Slow Cooker Creamy Turkey Stew
Prep Time
Serves
Cooking Mode
2 tbsp butter, divided
4 carrots, coarsely chopped
4 celery stalks, coarsely chopped
1 onion, coarsely chopped
½ tsp 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 all-purpose flour
¼ cup white wine
3 cups chicken broth
½ cup 35% whipping cream
1 cup frozen corn
1 cup frozen peas
2 tbsp butter, divided
4 carrots, coarsely chopped
4 celery stalks, coarsely chopped
1 onion, coarsely chopped
½ tsp 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 all-purpose flour
¼ cup white wine
3 cups chicken broth
½ cup 35% whipping cream
1 cup frozen corn
1 cup frozen peas
Directions
1Heat 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.
2In 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.
3Cover 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.
Disclaimer
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Personal Note
Personal Note