Here is an easy and flavorful Slow Cooker / Crock Pot Turkey Curry recipe. Even if it’s not turkey season, this dish is a great way to enjoy turkey any time of year. It is a simple change from the usual chicken or ground beef slow cooker dinners and delivers a comforting curry sauce with tender turkey and sweet grapes.
Crockpot Turkey Curry Recipe
This slow cooker turkey curry is an easy, hands-off meal that combines condensed cream soup, curry powder, and a touch of cream with turkey breast cutlets and seedless red grapes. The grapes add a bright sweetness that balances the curry spices and creates a rich, slightly fruity sauce. It’s an excellent way to use leftover turkey or to cook fresh turkey breast cutlets for a low-effort weeknight dinner.
Ingredients
Below is an overview of the ingredients you will need. Exact measurements and step-by-step instructions are shown in the recipe card later in the post.
- Condensed cream of chicken soup (or another condensed cream soup of your choice)
- Water
- Curry powder
- Cracked black pepper
- Turkey breast cutlets
- Heavy cream (or a substitute if preferred)
- Seedless red grapes, halved
Equipment Needed
Slow cooker / Crock Pot — ideally one with a timer or a warm setting so the cooker can switch to warm when finished. A sturdy spoon or spatula for stirring.
How to Make CrockPot Turkey Curry
Here is a concise overview of the cooking process. The full recipe card below includes measurements and cooking times.
- In a 4-quart slow cooker, stir together the condensed soup, water, curry powder, and black pepper until smooth.
- Add the turkey breast cutlets and turn them to coat thoroughly in the curry mixture.
- Cover and cook on LOW for 6 to 7 hours, or until the turkey is tender and cooked through.
- Near the end of cooking, stir in the heavy cream and halved seedless grapes. Heat through, then serve the turkey and sauce over hot cooked rice or a seasoned rice blend.
Preparation and Storage
Make Ahead: The slow cooker version needs about six to seven hours on low. It’s perfect for preparing in the morning and coming home to a ready meal.
Storage: Refrigerate leftovers in an airtight container and use within three days.
Freezing: Freeze leftovers in a freezer-safe container for up to three months. Thaw overnight in the refrigerator before reheating.
Reheating: Reheat gently on the stovetop over low-medium heat, stirring occasionally, or reheat in the microwave until heated through. If the sauce separates slightly after reheating, stir in a splash of cream or milk and heat briefly to bring it back together.
Recipe Variations
Substitutions: If you prefer, use condensed cream of mushroom or another condensed cream soup to change the flavor profile. You can also use leftover cooked turkey or fresh turkey cutlets.
Additions like diced onion, garlic, fresh ginger, paprika, turmeric, or a pinch of red chili will enhance the curry flavor. Vegetables such as bell peppers, peas, or carrots can be added for extra color and nutrition.
Vegetarian/Vegan Options: For a vegetarian version, replace turkey with a meatless substitute and use a condensed dairy-free cream soup. For a vegan option, substitute the heavy cream with a plant-based cream or full-fat coconut milk and choose vegan soup and meat substitutes.
Gluten-Free: Choose a gluten-free condensed soup to make this recipe safe for gluten-free diets.
Spicy: Add chili powder, cayenne, or fresh chopped chiles to taste if you prefer more heat.
Servings: The recipe makes about six servings and scales up or down based on your slow cooker size. If increasing the quantity, you may need to cook in batches or use a larger slow cooker.
Tips for the Best CrockPot Turkey Curry
- Serve the curry over hot cooked rice or a seasoned rice blend for a complete meal.
- If using leftover cooked turkey, reduce the cook time and add the turkey later just to heat through so it doesn’t dry out.
- Taste the sauce before serving and adjust seasoning with salt, pepper, or a little lemon juice to brighten flavors.
What to Serve with CrockPot Turkey Curry
This turkey curry pairs well with steamed rice, naan or flatbread, and simple side salads. For a full menu built around leftover holiday proteins, consider hearty soups, casseroles, or sandwiches that use similar ingredients.
When to Serve
- Lunch
- Dinner
- Holiday meals such as Thanksgiving leftovers
- Anytime you want a comforting slow-cooked meal
Slow Cooker Crock Pot Turkey Curry Recipe
Ingredients
- 2 (10 ¾ ounce) cans condensed cream of chicken soup (or substitute)
- 2 tablespoons water
- 1 tablespoon curry powder
- ½ teaspoon black pepper
- 2 pounds turkey breast cutlets
- ¼ cup heavy whipping cream
- ½ cup seedless red grapes, halved
- Hot cooked rice or seasoned rice blend, for serving
Instructions
- Stir the condensed soup, water, curry powder, and black pepper together in a 4-quart slow cooker until smooth.
- Add the turkey cutlets to the cooker and turn to coat each piece with the sauce.
- Cover and cook on LOW for 6 to 7 hours, or until the turkey is cooked through and tender.
- Stir in the heavy cream and the halved grapes. Heat through briefly, then serve the turkey and sauce over hot rice.
Kitchen Tools
- Slow cooker
Nutrition
Recipe originally shared on July 31, 2017. Updated January 2021.