Slow Cooker Turkey Stew

4 from 15 votes

This turkey stew will have you going back for seconds!

When cooking a turkey, there are always leftovers. A tasty way to use up any extra meat is to create a savory Turkey Stew. If you would like more vegetables, you can add green beans, corn, or any of your favorites. It’s the combination of delicious veggies, spices, and shredded turkey that make this stew the ultimate “feel good” meal.

Minimum Crock Pot Size: 5 quarts

Some other tasty Skinny Ms. stews and soups include:

Slow Cooker Beef Stew
Slow Cooker Lentil and Veggie Stew
Skinny Ms. Chunky Turkey and Vegetable Soup

You might also like some of these other Slow Cooker Recipes by Skinny Ms.

4 from 15 votes

Slow Cooker Turkey Stew

Create a healthy and hearty stew with your turkey leftovers and a variety of vegetables all in one pot!
Prep Time 5 minutes
Cook Time 8 hours
Total Time 8 hours 5 minutes
Yield 6 people
Serving Size 1 cup
Course Dinner, Soup
Cuisine American
Author SkinnyMs.

Ingredients

  • 1 celery stalk diced
  • 1/2 cup onion diced
  • 2 garlic cloves minced
  • 1 potato large, cut into 1/2 inch cubes
  • 2 carrots peeled and sliced
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon red pepper flakes crushed
  • 1 cup peas frozen
  • 2 cups chicken broth fat-free low sodium
  • 14.5 ounces canned fire roasted tomatoes
  • kosher or sea salt to taste
  • 2 cups chicken cubes or turkey, cooked

Instructions

  • Add all the above ingredients, except turkey to the slow cooker, stir to combine.
  • Cover and cook on low 8 hours or until carrots are tender. Add leftover turkey, the last 30 minutes of cooking time and cook until heated through.

Nutrition Information

Serving: 1cup | Calories: 183kcal | Carbohydrates: 17g | Protein: 21g | Fat: 4g | Saturated Fat: 1g | Cholesterol: 47mg | Sodium: 253mg | Fiber: 4g | Sugar: 5g |
SmartPoints (Freestyle): 4
Keywords Gluten-Free, Kid-Friendly, Low-Carb

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25 Comments

  1. Is that really 2-3 cups turkey meat? If so how many Ounces is that and is it ground turkey, turkey breast or canned turkey?

    1. Leslie, The recipe was created for leftover Thanksgiving turkey…so I used turkey meat for the stew. That's where the 2-3 cups come in. Thanks!

    2. well I had a food scale, so it was 16 oz of cut up left over turkey meat. I used all the left over sections of the turkey that I had backed. it was breast wing leg meat thigh meat. I used it all.

    1. No it's cooked. You want the turkey meat already cooked. She said left over turkey or chicken meat. Leftover usually means that the meat was already cooked.

  2. Should I cook the chicken before I put it in the crock pot for 8 hours? The recipe calls for 1″ cubes, but it looks shredded to me? I plan on making this tomorrow, but thought I should ask! Thanks.

  3. If I wanted to add raw turkey pieces, from cut-up, raw turkey breasts, would I add it at the beginning with the rest of the ingredients? Thanks.

    1. Steph, Great question! Yes, add the raw turkey at the beginning on top of the vegetables in the slow cooker, and cook with the same directions you would the vegetables.

  4. This is the best turkey soup recipe that I have ever found! I saved time and money by using up my leftovers from the Holidays. The flavor of the spices compliments the flavor of the sweet potato beautifully. My husband complimented me on this meal and that is saying something! I will be making this again.

  5. What good is it to make "stew" without bones? All of the nutrition is lost — you're just cooking a bunch of vegetables for 8 hours! Eight hours? For a bunch of vegetables? Good grief! Then you load it up with brother from a can — full of all the additives I wanted to avoid by making "homemade" soup or stew! This, like so many "slow-cooker" recipes is a hoax.

    Why not give an actual recipe, where you stew a carcass, or meat with bones, to make healthy broth?

    1. Truefeather, You would do well to make your own broth/ stock. You are correct. Pretty soon we have an article coming out featuring stocks/ bone broth recipes. Stay tuned!

  6. I was really leery about making this for my husband because it was made with sweet potatoes and not regular potato. He loved this recipe. I actually used left over cooked turkey that I made last week and I think it was better than raw. Super tender and flavorful because it was already seasoned from when I backed it.

  7. This sounds more like a soup then a stew, I think I would thicken the broth / stock with a slurry.( a mix of flour & water or broth) to make it thicker for a stew or leave it as it for a soup.

  8. This a great receipe! I substituted a cubed sweet potato for the potato.
    In addition, After I put all the ingredients in the slow cooker except for the below. I prepared my “turkey”, a raw leg from a 10 pound free range bird.
    I deskinned it, cut it at the joint and then browned it in Pan with grapeseed oil, the chopped garlic and some chopped onions. After browning it, I put it in the oven (with temp gauges in both pieces) and cooked about 1 hour in oven on a rack partially covered with foil at 350 (with one cup stock in pan for moisture. When Temperature gauges hit 160 remove turkey and add to slow cooker.
    Also while turkey cooking, I add the 2 cooks stock to browning pan and after scraping it to get residual brown bits in stock, add this to slow cooker and start.

  9. I live in Canada and we don’t have fire roasted tomatoes, what can I use in place of them? I also don’t have a gas stove where I can roast my own tomatoes.

    1. Great question, Donna! You can use a 14 ounce can of diced tomatoes in place of the fire roasted tomatoes.

  10. This may be a stupid question but I want to make this for dinner but my slow cooker is only a 4 quart what would be the best way to cut the recipe so it will work in mine?

    1. Hi, Here you go:

      1 stalk celery, diced
      1/2 cup diced onion
      2 cloves garlic, minced
      1 medium potato, cut into 1/2-inch cubes
      1 carrot, peeled and sliced
      1/2 teaspoon black pepper
      1/4 teaspoon crushed red pepper flakes
      1/2 cup frozen peas
      2 cups chicken broth (fat free, low sodium)
      1 (14.5 oz.) can fire roasted tomatoes
      Kosher or sea salt to taste
      1 1/2 cups (cooked) leftover turkey or chicken cubes

      Should now work fine in a 4 quart slow cooker. 🙂

  11. Following CDC guidance I spent Thanksgiving and Christmas by myself. But I love turkey, and it’s always on great sale prices just before those two holidays. So I bought and cooked a turkey just for me—both times—and froze all the breast meat. I’ve made this turkey stew once so far, and will definitely be making it many more times! One question: Recipe says use ‘one stalk’ of celery. Is that one rib? Or all the ribs that are attached to one base? Googling showed both used to mean a stalk. I used one rib, and the stew was delicious, but the photo shows more celery than I remember my stew having.5 stars

    1. Heidi, Yes, stalk and rib are the same. I think it’s regional.:). I’m so happy you enjoyed the stew. 🙂

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