Slow Cooker Turkey Thighs, Pot Roast Style
Recipe: #20964
September 15, 2015
Categories: Turkey, Carrot, Potatoes, Passover, Sunday Dinner, Thanksgiving, Slow Cooker, Gluten-Free, High Protein, No Eggs, Non-Dairy, Kosher Meat, more
"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."
Ingredients
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 by Step Method
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
No special items needed.