Shred or chop turkey meat. Chop onion, celery and carrots into small pieces. Peel and chop potatoes into small bite sized pieces. Measure out 1/2 cup each of corn, peas and green beans. Optionally, slice green beans in half width wise to create more maneagable spoon-size pieces. Mince garlic.
To the bowl of a 5-6 quart slow cooker add prepared turkey and vegetables, along with salt, pepper, thyme bay leaves and chicken broth. Cover and cook on high for 4 hours or on low for 8 hours.
Remove and discard bay leaves.
In a large measuring cup or medium bowl, whisk together flour and heavy cream until smooth. Pour into slow cooker, stirring to combine well. Replace cover and continue cooking for an additional 30-45 minutes.
Serve warm, topped off with optional stuffing.
Notes
Recipe serves roughly 8-10.*2-3Tb cornstarch may be used in place of flour for a gluten free option
**If you do not have leftover vegetables (peas, corn and green beans) use 1 1/2 cup total of fresh or canned vegetables.An original recipe from Baked by Rachel
Nutritional information is provided as a courtesy and is an estimate only. Nutrition information can vary for a variety of reasons. For the most accurate data, use your preferred nutrition calculator with the actual ingredients you used to make this recipe.
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