Turkey breast meat and mushrooms combine together in this frugal and comforting recipe for Crock-Pot Turkey Mushroom Stew! Perfect for dinner or lunch!
Crock-Pot Turkey Mushroom Stew
When turkey breasts go on sale at the grocery stores (usually around Thanksgiving and then again around Christmas) I like to snatch up a couple of them at a great price and toss them in the freezer to use in recipes like this tasty stew all year around.
Stews just really hit the spot on cold and chilly autumn and winter days and this recipe is really designed for the mushroom lovers.
I like to ladle this comforting and frugal stew into bowls and serve with slices of crusty French bread and have a nice fresh side salad. Making this a whole meal for dinner or lunch.
You can also serve the stew over egg noodles or rice that you have cooked on the stove-top (a great way to stretch a meal and serve more food to more people).
- Turkey Breast – Look for either boneless skinless turkey breast or whole breasts with the breast bone and skin on and remove those both yourself before cutting the breast meat up into bite sized pieces.
- Yellow Onion – Peel and dice one yellow onion. Yellow onions are my favorite go-to onion for cooking. But you can use a while onion too!
- Fresh Mushrooms – You can either slice your fresh white button mushrooms yourself or purchase a package of already sliced onions.
- All-Purpose Flour – Unbleached all-purpose flour is mixed with milk to thicken the stew beautifully.
- Milk – I use and buy fat-free milk for my family to drink and use in cooking so the nutritional information is based on using skim milk. However, feel free to use whatever type of dairy milk that you normally use.
- Dried Tarragon – Tarragon really adds some lovely flavor to this stew and pairs beautifully with the turkey and mushrooms.
- Kosher Salt – I prefer Kosher Salt for cooking and baking.
- Freshly Ground Black Pepper – Whenever possible always grind your own peppercorns fresh for cooking. The pepper flavor is superior and cleaner than pre-ground black pepper.
- Frozen Peas – A bag of frozen peas adds a nice pop of green color and flavor to the stew.
- Sour Cream – Sour cream is added only at the end of the cooking time in this stew. It adds depth of flavor and a rich creamy stew.
- Add cut up turkey, onions and mushrooms to a 3 to 5 quart slow cooker.
- Cover and cook on HIGH for 3 hours or until the turkey is fully cooked through.
- In a small bowl or cup whisk together the flour and milk with a fork until combined and there are no lumps.
- Add flour and milk mixture to the slow cooker and stir well.
- Add tarragon, salt, pepper and peas to slow cooker.
- Recover slow cooker and continue to cook on LOW for 1 hour.
- Stir in sour cream and continue to cook for 30 minutes more on LOW heat.
- 3.5 Quart Slow Cooker, 4 Quart Slow Cooker, 4.5 Quart Slow Cooker Or 5 Quart Slow Cooker
- Cutting Board
- Measuring Cups and Spoons
More Tasty Slow Cooker Stew Recipes To Try:
- Crock-Pot Meatball Beef Stew + Video
- Slow Cooker Beef Barley Stew
- Crock-Pot Beef Stew
- Slow Cooker Roast and Beans Stew
- Crock-Pot Irish Lamb Stew
|Turkey Crock-Pot Recipes||Soups, Stews And Chili Slow Cooker Recipes|
|Easy Slow Cooker Recipes||Frugal Crock-Pot Recipes|
|Mushroom Crock-Pot Recipes||Healthy Slow Cooker Recipes|
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