Crock Pot Turkey And Vegetable Stew Recipe

ingredients

3 cups peeled, cubed potatoes
2 cups quartered mushrooms
1 1/2 cup chopped carrots
1 cup coarsely chopped onions
2 cloves garlic, minced
1 teaspoon ground thyme
1 teaspoon dried basil
1/2 teaspoon black pepper
2 pounds boneless, skinless turkey breast, cut into 1" cubes
2 tablespoons all-purpose flour
1/2 cup dry white wine
1/2 cup low-sodium reduced-fat chicken broth
1 1/2 tablespoon tomato paste
1 teaspoon "lite" Worcestershire sauce
1/4 cup chopped fresh parsley

directions

Combine the first 8 ingredients in a 3-quart or larger crockpot. Pat turkey cubes dry and coat with flour.

Arrange over top of vegetables. Mix wine, broth, tomato paste and worcestershire sauce in a small bowl. Pour over turkey.

Cover and cook on LOW setting for approximately 8 hours. During the last hour, stir once or twice, breaking apart any turkey cubes that have stuck together. Be careful not to remove the lid for more than a minute or so. Stir in parsley just before serving.