Slow Cooker Smoked Turkey and Navy Bean Stew Tips, FAQ & printable recipe

Tips for success

For a deeper flavor profile, consider sautéing the diced carrots and celery in a separate pan with a little oil before adding them to the slow cooker.

While this adds a step, it caramelizes the natural sugars in the vegetables, which adds a subtle sweetness that balances the smokiness of the turkey. If you are short on time, skipping this step still produces an excellent stew.

If you find the stew is too thick after shredding the turkey, you can add a small amount of additional broth or water to reach your desired consistency.

Conversely, if the stew is too thin, let it cook uncovered on the high setting for an extra 20 to 30 minutes to reduce the liquid. Always taste and adjust your seasonings, especially black pepper, right before serving.

Variations

• Spicy Turkey Stew: Add a tablespoon of red pepper flakes or a chopped jalapeño during the initial assembly for a subtle heat that cuts through the richness of the smoked meat.
• Root Vegetable Boost: Incorporate diced parsnips or sweet potatoes alongside the carrots for added texture and a natural sweetness that pairs perfectly with the smoky turkey flavor.

Storage and make-ahead

Fridge

Keep refrigerated in a sealed container for up to 3 to 4 days.

Freezer

Freeze in freezer-safe bags or containers for up to 3 months. Thaw in the refrigerator overnight before reheating.

Reheat

Reheat on the stovetop over medium-low heat, stirring occasionally, or in the microwave until it reaches an internal temperature of 165°F (74°C).

Store any leftover stew in an airtight container once it has cooled to room temperature, which should take no more than two hours. It is best to portion the leftovers into individual containers so you only reheat what you need. Proper storage ensures the stew remains fresh and safe to eat for several days in the refrigerator.

This stew is an excellent candidate for making ahead, as the flavors often improve after sitting in the refrigerator overnight. You can prepare the entire recipe a day in advance, allow it to cool, and store it as described.

When you are ready to eat, simply reheat it gently on the stovetop or in the microwave, adding a splash of water if it has thickened too much.

Serving ideas

Serve the stew piping hot in deep, wide bowls to highlight the hearty texture. It pairs wonderfully with a slice of crusty, toasted sourdough bread or a warm cornbread muffin, which are perfect for soaking up the flavorful broth. A simple side salad with a bright vinaigrette can also provide a refreshing contrast to the richness of the bean and turkey stew.

For those who enjoy a bit of extra brightness, a small sprinkle of fresh parsley or a squeeze of lemon juice just before serving can lift the heavy, savory notes of the dish.

Keep extra black pepper on the table for guests to adjust to their preference. This meal is filling enough to stand alone, but these simple additions can elevate the presentation and the overall eating experience.

Frequently asked questions

Recipe card

Slow Cooker Smoked Turkey and Navy Bean Stew

Prep 10 minCook 8 hTotal 8 h 10 minServes 6

Ingredients

• 3 whole smoked turkey wings
• 1 lb dried navy beans, rinsed and sorted
• 2 cups diced carrots
• 1 cup diced celery
• 1 tbsp dried thyme
• 6 cups chicken broth

Instructions

1. 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.
2. 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.
3. 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.

Contains: celery

Estimated nutrition per serving

Calories

420

Protein

28.5 g

Carbohydrates

52 g

Fat

10.5 g

Fiber

14 g

Sugar

3.5 g

Sodium

850 mg

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