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Slow Cooker Paleo Turkey and Vegetable Hash - Dump and Go Dinner

4 Servings Recipe By

Ingredients

  • 1/2 pounds Turkey, Boneless Breasts
  • 1 cup dice Bell Pepper, Red
  • 1 1/2 cups peel and dice Pumpkin
  • 1 cup Turkey Broth/Stock
  • 2 tablespoons Chives, Dried
  • 2 tablespoons Sage, Dried
  • 1/4 teaspoons Salt
  • 1/4 teaspoons Black Pepper

Serving Day Ingredients

  • 1/3 cups dice Green Onion (Scallion)

Freezer Containers

Supplies

Nutritional Information

  • 1 serving = about 1 cup
  • 100 Calories
  • 1g Total Fat
  • 0g Sat Fat
  • 0g Trans Fat
  • 30mg Cholesterol
  • 403mg Sodium
  • 8g Total Carb
  • 2g Fiber
  • 3g Total Sugars (Includes 0g Added Sugars)
  • 13g Protein
  • 0 WW Freestyle

Make It Now Cooking Directions

These directions are for cooking this recipe to serve immediately and NOT to freeze for later.

Visit Recipe This for same day cooking instructions.

Freeze For Later Cooking Directions

These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).

Why would I want to freeze this?

  1. Divide all of the ingredients among the indicated number of freezer bags. Label and freeze.

Make From Frozen Serving Day Directions

These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.

  1. Thaw: In fridge
  2. Place the turkey and vegetables into the slow cooker.
  3. Cook on high for 3 hours.
  4. Drain all but 0.25 cups of broth from the meat and vegetables. Top with green onions.

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