Apricot Turkey Slow Cooker Carrot Stew
Simmering lean poultry gently in the slow cooker helps keep the meat tender while absorbing the flavors around it. In this stew, sweet apricot preserves balance the savory chicken broth, aromatic dried thyme, and tender sliced carrots for a subtly sweet and savory combination.
Why this one works
- Apricot preserves melt directly into the broth to create a naturally glossy, lightly sweetened sauce.
- Thyme adds an earthy, herbal note that balances the sweetness of the fruit and carrots.
- Lean cubed turkey breast stays moist when cooked low and slow in savory liquid.
- Preparation is minimal with no pre-searing required before loading the slow cooker.
What you’ll need
- 1.5 lbs (680g) turkey breast, cubed Cut into uniform bite-sized pieces so the poultry cooks evenly throughout the slow-cooking process.
- 1 lb (450g) carrots, sliced into rounds Slice into medium-thick coins so they soften completely without turning completely to mush over long hours.
- 0.5 cup (120ml) apricot preserves Provides both body and balanced fruitiness to the braising broth.
- 1 onion, diced Adds an aromatic foundation that cooks down into the sauce.
- 2 cups (480ml) low-sodium chicken broth Supplies the savory liquid base without oversalting the dish.
- 1 tsp dried thyme Infuses the cooking liquid with classic herbal aroma.
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What to have nearby
- Slow cooker (4 to 6 quart capacity)
- Small mixing bowl
- Whisk
- Chef's knife and cutting board
Step-by-step instructions
This is a true pour-and-cook method. You will place the prepared meat and vegetables directly in the basin, whisk the liquid components together in a separate bowl to distribute the preserves evenly, and let the appliance do all the heavy lifting on low heat.
- 1Step 1
Place the cubed turkey and sliced carrots into the slow cooker.
- 2Step 2
In a small bowl, whisk together the apricot preserves, chicken broth, and dried thyme.
- 3Step 3
Pour the mixture over the turkey and carrots.
- 4Step 4
Cover and cook on low for 6 to 7 hours until the turkey is tender and the carrots are soft.
- 5Step 5
Serve warm in deep bowls.
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 before pouring so the fruit spread disperses rather than sinking to the bottom in a clump.
- Keep the slow cooker lid firmly closed during cooking to maintain an even, moist braising environment.
- Check the carrots near the 6-hour mark; they should yield easily to the tip of a paring knife.
Ways to make it your own
- Garnish individual bowls with freshly cracked black pepper or finely minced fresh parsley just before serving.
- Serve over buttered egg noodles or mashed potatoes to catch extra stew broth.
Serving suggestions
Ladle generous portions into wide, shallow bowls so the tender turkey and carrots sit in plenty of the fragrant apricot-thyme broth. A slice of crusty sourdough, warm dinner rolls, or a bed of simple buttered noodles makes a wonderful accompaniment to soak up the sauce.
Storage & reheating
Allow leftover stew to cool completely before transferring to an airtight container. Refrigerate promptly, and reheat gently on the stovetop over low heat or in the microwave until warmed throughout.
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 the high setting instead of low?+
The recipe is specifically structured for low heat over 6 to 7 hours, which gives the lean turkey breast time to become tender without drying out.
How small should I cut the turkey breast cubes?+
Aim for uniform 1- to 1.5-inch pieces so they cook evenly alongside the carrot rounds.
With its gentle sweetness and fragrant thyme broth, this turkey and carrot stew brings straightforward comfort to the table with very little hands-on effort.
Apricot Turkey Slow Cooker Carrot Stew
A comforting slow cooker stew of cubed turkey breast and sliced carrots simmered in a savory apricot, broth, and thyme sauce.
Ingredients
- 1.5 lbs (680g) turkey breast, cubed
- 1 lb (450g) carrots, sliced into rounds
- 0.5 cup (120ml) apricot preserves
- 1 onion, diced
- 2 cups (480ml) low-sodium chicken broth
- 1 tsp dried thyme
Instructions
- Place the cubed turkey and sliced carrots into the slow cooker.
- In a small bowl, whisk together the apricot preserves, chicken broth, and dried thyme.
- Pour the mixture over the turkey and carrots.
- Cover and cook on low for 6 to 7 hours until the turkey is tender and the carrots are soft.
- Serve warm in deep bowls.
Nutrition
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