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A rustic bowl of ground turkey and Brussels sprouts cooked in a slow cooker, topped with a light garlic and olive oil glaze, on a wooden table.
Dreena Grace Burthon

Crockpot Turkey & Brussels Sprouts

Simple and healthy slow cooker meal made with ground turkey, Brussels sprouts, and a few pantry staples. Easy, comforting, and budget-friendly.
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Prep Time 10 minutes
Cook Time 5 hours
Total Time 5 hours 10 minutes
Servings: 4 people
Course: dinner, Main Course
Cuisine: American
Calories: 285
Ingredients Equipment Method Notes

Ingredients
  

  • 1 lb Ground turkey Lean or extra-lean preferred
  • 3 cups Brussels sprouts Trimmed and halved
  • 1 tbsp Olive oil Extra virgin for best flavor
  • 2 cloves Garlic Minced
  • ½ tsp Salt Adjust to taste
  • ¼ tsp Black pepper Freshly ground
  • Optional pinch Smoked paprika Adds a subtle warmth
  • Optional drizzle Balsamic vinegar For a touch of brightness
  • Optional to taste Lemon juice Fresh squeeze before serving

Equipment

  • 1 Slow cooker (Crockpot) 4–6 quart size works best
  • 1 Large Skillet For browning ground turkey
  • 1 Mixing spoon To stir ingredients evenly
  • 1 Measuring spoons For garlic, oil, salt, and pepper
  • Optional Freezer Bags or Containers For meal prep or storing leftovers

Method
 

  1. Warm a large skillet over medium heat. Add ground turkey and cook for 4–5 minutes, stirring occasionally, until it starts to brown slightly.
  2. Transfer the partially cooked turkey into the slow cooker.
  3. Add Brussels sprouts, olive oil, garlic, salt, and pepper to the slow cooker. Stir gently to combine.
  4. Cover and cook on low for about 5 hours or high for 2½–3 hours, until the Brussels sprouts are tender and the turkey is fully cooked.
  5. Check near the end of cooking. If the mixture looks dry, stir in a splash of broth or water.
  6. Optional: add smoked paprika, balsamic vinegar, or a squeeze of lemon juice before serving for extra flavor.
  7. Serve warm as is, or spoon over rice, quinoa, or mashed potatoes. Store leftovers in the fridge or freeze for later use.

Notes

  • You can use fresh or frozen Brussels sprouts. If frozen, add them directly to the slow cooker without thawing.
  • Browning the turkey first adds extra flavor, but you can skip this step if you’re short on time.
  • For a richer taste, stir in a small pat of butter or a drizzle of balsamic vinegar near the end of cooking.
  • Leftovers keep well in the fridge for up to 4 days or in the freezer for about 2 months.
  • Reheat with a splash of water or broth to keep the turkey moist.
  • Serve on its own for a low-carb meal, or pair with rice, quinoa, or mashed potatoes for a heartier dinner.