Photo of Tuscan turkey slow cooker pasta by WW

Tuscan turkey slow cooker pasta

SmartPoints® value per serving
Total Time
4 hr 55 min
25 min
4 hr 30 min
There's nothing we love more for low-maintenance, simple, yet flavorful weeknight cooking than utilizing the slow cooker. Simply combine the ingredients for the sauce, which feature turkey breast, canned kidney beans, tomato sauce as well as stewed tomatoes, mushrooms, green peppers, onions, celery, and garlic, and let them stew away for 4 hours until they're softened. Stir in the spaghetti and continue to cook until the pasta is tender—no need to cook the pasta separately. You can cut back on prep work by using frozen chopped onions and peppers, and store-bought minced garlic. Hearty Italian-inspired cooking doesn't get any easier.


Uncooked boneless skinless turkey breast

1 pound(s), cut into 1-inch pieces

Canned kidney beans

16 oz, drained and rinsed

Canned tomato sauce

15 oz

Canned stewed tomatoes

29 oz, Italian-style

Fresh mushroom(s)

4 oz, canned, drained and sliced

Green pepper(s)

1 medium, chopped

Uncooked onion(s)

1 small, chopped

Uncooked celery

2 rib(s), medium, chopped

Garlic clove(s)

3 medium clove(s), chopped


1 cup(s)

Italian seasoning

1 Tbsp

Uncooked whole-wheat spaghetti

6 oz, broken in half


  1. Place all ingredients, except spaghetti, in a slow cooker. Cover and cook on low heat for 4 hours or until vegetables are tender.
  2. Turn setting to high heat, stir in spaghetti and cover. Stir again after 10 minutes, cover and cook until pasta is tender, about 20 minutes more. Yields about 1 1/2 cups per serving.