Slow Cooker Turkey with Cauliflower, Spinach, and a Mild Red Pepper, Lemon, and Basil Sauce

Name: Slow Cooker Turkey with Cauliflower, Spinach, and a Mild Red Pepper, Lemon, and Basil Sauce
Prep time: 20 min
Cook time: 360 min
Total time: 380 min
Yield: 4
Cuisine: Fusión mediterránea
Ingredients: 1.5 lb turkey, cut into chunks; 1.1 lb cauliflower; 4 cups fresh spinach; 6 oz roasted red pepper; 1 cup onion; 4 cloves garlic; 1 cup chicken broth; 2 tbsp lemon juice; 2 tsp lemon zest; 1/2 cup fresh basil; 2 tbsp olive oil; 2 tsp sweet paprika; 1 tsp dried oregano; 1 tsp salt; 1/2 tsp black pepper

An original, comforting slow-cooked turkey stew with tender cauliflower and spinach, brought together with a mild roasted red pepper, lemon, and basil sauce. Fresh and aromatic, it’s ideal for a complete weekday meal.

20 minPrep

360 minCook

380 minTotal

4Servings

Gluten-FreeDairy-FreeHigh ProteinDiabetic-Friendly

Important notice: This recipe is not medical advice. Consult your healthcare professional.

Ingredients

Adjust servings

700 g turkey, cut into chunks (preferiblemente muslo or pechuga deshuesada)
500 g cauliflower (en floretes medium)
120 g fresh spinach (lightly compactadas)
180 g roasted red pepper (pelado and in strips)
150 g onion (chopped fina)
12 g garlic (chopped)
240 ml chicken broth (low sodium if possible)
30 ml lemon juice (freshly squeezed)
4 g lemon zest (solo the parte amarilla)
12 g fresh basil (leaves chopped, more extra for servir if desired)
30 ml olive oil
4 g sweet paprika
2 g dried oregano
6 g salt (ajustar to taste)
1 g black pepper (freshly ground)

Nutrition facts

per serving

279 kcal

Calories

40 g

Protein

10 g

Carbs

9 g

Fat

3 g

Fiber

7 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

Celery

Instructions

1
1. In a bowl, mix the turkey with 1 tablespoon (15 ml) olive oil, sweet paprika, dried oregano, salt, and black pepper until evenly coated.
2
2. Place the onion, garlic, cauliflower, and roasted red pepper in the slow cooker. Arrange the seasoned turkey on top.
3
3. Pour in the chicken broth and lemon juice. Cover and cook on LOW for 6 hours, until the turkey is tender and reaches a safe internal temperature of 165°F / 74°C.
4
4. Uncover and add the fresh spinach, lemon zest, fresh basil, and the remaining 1 tablespoon (15 ml) olive oil. Stir gently to combine without breaking up the cauliflower too much.
5
5. Cover again and cook for 10 more minutes on LOW, just until the spinach wilts and the sauce becomes fragrant.
6
6. Taste and adjust salt and pepper if needed. Serve hot, with extra fresh basil on top if desired.

Chef tips

If you want a slightly thicker sauce, leave the lid off for the last 20 minutes of cooking. You can also blend part of the roasted red pepper with the broth before adding it for a more cohesive texture.

Substitutions

You can swap the turkey for the same amount of chicken pieces. Basil can be replaced with fresh parsley for a milder profile. If you do not have cauliflower, use broccoli and add it during the last hour so it does not overcook.

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
Cosori Pro LE 5 Qt Air Fryer
Browning and baking with little oil
- Browns food with very little oil
- Handy for vegetables, chicken and reheating
- Check the basket capacity
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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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