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Why You'll Love This batch cooked slow cooker turkey sweet potato and spinach stew
- Easy to Make: This recipe is incredibly simple to prepare - just add all the ingredients to your slow cooker and let it do the work for you.
- Customizable: You can add or subtract ingredients to suit your taste, making this recipe perfect for picky eaters or those with dietary restrictions.
- Nourishing: This stew is packed with nutrients from the sweet potatoes, spinach, and turkey, making it a great option for a healthy meal.
- Perfect for a Crowd: This recipe makes a large batch of stew, making it perfect for feeding a crowd or meal prep.
- Flavorful: The combination of herbs and spices in this recipe creates a rich and flavorful broth that's sure to please even the pickiest of eaters.
- Cost-Effective: This recipe is budget-friendly and can be made with ingredients you likely already have on hand.
- Freezer-Friendly: This stew can be frozen for up to 3 months, making it a great option for meal prep or future meals.
- Slow Cooker Friendly: This recipe is specifically designed for slow cookers, making it easy to cook a delicious meal with minimal effort.
Ingredient Breakdown
The key ingredients in this recipe are the turkey breast, sweet potatoes, spinach, and chicken broth. The turkey breast provides lean protein, while the sweet potatoes add natural sweetness and creamy texture. The spinach adds a burst of nutrients and flavor, and the chicken broth creates a rich and savory broth. When selecting these ingredients, be sure to choose fresh and high-quality options. For the turkey breast, look for a lean and tender cut. For the sweet potatoes, choose ones that are firm and have no signs of bruising. For the spinach, choose fresh leaves with no signs of wilting. Finally, for the chicken broth, choose a low-sodium option to control the salt content of the dish.
How to Make batch cooked slow cooker turkey sweet potato and spinach stew
Add the turkey breast, sweet potatoes, onion, garlic, chicken broth, and herbs to the slow cooker. Season with salt and pepper to taste.
Cook the stew on low for 6-8 hours or high for 3-4 hours. The turkey should be tender and the sweet potatoes should be cooked through.
About 30 minutes before serving, add the fresh spinach leaves to the stew. Stir to combine and let it wilt into the broth.
Season the stew with salt and pepper to taste. Serve hot, garnished with fresh herbs if desired.
Let the stew cool completely before transferring it to an airtight container. Store in the refrigerator for up to 3 days or freeze for up to 3 months.
Tips for Perfect Results
Using fresh herbs instead of dried ones will give your stew a brighter and more vibrant flavor. Try to use herbs like thyme, rosemary, or parsley for the best results.
Make sure to cook the stew until the turkey is tender and the sweet potatoes are cooked through. Overcooking can make the stew dry and tough.
Adding a splash of acidity like lemon juice or vinegar can help to balance the flavors in the stew and add brightness.
Don't be afraid to experiment with different spices and seasonings to find the combination that works best for you. Try adding a pinch of cumin or smoked paprika for added depth.
Make sure to use a slow cooker that is large enough to hold all the ingredients. A 6-quart slow cooker is a good size for this recipe.
Let the stew rest for 10-15 minutes before serving. This will allow the flavors to meld together and the stew to thicken slightly.
Common Mistakes to Avoid
-
Overcooking the Turkey:
Fix: Make sure to check the turkey regularly and remove it from the slow cooker when it reaches an internal temperature of 165°F (74°C).
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Not Browning the Turkey:
Fix: Take the time to brown the turkey before adding it to the slow cooker. This will add flavor and texture to the stew.
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Not Using Enough Liquid:
Fix: Make sure to use enough liquid to cover the ingredients in the slow cooker. This will prevent the stew from drying out and ensure that the flavors meld together properly.
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Not Letting it Rest:
Fix: Let the stew rest for 10-15 minutes before serving. This will allow the flavors to meld together and the stew to thicken slightly.
Variations & Substitutions
Replace the turkey with roasted vegetables like eggplant, zucchini, or portobello mushrooms. Add more beans or lentils for protein.
Add diced jalapenos or red pepper flakes to give the stew a spicy kick. You can also add a can of diced green chilies for extra flavor.
Replace the all-purpose flour with gluten-free flour or cornstarch to thicken the stew. Make sure to check the labels of the chicken broth and spices to ensure they are gluten-free.
Use low-sodium chicken broth and reduce the amount of salt added to the stew. You can also use salt-free seasoning blends to reduce the sodium content.
Storage & Make-Ahead
Let the stew cool to room temperature before storing it in an airtight container. Store for up to 2 hours at room temperature.
Store the stew in an airtight container in the refrigerator for up to 3 days. Reheat to an internal temperature of 165°F (74°C) before serving.
Let the stew cool completely before transferring it to an airtight container or freezer bag. Store in the freezer for up to 3 months. 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 use frozen spinach instead of fresh?
Yes, you can use frozen spinach instead of fresh. Simply thaw the frozen spinach and squeeze out as much water as possible before adding it to the stew.
Can I make this recipe in a Dutch oven instead of a slow cooker?
Yes, you can make this recipe in a Dutch oven instead of a slow cooker. Brown the turkey and cook the vegetables in the Dutch oven, then add the remaining ingredients and simmer on low heat for 30-40 minutes or until the turkey is tender and the sweet potatoes are cooked through.
Can I add other ingredients to the stew?
Yes, you can add other ingredients to the stew to suit your taste. Some options include diced bell peppers, carrots, or zucchini. You can also add a can of diced tomatoes or beans for added flavor and nutrition.
Can I serve this stew with other sides?
Yes, you can serve this stew with other sides such as crusty bread, mashed potatoes, or a side salad. You can also serve it with some crusty cornbread or over rice or noodles.
Is this recipe gluten-free?
This recipe is not inherently gluten-free, as it contains all-purpose flour. However, you can easily make it gluten-free by substituting the flour with gluten-free flour or cornstarch and using gluten-free chicken broth.
batch cooked slow cooker turkey sweet potato and spinach stew
Ingredients
- 1 lb boneless, skinless turkey breast or thighs
- 2 large sweet potatoes, peeled and cubed
- 1 onion, chopped
- 3 cloves of garlic, minced
- 1 cup of chicken broth
- 1/2 cup of diced tomatoes
- 1 tsp of dried thyme
- 1/2 tsp of salt
- 1/4 tsp of black pepper
- 2 cups of fresh spinach leaves
- 1/4 cup of chopped fresh parsley
Instructions
- Step 1: Prepare the Ingredients. Peel and cube the sweet potatoes, chop the onion, and mince the garlic. Season the turkey with salt, pepper, and thyme.
- Step 2: Brown the Turkey. In a large skillet, heat 2 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 aside.
- Step 3: Soften the Onions. In the same skillet, reduce the heat to medium and add the chopped onion. 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 Broth. Add the cubed sweet potatoes, chicken broth, and diced tomatoes to the skillet. Stir to combine and bring to a boil.
- Step 5: Cook in the Slow Cooker. Transfer the mixture to a slow cooker and add the browned turkey. Cook on low for 6 hours or high for 3 hours.
- Step 6: Add the Spinach and Parsley. Stir in the fresh spinach leaves and chopped parsley. Cook for an additional 30 minutes, or until the spinach has wilted.
- Step 7: Serve and Enjoy. Serve the stew hot, garnished with additional parsley if desired.
Recipe Notes
- Storage tip: Cool the stew completely and refrigerate for up to 3 days or freeze for up to 2 months.
- Make ahead: Prepare the ingredients and cook the stew up to a day in advance.
- Substitution: Swap the turkey for chicken or beef for a different flavor.
- Pro tip: Use fresh spinach for the best flavor and texture.
