A super simple dinner.

This easy slow cooker turkey Bolognese is a crowd pleaser. I recommend having it on hand at the holidays for little ones who aren’t particularly fond of dry turkey! It’s also a weeknight dinner saver. This is my go-to dish on busy nights when we get home from sports activities and need a hearty meal. Serve it over pasta or roasted spaghetti squash.

Slow Cooker Turkey Bolognese Sauce

Prep time: 15 minutes
Cook time: 3 to 8 hours
Serves 6

Directions for Slow Cooker Turkey Bolognese Sauce

1 tablespoon olive oil
1 cup thinly sliced leeks
1 clove garlic, minced
1 pound ground turkey thigh
1 teaspoon kosher salt
2 cups chopped tomatoes
1 cup chicken broth
1/4 teaspoon oregano

Directions for Slow Cooker Turkey Bolognese Sauce

1. Heat a large frying pan over medium heat, then add the oil and the leeks. Saute for 2 to 3 minutes, until the leeks soften and begin to turn brown on the edges.

2. Add the garlic and ground meat. Break apart the pieces so they spread out in the pan. Sprinkle with ½ teaspoon kosher salt and let simmer in the pan for 5 to 8 minutes, or until the meat begins to brown.

3. Add the chopped tomatoes, chicken broth, oregano, and ½ teaspoon salt. Bring to a boil. Let simmer for 2 minutes.

4. Pour the mixture into a slow cooker. Cook on low for 8 hours, or high for 3 hours.

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Slow Cooker Turkey Bolognese Sauce
 
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This easy slow cooker turkey Bolognese is a crowd pleaser. I recommend having it on hand at the holidays for little ones who aren’t particularly fond of dry turkey! It’s also a weeknight dinner saver. This is my go-to dish on busy nights when we get home from sports activities and need a hearty meal. Serve it over pasta or roasted spaghetti squash.
Author:
Recipe type: Dinner
Serves: 6
Ingredients
  • 1 tablespoon olive oil
  • 1 cup thinly sliced leeks
  • 1 clove garlic, minced
  • 1 pound ground turkey thigh
  • 1 teaspoon kosher salt
  • 2 cups chopped tomatoes
  • 1 cup chicken broth
  • ¼ teaspoon oregano
Instructions
  1. Heat a large frying pan over medium heat, then add the oil and the leeks. Saute for 2 to 3 minutes, until the leeks soften and begin to turn brown on the edges.
  2. Add the garlic and ground meat. Break apart the pieces so they spread out in the pan. Sprinkle with ½ teaspoon kosher salt and let simmer in the pan for 5 to 8 minutes, or until the meat begins to brown.
  3. Add the chopped tomatoes, chicken broth, oregano, and ½ teaspoon salt. Bring to a boil. Let simmer for 2 minutes.
  4. Pour the mixture into a slow cooker. Cook on low for 8 hours, or high for 3 hours.