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Ingredients
- 6 sm red potatoes unpeeled, quartered
- Â Â (about 2 1/2 inches in diameter)
- 2 c. sliced carrots
- 1Â 1/2 lb turkey dark meat, skinless (turkey thighs)
- 1/4 c. all-purpose flour
- 2 Tbsp. onion soup mix dry
- 1/3 c. chicken broth
- 1 can condensed reduced fat cream of mushroom
- Â Â soup
Directions
- Place potatoes and carrots in 3-1/2 or possibly 4 qt Crock-Pot(r) Slow Cooker. Place turkey thighs over vegetables.
- In medium bowl, combine flour and remaining ingredients; blend well. Pour well. Pour over turkey. Cover; cover on high setting for 30 min.
- Reduce setting to low; cook at least 7 hrs or possibly till turkey if fork tender. With slotted spoon, remove turkey and vegetables from slow cooker; place on serving platter. Stir sauce till smooth; pour over turkey and vegetables.
- Start to Finish Time:"7:45"
- NOTES : For best results: Fill you slow cooker only half to three-quarters full. use lean meats, trimming any extra fat, and skinless poultry to reduce the fat in slow-cooked meals. Thaw frzn ingredients in your microwave before adding them to the slow cooker, so they'll cook thoroughly. Remove the lid only to stir food or possibly check for doneness. Lifting the lid releases heat, and the dish may require additional cooking time.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 534g | |
| Recipe makes 4 servings | |
| Calories 448 | |
| Calories from Fat 74 | 17% |
| Total Fat 8.33g | 10% |
| Saturated Fat 2.25g | 9% |
| Trans Fat 0.0g | |
| Cholesterol 74mg | 25% |
| Sodium 1106mg | 46% |
| Potassium 1792mg | 51% |
| Total Carbs 60.79g | 16% |
| Dietary Fiber 6.6g | 22% |
| Sugars 6.64g | 4% |
| Protein 32.8g | 52% |
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