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Why You'll Love This slow cooker turkey and carrot stew with cabbage and kale for families
- Easily Customizable: This recipe can be tailored to your family's tastes and dietary needs, making it a great option for a weeknight dinner or a special occasion.
- Slow Cooker Convenience: The slow cooker does all the work, allowing you to come home to a ready-to-eat meal that's perfect for busy families.
- Nutritious and Delicious: This stew is packed with protein, fiber, and vitamins, making it a nutritious and delicious option for families.
- Cost-Effective: This recipe uses affordable ingredients and makes a large batch, perfect for feeding a crowd or meal prep.
- Easy to Make: The slow cooker does all the work, and the recipe requires minimal prep time, making it a great option for busy families.
- Freezer-Friendly: This stew can be frozen for up to 3 months, making it a great option for meal prep or future meals.
- Perfect for Large Families: This recipe makes a large batch, perfect for feeding a crowd or meal prep for the week.
- Great for Meal Prep: This stew can be portioned out and reheated for easy lunches or dinners throughout the week.
Ingredient Breakdown
The key ingredients in this slow cooker turkey and carrot stew with cabbage and kale for families are the turkey breast, carrots, cabbage, kale, and chicken broth. The turkey breast provides lean protein, while the carrots add natural sweetness and fiber. The cabbage and kale add a boost of vitamins and antioxidants, and the chicken broth brings everything together with its rich, savory flavor. When selecting these ingredients, choose fresh, organic options whenever possible, and consider using low-sodium chicken broth to reduce the overall salt content of the dish. You can also substitute the turkey breast with chicken breast or thighs if preferred, and add other vegetables like potatoes or zucchini to the stew for added flavor and nutrition.
How to Make slow cooker turkey and carrot stew with cabbage and kale for families
Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Add the turkey breast and cook until browned on all sides, about 5-7 minutes. Remove the turkey from the skillet and set aside.
Reduce the heat to medium and add the diced onions to the skillet. Cook until the onions are softened and translucent, about 5 minutes.
Add the sliced carrots and shredded cabbage to the skillet with the onions. Cook until the vegetables are slightly tender, about 5 minutes.
Add the chicken broth, browned turkey breast, and cooked vegetables to the slow cooker. Season with salt, pepper, and your favorite herbs and spices.
Cook the stew on low for 6-8 hours or high for 3-4 hours, or until the turkey is cooked through and the vegetables are tender.
Stir in the chopped kale and cook for an additional 30 minutes, or until the kale is wilted and tender.
Tips for Perfect Results
Choose fresh, organic ingredients whenever possible to ensure the best flavor and nutrition.
Cook the turkey until it reaches an internal temperature of 165°F to avoid overcooking and drying out the meat.
Add aromatics like onions, carrots, and celery to the skillet with the turkey for added flavor and depth.
Use low-sodium chicken broth to reduce the overall salt content of the dish and make it healthier.
Experiment with different spices and herbs to find the perfect blend for your taste preferences.
Let the stew rest for 10-15 minutes before serving to allow the flavors to meld together and the meat to relax.
Serve the stew with crusty bread or over mashed potatoes for a filling and satisfying meal.
Freeze the stew for up to 3 months and reheat for a quick and easy meal.
Common Mistakes to Avoid
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Overcooking the Turkey: Overcooking the turkey can make it dry and tough. Make sure to cook it until it reaches an internal temperature of 165°F and then let it rest.
Fix: Use a meat thermometer to ensure the turkey is cooked to a safe internal temperature, and let it rest for 10-15 minutes before serving.
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Not Browning the Turkey: Not browning the turkey can result in a lack of flavor and texture. Make sure to brown the turkey on all sides before adding it to the slow cooker.
Fix: Take the time to brown the turkey in a skillet before adding it to the slow cooker, and make sure to get a nice crust on all sides.
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Not Using Aromatics: Not using aromatics like onions, carrots, and celery can result in a lack of flavor in the stew. Make sure to add these ingredients to the skillet with the turkey for added depth and flavor.
Fix: Add aromatics like onions, carrots, and celery to the skillet with the turkey, and cook until they are softened and fragrant before adding the rest of the ingredients.
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Not Letting it Rest: Not letting the stew rest before serving can result in a lack of flavor and texture. Make sure to let it rest for 10-15 minutes before serving.
Fix: Let the stew rest for 10-15 minutes before serving, and use this time to prepare any sides or garnishes.
Variations & Substitutions
Replace the turkey with tempeh or tofu, and add more vegetables like mushrooms, bell peppers, and zucchini.
Replace the chicken broth with gluten-free broth, and be sure to check the ingredients of any store-bought broth or spices for gluten.
Add diced jalapenos or red pepper flakes to the stew for an extra kick of heat.
Use low-sodium chicken broth and reduce the amount of salt added to the stew.
Replace the carrots with cauliflower, and reduce the amount of chicken broth used in the recipe.
Replace the turkey with tempeh or tofu, and use a vegan broth and vegan-friendly spices.
Storage & Make-Ahead
The stew can be stored at room temperature for up to 2 hours. After 2 hours, it's best to refrigerate or freeze the stew to prevent bacterial growth.
The stew can be stored in the refrigerator for up to 3 days. Let it cool to room temperature before refrigerating, and reheat it to an internal temperature of 165°F before serving.
The stew can be frozen for up to 3 months. Let it cool to room temperature before freezing, and reheat it to an internal temperature of 165°F before serving. When reheating, make sure to stir occasionally and add a little water if the stew becomes too thick.
Frequently Asked Questions
Can I make this ahead of time?
Yes! You can prepare this recipe up to 2 days in advance. Store it covered in the refrigerator and bring to room temperature before serving. The flavors actually improve as they meld together overnight.
Can I use frozen turkey?
Yes, you can use frozen turkey, but make sure to thaw it first and pat it dry with paper towels before using. Frozen turkey can release more moisture during cooking, so you may need to adjust the cooking time and liquid levels accordingly.
Can I add other vegetables?
Yes, you can add other vegetables like potatoes, zucchini, or bell peppers to the stew. Just adjust the cooking time and liquid levels accordingly, and make sure to add the vegetables at the right time so they are tender but not overcooked.
Can I make this in a Dutch oven?
Yes, you can make this recipe in a Dutch oven on the stovetop or in the oven. Brown the turkey and cook the vegetables in the Dutch oven, then add the liquid and bring to a simmer. Cover the Dutch oven and cook until the turkey is cooked through and the vegetables are tender.
Can I freeze the leftovers?
Yes, you can freeze the leftovers for up to 3 months. Let the stew cool to room temperature, then transfer it to an airtight container or freezer bag. Label and date the container or bag, and store it in the freezer. When you're ready to reheat, simply thaw the stew overnight in the refrigerator, then reheat it to an internal temperature of 165°F.
Can I make this recipe in a slow cooker?
Yes, you can make this recipe in a slow cooker. Brown the turkey and cook the vegetables in a skillet, then transfer everything to the slow cooker. Add the liquid and cook on low for 6-8 hours or high for 3-4 hours.
Can I use chicken instead of turkey?
Yes, you can use chicken instead of turkey. Chicken breast or thighs work well in this recipe, and you can adjust the cooking time and liquid levels accordingly. Keep in mind that chicken may cook faster than turkey, so check the internal temperature frequently to avoid overcooking.
Can I add noodles or rice to the stew?
Yes, you can add noodles or rice to the stew, but make sure to adjust the cooking time and liquid levels accordingly. Cook the noodles or rice according to package instructions, then add them to the stew and simmer until heated through.
slow cooker turkey and carrot stew with cabbage and kale for families
Ingredients
- 1 lb boneless, skinless turkey breast or thighs
- 4 cups chopped carrots
- 2 cups chopped cabbage
- 1 cup chopped kale
- 2 cloves garlic, minced
- 1 large onion, chopped
- 2 cups chicken broth
- 1 tsp dried thyme
- 1 tsp salt
- 1/2 tsp black pepper
- 2 tbsp olive oil
Instructions
- Step 1: Prepare the ingredients. Chop the carrots, cabbage, kale, onion, and garlic. Cut the turkey into bite-sized pieces.
- Step 2: Brown the turkey. Heat the olive oil in a large skillet over medium-high heat. Add the turkey and cook until browned on all sides, about 5-7 minutes.
- Step 3: Add the aromatics. Add the chopped onion and garlic to the skillet and cook until the onion is translucent, about 3-4 minutes.
- Step 4: Add the remaining ingredients. Add the chopped carrots, cabbage, kale, chicken broth, thyme, salt, and pepper to the slow cooker. Stir to combine.
- Step 5: Cook the stew. Cook the stew on low for 6 hours or on high for 3 hours.
- Step 6: Serve and enjoy. Serve the stew hot, garnished with fresh herbs if desired.
- Step 7: Store leftovers. Store any leftovers in an airtight container in the refrigerator for up to 3 days or freeze for up to 2 months.
- Step 8: Reheat and serve. Reheat the stew over low heat, adding a little water if needed to thin the stew.
Recipe Notes
- Storage tip: Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze for up to 2 months.
- Make ahead: Brown the turkey and cook the vegetables ahead of time, then assemble and cook the stew when ready.
- Substitution: Swap the turkey for chicken or beef if preferred.
- Pro tip: Use a slow cooker liner to make cleanup easier.
- Variation: Add other vegetables such as potatoes, zucchini, or bell peppers to the stew if desired.
- Nutrition tip: This stew is a good source of protein, fiber, and vitamins A and K.
