Skip to Content
A message to our customers on COVID-19 Read More
Makes
Serves: 6
Level
very easy
Prep Time
10
Total Time
380

Ingredients

2 tbsp
butter, divided
30 mL
4
carrots, coarsely chopped
4
celery stalks, coarsely chopped
1
onion, coarsely chopped
½ tsp
salt, divided
2 mL
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
30 mL
¼ cup
white wine
60 mL
3 cups
chicken broth
750 mL
½ cup
35% whipping cream
125 mL
1 cup
frozen corn
250 mL
1 cup
frozen peas
250 mL

Method

Step 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.
Step 2
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.
Step 3
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.
Share This

Nutritional Facts Per Serving

Nutrition Description:
Per serving (⅙ recipe):
Calories:
400
Fat:
13 g
Saturated Fat:
7 g
Carbs:
38 g
Sugar:
6 g
Protein:
34 g
Cholesterol:
120 mg
Fiber:
5 g
Sodium:
850 mg