Slow Cooker Smoked Turkey and Navy Bean Stew Step-by-step instructions

Before you start

Before you begin, ensure your slow cooker insert is clean and positioned on a stable surface. Sort the navy beans carefully to remove any small stones or damaged beans, then rinse them thoroughly in a colander under cold running water.

Prepare your vegetables by dicing the carrots and celery into uniform, bite-sized pieces; this ensures they cook at the same rate. Have your broth measured and ready to pour, and make sure you have a sturdy pair of tongs available for removing the hot turkey wings later.

Instructions

Initial Assembly

1. 1Assemble the slow cooker
   Place the smoked turkey wings at the bottom of your slow cooker stoneware insert. Add the rinsed navy beans, diced carrots, and diced celery on top of the wings. Sprinkle the dried thyme over the vegetables.
   Look for The ingredients should be layered evenly for optimal cooking.
   Tip Ensure the beans are thoroughly sorted and rinsed to remove any debris before adding them to the slow cooker.

At this stage, the ingredients are layered in the slow cooker. The turkey wings should be at the bottom, topped with the beans and vegetables. Everything should look neat and ready for the liquid.

Ensure the stoneware insert is not overfilled, leaving a small amount of space at the top to prevent boiling over during the long cooking duration.

The Slow Simmer

2. 2Add broth and cook
   Pour the chicken broth over the ingredients in the slow cooker until they are submerged. Cover the slow cooker with its lid. Set to low and cook for 8 hours, or until the beans are tender and the meat easily falls off the bones.
   Look for The broth should just cover the top of the beans and vegetables.
   Safe temperature 165°F (74°C) internal temperature (poultry)
   Tip Using a high-quality broth adds significant depth to the final stew flavor.

The stew is now cooking. You should notice a pleasant, savory aroma beginning to fill the kitchen as the turkey and thyme infuse the broth. The liquid should be bubbling gently. Check that the beans are softening and the broth is beginning to take on a darker, richer color from the smoked turkey and the vegetables.

Final Shredding

3. 3Finish and serve
   Once the cooking time is complete, remove the turkey wings from the pot. Shred the meat from the bones, discard the bones, and return the meat to the stew. Stir well to combine, ensuring the stew is creamy and thick before serving hot.
   Look for The meat should be tender and easily shredded with a fork.
   Safe temperature 165°F (74°C) internal temperature (poultry)
   Tip If the stew is too thin, mash a small portion of the beans against the side of the pot to thicken the broth naturally.

The cooking is complete. The turkey wings are removed, and the meat is shredded back into the pot. The stew should now look thick and creamy, with the beans having released their starch. The final product should be uniform, with tender meat and perfectly cooked vegetables, ready to be served hot in deep bowls.

Common mistakes

Avoid adding salt too early in the process, as the smoked turkey wings are often quite salty and will season the broth as they cook. It is better to taste the stew at the very end and adjust the seasoning if necessary.

Another common mistake is failing to rinse the beans; this can lead to a cloudy or gritty stew. Finally, do not rush the process by opening the lid frequently, as this causes heat loss and extends the required cooking time significantly.

How to tell it’s done

The stew is finished when the navy beans are tender to the bite, not chalky, and the broth has thickened into a creamy consistency.

The smoked turkey meat must reach an internal temperature of 165°F (74°C) to be fully cooked and safe. You will know it is time to finish when the meat is falling off the bones and can be easily shredded with a fork or tongs.

• Poultry: 165°F (74°C) in the thickest part