Weight Watchers Slow-Cooked Smoky Turkey Picadillo
- 1 small onion, chopped
- 2 large garlic cloves, minced
- 1 (14½-ounce) can diced tomatoes, drained
- 1 red bell pepper, chopped
- 3 tablespoons tomato paste
- 2 tablespoons packed light brown sugar
- 2 tablespoons chipotle chile powder
- 2 teaspoons unsweetened cocoa
- 2 teaspoons ground cumin
- ¾ teaspoon salt
- 2 (1-pound) bone-in skinless turkey thighs
- 2 tablespoons cornmeal
- 1½ cups frozen corn kernels, thawed
- 3 tablespoons dark raisins, chopped
- 1 tablespoon hot pepper sauce, such as Frank’s Red Hot
- Spray a medium nonstick skillet with extra-virgin olive oil nonstick spray and set over medium heat. Add the onion and garlic and cook, stirring, until softened, about 5 minutes.
- Combine the tomatoes, bell pepper, tomato paste, brown sugar, chile powder, cocoa, cumin, salt, and onion mixture in a 5- or 6-quart slow cooker. Put the turkey on top. Cover and cook until the turkey is fork-tender, 3–4 hours on high or 6–8 hours on low.
- Using a slotted spoon, transfer the turkey to a plate and let stand until cool enough to handle, about 20 minutes.
- Meanwhile, slowly add the cornmeal to the slow cooker, stirring, until blended. Stir in the corn, raisins, and pepper sauce. Cover and cook on high until the mixture simmers and thickens and the corn is tender, about 20 minutes.
- Remove and discard the bones from the turkey; cut the turkey meat into bite-size pieces. Return the turkey pieces to the slow cooker. Cover and cook just until heated through, about 5 minutes. Ladle the picadillo into 4 large bowls.