Slow Cooker Creamy Turkey Stew

6
Easy
Soups

Characteristics

Nutritional Facts Per Serving

400
Calories
34 g
Protein
38 g
Carbs
5 g
fiber
Show all nutrition facts

Nutritional Facts

1 6
  • Amount For Serving % Daily Value
  • Calories 400
  • Lipides 13 g
    • Saturated fat  7 g
  • Cholesterol 120 mg
  • Sodium  850 mg
  • Carbs 38 g
    • fiber  5 g
    • Sugar  6 g
  • Protein 34 g

Ingredients

  • 2 tbsp (30 mL) butter, divided
  • 4 carrots, coarsely chopped
  • 4 celery stalks, coarsely chopped
  • 1 onion, coarsely chopped
  • ½ tsp (2 mL) salt, divided
  • 2 yellow-fleshed potatoes, cut into large dice
  • 1 boneless, skinless turkey breast, cut into 1-in. (2.5-cm) dice
  • 2 tbsp (30 mL) all-purpose flour
  • ¼ cup (60 mL) white wine
  • 3 cups (750 mL) chicken broth
  • ½ cup (125 mL) 35% whipping cream
  • 1 cup (250 mL) frozen corn
  • 1 cup (250 mL) frozen peas

Method

        
  1. Heat 1 tbsp (15 mL) butter in large saucepan over medium heat. Add carrots, celery, onion and ¼ tsp (1 mL) salt. Cook, stirring, 4 to 5 min., or until vegetables begin to brown. Transfer to slow cooker. Add potatoes to slow cooker.
  2.     
  3. In bowl, toss turkey pieces with flour and remaining ¼ tsp (1 mL) salt. Heat remaining 1 tbsp (15 mL) butter in medium saucepan over medium heat. Add turkey and brown on all sides, about 2 to 3 min. Transfer turkey to slow cooker. Keeping saucepan on medium heat, pour in white wine and cook 2 min., scraping up any browned bits with a wooden spoon. Add chicken broth and bring to a boil. Add to slow cooker.
  4. Cover slow cooker; set on low. Cook 6 hr., or until vegetables are tender, turkey is cooked through and liquid has thickened slightly. With 30 min. remaining to end of cook time, stir in cream, corn and peas. Cover again and finish cooking. Serve with crusty bread.

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