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Turkey Thigh Supper

 Turkey Thigh Supper
This family-pleasing meal-in-one has it all—tender turkey thighs, tasty vegetables and a homemade sauce. I like to cook chicken breasts the same way. It's also good with honey-flavored barbecue sauce poured over the meat instead of the soup mixture.—Betty Gingrich, Oxford, Arkansas
4 ServingsPrep: 10 min. Cook: 6 hours


  • 3 medium red potatoes, cut into chunks
  • 1/2 pound fresh baby carrots
  • 2 medium onions, cut into chunks
  • 4 turkey thighs, skin removed
  • 1 can (10-3/4 ounces) condensed tomato soup, undiluted
  • 1/3 cup water
  • 1 teaspoon minced garlic
  • 1 teaspoon Italian seasoning
  • 1/2 to 1 teaspoon salt


  • In a 5-qt. slow cooker, layer the potatoes, carrots and onions. Top
  • with turkey. Combine the soup, water, garlic, Italian seasoning and
  • salt; pour over turkey. Cover and cook on low for 6-8 hours or until
  • a thermometer reads 180° and vegetables are tender. Yield: 4
  • servings.