This delicious stew recipe is full of yummy and turkey breast meat and mushrooms in a comforting creamy stew. Serve with some crusty French bread and a side salad for a hearty dinner any day of the week.
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.
¼ Cup All-Purpose Flour, 1 Cup Milk
Add tarragon, salt, pepper and peas to slow cooker.
1 Teaspoon Dried Tarragon, ½ Teaspoon Kosher Salt, ½ Teaspoon Freshly Ground Black Pepper, ½ Cup Frozen Peas
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.