If you enjoy easy, comforting dinners that taste like they simmered all day, this crockpot smoked turkey, potatoes, and green beans recipe is for you. It’s a one-pot slow cooker meal that combines a smoked turkey leg with tender red potatoes and fresh green beans. The turkey gives the whole dish a deep, smoky richness while the vegetables cook to the perfect texture — soft but not mushy. This recipe is simple, hearty, and ideal for busy weeknights or relaxed weekend meals.
More slow cooker recipe ideas (titles only):
- Mississippi Chicken Pot Roast
- Mississippi Meatballs in the Crockpot
- Smothered Pork Chops in the Crockpot
- Smothered Chicken in the Crockpot
- Crockpot Chicken and Noodles
- The Best Crockpot Lasagna
This dish is a true dump-and-go slow cooker meal. Add the ingredients, set the cooker, and come back hours later to a complete, flavorful dinner. I like to serve it with cornbread and a drizzle of hot sauce, but it’s delicious on its own too.
Table of contents
- Why You’ll Love This Recipe
- Ingredients You’ll Need
- How to Make Crockpot Smoked Turkey, Potatoes, and Green Beans
- Tips for Success
- Easy Variations & Substitutions
- Make-Ahead & Storage
Why You’ll Love This Recipe
- Simple dump-and-go slow cooker dinner
- Budget-friendly ingredients with bold flavor
- Smoked turkey delivers deep, savory taste without extra fuss
- Potatoes stay tender while holding their shape
- Green beans remain bright and slightly crisp
- Perfect for busy evenings and makes excellent leftovers
Ingredients You’ll Need
- 1 smoked turkey leg (about 2–3 lbs)
- 2½ lbs red or yellow potatoes, roughly chopped
- 1 lb fresh green beans, trimmed
- 1 yellow onion, diced
- 4–5 garlic cloves, minced
- ½ cup low-sodium chicken broth
- 4 tbsp unsalted butter, sliced into pieces
- 2 tbsp salt-free onion & herb seasoning (divided)
- ½ tsp black pepper (or to taste)
- 1 tbsp brown sugar
- Optional for serving: cornbread and hot sauce
How to Make Crockpot Smoked Turkey, Potatoes, and Green Beans
Place the smoked turkey leg in the bottom of a 6‑quart slow cooker. Scatter the diced onion and minced garlic around the turkey, then pour in the chicken broth to form a flavorful base.
Arrange the chopped potatoes around the turkey and season them with half of the salt-free onion & herb seasoning. Layer the green beans on top of the potatoes. Dot the butter over the beans, sprinkle the remaining seasoning and black pepper, then finish with the brown sugar.
Cover and cook on LOW for about 6 hours, or on HIGH for 4–5 hours. The turkey should be very tender, the potatoes soft but intact, and the green beans tender with a slight snap.
When cooked, carefully remove the turkey leg. Discard the skin, bones, and tendons, then shred the meat — it should fall apart easily. Stir the shredded turkey back into the slow cooker so it mixes with the potatoes and green beans. Taste and adjust seasonings if desired.
Serve warm. This pairs beautifully with some hot honey cornbread and a splash of hot sauce for those who like heat.
Tips for Success
- Choose a large smoked turkey leg for the best meat yield.
- Keep the broth to ½ cup to avoid a soupy result — the turkey releases juices as it cooks.
- Leave green beans whole so they keep a pleasant texture instead of turning mushy.
- Smoked turkey can be fairly salty; use salt-free seasoning and only add salt at the end if needed.
- Cut potatoes into even pieces so they cook uniformly.
Easy Variations & Substitutions
- Use smoked turkey wings or a smoked neck in place of a leg.
- Swap red potatoes for yellow/gold potatoes if you prefer.
- Add a pinch of red pepper flakes or Cajun seasoning for more heat.
- Stir in smoked paprika for an extra layer of smoke.
- Add carrots and celery for additional vegetables and color.
Make-Ahead & Storage
- Refrigerate leftovers in an airtight container for 3–4 days.
- Reheat gently in the microwave or on the stovetop to preserve texture.
- Freezing is not recommended — potatoes and green beans often lose their texture when frozen and thawed.
If you make this recipe, please leave a comment and rating. Feedback helps others and I love hearing what you think!
Crockpot Smoked Turkey, Potatoes, and Green Beans
A hearty slow cooker dinner made with smoked turkey, tender potatoes, and fresh green beans. Simple ingredients, big flavor, and perfect for busy days.
Prep Time: 15 mins Cook Time: 6 hrs Servings: 6
Equipment
- 6 quart slow cooker
Ingredients
- 1 Smoked Turkey Leg (2–3 lbs)
- 2.5 lbs Red or Yellow Potatoes, roughly chopped
- 1 lb Fresh Green Beans, washed and trimmed
- 1 Yellow Onion, diced
- 4–5 Garlic Cloves, minced
- 1/2 Cup Low Sodium Chicken Broth
- 4 tbsp Unsalted Butter, cut into pieces
- 2 tbsp Mrs. Dash Salt Free Onion & Herb Seasoning (divided)
- 1/2 tsp Black Pepper (to taste)
- 1 tbsp Brown Sugar
Instructions
- Place the smoked turkey leg in the bottom of a 6‑quart slow cooker. Add the diced onion, minced garlic, and chicken broth around the turkey.
- Arrange the chopped potatoes around the turkey and season with half the Mrs. Dash seasoning. Add the green beans on top.
- Dot the green beans with butter, sprinkle the remaining seasoning, black pepper, and brown sugar over everything.
- Cover and cook on LOW for 5–6 hours or on HIGH for 4–5 hours, until the turkey is fall-apart tender and the vegetables are cooked through but not mushy.
- Remove the turkey leg, discard skin and bones, shred the meat, and stir it back into the crockpot. Serve warm, adjusting salt if necessary.
Notes
Store leftovers in the refrigerator for 3–4 days. Reheat gently on the stove or in the microwave. Freezing is not recommended because the vegetables may lose texture.
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