Go Back
Slow Cooker Turkey and White Bean Stew with Kale
Print Recipe Pin Recipe
Course Soup
Cuisine American
Servings 4 people

Equipment

  • Slow Cooker
  • Skillet
  • Knife

Ingredients
  

  • 1 pound turkey breast, cut into 1-inch cubes
  • 2 (15-ounce) cans white beans, drained and rinsed
  • 1 bunch kale, stems removed and leaves chopped
  • 1 onion, diced
  • 2 carrots, peeled and sliced
  • 3 garlic cloves, minced
  • 4 cups low-sodium chicken broth
  • 1 teaspoon dried thyme
  • 1/2 teaspoon dried rosemary
  • 2 tablespoons olive oil
  • Salt and black pepper, to taste

Instructions
 

  • Heat the olive oil in a skillet over medium heat. Add the turkey cubes and cook until lightly browned on all sides, about 5 minutes.
  • Transfer the browned turkey to the slow cooker. Add the onion, carrots, garlic, white beans, chicken broth, thyme, rosemary, salt, and pepper.
  • Stir to combine, then cover and cook on low for 6 hours.
  • Stir in the chopped kale during the last 30 minutes of cooking so it wilts but stays bright.
  • Taste and adjust salt and pepper before serving.

Notes

Add the kale only at the end so it does not turn too soft. If the broth tastes mild after cooking, a pinch more salt or rosemary can sharpen the flavor. Leftovers keep well in the fridge for three days and reheat gently on the stove with a splash of broth to loosen the texture.
Course: Soup
Cuisine: American
Equipment: Slow Cooker, Skillet, Knife