Best Slow Cooker Turkey Thighs With Cornmeal Thyme Dumplings Recipes

TURKEY THIGHS "POT ROAST" STYLE (SLOW COOKER)

Turkey Thighs

Depending on size of thighs and how many you cook (do not overcrowd the slow cooker), this feeds 2-6 people. This is a great dish to quench those turkey cravings without cooking a whole turkey dinner. Great for shopping days, too. Put in on, go shopping, and come home to a hot meal.

Provided by Mikekey *

Categories Turkey

Time 5h55m

Number Of Ingredients 12

Ingredients

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.

SLOW-COOKER TURKEY THIGHS WITH CORNMEAL-THYME DUMPLINGS

Slow-Cooker Turkey Thighs with Cornmeal-Thyme Dumplings image

Come home to this hearty turkey and dumplings dinner - a flavorful meal.

Provided by Betty Crocker Kitchens

Categories Entree

Time 8h50m

Yield 4

Number Of Ingredients 17

Ingredients

2 boneless turkey thighs (about 1 1/2 lb), skin removed
1 can (15.25 oz) whole kernel corn, undrained
1 can (8 oz) tomato sauce
2 tablespoons all-purpose flour
1 1/4 teaspoons salt
1 teaspoon chili powder
1/4 teaspoon pepper
1 medium zucchini, sliced (2 cups)
1/4 cup finely chopped onion
1/2 cup all-purpose flour
1/2 cup yellow cornmeal
1 teaspoon baking powder
1/4 teaspoon salt
1/4 teaspoon ground thyme
1/4 cup milk
2 tablespoons vegetable oil
1 egg

Steps:

In 3 1/2- to 6-quart slow cooker, place turkey. In small bowl, mix corn, tomato sauce, 2 tablespoons flour, 1 teaspoon of the salt, chili powder and pepper. Pour over turkey.
Cover; cook on Low heat setting 8 to 10 hours.
About 50 minutes before serving, in medium bowl, mix dumpling ingredients. Drop dough by spoonfuls onto hot turkey mixture. Arrange zucchini slices around dumplings; sprinkle with remaining 1/4 teaspoon salt. Increase heat setting to High. Cover; cook 35 to 45 minutes longer or until toothpick inserted in center of dumplings comes out clean.

Nutrition Facts : Calories 520, Carbohydrate 53 g, Cholesterol 190 mg, Fat 2, Fiber 5 g, Protein 44 g, SaturatedFat 3 1/2 g, ServingSize 1 Serving, Sodium 1610 mg, Sugar 8 g, TransFat 0 g