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Hawaiian Turkey Slow Cooker Stew
- Breast
- Lunch
- Dinner
- Everyday
- Skillet
- High Protein
- 1 hour+
Prep Time
20 minutes
Cook Time
3 hours of High/6 hours on Low
Yield
4 servings
Ingredients
- 1 boneless skinless Ontario turkey breast, about 1 1/4 lb/625 g
- 2 tbsp (25 mL) sodium reduced soy sauce
- 1 tbsp (15 mL) rice vinegar
- 2 tsp (10 mL) grated fresh ginger
- Pinch freshly ground black pepper
- 2 tsp (10 mL) canola oil
- 1 red onion, coarsely chopped
- 1 cup (250 mL) turkey or vegetable broth
- 2 cups (500 mL) chopped fresh pineapple
- 1 cup (250 mL) pitted Medjool dates, chopped
- 2 tsp (10 mL) hot pepper sauce
- 1 green bell pepper, chopped
- 3 cups (750 mL) cooked brown rice
Instructions
- Cut turkey breast into bite size pieces; set aside.
- In shallow dish combine soy sauce, vinegar, ginger and pepper. Add turkey and turn to coat evenly. Let stand for 15 minutes.
- In large nonstick skillet, heat oil over medium high heat and brown turkey pieces in batches and place in slow cooker.
- Add red onion to skillet and sauté for 3 minutes or until browned. Add broth and bring to boil. Scrape onion mixture into slow cooker.
- Stir in pineapple, dates and hot pepper sauce. Cover and cook on Low for 6 hours or on High for 3 hours. Remove lid and stir in green pepper; cover and cook for 30 minutes or until tender crisp.
- Serve stew over rice.
- Per serving : About 541 cal, 39 g pro, 7 g total fat (2 g sat fat), 82 g carb, 8 g fibre, 77 mg chol, 419 mg sodium. %RDI: iron 22%, calcium 15%, vit A 6%, vit C 106%
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