Slow Cooker Turkey Stew Recipe - Dr. Axe

Slow Cooker Turkey Stew Recipe

Crockpot turkey stew recipe - Dr. Axe

Slow cooker 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 Slow Cooker Turkey Stew is a surefire way to ensure you have a healthy meal on the table no matter what the season. Like my slow cooker 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.

Crockpot turkey stew step 1 - Dr. Axe

Start by adding the turkey, celery, leeks and spices into the slow cooker. 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.

Crockpot turkey stew step 2 - Dr. Axe

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 slow cooker 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 slow cooker 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.

Total Time

3 hours



Diet Type



  • 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)


  1. Place turkey, leeks, celery and spices into slow cooker. Turn on high and sauté until leeks become translucent.
  2. 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.
  3. Remove cinnamon stick just prior to serving.

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  1. Mark on

    I recommend sautéing the chicken in olive oil and then adding it to the slow cooker. You can tell the leeks, or my substitute – green onions have become translucent better. Also your recipe states to put on high but if you don’t drizzle a little oil on leeks/onions they will burn.

  2. Marie James on

    Hi Dr. Axe.
    I am hoping you may direct me to a good protein powder please. I have been following you for a couple of years. I have been using Beachbody vegan chocolate shakeology shakes but was wondering if you may have something I could try. I have been diagnosed with type 2 diabetes. I am trying to eliminate all sugar, carbs, dairy and gluten. I am looking to reverse my diabetes. I am using berberine instead of metformin. I also have hypothyroidism. I do enjoy my morning shake so would appreciate any product suggestions you may have. With sincere thanks.

  3. Darby on

    Dr. Axe,
    I think my need vitamin b-3. I am eating all the above but still tried. I am having trouble with skin cancers, all basal cell. I was told eating these foods and a b-3 supplement would help me.


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