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Turkey Thigh Supper

Total Time

Prep: 10 min. Cook: 6 hours


4 servings

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
Turkey Thigh Supper Recipe photo by Taste of Home


  • 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


  1. 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 170°-175° and vegetables are tender.

Nutrition Facts

1 each: 173 calories, 2g fat (0 saturated fat), 6mg cholesterol, 773mg sodium, 36g carbohydrate (13g sugars, 4g fiber), 6g protein.

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