Tuscan Turkey Slow Cooker Pasta


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This hearty Italian meal makes for a simple and satisfying dinner. It cooks unattended in a slow cooker while you're outdoors enjoying the crisp autumn air.

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  • 1 lb. boneless, skinless turkey breast, cut into 1-inch pieces
  • 16 oz. canned kidney beans, drained and rinsed
  • 15 oz. canned tomato sauce
  • 29 oz. canned stewed tomatoes, Italian-style
  • 4 oz. mushrooms, canned, drained and sliced
  • 1 medium green peppers, chopped
  • 1 small onions, chopped
  • 2 medium stalk celery, chopped
  • 3 medium garlic cloves, chopped
  • 1 C. water
  • 1 Tbs. Italian seasoning
  • 6 oz. uncooked whole-wheat spaghetti, broken in half

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Place all ingredients, except spaghetti, in a slow cooker. Cover and cook on low heat for 4 hours or until vegetables are tender. Turn setting to high heat, stir in spaghetti and cover. Stir again after 10 minutes, cover and cook until pasta is tender, about 20 minutes more.

Weight Watchers Points: 4

Yield: 8 servings

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