Slow Cooker Turkey with Zucchini, Black Olives, and Gentle Roasted Tomato, Cinnamon, and Parsley Sauce

Instructions

1. 1

   1. Season the turkey pieces with 1 teaspoon of the salt, black pepper, ground cinnamon, and sweet paprika.

2. 2

   2. Heat a large skillet over medium-high heat. Add the olive oil and brown the turkey for 4 to 5 minutes, turning so it colors on several sides. It does not need to cook through. Transfer the turkey to the slow cooker.

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   3. In the same skillet, add the onion and cook for 3 minutes until it starts to soften. Add the garlic and tomato paste, and cook 1 minute more, stirring. Pour in the red wine vinegar and scrape the bottom to release the browned bits.

4. 4

   4. Add the crushed roasted tomatoes, chicken broth, and bay leaf to the skillet. Cook for 2 minutes until well combined, then pour this sauce over the turkey in the slow cooker.

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   5. Cover and cook on LOW for 6 hours, or until the turkey is very tender. If you prefer HIGH, cook for about 3 hours. The turkey should reach at least 165°F and 74°C in the thickest part.

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   6. Uncover, add the zucchini and black olives, stir gently, and cover again. Cook 30 minutes more on HIGH or 45 minutes more on LOW, until the zucchini is tender but not falling apart.

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   7. Remove the bay leaf. Taste the sauce and adjust with the remaining salt if needed. Add half of the fresh parsley and stir.

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   8. Serve hot, finishing each portion with the remaining fresh parsley on top.