Slow Cooker Turkey and Vegetables

A light-tasting stew rich with turkey thigh meat, artichoke hearts, yellow squash, tomatoes, carrots, garbanzo beans, and parsnips is garnished with fresh dill. Slowly simmer it all day in the slow cooker; boil up some egg noodles and dinner is ready.

• Preparation Time: 25 mins
• Cooking Time: 8 hr
• Total Time: 8 hr 25 mins
• Calories: 339 Calories

Ingredients

• 2 cubes chicken bouillon
• salt and ground black pepper to taste
• 1 (15 ounce) can garbanzo beans, drained
• 1 (14.5 ounce) can diced tomatoes with juice
• 1 teaspoon chopped fresh dill, or to taste
• 1 yellow squash, cubed
• 3 parsnips, peeled and cubed
• 1 green bell pepper, cut into chunks
• 2 pounds skinless turkey thighs, cubed
• 1 (6.5 ounce) jar artichoke hearts, drained
• 4 cups chicken broth, or as needed to cover
• 0.5 pound baby carrots

Recipe Instructions

Step 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.