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Slow Cooker Turkey Thighs, Pot Roast Style

Here's how you make Slow Cooker Turkey Thighs, Pot Roast Style
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  • Servings: 4
  • Prep: 30m
  • Cook: 5h
    • The following recipe serves 4 people.

Ingredients

The ingredients are:
  • 2 cups baby carrots
  • 1 1/4 pounds potatoes (3 medium, peeled and quartered)
  • 2 celery ribs, cut into 2 inch pieces
  • 1 medium yellow onion, peeled and quartered
  • 3 cloves garlic, peeled and sliced
  • 1/2 cup chicken broth
  • 2 tablespoons olive oil
  • 4 (4 pounds) turkey thigh (bone-in skin-on, 1 pound each)
  • 1 teaspoon salt (or more to taste)
  • 1/4 teaspoon black pepper
  • 1 teaspoon dried thyme
  • 1 teaspoon dried parsley flakes
  • 1 teaspoon herbes de Provence
We recommend you get your ingredients ready before you start cooking. Once you're ready, here are the steps to making this delicious recipe

How to Make

  • 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.

We hope you enjoy this recipe!

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