Slow Cooker Tender Turkey with Barley, Mushrooms and Preserved Lemon

Instructions

1. 1

   1. Heat a large skillet over medium-high heat. Add 1 tablespoon of olive oil and brown the turkey pieces for 4 to 5 minutes, just until lightly colored on the outside. Transfer them to the slow cooker.

2. 2

   2. In the same skillet, add the butter and the remaining tablespoon of olive oil. Add the onion, leek, and mushrooms, and sauté for 5 minutes until they begin to soften. Stir in the garlic, sweet paprika, black pepper, thyme, and half of the salt, and cook 1 minute more.

3. 3

   3. Pour the dry white wine into the skillet and scrape up the browned bits for 1 to 2 minutes. Add this mixture to the slow cooker along with the pearl barley, chicken broth, preserved lemon, and bay leaf.

4. 4

   4. Cover and cook on LOW for 6 hours, until the turkey is very tender and the barley is cooked through. If you prefer HIGH, cook for 3 hours 30 minutes to 4 hours. The safe internal temperature of the turkey should reach 165°F and 74°C.

5. 5

   5. Remove the bay leaf. Transfer the turkey pieces to a plate and lightly shred them with two forks or cut them into smaller pieces. Return them to the slow cooker.

6. 6

   6. Stir in the baby spinach, fresh parsley, and the remaining salt. Cover and cook on LOW for 10 more minutes until the spinach wilts.

7. 7

   7. Taste and adjust salt if needed. Serve hot, making sure each portion gets turkey, barley, mushrooms, and broth.