Slow Cooker Creamy Turkey Stew
- Level
- very easy
- Prep Time
- 10 mins
- Total Time
- 6 h 20 m
- Serves
- 6
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
Directions
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.
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Nutritional Facts
- Nutrition Description:
- Per serving (⅙ recipe):
- Calories:
- 400
- Fat:
- 13 g
- Saturated Fat:
- 7 g
- Carbs:
- 38 g
- Fibre:
- 5 g
- Sugar:
- 6 g
- Cholesterol:
- 120 mg
- Protein:
- 34 g
- Sodium:
- 850 mg