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Smoky Turkey and Sweet Potato Stew
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Course Soup
Cuisine American
Servings 4 people

Equipment

  • Slow Cooker
  • Large Skillet

Ingredients
  

  • 1 pound ground turkey
  • 2 medium sweet potatoes, peeled and cut into 1-inch cubes
  • 1 yellow onion, diced
  • 3 garlic cloves, minced
  • 1 red bell pepper, diced
  • 4 cups low-sodium chicken broth
  • 2 tablespoons tomato paste
  • 2 teaspoons smoked paprika
  • 1 teaspoon dried oregano
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2 tablespoons chopped fresh parsley

Instructions
 

  • Heat a large skillet over medium heat and add the ground turkey. Cook until no longer pink, breaking it up with a spoon as it browns.
  • Transfer the cooked turkey to the slow cooker. Add the sweet potato cubes, diced onion, minced garlic, and diced red bell pepper.
  • In a small bowl, whisk together the chicken broth, tomato paste, smoked paprika, oregano, salt, and black pepper until smooth.
  • Pour the broth mixture over the ingredients in the slow cooker and stir to combine.
  • Cover and cook on low for 6 to 7 hours or until the sweet potatoes are fork-tender.
  • Stir the stew, taste, and adjust salt or pepper if needed. Sprinkle with chopped parsley just before serving.

Notes

If the stew thickens too much during cooking, stir in an extra half cup of broth before serving. Leftovers keep well in the refrigerator 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, Large Skillet