TURKEY THIGHS "POT ROAST" STYLE (SLOW COOKER)

Turkey Thighs

Provided by Mikekey *

Categories Turkey

Time 5h55m

Number Of Ingredients 12

2 c baby carrots
1 1/4 lb baby potatoes (if small, leave whole otherwise quartered)
2 celery ribs, cut into 2-inch pieces
1 medium onion, peeled and quartered
3 clove garlic, peeled and sliced
1/2 c chicken broth
2 Tbsp olive oil
2-4 (1 lb. each) turkey thighs, (skin on and bone in)
salt and pepper, to taste
1 tsp dried thyme
1 tsp dried parsley flakes
1 tsp herbes de provence

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.

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