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Recipe: Slow Cooker Turkey and Vegetables

This is an easy way to use an inexpensive cut of turkey. It is a nice filling meal when served over egg noodles. It is really a meal where you can add whatever veggies you like.

Slow Cooker Turkey And Vegetables Ingredients

  • 2 pounds skinless turkey thighs, cubed

  • salt and ground black pepper to taste

  • 1 (14.5 ounce) can diced tomatoes with juice

  • 1 (6.5 ounce) jar artichoke hearts, drained

  • 3 parsnips, peeled and cubed

  • pound baby carrots

  • 1 yellow squash, cubed

  • 1 green bell pepper, cut into chunks

  • 4 cups chicken broth, or as needed to cover

  • 2 cubes chicken bouillon

  • 1 (15 ounce) can garbanzo beans, drained

  • 1 teaspoon chopped fresh dill, or to taste

How to Make Slow Cooker Turkey And Vegetables

  1. Sprinkle the turkey thigh cubes with salt and black pepper, and place into a slow cooker. Pour the diced tomatoes over the turkey, and follow with the artichoke hearts in a layer. Place the parsnips, baby carrots, yellow squash, and green bell pepper into the cooker, and pour in the chicken broth to cover. Place the bouillon cubes into the broth. Cover, and cook on Low for 8 to 10 hours. Pour in the garbanzo beans in the last hour. Garnish with fresh dill.

Slow Cooker Turkey And Vegetables Nutritions

  • Calories: 339 calories

  • Carbohydrate: 34.3 g

  • Cholesterol: 127.3 mg

  • Fat: 6.2 g

  • Fiber: 9.2 g

  • Protein: 36.5 g

  • SaturatedFat: 1.4 g

  • ServingSize:

  • Sodium: 888.4 mg

  • Sugar: 7.3 g

  • TransFat:

  • UnsaturatedFat:

Slow Cooker Turkey And Vegetables Reviews

  • Didnt do much for us. Wouldnt repeat.

  • I thought this was a pretty good soup. I didnt add the artichokes though. I blended half of it up a little for the kids and I liked it that way too. Next time I make it, and I will, I will add more spices

  • My husband and I really enjoyed this recipe The recipe called for the turkey to be cubed but I chose to shred it for my own personal prefrence. I didnt have any artichoke hearts so I left them out but I added some frozen corn for color. I also added black beans in addition to the chick peas. For presentation, I garnished it with chopped cilantro and Mexican crumbling cheese. DeliciousI will definitely make this dish again

  • Made this for a weeknight dinner and it was very tasty I didnt have the exact vegetables called for so I subbed zucchini for the yellow squash, and red pepper for the green. I thought 4 cups was a lot so used about 2 1/2. This seemed to be the right amount. I also added some garlic. The only thing that seemed a little strange was the garbanzo beans. They werent bad; just not really necessary. I served this over a pile of rice in soup bowls and everyone enjoyed it. Healthy and filling and leftovers for lunch. Planning to make it again

  • I didnt add the artichoke hearts

Source: Slow Cooker Turkey and Vegetables

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