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Slow Cooker Turkey Stew

Print Recipe
A white bowl filled with a creamy mixture of chicken, peas, carrots, and potatoes sits on a wooden board next to a wooden spoon.
Prep Time:5 minutes
Cook Time:4 hours
Total Time:4 hours 5 minutes

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.
Make ahead tip: Chop all your veggies and whisk together the broth and seasonings the night before to make morning prep even faster.
Servings: 6 servings