Apricot Herb Turkey Slow Cooker Potato Carrot Stew
Turkey breast slow-cooked alongside hearty root vegetables develops a mellow, comforting depth, especially when balanced by the gentle fruitiness of preserves. As the dish simmers, the apricot preserves dissolve into the vegetable broth, infusing the dried rosemary throughout the pot and creating a lightly sweet, aromatic sauce around the tender meat. Because the ingredients cook together undisturbed over several hours, the starch from the potatoes helps slightly body the liquid while the carrots turn tender and sweet, making it an easy one-pot meal to put together on a busy morning.
Why this one works
- Combines savory poultry and herbal rosemary with a subtle hint of fruit sweetness
- Hands-off slow cooker preparation with only ten minutes of active prep time
- Root vegetables cook right alongside the lean turkey breast for an all-in-one meal
- Lean protein stew that stays moist from gentle, low-temperature simmering
What you’ll need
- 1.5 lbs (680g) turkey breast, cubed Cut into uniform bite-sized pieces so the lean meat cooks evenly without drying out.
- 2 cups (300g) carrots, chopped Slice into thick rounds or chunks so they hold their shape throughout the six-hour cook.
- 3 cups (450g) potatoes, cubed Keep cubes roughly the same size as the turkey pieces to ensure balanced texture.
- 1/2 cup (120ml) apricot preserves Provides subtle sweetness and body to the cooking liquid as it melts down.
- 1 tbsp (15g) dried rosemary Crush lightly between your fingers before whisking to release the aromatic oils.
- 2 cups (475ml) vegetable broth Forms the savory foundation of the braising liquid.
TRY THIS NEXT: If these flavors sound good to you, Apricot Turkey Slow Cooker Carrot Stew is a natural one to save for next time.
What to have nearby
- Slow cooker
- Mixing bowl
- Whisk
- Chef knife and cutting board
Step-by-step instructions
Layer the solid ingredients evenly in the slow cooker insert before preparing the liquid, ensuring the sauce coats everything thoroughly as it cooks.
- 1Step 1
Place turkey, potatoes, and carrots into the slow cooker.
- 2Step 2
Whisk apricot preserves, broth, and rosemary together.
- 3Step 3
Pour mixture over ingredients.
- 4Step 4
Cook on low for 6 hours.
- 5Step 5
Serve warm in a deep bowl.
ALSO GOOD: If these flavors sound good to you, Mediterranean Turkey Slow Cooker Potato Carrot Stew is a natural one to save for next time.
A few things worth knowing
- Whisk the preserves thoroughly into the broth so there are no large clumps before pouring.
- Keep the slow cooker lid closed during the six-hour cook time to maintain steady heat and moisture.
- Ladle both the broth and the stew components generously into deep bowls to keep the dish warm while serving.
Ways to make it your own
- Garnish each bowl with a small sprig of fresh rosemary for added aroma at the table.
- Ladle over steamed brown rice or egg noodles to catch the sweet and herbal braising liquid.
Serving suggestions
Serve this stew piping hot in deep bowls alongside a simple crisp green side salad or a slice of toasted sourdough bread to soak up the savory, fruit-infused broth.
Storage & reheating
Transfer any leftover stew to an airtight container and refrigerate once cooled. Reheat gently on the stovetop or in the microwave until warmed through.
Nutrition notes
Nutrition is provided as a general estimate for the listed recipe. Brands, exact portions, and ingredient swaps can change the numbers.
Quick recipe answers
Can I cook this recipe on high instead of low?+
The recipe is specifically structured for cooking on low for 6 hours, which allows the lean turkey breast to remain tender without turning tough.
Will the stew taste overly sweet from the preserves?+
The half-cup of apricot preserves provides a gentle fruity balance to the savory vegetable broth and herbal dried rosemary rather than an overwhelming sweetness.
With minimal morning preparation, this slow-simmered turkey stew delivers a wholesome, warm bowl filled with tender vegetables and a uniquely fragrant broth by dinner.
Apricot Herb Turkey Slow Cooker Potato Carrot Stew
Slow-cooked turkey breast stew with cubed potatoes, carrots, dried rosemary, and sweet apricot preserves in a light vegetable broth.
Ingredients
- 1.5 lbs (680g) turkey breast, cubed
- 2 cups (300g) carrots, chopped
- 3 cups (450g) potatoes, cubed
- 1/2 cup (120ml) apricot preserves
- 1 tbsp (15g) dried rosemary
- 2 cups (475ml) vegetable broth
Instructions
- Place turkey, potatoes, and carrots into the slow cooker.
- Whisk apricot preserves, broth, and rosemary together.
- Pour mixture over ingredients.
- Cook on low for 6 hours.
- Serve warm in a deep bowl.
Nutrition
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