Lunch: Slow Cooked Turkey Dinner
Moist turkey and tender vegetables are coated in a quick-to-fix gravy that gets a head start from canned soup and broth.
Ingredients
6 small red potatoes (about 2 1/2 inches in diameter), cut into fourths
4 medium carrots, sliced (2 cups)
4 turkey thighs (about 2 pounds), skin removed
1/4 cup all-purpose flour
2 tablespoons onion soup mix (dry)
1 can (10 3/4 ounces) condensed cream of mushroom soup
1/3 cup Progresso™ chicken broth (from 32-ounce carton)
Instructions
Place potatoes and carrots in 3 1/2- to 4-quart slow cooker. Place turkey on vegetables.
Mix remaining ingredients in medium bowl; pour over turkey.
Cover and cook on low heat setting 8 to 10 hours.
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Nutrition Facts
Serving Size: 4
| Amount Per Serving | ||
|---|---|---|
| Calories 0 | ||
| Fat 0 | ||
| Carbohydrate 0 | ||
| Protein 0 | ||
