Slow Cooker Turkey with Fennel, Carrots, and Light Tomato Olive Rosemary Sauce
An original slow-cooked turkey stew with fennel and carrots, finished in a light tomato sauce with green olives, rosemary, and a touch of lemon. Flavorful, aromatic, and perfect for a comforting everyday meal.
Important notice: This recipe is not medical advice. Consult your healthcare professional.
Ingredients
- 700 g boneless turkey thighs, cut into large pieces (skinless)
- 250 g fennel bulb (in strips finas)
- 250 g carrots (en medias lunas)
- 150 g yellow onion (en pluma)
- 4 cloves garlic (chopped)
- 400 g crushed tomatoes (en lata or casero)
- 180 ml chicken broth (low sodium)
- 90 g pitted green olives (cut por the mitad)
- 30 g tomato paste
- 15 ml olive oil
- 5 g fresh rosemary (chopped fino)
- 3 g sweet paprika
- 1 cdita lemon zest (zest fina)
- 15 ml lemon juice
- 6 g salt (or to taste)
- 2 g black pepper (freshly ground)
- 10 g fresh parsley (chopped, for terminar)
Nutrition facts
per serving
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
Instructions
- 1
1. In a large bowl, toss the turkey with the salt, black pepper, sweet paprika, and lemon zest until evenly coated.
- 2
2. Arrange the fennel, carrots, onion, and garlic in the base of the slow cooker. Place the seasoned turkey on top.
- 3
3. In a separate bowl, combine the crushed tomatoes, tomato paste, chicken broth, olive oil, rosemary, and lemon juice. Pour this mixture over the contents of the slow cooker.
- 4
4. Scatter the green olives over the top, cover, and cook on low for 6 hours, until the turkey is tender. If you prefer to cook on high, cook for 3 hours. When reheating or keeping warm, make sure the dish reaches at least 165°F (74°C).
- 5
5. Uncover, stir gently, and taste the sauce. Adjust salt or pepper if needed. For a slightly more concentrated sauce, leave the slow cooker uncovered on high for 15 to 20 more minutes.
- 6
6. Serve hot, finishing each portion with chopped fresh parsley and plenty of the tomato, olive, and rosemary sauce spooned over the top.
Chef tips
For deeper flavor, you can brown the turkey for 4 to 5 minutes in a skillet before adding it to the slow cooker. Slice the fennel into medium strips so it keeps some texture during the long cooking time.
Substitutions
You can swap the turkey for chicken thighs. Fresh rosemary can be replaced with 1 teaspoon dried rosemary. If you do not have green olives, use black olives, though the flavor will be milder and less briny.
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 imageNinja Professional BL610 Blender
Smoothies, sauces and soups
- Smoothies, sauces and soups
- Easy-to-wash jar
- Check the power and jar size
Illustrative imageTempPro TP19H Digital Thermometer
Checking doneness of meat and chicken
- Checks doneness of meat and chicken
- Quick reading
- Clean the probe after each use
Illustrative imageVictorinox 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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