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Slow Cooker Turkey and Vegetables

Slow Cooker Turkey and Vegetables

  • Prep

    25 m
  • Cook

    8 h
  • Ready In

    8 h 25 m
fozziesmom

fozziesmom

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.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 6 servings

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Nutrition

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  • Calories:
  • 339 kcal
  • 17%
  • Fat:
  • 6.2 g
  • 10%
  • Carbs:
  • 34.3g
  • 11%
  • Protein:
  • 36.5 g
  • 73%
  • Cholesterol:
  • 127 mg
  • 42%
  • Sodium:
  • 953 mg
  • 38%

Based on a 2,000 calorie diet

Directions

  1. 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.
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Reviews

Pastor K
7

Pastor K

12/20/2010

Didn't do much for us. Wouldn't repeat.

JC
3

JC

1/31/2011

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 spices

traceyposner
2

traceyposner

1/20/2012

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 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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