turkey thighs "pot roast" style (slow cooker)

Name: Turkey Thighs "Pot Roast" Style (slow cooker)
Prep time: 25 min
Cook time: 5 h 30 min
Yield: 2
Cuisine: American
Ingredients: 2 cup(s) baby carrots; 1 1/4 pound(s) baby potatoes (if small, leave whole otherwise quartered); 2 celery ribs, cut into 2-inch pieces; 1 medium onion, peeled and quartered; 3 clove(s) garlic, peeled and sliced; 1/2 cup(s) chicken broth; 2 tablespoon(s) olive oil; 2-4 (1 lb. each) turkey thighs, (skin on and bone in); salt and pepper, to taste; 1 teaspoon(s) dried thyme; 1 teaspoon(s) dried parsley flakes; 1 teaspoon(s) herbes de provence

(1 RATING)

15 Pinches 2 Photos

Mikekey *

Seattle, WA

Updated on Nov 18, 2025

Depending on size of thighs and how many you cook (do not overcrowd the slow cooker), this feeds 2-6 people. This is a great dish to quench those turkey cravings without cooking a whole turkey dinner. Great for shopping days, too. Put in on, go shopping, and come home to a hot meal.

Rate

prep time 25 Min

cook time 5 Hr 30 Min

method Slow Cooker Crock Pot

yield 2-6 serving(s)

Ingredients

2 cups baby carrots
1 1/4 pounds baby potatoes (if small, leave whole otherwise quartered)
2 celery ribs, cut into 2-inch pieces
1 medium onion, peeled and quartered
3 cloves garlic, peeled and sliced
1/2 cup chicken broth
2 tablespoons olive oil
2-4 (1 lb. each) turkey thighs, (skin on and bone in)
salt and pepper, to taste
1 teaspoon dried thyme
1 teaspoon dried parsley flakes
1 teaspoon herbes de provence

How To Make turkey thighs "pot roast" style (slow cooker)

Step 1

Coat large slow cooker liner with non stick cooking spray. Add carrots, potatoes, celery, onion, garlic and broth.

Step 2

Heat oil in large skillet over medium-high heat. Brown thighs, skin side down (in batches, if necessary) Until skin begins to crisp.
Step 3

Place thighs on top of vegetables in slow cooker and sprinkle with remaining ingredients.
Step 4

Cover and cook on low for 5 1/2 hours. Thighs should read 189F when instant thermometer is inserted).
Step 5

Remove thighs to platter or cutting board and slice (or serve whole). Serve vegetables and juices in a aerving bowl.
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Nutrition Facts

(per serving*)

calories: 1846kcal, carbohydrates: 68g, cholesterol: 564mg, fat: 92g, fiber: 11g, protein: 178g, saturated fat: 27g, sodium: 4498mg, sugar: 11g, unsaturated fat: 65g

*Daily Values are based on a 2,000 calorie diet. Nutrition information is estimated.

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