Crockpot 8-hour Turkey Stew

3 cups peeled, cubed potatoes
2 cups quartered mushrooms
1.5 cups chopped carrots
1 cup coarsely chopped onions
2 cloves garlic, minced
1 tsp ground thyme
1 tsp dried basil
1/2 tsp black pepper
2 lbs boneless skinless turkey breast, cut into 1" cubes
2 tbsp flour
1/2 cup dry white wine
1/2 cup low-sodium reduced-fat chicken broth
1.5 tbsp tomato paste
1 tsp lite worcestershire sauce
1/4 cup fresh parsley

Combine first 8 ingredients in a 3-qt or larger crockpot.

Pat turkey cubes dry and coat with flour. Arrange over top of vegetables.

Mix wine, broth, tomato paste and worcestershire sauce in a small bowl. Pour over turkey.

Cover and cook on low setting for approximately 8 hours. During the last hour, stir once or twice, breaking apart any turkey cubes that have stuck together. Be careful not to remove the lid for more than a minute or so. Stir in parsley just before serving.