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Why You'll Love This batch cooked slow cooker turkey and winter vegetable stew with garlic
- Easy to Make: This recipe is incredibly simple to prepare, with minimal prep time and a hands-off cooking process.
- Customizable: Feel free to get creative with the ingredients and add your favorite vegetables or spices to make the recipe your own.
- Healthy and Nutritious: This stew is packed with lean protein, fiber-rich vegetables, and essential vitamins and minerals, making it a great option for a healthy meal.
- Perfect for Meal Prep: This recipe makes a large batch, perfect for meal prep or freezing for later.
- Comforting and Delicious: The combination of tender turkey, flavorful vegetables, and rich broth is sure to become a new favorite comfort food.
- Slow Cooker Friendly: This recipe is perfect for busy days, as it can be cooked entirely in a slow cooker, allowing you to come home to a ready-to-eat meal.
- Cost-Effective: This recipe is budget-friendly and can be made with affordable ingredients, making it a great option for a weeknight dinner.
- Make-Ahead Friendly: This recipe can be made ahead of time and refrigerated or frozen for later, making it perfect for meal prep or special occasions.
Ingredient Breakdown
The key ingredients in this recipe are the turkey breast, winter vegetables (such as carrots, potatoes, and parsnips), garlic, and chicken broth. The turkey breast provides lean protein, while the winter vegetables add natural sweetness and fiber. The garlic adds a pungent flavor, while the chicken broth provides a rich and savory base for the stew. When selecting the ingredients, look for fresh and high-quality options. For the turkey breast, choose a boneless and skinless breast with no added hormones or preservatives. For the winter vegetables, choose a variety of colorful vegetables that are firm and free of blemishes. For the garlic, choose fresh and plump cloves with no signs of sprouting. Finally, for the chicken broth, choose a low-sodium broth with no added preservatives or artificial flavorings.
How to Make batch cooked slow cooker turkey and winter vegetable stew with garlic
Chop the onion, carrots, potatoes, and parsnips into bite-sized pieces. Mince the garlic cloves and set aside.
Heat a large skillet over medium-high heat and add the turkey breast. Cook until browned on all sides, about 5-7 minutes. Remove from heat and set aside.
In the same skillet, add the chopped onion, carrots, potatoes, and parsnips. Cook until the vegetables are tender, about 10-12 minutes. Add the minced garlic and cook for an additional 1-2 minutes.
In a large slow cooker, add the browned turkey breast, sautéed vegetables, and chicken broth. Stir to combine and season with salt and pepper to taste.
Cook the stew on low for 6-8 hours or high for 3-4 hours. When the turkey is tender and the vegetables are cooked through, remove from heat and let cool slightly.
Serve the stew hot, garnished with fresh herbs and crusty bread on the side. Enjoy!
Tips for Perfect Results
Choose fresh and high-quality ingredients to ensure the best flavor and texture.
Cook the turkey until it's tender and juicy, but not overcooked or dry.
Add the garlic and herbs towards the end of cooking to preserve their flavor and aroma.
Let the stew rest for 10-15 minutes before serving to allow the flavors to meld together.
Feel free to experiment with different spices and seasonings to make the recipe your own.
Serve the stew with crusty bread, salad, or roasted vegetables to make it a complete meal.
Common Mistakes to Avoid
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Overcooking the Turkey:
Fix: Cook the turkey until it's tender and juicy, but not overcooked or dry. Use a meat thermometer to ensure the internal temperature reaches 165°F (74°C).
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Not Browning the Turkey:
Fix: Brown the turkey breast on all sides before adding it to the slow cooker to create a rich and flavorful crust.
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Not Seasoning Enough:
Fix: Season the stew generously with salt, pepper, and herbs to bring out the flavors of the ingredients.
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Not Letting it Rest:
Fix: Let the stew rest for 10-15 minutes before serving to allow the flavors to meld together and the turkey to stay juicy.
Variations & Substitutions
Replace the turkey breast with tempeh, tofu, or seitan for a vegetarian version.
Replace the all-purpose flour with gluten-free flour to make the recipe gluten-free.
Replace the chicken broth with dairy-free broth and omit the heavy cream for a dairy-free version.
Add diced jalapeños or red pepper flakes to the stew for an extra kick of heat.
Add feta cheese, olives, and sun-dried tomatoes to the stew for a Mediterranean twist.
Add curry powder, cumin, and coriander to the stew for an Indian-inspired flavor.
Storage & Make-Ahead
Store the stew at room temperature for up to 2 hours. After 2 hours, refrigerate or freeze the stew to prevent bacterial growth.
Store the stew in the refrigerator for up to 3-4 days. Reheat the stew to an internal temperature of 165°F (74°C) before serving.
Store the stew in the freezer for up to 3-4 months. Thaw the stew overnight in the refrigerator and reheat 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 the stew?
Yes! You can freeze the stew for up to 3-4 months. Thaw the stew overnight in the refrigerator and reheat to an internal temperature of 165°F (74°C) before serving.
What type of turkey breast should I use?
You can use either boneless, skinless turkey breast or bone-in, skin-on turkey breast. If using bone-in, skin-on turkey breast, remove the skin and bones before serving.
Can I use other types of protein?
Yes! You can use other types of protein such as chicken breast, pork tenderloin, or beef stew meat. Adjust the cooking time and seasonings accordingly.
How do I prevent the stew from becoming too thick?
You can prevent the stew from becoming too thick by adding more chicken broth or water. You can also add a little bit of cornstarch or flour to thicken the stew if it becomes too thin.
Can I make this recipe 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 chicken broth and simmer until the stew is cooked through.
How do I serve the stew?
You can serve the stew hot, garnished with fresh herbs and crusty bread on the side. You can also serve it with a side of rice, noodles, or roasted vegetables.
Can I make this recipe in a slow cooker?
Yes! You can make this recipe in 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 high for 3-4 hours.
batch cooked slow cooker turkey and winter vegetable stew with garlic
Ingredients
- 1 pound boneless, skinless turkey breast or thighs
- 2 medium carrots, peeled and chopped
- 2 medium potatoes, peeled and chopped
- 1 large onion, chopped
- 3 cloves garlic, minced
- 2 cups mixed winter vegetables (such as green beans, peas, and corn)
- 1 cup chicken broth
- 1/2 cup diced tomatoes
- 1 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Step 1: Prepare the ingredients. Chop the onion, carrots, and potatoes. Mince the garlic. Cut the turkey into bite-sized pieces.
- Step 2: Brown the turkey. 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.
- Step 3: Sauté the onion and garlic. Reduce the heat to medium and add the chopped onion to the skillet. Cook until the onion is translucent, about 5 minutes. Add the minced garlic and cook for an additional minute.
- Step 4: Add the remaining ingredients to the slow cooker. Add the browned turkey, sautéed onion and garlic, chopped carrots and potatoes, mixed winter vegetables, chicken broth, diced tomatoes, thyme, salt, and pepper to the slow cooker. Stir to combine.
- Step 5: Cook the stew. Cover the slow cooker and cook on low for 6 hours or high for 3 hours.
- Step 6: Serve and enjoy. Serve the stew hot, garnished with fresh herbs if desired.
Recipe Notes
- Storage tip: Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze for up to 2 months.
- Make ahead: Prepare the ingredients and assemble the stew up to a day in advance. Cook the stew on the day of serving.
- Substitution: Substitute the turkey with chicken or beef if preferred.
- Pro tip: Use a slow cooker liner to make cleanup easier.
