Turkey Thighs "Pot Roast" Style (slow cooker)

1
Mikekey *

By
@Mikekey

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.

Rating:

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Comments:
Serves:
2-6
Prep:
25 Min
Cook:
5 Hr 30 Min
Method:
Slow Cooker Crock Pot

Ingredients

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

How to Make Turkey Thighs "Pot Roast" Style (slow cooker)

Step-by-Step

  1. Coat large slow cooker liner with non stick cooking spray. Add carrots, potatoes, celery, onion, garlic and broth.
  2. Heat oil in large skillet over medium-high heat. Brown thighs, skin side down (in batches, if necessary) Until skin begins to crisp.
  3. Place thighs on top of vegetables in slow cooker and sprinkle with remaining ingredients.
  4. Cover and cook on low for 5 1/2 hours. Thighs should read 189F when instant thermometer is inserted).
  5. Remove thighs to platter or cutting board and slice (or serve whole). Serve vegetables and juices in a aerving bowl.

Printable Recipe Card

About Turkey Thighs "Pot Roast" Style (slow cooker)

Course/Dish: Turkey
Main Ingredient: Turkey
Regional Style: American



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