it.

Mexican Turkey Tortilla Soup (Spicy And Fresh)

This tortilla soup is bright, bold, and easy to customize. It is a great way to use smaller bits of leftover turkey and turn them into something that feels completely different from the holiday table.

Ingredients (6 servings)

2 cups cooked turkey, shredded
1 can (15 ounces) black beans, drained and rinsed
1 cup corn kernels (frozen or canned and drained)
1 can (15 ounces) diced tomatoes with green chiles, undrained
1 can (15 ounces) plain diced tomatoes, undrained
1 small yellow onion, diced
1 jalapeño, seeded and minced (use half for milder soup)
2 cloves garlic, minced
4 cups low-sodium chicken or turkey broth
1 tablespoon olive oil
2 teaspoons chili powder
1 teaspoon ground cumin
1/2 teaspoon smoked paprika
1 teaspoon kosher salt (or to taste)
1/2 teaspoon black pepper
Juice of 1 lime

For garnish:

Corn tortillas, cut into strips and baked
Diced avocado
Chopped fresh cilantro
Lime wedges

Directions

Add turkey, black beans, corn, tomatoes with green chiles, plain diced tomatoes, onion, jalapeño, and garlic to a 5- to 6-quart slow cooker.
Stir in the broth, olive oil, chili powder, cumin, smoked paprika, salt, and pepper.
Cover and cook on low for 5 to 6 hours, or on high for 2 1/2 to 3 hours, until hot and fragrant.
Stir in lime juice just before serving. Taste and adjust salt or spice.

To make baked tortilla strips, lightly spray tortilla strips with oil, spread on a baking sheet, and bake at 375°F for 8 to 10 minutes, turning once, until crisp.

Lighter serving tips

Use baked tortilla strips instead of fried chips.
Pile on fresh toppings like avocado, cilantro, and extra lime juice.
Add a handful of shredded lettuce or cabbage right in the bowl for crunch and extra fiber.

This bowl feels like takeout, but you know exactly what went into it.

Leftover Turkey Barley Soup (Fiber Rich And Satisfying)

Barley turns simple turkey soup into a stick-to-your-ribs meal. It is chewy, nutty, and naturally high in fiber, which can help with both fullness and blood sugar control.

Ingredients (6 servings)

2 1/2 cups cooked turkey, chopped
3/4 cup pearl barley, rinsed
1 medium yellow onion, diced
3 medium carrots, peeled and sliced
3 celery stalks, sliced
2 cloves garlic, minced
6 cups low-sodium chicken or turkey broth
1 tablespoon olive oil
1 bay leaf
1 teaspoon dried thyme
1 teaspoon dried parsley
1/2 teaspoon dried rosemary, crushed
1 teaspoon kosher salt (or to taste)
1/2 teaspoon black pepper

Directions

Add onion, carrots, celery, garlic, and barley to a 6-quart slow cooker.
Stir in the turkey, broth, olive oil, bay leaf, thyme, parsley, rosemary, salt, and pepper.
Cover and cook on low for 7 to 8 hours, or on high for 4 to 5 hours. Barley takes longer to soften, so give it time.
Stir once or twice during cooking if you are home, to keep the barley from settling.
When the barley is tender and has absorbed some of the broth, remove the bay leaf.
Taste and adjust salt and pepper before serving.

Barley brings soluble and insoluble fiber, which helps you stay full longer and can support better cholesterol and blood sugar levels. I like to serve this soup with a simple side of roasted vegetables, then pack leftovers for lunch the next day. It holds up very well and tastes even better after a night in the fridge.

Slow Cooker Turkey Casseroles And One Pot Comfort Meals

Some nights you just want to toss everything into one pot, walk away, and come back to a full meal that smells like you worked much harder than you did. Slow cooker casseroles and stews do that for you, especially when leftover turkey is already cooked and ready to go.

These recipes hit that cozy, “bubbling in the crock” feeling, but with smarter swaps for sodium, fat, and carbs. They helped a lot when I started watching my husband’s blood pressure, cholesterol, and blood sugar all at the same time.

Slow Cooker French Onion Beef Stew With Turkey Twist

Think of all the flavor of French onion soup, but turned into a hearty turkey stew with a shorter ingredient list and less salt. The onions slowly caramelize in the crockpot, the broth gets rich and slightly sweet, and the turkey soaks it all up.

Ingredients (6 servings)

3 large yellow onions, thinly sliced (about 6 cups)
2 tablespoons olive oil
2 cups cooked turkey, cut into 1- to 2-inch pieces
4 cups low-sodium beef or chicken broth
1 tablespoon Worcestershire sauce (low-sodium if possible)
2 cloves garlic, minced
1 teaspoon dried thyme
1 bay leaf
1/2 teaspoon black pepper
1/2 teaspoon kosher salt (or less, to taste)

Optional topping:

3 ounces part-skim mozzarella or Swiss cheese, shredded
4 slices whole grain baguette or bread, lightly toasted

Directions

Add the sliced onions to a 5- to 6-quart slow cooker. Drizzle with olive oil, then add garlic, thyme, pepper, and salt. Toss to coat.
Cover and cook on high for 2 to 3 hours, stirring once if you are home, until the onions are soft and starting to caramelize around the edges.
Stir in the broth, Worcestershire sauce, bay leaf, and turkey pieces. Mix gently so the turkey sits mostly under the liquid.
Cover and cook on low for 4 to 5 hours, or on high for 2 to 3 hours, until the onions are silky and the broth tastes rich.
Remove the bay leaf. Taste and adjust seasoning with a pinch more salt or pepper if needed.

For the optional cheese and bread topping:
6. Ladle the stew into oven-safe bowls. Place a small piece of toasted bread on top of each bowl, sprinkle with about 2 tablespoons of cheese, and place under the broiler for 2 to 3 minutes until the cheese melts and browns at the edges.

Lower-sodium and lighter ideas

Use no-salt-added broth and taste before adding any extra salt.
Skip the bread and cheese, or use one small toast and a sprinkle of cheese instead of a thick cap.
Serve the stew with a big green salad dressed with olive oil and vinegar. That fills the plate without a pile of bread on the side.

This stew hits the same comfort notes as French onion soup but with more protein and far less sodium than a restaurant bowl.

Turkey And Lentil Stew (Budget Friendly Protein)

Lentils are one of my favorite pantry proteins. They are cheap, cook in the slow cooker without soaking, and bring a good mix of plant protein and fiber. Paired with leftover turkey, this stew is filling, heart-friendly, and kind to blood sugar.

Ingredients (6 servings)

1 cup dry brown or green lentils, rinsed and picked over
2 cups cooked turkey, chopped
1 medium yellow onion, diced
2 medium carrots, peeled and diced
2 celery stalks, diced
1 red bell pepper, diced
3 cloves garlic, minced
1 can (14.5 ounces) diced tomatoes, undrained, no salt added if possible
5 cups low-sodium chicken or turkey broth
1 tablespoon olive oil
1 1/2 teaspoons ground cumin
1 teaspoon smoked or sweet paprika
1 teaspoon dried thyme
1/2 teaspoon dried oregano
3/4 teaspoon kosher salt (or to taste)
1/2 teaspoon black pepper
Juice of 1/2 lemon (optional, for brightness)
2 tablespoons chopped fresh parsley or cilantro (optional)

Important note on lentils

Always rinse the dry lentils under cool water and look for small stones or debris before cooking. This only takes a minute and makes a big difference.

Directions

Add rinsed lentils, onion, carrots, celery, bell pepper, and garlic to a 5- to 6-quart slow cooker.
Stir in the diced tomatoes, broth, olive oil, cumin, paprika, thyme, oregano, salt, and pepper. Mix so the lentils are spread out and covered in liquid.
Cover and cook on low for 7 to 8 hours, or on high for 4 to 5 hours, until the lentils are tender but not falling apart.
In the last 1 to 1 1/2 hours of cooking, stir in the cooked turkey. This keeps the meat from drying out while the lentils soften.
When the lentils are tender and the stew has thickened, taste and adjust salt and pepper. Stir in lemon juice and fresh herbs, if using.

Why this works for heart and blood sugar health

Lentils add slow-digesting carbs and fiber, which can help keep blood sugar steadier.
The mix of turkey and lentils gives both animal and plant protein, which helps with fullness.
Using low-sodium broth and tomatoes lets you control salt with a light hand.

If you want to stretch it further, add extra carrots, celery, or a handful of spinach during the last 20 minutes. The stew holds up well in the fridge for several days and freezes nicely.

Turkey And Wild Mushroom Stroganoff In The Crockpot

Traditional stroganoff can be a heavy cream bomb. This slow cooker version keeps the silky sauce and deep mushroom flavor but swaps in a lighter base made with broth and Greek yogurt or reduced-fat sour cream.

Ingredients (6 servings)

2 1/2 cups cooked turkey, cut into bite-size pieces
12 ounces mixed mushrooms, sliced (cremini, shiitake, oyster, or button)
1 medium yellow onion, thinly sliced
2 cloves garlic, minced
1 tablespoon olive oil
2 1/2 cups low-sodium beef or chicken broth
2 tablespoons Worcestershire sauce
1 tablespoon Dijon mustard
1 teaspoon paprika
1/2 teaspoon dried thyme
3/4 teaspoon kosher salt (or to taste)
1/2 teaspoon black pepper
3 tablespoons cornstarch
1/3 cup water
3/4 cup plain nonfat Greek yogurt or light sour cream

For serving:

8 ounces whole wheat egg noodles, cooked, or
4 cups zucchini noodles, lightly sautéed

Directions

Heat the olive oil in a skillet over medium heat. Add the sliced onion and mushrooms and cook for 6 to 8 minutes, until softened and lightly browned. Add garlic and cook 1 more minute.
Transfer the mushroom mixture to a 5-quart slow cooker.
Stir in the broth, Worcestershire sauce, Dijon mustard, paprika, thyme, salt, and pepper.
Cover and cook on low for 4 to 5 hours, or on high for 2 to 3 hours, until the onions are very soft and the broth is flavorful.
In a small bowl, whisk the cornstarch with water until smooth. Stir this slurry into the slow cooker, then add the turkey.
Turn the slow cooker to high, cover, and cook for 20 to 30 minutes, until the sauce thickens and the turkey is hot.
Turn off the heat. Let the mixture cool for 5 minutes, then stir in the Greek yogurt or sour cream until the sauce turns creamy and smooth. Do not boil after adding the yogurt, or it can curdle.
Serve over cooked whole wheat egg noodles or warm zucchini noodles.

How this version stays rich but lighter

The sauce uses broth plus cornstarch for body, with yogurt at the end for tang and creaminess.
There is no heavy cream, which cuts saturated fat.
Serving over whole wheat noodles or zucchini noodles adds fiber or lowers carbs, depending on what you need.

In our house, I usually do whole wheat noodles for the kids and zucchini noodles for my husband, then let everyone spoon the stroganoff over their choice.

Slow Cooker Turkey And Rice Casserole (Family Favorite)

This turkey and rice casserole tastes like the kind of dish you grew up eating, but with more vegetables and a better balance of protein, carbs, and fiber. It is friendly for kids, easy on the cook, and uses pantry basics.

Ingredients (6 servings)

1 cup uncooked brown rice, rinsed
2 1/2 cups cooked turkey, chopped
1 medium yellow onion, diced
2 medium carrots, peeled and diced
2 celery stalks, diced
1 cup broccoli florets, chopped small
1 cup frozen peas or green beans
3 cloves garlic, minced
3 1/2 cups low-sodium chicken or turkey broth
1/2 cup 1% milk or unsweetened almond milk
1 tablespoon olive oil
1 teaspoon dried thyme
1 teaspoon dried parsley
1/2 teaspoon paprika
3/4 teaspoon kosher salt (or to taste)
1/2 teaspoon black pepper
3/4 cup shredded part-skim cheddar cheese

Directions

Rinse the brown rice under cool water for 20 to 30 seconds. This helps wash off extra surface starch. Drain well.
Add the rice, onion, carrots, celery, broccoli, peas or green beans, and garlic to a 5- to 6-quart slow cooker.
Stir in the turkey, broth, milk, olive oil, thyme, parsley, paprika, salt, and pepper. Mix so the rice is spread out and under the liquid.
Cover and cook on low for 5 to 6 hours, or on high for 2 1/2 to 3 1/2 hours, until the brown rice is tender and most of the liquid is absorbed.
In the last 20 minutes of cooking, gently stir the casserole, then sprinkle the cheese evenly over the top. Cover again and cook until the cheese melts.
Taste and adjust seasoning. If the mixture looks a bit thick, you can stir in 2 to 4 tablespoons of extra broth to loosen it slightly.

Cooked vs uncooked rice

This recipe is written for uncooked brown rice. If you want to use cooked rice, reduce the broth to 2 cups, cook the vegetables and sauce alone on low for 3 to 4 hours, then stir in cooked rice and turkey for the last 45 to 60 minutes so it heats through without turning mushy.

Tips to keep it from getting too starchy

Rinsing the brown rice helps remove extra starch so the casserole stays creamy instead of gluey.
The mix of vegetables to rice keeps the texture lighter. There is at least as much veggie volume as rice.
Using a moderate amount of cheese (not a thick crust) gives good flavor without a heavy, oily topping.

If you want to make plates a bit more diabetes-friendly, serve a smaller scoop of the casserole next to a simple salad or steamed green vegetable.

Turkey And Spinach Lasagna In The Slow Cooker

Lasagna in the slow cooker feels like a little magic trick. You stack the layers, walk away, and come back to a bubbling “baked” pasta with very little hands-on time. Swapping in leftover turkey and spinach gives you more lean protein and greens without losing that cheesy comfort.

Ingredients (8 servings)

9 to 12 whole wheat lasagna noodles (no-boil or regular)
3 cups cooked turkey, finely chopped or shredded
3 cups baby spinach, roughly chopped
3 cups marinara sauce, low sugar if possible
1 1/2 cups part-skim ricotta cheese or low-fat cottage cheese
1 cup shredded part-skim mozzarella cheese
1/3 cup grated Parmesan cheese
1 large egg
1 teaspoon dried Italian seasoning
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
3/4 teaspoon kosher salt (split between layers and filling)
1/2 teaspoon black pepper
Olive oil spray or a little olive oil for the crock

Choosing marinara for better blood sugar

Look for a jarred marinara with no added sugar or very low sugar. Check the label and choose one that lists 5 grams of sugar or less per 1/2-cup serving, and avoid corn syrup or sugar high in the ingredient list.

Directions

Lightly spray the inside of a 5- to 6-quart slow cooker with olive oil spray or brush with a little olive oil.
In a medium bowl, mix the ricotta or cottage cheese, egg, Italian seasoning, garlic powder, onion powder, 1/2 teaspoon of the salt, and black pepper. Stir until smooth.
In another bowl, toss the chopped turkey with 1 cup of marinara sauce and the remaining 1/4 teaspoon salt.
Spread 1/2 cup of marinara sauce on the bottom of the slow cooker.
Break the lasagna noodles as needed to fit into a single layer over the sauce.
Add layers in this order:
- Spread one-third of the ricotta mixture over the noodles.
- Top with one-third of the turkey mixture.
- Sprinkle with one-third of the chopped spinach.
- Spoon about 1/2 cup marinara sauce over the top.
Repeat the noodle and filling layers 2 more times. You should end with noodles on top, covered with the remaining marinara sauce.
Sprinkle the mozzarella and Parmesan evenly over the final layer.
Cover and cook on low for 3 1/2 to 4 1/2 hours, until the noodles are tender and the cheese is melted and bubbly around the edges. Avoid opening the lid often, since that slows cooking.
Turn off the heat and let the lasagna rest in the slow cooker for 15 to 20 minutes before slicing. This helps it set and hold its shape.

Why this can fit a diabetes-conscious plate

Whole wheat noodles bring more fiber than regular white pasta.
Leftover turkey gives lean protein, which slows how fast the carbs hit your bloodstream.
Spinach adds volume and nutrients without extra carbs or sodium.
Using a low-sugar marinara reduces hidden sugar that can sneak into pasta dishes.

In our house, I slice this lasagna into smaller squares, then fill the rest of the plate with a big salad or roasted vegetables. That way you still get the comfort of lasagna, just in a portion that plays nicer with blood sugar, cholesterol, and blood pressure goals.

Flavor Packed Turkey Crockpot Recipes For Sandwiches And Mexican Night

Sandwich night and taco night can both start in the same place, a slow cooker filled with leftover turkey and plenty of flavor. These recipes turn plain turkey into something juicy and bold, without a lot of extra sugar or fat. They also work well when you are watching blood sugar, cholesterol, or blood pressure, which became my daily reality after my husband’s diagnosis.

Use them for busy weeknights, game days, or a low-key Friday “Mexican night” that still feels special but does not blow up anyone’s numbers.

BBQ Pulled Turkey Sandwiches In The Slow Cooker

This pulled turkey tastes like slow-smoked BBQ, but it starts with leftover meat and a jar of sauce. The crockpot keeps everything tender and lets the spices soak in so you end up with a juicy, shredded filling that works for sandwiches, bowls, or lettuce wraps.

Ingredients (6 servings)

3 cups cooked turkey, shredded or chopped (about 1 pound)
1 cup lower-sugar BBQ sauce
1/2 cup low-sodium chicken or turkey broth
2 tablespoons apple cider vinegar
1 tablespoon tomato paste
1 tablespoon Worcestershire sauce (look for lower-sodium if possible)
1 teaspoon smoked paprika
1 teaspoon chili powder
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon black pepper
1/4 teaspoon cayenne pepper (optional, for heat)
1/2 teaspoon kosher salt (taste at the end before adding more)

For serving:

6 whole wheat sandwich buns or small whole wheat rolls
Or, large lettuce leaves for wraps (romaine or butter lettuce)
3 cups coleslaw mix (bagged)
1/3 cup light coleslaw dressing or plain Greek yogurt mixed with vinegar, salt, and pepper

Directions

Add the broth, BBQ sauce, apple cider vinegar, tomato paste, Worcestershire sauce, smoked paprika, chili powder, garlic powder, onion powder, pepper, cayenne (if using), and salt to a 4- to 6-quart slow cooker. Whisk or stir until smooth.
Stir in the turkey so every piece is coated and mostly under the sauce. If the turkey looks dry, add 2 to 4 more tablespoons of broth.
Cover and cook on low for 3 to 4 hours, or on high for 1 1/2 to 2 hours, until the turkey is very tender and the sauce has thickened slightly.
Use two forks to shred any large chunks of turkey right in the slow cooker. Stir again so the meat soaks up the sauce.
Taste the mixture. Add a pinch more salt, a splash of vinegar, or a spoon of BBQ sauce if you want to adjust the flavor.

While the turkey finishes, toss the coleslaw mix with the light dressing or Greek yogurt mixture and chill it in the fridge.

Serving ideas

Classic sandwich: Spoon warm BBQ turkey onto whole wheat buns and top with a scoop of slaw.
Lower-carb plate: Pile the turkey into lettuce leaves, add slaw on top, and eat it taco-style.
Bowl style: Serve the turkey over a scoop of coleslaw with a side of steamed green beans or roasted veggies.

Diabetes-friendly tips

Look for a BBQ sauce with 6 grams of sugar or less per 2 tablespoons and no high-fructose corn syrup. Many “no sugar added” sauces use tomato, vinegar, and spices for flavor instead of a lot of sweetener.
To steady blood sugar, stack your plate with more slaw and veggies and a smaller portion of bun or bread. My husband does one bun half open-faced with extra slaw on the side so he gets the flavor without a giant serving of refined carbs.

Turkey And Black Bean Enchilada Filling (Slow Cooker Style)

This turkey and black bean filling turns into fast enchiladas, burritos, or bowls. You toss everything into the crockpot, then use the mixture in different ways depending on what your family likes or what you have in the pantry.

Ingredients (about 8 enchiladas or 6 bowls)

3 cups cooked turkey, shredded or chopped
1 can (15 ounces) black beans, drained and rinsed
1 1/2 cups red enchilada sauce, divided
1 small yellow onion, finely diced
1 red bell pepper, diced
1 green bell pepper, diced
1 can (4 ounces) diced green chiles, mild or hot
1/2 cup low-sodium chicken or turkey broth
2 cloves garlic, minced
1 1/2 teaspoons ground cumin
1 teaspoon chili powder
1 teaspoon smoked paprika or regular paprika
1/2 teaspoon dried oregano
1/2 teaspoon kosher salt (more to taste)
1/4 teaspoon black pepper

For serving:

8 small whole wheat tortillas or corn tortillas, or
3 to 4 cups cooked cauliflower rice, or
6 small flour tortillas for burritos
1 to 1 1/4 cups shredded cheese (part-skim cheddar, Monterey Jack, or Mexican blend)
Chopped cilantro, diced tomatoes, shredded lettuce, and plain Greek yogurt or light sour cream

Directions

Add turkey, black beans, onion, bell peppers, green chiles, garlic, 1 cup of enchilada sauce, broth, cumin, chili powder, smoked paprika, oregano, salt, and pepper to a 4- to 6-quart slow cooker.
Stir well so the vegetables and turkey are coated with sauce and spices.
Cover and cook on low for 4 to 5 hours, or on high for 2 to 2 1/2 hours, until the vegetables are soft and the mixture is hot and fragrant.
If you want a thicker filling, remove the lid for the last 20 to 30 minutes on high to let some liquid cook off, then stir again.
Taste and adjust seasoning with extra salt, cumin, or chili powder if needed.

Now you can use this filling in different ways.

To make enchiladas

Preheat your oven to 375°F. Lightly coat a baking dish with cooking spray.
Spread the remaining 1/2 cup enchilada sauce over the bottom of the dish.
Warm the tortillas so they are pliable. Spoon about 1/3 cup of the turkey mixture into each tortilla, sprinkle with a small pinch of cheese, roll up, and place seam-side down in the dish.
Pour a little extra enchilada sauce over the top if you have more on hand (2 to 4 tablespoons is plenty) and sprinkle the remaining cheese over the enchiladas.
Bake for 15 to 20 minutes, until the cheese melts and the edges are bubbly.

To make a layered casserole

Spread a thin layer of sauce in the baking dish, add a layer of tortillas, then half the turkey mixture, a light sprinkle of cheese, and repeat. End with cheese on top and bake at 375°F for 20 to 25 minutes.

To make bowls over cauliflower rice

Warm cooked cauliflower rice, then spoon the hot turkey and black bean mixture over the top. Add a small sprinkle of cheese, shredded lettuce, tomatoes, cilantro, and a spoon of Greek yogurt.

Choosing healthier enchilada sauce

Enchilada sauce can be a sneaky source of salt and sugar. When you read labels, look for:

Sodium: Aim for 300 milligrams of sodium or less per 1/4 cup whenever you can.
Sugar: Pick a sauce with little or no added sugar. Some brands use only tomatoes and spices, which is ideal.

Cheese portion tips

Cheese adds flavor and that stretchy, melty texture everyone loves, but it adds saturated fat too. I usually:

Use about 2 tablespoons of cheese per enchilada, not a thick blanket.
Balance the plate with lots of veggies, like shredded lettuce, tomatoes, and sautéed peppers.

This way you still get that cheesy bite without turning the dish into a heavy, salt-packed meal.

Turkey And White Bean Cassoulet (Simple French Style Stew)

Cassoulet is a classic French bean stew that usually includes sausage, duck, and a lot of rich fat. This slow cooker version uses leftover turkey and white beans instead, which cuts saturated fat but still tastes deep and comforting. It is the kind of dish that makes the whole house smell like dinner.

Ingredients (6 servings)

3 cups cooked turkey, cut into 1- to 2-inch pieces
2 cans (15 ounces each) white beans, drained and rinsed (cannellini or Great Northern)
1 can (14.5 ounces) diced tomatoes, no salt added if possible
1 medium yellow onion, diced
2 medium carrots, peeled and sliced
2 celery stalks, sliced
3 cloves garlic, minced
1 1/2 cups low-sodium chicken or turkey broth
1 tablespoon tomato paste
1 tablespoon olive oil
1 teaspoon dried thyme
1 teaspoon dried rosemary, crushed between your fingers
1 teaspoon dried parsley or herbes de Provence
1 bay leaf
3/4 teaspoon kosher salt (or to taste)
1/2 teaspoon black pepper

Optional topping:

1/2 cup whole wheat breadcrumbs
1 teaspoon olive oil
2 tablespoons grated Parmesan cheese

Directions

Add onion, carrots, celery, garlic, white beans, diced tomatoes with their juices, broth, tomato paste, olive oil, thyme, rosemary, parsley or herbes de Provence, bay leaf, salt, and pepper to a 5- to 6-quart slow cooker. Stir well.
Gently fold in the turkey so the pieces are spread through the bean mixture. Most of the turkey should sit in the liquid so it stays moist.
Cover and cook on low for 6 to 7 hours, or on high for 3 to 3 1/2 hours, until the vegetables are soft and the broth has thickened into a stew.
If the mixture looks too thick, stir in 1/4 to 1/2 cup more broth near the end. If it looks too thin, remove the lid for the last 30 minutes on high to let some liquid evaporate.
Remove the bay leaf. Taste and adjust salt and pepper.

Optional crunchy topping

In a small bowl, mix whole wheat breadcrumbs with 1 teaspoon olive oil and Parmesan.
Toast this mixture in a dry skillet over medium heat for 3 to 5 minutes, stirring often, until golden and crisp.
Sprinkle a tablespoon or two over each bowl of cassoulet just before serving.

Why this version is kinder to heart health and blood sugar

Classic cassoulet leans heavily on duck confit and sausage, which are high in saturated fat and can be very salty. This lighter slow cooker take uses:

Lean leftover turkey, with the skin and visible fat removed.
White beans for plant-based protein and plenty of fiber, which helps slow digestion and support steadier blood sugar.
Tomatoes and herbs instead of rich meat drippings for flavor.

That combo gave my husband the cozy, stick-to-your-ribs feeling of a stew, without the heavy overload of fat and sodium that usually comes with cured meats.

For a balanced plate, I like to:

Serve a hearty scoop of cassoulet in a bowl.
Add a big side of sautéed greens or a simple salad with a light vinaigrette.

You end up with a meal that tastes rustic and rich, yet still fits into a heart-conscious and diabetes-friendly plan.

Simple Slow Cooker Turkey Main Dishes When You Still Have A Lot Of Meat

When the fridge is full of turkey, it helps to have at least one reliable main dish you can use all week. Slow cooker turkey breast and turkey thighs both give you tender meat, lots of flavor, and a flexible base for different meals. You can turn them into sandwiches, grain bowls, salads, or quick stir‑ins for soups and casseroles.

These recipes focus on moist meat, lighter sauces, and simple herbs, which fits well if you or someone in your home is watching blood sugar, cholesterol, or blood pressure.

Juicy Slow Cooker Turkey Breast (Hands Off Main Dish)

This slow cooker turkey breast is simple enough for a weeknight, yet feels like a Sunday dinner. The meat stays juicy thanks to broth, gentle heat, and a quick rest before slicing. I like to cook it once, then use it for lunches and dinners for three or four days.

Ingredients (6–8 servings)

3 to 4 pounds boneless, skinless turkey breast
1 cup low-sodium chicken or turkey broth
2 tablespoons olive oil
4 cloves garlic, minced
1 teaspoon kosher salt
1 teaspoon black pepper
2 teaspoons dried thyme
1 teaspoon dried rosemary, crushed
1 teaspoon dried sage
1 teaspoon paprika (sweet or smoked)
Juice of 1/2 lemon (about 1 tablespoon)
Optional: 1 small onion, sliced, and 2 celery stalks, cut in chunks, for extra flavor under the meat

Why this works for diabetes and heart health

Turkey breast is lean, so it supports cholesterol and blood pressure goals.
The recipe uses broth, herbs, and olive oil, not butter or cream.
A 3 to 4 ounce serving gives solid protein with very low carbs, which helps steady blood sugar when you pair it with high‑fiber sides.

Directions

Pat the turkey breast dry with paper towels. If it is tied with butcher’s twine, leave it tied so it holds its shape.
In a small bowl, mix salt, pepper, thyme, rosemary, sage, and paprika.
Rub the turkey all over with olive oil, then coat it with the spice mixture, pressing gently so it sticks.
Place the onion and celery, if using, on the bottom of a 5‑ to 6‑quart slow cooker. Pour in the broth and lemon juice.
Place the turkey breast on top of the vegetables. If there are no vegetables, set it directly in the liquid, smooth side up.
Cover and cook on low for 4 1/2 to 6 hours, depending on thickness, until the internal temperature in the thickest part reaches 165°F. Start checking around 4 1/2 hours so it does not overcook.
Carefully lift the turkey out and place it on a cutting board. Tent it loosely with foil and let it rest for 15 to 20 minutes. This rest lets the juices move back into the meat instead of running onto the board.
Slice the turkey across the grain into 1/4‑ to 1/2‑inch slices for dinners, or into thicker chunks for meal prep.

How to keep it moist

Always cook on low, not high, for this one. High heat dries out lean breast meat.
Keep the lid closed as much as possible. Every time you open it, heat drops and the turkey cooks longer.
Do not skip the resting time before slicing. It makes a big difference in juiciness.

Storage and weekly meal prep tips

Once the turkey is cool, use these steps:

Slice or cube the turkey and place it in shallow containers.
Spoon a few tablespoons of the cooking broth over the meat before sealing. This helps it stay moist in the fridge.
Store in the fridge for 3 to 4 days, or freeze in 1 to 2 cup portions for up to 2 to 3 months.

For a diabetes‑ and heart‑friendly plate, I often:

Serve sliced turkey with roasted Brussels sprouts or green beans, plus a small scoop of brown rice, quinoa, or mashed cauliflower.
Use leftover slices for salads, with leafy greens, non‑starchy veggies, a few walnuts, and a light vinaigrette.
Dice it into soups and veggie‑heavy casseroles later in the week, so I am not cooking meat from scratch every night.

Crockpot Turkey Thighs With White Wine And Garlic

Turkey thighs stay naturally juicy and have deeper flavor than breast meat. This recipe uses white wine, broth, and lots of garlic and herbs, so you get a rich sauce without a heavy cream base. You can trim the skin and extra fat to keep it leaner, which helped me balance my husband’s heart numbers with his need for filling meals.

Ingredients (4–6 servings)

2 1/2 to 3 pounds turkey thighs (bone‑in)
1 tablespoon olive oil
1/2 teaspoon kosher salt (plus a pinch more at the end, if needed)
1/2 teaspoon black pepper
6 cloves garlic, minced
1 medium yellow onion, thinly sliced
1/2 cup dry white wine (like Sauvignon Blanc or Pinot Grigio)
3/4 cup low-sodium chicken or turkey broth
1 tablespoon Dijon mustard
1 teaspoon dried thyme
1 teaspoon dried rosemary, crushed
1 bay leaf
Optional: 2 tablespoons chopped fresh parsley for serving

To keep it leaner

Before you season the thighs:

Remove the skin with a sharp knife or kitchen shears.
Trim away any large, visible fat pockets around the edges.

You still get flavor from the dark meat, but with less saturated fat, which is better for cholesterol and blood pressure.

Directions

Pat the turkey thighs dry. Sprinkle both sides with salt and pepper.
Heat the olive oil in a skillet over medium‑high heat. Sear the turkey thighs for 3 to 4 minutes per side, until browned. This step adds flavor, but you can skip it if you are in a rush.
Place the sliced onion and half of the minced garlic in the bottom of a 5‑quart slow cooker.
Arrange the turkey thighs on top of the onions.
In a bowl or measuring cup, whisk the wine, broth, Dijon mustard, remaining garlic, thyme, rosemary, and bay leaf. Pour this mixture over the turkey.
Cover and cook on low for 6 to 7 hours, or on high for 3 1/2 to 4 hours, until the turkey is very tender and pulls away from the bone.
Transfer the turkey to a plate and remove the bay leaf. If you want a slightly thicker sauce, turn the slow cooker to high, leave the lid off, and let the sauce simmer for 10 to 15 minutes.
Taste the sauce and add a pinch of salt or extra pepper if needed.
Remove the bones and any remaining bits of skin, then return large pieces of turkey to the sauce, or serve the sauce spooned over the meat at the table. Sprinkle with fresh parsley.

Serving ideas that support blood sugar and heart health

This dish has a rich, savory sauce, so it pairs well with simple, high‑fiber sides:

Mashed cauliflower with a little olive oil and garlic. Spoon turkey and sauce over the top.
A small portion of mashed potatoes (about 1/2 cup), plus a big serving of steamed broccoli, green beans, or roasted carrots.
Turkey and sauce over mashed white beans or lentils for extra fiber and plant protein.

I often think about the plate in thirds:

One‑third lean protein (the turkey).
One‑third non‑starchy vegetables.
One‑third higher‑carb foods, like potatoes or grains, in a modest portion.

That simple balance helped my husband keep his blood sugar steadier without feeling like he was eating “diet food.”

Storage and reuse tips

Store leftover turkey and sauce together in the fridge for 3 to 4 days.
For lunch, shred the meat and serve it in:
- A small whole‑grain pita with baby spinach and sliced tomato.
- A bowl over reheated mashed cauliflower or green beans.

The white wine and garlic flavor gets deeper the next day, so it tastes like you fussed with it, even though the slow cooker did the work for you.

Conclusion

Leftover turkey does not have to feel like a chore in the fridge. With a Crockpot, it turns into easy soups, stews, casseroles, and even sandwich fillings that taste new, not like a repeat of the holiday table. A few smart habits (extra vegetables, lighter dairy, more broth, and leaner portions of starch) turn those meals into something your body can feel good about too.

When my husband was diagnosed with Type 2 Diabetes and put on cholesterol and high blood pressure medicine, we had to rethink “comfort food.” These slow cooker turkey recipes helped us cook at home more often, use better ingredients, and still sit down to plates that felt familiar and satisfying. The slow, gentle heat worked well for his numbers, because it pushed us toward whole foods, lean protein, and fiber instead of drive-thru dinners.

You do not need to cook everything at once. Pick one or two recipes that fit your week, maybe a big soup for lunches and a casserole or sandwich filling for busy nights. Swap veggies, grains, and sauces based on what you have and what your doctor or dietitian recommends. That kind of flexible setup makes it easier to stick with healthier habits for the long term.

If you try any of these, I would love to hear how they go. Share which Crockpot turkey recipe you are making next, and what small tweaks you made to fit your own health goals.