Slow-Cooker Hearty Turkey Stew With Squash and Spinach For Two
By Katherine PerryPublished on October 16, 2019
Time
6 to 7 hours on low
Yield
Serves 2
Slow cooker size
3½ to 7 quarts
Ingredients
1 onion, chopped fine3 garlic cloves, minced1 tablespoon tomato paste 1 tablespoon extra-virgin olive oil, plus extra for drizzling1 teaspoon minced fresh thyme or ¼ teaspoon dried⅛ teaspoon red pepper flakes 1 pound butternut squash, peeled, seeded, and cut into ½-inch pieces (3 cups)2 cups chicken broth, plus extra as needed2 teaspoons instant tapioca 1 bay leaf 1 pound bone-in turkey thighs, skin removed, trimmedSalt and pepper 2 ounces (2 cups) baby spinach ¼ cup grated Parmesan cheese
Before You Begin
You can substitute an equal amount of bone-in chicken thighs for the turkey.
Instructions
- 1. Microwave onion, garlic, tomato paste, oil, thyme, and pepper flakes in bowl, stirring occasionally, until onion is softened, about 5 minutes; transfer to slow cooker. Stir in squash, broth, tapioca, and bay leaf. Season turkey with salt and pepper and nestle into slow cooker. Cover and cook until turkey is tender, 6 to 7 hours on low.
- Transfer turkey to cutting board, let cool slightly, then pull apart into large chunks using 2 forks; discard bones.
- Discard bay leaf. Stir turkey into stew, then stir in spinach, 1 handful at a time, and let sit until wilted, about 5 minutes. Adjust consistency with extra hot broth as needed. Stir in Parmesan and season with salt and pepper to taste. Serve, drizzling individual portions with extra oil.
Time
6 to 7 hours on lowYield
Serves 2Slow cooker size
3½ to 7 quartsIngredients
1 onion, chopped fine
3 garlic cloves, minced
1 tablespoon tomato paste
1 tablespoon extra-virgin olive oil, plus extra for drizzling
1 teaspoon minced fresh thyme or ¼ teaspoon dried
⅛ teaspoon red pepper flakes
1 pound butternut squash, peeled, seeded, and cut into ½-inch pieces (3 cups)
2 cups chicken broth, plus extra as needed
2 teaspoons instant tapioca
1 bay leaf
1 pound bone-in turkey thighs, skin removed, trimmed
Salt and pepper
2 ounces (2 cups) baby spinach
¼ cup grated Parmesan cheese
Ingredients
1 onion, chopped fine
3 garlic cloves, minced
1 tablespoon tomato paste
1 tablespoon extra-virgin olive oil, plus extra for drizzling
1 teaspoon minced fresh thyme or ¼ teaspoon dried
⅛ teaspoon red pepper flakes
1 pound butternut squash, peeled, seeded, and cut into ½-inch pieces (3 cups)
2 cups chicken broth, plus extra as needed
2 teaspoons instant tapioca
1 bay leaf
1 pound bone-in turkey thighs, skin removed, trimmed
Salt and pepper
2 ounces (2 cups) baby spinach
¼ cup grated Parmesan cheese
Ingredients
1 onion, chopped fine
3 garlic cloves, minced
1 tablespoon tomato paste
1 tablespoon extra-virgin olive oil, plus extra for drizzling
1 teaspoon minced fresh thyme or ¼ teaspoon dried
⅛ teaspoon red pepper flakes
1 pound butternut squash, peeled, seeded, and cut into ½-inch pieces (3 cups)
2 cups chicken broth, plus extra as needed
2 teaspoons instant tapioca
1 bay leaf
1 pound bone-in turkey thighs, skin removed, trimmed
Salt and pepper
2 ounces (2 cups) baby spinach
¼ cup grated Parmesan cheese
Why This Recipe Works
Garlic, thyme, and red pepper flakes added complex depth of flavor and worked nicely with the mellow taste and silky texture of the butternut squash. To bloom the seasonings and soften the onion, we gave them a jump start in the microwave before adding them to the slow cooker. Delicate baby spinach added freshness and needed to cook for just a few minutes at the end to warm through and wilt into the stew. A sprinkling of grated Parmesan cheese was a must here—its nutty and salty flavor enhanced the other flavors in the stew. The amount of spinach may seem like a lot at first, but the leaves wilt down substantially.
Before You Begin
You can substitute an equal amount of bone-in chicken thighs for the turkey.
Instructions
- 1. Microwave onion, garlic, tomato paste, oil, thyme, and pepper flakes in bowl, stirring occasionally, until onion is softened, about 5 minutes; transfer to slow cooker. Stir in squash, broth, tapioca, and bay leaf. Season turkey with salt and pepper and nestle into slow cooker. Cover and cook until turkey is tender, 6 to 7 hours on low.
- Transfer turkey to cutting board, let cool slightly, then pull apart into large chunks using 2 forks; discard bones.
- Discard bay leaf. Stir turkey into stew, then stir in spinach, 1 handful at a time, and let sit until wilted, about 5 minutes. Adjust consistency with extra hot broth as needed. Stir in Parmesan and season with salt and pepper to taste. Serve, drizzling individual portions with extra oil.
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