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Why You'll Love This warm slow cooker turkey stew with sweet potatoes and carrots
- Easy to Make: This recipe is incredibly simple to prepare, and the slow cooker does all the work for you.
- Hearty and Comforting: The combination of turkey, sweet potatoes, and carrots makes for a filling and satisfying meal that's perfect for chilly evenings.
- Customizable: You can easily customize this recipe to suit your tastes by adding your favorite spices or herbs.
- Perfect for Meal Prep: This recipe makes a large batch of stew that's perfect for meal prep or feeding a crowd.
- Healthy and Nutritious: This recipe is packed with nutritious ingredients like sweet potatoes, carrots, and turkey, making it a great option for a healthy meal.
- Cost-Effective: This recipe is very budget-friendly, and you can easily make it for under $10.
- Freezer-Friendly: You can easily freeze this stew for up to 3 months, making it a great option for meal prep.
- Delicious Leftovers: This stew is just as delicious the next day, and you can easily reheat it for a quick and easy meal.
Ingredient Breakdown
The key ingredients in this recipe are the turkey, sweet potatoes, carrots, onions, garlic, and chicken broth. The turkey provides a lean protein source, while the sweet potatoes and carrots add natural sweetness and creamy texture. The onions and garlic add a depth of flavor and aroma, while the chicken broth helps to bring everything together. When selecting your ingredients, choose fresh and high-quality options whenever possible. For the turkey, you can use either boneless, skinless turkey breast or thighs, depending on your preference. For the sweet potatoes, choose ones that are firm and have no signs of sprouting. For the carrots, choose ones that are fresh and have no signs of wilting.
How to Make warm slow cooker turkey stew with sweet potatoes and carrots
Chop the onions, carrots, and sweet potatoes into bite-sized pieces. Mince the garlic and set aside.
Heat a large skillet over medium-high heat. Add the turkey and cook until browned on all sides, about 5-7 minutes. Remove the turkey from the skillet and set aside.
Reduce the heat to medium and add the chopped onions to the skillet. Cook until the onions are softened and translucent, about 5 minutes.
Add the minced garlic and your desired spices to the skillet and cook for 1 minute, until fragrant.
Add the browned turkey, chopped sweet potatoes, carrots, and chicken broth to the slow cooker. Stir to combine, then add the cooked onion and garlic mixture.
Cook the stew on low for 6-8 hours or on high for 3-4 hours, until the turkey is cooked through and the sweet potatoes and carrots are tender.
Season the stew with salt and pepper to taste, then serve hot, garnished with fresh herbs if desired.
Tips for Perfect Results
Choose fresh and high-quality ingredients, including fresh herbs and spices, to ensure the best flavor and texture.
Make sure to cook the turkey until it's just done, as overcooking can make it dry and tough.
Add aromatics like onions, garlic, and celery to the skillet before adding the turkey for added depth of flavor.
Choose a slow cooker that's large enough to hold all the ingredients, but not so large that the stew is too thin.
Let the stew rest for 10-15 minutes before serving to allow the flavors to meld together and the meat to relax.
Don't be afraid to experiment with different spices and herbs to find the combination that you like best.
Serve the stew with crusty bread or over mashed potatoes for a filling and satisfying meal.
Make a large batch of the stew and portion it out into individual containers for a quick and easy meal prep option.
Common Mistakes to Avoid
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Overcooking the Turkey: Overcooking the turkey can make it dry and tough. Make sure to cook it until it's just done, then let it rest before serving.
Fix: Use a meat thermometer to ensure the turkey is cooked to a safe internal temperature, and let it rest for 10-15 minutes before serving.
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Not Browning the Turkey: Not browning the turkey can result in a lack of flavor and texture. Make sure to brown the turkey on all sides before adding it to the slow cooker.
Fix: Use a large skillet to brown the turkey on all sides, then add it to the slow cooker.
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Not Using Aromatics: Not using aromatics like onions, garlic, and celery can result in a lack of depth of flavor. Make sure to add these ingredients to the skillet before adding the turkey.
Fix: Add aromatics like onions, garlic, and celery to the skillet before adding the turkey, and cook until they're softened and fragrant.
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Not Letting it Rest: Not letting the stew rest before serving can result in a lack of flavor and texture. Make sure to let it rest for 10-15 minutes before serving.
Fix: Let the stew rest for 10-15 minutes before serving, and use this time to prepare any sides or garnishes.
Variations & Substitutions
Add diced jalapenos or red pepper flakes to the stew for an extra kick of heat.
Add sliced mushrooms and leeks to the stew for added depth of flavor and texture.
Use different types of sweet potatoes and carrots, such as purple sweet potatoes and orange carrots, for a pop of color and added nutrition.
Add canned white beans, such as cannellini or Great Northern beans, to the stew for added protein and fiber.
Replace the turkey with extra firm tofu or tempeh, and add additional vegetables such as zucchini and bell peppers.
Replace the all-purpose flour with gluten-free flour, and use gluten-free chicken broth to make the stew gluten-free.
Storage & Make-Ahead
The stew can be stored at room temperature for up to 2 hours. After 2 hours, it's recommended to refrigerate or freeze the stew to prevent bacterial growth.
The stew can be stored in the refrigerator for up to 3 days. Let it cool to room temperature, then transfer it to an airtight container and refrigerate. Reheat the stew to an internal temperature of 165°F (74°C) before serving.
The stew can be frozen for up to 3 months. Let it cool to room temperature, then transfer it to an airtight container or freezer bag and freeze. When you're ready to eat it, thaw the stew overnight in the refrigerator, then reheat it to an internal temperature of 165°F (74°C) before serving.
Frequently Asked Questions
Can I make this ahead of time?
Yes! You can prepare this recipe up to 2 days in advance. Store it covered in the refrigerator and bring to room temperature before serving. The flavors actually improve as they meld together overnight.
Can I freeze this recipe?
Yes! This recipe freezes beautifully. Let it cool to room temperature, then transfer it to an airtight container or freezer bag and freeze. When you're ready to eat it, thaw the stew overnight in the refrigerator, then reheat it to an internal temperature of 165°F (74°C) before serving.
Can I make this in a Dutch oven?
Yes! You can make this recipe in a Dutch oven on the stovetop or in the oven. Brown the turkey and cook the vegetables in the Dutch oven, then add the remaining ingredients and simmer on the stovetop or in the oven until the turkey is cooked through and the sweet potatoes and carrots are tender.
Can I use different types of protein?
Yes! You can use different types of protein such as chicken, beef, or pork in place of the turkey. Just adjust the cooking time and temperature as needed to ensure the protein is cooked through.
Can I add other vegetables to the stew?
Yes! You can add other vegetables such as zucchini, bell peppers, and mushrooms to the stew. Just adjust the cooking time and temperature as needed to ensure the vegetables are tender.
Is this recipe gluten-free?
Yes! This recipe is gluten-free, making it a great option for those with gluten intolerance or sensitivity. Just be sure to use gluten-free chicken broth and flour to ensure the recipe remains gluten-free.
Can I make this in a slow cooker?
Yes! This recipe is perfect for a slow cooker. Brown the turkey and cook the vegetables in a skillet, then transfer everything to the slow cooker and cook on low for 6-8 hours or on high for 3-4 hours.
How do I reheat the stew?
To reheat the stew, simply place it in the refrigerator overnight to thaw, then reheat it on the stovetop or in the microwave until it reaches an internal temperature of 165°F (74°C). You can also reheat it in the oven at 350°F (180°C) for 20-30 minutes, or until hot and bubbly.
warm slow cooker turkey stew with sweet potatoes and carrots
Ingredients
- 1 lb boneless, skinless turkey breast or thighs, cut into 1-inch pieces
- 2 medium sweet potatoes, peeled and cubed
- 4 medium carrots, peeled and sliced
- 1 large onion, chopped
- 3 cloves garlic, minced
- 1 cup chicken broth
- 1/2 cup water
- 1 tbsp olive oil
- 1 tsp dried thyme
- 1/2 tsp salt
- 1/4 tsp black pepper
Instructions
- Step 1: Prepare the ingredients. Peel and chop the sweet potatoes and carrots. Chop the onion and mince the garlic. Cut the turkey into 1-inch pieces.
- Step 2: Heat the oil in the slow cooker. Add the olive oil to the slow cooker and heat it on high for 10 minutes.
- Step 3: Add the turkey and cook until browned. Add the turkey to the slow cooker and cook until browned on all sides, about 5 minutes.
- Step 4: Add the onion and garlic and cook until softened. Add the chopped onion and minced garlic to the slow cooker and cook until softened, about 5 minutes.
- Step 5: Add the sweet potatoes, carrots, chicken broth, water, thyme, salt, and pepper. Add the chopped sweet potatoes, sliced carrots, chicken broth, water, dried thyme, salt, and pepper to the slow cooker. Stir to combine.
- Step 6: Cook on low for 6-8 hours. Cook the stew on low for 6-8 hours or on high for 3-4 hours.
- Step 7: Serve hot. Serve the stew hot, garnished with fresh herbs if desired.
Recipe Notes
- You can also make this recipe in a Dutch oven on the stovetop or in the oven. Brown the turkey and cook the vegetables in a pot on the stovetop, then add the remaining ingredients and simmer for 30 minutes. Alternatively, cook in the oven at 300°F (150°C) for 2-3 hours.
- To make this recipe ahead of time, prepare the ingredients and store them in the refrigerator overnight. Cook the stew in the slow cooker the next day.
- You can substitute other vegetables, such as potatoes or parsnips, for the sweet potatoes and carrots.
- To make this recipe more substantial, serve with crusty bread or over mashed potatoes.
