Slow Cooker Turkey and Vegetables

3 Reviews

Prep: 25 min
Cook: 8 hr
Ready In: 8 hr 25 min

“This is an easy way to use an inexpensive cut of turkey. It is a nice filling meal when served over egg noodles. It is really a meal where you can add whatever veggies you like.” - by fozziesmom

Directions

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

Amount Per Serving (6 total)

Calories
339 cal
17%

Fat
6.2 g
10%

Carbs
34.3 g
11%

Based on a 2,000 calorie diet

Reviews (3)

Rate This Recipe

Pastor K

Dec. 20, 2010

"Didn't do much for us. Wouldn't repeat...." See more"

JC

Jan. 31, 2011

"I thought this was a pretty good soup. I didn't add the artichokes though. I blended half of it up a little for the kids and I liked it that way too. Next time I make it, and I will, I will add more ..." See morespices"

traceyposner

Jan. 20, 2012

"My husband and I really enjoyed this recipe! The recipe called for the turkey to be cubed but I chose to shred it for my own personal prefrence. I didn't have any artichoke hearts so I left them out..." See more but I added some frozen corn for color. I also added black beans in addition to the chick peas. For presentation, I garnished it with chopped cilantro and Mexican crumbling cheese. Delicious! I will definitely make this dish again!"

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