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Prep Time: 480 Minutes Cook Time: 420 Minutes |
Ready In: 900 Minutes Servings: 1 |
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Little effort here, but great results! Leftovers are nice on toast. Ingredients:
2 turkey thighs (3 lbs. total) |
1 (10 ounce) can rotel tomatoes & chilies |
1 (10 ounce) can tomato soup |
1/3 cup white wine |
1/2 cup diced onion |
1/2 cup thinly sliced mushroom |
1/2 cup stuffed green olive, halved |
1 teaspoon celery seed |
1/2 teaspoon thyme |
1 bay leaf |
1 tablespoon white sugar |
Directions:
1. Season thighs with salt and pepper.
2. Place into crockpot.
3. Top with all other ingredients.
4. Cook on low for 7 1/2 hours.
5. Carefully remove thighs from pot and shred meat from the bones.
6. Place meat on piping hot rice, top with sauce.
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