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Why You'll Love This creamy slow cooker turkey and kale stew with sweet potatoes for cold days
- Easy to Prepare: This recipe requires minimal effort and can be prepared in under 30 minutes.
- Slow Cooker Friendly: The slow cooker does all the work for you, making it perfect for busy days.
- Packed with Nutrients: This stew is filled with vitamins, minerals, and antioxidants from the kale, sweet potatoes, and turkey.
- Customizable: You can add or substitute your favorite ingredients to make the recipe your own.
- Comforting and Delicious: The creamy sauce and tender turkey will make you feel cozy and satisfied.
- Perfect for Meal Prep: This recipe makes a large batch that can be refrigerated or frozen for later use.
- Affordable: The ingredients are budget-friendly and can be found at most grocery stores.
- Great for Leftovers: You can use leftover turkey or vegetables to make the recipe even more efficient.
Ingredient Breakdown
The key ingredients in this recipe are the turkey breast, sweet potatoes, kale, onions, garlic, and chicken broth. The turkey breast provides a lean source of protein, while the sweet potatoes add natural sweetness and creamy texture. The kale adds a boost of vitamins and antioxidants, and the onions and garlic add depth of flavor. The chicken broth helps to thin out the sauce and adds moisture to the stew. When selecting these ingredients, choose fresh and organic options whenever possible. For the turkey breast, look for a lean cut with minimal fat. For the sweet potatoes, choose ones that are firm and have no bruises or soft spots. For the kale, select a bunch with crisp, dark green leaves.
How to Make creamy slow cooker turkey and kale stew with sweet potatoes for cold days
Chop the onions, garlic, and sweet potatoes into bite-sized pieces. Remove the stems from the kale and chop the leaves into small pieces.
Heat a large skillet over medium-high heat and add 1 tablespoon of olive oil. Brown the turkey breast on all sides, about 5-7 minutes per side. Remove from heat and set aside.
Add the chopped onions and garlic to the skillet and cook until softened, about 3-5 minutes.
Add the browned turkey, cooked onions and garlic, sweet potatoes, kale, and chicken broth to the slow cooker. Stir to combine.
Cook the stew on low for 6-8 hours or high for 3-4 hours.
Stir in 1/2 cup of heavy cream or half-and-half during the last 30 minutes of cooking.
Tips for Perfect Results
Choose fresh and organic ingredients whenever possible to ensure the best flavor and texture.
Cook the stew on low for 6-8 hours or high for 3-4 hours to prevent overcooking and toughness.
Stir in heavy cream or half-and-half during the last 30 minutes of cooking to add richness and creaminess.
Serve the stew hot, garnished with chopped fresh herbs or a dollop of sour cream.
Add your favorite spices or herbs to the stew to give it a unique flavor.
Serve the stew with crusty bread or over mashed potatoes for a satisfying meal.
Freeze the stew for up to 3 months and thaw when needed for a quick and easy meal.
Use leftover turkey or vegetables to make the recipe even more efficient and reduce food waste.
Common Mistakes to Avoid
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Overcooking: Cooking the stew for too long can result in tough, dry turkey and mushy vegetables.
Fix: Cook the stew on low for 6-8 hours or high for 3-4 hours to prevent overcooking.
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Not Browning the Turkey: Failing to brown the turkey can result in a lack of flavor and texture.
Fix: Brown the turkey in a skillet before adding it to the slow cooker to add flavor and texture.
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Not Stirring in Cream: Failing to stir in heavy cream or half-and-half can result in a lack of creaminess and richness.
Fix: Stir in heavy cream or half-and-half during the last 30 minutes of cooking to add richness and creaminess.
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Not Serving Hot: Serving the stew at room temperature can result in a lack of flavor and texture.
Fix: Serve the stew hot, garnished with chopped fresh herbs or a dollop of sour cream.
Variations & Substitutions
Replace the turkey with roasted vegetables such as eggplant, zucchini, or portobello mushrooms.
Replace the all-purpose flour with gluten-free flour and use gluten-free chicken broth.
Replace the heavy cream or half-and-half with a non-dairy milk such as almond or soy milk.
Add diced jalapenos or red pepper flakes to the stew for an extra kick of heat.
Add sliced or whole mushrooms to the stew for added flavor and texture.
Add diced or crushed tomatoes to the stew for added flavor and moisture.
Storage & Make-Ahead
Store the stew at room temperature for up to 2 hours. After 2 hours, refrigerate or freeze the stew to prevent bacterial growth.
Store the stew in the refrigerator for up to 3 days. Reheat the stew to an internal temperature of 165°F (74°C) before serving.
Store the stew in the freezer for up to 3 months. Thaw the stew overnight in the refrigerator and reheat to an internal temperature of 165°F (74°C) before serving.
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 freeze this recipe?
Yes! You can freeze this recipe for up to 3 months. Thaw the stew overnight in the refrigerator and reheat to an internal temperature of 165°F (74°C) before serving.
What can I serve with this recipe?
You can serve this recipe with crusty bread, over mashed potatoes, or with a side of steamed vegetables. It's also delicious served with a side salad or as a main course.
Can I make this recipe gluten-free?
Yes! You can make this recipe gluten-free by replacing the all-purpose flour with gluten-free flour and using gluten-free chicken broth.
Can I make this recipe dairy-free?
Yes! You can make this recipe dairy-free by replacing the heavy cream or half-and-half with a non-dairy milk such as almond or soy milk.
How long does it take to cook this recipe?
This recipe takes about 6-8 hours to cook on low or 3-4 hours to cook on high in a slow cooker. You can also cook it on the stovetop or in the oven, but the cooking time will be shorter.
Can I make this recipe in a pressure cooker?
Yes! You can make this recipe in a pressure cooker, but you will need to adjust the cooking time. Cook the stew on high pressure for 20-30 minutes, then let the pressure release naturally.
Can I make this recipe in a Dutch oven?
Yes! You can make this recipe in a Dutch oven, but you will need to adjust the cooking time. Cook the stew on low heat for 2-3 hours, or until the turkey is cooked through and the vegetables are tender.
creamy slow cooker turkey and kale stew with sweet potatoes for cold days
Ingredients
- 1 pound boneless, skinless turkey breast or thighs
- 2 medium sweet potatoes, peeled and cubed
- 1 large onion, chopped
- 3 cloves garlic, minced
- 2 cups chopped kale, stems removed
- 1 can (14.5 oz) diced tomatoes
- 1 cup chicken broth
- 1/2 cup heavy cream
- 1 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Step 1: Prepare the ingredients. Peel and cube the sweet potatoes, chop the onion, and mince the garlic. Remove the stems from the kale and chop it into bite-sized pieces.
- Step 2: Brown the turkey. In a large skillet, heat a couple of tablespoons of oil over medium-high heat. Add the turkey and cook until browned on all sides, about 5-7 minutes. Remove the turkey from the skillet and set it aside.
- Step 3: Soften the onion and garlic. Reduce the heat to medium and add the chopped onion to the skillet. Cook until the onion is softened, about 5 minutes. Add the minced garlic and cook for an additional minute.
- Step 4: Add the sweet potatoes and kale. Add the cubed sweet potatoes and chopped kale to the skillet. Cook for about 5 minutes, or until the sweet potatoes start to soften.
- Step 5: Add the remaining ingredients to the slow cooker. Add the browned turkey, cooked onion and garlic mixture, diced tomatoes, chicken broth, heavy cream, thyme, salt, and pepper to the slow cooker. Stir to combine.
- Step 6: Cook the stew. Cook the stew on low for 6 hours or on high for 3 hours.
- Step 7: Serve and enjoy. Serve the stew hot, garnished with chopped fresh herbs if desired.
Recipe Notes
- You can use either boneless, skinless turkey breast or thighs for this recipe. If using thighs, you may need to adjust the cooking time.
- To make this recipe ahead of time, prepare the ingredients and cook the stew up to a day in advance. Reheat the stew over low heat before serving.
- You can substitute other types of potatoes, such as Russet or Yukon Gold, for the sweet potatoes if you prefer.
- If you don't have heavy cream, you can substitute half-and-half or a mixture of milk and butter.
- To make this recipe more substantial, serve with crusty bread or over mashed potatoes.
