Use your slow cooker to make a creamy soup that's loaded with lean turkey, potatoes, and mushrooms. Source: Diabetic Living Magazine

Diabetic Living Magazine


Ingredient Checklist


Instructions Checklist
  • In a 6-quart slow cooker, combine potatoes, mushrooms, onion, and celery. Top with turkey. Add broth, thyme, and pepper.

  • Cover and cook on low-heat setting for 9 to 10 hours or on high-heat setting for 4 1/2 to 5 hours.

  • Transfer turkey to a cutting board; use two forks to pull turkey apart into shreds. Return to cooker. In a small bowl stir together evaporated milk and cornstarch; stir into mixture in cooker. If using low-heat setting, turn cooker to high-heat setting.

  • Cover and cook for 45 to 60 minutes more or until bubbly on edges. Stir in green onions and lemon juice.

  • If desired, serve topped with nuts and/or cranberries.


Tip: To toast nuts, preheat oven to 350 degrees F. Spread nuts in a single layer in a shallow baking pan. Bake for 5 to 10 minutes or until light brown, watching carefully and stirring once or twice.

Nutrition Facts

186 calories; 0.6 g total fat; 0.1 g saturated fat; 54 mg cholesterol; 480 mg sodium. 672 mg potassium; 17.6 g carbohydrates; 1.7 g fiber; 8 g sugar; 27.3 g protein; 298 IU vitamin a iu; 11 mg vitamin c; 29 mcg folate; 167 mg calcium; 2 mg iron; 26 mg magnesium;