Slow Cooker Turkey Thighs, Pot Roast Style

4
Servings
30m
Prep Time
5h
Cook Time
5h 30m
Ready In


"This is great for when you have a turkey craving but don't want to make the whole bird, or for a smaller holiday dinner. Especially good for those (like us) who prefer dark meat."

Original recipe yields 4 servings
OK

Nutritional

  • Serving Size: 1 (671.8 g)
  • Calories 1074.4
  • Total Fat - 57.3 g
  • Saturated Fat - 14 g
  • Cholesterol - 589.7 mg
  • Sodium - 2257.9 mg
  • Total Carbohydrate - 28.6 g
  • Dietary Fiber - 4.3 g
  • Sugars - 4.5 g
  • Protein - 112.2 g
  • Calcium - 92.9 mg
  • Iron - 5.7 mg
  • Vitamin C - 16.1 mg
  • Thiamin - 0.4 mg

Step 1

Spray slow cooker with cooking spray and combine the potatoes,onion, carrots, celery, garlic and broth in the bottom.

Step 2

Heat oil in a large skillet over medium-high heat and brown the thighs, skin side down, in 2 batches until skin begins to crisp. Place thighs on top of vegetables in slow cooker. Sprinkle salt, pepper, thyme, parsley and herbes de Provence over the top.

Step 3

Cover and cook on low for 5-5 1/2 hours or until juices run clear. (Internal temperature for turkey should be 180F.)

Step 4

Remove thighs to platter and slice, or serve whole. Spoon out vegetables and juices and place in a large serving bowl.

Tips & Variations


No special items needed.

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