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Slow-Cooker Turkey Stew with Lima Beans

Layering the ingredients with the beans on the bottom ensures proper cooking of this stew. Avoid opening the lid as this will increase the cooking time.

  • Prep:
  • Total Time:
  • Servings: 8
Slow-Cooker Turkey Stew with Lima Beans

Source: Everyday Food, September 2010


  • 2 cups dried large lima beans (10 ounces), sorted and rinsed
  • 2 boneless, skinless turkey thighs (1 1/2 pounds total), cut into 1 1/2-inch pieces
  • coarse salt and ground pepper
  • 3 tablespoons vegetable oil
  • 1 large white onion, diced medium
  • 3 garlic cloves, smashed and peeled
  • 1 1/2 cups dry white wine, such as Sauvignon Blanc
  • 5 large strips of lemon zest (from 1 large lemon), plus 2 tablespoons lemon juice and lemon wedges, for serving


  1. In a slow cooker, cover beans with cold water; let sit overnight. Drain beans and return to slow cooker.

  2. Season turkey with salt and pepper. In a large skillet, heat 1 tablespoon oil over medium-high. In two batches, brown turkey on all sides, adding 1 tablespoon oil for second batch, about 10 minutes total. With a slotted spoon, transfer meat to slow cooker. Return pan to heat and add 1 tablespoon oil, onion, and garlic. Cook, stirring occasionally, until onion is translucent, 4 minutes. Add wine and bring to a boil, stirring and scraping up any browned bits with a wooden spoon. Boil 1 minute, then add mixture to slow cooker.

  3. Add 1 1/2 cups water and lemon zest to slow cooker. Season with salt and pepper. Cover and cook on high 6 hours. (Beans should be tender and turkey will be just beginning to fall apart.) Add lemon juice and stir. Serve stew with lemon wedges.

Cook's Note

To store, refrigerate, up to 4 days.

Reviews (6)

  • jennylove 17 Oct, 2012

    Have been making this for a couple years now, and really enjoy it. Turkey thighs & dried lima beans aren't something I'm often cooking with, so I was surprised by how much I liked the flavors in this recipe. It is a stew so it's got that hearty homey thing going on, but the lemon juice brightens & lightens it up so nicely. It's a go-to recipe for me in the fall-winter (served with rice, or cauliflower-rice, or noodles, you get the picture ;-)

  • rizi 2 Oct, 2012

    Love this recipe and so do all of my guests. It's unique and has lots of flavor. I'm surprised about the other reviews.

  • veronicaty 16 Apr, 2011

    Boy I sure wanted to like this. I even upped the flavor by adding quality beer and Vermouth instead of water, as called for. But the broth was too bland, and the meat seemed to have nothing from which to enhance its flavor.

  • Mandrova 26 Feb, 2011

    This was not good at all! The lemon was overpowering and everything dried up into mush.

  • Catzea 24 Oct, 2010

    Change the 1-1/2 cups of water to chicken broth and you have a good tasting turkey stew.

  • oceanlady 3 Oct, 2010

    This dish was OK, nothing great. I tried to make it taste more interesting by adding more of the stuff I love like garlic, lemon and butter and parsley but it was still just OK. won't make again, sorry.

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