Turkey Stew
Servings: 8

2 pound turkey breast butlets
3 medium onions, peeled and quartered
2 large carrots, peeled and sliced thickly
2 potatoes, peeled and cubed
28 ounce chicken broth, fat-free, 1/3-less-sodium
1 teaspoon celery seed
1 teaspoon thyme leaves, dry
1/2 teaspoon black pepper
8 ounce mushrooms, cleaned and halved
1 cup corn, frozen
1 cup peas, frozen

Rinse the turkey cutlets or chops, pat dry and cut into 1-inch cubes.

In a 5-to-6-quart slow cooker, combine turkey, onions, carrots, potatoes and broth. Stir in the celery seeds, thyme, pepper, mushrooms and corn.

Cover and cook on low until the turkey is done and the vegetables are tender, about 7 to 9 hours, or on high for 4 to 6 hours. Stir in the peas and cook until they're done, about 15 to 30 minutes.