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Slow Cooker Mediterranean Turkey Stew - Warm, Bright, and Easy

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Prep Time 20 minutes
Cook Time 6 hours
Total Time 6 hours 20 minutes
Servings: 6 servings
Ingredients Method

Ingredients
  

  • 2 pounds turkey (thighs or tenderloins), cut into 1-inch chunks
  • 2 tablespoons olive oil
  • 1 large yellow onion, diced
  • 3 cloves garlic, minced
  • 2 carrots, peeled and sliced
  • 1 red bell pepper, chopped
  • 1 zucchini, chopped
  • 1 (14.5-ounce) can diced tomatoes with juices
  • 1 (15-ounce) can chickpeas, drained and rinsed
  • 1/2 cup pitted Kalamata olives, halved
  • 1/4 cup tomato paste
  • 3 cups low-sodium chicken or turkey broth
  • 2 teaspoons dried oregano
  • 1 teaspoon dried thyme
  • 1 teaspoon smoked paprika (or sweet paprika)
  • 1/2 teaspoon ground cumin
  • 1 bay leaf
  • 1 lemon (zest and juice)
  • Salt and black pepper, to taste
  • Fresh parsley, chopped, for garnish
  • Optional: 1/4 teaspoon red pepper flakes for heat

Method
 

  1. Season the turkey. Pat the turkey dry and season generously with salt, pepper, and half the oregano, thyme, paprika, and cumin. This step builds flavor from the start.
  2. Brown the turkey (optional but recommended). Heat olive oil in a skillet over medium-high. Sear turkey in batches until lightly browned, 2–3 minutes per side. Transfer to the slow cooker. If skipping this step, just add the raw turkey straight in.
  3. Sauté aromatics. In the same skillet, add onion and a pinch of salt. Cook 3–4 minutes, then stir in garlic for 30 seconds until fragrant. Add tomato paste and cook 1 minute to caramelize. Scrape everything into the slow cooker.
  4. Add vegetables and pantry staples. Add carrots, red pepper, zucchini, diced tomatoes, chickpeas, olives, remaining dried spices, bay leaf, and broth. Stir to combine.
  5. Slow cook. Cover and cook on Low for 6–7 hours or High for 3–4 hours, until the turkey is tender and the vegetables are soft but not mushy.
  6. Brighten and adjust. Stir in lemon zest and juice. Taste and adjust salt, pepper, and acidity. If you want more depth, add a splash of olive oil or a pinch more paprika. For heat, add red pepper flakes.
  7. Finish and serve. Remove the bay leaf. Ladle into bowls and top with chopped parsley. Serve with crusty bread, couscous, rice, or quinoa.