Slow-Cooker Rosemary Turkey, White Bean and Tomato Stew
A hearty slow-cooker dinner with tender turkey breast, creamy white beans, tomato, bell pepper, spinach and rosemary.
- Calories
- 555
- Protein
- 57g
- Carbs
- 48g
- Fat
- 14g
Per serving
Ingredients
For 4 servings · 345 min total
- turkey breastpatted dry32 oz
- white beansdrained and rinsed2 can
- tomato sauce2 cup
- chicken broth2 cup
- bell pepperdiced2
- red oniondiced1/2 lb
- garlicminced2 clove
- baby spinach4 cup
- dried rosemary1/2 tsp
- olive oil2 tsp
- kosher salt1 tsp
- black pepper1/2 tsp
Instructions
- 1Do not rinse the turkey. Pat it dry, then season all over with the kosher salt and black pepper. Place it in the slow cooker, then wash the board, knife and your hands with soap and water before touching anything else.
- 2Add the diced bell pepper, diced red onion, minced garlic, dried rosemary, tomato sauce, chicken broth and olive oil around the turkey. Stir the sauce gently without disturbing the turkey.
- 3Cover and cook on low for 5-6 hours, until the turkey is tender and the sauce is fragrant and lightly thickened; the thickest part of the turkey must read 165°F (74°C) on an instant-read thermometer.
- 4Transfer the turkey to a clean plate and let it rest briefly. Stir the drained and rinsed white beans and baby spinach into the hot sauce, cover and cook for 10-15 minutes, until the spinach is wilted and the beans are hot.
- 5Slice the turkey and return it to the stew. Taste and adjust with kosher salt and black pepper, then serve hot.
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Let's Get Hot provides general wellness and nutrition planning, not medical advice. Calorie targets, timelines, and grocery costs are estimates. Always verify product labels and ingredients yourself when managing serious allergies, and consult a healthcare or nutrition professional before making significant dietary changes.