SLOW COOKER CREAMY TOMATO AND TURKEY CASSEROLE

SLOW COOKER CREAMY TOMATO AND TURKEY CASSEROLE

 

Serves 4

1.5 syns per serving on Extra Easy and Original

 

800g of Turkey Thigh, sliced into chunks

1 large onion, chopped

1 stick of celery, chopped

3 cloves of garlic, chopped

8 button mushrooms, sliced

1 large carrot, sliced

1 courgette, chopped

400g tin of chopped tomatoes

120ml of chicken stock

2 heaped tablespoons of tomato puree

1 tablespoon of smoked paprika

handful of fresh parsley, chopped

2 teaspoons of thyme

salt and black pepper

60g of light cream cheese (5 syns)

1 teaspoon of brown sugar (1 syn)

 

 

1.	Place all the turkey, onion, celery, garlic, carrot, courgette, mushrooms, paprika, parsley, thyme and some salt and pepper in the slow cooker and mix it all together with a wooden spoon.
2.	Add the sugar and tomato puree to the tinned tomatoes and mix well. Then add this along with the stock to the rest of the ingredients already in the slow cooker.
3.	Place on the 6 hour (high) setting (or you can cook on a lower setting if you prefer).
4.	Once ready, spoon out all the turkey and vegetables using a slotted spoon, so that you have just the sauce. Add the cream cheese and whisk into the sauce until it is smooth and creamy
5.	Add back the other ingredients and it is ready to serve with your choice of sides