Slow Cooker Creamy Turkey and Sweet Potato Casserole

• 1 lb lean ground turkey
• 2 medium sweet potatoes, peeled and diced
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 cup frozen peas
• 1 cup low-sodium chicken broth
• 1 cup plain Greek yogurt
• 1 1/2 cups shredded sharp cheddar cheese, divided
• 1 tsp dried thyme
• 1 tsp smoked paprika
• 1/2 tsp black pepper
• 1/2 tsp salt
• 2 tbsp olive oil

Instructions

1. Heat olive oil in a skillet over medium heat. Add diced onion and garlic; sauté for 3-4 minutes until softened and fragrant.
2. Add ground turkey to the skillet, breaking it up with a spoon. Cook until browned and no longer pink, about 5-7 minutes.
3. Transfer the cooked turkey mixture to the slow cooker. Add diced sweet potatoes, frozen peas, dried thyme, smoked paprika, salt, and pepper. Stir to combine.
4. Pour chicken broth over the mixture in the slow cooker. Cover and cook on low for 4 hours or until sweet potatoes are tender.
5. Once cooked, stir in the Greek yogurt to create a creamy texture, then mix in 1 cup of shredded cheddar cheese.
6. Sprinkle the remaining 1/2 cup cheddar cheese on top. Cover the slow cooker and let it melt for 10-15 minutes.
7. Serve warm, optionally garnished with fresh chopped parsley or green onions for a pop of color and freshness.

Chef tips

• If you prefer a thicker sauce, mix 1 tablespoon of cornstarch with 2 tablespoons of cold water and stir in after adding the chicken broth to the slow cooker.
• Substitute ground chicken or lean ground beef if turkey is unavailable.
• To make this gluten-free, ensure the chicken broth used is gluten-free.
• For added flavor, sprinkle a little smoked paprika on top before serving. Add a pinch of red pepper flakes if you enjoy mild heat.