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Why You'll Love This simple slow cooker turkey and kale stew for january dinner prep
- 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, making it perfect for busy days or meal prep.
- Nutritious: This stew is packed with protein, fiber, and vitamins, making it a healthy and satisfying option.
- Customizable: Feel free to add your favorite spices, herbs, or vegetables to make the recipe your own.
- Cost-Effective: This recipe makes a large batch, perfect for meal prep or feeding a crowd, and is budget-friendly.
- Delicious: The combination of tender turkey, flavorful kale, and rich broth is a match made in heaven.
- Perfect for January: This stew is a great way to warm up and recharge after the holiday season.
- Make-Ahead Friendly: This recipe can be made ahead of time and refrigerated or frozen for later use.
Ingredient Breakdown
The key ingredients in this recipe are ground turkey, kale, diced tomatoes, chicken broth, and spices. The ground turkey provides a lean source of protein, while the kale adds a boost of fiber and vitamins. The diced tomatoes add natural sweetness and acidity, while the chicken broth provides a rich and savory flavor. The spices, including paprika, garlic powder, and onion powder, add depth and warmth to the stew. When selecting these ingredients, opt for fresh and high-quality options. For the kale, choose curly or lacinato varieties for the best flavor and texture. For the ground turkey, look for lean options with minimal added salt and preservatives.
How to Make simple slow cooker turkey and kale stew for january dinner prep
Heat a large skillet over medium-high heat. Add the ground turkey and cook, breaking it up with a spoon, until browned, about 5-7 minutes.
Add the diced onion, minced garlic, and chopped kale to the skillet. Cook, stirring occasionally, until the onion is translucent and the kale is wilted, about 5 minutes.
Add the paprika, garlic powder, onion powder, salt, and pepper to the skillet. Cook, stirring constantly, for 1 minute. Then, add the chicken broth and diced tomatoes. Stir to combine.
Transfer the mixture to a slow cooker. Cook on low for 6-8 hours or high for 3-4 hours.
After 6 hours, remove the turkey from the slow cooker and shred it with two forks. Return the shredded turkey to the slow cooker and stir to combine.
Season the stew with salt and pepper to taste. Serve hot, garnished with chopped fresh herbs, if desired.
Tips for Perfect Results
Choose fresh, curly kale for the best flavor and texture. Remove the stems and tear the leaves into bite-sized pieces.
Cook the stew on low for 6-8 hours or high for 3-4 hours. Overcooking can make the turkey dry and the kale mushy.
Add a squeeze of fresh lemon juice or a splash of red wine vinegar to balance the flavors and brighten the dish.
Try adding different spices, such as cumin, coriander, or smoked paprika, to give the stew a unique flavor profile.
Serve the stew with crusty bread or over mashed potatoes for a comforting and satisfying meal.
Portion the stew into individual containers and refrigerate or freeze for up to 3 days. Reheat and serve for a quick and easy meal.
Add diced jalapenos or red pepper flakes to give the stew a spicy kick.
Try using ground beef, pork, or chicken instead of turkey for a different flavor profile.
Common Mistakes to Avoid
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Overcooking the Turkey:
Fix: Cook the stew on low for 6-8 hours or high for 3-4 hours. Check the turkey for tenderness and adjust the cooking time as needed.
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Not Browning the Turkey:
Fix: Brown the turkey in a skillet before adding it to the slow cooker. This will enhance the flavor and texture of the stew.
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Not Adding Enough Liquid:
Fix: Add enough chicken broth to cover the ingredients and ensure the stew cooks evenly. You can always adjust the seasoning and add more broth as needed.
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Not Seasoning Enough:
Fix: Taste and adjust the seasoning as you go. Add more salt, pepper, or spices to enhance the flavor of the stew.
Variations & Substitutions
Add diced jalapenos or red pepper flakes to give the stew a spicy kick.
Replace the ground turkey with cooked lentils, chickpeas, or tofu. Use vegetable broth instead of chicken broth.
Use gluten-free chicken broth and be mindful of any gluten-containing ingredients, such as soy sauce or Worcestershire sauce.
Replace the diced tomatoes with fresh or canned crushed tomatoes. Reduce the amount of chicken broth and add more vegetables, such as bell peppers or zucchini.
Use a 6-quart slow cooker for this recipe. If you have a smaller slow cooker, reduce the ingredient quantities accordingly.
Cook the stew on low for 6-8 hours or high for 3-4 hours. Adjust the cooking time based on your slow cooker's performance and the tenderness of the turkey.
Storage & Make-Ahead
Store the cooled stew in an airtight container at room temperature for up to 2 hours. Refrigerate or freeze as soon as possible.
Store the cooled stew in an airtight container in the refrigerator for up to 3 days. Reheat and serve.
Store the cooled stew in an airtight container or freezer bag in the freezer for up to 3 months. Thaw overnight in the refrigerator and reheat.
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 kale?
Yes, you can use frozen kale. Simply thaw it first and squeeze out as much water as possible before adding it to the recipe.
Can I substitute the ground turkey with ground beef?
Yes, you can substitute the ground turkey with ground beef. However, keep in mind that ground beef has a higher fat content, so you may need to adjust the cooking time and seasoning accordingly.
How do I reheat the stew?
You can reheat the stew in the microwave, on the stovetop, or in the oven. Microwave: Heat for 2-3 minutes, stirring every minute, until hot and steaming. Stovetop: Heat over low heat, stirring occasionally, until hot and steaming. Oven: Heat in a covered dish at 350°F (180°C) for 10-15 minutes, or until hot and steaming.
Can I make this recipe in a Instant Pot?
Yes, you can make this recipe in an Instant Pot. Brown the turkey and cook the stew on high pressure for 10-15 minutes, followed by a 10-minute natural release.
Is this recipe gluten-free?
Yes, this recipe is gluten-free, as long as you use gluten-free chicken broth and are mindful of any gluten-containing ingredients, such as soy sauce or Worcestershire sauce.
Can I add other vegetables to the stew?
Yes, you can add other vegetables to the stew, such as diced bell peppers, zucchini, or carrots. Simply adjust the cooking time and seasoning accordingly.
How do I store leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze for up to 3 months. Reheat and serve.
simple slow cooker turkey and kale stew for january dinner prep
Ingredients
- 1 lb boneless, skinless turkey breast or thighs
- 2 cups chopped kale, stems removed and discarded, leaves coarsely chopped
- 1 large onion, chopped
- 3 cloves garlic, minced
- 1 large carrot, peeled and chopped
- 2 stalks celery, chopped
- 1 can (14.5 oz) diced tomatoes
- 4 cups low-sodium chicken broth
- 1 tsp dried thyme
- 1/2 tsp salt
- 1/4 tsp black pepper
- 2 tbsp olive oil
Instructions
- Step 1: Prepare the ingredients. Chop the onion, carrot, and celery. Mince the garlic. Remove the stems from the kale and coarsely chop the leaves.
- Step 2: Brown the turkey. Heat 1 tablespoon of olive oil in a large skillet 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 vegetables. In the same skillet, add the remaining 1 tablespoon of olive oil. Add the chopped onion, carrot, and celery. Cook until the vegetables are softened, about 5 minutes. Add the minced garlic and cook for an additional minute.
- Step 4: Add the kale and cook until wilted. Add the chopped kale to the skillet and cook until wilted, about 3-5 minutes.
- Step 5: Add the remaining ingredients to the slow cooker. Add the browned turkey, cooked vegetables, diced tomatoes, chicken broth, 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 high for 3 hours.
- Step 7: Serve and enjoy. Serve the stew hot, garnished with chopped fresh herbs if desired.
Recipe Notes
- Storage tip: Let the stew cool completely, then refrigerate or freeze for later use.
- Make ahead: Prepare the ingredients and brown the turkey up to a day in advance. Assemble the stew in the slow cooker and cook as directed.
- Substitution: Swap the turkey for chicken or beef if preferred.
- Pro tip: Use low-sodium broth and adjust the seasoning as needed to control the salt content of the stew.
