Slow Cooker Scalloped Potatoes and Turkey
Ingredients (Serves 6)
- 2 lbs russet or Yukon Gold potatoes, peeled & thinly sliced
- 2 cups diced cooked turkey (roasted or leftover turkey works best)
- 1 can (10.5 oz) cream of mushroom soup
- 1 cup milk (whole or 2%)
- 1 tsp salt
- ½ tsp black pepper
- 1 tbsp butter or cooking spray (optional)
Instructions
- Lightly grease your slow cooker with butter or cooking spray.
- Slice potatoes evenly (thin slices ensure even cooking).
- In a bowl, whisk together cream of mushroom soup, milk, salt, and pepper.
- Layer half of the potatoes in the slow cooker.
- Add half of the diced turkey on top.
- Repeat layers with remaining potatoes and turkey.
- Pour the creamy soup mixture evenly over everything.
- Cover and cook:
- LOW for 6–7 hours
- HIGH for 3–4 hours
- Let rest for 10–15 minutes before serving for a thicker sauce.
Why You’ll Love This Recipe
Super Easy “Dump & Go” Meal Minimal prep, perfect for busy days
Budget-Friendly Ingredients Great way to use leftover turkey
Rich & Creamy Comfort Food Perfect for cozy dinners
Great for Meal Prep Reheats beautifully for leftovers
Crowd-Pleasing Dish Ideal for family dinners or gatherings
Serving Ideas
Pair your creamy scalloped potatoes and turkey with:
- Fresh green salad with vinaigrette
- Steamed green beans or roasted carrots
- Crusty bread or dinner rolls
- Light fruit salad to balance richness
Tips & Variations
- Add 1–1½ cups shredded cheddar for a cheesy version
- Add thinly sliced onions for extra flavor
- Use half-and-half for an even creamier texture
- Choose low-sodium soup for a lighter option
- Swap cream of mushroom with cream of chicken or celery
