Easy Slow Cooker Turkey and Barley Stew Tips, FAQ & printable recipe

Tips for success

For a deeper flavor profile, consider adding a pinch of dried herbs like thyme or oregano to the broth before cooking. These herbs complement the tomato base and the savory turkey without overpowering the delicate sweetness of the carrots and corn. Adjusting the seasoning with a little kosher salt and black pepper at the very end of the cooking process can also help brighten the overall taste of the stew.

If you find the stew is slightly too thin after the cooking time, you can remove the lid for the last thirty minutes of cooking to allow some of the liquid to evaporate.

Alternatively, mashing a few of the cooked carrot pieces with a fork and stirring them back into the broth can naturally thicken the consistency, providing a heartier mouthfeel that pairs perfectly with the tender barley and turkey crumbles.

Variations

• Spicy Turkey Barley Stew: Add a tablespoon of diced jalapeño or a teaspoon of red pepper flakes during the layering phase to introduce a pleasant heat that complements the tomato broth.
• Savory Herb Turkey Stew: Incorporate a tablespoon of dried Italian seasoning or a mix of rosemary and thyme to add a classic, aromatic depth that pairs wonderfully with the turkey and barley.

Storage and make-ahead

Fridge

Store in an airtight container for up to 3 days. Cool to room temperature within 2 hours before refrigerating.

Freezer

Freeze in freezer-safe containers for up to 2 months. Thaw overnight in the refrigerator before reheating.

Reheat

Reheat in a saucepan over medium heat until steaming hot (165°F), or microwave in a covered container, stirring occasionally.

Store any leftover stew in an airtight container in the refrigerator for up to three days. Ensure the stew has cooled to room temperature for no more than two hours before placing it in the fridge to maintain food safety.

When reheating, use a saucepan over medium-low heat or a microwave-safe bowl, stirring occasionally to ensure even heating throughout the dish. Add a splash of water or broth if the stew has thickened too much in the refrigerator.

This stew is an excellent candidate for making ahead, as the flavors often improve after sitting for a day. You can assemble the ingredients in the slow cooker insert the night before, cover it, and keep it in the refrigerator.

In the morning, simply place the insert into the slow cooker base and start the cooking process. This approach saves significant time on busy days, allowing you to have a warm, home-cooked meal ready with minimal effort.

Serving ideas

Serve the stew hot in deep, shallow bowls to capture the warmth and aromatic steam. A side of crusty bread or a simple green salad makes for a balanced and satisfying meal. The hearty nature of the barley and turkey means that a single serving is often substantial enough to stand on its own, but a sprinkle of fresh parsley or a dash of hot sauce can add a nice finishing touch if desired.

When serving to a group, place the slow cooker in the center of the table on a heat-safe mat, allowing guests to serve themselves directly from the pot. This keeps the stew warm throughout the meal.

Ensure you provide a large ladle to make serving easy, especially since the barley and vegetables tend to settle at the bottom of the pot. A quick stir before serving ensures everyone gets a perfect portion of all the ingredients.

Frequently asked questions

Recipe card

Easy Slow Cooker Turkey and Barley Stew

Prep 15 minCook 4 hTotal 4 h 15 minServes 6

Ingredients

• 1 lb ground turkey
• 2 cups diced carrots
• 1 cup corn kernels
• 1 cup cut green beans
• 1/2 cup dry pearl barley
• 4 cups tomato broth

Instructions

1. Place the raw ground turkey into the bottom of the slow cooker, breaking it into small crumbles to ensure even cooking throughout the process.
2. Scatter the diced carrots, corn kernels, and cut green beans over the turkey crumbles. Sprinkle the dry pearl barley evenly over the top of the vegetable layer.
3. Pour the tomato broth over the layered ingredients in the slow cooker. Ensure all the dry barley is submerged under the liquid to allow it to hydrate properly.
4. Cover the slow cooker and set it to cook on low for 4 hours. Ensure the ground turkey reaches an internal temperature of 165°F (74°C) before serving the hot stew.

Contains: gluten

Estimated nutrition per serving

Calories

320

Protein

22 g

Carbohydrates

45 g

Fat

6.5 g

Fiber

8 g

Sugar

6 g

Sodium

750 mg

Automatic estimate from the ingredient list, not laboratory-verified.