Prepare your veggies: Peel and dice the potatoes, slice the carrots and celery, chop the onion finely, and mince the garlic.

Combine all ingredients in the slow cooker, starting with turkey at the bottom, then layering the vegetables, followed by pouring in the broth.

Add the seasonings, stir gently to mix everything evenly.

Cover and cook on LOW for 6-8 hours or on HIGH for 3-4 hours.

About 45 minutes before serving, prepare the gravy mix and stir it along with heavy cream into the stew.

In the last 20-30 minutes, add the frozen peas and a cornstarch slurry to thicken the stew.

Serve hot, garnished with parsley and accompanied by crusty bread or rice.