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Slow cooker Mediterranean-style turkey stew recipe

Slow cooker Mediterranean-style turkey stew recipe


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  • Recipes
  • Dish type
  • Main course
  • Stew and casserole
  • Turkey

Easy to make, flavourful and creates a wonderful aroma to come home to. Serve with rice.

32 people made this

IngredientsServes: 8

  • 1 (1.8kg) boneless turkey breast
  • 1/2 cup chicken broth, divided
  • 2 tablespoons fresh lemon juice
  • 300g chopped onion
  • 75g pitted Kalamata olives
  • 55g oil-packed sun dried tomatoes, thinly sliced
  • 1 teaspoon savoury seasoning or mixed herbs
  • 1/2 teaspoon salt
  • 1/4 teaspoon fresh ground black pepper
  • 3 tablespoons plain flour

MethodPrep:20min ›Cook:7hr30min ›Ready in:7hr50min

  1. Place turkey breast, 60ml chicken stock, lemon juice, onion, olives, sun-dried tomatoes, seasoning, salt and pepper in the bowl of a slow cooker. Cover; cook on Low for 7 hours.
  2. Combine the remaining chicken stock and the flour in a small bowl; whisk until smooth. Stir into slow cooker. Cover and cook on Low for an additional 30 minutes.

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Reviews & ratingsAverage global rating:(30)

Reviews in English (25)

by Pam K.

I added hot pepper rings for spice and a can of garbanzo beans. Near the end I added a can of artichoke hearts. The meal was excellent! I served it over rice. My turkey breast was frozen, I cooked it 6 hours on high and it turned out perfectly!-17 Apr 2011

by tinadubs

This was a good recipe. I added a little water to mine because the onions were burning to my slow cooker. The fregrence of the turkey filled my house in the first hour and smelled so good! I left out the olives but followed the recipe otherwise. The turkey was moist and very flavorful too! Will make again. Thanks for the recipe!-03 May 2011


Turkey and Sausage Stew Slow Cooker Recipe

This post contains affiliate links and I may receive commission if you visit a link and buy something. Purchasing via an affiliate link doesn’t cost you any extra, and I only recommend products and services I trust.

I don’t think there are many food as underrated as a turkey leg. Cheap as chips and the Slow Cooker Turkey and Sausage Stew is a really yummy dinner that the whole family can enjoy. This is a great slow cooker recipe to use leftover turkey and is perfect for freezing.

We mainly eat this easy stew during the winter but there’s no reason you can’t enjoy it through the warmer months too. It’s a great comfort food, really filling and full of flavour. The combination of turkey, bacon and sausage gives it such a meaty fullness that even the children enjoy.


Which Meat Goes in an Irish Stew Recipe?

From the research I’ve done on this, there is no definitive answer to this question. If a family could afford beef, then it would be beef.

If they were on a smaller income, then lamb or mutton would have been used. And if a family was strapped for cash, then no doubt rabbit or hare would have been the meat of choice, as these were freely available to all that could hunt.

My first choice for a slow cooker Irish stew would have been mutton.

Being from an older sheep (2 year plus), the meat is tougher, stronger in flavour, and fattier. I’ll admit this doesn’t sound terribly appetising, however this is the meat that a slow cooker can turn into pure edible heaven!

However my butcher doesn’t stock mutton as a rule, as he needs to buy the whole sheep, and sadly there is very little call for it these days.

So instead he recommended lamb neck, which was just perfect.

Lamb neck is a cheaper cut of meat and something I love about this simple stew is that it is great for keeping food budgets down, with just carrots, potatoes and onions as the other key ingredients.

If you wanted to keep costs really low, you could even replace the meat with lentils (and perhaps some beans – just make sure they are cooked beans as the slow cooker doesn’t always cook them through and add them later on in the recipe in this instance). The timings can be reduced again for a vegetarian version of this recipe.


Tips for Making Slow Cooker Mediterranean Chicken

  • Although I made this with chicken thighs since they stay nice and tender, you can also make this recipe with chicken breasts (skinless, bone-in for a more flavor), skinless chicken drumsticks, or even a pork tenderloin or trimmed pork shoulder.
  • While the slow cooker is the easiest option, in my opinion, this is definitely a recipe that can be made stove-top or even in the oven. For a stove-top version, using a Dutch oven or heavy bottomed pan, add the chicken and let it brown on each side. Remove it and saute the onions and garlic. Then add the remaining ingredients and let everything cook for about 45 minutes on a simmer until the chicken is fork tender. For an oven option, add everything to a glass baking dish and cover with foil. Cook it at 375 degrees for 25-30 minutes until the chicken is cooked through, removing the foil during the last five minutes of cooking so the chicken can brown.
  • When it comes red peppers for this dish, you have two options. For a more savory option, use roasted red peppers. For a sweeter option, use the jarred peppadew or sweet cherry peppers.
  • Olives are an important part of this dish and add a lot of flavor, so make sure to choose an olive that you would happily eat on its own. While I love green Castelvetrano olives, you could use Kalamata olives, black olives, or really any good tasting olive.

Slow-Cooker Soups, Stews and Chili

Slow cookers are perfect for cooking up soul-warming bowls of soup, stew and chili. Treat your friends and family to a hearty meal with recipes from our expert chefs.

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Slow-Cooker Beef Stew

Take the time up front to make a thick gravy and you'll love how rich and delicious it makes this slow-cooked stew. Even though the caraway is optional, we recommend giving it a try &mdash it's a simple way to add something special to a classic.

Slow-Cooker Chicken and Vegetable Soup

Curry powder is the secret ingredient in this easy slow-cooked soup. It adds to the depth of flavor and turns the soup golden yellow.

Slow-Cooker Moroccan Turkey Stew

Turkey, squash, chickpeas and more come together in this hearty stew that's dotted with sweet raisins and apricots. Just before serving, whip up a quick cilantro sauce for an added note of brightness.

Slow-Cooker Chicken Noodle Soup

Is anything more comforting than a warm bowl of chicken noodle soup? We don't think so. Slow-cook aromatic vegetables with chicken thighs to make a delicious broth. You can customize the soup by replacing noodles with your favorite cooked grains as well.

Slow-Cooker Chili

Simmering beef chuck and beans for hours with coffee and tomato paste in a slow cooker makes for a fantastic no-fuss meal. Top it with cheese and avocado for extra richness.

Slow-Cooker Pork Stew

Pork shoulder becomes pull-apart tender when cooked on low heat for eight hours. Potatoes and veggies make it a complete meal.

Slow-Cooker Split Pea Soup

Cook this soup with smoked turkey for robust flavor and a warm, comforting dinner. Serve it with a dollop of creamy yogurt and crusty whole-grain bread for dipping.

Slow-Cooker Caribbean Beef Stew

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Slow-Cooker Black-Bean Soup with Turkey

Black beans soak up the richness of a smoked turkey leg in this no-hassle soup. Garnish it with sour cream and lime for extra layers of flavor.

Spicy Fajita Soup

Sandra Lee's soup requires only 15 minutes of prep time before it's simmered in a slow cooker. Chipotle peppers and corn make a perfect flavor combination for a hearty soup, perfect for chilly evenings.

Slow-Cooker Turkey Chili

Cocoa powder may seem a bit out of place in chili, but it has two jobs in this mole-inspired version: It adds depth of flavor and helps thicken the sauce. We suggest serving the chili with tortilla chips, but it would also be great with cornbread.

Slow-Cooked Korean-Style Short Rib Soup

Perfect on a cold winter's day, this short rib soup borrows from the Korean palate with restorative flavors like garlic, ginger and red chili paste. The slow-cooked beef melts in your mouth, and the fresh spritz of cilantro and lime at the end balances everything out.

Slow-Cooker Texas Chili

Start your slow cooker in the morning and your meal will be ready by dinner.

Slow-Cooker Chicken Chili

The best part of this chili recipe? You just toss everything in the slow cooker and let it go. But be sure to leave the chili powder out until the end this ensures that the spices remain bright and vibrant rather than dull and bitter.


INSTRUCTIONS

1. Combine the allspice and 3 tbsp salt in a small bowl. Season the turkey thighs with half the salt mixture in a 5 quart slow cooker.

2. Toss the squash, chickpeas, tomatoes, apricots, raisins, carrots, onions and chilies with the remaining spiced salt. Pour the vegetables over the turkey (the cooker will be full arrange the mixture so the lid fits). Cover and cook on high for 6 hours or on low for 7-8 hours.

3. Spoon the vegetables and broth into bowls. Remove and discard the turkey bones and place the meat on top of the vegetables.

4. Juice the lemon pulse with the cilantro, parsley, garlic, cumin and 1 tsp salt in a food processor. Add the oil and process until smooth. Serve the stew in bowls drizzle with the cilantro sauce.


Leftover Turkey Stew in the Slow Cooker Crock Pot

During the holiday week between Christmas and New Years, I made a roasted turkey breast. Unfortunately, my husband didn&rsquot car for the spice rub I used.

So, I had to think of something to do with all the leftovers. I certainly didn&rsquot want to eat all the sliced turkey breast myself.

Looking for something that required little effort, I came up with this leftover turkey stew. It&rsquos so simple to make. You just dump everything in the crock pot and wait for the cooking cycle to end.

One of my initiatives is to come up with more easy slow cooker low carb recipes. This one certainly fits the bill!

In the past, I&rsquove used radishes in place of potatoes. But, after enjoying some turnips at Christmas dinner, I used them instead.

The spice rub that I used on my roasted turkey was a blend of rosemary and thyme. My husband didn&rsquot care for either of those.

However, they are great poultry seasonings. So, I added a bit more into the crock pot of leftover turkey stew.

I used homemade turkey broth that I slow cooked in the crock pot earlier. But, canned broth is fine if you don&rsquot have the time to make it yourself.

In addition to the turnips, I added some green beans and celery. It turned out to be a very hearty and chunky stew.

Although most stews are thick, I chose not to thicken it. You can certainly use a low carb thickener like xanthan gum or glucomannan powder if you prefer.

I ended up taking this leftover turkey stew to a New Year&rsquos Day family get together. It turned out to be a hit with all who gave it a try.

In fact, I discovered that my sister-in-law&rsquos boyfriend is a turnip lover. I didn&rsquot tell anyone that&rsquos what I used, but he figured it out.

And, I learned something new. He told me that he loves to heat fresh turnips raw.

I always thought turnips were a vegetable that needed to be cooked. Turns out I was wrong.

Next time I pick some up, I&rsquoll give them a try raw. I&rsquom curious to see how the texture is.

I thought the turnips were a great substitute for potatoes in this stew. They would certainly work instead of radishes in my beef stew recipe here as well as in my zuppa toscana soup.


    – gives meat a good sear if you decide to brown the meat first. Browning the meat before adding to the slow cooker enhances the savory and meaty flavor. This step is optional, but if you have the time and don’t mind washing an extra dish, we say go for it! – a great investment and gets a ton of use during the colder seasons. This one allows you to sear meats on the stove top first, so you won’t have to use an extra skillet.

For more kitchen and equipment and tool smarts, visit our Essential Kitchen Cookware and Tools


Slow-Cooker Turkey Stew with Lima Beans

Layering the ingredients with the beans on the bottom ensures proper cooking of this stew. Avoid opening the lid as this will increase the cooking time.

  1. In a slow cooker, cover beans with cold water let sit overnight. Drain beans and return to slow cooker.
  2. Season turkey with salt and pepper. In a large skillet, heat 1 tablespoon oil over medium-high. In two batches, brown turkey on all sides, adding 1 tablespoon oil for second batch, about 10 minutes total. With a slotted spoon, transfer meat to slow cooker. Return pan to heat and add 1 tablespoon oil, onion, and garlic. Cook, stirring occasionally, until onion is translucent, 4 minutes. Add wine and bring to a boil, stirring and scraping up any browned bits with a wooden spoon. Boil 1 minute, then add mixture to slow cooker.
  3. Add 1 1/2 cups water and lemon zest to slow cooker. Season with salt and pepper. Cover and cook on high 6 hours. (Beans should be tender and turkey will be just beginning to fall apart.) Add lemon juice and stir. Serve stew with lemon wedges. (To store, refrigerate, up to 4 days, or freeze, up to 3 months.)


10 Tasty Turkey Recipes for the Slow Cooker

In the cooler months of fall and winter, nothing sounds better than hearty meals made with fresh or leftover turkey. And after the holiday season, you probably have an abundance of the cooked variety.

Always thaw the turkey and other poultry before you begin cooking. If meat or poultry isn't completely defrosted, it will take longer to get to a safe temperature. Bacteria can grow in temperatures between 40 F and 140 F—the "danger zone." A safe way to defrost poultry is in the refrigerator, so try to plan ahead.

Large cuts of meat or poultry should either be cut in half or into quarters, and it is recommended that large cuts be cooked high for an hour or two before switching to low. If you brown the meat before adding it to the slow cooker, it is not necessary to begin cooking on high. A roast larger than 2 1/2-to-3 pounds should be cut in half.

Here's a list of a variety of ways to cook a turkey in a slow cooker. They cook for a long time but require just a few minutes to prepare.