Slow Cooker Chow Mein Turkey

Servings 4 people


  • 1 tablespoon olive oil
  • 1 1/2 pounds boneless skinless turkey breast meat trimmed and cubed
  • 1 cup sliced carrots
  • 1 cup sliced celery
  • 1/2 cup diced onion
  • 2 cloves garlic pressed
  • 1 cup low sodium chicken broth
  • 2 tablespoons low sodium soy sauce
  • 1/2 teaspoon grated gingerroot
  • 2 tablespoons cornstarch
  • 3 tablespoons cold water
  • 1 cup sliced mushrooms
  • 1 cup snow peas


  • Heat the olive oil in a large skillet over medium-high heat; add turkey and cook for 5 minutes or until brown, turning once. Place carrots, celery, onion and garlic in a slow cooker then place turkey on top.
  • In a small bowl, combine broth, soy sauce and gingerroot; pour over turkey. Cover and cook on LOW for 6 to 8 hours.
  • In a small bowl, combine cornstarch and water and stir into turkey mixture. Stir in mushrooms and snow peas.
  • Raise heat setting to HIGH; cover and cook for 15 minutes. Serve.


LC SERVING SUGGESTION: Serve hot turkey mixture over Cauli-Rice (see Day 4 directions).
SERVING SUGGESTION: Serve brown rice instead of Cauli-Rice.
KOSHER: No changes necessary.
GLUTEN FREE: Make sure chicken broth and soy sauce are gluten free. Use arrowroot starch instead of cornstarch.
NUTRITION: per serving: 290 Calories; 5g Fat; 47g Protein; 13g Carbohydrate; 3g Dietary Fiber; 106mg Cholesterol; 553mg Sodium. Exchanges: 0 Grain(Starch); 5 1/2 Lean Meat; 2 Vegetable; 1/2 Fat. Points: 7
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