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Slow Cooker Turkey Dinner
Tender boneless turkey thighs and hearty root vegetables melt into a rich, savory mushroom gravy in this comforting slow cooker meal. You'll transform simple pantry staples like cream of mushroom soup and onion soup mix into a deeply flavorful dish that tastes like a holiday roast without the fuss. Just layer the ingredients, set the timer, and let the slow cooker do the heavy lifting for a cozy, hands-off dinner.
Equipment
- Slow Cooker
Ingredients
- 4 to 6 potatoes, peeled and cut into large cubes
- 2 c. carrots, peeled and sliced
- 1 onion, chopped
- 2 lbs. boneless, skinless turkey thighs
- 10-3/4 oz. can cream of mushroom soup
- 2/3 c. chicken broth or water
- 1/4 c. all-purpose flour
- 2 T. onion soup mix
Instructions
- 1Place the cubed potatoes, sliced carrots, and chopped onion into the bottom of a slow cooker. Arrange the boneless, skinless turkey thighs in an even layer over the vegetables.
- 2In a separate bowl, whisk together the cream of mushroom soup, chicken broth, flour, and onion soup mix until smooth. Pour this mixture evenly over the turkey to ensure everything gets coated in the rich gravy.
- 3Secure the lid and cook on the high setting for 30 minutes to jumpstart the cooking process. After 30 minutes, reduce the heat to low.
- 4Continue cooking on the low setting for another 7 hours. The dish is done when the turkey is completely tender and the juices run clear.
Notes
- Storage: Keep leftovers in an airtight container in the fridge for up to 4 days.
- Prep ahead: You can chop the potatoes, carrots, and onions the night before and store them in the fridge to save time in the morning.
- Swap: If you don't have turkey thighs, boneless skinless chicken thighs work beautifully in this recipe.