Crockpot Turkey Stew (Hearty & Freezer-Friendly)
So you’ve got leftover turkey staring at you from the fridge and you’re thinking, “What on earth do I do with this?” Don’t worry—I’ve been there. Enter: Crockpot Turkey Stew. It’s cozy, hearty, and requires almost zero mental effort. Seriously, this is the kind of meal you make when you want something delicious but also want to stay on the couch scrolling for two hours.
Why This Recipe is Awesome
This stew is comfort food in a bowl—thick, warm, and full of veggies so you can pretend you’re being healthy. It’s also freezer-friendly, which means you can make a giant batch now and future-you will thank you later. And best part? It’s so easy it should be illegal. Even I didn’t mess it up. Just toss everything in, forget about it, and come back to a dinner that tastes like you put in actual effort.
Course: Dinner / Main
Cuisine: American Comfort Food
Difficulty: Easy
Servings: 6–8 bowls
Prep Time: 15 minutes
Cooking Time: 6–7 hours on low (or 3–4 on high)
Calories: Around 320 per serving
Total Time: About 6 hours 15 minutes
Ingredients You’ll Need
- 3 cups cooked turkey (shredded or cubed—no judgment)
- 4 cups chicken or turkey broth
- 3 carrots, sliced
- 3 celery stalks, chopped
- 3 potatoes, diced (use Yukon Gold for best texture)
- 1 onion, chopped
- 3 garlic cloves, minced
- 1 cup peas (frozen works great)
- 1 cup corn
- 1 can diced tomatoes (14.5 oz)
- 1 tsp dried thyme
- 1 tsp dried rosemary
- 1 tsp paprika
- 1 bay leaf
- Salt and pepper to taste
- 2 tbsp flour (optional, for thickening)
- 2 tbsp butter (because flavor matters)
Step-by-Step Instructions
- Add turkey, carrots, celery, potatoes, onion, garlic, tomatoes, peas, and corn to your crockpot. It’s a veggie party.
- Pour in broth and stir everything together. Make sure the turkey doesn’t sit alone in a corner.
- Add thyme, rosemary, paprika, bay leaf, salt, and pepper. Smell that? That’s happiness.
- Cover and cook on low for 6–7 hours or high for 3–4 hours until the veggies are soft and the flavors have blended.
- If you want it thicker, melt butter in a small bowl and mix with flour, then stir into the stew. Give it 15 more minutes.
- Taste and adjust seasoning. If it needs more salt, add it—but don’t blame me if you go overboard.
- Serve warm with bread, biscuits, crackers, or honestly just a giant spoon.
Common Mistakes to Avoid
- Adding peas too early: They turn sad and mushy. Keep them for the final hour.
- Using uncooked turkey: This is called turkey stew, not turkey surprise.
- Not seasoning enough: Broth alone won’t save you. Add salt.
- Rushing the cook: Let it slow-cook. Fast stew is never good stew.
Alternatives & Substitutions
- Swap turkey for chicken if that’s what you have—I won’t tell anyone.
- Add sweet potatoes instead of regular potatoes for a sweeter twist.
- Throw in green beans or zucchini for bonus veggies.
- Want spice? Add chili flakes or a dash of hot sauce. IMO, it’s worth it.
- If you want a creamier stew, stir in 1/2 cup heavy cream at the end.
FAQ (Frequently Asked Questions)
Can I use leftover turkey?
Yes! This is literally the perfect recipe for leftovers.
Can I freeze the stew?
Absolutely—freeze in airtight containers for up to 3 months.
Do I need to cook the veggies first?
Nope, the crockpot handles everything like a champ.
Can I make this with raw turkey?
Yes, but cut it small so it cooks fully.
How do I make it thicker?
Use the flour-and-butter mixture or mash a few potatoes in the pot.
What should I serve it with?
Crusty bread, biscuits, or even rice. Go wild.
Can I add pasta?
Sure, but cook it separately or it’ll turn into mush.
Final Thoughts
And there you have it—Crockpot Turkey Stew that’s hearty, cozy, and basically guaranteed to become a cold-weather favorite. It’s simple, satisfying, and freezer-friendly, which makes it the ultimate lazy-day win. Now go whip up a big batch and let your crockpot do all the work while you enjoy being a functional adult… sort of!
