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Sunday Slow Cooker: Turkey Picadillo

Picadillo is one of my all time favorite twists on meat and potatoes. It’s a dish that hails from many countries – Spain, Mexico, Cuba, and the Phillipines to name a few and every country has its own take. My personal favorite is the spicy Mexican version normally made with ground beef, spicy tomato sauce, and potatoes. Today we are mixing things up a bit and substituting in lean ground turkey for the beef and cooking it in the slow cooker instead of simmering it on the stove for hours. Normally it is served with tortillas but it works great over rice, served in sandwich rolls, or stuffed into peppers with rice. For a lower carb/Paleo version, consider substituting in parsnips, turnips, squash, or cauliflower for the potatoes. This also freezes great so consider making a double batch and saving some for later.

Slow Cooker Turkey Picadillo
Servings: 6
Serving Size: 1/6 recipe
Nutritional Info: 175 calories, 1.7g of fat, 20.4g of carbohydrates, 4.2g of fiber, 20.4g of protein, 6.4g of Sugar
Weight Watchers® PointsPlus®: 4 *


  • 1 white onion, diced
  • 1 lb. 96% ground turkey
  • 3 cloves of garlic, minced
  • 2 carrots, diced
  • 1 tsp. salt
  • 3 whole jalapenos
  • 2 medium potatoes, peeled and diced small
  • 18 oz. can tomato sauce
  • 1-3 chipotle peppers in adobo
  • 1 bay leaf
  • Pepper


  1. Brown the turkey and onion in a skillet until no longer pink. In the last 1 minute of cooking, add the garlic.
  2. Meanwhile, blend together the tomato sauce and chipotles, adding the peppers one at a time until it reaches your desired spice level.
  3. Add the turkey, remaining ingredients, and tomato sauce to the slow cooker. Cook on high for 4 hours or low for 8 hours.

* PointsPlus® calculated by Slender Kitchen; Not endorsed by Weight Watchers International, Inc.

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I’m Kristen and I couldn’t be happier you are here. You will find a variety of healthy and delicious recipes that will not only taste great, but help you fit in your favorite jeans.

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4 Response to Sunday Slow Cooker: Turkey Picadillo

  1. Anne W on January 5, 2014

    This looks delicious, but in don’t see what you’re supposed to do with the jalepenos. Are there supposed to be both jalepenos and chipotles in the recipe?

    • Kristen on January 5, 2014

      Thanks for the question. They just go in whole for extra flavor and then depending on how much spice you like, you could eat them with the cooked picadillo as well.

  2. Elise on March 2, 2014

    When you blend the tomato sauce with the chipotles, do you actually blend them in a blender? Can’t wait to make this!

    • Kristen on March 3, 2014

      Yes! You could skip that step if you wanted but you will get the best flavor by blending them.


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