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Slow-Cooked Turkey Stroganoff Recipe
Slow-Cooked Turkey Stroganoff Recipe photo by Taste of Home

Slow-Cooked Turkey Stroganoff Recipe

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I have been making this tasty dish for 30 plus years. Our family loves turkey and I make a variety of turkey dishes, but this is our favorite. I love it because I can put it in my slow cooker before I leave for work and come home to a hot, delicious dinner. It's great served over cooked noodles, rice, mashed potatoes or polenta.—Cindy Adams, Tracy, California
TOTAL TIME: Prep: 20 min. Cook: 6 hours
MAKES:6 servings
TOTAL TIME: Prep: 20 min. Cook: 6 hours
MAKES: 6 servings


  • 4 turkey thighs (about 4 pounds)
  • 1 large onion, halved and thinly sliced
  • 1 can (10-3/4 ounces) condensed cream of celery soup, undiluted
  • 1/3 cup water
  • 3 garlic cloves, minced
  • 2 teaspoons dried tarragon
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/2 cup sour cream
  • Hot cooked egg noodles


  1. Place turkey and onion in a 5-qt. slow cooker. In a large bowl, whisk soup, water, garlic, tarragon, salt and pepper until blended; pour over top. Cook, covered, on low 6-8 hours or until meat is tender.
  2. Remove turkey from slow cooker. When cool enough to handle, remove meat from bones; discard bones. Shred meat with two forks. Whisk sour cream into cooking juices; return meat to slow cooker. Serve with noodles. Yield: 6 servings.
Originally published as Slow-Cooked Turkey Stroganoff in Taste of Home Everyday Slow Cooker & One Dish Recipes Annual 2014, p39

Light-Bodied Red Wine

Enjoy this recipe with a light-bodied red wine such as Pinot Noir.

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Reviewed Dec. 11, 2014

"I love this recipe. I followed it to the letter and it was great. May try chicken next time. Thanks"

Reviewed Nov. 11, 2014

"I am using 3 1/2 lbs of turkey tenderloins in the crockpot. Will it be done in 4 hours?"

Reviewed Nov. 10, 2014

"@ Cindy: Great recipe! Thanks!

@ audh125: I'm sure you could use leftover cooked turkey...maybe 2 or 3 cups, shredded. I would saute the onions in butter in a deep skillet until tender first. Then, in a large bowl, whisk soup, water, garlic, tarragon, salt and pepper until blended; pour over top, Simmer while you cook the noodles., adding the sour cream a couple of minutes before the noodles are done. You may have to add more water or some chicken or turkey stock since you won't have the cooking juices from the meat. You'll need to eyeball it, though. Maybe a half a cup."

Reviewed Nov. 10, 2014

"Can you use left over turkey?"

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