Name: Slow Cooker Turkey and Vegetables
Prep time: 25 min
Cook time: 25 min
Yield: 6
Ingredients: Skinless turkey thighs, cubed - 2 pounds; Salt and ground black pepper to taste - 2 pounds; Diced tomatoes with juice - 1 (14.5 ounce) can; Artichoke hearts, drained - 1 (6.5 ounce) jar; Parsnips, peeled and cubed - 3; Baby carrots - ½ pound; Yellow squash, cubed - 1; Green bell pepper, cut into chunks - 1; Chicken broth, or as needed to cover - 4 cups; Chicken bouillon - 2 cubes; Garbanzo beans, drained - 1 (15 ounce) can; Chopped fresh dill, or to taste (Optional) - 1 teaspoon

Recipe information

Cooking:

25 min.

Servings per container:

Source:

More details

Ingredients for - Slow Cooker Turkey and Vegetables

1. Skinless turkey thighs, cubed - 2 pounds

2. Salt and ground black pepper to taste - 2 pounds

3. Diced tomatoes with juice - 1 (14.5 ounce) can

4. Artichoke hearts, drained - 1 (6.5 ounce) jar

5. Parsnips, peeled and cubed - 3

6. Baby carrots - ½ pound

7. Yellow squash, cubed - 1

8. Green bell pepper, cut into chunks - 1

9. Chicken broth, or as needed to cover - 4 cups

10. Chicken bouillon - 2 cubes

11. Garbanzo beans, drained - 1 (15 ounce) can

12. Chopped fresh dill, or to taste (Optional) - 1 teaspoon

How to cook deliciously - Slow Cooker Turkey and Vegetables

1. Stage

Sprinkle the turkey thigh cubes with salt and black pepper, and place into a slow cooker. Pour the diced tomatoes over the turkey, and follow with the artichoke hearts in a layer. Place the parsnips, baby carrots, yellow squash, and green bell pepper into the cooker, and pour in the chicken broth to cover. Place the bouillon cubes into the broth. Cover, and cook on Low for 8 to 10 hours. Pour in the garbanzo beans in the last hour. Garnish with fresh dill.