Slow-Cooked Turkey Dinner
- 6 small red potatoes (about 2 1/2 inches in diameter), unpeeled, and quartered
- 2 cups sliced carrots
- 1 1/2 lbs. turkey thighs, skinned
- 1/4 cup flour
- 2 Tbsp. dry onion soup mix
- 1/3 cup chicken broth (or water)
- 1 can cream of mushroom soup
Place potatoes and carrots in 3 1/2 quart or 4 quart crock pot/slow cooker. Place turkey thighs over vegetables.
In medium bowl, combine flour and remaining ingredients; blend well. Pour over turkey. Cover; cook on high for 30 minutes.
Reduce setting to low; cook at least 7 hours or until turkey is fork tender, its juices run clear and vegetables are tender
By Jodi from Aurora, CO
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