Ingredients
Scale
- 2 lbs Lean Ground Turkey (or Turkey Breast)
- 2 cans (15 oz) White Cannellini Beans, drained and rinsed
- 1 bag (16 oz) Frozen Mixed Vegetables (carrots, corn, peas, green beans)
- 1 jar (24 oz) Marinara Sauce or 2 cans of Diced Tomatoes with Green Chilis
- 1 cup Chicken Broth (low sodium)
- 1 packet (1 oz) Dry Ranch Seasoning or Taco Seasoning
- 1 tbsp Garlic Powder
- Salt and Pepper to taste
Instructions
- Take your slow cooker out and ensure the ceramic pot is clean. Place the raw ground turkey directly at the bottom of the pot. You do not need to brown the meat beforehand; the slow cooker will cook it perfectly through. Add the drained white beans and the entire bag of frozen vegetables on top of the meat. Pour the marinara sauce (or diced tomatoes) and the chicken broth over the mixture. Sprinkle the seasoning packet and extra garlic powder across the top.
- Place the lid firmly on the crockpot. Set the heat to “Low” for 6 to 7 hours or “High” for 3 to 4 hours. If you are leaving for work, the low setting is ideal as it allows the flavors to meld deeply without overcooking the turkey. Avoid lifting the lid during the cooking process, as this releases steam and increases the cooking time.
- Once the timer ends, use a sturdy wooden spoon or a meat masher to break up the ground turkey into small crumbles. Stir everything together so the sauce, beans, and vegetables are evenly distributed. Taste the mixture and add salt or pepper if needed. Ladle large portions into deep bowls. You can serve this as a thick stew or spoon it over rice, quinoa, or toasted bread for a more substantial meal.
- Cook Time: 6 hours 5 minutes