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8-Hour Turkey Stew (What a Crock!)

Source of Recipe

LOONEYSPOONS by Janet & Greta Podleski
Serves: 6

3 c. peeled, cubed potatoes
2 c. quartered mushrooms
1-1/2 c. chopped carrots
1 c. coarsely chopped onions
2 cloves garlic, minced
1 tsp. ground thyme
1 tsp. dried basil
1/2 tsp. pepper
2 lbs. boneless skinless turkey breast, cut into 1-in. cubes
2 T. flour
1/2 c. dry white wine
1/2 c. low-sodium, reduced-fat chicken broth
1-1/2 tsp. tomato paste
1 tsp. ‘lite’ Worcestershire sauce
1/4 c. chopped fresh parsley

Combine first 8 ingredients in a 3-qt. or larger slow cooker. Pat turkey cubes dry and coat with flour. Arrange over vegetables. Mix the next 4 ingredients in a small bowl. Pour over turkey.

Cover and cook on low setting for about 8 hours. During last hour of cooking, stir once or twice, breaking apart any turkey cubes that have stuck together. Be careful not to remove lid for more than a minute of so, as lots of heat will escape. Stir in parsley just before serving.

One serving equals: 384 calories (from fat 10.5%)…4.4 gm fat…25 gm carbohydrate…57 gm protein…182 mg sodium…113 mg cholesterol