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5 from 1 vote
This slow cooker turkey stew is packed with Mediterranean flavours and low carb vegetables to provide a hearty and warming lunch or dinner. Perfect served with a slice of buttered keto bread!
This recipe is ideal for batch cooking and freezing portions for future meals.
Prep Time5 mins
Cook Time6 mins
Total Time11 mins
Course: Main Course
Cuisine: Mediterranean
Keyword: slow cooker, Stew, Turkey
Servings: 4 people
Calories: 484kcal


  • 750 g turkey thigh skin on, bone in
  • 2 tbsp fresh parsley chopped
  • 1 large celery stick roughly diced
  • 2 tbsp capers
  • 4 tomatoes chopped
  • 1 small fennel quartered
  • 1 medium red onion quartered
  • 1 medium red bell pepper deseeded and sliced into thick strips
  • 1 large courgette (zucchini) sliced into 2.5 cm discs
  • 1 tsp dried oregano
  • 1 tsp dried thyme
  • 1 tbsp balsamic vinegar
  • 1 tbsp extra virgin olive oil
  • 1 clove garlic sliced
  • 120 ml chicken stock
  • salt and pepper to season


  • Add the turkey thigh to a slow cooker and nestle all the chopped vegetables, onion and garlic around the meat.
  • Season to taste, sprinkle over the dried herbs and drizzle with the olive oil.
  • Pour over the vinegar, tomatoes, stock and capers.
  • Place the lid on the slow cooker and set to high for 6 hours or low for 8 hours, cooking until the meat is tender and falling from the bone.
  • Remove the turkey thigh from the stew, shred the meat and discard the skin and bones.
  • Return the shredded meat to the stew and scatter with fresh parsley to serve.


Calories: 484kcal | Carbohydrates: 14g | Protein: 54g | Fat: 23g | Fiber: 5g

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