1 pound ground turkey
salt and ground black pepper to taste
4 medium potatoes, peeled and thickly sliced
6 medium carrots, peeled and thickly sliced
1 small onion, roughly chopped
2 (10.75 ounce) cans tomato soup
1 tablespoon Worcestershire sauce
1 tablespoon seasoned salt (such as Lawry’s®)
1 teaspoon ground black pepper
Heat a large skillet over medium-high heat. Cook and stir ground turkey with salt and pepper to taste in the hot skillet until browned and crumbly, 5 to 7 minutes. Drain and discard grease.
Place turkey in the bottom of a slow cooker. Add onion, followed by potatoes and carrots.
Mix tomato soup with Worcestershire, seasoned salt, and 1 teaspoon pepper; stir into the slow cooker until everything is coated.
Cover and cook until vegetables are tender, on Low, 6 to 8 hours, or High, 3 to 4 hours.