Slow Cooker Hearty Turkey and Vegetable Stew

• 1 lb lean ground turkey
• 1 large onion, diced
• 3 cloves garlic, minced
• 3 medium carrots, peeled and sliced
• 3 medium potatoes, peeled and cubed
• 2 stalks celery, sliced
• 1 (14.5 oz) can diced tomatoes, undrained
• 4 cups low-sodium chicken broth
• 1 tsp dried thyme
• 1 tsp dried rosemary
• 1 bay leaf
• Salt and black pepper to taste
• 2 tbsp tomato paste
• 2 tbsp olive oil

Instructions

1. In a large skillet, heat olive oil over medium-high heat. Add the ground turkey and cook, breaking it apart with a spoon, until browned and no longer pink, about 5-7 minutes.
2. Add the diced onion and minced garlic to the turkey in the skillet. Sauté until the onion is translucent, about 3 minutes.
3. Transfer the cooked turkey, onion, and garlic mixture to the slow cooker.
4. Add sliced carrots, cubed potatoes, celery, diced tomatoes with their juice, chicken broth, tomato paste, dried thyme, dried rosemary, and bay leaf to the slow cooker. Stir well to combine.
5. Season with salt and black pepper to taste. Stir everything to evenly distribute the seasonings.
6. Cover and cook on low for 6 hours or on high for 3 hours, until vegetables are tender and flavors are well blended.
7. Remove the bay leaf. Taste and adjust seasoning with more salt and pepper if needed.
8. Serve hot in bowls with crusty bread or over brown rice for a heartier meal.

Chef tips

• For a thicker stew, mix 1 tbsp cornstarch with 2 tbsp cold water and stir in the last 30 minutes of cooking.
• You can swap potatoes with sweet potatoes for a different flavor and added nutrients.
• If you prefer, use ground chicken instead of turkey; cooking time remains the same.
• To add extra greens, stir in 2 cups of fresh spinach or kale during the last 15 minutes of cooking.