Crock Pot Turkey Thighs With White Wine And Garlic Recipes

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TURKEY THIGHS "POT ROAST" STYLE (SLOW COOKER)



Turkey Thighs

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.

Provided by Mikekey *

Categories     Turkey

Time 5h55m

Number Of Ingredients 12

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

Steps:

  • 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.

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