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Easy Crockpot Ground Turkey Taco Bowls: Best Weeknight Dinner

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These crockpot ground turkey taco bowls are a quick and easy weeknight dinner that tastes like you spent hours layering flavors. With simple ingredients and minimal prep, the slow cooker does all the work, resulting in tender, flavorful taco meat perfect for customizable bowls.

Ingredients

Scale
  • 1 pound ground turkey (93/7 lean)
  • 1 packet taco seasoning (or homemade blend)
  • 1 cup salsa (medium heat recommended)
  • 1/2 cup chicken broth
  • 1 small onion, diced (about 1/2 cup)
  • 2 cloves garlic, minced
  • 1 can (4 oz) diced green chiles
  • Salt and pepper to taste
  • Cooked rice (white, brown, or cauliflower rice)
  • Shredded lettuce (romaine or iceberg)
  • Diced tomatoes
  • Shredded cheese (cheddar, Mexican blend, or Monterey Jack)
  • Sour cream or Greek yogurt
  • Fresh cilantro, chopped
  • Diced avocado or guacamole
  • Tortilla chips or warm tortillas
  • Lime wedges

Instructions

  1. Brown the ground turkey: Heat a large skillet over medium-high heat. Add the ground turkey and break it up with a wooden spoon. Cook for 5-7 minutes, stirring occasionally, until no longer pink. Season with a pinch of salt and pepper.
  2. Add the aromatics: Push the turkey to one side of the skillet. Add diced onion and cook for 2-3 minutes until softened. Add minced garlic and cook for 30 seconds until fragrant. Stir everything together.
  3. Transfer to the crockpot: Scoop the browned turkey and onion mixture into a 4-quart or larger slow cooker.
  4. Add the liquids and seasoning: Sprinkle taco seasoning over the turkey. Pour in salsa, chicken broth, and diced green chiles (including liquid). Stir until well combined.
  5. Cook low and slow: Cover and cook on LOW for 4-6 hours or on HIGH for 2-3 hours. Stir halfway through if possible.
  6. Check consistency: The mixture should be thick and saucy. If too thin, leave lid off for last 30 minutes. If too thick, stir in a splash more broth or salsa. Adjust salt and pepper to taste.
  7. Shred or break up the meat: Use two forks to break up any larger chunks of turkey. Stir well.
  8. Build your bowls: Start with a base of rice, add a generous scoop of taco meat, and top with lettuce, tomatoes, cheese, sour cream, avocado, cilantro, and a squeeze of fresh lime. Serve with tortilla chips or warm tortillas.

Notes

For best flavor, do not skip browning the meat. Layer ingredients properly: meat and aromatics on bottom, liquids on top. Different salsas have varying water content; adjust liquid as needed. Taco seasoning packets vary in salt; start with less salt and add more at the end. For a spicier version, add minced jalapeño with onions, use hot salsa, or stir in chipotle powder. Leftovers can be stored in the refrigerator for up to 4 days or frozen for up to 3 months. The dish tastes even better the next day as flavors meld.

Nutrition

Keywords: crockpot ground turkey taco bowls, easy weeknight dinner, slow cooker tacos, ground turkey recipe, taco bowls, healthy dinner, gluten-free taco bowls

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