Why This Recipe Works

Two-stage cooking: Roasting the potatoes separately keeps them from turning mushy while the long, slow braise tenderizes the turkey.
Roasted garlic instead of raw: Sweet, caramel garlic flavor permeates the broth without the harsh bite.
Turkey thighs, not breast: Higher intramuscular fat means the meat stays juicy even after 6 hours.
Fire-roasted tomatoes: A subtle smoky backbone that makes the stew taste campfire-cozy.
One crock, one sheet pan: Minimal dishes, maximum flavor—perfect for busy weekdays.
Freezer-friendly: Portion, chill, and freeze up to three months for emergency comfort food.

Ingredients You'll Need

Great turkey stew starts at the grocery store. Look for boneless, skin-on turkey thighs; the skin crisps quickly in a skillet before it hits the slow cooker, basting the meat with flavor. If you can only find skinless, that's fine—rub the meat with an extra teaspoon of olive oil so it doesn't dry out. Baby potatoes (sometimes sold as "creamer" potatoes) are my go-to because their thin skins blister beautifully, but any waxy potato such as Yukon Gold or red bliss works. Choose carrots that still have their tops; the greens are a freshness indicator, and you'll use a few sprigs to perfume the broth. Fire-roasted canned tomatoes are worth seeking out—Muir Glen and Cento both offer versions—but if your pantry only holds regular diced tomatoes, add a generous pinch of smoked paprika to compensate. Finally, roast an entire head of garlic while you prep the vegetables. The cloves squeeze out like sticky caramel and melt into the stew, giving you the depth of a long-simmered stock without the extra time.

How to Make Comforting Slow Cooker Turkey Stew with Garlic and Roasted Potatoes

Roast the garlic & heat the slow cooker

Preheat oven to 400 °F (204 °C). Slice the top off a whole head of garlic to expose the cloves, drizzle with 1 tsp olive oil, wrap in foil, and roast 35 min. Meanwhile, set your 6- or 8-quart slow cooker to "high" so the insert warms while you sear the turkey.

Sear for flavor

Pat 2 ½ lb (1.1 kg) boneless turkey thighs dry; season with 1 ½ tsp kosher salt and 1 tsp black pepper. Heat 2 Tbsp olive oil in a heavy skillet over medium-high. Sear turkey 3 min per side until golden. Transfer to slow cooker. Leave the flavorful browned bits (fond) in the pan.

Build the base

Reduce heat to medium; add 1 diced onion and 2 sliced carrots to the same skillet. Sauté 4 min, scraping the fond. Stir in 2 Tbsp tomato paste; cook 1 min. Pour in ½ cup dry white wine (or low-sodium chicken broth); simmer 2 min, then scrape everything into the slow cooker.

Add liquids & aromatics

To the cooker add 1 can (14.5 oz) fire-roasted diced tomatoes, 3 cups low-sodium turkey or chicken broth, 2 bay leaves, 2 tsp fresh thyme leaves (or ¾ tsp dried), 1 tsp smoked paprika, and ½ tsp dried rosemary. Squeeze in the now-caramelized roasted garlic cloves. Give it a gentle stir.

The low & slow

Cover and cook on LOW 6 hours (or HIGH 3 ½–4 hours). The turkey should shred easily with two forks. If you have time, low and slow yields silkier meat.

Roast the potatoes

About 45 min before serving, toss 1 ½ lb baby potatoes (halved if large) with 2 Tbsp olive oil, ½ tsp salt, and ¼ tsp pepper. Spread on a parchment-lined sheet and roast 30–35 min, turning once, until golden and crisp-edged.

Combine & simmer

Taste stew; adjust salt (usually ½–1 tsp more). Stir roasted potatoes into the slow cooker, switch to "warm," and let the flavors marry 10–15 min.

Expert Tips

Don't skip the sear

Browning turkey and vegetables creates fond—the caramelized bits that dissolve into the broth and deepen flavor immeasurably.

Potato timing matters

Add roasted potatoes only during the last 15 min so they stay fluffy rather than water-logged.

Thicken if desired

For a thicker stew, whisk 2 Tbsp cornstarch with 2 Tbsp cold water; stir into cooker 30 min before finish.

Make it gluten-free

This recipe is naturally gluten-free; just double-check that your broth and tomato paste are certified GF.

Shred smarter

Use a hand mixer on low speed for 10 seconds to shred turkey directly in the pot—no extra dirty utensils.

Herb swaps

No thyme? Use 1 tsp dried Italian seasoning or a bay leaf plus ½ tsp oregano.

Variations to Try

Storage Tips

Cool leftovers completely, then refrigerate in airtight containers up to 4 days. The flavors deepen overnight, making this an excellent make-ahead meal. For longer storage, ladle stew (potatoes included) into quart-size freezer bags, press out excess air, and freeze flat up to 3 months. Thaw overnight in the refrigerator and reheat gently on the stovetop over medium-low, adding a splash of broth to loosen. Potatoes will be slightly softer after freezing but still delicious. If you plan to freeze, slightly under-cook the potatoes during the initial roasting so they hold shape better upon reheating.

Frequently Asked Questions

Absolutely. Bone-in or boneless chicken thighs work best; reduce cooking time by 1 hour on low to prevent shredding too much.

You can add raw potatoes to the cooker, but they will taste steamed rather than roasted. If convenience trumps texture, add them during step 4 and increase broth by ½ cup.

Add 1 tsp lemon juice or a splash of vinegar for brightness. Salt brightens flavors too; add ¼ tsp at a time, tasting after each addition.

Yes. After searing, add remaining ingredients to a Dutch oven, cover, and simmer on low 2–2 ½ hours until turkey shreds easily; add roasted potatoes at the end.

As written, it's Paleo-friendly. For Whole30, replace white wine with additional broth and ensure your tomato paste contains no added sugar.

Yes—use an 8-quart cooker. Keep ingredient ratios the same; cooking time remains roughly unchanged. You may need to brown meat in two batches.