Nat Wester’s Crockpot Turkey Stew Recipe

The beautiful Nat and I decided to write for each other’s blog once a month! How wonderful is that? So here is her post for November… Enjoy!!!

I am so excited to be featured on Claudia’s blog again! This time I have a recipe to share.

Since it is fall and nearing winter, I LOVE bringing out the Crockpot! It is a wonderful thing to open the front door after a long day at work or school and smell the aromas of a giant pot of chili, stew, or meat that has been slowly simmering all day. It really just warms your heart, and your soul!




1 lb lean ground turkey meat

¼ head cabbage, chopped

1 medium-large sweet potato

2 medium carrots, chopped

1 medium onion, diced

2 stalks celery, chopped

1 small zucchini, chopped in rounds

4 medium brown or white mushrooms (about ¾ cups)

1 ½ cups frozen corn

1 cup frozen okra

Few handfuls leafy greens (baby spinach is what I used)

1 6oz can unsalted tomato paste

1 TSP red pepper flakes

2 TBSP dried basil, plus more for sautee

2 TBSP dried tarragon, plus more for sautee

2 TBSP onion flakes

½ TBSP garlic powder

½ TBSP chili powder

½ TBSP cumin

½ TBSP coconut oil

3-4 cups water (more or less, depending)

Pinch of black pepper and sea salt



1)    In a large pan, heat coconut oil over medium high heat. Sautee the celery, onion and mushroom until tender. Once nearly done, toss in a pinch of dried basil and tarragon and let the flavors melt together. Set aside.


2)    Chop up all your other veggies and place them into the crock pot. To the raw veggies, add the sautéed mixture.


3)    In the same pan, over medium high heat add your meat. Chop it up with a wooden spoon a bit so it can slightly brown. Then, add ass much water as you can (usually about 3 cups) so that the meat is completely covered in the water. Cover, and let lightly simmer for a few minutes to create a nice broth.

4)    Add the broth and meat to the vegetable mixture. This might be enough liquid. If not, fill the pan up a bit more and add it in the Crockpot.


5)    Add the tomato paste, and mix the paste and seasonings well with the veggies and meat so that it is spread out. Don’t forget to also include your frozen veggies!

6)    Cover, and let cook on LOW for 6-8 hours.


7)    Right before serving, place the leafy greens into the mix and cover for a few minutes to let wilt. Mix and enjoy!

This is such a simple recipe, and perfect for anyone who is busy and on the go during these chilly months! Enjoy!




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