This Crock Pot Turkey Stew recipe is a hearty and flavorful dish, which uses bone-in turkey thighs and Yukon Gold potatoes. It’s the ultimate comfort food recipe, ready in about 6 hours and 20 minutes.
Crock Pot Turkey Stew Ingredients
- 4 turkey thighs, skin on, bone-in
- Salt
- 4 tablespoons extra virgin olive oil
- 1 large yellow or white onion, roughly chopped
- 1 to 2 large parsnips, peeled, cut into 1-inch pieces
- 2 to 3 large carrots, peeled, cut into 1-inch pieces
- 3 cups chicken or turkey stock
- 2 tablespoons brown sugar
- 1/3 cup yellow mustard
- 1 heaping tablespoon dry mustard powder
- 2 teaspoons chipotle or chili powder
- 4 to 6 Yukon Gold or other yellow potatoes, peeled, cut into 1-inch pieces
- 1 cup mustard greens, arugula, spinach, or parsley, roughly chopped
- 1/4 cup whole-grain mustard
How To Make Crock Pot Turkey Stew
- Salt the turkey:
Generously salt the turkey thighs and let them sit at room temperature for 30 minutes. - Brown the turkey:
Heat olive oil in a large pan over medium-high heat. Pat the turkey thighs dry and brown them skin side down, 3–5 minutes per side. Work in batches if needed. Transfer browned thighs to the slow cooker. - Sauté the onions:
Add chopped onions to the same pan and cook until softened. Transfer to the slow cooker. - Make the mustard sauce:
In a separate pot, bring stock to a simmer. Whisk in brown sugar, yellow mustard, mustard powder, chipotle powder, and a pinch of salt. Adjust seasoning with vinegar if needed. - Add vegetables and sauce:
Add carrots and parsnips to the slow cooker. Pour the mustard sauce over everything, filling to about ¾ up the turkey and vegetables. Reserve any extra sauce. - Cook the stew:
Cover and cook on high for 4 hours. - Add potatoes:
Add peeled, chopped potatoes and any reserved sauce. Cover and cook for another 1–2 hours on high. - Remove bones and skin:
Remove the turkey pieces, strip off the skin and bones, then return the meat to the stew. - Finish with greens and mustard:
Stir in chopped greens and whole-grain mustard. Adjust seasoning to taste with more mustard or chipotle if needed.

Recipe Tips
- What cut of turkey is best for stew?
Bone-in, skin-on turkey thighs add rich flavor and stay moist during long cooking. - Can I use different greens?
Yes, spinach, arugula, parsley, or even kale work well in this stew. - How to thicken turkey stew:
Simmer uncovered for the last 15–20 minutes or mash a few potatoes into the broth. - Is this recipe spicy?
The chipotle adds a mild heat. Adjust up or down depending on your preference. - Can I make this in a Dutch oven instead?
Yes, simmer covered for 1 hour, then add potatoes and cook another 30–45 minutes.
What To Serve With Turkey Stew
This stew is rich and hearty on its own but pairs well with:
- Crusty bread or dinner rolls
- A green side salad
- Roasted Brussels sprouts
- Cornbread
- Apple cider or a dry white wine
How To Store Turkey Stew
Refrigerate:
Store in airtight containers for up to 4 days.
Freeze:
Cool completely and freeze in portions for up to 3 months. Thaw overnight before reheating.
Turkey Stew Nutrition Facts
- Calories: 496
- Fat: 24g
- Saturated Fat: 6g
- Cholesterol: 159mg
- Sodium: 622mg
- Potassium: 1174mg
- Carbohydrates: 36g
- Fiber: 5g
- Sugar: 8g
- Protein: 36g
- Iron: 4mg
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
Can I use boneless turkey for this stew?
Yes, but bone-in thighs provide more flavor. If using boneless, reduce cook time slightly.
Can I prep this the night before?
Yes. Brown the turkey and make the sauce the night before. Refrigerate everything and start the slow cooker in the morning.
Can I make it less mustardy?
Reduce the yellow and whole grain mustard to taste, or substitute with milder Dijon mustard.
Can I make this stew spicy?
Yes, add extra chipotle powder or a chopped jalapeño for more heat.
How long can I keep leftovers?
Up to 4 days refrigerated or 3 months frozen.
Try More Recipes:
Crock Pot Turkey Stew Recipe
Course: DinnerCuisine: AmericanDifficulty: Easy6-8
servings20
minutes6
hours496
kcalA rich and cozy turkey stew made with mustard, root vegetables, and tender slow-cooked turkey thighs.
Ingredients
4 turkey thighs, skin on, bone-in
Salt
4 tbsp olive oil
1 large onion, chopped
1–2 large parsnips, chopped
2–3 large carrots, chopped
3 cups stock
2 tbsp brown sugar
1/3 cup yellow mustard
1 tbsp dry mustard powder
2 tsp chipotle or chili powder
4–6 Yukon Gold potatoes, chopped
1 cup chopped greens (mustard, arugula, spinach, or parsley)
1/4 cup whole-grain mustard
Directions
- Salt turkey thighs and let sit for 30 minutes.
- Brown turkey in olive oil, 3–5 minutes per side. Transfer to slow cooker.
- Sauté onions and add to slow cooker.
- In a pot, simmer stock. Add sugar, yellow mustard, dry mustard, chipotle, and salt.
- Add parsnips and carrots to slow cooker. Pour in sauce to ¾ up the contents.
- Cook on high for 4 hours.
- Add potatoes and more sauce. Cook another 1–2 hours.
- Remove skin and bones from turkey. Return meat to stew.
- Stir in greens and whole-grain mustard. Adjust seasoning and serve.
