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Slow Cooker Turkey and Vegetables
Slow Cooker Turkey and Vegetables
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Prep Time:
25 minutes
Cook Time:
480 minutes
Total Time:
505 minutes
Delicious slow-cooked Turkey Stew with artichokes, squash, tomatoes, garbanzo beans, and dill. Serve over egg noodles for a satisfying meal.
Ingredients:
  • 2 pounds skinless turkey thighs, cubed
  • 1 (14.5 ounce) can diced tomatoes with juice
  • 1 (6.5 ounce) jar artichoke hearts, drained
  • 3 parsnips, peeled and cubed
  • 0.5 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
Instructions:
  • Season the turkey thigh cubes with salt and black pepper and transfer them to a slow cooker. Top with diced tomatoes and artichoke hearts. Add parsnips, baby carrots, yellow squash, green bell pepper, and pour in enough chicken broth to cover the ingredients. Drop in bouillon cubes. Cover and cook on Low for 8 to 10 hours. Add garbanzo beans in the final hour. Finish with a sprinkle of fresh dill before serving.

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