How to Make Slow Cooker Turkey and Vegetables - A Step-by-Step Guide

When it comes to easy and satisfying weeknight dinners, few appliances can match the convenience of a slow cooker. This kitchen workhorse allows you to set it and forget it, transforming simple ingredients into a delicious and wholesome meal. One of the best things to make in a slow cooker is turkey and vegetables, a dish that is not only delicious but also healthy and versatile.

Whether you're trying to use up leftovers from Thanksgiving or simply want a comforting and hearty meal, s...

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Ingredients

  • 2 pounds skinless turkey thighs, cubed
  • salt and ground black pepper to taste
  • 1 (14.5 ounce) can diced tomatoes with juice
  • 1 (6.5 ounce) jar artichoke hearts, drained
  • 3 parsnips, peeled and cubed
  • ½ pound baby carrots
  • 1 yellow squash, cubed
  • 1 green bell pepper, cut into chunks
  • 4 cups chicken broth, or as needed to cover
  • 2 cubes chicken bouillon
  • 1 (15 ounce) can garbanzo beans, drained
  • 1 teaspoon chopped fresh dill, or to taste (Optional)

Information

  • Prep Time: 25 mins
  • Cook Time: 8 hrs
  • Total Time: 8 hrs 25 mins
  • Servings: 6
  • Yield: 6 servings

  • Sprinkle the turkey thigh cubes with salt and black pepper, and place into a slow cooker. Pour the diced tomatoes over the turkey, and follow with the artichoke hearts in a layer. Place the parsnips, baby carrots, yellow squash, and green bell pepper into the cooker, and pour in the chicken broth to cover. Place the bouillon cubes into the broth. Cover, and cook on Low for 8 to 10 hours. Pour in the garbanzo beans in the last hour. Garnish with fresh dill.
  • Nutrition

    339 cal.

    • Total Fat: 6g
    • Saturated Fat: 1g
    • Cholesterol: 127mg
    • Sodium: 888mg
    • Total Carbohydrate: 34g
    • Dietary Fiber: 9g
    • Total Sugars: 7g
    • Protein: 37g
    • Vitamin C: 45mg
    • Calcium: 102mg
    • Iron: 6mg
    • Potassium: 1010mg