Slow cooker turkey stew is what you make when you’ve got leftover Thanksgiving turkey and need it to turn into an actual meal instead of dry sandwiches. You’re throwing turkey, vegetables, broth, and herbs into the slow cooker in the morning, and by dinner, you’ve got a thick, hearty stew that tastes nothing like leftovers.
Using the slow cooker means I don’t have to stand at the stove stirring, and the stew stretches leftover turkey into something that actually feels like a different meal. The vegetables break down and thicken the broth while the turkey stays tender instead of drying out.
You end up with something that’s filling enough to be the whole dinner without needing much else on the side. And if you don’t have leftover turkey, you can start with fresh turkey breast or thighs, and it works just as well.
This is one of those recipes with a longer ingredient list, but the steps are straightforward. You’re chopping vegetables, dumping everything in, and letting it cook for six hours. It feeds a crowd, so it’s a great way to stretch your grocery budget by making the most of those turkey leftovers.
I’ll show you how to make this simple slow cooker meal that my whole family loves. Whether you’re looking to repurpose holiday leftovers or just craving a comforting bowl of stew, it is ideal for chilly nights, post-holiday meals, or anytime you want something hearty and straightforward.
Looking for more ways to use up leftover turkey? Try my recipes for slow cooker turkey noodle soup, turkey tetrazzini, or puff pastry turkey pot pie.
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Ingredient Notes
For exact amounts needed see the recipe card below
- Turkey: This is a fantastic way to use up leftover Thanksgiving turkey.
- Potatoes
- Carrots
- Celery
- Onion
- Garlic
- Peas
- Turkey broth: This adds amazing flavor, but chicken broth works perfectly too.
- Turkey gravy mix
- Heavy cream
- Cornstarch
- Seasoning: I use poultry seasoning, garlic powder, and onion powder.
How to Make Slow Cooker Turkey Stew
- Start by chopping all the vegetables and turkey into similar-sized pieces. I usually aim for about 1-inch chunks. Toss the turkey, potatoes, carrots, celery, onion, and minced garlic into your slow cooker.
- In a separate bowl, whisk together the turkey broth, gravy mix packet, poultry seasoning, garlic powder, and onion powder until well combined. Pour this flavorful mixture over everything in the slow cooker.
- Cover your slow cooker and set it to cook on high for 4 hours or low for 6 hours.
- About half an hour before you want to eat, whisk together the heavy cream and cornstarch in a small bowl until smooth. Stir this mixture into the slow cooker along with the frozen peas.
- Let everything cook for another 30 minutes. This helps the sauce thicken up perfectly and warms the peas through. Give it a taste and adjust the seasoning if needed.
Serving Ideas
This hearty slow cooker turkey stew is practically a meal in itself. I like to pair it with some crusty bread for soaking up all that delicious gravy. A simple green salad with vinaigrette also makes a fabulous addition. Serve it over rice or egg noodles if you want to make it stretch even further.
How to Store
Store the stew in an airtight container in the fridge for up to 4 days. I like to store it in individual portions – it makes reheating so much easier for quick lunches! Reheat it gently over medium-low heat on the stovetop or in the microwave in short intervals.
Tips & Tricks
Be sure to check out the step by step instructions
- Cut your vegetables into uniform sizes, about 1-inch pieces. This ensures everything cooks evenly.
- Using the turkey gravy mix and cornstarch helps thicken this stew. Make sure to whisk the cornstarch and cream mixture really well before adding it to the stew.
- You can make this with fresh turkey, too. If using fresh turkey, cut it into 1-inch cubes and add it at the beginning with the vegetables. It will cook perfectly during the slow cooking process.
- To avoid mushy vegetables, stick to the recommended cooking times (4 hours on high or 6 hours on low), and make sure your vegetable chunks aren’t cut too small.
- To make this dairy-free, replace the heavy cream with coconut milk.
- Chop all your veggies and whisk together the broth and seasonings the night before to make morning prep even faster.
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Slow Cooker Turkey Stew Recipe
Ingredients
- 3 cups leftover turkey
- 2 large potatoes peeled and diced
- 2 large carrots peeled and diced
- 2 stalks celery peeled and diced
- 1 onion chopped
- 2 cloves garlic minced
- 2 cups turkey broth
- 1 packet turkey gravy 1 ounce
- 1 teaspoon poultry seasoning
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- 1 cup heavy cream
- 2 tablespoons cornstarch
- 1 cup frozen peas
Instructions
- Add the turkey, potatoes, carrots, celery, onion, and garlic clove to your slow cooker.3 cups leftover turkey, 2 large potatoes, 2 large carrots, 2 stalks celery, 1 onion, 2 cloves garlic
- In a bowl, whisk together the turkey broth, turkey gravy mix, poultry seasoning, garlic powder, and onion powder. Pour into the slow cooker.2 cups turkey broth, 1 packet turkey gravy, 1 teaspoon poultry seasoning, 1 teaspoon garlic powder, ½ teaspoon onion powder
- Cover and cook on high for 4 hours or low for 6 hours, until the veggies are tender.
- Whisk together the heavy cream and cornstarch. Stir the contents in the slow cooker and add the peas.1 cup heavy cream, 2 tablespoons cornstarch, 1 cup frozen peas
- Cover and cook for another 30 minutes.
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Nutrition Information
Nutrition facts are estimates.
Made this tonight. It was delicious! A new family favorite. Easy to make. Highly recommend.