Slow Cooker Creamy Turkey and Sweet Potato Comfort Stew

• 1 tablespoon olive oil
• 1 pound lean ground turkey
• 1 large sweet potato, peeled and diced (about 2 cups)
• 3 medium carrots, peeled and sliced
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 1 1/2 cups low sodium chicken broth
• 1 cup unsweetened whole milk or milk alternative
• 1/2 cup plain Greek yogurt
• 2 teaspoons dried thyme
• 1 teaspoon smoked paprika
• 1/2 teaspoon ground black pepper
• 1 teaspoon salt (adjust to taste)
• 2 tablespoons cornstarch mixed with 2 tablespoons cold water (optional, for thickening)

Instructions

1. Heat olive oil in a skillet over medium heat. Add ground turkey and cook until browned and crumbly, about 5-7 minutes. Drain excess liquid and transfer turkey to the slow cooker.
2. Add the diced sweet potato, sliced carrots, chopped onion, and minced garlic to the slow cooker.
3. Pour in the chicken broth and stir in dried thyme, smoked paprika, black pepper, and salt. Mix to combine all ingredients evenly.
4. Cover the slow cooker and cook on low for 4 hours or until sweet potatoes and carrots are tender.
5. About 15 minutes before serving, stir in the milk and Greek yogurt until fully combined to create a creamy texture.
6. If you prefer a thicker stew, mix cornstarch and cold water to make a slurry and slowly stir it into the stew. Cover and cook on high for another 10-15 minutes until thickened.
7. Taste and adjust seasoning if needed. Serve warm, optionally garnished with fresh herbs like parsley or thyme.

Chef tips

• For dairy-free option, substitute milk and Greek yogurt with coconut milk or almond milk yogurt alternative.
• Peel the sweet potatoes for a smoother texture; leaving the skin on adds extra fiber but may alter stew's creaminess.
• If you don’t have a slow cooker, you can simmer this stew on the stovetop in a heavy pot over low heat for 1-1.5 hours.
• To add more veggies, include chopped celery or parsnips along with the carrots for extra flavor and nutrients.