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Why You'll Love This slow cooker turkey and winter vegetable stew for family suppers
- Easy to Prepare: This recipe is a breeze to make, with minimal prep work and a simple ingredient list.
- Slow Cooker Convenience: Let your slow cooker do the work for you – just add the ingredients and let it cook all day.
- Customizable: Feel free to add your favorite vegetables or spices to make this recipe your own.
- Comforting and Delicious: This stew is the perfect comfort food – it's warm, satisfying, and full of flavor.
- Perfect for Large Groups: This recipe makes a big batch, making it perfect for potlucks, gatherings, or family dinners.
- Healthy and Nutritious: This stew is packed with lean protein, fresh vegetables, and whole grains, making it a nutritious and healthy meal option.
- Make-Ahead Friendly: You can prepare this recipe up to 2 days in advance, making it perfect for busy weeknights.
- Freezer-Friendly: This stew freezes beautifully, making it a great option for meal prep or future meals.
Ingredient Breakdown
The key ingredients in this recipe are the turkey breast or thighs, a variety of winter vegetables such as carrots, potatoes, and parsnips, and a rich, savory broth made with chicken or turkey stock, diced tomatoes, and a blend of herbs and spices. The turkey provides lean protein, while the vegetables add natural sweetness, texture, and a burst of color to the dish. The broth is the foundation of the stew, and it's what brings all the flavors together. I like to use a combination of chicken and turkey stock for added depth, and I also add some diced tomatoes for a touch of acidity and a bit of sweetness.
How to Make slow cooker turkey and winter vegetable stew for family suppers
Chop the onions, carrots, potatoes, and parsnips into bite-sized pieces. Cut the turkey into 1-inch cubes and season with salt, pepper, and your favorite herbs.
Heat a large skillet over medium-high heat and add a tablespoon of oil. Brown the turkey on all sides until it's cooked through, about 5-7 minutes. Remove the turkey from the skillet and set it aside.
Add another tablespoon of oil to the skillet and sauté the onions, carrots, potatoes, and parsnips until they're tender and lightly browned, about 10-12 minutes.
Add the browned turkey, sautéed vegetables, chicken or turkey stock, diced tomatoes, and herbs to the slow cooker. Stir to combine and season with salt and pepper to taste.
Cover the slow cooker and cook on low for 6-8 hours or on high for 3-4 hours. The stew is done when the turkey is tender and the vegetables are cooked through.
Serve the stew hot, garnished with fresh herbs and crusty bread on the side. You can also serve it with a side salad or roasted vegetables for a well-rounded meal.
Tips for Perfect Results
The quality of your ingredients will directly impact the flavor and texture of your stew. Choose fresh, seasonal vegetables and lean, organic turkey for the best results.
Cook the turkey until it's just done, then remove it from the heat. Overcooking can make the turkey dry and tough, so it's better to err on the side of caution.
Onions, garlic, and celery are classic aromatics that add depth and complexity to the stew. Saute them in oil before adding the other ingredients for added flavor.
A splash of vinegar or a squeeze of fresh lemon juice can help balance the flavors in the stew. Don't be afraid to experiment and find the perfect balance for your taste.
Once the stew is cooked, let it rest for 10-15 minutes before serving. This allows the flavors to meld together and the meat to relax, making it more tender and juicy.
The beauty of this recipe is that you can customize it to your taste. Feel free to add your favorite spices, herbs, or seasonings to make the stew your own.
Serve the stew with a side of crusty bread, a green salad, or roasted vegetables to make it a well-rounded meal. You can also add some crusty bread or crackers to the stew for added texture.
This stew freezes beautifully, making it a great option for meal prep or future meals. Simply portion it out into individual containers, label, and freeze for up to 3 months.
Common Mistakes to Avoid
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Overcrowding the Slow Cooker:
Fix: Make sure to leave enough space between the ingredients for the stew to cook evenly. If necessary, cook the stew in batches or use a larger slow cooker.
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Not Browning the Turkey:
Fix: Take the time to brown the turkey before adding it to the slow cooker. This step adds flavor and texture to the stew, and it's worth the extra effort.
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Not Seasoning Enough:
Fix: Don't be shy with the seasonings – add salt, pepper, and your favorite herbs and spices to taste. You can always add more, but it's harder to remove excess seasonings from the stew.
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Not Letting it Rest:
Fix: Let the stew rest for 10-15 minutes before serving. This allows the flavors to meld together and the meat to relax, making it more tender and juicy.
Variations & Substitutions
Replace the turkey with extra firm tofu, tempeh, or seitan, and add more vegetables like mushrooms, bell peppers, and zucchini.
Replace the all-purpose flour with gluten-free flour, and be sure to check the ingredients of the broth and seasonings to ensure they are gluten-free.
Replace the heavy cream or half-and-half with a non-dairy milk like almond, soy, or coconut milk, and be sure to check the ingredients of the broth and seasonings to ensure they are dairy-free.
Add diced jalapenos or serrano peppers to the stew for an extra kick of heat. You can also add a sprinkle of red pepper flakes or hot sauce for added spice.
Add some Mediterranean flair to the stew by adding Kalamata olives, artichoke hearts, and sun-dried tomatoes. You can also add a sprinkle of feta cheese for extra flavor.
Add some Indian-inspired spices like cumin, coriander, and turmeric to the stew. You can also add some coconut milk or yogurt for extra creaminess.
Storage & Make-Ahead
The stew can be stored at room temperature for up to 2 hours. After 2 hours, it's best to refrigerate or freeze the stew to prevent bacterial growth.
The stew can be stored in the refrigerator for up to 3 days. Let it cool to room temperature before refrigerating, and reheat it to an internal temperature of 165°F (74°C) before serving.
The stew can be frozen for up to 3 months. Let it cool to room temperature before freezing, and reheat it to an internal temperature of 165°F (74°C) before serving. When reheating, you can add a little water or broth to thin out the stew if it's too thick.
Frequently Asked Questions
Can I make this ahead of time?
Yes! You can prepare this recipe up to 2 days in advance. Store it covered in the refrigerator and bring to room temperature before serving. The flavors actually improve as they meld together overnight.
Can I freeze the stew?
Yes, you can freeze the stew for up to 3 months. Let it cool to room temperature before freezing, and reheat it to an internal temperature of 165°F (74°C) before serving. When reheating, you can add a little water or broth to thin out the stew if it's too thick.
What type of turkey should I use?
You can use either turkey breast or thighs for this recipe. If you prefer a leaner protein, use breast meat. If you prefer a richer, more tender protein, use thighs.
Can I add other vegetables to the stew?
Yes, you can add other vegetables to the stew. Some options include mushrooms, bell peppers, zucchini, and green beans. Just be sure to adjust the cooking time based on the vegetables you add.
Is this recipe gluten-free?
Yes, this recipe is gluten-free as long as you use gluten-free broth and seasonings. Be sure to check the ingredients of the broth and seasonings to ensure they are gluten-free.
Can I make this recipe in a Dutch oven?
Yes, you can make this recipe in a Dutch oven. Simply brown the turkey and cook the vegetables in the Dutch oven, then add the broth and seasonings and bring to a simmer. Cover the Dutch oven and transfer it to the oven, where you can cook the stew at 300°F (150°C) for 2-3 hours, or until the turkey is tender and the vegetables are cooked through.
Can I make this recipe in a pressure cooker?
Yes, you can make this recipe in a pressure cooker. Simply brown the turkey and cook the vegetables in the pressure cooker, then add the broth and seasonings and cook on high pressure for 20-30 minutes, or until the turkey is tender and the vegetables are cooked through.
How do I reheat the stew?
You can reheat the stew in the microwave, on the stovetop, or in the oven. If reheating in the microwave, heat it in 30-second increments, stirring between each heating, until the stew is hot and steaming. If reheating on the stovetop, heat it over low heat, stirring occasionally, until the stew is hot and steaming. If reheating in the oven, heat it in a covered dish at 300°F (150°C) for 20-30 minutes, or until the stew is hot and steaming.
slow cooker turkey and winter vegetable stew for family suppers
Ingredients
- 1 lb boneless, skinless turkey breast or thighs, cut into 1-inch pieces
- 2 medium carrots, peeled and chopped
- 2 medium potatoes, peeled and chopped
- 1 large onion, chopped
- 3 cloves garlic, minced
- 1 cup frozen peas and carrots
- 1 cup chicken broth
- 1/2 cup diced tomatoes
- 1 tsp dried thyme
- 1/2 tsp salt
- 1/4 tsp black pepper
Instructions
- Step 1: Prepare the ingredients. Chop the onion, carrots, and potatoes. Mince the garlic. Cut the turkey into 1-inch pieces.
- Step 2: Brown the turkey. Heat a skillet over medium-high heat. Add the turkey and cook until browned, about 5 minutes. Remove from heat and set aside.
- Step 3: Add the ingredients to the slow cooker. Add the chopped onion, carrots, potatoes, garlic, browned turkey, frozen peas and carrots, chicken broth, diced tomatoes, thyme, salt, and pepper to the slow cooker. Stir to combine.
- Step 4: Cook the stew. Cook the stew on low for 6 hours or high for 3 hours.
- Step 5: Serve and enjoy. Serve the stew hot, garnished with fresh herbs if desired.
- Step 6: Store leftovers. Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze for up to 2 months.
Recipe Notes
- You can use either boneless, skinless turkey breast or thighs for this recipe.
- If using frozen turkey, thaw it first before cutting it into pieces.
- You can also add other vegetables like celery, mushrooms, or bell peppers to the stew.
- For a creamier stew, add 1/4 cup of heavy cream or half-and-half towards the end of cooking time.
