Slow Cooker Turkey Stew is super easy and packed full of flavour, tender turkey and vegetables. Delicious comfort food and perfect for the colder weather. Easy to use leftover turkey too.
Reasons to make this Turkey casserole.
- This is a very simple turkey stew made with a great short cut, chicken soup.
- A great way to se up leftover Turkey from Christmas or Thanksgiving.
- Super easy
- Goes a long way
- Tasty and comforting
- Any leftover cooked vegetables can be added towards the end and you can use any veg that need cooking too before they get past their best
- Add potatoes for a one pot meal or serve with butery mash for pure comfort food heaven
- Freezes brilliantly
2 medium carrots - chopped into cm chunks
2 sticks celery washed and chopped as above
1 medium onion chopped as above
1 large bay leaf
2 tsp dried sage
2 tins x 400mls chicken soup
600 grams turkey breast raw or 400-500 grams leftover turkey
30 grams flour-plain or self raising
200 grams lardons
3 tbsp cream-optional
Fry off the lardons in a tsp of oil until crispy
Add in the carrots, onion, celery, turkey, sage, bay leaf and lardons into the slow cooker pot.
Add the flour and mix in really thoroughly so everything in there gets a good coating and there are no lumps of flour anywhere.
Tip in the soup and stir through again.
Place the lid on and cook on High for 3-4 hours or 6-8 hours Low
Buttery mashed potatoes are the perfect accompaniment. Roast potatoes are delicious too. Dauphinoise Potatoes or Slow Cooker Dauphinoise too if you wanna go about things in a more fancy pants way just because you're worth it.
Fluffy white rice or buttered tagliatelle would be a different but delicious twist.
Buttered bread rolls would be another great choice.
This can be made with chicken instead of turkey
Use 600 grams of leftover chicken or turkey and add it into the pot when there is about an hour left of cooking time.
I like to add 3 tbsp of double cream at the end of cooking time as it really adds a fabulous creamy finish to this comforting dish. Creme fraiche would work well too but not plain yoghurt.
Add in any veg to suit what you need to use up or prefer just so long as they will cook through in the slow cooker.
Mix up your herbs, I love dried sage but you could use thyme, tarragon or parsley instead.
Add some mustard for some extra flavour, wholegrain or dijon would be best.
Allow to cool and store leftovers covered in the fridge once cool. Reheat fully before serving.
Freeze for up to 3 months in stout plastic containers. Thaw in the fridge before fully reheating until piping hot.
The mixture should be a great consistency but sometimes sauces in the slow cooker can become too thin. If you need to thicken the sauce at all then use a cornflour slurry. Remember to mix the cornflour and water together in a jug or small bowl before adding. Just adding cornflour will make the sauce lumpy.
To make on the hob then simmer on the hob for at least 30 minutes or cook in a casserole dish with lid for an hour at 180 C /350 F/ Gas mark 4.
I use a multifunctional vegetable chopper to cut up my onions, celery and carrots. It is an absolute winner. Inexpensive but a real gamechanger but if you don't have one and are looking to keep everything low effort then you could use the chantenay carrots that can just be thrown straight in or even ready peeled mini carrots, you get my drift.
Season carefully to taste.
More Turkey Recipes
More Slow Cooker Stews
Easy Turkey Stew
- 800 grams turkey breast
- 1 medium onion
- 2 medium carrots chopped 1 cm chunks
- 2 medium sticks celery chopped 1 cm chunks
- 2 tins chicken soup 400 mls x 2
- 30 grams plain flour
- 2 tsp sage
- 1 large bay leaf
All nutritional information is approximate and intended only as a guide.