Slow Cooker Turkey with Zucchini, Chickpeas and a Gentle Yogurt, Lemon and Dill Sauce

Name: Slow Cooker Turkey with Zucchini, Chickpeas and a Gentle Yogurt, Lemon and Dill Sauce
Prep time: 20 min
Cook time: 250 min
Total time: 270 min
Yield: 4
Cuisine: Fusión mediterránea
Ingredients: 1.5 lb boneless turkey thigh, cut into large chunks; 3 cups zucchini; 1.5 cups cooked chickpeas; 1 cup yellow onion; 3 cloves garlic; 3/4 cup chicken broth; 2/3 cup plain Greek yogurt; 1 whole lemon; 3 tbsp fresh dill; 1 tbsp olive oil; 1 tsp sweet paprika; 1/2 tsp ground cumin; 1 tsp salt; 1/4 tsp black pepper; 1 tbsp cornstarch; 1 tbsp cold water

An original, balanced slow-cooked turkey dish with zucchini, chickpeas, and onion, finished with a gentle yogurt, lemon, and dill sauce for freshness and light creaminess.

20 minPrep

250 minCook

270 minTotal

4Servings

Gluten-FreeHigh Protein

Ingredients

Adjust servings

700 g boneless turkey thigh, cut into large chunks (skinless)
400 g zucchini (en medias lunas gruesas)
240 g cooked chickpeas (escurridos)
150 g yellow onion (en plumas finas)
3 cloves garlic (chopped)
180 ml chicken broth (low sodium if possible)
160 g plain Greek yogurt (whole or semidesnatado)
1 unit lemon (zest fina and 2 tbsp of zumo)
12 g fresh dill (chopped)
15 ml olive oil
4 g sweet paprika
2 g ground cumin
6 g salt (or to taste)
1 g black pepper (freshly ground)
8 g cornstarch (optional, for espesar)
15 ml cold water (for mezclar with the maicena si se usa)

Nutrition facts

per serving

392 kcal

Calories

38 g

Protein

18 g

Carbs

17 g

Fat

5 g

Fiber

13 g

Net carbs

Approximate nutritional information. Estimated from the recipe’s ingredients and amounts, using standard reference nutrition values. It may vary with brands, sizes and cooking method. For guidance only; not a substitute for medical or dietary advice.

Allergens

Dairy

Instructions

1
1. In a large bowl, mix the turkey with the olive oil, sweet paprika, ground cumin, half of the salt, and black pepper until the pieces are well coated.
2
2. Place the yellow onion and chopped garlic in the slow cooker. Add the seasoned turkey on top, then pour in the chicken broth and add the lemon zest.
3
3. Cover and cook on LOW for 4 hours (about 200-210 °F / 93-99 °C) or on HIGH for 2 hours 30 minutes (about 280-300 °F / 138-149 °C).
4
4. Open the cooker and add the zucchini and cooked chickpeas, stirring gently so the vegetables and legumes keep their shape.
5
5. Cover again and cook for 45-60 minutes more on LOW (200-210 °F / 93-99 °C) or 25-30 minutes more on HIGH (280-300 °F / 138-149 °C), until the turkey is tender and the zucchini is cooked but still holds its texture.
6
6. In a bowl, mix the plain Greek yogurt with the lemon juice, chopped fresh dill, and the remaining salt.
7
7. If you want a slightly thicker sauce, dissolve the cornstarch in the cold water, add it to the slow cooker, and cook for 10 more minutes on HIGH (280-300 °F / 138-149 °C), stirring gently.
8
8. Turn off the slow cooker and let it rest for 5 minutes so the temperature drops slightly. Gradually stir in the yogurt, lemon, and dill mixture until the sauce becomes smooth and creamy without curdling.
9
9. Taste and adjust the salt if needed. Serve hot, dividing the turkey, zucchini, chickpeas, and sauce among the plates.

Chef tips

For a more stable sauce, whisk a small spoonful of the hot cooking liquid into the yogurt before adding it to the pot. Always add the yogurt with the heat off to keep the sauce silky.

Substitutions

You can replace the turkey with boneless chicken. Dill can be swapped for fresh parsley, and Greek yogurt for thick plain yogurt. If preferred, use vegetable broth instead of chicken broth.

What I used to make it

Generic kitchen tools that work for this recipe. You don’t need to buy anything to make it.

Illustrative image
TempPro TP19H Digital Thermometer
Checking doneness of meat and chicken
- Checks doneness of meat and chicken
- Quick reading
- Clean the probe after each use
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Illustrative image
Victorinox Fibrox Pro 8" Chef’s Knife
Chopping, slicing and cutting strips
- The knife I use most when cooking
- Chops, slices and cuts into strips
- Keep it sharp and hand-dry it
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Illustrative image
Teakhaus Teak Cutting Board
Stable base for chopping
- Stable surface for chopping
- Gentle on your knife edge
- Hand-wash and let it dry
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