Turkey Mushroom and Chickpea Sauce Crock Pot
Transform weeknight dinners with this hearty Turkey Mushroom and Chickpea Sauce Crock Pot recipe! Packed with protein-rich ground turkey, earthy baby bella mushrooms, and fiber-filled chickpeas, this slow-cooked dish is both nourishing and flavorful. A medley of aromatic spices like dried basil, oregano, and paprika infuse the sauce with comforting warmth, while crushed tomatoes and chicken broth create a hearty, savory base that simmers to perfection over several hours. With just 15 minutes of prep time, this crock pot recipe is ideal for busy schedules. Serve it over pasta, rice, or alongside crusty bread for a versatile, family-friendly meal. Garnished with fresh parsley, this dish is a deliciously easy way to bring wholesome, slow-cooked goodness to your table. Perfect for crock pot enthusiasts and lovers of flavorful, stress-free cooking!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 pound ground turkey
- 1 medium yellow onion, diced
- 3 cloves garlic cloves, minced
- 8 ounces baby bella or white mushrooms, sliced
- 1 cup cooked or canned chickpeas, drained and rinsed
- 28 ounces crushed tomatoes
- 1 cup chicken broth
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 0.5 teaspoon paprika
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh parsley, chopped (optional, for garnish)
Instructions
Heat the olive oil in a large skillet over medium heat.
Add the ground turkey to the skillet and cook until browned, breaking it into smaller pieces with a spoon, about 5-7 minutes. Transfer the turkey to the crock pot.
In the same skillet, add the diced onion and sauté until softened, about 3 minutes. Add the minced garlic and sliced mushrooms, and cook for another 4-5 minutes until the mushrooms release their moisture and begin to brown. Transfer the mixture to the crock pot.
Add the chickpeas, crushed tomatoes, chicken broth, dried basil, dried oregano, paprika, salt, and black pepper to the crock pot. Stir all the ingredients together until well combined.
Cover the crock pot with the lid and set it to cook on LOW for 6 hours or HIGH for 3 hours. Stir occasionally if possible.
Once the sauce has finished cooking, taste and adjust seasoning as needed.
Serve the turkey mushroom and chickpea sauce over pasta, rice, or with crusty bread. Garnish with fresh parsley, if desired.
Nutrition Facts
Calories |
1559 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 68.8 g | 88% | |
| Saturated Fat | 15.1 g | 76% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 322 mg | 107% | |
| Sodium | 3652 mg | 159% | |
| Total Carbohydrate | 120.6 g | 44% | |
| Dietary Fiber | 32.4 g | 116% | |
| Total Sugars | 43.7 g | ||
| Protein | 124.3 g | 249% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 350 mg | 27% | |
| Iron | 19.6 mg | 109% | |
| Potassium | 3537 mg | 75% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
