Best Turkey Thighs With Olives And Cherries Crock Pot Recipes

Turkey Thighs With Olives and Cherries (Crock Pot) image

Provided by dicentra

Categories Poultry

Time 6h10m

Yield 8 serving(s)

Number Of Ingredients 12

1 cup thinly sliced leek (about 1 large)
1 cup ruby port or 1 cup other sweet red wine
3/4 cup dried cherries
3/4 cup pitted kalamata olive
1/3 cup fresh orange juice (about 1 orange)
1 teaspoon paprika
1 teaspoon crushed red pepper flakes
4 fresh thyme sprigs
1 (3 inch) cinnamon sticks
1 1/2 teaspoons salt, divided
3 1/2 lbs turkey thighs, skinned
1 tablespoon ground cumin

Steps:

Combine the first 9 ingredients in an electric slow cooker, stirring to combine. Stir in 1/2 teaspoon salt.
Rinse turkey with cold water; pat dry. Sprinkle with remaining 1 teaspoon salt and cumin.
Place in slow cooker. Cover with lid, and cook on LOW 6 hours. Discard cinnamon stick.

Nutrition Facts : Calories 77, Fat 1.6, SaturatedFat 0.2, Sodium 552.3, Carbohydrate 8, Fiber 0.8, Sugar 3.7, Protein 0.6

Turkey Thighs With Maple Mustard Sauce for the Crock Pot! image

Provided by Shannon 24

Categories Poultry

Time 3h20m

Yield 4 serving(s)

Number Of Ingredients 5

1 lb new potato, quartered
2 -2 1/2 lbs skinless turkey thighs
1/3 cup coarse grain brown mustard
1/3 cup maple syrup
1 tablespoon quick-cooking tapioca

Steps:

In slow cooker, place potatoes. Place turkey thighs on top.
In a small bowl stir together mustard, syrup and tapioca. Pour over turkey. Cover, cook on low for 6-7 hours or on high for 3-3 1/2 hours.

Nutrition Facts : Calories 172.2, Fat 0.1, Sodium 31.4, Carbohydrate 41.6, Fiber 2.5, Sugar 19.7, Protein 2.3

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.