Slow Cooker Creamy Turkey Stew

Prep time: 10min
Total time: 380min
Serves: 6
2 tbsp
butter, divided
30 mL
4
carrots, coarsely chopped
4
celery stalks, coarsely chopped
1
onion, coarsely chopped
½ tsp
salt, divided
2 mL
2
yellow-fleshed potatoes, cut into large dice
1
boneless, skinless turkey breast, cut into 1-in. (2.5-cm) dice
2 tbsp
all-purpose flour
30 mL
¼ cup
white wine
60 mL
3 cups
chicken broth
750 mL
½ cup
35% whipping cream
125 mL
1 cup
frozen corn
250 mL
1 cup
frozen peas
250 mL
Per serving (⅙ recipe):
calories
400
fat
13 g
saturated fat
7 g
carbs
38 g
sugar
6 g
protein
34 g
cholestrol
120 mg
fibre
5 g
sodium
850 mg

Directions

  1. Heat 1 tbsp (15 mL) butter in large saucepan over medium heat. Add carrots, celery, onion and ¼ tsp (1 mL) salt. Cook, stirring, 4 to 5 min., or until vegetables begin to brown. Transfer to slow cooker. Add potatoes to slow cooker.

  2. In bowl, toss turkey pieces with flour and remaining ¼ tsp (1 mL) salt. Heat remaining 1 tbsp (15 mL) butter in medium saucepan over medium heat. Add turkey and brown on all sides, about 2 to 3 min. Transfer turkey to slow cooker. Keeping saucepan on medium heat, pour in white wine and cook 2 min., scraping up any browned bits with a wooden spoon. Add chicken broth and bring to a boil. Add to slow cooker.

  3. Cover slow cooker; set on low. Cook 6 hr., or until vegetables are tender, turkey is cooked through and liquid has thickened slightly. With 30 min. remaining to end of cook time, stir in cream, corn and peas. Cover again and finish cooking. Serve with crusty bread.