Slow Cooker Turkey Stew
Serves: 6
Prep time: 5 minutes
Cook time: 4 hours
This Slow Cooker Turkey Stew is the ultimate one-pot comfort meal.
Tender chunks of turkey simmer all day with potatoes, carrots and celery, in a rich, flavorful broth.
It’s hearty, wholesome, and the perfect way to use up leftover turkey, or an easy weeknight dinner using turkey breast or thighs.
Each bite is warm and satisfying, making it ideal for chilly nights, post-holiday meals, or anytime you want something simple and hearty.
How To Make Slow Cooker Turkey Stew
Ingredients
- 3 cups leftover turkey
- 2 large potatoes, peeled and diced
- 2 large carrots, peeled and diced
- 2 stalks of celery peeled and diced
- 1 onion, chopped
- 2 cloves garlic, minced
- 2 cups turkey broth
- 1 (1 ounce) packet turkey gravy
- 1 teaspoon poultry seasoning
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- 1 cup heavy cream
- 2 tablespoons cornstarch
- 1 cup frozen peas
- Parsley for garnish optional
Step-by-Step Guide
1. To your slow cooker add the turkey, potatoes, carrots, celery, onion and garlic cloves.
2. In a bowl whisk together the turkey broth, turkey gravy mix and seasonings.
3. Pour into the slow cooker.
4. Cover and cook on high for 4 hours or low for 6 hours, until the veggies are tender.
5. Whisk together the heavy cream and cornstarch.
6. Stir into the slow cooker.
7. Add the peas.
8. Cover and cook another 30 minutes.
9. Garnish and serve!
Substitutions
- Leftover Turkey – No leftovers? No problem! You can use cooked rotisserie chicken or even raw, cubed turkey breast or thighs, just add it in at the start so it cooks through.
- Turkey Broth – Chicken broth or stock works great if turkey broth isn’t available.
- Heavy Cream – Swap for half-and-half or even evaporated milk for a lighter option. Want it dairy-free? Use plain oat or almond milk and thicken with extra cornstarch.
- Gravy Packet – A chicken or mushroom gravy mix will work in a pinch.
- Frozen Peas – Add in frozen corn, green beans, or a veggie medley instead if that’s what you’ve got.
Tips & Tricks
- Dice veggies evenly so they cook at the same time, especially potatoes and carrots.
- Stir in the cream and cornstarch at the very end to keep the broth silky and smooth.
- Garnish with fresh parsley or thyme for a pop of color and extra flavor.
Storage & Make Ahead
- Refrigerate leftovers in an airtight container for up to 4 days. It reheats beautifully!
- Freeze stew (without the cream added, if possible) in zip-top freezer bags or containers for up to 3 months. Add the cream when reheating for best texture.
- Make ahead tip: Chop all your veggies and whisk together the broth and seasonings the night before to make morning prep even faster.
Slow Cooker Turkey Stew
Print Recipe
Ingredients
- 3 cups leftover turkey
- 2 large potatoes peeled and diced
- 2 large carrots peeled and diced
- 2 stalks of celery peeled and diced
- 1 onion chopped
- 2 cloves garlic minced
- 2 cups turkey broth
- 1 (1 ounce) packet turkey gravy
- 1 teaspoon poultry seasoning
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- 1 cup heavy cream
- 2 tablespoons cornstarch
- 1 cup frozen peas
- Parsley for garnish optional
Instructions
- To your slow cooker add the turkey, potatoes, carrots, celery, onion and garlic cloves.
- In a bowl whisk together the turkey broth, turkey gravy mix and seasonings.
- Pour into the slow cooker.
- Cover and cook on high for 4 hours or low for 6 hours, until the veggies are tender.
- Whisk together the heavy cream and cornstarch.
- Stir into the slow cooker.
- Add the peas.
- Cover and cook another 30 minutes.
- Garnish and serve!
Notes
Substitutions
- Leftover Turkey – No leftovers? No problem! You can use cooked rotisserie chicken or even raw, cubed turkey breast or thighs, just add it in at the start so it cooks through.
- Turkey Broth – Chicken broth or stock works great if turkey broth isn’t available.
- Heavy Cream – Swap for half-and-half or even evaporated milk for a lighter option. Want it dairy-free? Use plain oat or almond milk and thicken with extra cornstarch.
- Gravy Packet – A chicken or mushroom gravy mix will work in a pinch.
- Frozen Peas – Add in frozen corn, green beans, or a veggie medley instead if that’s what you’ve got.
Tips & Tricks
- Dice veggies evenly so they cook at the same time, especially potatoes and carrots.
- Stir in the cream and cornstarch at the very end to keep the broth silky and smooth.
- Garnish with fresh parsley or thyme for a pop of color and extra flavor.
Storage & Make Ahead
- Refrigerate leftovers in an airtight container for up to 4 days. It reheats beautifully!
- Freeze stew (without the cream added, if possible) in zip-top freezer bags or containers for up to 3 months. Add the cream when reheating for best texture.
Servings: 6 servings
