Slow cooker turkey, butternut squash and cabbage stew

SmartPoints® value per serving
Total Time
6 hr 10 min
10 min
6 hr
This is the best of fall flavors in a one-dish meal. Sweet and filling butternut squash paired with tart-sweet cranberries, fresh sage and a sweet hit of maple syrup surround a spice rubbed boneless, skinless turkey breast for the ultimate combination. The tender turkey breast slices easily to fill the six hearty servings. Ten minutes is all it takes to get this dish set to cook, long and slow, while you get time back for other things. Ideal for dinner and perfect for entertaining, kids and adults alike will enjoy all the textures, colors and flavors in this simple stew. Leftovers work well as a portable lunch for the busy workweek.


Dried thyme

1½ tsp

Dried sage

1½ tsp


½ tsp

Table salt

½ tsp

Black pepper

½ tsp

Uncooked butternut squash

2 pound(s), peeled and seeded, cut into 1-inch cubes

Uncooked green cabbage

¼ head(s), large, cored and roughly chopped

Fresh cranberries

1 cup(s)

Maple syrup

2 Tbsp

Uncooked boneless skinless turkey breast

½ pound(s)


  1. In a small bowl, combine thyme, sage, paprika, salt, and pepper.
  2. Into the insert of a 5- to 6-quart slow cooker add squash, cabbage, cranberries, and maple syrup. Mix. Stir in half of the spice mixture and toss well. Rub the remaining spice mixture over the turkey breast; nestle it into the vegetables.
  3. Cover and cook on low for 6 hours, or until turkey is cooked through and the squash is tender.
  4. Transfer the turkey breast to a cutting board; cool for 5 minutes. Slice into 12 equal pieces. Serve in bowls, topped with the vegetables and sauce from the cooker.
  5. Serving size: 2 turkey slices and 1 1/3 cups vegetables with sauce.