INGREDIENTS:
* 1 pound turkey cutlets or tenders, cut into 1-inch cubes
* 1 medium onion, quartered and thinly sliced
* 2 to 3 tablespoons chopped green onions with green tops
* 8 ounces sliced mushrooms
* 3 tablespooons all-purpose flour
* 1 cup half and half or whole milk
* 1 teaspoon dried leaf tarragon or thyme, crumbled
* 1 teaspoon salt pepper, to taste
* 1/2 cup frozen peas
* 1/2 cup sour cream, optional

PREPARATION:
Layer turkey, onions and mushrooms in slow cooker. Cover and cook on LOW for 4 hours. Remove turkey and vegetables to serving bowl. Turn cooker to HIGH. Blend flour into half-and-half until smooth; pour into slow cooker. Add tarragon, salt and pepper to slow cooker. Return cooked vegetables and turkey to slow cooker. Stir in peas. Cover and cook 1 hour or until sauce has thickened and peas are heated through. For richer stew, stir in sour cream about 10 minutes before serving.
Makes 4 servings.