Name: Slow Cooker Turkey and Sweet Potato Stew With Rosemary and Garlic
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: American
Ingredients: 1 lb (450 g) turkey breast, cut into 1‑inch cubes; 2 medium sweet potatoes, peeled and diced (about 2 cups); 1 large onion, chopped; 2 carrots, sliced; 2 celery stalks, diced; 3 cloves garlic, minced; 1 cup low‑sodium chicken broth; ½ cup dry white wine (optional); 2 tbsp olive oil; 1 tsp dried rosemary; ½ tsp dried thyme; ½ tsp smoked paprika; ½ tsp sea salt; ¼ tsp freshly ground black pepper

Prep Time

15 min

Cook Time

6 hrs

Servings

Why You'll Love This Recipe

✓ One‑Pot Simplicity: All ingredients meld in a slow cooker, so you spend minutes prepping and the rest of the day relaxing.

✓ Autumnal Warmth: Sweet potatoes and rosemary give the stew a cozy, earthy flavor perfect for cooler evenings.

✓ Lean Protein Boost: Turkey provides a low‑fat protein source that stays juicy thanks to the slow‑cook method.

When the first chill of autumn arrives, I’m always looking for a dish that feels both hearty and effortless. This slow‑cooker turkey and sweet potato stew hit that sweet spot: it’s packed with wholesome vegetables, fragrant rosemary, and a subtle garlic backdrop that makes every bite comforting without being heavy.

I discovered the recipe while hunting for a weeknight dinner that could also feed a crowd. The beauty of the slow cooker is that you can toss everything in the morning, let the flavors develop all day, and return to a perfectly cooked, aromatic stew that needs only a quick stir before serving.

What sets this stew apart is the balance of sweet and savory. The natural sweetness of the potatoes pairs beautifully with the savory turkey, while rosemary adds a piney note that elevates the whole dish. It’s a meal that feels special yet requires minimal hands‑on time.

2 large sweet potatoes, peeled & cubed (about 3 cups) Use firm potatoes for texture.

1 medium onion, diced Adds sweetness and depth.

3 cloves garlic, minced Adjust to taste.

2 tbsp fresh rosemary, chopped Or 1 tsp dried.

4 cups low‑sodium chicken broth Can substitute vegetable broth.

1 tsp smoked paprika Adds subtle warmth.

Salt and freshly ground black pepper Season to taste.

2 tbsp olive oil For browning turkey.

Instructions

Brown the turkey

Heat olive oil in a skillet over medium‑high heat. Add turkey cubes in a single layer, seasoning with salt and pepper. Sauté 4‑5 minutes until each side is golden brown, then transfer to the slow cooker.

Pro Tip: Don’t overcrowd the pan; brown in batches for maximum flavor.

Layer vegetables & aromatics

Add diced onion, minced garlic, cubed sweet potatoes, and chopped rosemary over the browned turkey. Sprinkle smoked paprika, then pour chicken broth until ingredients are just covered.

Pro Tip: Use low‑sodium broth to control salt levels.

Set the slow cooker

Cover and cook on LOW for 6 hours, or HIGH for 3 hours, until turkey is tender and sweet potatoes easily break apart with a fork.

Pro Tip: Avoid lifting the lid; each peek adds 15‑20 minutes of cooking.

Finish & serve

Taste and adjust seasoning with extra salt or pepper if needed. Ladle stew into bowls, drizzle a little extra‑virgin olive oil, and garnish with a few fresh rosemary leaves.

Pro Tip: Serve with crusty bread to soak up the broth.

Expert Tips

Tip #1: Freeze leftovers

Cool the stew completely, portion into airtight containers, and freeze for up to 3 months. Reheat gently on the stove, adding a splash of broth if needed.

Tip #2: Add a splash of acidity

A teaspoon of apple cider vinegar or a squeeze of lemon brightens the broth just before serving.

Tip #3: Use a pressure cooker

If short on time, set the same ingredients in a pressure cooker for 25 minutes on high pressure; release naturally.

Tip #4: Finish with fresh herbs

A handful of chopped parsley or thyme adds color and a fresh flavor contrast.

Storage & Variations

Store leftovers in the refrigerator for up to 4 days. For a heartier version, stir in cooked quinoa or barley before serving. Swap rosemary for thyme or sage for a different herb profile, and replace turkey with chicken for a lighter take.

Nutrition

Per serving

Calories

320 kcal

Protein

28 g

Carbs

22 g

Fat

12 g

Frequently Asked Questions

Yes. Thaw the turkey in the refrigerator first, then brown as directed. Frozen pieces will release extra moisture, so you may need a slightly longer cooking time.

The broth should coat the ingredients lightly. If it looks too thin, remove the lid for the last 30 minutes to allow excess liquid to evaporate.

Substitute turkey with cubed tempeh or chickpeas, and use vegetable broth. Keep the same seasoning; the rosemary and sweet potatoes remain the stars.

If you prefer a thicker stew, stir in a tablespoon of cornstarch mixed with cold water during the last 15 minutes of cooking. The broth will gently thicken without altering the flavor.