"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." — fozziesmom
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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
parsnips, peeled and cubed
yellow squash, cubed
green bell pepper, cut into chunks
chicken broth, or as needed to cover
1 (15 ounce) can
garbanzo beans, drained
chopped fresh dill, or to taste
Didn't do much for us. Wouldn't repeat.
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
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!
* Percent Daily Values are based on a 2,000 calorie diet.
Slow Cooker Turkey and Vegetables
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
** Calories: 339
** Calories from Fat: 56
This moist, meaty turkey breast has just two ingredients—it couldn't be easier.
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