(This is an old recipe that has been updated on the site to be lower in carbs. This was a popular recipe, so I am moving this older version back into the archives for anyone who was a fan of the original recipe! Use Slow Cooker Turkey Stew to see the new version with significantly fewer carbs.)

Ingredients

  • 2 lbs. lean ground turkey
  • 1 T olive oil (divided)
  • 1 small onion, chopped in pieces about 1/2 inch
  • 2 large orange sweet potatoes, peeled and cut into pieces about 1 inch (see notes)
  • 1/2 cup low-sodium soy sauce (gluten-free if needed)
  • 1/2 cup chicken broth
  • 1/3 cup  plus 2 T Golden Monkfruit Sweetener (or Monkfruit Sweetener)
  • 2 T Chili Garlic Sauce (see notes)
  • 2 tsp. minced ginger (see notes)
  • 2 tsp. minced garlic (see notes)
  • 1 can coconut milk
  • 1/2 cup green onions sliced in 1 inch pieces + more thinly sliced green onion for garnish if desired

Instructions

  1. Spray CrockPot with non-stick spray.  I used a 3.5 quart CrockPot (affiliate link) for this recipe.
  2. Heat 2 tsp. olive oil in a heavy frying pan and brown the ground turkey, breaking it up with the turner as it cooks.  This may take 7-8 minutes but don’t rush the browning step. Put browned meat into the CrockPot.
  3. Add 1 tsp. more olive oil if you need it and cook the onions until they are soft and lightly browned, about 4-5 minutes. Add onions to the CrockPot.
  4. While the turkey and onions are cooking, peel the sweet potatoes and cut into pieces about 1 inch square. Add sweet potatoes to the CrockPot.
  5. Mix together the soy sauce, chicken broth or stock, Golden Monkfruit Sweetener (affiliate link), or sweeteners of your choice, Chili Garlic Sauce (affiliate link), minced ginger, and minced garlic and pour over ingredients in the CrockPot.
  6. Cook on HIGH for 2 1/2 to 3 hours, or until sweet potatoes are done and starting to fall apart just a little.  (I stirred it a couple of times, but it’s not essential.)
  7. When the sweet potatoes are done, add the can of coconut milk (affiliate link)  and the green onion pieces, turn heat to low, and cook 30 minutes more.
  8. Serve hot, over cauliflower rice  or Uncle Ben’s Brown Rice  if desired, and garnished with thinly sliced green onions.

To Make This Recipe with Leftover Turkey: 

Follow instructions above to cook sweet potatoes in the slow cooker with the sauce, then add 3-4 cups diced leftover chopped turkey about 10-15 minutes before you add the coconut milk.

Sweet potatoes are often called yams or sweet yams in U.S. grocery stores. Two tablespoons of chili-garlic sauce was plenty spicy for me but use more if you prefer! I love this recipe with Golden Monkfruit Sweetener, but use any sweetener you prefer. I used minced ginger from a jar and minced garlic from a jar.

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