Tired of dinner decisions? Enjoy a 14 day trial to our meal plan service, voted #1 by Lifehacker, and reduce your mental load today.

Slow Cooker Turkey Chili
over a baked potato

Active: 25 min Total: 8 hr 20 min
Yes, it's slow cooker season and this time we're making chili served over a baked potato (or sweet potato for our paleo folks). I've timed this for Halloween night because I know you all don't want to send your kids off trick or treating hungry. Assemble this the night before and all you need to do is microwave your potatoes for dinner. Quick and easy so that you can spend time haunting your neighborhood.


Slow Cooker Turkey Chili Over a Baked Potato:
  • Ground turkey - 1 lb
  • Garlic - 4 cloves , minced
  • Onions, small - 1 , diced
  • Celery - 2 stalks , diced
  • Carrots - 1/2 lb , diced
  • Cooking oil - 1 Tbsp
  • Crushed tomatoes - 1 cup
  • Cumin - 2 tsp
  • Coriander - 2 tsp
  • Oregano - 1 tsp
  • Paprika - 1 tsp
  • Salt - 1 tsp
  • Pepper - 1/4 tsp
  • Chicken stock - 3 cups
  • Russet potatoes, small - 4 , pierced with a fork
  • Hot sauce - for serving
  • Butter (opt) - for serving
  • Sour cream - for serving


  1. Ground meat - Season with a generous dash of salt and pepper. (Can be done up to 1 day ahead)
  2. Garlic / Onion / Celery / Carrots - Prep as directed. (Can be done up to 3 days ahead)
  3. Start slow cooking - Heat a skillet over medium-high heat. Add cooking oil and then ground meat. Break up with a wooden spoon and cook until browned, ~6 to 8 minutes. Drain out any grease and transfer to slow cooker. Add garlic, onions, celery, carrots, crushed tomatoes, cumin, coriander, oregano, paprika, salt, pepper, and stock. Stir. Cook on low for 8 hours or high for 4. (Can be done up to 5 days ahead)

Unlock this meal along with hundreds of smart meal plans and never stress about "What's for dinner?" again

Try for free
Learn More


  1. Season chili to taste with salt, pepper, hot sauce, or any of the spices. Keep warm until ready to serve - the flavors will continue to develop. If not serving within the day, cool and store.
  2. Pierce holes in potatoes using a fork. Place in a baking dish and pour 2 tbs. (30 ml) of water in the dish. Cover with a wet paper towel and cook in microwave for 10 minutes, turning once in the middle.
  3. Once potatoes are cooked, slice them open. You can serve with butter, sour cream, or hot sauce on top or spoon chili over them and then top with whatever fixings you'd like.



0 reviews