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turkey in a black crock pot
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Slow Cooker Ground Turkey

Delicious slow cooked ground turkey with vegetables is the perfect weeknight dish or thanks dinner meal
Course Main Entree
Cuisine American
Prep Time 20 minutes
Cook Time 4 hours
Total Time 4 hours 20 minutes
Servings 4 -6 servings
Calories 587kcal
Author Charla

Ingredients

  • 2 tablespoon of coconut oil
  • 1 onion chopped
  • 4 garlic cloves chopped
  • 1 yellow pepper chopped
  • 2½ lb of ground turkey 1000g
  • 1 teaspoon paprika
  • 1 teaspoon black pepper
  • 2 teaspoon oregano
  • 1 teaspoon parsley
  • 1 teaspoon cumin
  • 1 cup of green beans chopped
  • 1 large red pepper pureed (deseeded first)
  • 1 large green pepper pureed (deseeded first)
  • 1 medium sweet potatoes or 2 small, chopped into small cubes
  • 1 zucchini courgette sliced and halved
  • 1 teaspoon of pink salt
  • 2 tablespoon coconut aminos (alternative to soy)
  • Juice of 1 lime
  • 1 cup of warm water

Instructions

  • Start by melting the coconut oil on medium heat.
  • Proceed to saute the onion and garlic until soft and translucent.
  • Add the chopped yellow bell peppers and cook until soft.
  • Add the ground turkey and seal and brown the meat (the meat should change from pink/red to a brown/greyish hue) this should take several minutes to achieve.
  • Once the meat is browned season with black pepper, paprika, oregano, parsley, cumin and stir.
  • Pour in the pureed green, red pepper and coconut aminos and combine everything together
  • Fold all of the vegetables in then pour in the warm water, pink salt then juice of a lime
  • Transfer everything into a crockpot (mine is a 2 in 1 sear and stew crockpot so I do both in the same pan)
  • Switch the crockpot on and set to slow cook for 4 hours on high

Notes

  • For best results I highly recommend using 5% fat turkey, but this depends on your requirements and affordability.
  • Keep any eye on the liquid levels, you may need to add more water, if needed.
  • Coconut aminos is simply another estrogen free version of soy sauce 
  • Use a blender or immersion stick blender to puree the peppers, you may need to add a splash of water (use as little as possible)
  • Make sure the water that is used it warm/tepid NOT cold in order to keep the temperature levels constant. 
  • Browning the meat is very important as this helps to seal/lock in the flavour and by sauteing the onion and garlic this helps to impart a deeper taste.
  • To speed things up feel free to switch on the slow cooker in advance.
  • If you have a 2 in 1 Morphy Richards slow cooker like mine then you can omit transferring the content and simply slot the pan into the actual unit.
  • As per Caribbean traditional all meat is rinsed with lime/vinegar/salt/sour oranges. This is a cultural practice however if this doesn't apply to you simply skip the process

Nutrition

Calories: 587kcal | Carbohydrates: 23g | Protein: 56g | Fat: 31g | Saturated Fat: 12g | Cholesterol: 210mg | Sodium: 978mg | Potassium: 1170mg | Fiber: 5g | Sugar: 7g | Vitamin A: 6470IU | Vitamin C: 137mg | Calcium: 127mg | Iron: 5mg