Slow Cooker Turkey & Chickpea Stew



  • 2 Large Turkey Breast Tenderloins (about 1.75 lbs) 
  • 2 tsp Kosher Salt 
  • 4 corn tortillas, cut into thin strips 
  • 1 Onion, small-diced 
  • 1 Red Bell Pepper, small-diced 
  • 3 TBSP Oil, divided
  • 2 TBSP Latin Nights Seasoning Blend, divided  
  • 4 Cups Chicken Stock 
  • *1 TBSP Tomato Paste
  • 2 15 oz Cans Chickpeas, undrained 



  • Top with avocado, shredded cheese and freshly minced cilantro.
Slow Cooker Turkey & Chickpea Stew

Notes* *For a little added spice, swap out the tomato paste for Chipotle Peppers in Adobo Sauce that you can find in the Latin American section of your grocery store.


Step 1:

Pat dry turkey breast and season with 2 tsp of kosher salt. Let rest for 5 minutes. 

Step 2:

In a separate skillet, brown the turkey on both sides in 1 TBSP of oil. Remove and set aside.

Step 3:

Add 1 TBSP oil and sauté tortilla strips until they are a golden brown. Remove and set aside.

Step 4:

Add 1 TBSP oil and sauté onion and bell pepper with 1 TBSP of Latin Nights until onion is translucent.

Step 5:

Add bell peppers and onion to the slow cooker, along with chicken stock, tomato paste (or Chipotle paste) and chickpeas.

Step 6:

Add remaining Latin Nights, turkey breasts and tortilla strips. Stir and cook on high for 4-5 hours or on low for 6-8 hours.

Step 7:

About an hour before serving, remove turkey breasts and shred or chop the meat. Take a ladle or two of soup and run through the blender for added texture.

Step 8:

Add the meat and blended soup back to the pot and cook for another hour.

Step 9:

Ladle into bowls and top with avocado, shredded cheese and cilantro.