Crock-Pot Turkey Mushroom Stew


1 Pound Turkey Breast, cut into bite size pieces
1 Small Onion, chopped
2 Small Cans of Mushrooms (or 1/2 Pound Fresh Mushrooms)
4 Tablespoons Flour
1 Cup Milk
1 Teaspoon Dried Tarragon
1/2 Teaspoon Salt
1/2 Teaspoon Pepper
1/2 Cup Frozen Peas
1/2 Cup Sour Cream


  1. In 3 qt Crock-Pot, add turkey, onions and mushrooms.
  2. Cook on High for 3 hours or until the turkey is fully cooked.
  3. Add flour and milk and stir well.
  4. Add tarragon, salt, pepper and peas.
  5. Cook on low for 1 hour.
  6. Add Sour Cream and cook 30 minutes more.

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