Crockpot recipes are often relegated to cold weather months. Lower temperatures and frosty windows seems to signal that it’s time to prepare things in the all-in-one dish, while warmer temps lend themselves to the grill. Can I be the first to say that’s not always a wise move?
This Crockpot Turkey Stew is a surefire way to ensure you have a healthy meal on the table no matter what the season. Like my crockpot breakfast recipes, it’s cooked entirely in one pot — that’s right, it’s a one-dish meal! Depending on your setting, this stew is ready in a few hours, perfect for firing up on a Sunday afternoon, or you can leave it cooking throughout the day and return home to a waiting supper. Either way, it’s sure to satisfy.
Start by adding the turkey, celery, leeks and spices into the crockpot. Crank the heat up to high and sauté until the leeks are translucent. I enjoy using turkey in this dish, as it’s a lean white meat, but if you can’t get your hands on a good version, opt for the best chicken you can find instead.
When the leeks are cooked through, add in the squash, cinnamon stick, carrots, tomatoes and your choice of water or stock. Cover the pot and let all the ingredients simmer for 2–3 hours on high heat or 6–8 hours on low.
The crockpot will work its magic and turn this concoction into a delicious turkey stew. Don’t forget to remove the cinnamon stick before ladling bowls of this stew!
Like my turkey chili, this crockpot turkey stew is terrific for when you’re feeling uninspired or just a little lazy. It practically cooks itself! Hope you enjoy this as much as I do.
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Crockpot Turkey Stew Recipe
- 2 pounds boneless, skinless turkey (breasts, thighs, legs, etc.)
- 1 medium leek, sliced
- 2 stalks celery, chopped
- 2 teaspoons thyme
- 1 teaspoon oregano
- 1 teaspoon Italian seasoning
- 1 cup winter squash, peeled & cubed
- 1 16-ounce can organic tomatoes
- 1 cinnamon stick
- 1 medium carrot, chopped
- 3 cups chicken broth (adjust depending on how watery you like it)
- Place turkey, leeks, celery and spices into crock pot. Turn on high and sauté until leeks become translucent.
- Add squash, carrots, cinnamon stick, tomatoes, water or stock and simmer, covered, for 2–3 hours on medium or up to 6-8 hours on low.
- Remove cinnamon stick just prior to serving.
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