Serves 6


  • 1 Tbsp. olive oil
  • 1 cup thinly sliced leeks
  • 1 clove garlic, minced
  • 1 pound ground turkey thigh
  • 1 tsp. kosher salt
  • 2 cups chopped tomatoes
  • 1 cup chicken broth
  • 1/4 tsp. oregano


    Heat a large frying pan over medium heat, then add the oil and the leeks. Sauté for 2 to 3 minutes, until the leeks soften and begin to turn brown at the edges.

    Add the garlic and ground meat. Break apart the pieces, so they spread out in the pan. Sprinkle with 1/2 teaspoon kosher salt and let simmer in the pan for 5 to 8 minutes, or until the meat begins to brown.

    Add the chopped tomatoes, chicken broth, oregano and 1/2 teaspoon salt. Bring to a boil. Let simmer for 2 minutes.

    Pour the mixture into a slow cooker. Cook on low for 8 hours, or on high for 3 hours.

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