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Why You'll Love This slow cooker turkey stew with carrots and spinach for cold evenings
- Easy to Make: This recipe is a breeze to prepare, and can be ready in just a few hours.
- Customizable: Don't like a particular ingredient? No problem! This recipe is easy to modify to suit your tastes.
- Nourishing: This stew is packed with protein, vitamins, and minerals, making it a great option for a healthy meal.
- Comforting: There's something so special about a warm, comforting bowl of stew on a cold evening.
- Make-Ahead: This recipe can be prepared ahead of time, making it perfect for busy weeknights.
- Slow Cooker Friendly: This recipe is perfect for the slow cooker, and can simmer away all day while you're at work or running errands.
- Delicious: This stew is just plain delicious, and is sure to become a new favorite in your household.
- Perfect for Leftovers: This recipe is a great way to use up leftover turkey or vegetables, making it a great option for reducing food waste.
Ingredient Breakdown
The key ingredients in this recipe are the turkey, carrots, spinach, and broth. The turkey provides lean protein, while the carrots add natural sweetness and a pop of color. The spinach adds a boost of nutrients, and the broth helps to bring all the flavors together. When selecting your ingredients, be sure to choose the freshest spinach and carrots you can find, and use a high-quality broth for the best flavor.
How to Make slow cooker turkey stew with carrots and spinach for cold evenings
Heat a large skillet over medium-high heat, and add the turkey. Cook until browned on all sides, about 5-7 minutes. Remove from heat and set aside.
Chop the carrots and onions, and add them to the slow cooker. Cook on high for 2-3 hours, or until the vegetables are tender.
Add the browned turkey and broth to the slow cooker, and stir to combine. Cook on low for 6-8 hours, or until the turkey is cooked through and the stew is hot and bubbly.
Stir in the fresh spinach, and cook until wilted. Season with salt and pepper to taste.
Serve hot, garnished with fresh herbs if desired. Enjoy!
Tips for Perfect Results
The broth is the foundation of this stew, so be sure to use a high-quality broth for the best flavor.
The vegetables should be tender, but still crisp. Avoid overcooking, as this can make the stew mushy and unappetizing.
The spinach will wilt quickly, so be sure to add it at the end of cooking time to preserve its texture and flavor.
This recipe is a great base for experimentation. Try adding different spices or herbs to give the stew a unique flavor.
This recipe is a great way to use up leftover turkey. Simply shred or chop the cooked turkey and add it to the stew.
Serve the stew with some crusty bread or over mashed potatoes for a filling and satisfying meal.
Common Mistakes to Avoid
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Overcooking the Turkey:
Fix: Be sure to cook the turkey until it reaches an internal temperature of 165°F. Avoid overcooking, as this can make the turkey dry and tough.
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Not Browning the Turkey:
Fix: Browning the turkey adds flavor and texture to the stew. Be sure to brown the turkey on all sides before adding it to the slow cooker.
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Not Using Fresh Spinach:
Fix: Fresh spinach adds a burst of flavor and nutrients to the stew. Be sure to use fresh spinach for the best results.
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Not Seasoning the Stew:
Fix: Seasoning the stew is important for bringing out the flavors. Be sure to taste and adjust the seasoning as needed.
Variations & Substitutions
Replace the turkey with sautéed mushrooms or tofu for a vegetarian version of the stew.
Use gluten-free broth and be sure to check the ingredients of any store-bought spices or seasonings to ensure they are gluten-free.
Replace any dairy products with non-dairy alternatives, such as coconut milk or almond milk.
Add some diced jalapenos or red pepper flakes to give the stew a spicy kick.
Use low-sodium broth and be mindful of the amount of salt used in the recipe to create a low-sodium version of the stew.
This recipe is perfect for the slow cooker. Simply brown the turkey and cook the vegetables, then add everything to the slow cooker and cook on low for 6-8 hours.
Storage & Make-Ahead
The stew can be stored at room temperature for up to 2 hours. After 2 hours, it's best to refrigerate or freeze the stew to prevent bacterial growth.
The stew can be stored in the refrigerator for up to 3 days. Be sure to cool the stew to room temperature before refrigerating, and reheat to an internal temperature of 165°F before serving.
The stew can be frozen for up to 3 months. Be sure to cool the stew to room temperature before freezing, and reheat to an internal temperature of 165°F before serving. When reheating, you can thaw the stew overnight in the refrigerator or reheat it directly from the freezer.
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 use frozen spinach instead of fresh?
While fresh spinach is preferred for the best flavor and texture, you can use frozen spinach as a substitute. Simply thaw the spinach and squeeze out as much water as possible before adding it to the stew.
Can I make this recipe in a Dutch oven instead of a slow cooker?
Yes! You can make this recipe in a Dutch oven on the stovetop or in the oven. Simply brown the turkey and cook the vegetables, then add everything to the Dutch oven and cook on low for 2-3 hours, or until the turkey is cooked through and the stew is hot and bubbly.
Can I add other vegetables to the stew?
Yes! This recipe is a great base for adding other vegetables. Some options include diced bell peppers, sliced mushrooms, or chopped zucchini. Simply add the vegetables to the stew and cook until they are tender.
Can I make this recipe gluten-free?
Yes! This recipe can be made gluten-free by using gluten-free broth and being mindful of the ingredients of any store-bought spices or seasonings. Be sure to check the labels to ensure that they are gluten-free.
Can I freeze the stew for later?
Yes! The stew can be frozen for up to 3 months. Be sure to cool the stew to room temperature before freezing, and reheat to an internal temperature of 165°F before serving. When reheating, you can thaw the stew overnight in the refrigerator or reheat it directly from the freezer.
Can I make this recipe in a Instant Pot instead of a slow cooker?
Yes! You can make this recipe in an Instant Pot. Simply brown the turkey and cook the vegetables, then add everything to the Instant Pot and cook on high pressure for 10-15 minutes, or until the turkey is cooked through and the stew is hot and bubbly.
slow cooker turkey stew with carrots and spinach for cold evenings
Ingredients
- 1 pound boneless, skinless turkey breast or thighs
- 2 medium carrots, peeled and chopped
- 2 cups fresh spinach leaves
- 1 large onion, chopped
- 3 cloves garlic, minced
- 1 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 cups chicken broth
- 1/2 cup diced tomatoes
Instructions
- Step 1: Prepare the Ingredients. Chop the onion, carrots, and garlic. Season the turkey with salt, pepper, and thyme.
- Step 2: Brown the Turkey. In a large skillet, heat some oil over medium-high heat. Add the turkey and cook until browned on all sides.
- Step 3: Add Aromatics. Add the chopped onion, carrots, and garlic to the skillet. Cook until the vegetables are tender.
- Step 4: Add Broth and Tomatoes. Add the chicken broth, diced tomatoes, and browned turkey to the slow cooker. Stir to combine.
- Step 5: Cook the Stew. Cook the stew on low for 6 hours or high for 3 hours.
- Step 6: Add Spinach. Stir in the fresh spinach leaves and cook until wilted.
Recipe Notes
- You can use frozen spinach if fresh spinach is not available. Just thaw and squeeze out excess water before using.
- For a thicker stew, mix 1 tablespoon of cornstarch with 2 tablespoons of water and add to the stew 30 minutes before serving.
- You can also add other vegetables like potatoes, zucchini, or bell peppers to the stew if you like.
- Leftovers can be stored in the refrigerator for up to 3 days or frozen for up to 2 months.
