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Prep Time: 10 Minutes Cook Time: 420 Minutes |
Ready In: 430 Minutes Servings: 4 |
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From Home Cooking mag July/August 2005. You can also use chicken breasts for this. Ingredients:
3 medium red potatoes, cut into chunks |
1/2 lb fresh baby carrots |
2 medium onions, cut into chunks |
4 turkey thighs, skin removed |
1 (10 3/4 ounce) can condensed tomato soup, undiluted |
1 teaspoon minced garlic |
1 teaspoon italian seasoning |
1/2-1 teaspoon salt |
Directions:
1. In a 5 quart slow cooker, layer the potatoes, carrots and onions. Top with turkey thighs.
2. Combine soup, water, garlic, italian seasoning and salt; pour over turkey.
3. Cover and cook on high 7-8 hours or until a meat thermometer reads 170 degrees and vegetables are tender.
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