Turkey in sour cream in a slow cooker

A great dish for dinner with the family, as surely everyone in the household will like it - from young to old. It's too painful the products are selected harmoniously combined with each other. In addition, a big plus is the use of a slow cooker, which makes the process of cooking dinner even easier and faster.

First of all, you need to prepare all the ingredients for the dish. Wash and dry the turkey fillet with a paper towel. Cut the fillet into cubes - medium pieces about 1.5-2 cm wide.

Wash the champignons under running water, dry and cut into plates - along the mushroom. Peel the onion, wash it and cut it into small pieces.

Turn on the slow cooker in the "Frying" or "Baking" mode (depends on the modification of the slow cooker) and pour a little olive oil on the bottom of the bowl (you can skip this step and cook without oil). Transfer the sliced turkey fillet into the bowl of a slow cooker and, without closing the lid, fry the meat for 5-8 minutes until the meat turns white. Salt the turkey. During the cooking process, it is necessary to stir the fillet periodically so that it is cooked evenly.

Then add chopped onions and chopped champignons to the bowl of the slow cooker. Again, continue to fry in the same mode for about 10-15 minutes.

Ready-made broth (chicken is best, but you can also take beef, pork or vegetable) pour into the bowl of a slow cooker, add sour cream, dry spices to it and mix everything well.

Switch the slow cooker to the "Stewing" mode, close the lid and simmer the turkey with champignons for half an hour.

When the dish is ready, put it on beautiful serving plates and sprinkle chopped green onions on top. You can serve stewed turkey in sour cream with champignons as an independent dish or boil spaghetti as a side dish to it.

Bon appetit!