Slow Cooker Turkey Thighs Food

SLOW-COOKER TURKEY THIGHS WITH HERB GRAVY

Steps:

• Heat the oil in a large nonstick skillet over medium-high. Sprinkle the turkey with the pepper and 3/4 teaspoon of the salt. Cook the turkey in the skillet in batches, turning once, until well browned, about 4 minutes per side. Transfer the turkey to a 5- to 6-quart slow cooker. (Do not wipe the skillet clean.)
• Add the shallots, garlic, and 1 tablespoon of the thyme to the skillet; cook over medium-high, stirring constantly, 30 seconds. Add the stock to the skillet; bring to a boil, stirring and scraping to loosen the browned bits from the bottom of the skillet. Transfer the stock mixture to the slow cooker. Cover and cook on LOW until the turkey is very tender and falling off the bones, about 4 hours and 30 minutes. Transfer the turkey from the slow cooker to a cutting board, and remove the meat from the bones, discarding the bones. Place the turkey on a serving platter, and cover with aluminum foil to keep warm.
• Pour the cooking liquid from the slow cooker through a wire-mesh strainer into a 2-quart saucepan, discarding the solids. Stir together the flour and butter in a small bowl to form a smooth paste; gradually whisk the flour mixture into the cooking liquid in the saucepan. Bring to a boil over medium-high, whisking constantly; boil, whisking occasionally, until thickened, 3 to 4 minutes. Remove from the heat, and whisk in the parsley and remaining 1 tablespoon thyme and 1/4 teaspoon salt. Serve the turkey with the gravy.

SAGE TURKEY THIGHS

Steps:

• In a 3-qt. slow cooker, combine the carrots, onion, water, garlic and 1 teaspoon sage. Top with turkey. Sprinkle with remaining sage. Cover and cook on low for 6-8 hours or until a thermometer reads 170°-175°., Remove turkey to a serving platter; keep warm. Strain broth, reserving vegetables. Skim fat from cooking juices; transfer to a small saucepan. , Place vegetables in a food processor; cover and process until smooth. Add to cooking juices. Bring to a boil. Combine cornstarch and water until smooth. Gradually stir into the pan. Add salt, pepper and, if desired, browning sauce. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with turkey.

SLOW-COOKER ITALIAN TURKEY-RICE DINNER

Steps:

• In 3 1/2- to 4-quart slow cooker, mix carrots, celery, bell pepper, basil and water. Sprinkle turkey with salt and pepper; place on vegetable mixture.
• Cover and cook on Low heat setting 6 to 7 hours.
• Remove turkey from cooker. Stir rice and oregano into vegetable mixture; return turkey to cooker. Cover and cook on Low heat setting about 1 hour or until rice is tender.
• Remove turkey from cooker. Stir cheese into rice mixture until melted. Serve with turkey.

SLOW-COOKER PULLED TURKEY SANDWICHES

Steps:

• Spread the onions in the bottom of a 6- to 8-quart slow cooker. Rub the turkey thighs with the chili powder, cumin, 1 teaspoon salt and 1/2 teaspoon pepper and place over the onions. Stir together the ketchup, sugar and mustard and pour over the turkey. Cover and cook on low for 5 to 6 hours or on high for 3 to 4 hours. The turkey should be very tender with the meat falling off the bones.
• Uncover and stir. Let cool for 10 minutes. Using two forks, shred the turkey meat, discarding the bones. Stir in the vinegar and season to taste with salt and pepper. Serve on hamburger buns with pickles and/or coleslaw if desired.

SLOW COOKER SMOTHERED TURKEY WINGS

Steps:

• Combine the flour and seasonings into a large bowl and whisk.
• Coat the turkey wings with the flour, then let sit for about 5-10 minutes.
• DO NOT TOSS OUT THE EXCESS FLOUR!
• Pour 1/2 cup of the vegetable oil into a large pan, and turn the heat to medium.
• Once the oil is nice and hot, add in some of the turkey, but be sure to not overcrowd the pan.
• Remove the turkey once browned, and place the turkey into the slow cooker.
• Next, toss the onions and mushrooms into the pan, and cook until translucent.
• Toss the onions and mushrooms into the slow cooker with the turkey wings.
• Pour the remaining vegetable oil into the pan.
• Once the oil is nice and hot, sprinkle in the excess flour.
• Cook the flour until it is nice and brown, and be sure to stir continuously .
• Carefully pour in the chicken or turkey broth, and whisk.
• Once the mixture is nice and smooth, add in the fresh sage.
• Stir the gravy, then pour it over the turkey wings.
• Place the lid on the slow cooker.
• Set the slow cooker on LOW and let cook for 6 hours.
• Serve with rice or mashed potatoes, and greens!
• Enjoy!

SLOW COOKER TURKEY LEGS

Steps:

• Wash the turkey legs, and shake off excess moisture. Sprinkle each turkey leg with about 1/2 teaspoon of poultry seasoning, salt, and black pepper to taste. Wrap the leg tightly in aluminum foil. Repeat with remaining legs.
• Place the wrapped turkey legs into a slow cooker with no liquids or other ingredients. Set the cooker to Low, and cook until the meat is very tender, 7 to 8 hours.

SLOW-COOKER TURKEY THIGHS

Steps:

• Eight to 12 hours before cooking, put all except Gravy ingredients in a 3 1/2-qt or larger slow-cooker. Cover and refrigerate.
• Cook on high 4 to 5 hours or on low 8 to 10 hours until turkey is tender.
• Remove turkey thighs to cutting board and cover loosely with foil.
• Gravy: Set cooker to high and cover. Whisk flour and water until well blended. Whisk into liquid in cooker. Cover and cook, stirring once, 15 minutes or until thickened.

SWEET AND TANGY SLOW-COOKER BBQ TURKEY THIGHS

Steps:

• Heat the cranberries and 1/2 cup vinegar, covered, in a microwave-safe bowl until the cranberries are softened, 45 to 60 seconds, then transfer to a blender. Add the honey, ketchup, tomato paste, paprika, mustard, garlic, onion powder and 1/2 teaspoon salt, and blend until the cranberries are finely pureed. You should have about 1 1/2 cups of sauce. Reserve and refrigerate 1/4 cup. Pour the remaining 1 1/4 cups into a 6-quart slow cooker.
• Stir together 1 tablespoon salt and a few grinds of pepper in a small bowl to combine.
• Remove the skin from the turkey thighs, and discard. Place the thighs on a large plate, dry well with paper towels and season both sides with the salt-and-pepper mixture. Place the thighs in the slow cooker, and turn to coat in the sauce. Cover with the lid, and turn the heat to high for 4 hours, until the meat is falling off the bone.
• Transfer the thighs to a plate, and let cool for about 10 minutes. Stir the reserved sauce and the remaining 2 tablespoons vinegar back into the pot. When the thighs are cool enough to handle, shred the meat into 1/2-inch strips. Return the meat to the sauce, and stir to coat. Make sandwiches with the meat and potato buns, and serve. Or let the meat cool, and refrigerate up to 2 days.

SLOW COOKER TURKEY AND STUFFING

Steps:

• Spray 3 1/2-4 quart slow cooker with nonstick cooking spray. Place onion and celery in slow cooker. Top with turkey breast half. Pour 1 jar of gravy and sherry over top. Top with dry stuffing.
• Cover; cook on low setting for 6 to 7 hours.
• About 15 minutes before serving, remove turkey from slow cooker; place on cutting board. Stir stuffing and cooking juices until mixed. Cover; let stand 10 minutes. Heat remaining jar of gravy in small saucepan. Cut turkey into slices. Serve turkey and stuffing with gravy.

CROCK POT TURKEY THIGHS WITH WHITE WINE AND GARLIC

Steps:

• Serve the turkey with the juices. Enjoy.

TURKEY THIGHS "POT ROAST" STYLE (SLOW COOKER)

Steps:

• 1. Coat large slow cooker liner with non stick cooking spray. Add carrots, potatoes, celery, onion, garlic and broth.
• 2. Heat oil in large skillet over medium-high heat. Brown thighs, skin side down (in batches, if necessary) Until skin begins to crisp.
• 3. Place thighs on top of vegetables in slow cooker and sprinkle with remaining ingredients.
• 4. Cover and cook on low for 5 1/2 hours. Thighs should read 189F when instant thermometer is inserted).
• 5. Remove thighs to platter or cutting board and slice (or serve whole). Serve vegetables and juices in a aerving bowl.

SLOW COOKER AUTUMN DELIGHT

Steps:

• Whisk cream of mushroom soup, water, and onion soup mix in a slow cooker until thoroughly combined.
• Heat vegetable oil in a large skillet over medium heat; cook and stir onion in the hot oil until browned, about 20 minutes. Transfer onion to a bowl, leaving oil in skillet.
• Brown cube steaks in the hot skillet, about 5 minutes per side. Place cube steaks into slow cooker and top with onions. Cook on Low until cube steaks are tender, 5 to 6 hours.
• Bring a large pot of lightly salted water to a boil. Cook egg noodles in the boiling water, stirring occasionally, until cooked through but firm to the bite, about 5 minutes. Drain. Serve cube steaks and mushroom gravy over egg noodles.