Slow Cooker Turkey Mince Stew

5 from 1 vote

Slow Cooker Turkey Mince Stew

An easy turkey mince (ground turkey) slow cooker stew which is perfect for winter. High in protein so ideal for your health goals. Suits the whole family and can be served with mashed potato, rice or crusty bread.

Course Main Course

Cuisine American, British, Slow Cooker

Prep Time 15

Cook Time 4

Total Time 4 15

Servings

Calories 378kcal

Author Lucy Allen | BakingQueen74

Equipment

Ingredients

1 tsp olive oil
1 onion
1 garlic clove
130 g smoked pancetta
500 g lean turkey mince
2 tbsp plain flour
4 medium carrots
1 leek
200 g butter beans small can
2 tbsp red pesto
1 chicken stock pot or stock cube
1 bay leaf
1 tsp dried oregano
1 tsp dried parsley
4 cubes frozen spinach

UK Measurements - US Measurements

Instructions

Heat the oil in a pan and fry the diced onion and garlic for 2 mins. Add the cubed smoked pancetta and fry for 2-3 minutes more.
1 tsp olive oil, 1 onion, 1 garlic clove, 130 g smoked pancetta
Add the turkey mince, break it up using a wooden spoon and cook it for 3-4 minutes until completely brown.
500 g lean turkey mince
Sprinkle the plain flour over the mince. Stir it in well and cook for a further 1-2 minutes.
2 tbsp plain flour
Transfer the mixture to your slow cooker pot. Add the chicken stock made up with 300 ml / 1 cup boiling water, carrot, leek, red pesto, butter beans, dried oregano, dried parsley, bay leaf and season with salt and pepper. Mix well. Cook on high for 3-4 hours or on low for 6-7 hours.
4 medium carrots, 1 leek, 200 g butter beans, 2 tbsp red pesto, 1 chicken stock pot, 1 bay leaf, 1 tsp dried oregano, 1 tsp dried parsley
One hour before the end of cooking, add the frozen spinach cubes.
4 cubes frozen spinach
Stir before serving, and adjust the seasoning to your taste. Remove the bay leaf and serve with mashed potato, rice or bread with green vegetables on the side.

Notes

Variations

You can vary this recipe to suits your likes and dislikes and what you have available very easily.

Switch the vegetables if you like, swap the beans for another kind such as red kidney beans or cannellini beans, add some chilli flakes for a little kick.

Try to keep a woody vegetable like carrots and avoid tender veggies like peppers though as these can go mushy if cooked for a long time.

Storage

Keep leftovers in the fridge for up to 3 days. Reheat until piping hot in the microwave or on the hob/stove (do not use the slow cooker for reheating).

Freeze in a tub for 3 months. Defrost overnight in the fridge and reheat until piping hot before serving.

Nutrition