Ingredients

• 1 Tbsp olive oil
• 1 ½ lb turkey thigh, trimmed & cubed
• 2 carrots, sliced ½-inch
• 2 parsnips, sliced ½-inch
• 1 large sweet potato, 1-inch cubes
• 1 small rutabaga, 1-inch cubes
• 1 cup baby potatoes, halved
• 1 yellow onion, diced
• 3 cloves garlic, minced
• 3 cups low-sodium turkey (or chicken) broth
• 1 cup crushed tomatoes
• 2 tsp fresh thyme leaves
• 1 tsp smoked paprika
• 2 bay leaves
• Salt & black pepper to taste
• 2 Tbsp chopped parsley (garnish)

Instructions

1. 1Heat olive oil in a skillet over medium-high heat. Brown turkey on all sides, about 5 min; transfer to slow cooker.
2. 2Add carrots, parsnips, sweet potato, rutabaga, potatoes, onion and garlic to the cooker.
3. 3Whisk broth, tomatoes, thyme and paprika together; pour over vegetables.
4. 4Tuck in bay leaves, season with ½ tsp salt & ¼ tsp pepper.
5. 5Cover and cook on LOW 7–8 h (or HIGH 4 h) until turkey shreds easily and vegetables are tender.
6. 6Remove bay leaves; adjust seasoning. Serve hot, garnished with parsley.