You can use low fat, low sodium, chicken broth or canned vegetable broth (or vegetable broth powder in a jar). I prefer cooking such things in a slow cooker on low, however I do brown the meat in a skillet first before adding it to the slow cooker. I also use a little cooking wine when browning, as it adds to the flavor. A chunk of celery and/or carrot and onion in the crockpot also adds flavor and you can discard those when serving. I am one who can eat those veggies when well cooked, so I chop them up raw and add them to the stock in the beginning.
Put in the spices you like the smell of and that are compatible with one another, as well as your body. I sometimes add a bay leaf. I seriously doubt you could go wrong. Slow cookers (crock pots) can be a life saver. If you find that some things get too mushy, then add those ingredients more towards the end of cooking.
The cooked stock with whatever you add is the secret to the end result of a recipe overall. 
By the way, you would probably be better of using turkey breast or chicken breast. There is a lot of fat in turkey dark me than some of us cannot tolerate. The dark meat was always my favorite, as was the crisp skin from a baked whole turkey. Can't do that any more! 
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Senior female, IBS-D, presently stable thanks to Heather & Staff
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Re: what to use instead of beef stock?
