Place the turkey thighs in the slow cooker, then top with black eyed peas, butternut squash, celery, onion, thyme, salt, pepper and red pepper flakes. Pour the water overtop, then stir in the tomato paste and bouillon base.
Cover and cook for 3 hours on High. Stir in the kale and continue cooking for about 1-2 hours longer, or until the turkey is tender enough to shred with a fork.
Remove the turkey and shred into bite-sized pieces using two forks. Stir the turkey meat back into the soup, then taste and adjust seasoning with more salt and pepper if needed.
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