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Turkey Thigh Supper

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“From Home Cooking mag July/August 2005. You can also use chicken breasts for this.”
READY IN:
7hrs 10mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

  • 3 medium red potatoes, cut into chunks
  • 12 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
  • 12-1 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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