Slow Cooker Creamy Turkey with Paleo Biscuits

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Slow Cooker Creamy Turkey with Paleo Biscuits

Here is another great paleo recipe for leftover this Thanksgiving and all the work is done in the slow cooker! This is my Slow Cooker Creamy Turkey with Paleo Biscuits! You can really use any of your leftovers including some of your stuffing. Enjoy…


  • 3/4 pound carrots (about 4), cut into 1-inch lengths
  • 2 stalks celery, thinly sliced
  • 1 small onion, chopped
  • 3 cups leftover turkey, chopped
  • 1/2 teaspoon poultry seasoning
  • 1 1/2 teaspoon sea salt
  • 3/4 teaspoon freshly ground pepper
  • 1/2 cup dry white wine
  • 1/2 cup low-sodium chicken broth
  • Paleo biscuits – recipe below
  • 1 cup frozen peas
  • 1/2 cup heavy cream
  • 1 teaspoon arrowroot four
  • ------------------------------------------
  • Paleo Biscuits Ingredients
  • 4 large eggs, yolks and whites divided, room temperature
  • 1 tablespoon raw organic honey
  • 1/2 cup coconut flour
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon cream of tartar
  • 3/4 teaspoon sea salt
  • 1/2 cup cold unsalted butter or ghee


  1. Directions Slow Cooker Creamy Turkey 

    In a 4- to 6-quart slow cooker, toss together the carrots, celery, and onion Place the cooked turkey on top and season with the poultry seasoning, 1 teaspoon salt and 1/2 teaspoon pepper. Add the wine and broth.

  2. Cover and cook until the  vegetables are tender, on low for 3-4 hours or on high for 2 1⁄2 to 3 hours (this will shorten total cooking time).

  3. Thirty minutes before serving, prepare the paleo biscuits.

  4. Ten minutes before serving, add the peas, cream, and ½ teaspoon salt to the turkey and stir to combine. Cover and cook until heated through, 5 to 10 minutes more. Add in arrowroot flour and stir.

  5. To serve, place the bottom halves of the biscuits in shallow bowls, then top with the chicken mixture and the remaining biscuit halves.

  6. Directions for Paleo Biscuits:

    Preheat oven to 400 degrees.

  7. In a medium bowl, beat the egg whites until frothy using an electric mixer.

  8. In a small bowl whisk egg yolks and honey together

  9. In a medium bowl, sift the flour, baking powder baking soda, cream of tartar and salt.

  10. Using a fork or your fingers, mix the butter into the dry ingredients until you have pea-sized bits of butter.  Add in the egg yolk and honey and combine using a spatula.

  11. Fold the flour mixture into the egg white mixture combining the ingredients together but do not over mix.

  12. Using a 1/4 cup measuring cup or large ice cream scoop, scoop the batter onto a parchment or silpat lined baking sheet.

  13. Bake for 15-20 minutes or until golden brown.

    Note: Of course I used my Hamilton Beach slow cooker!


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