From Pillsbury Most Requested Recipes ‘Holiday Recipes’ cooking magazine. 6 small red potatoes (about 2-1/2 inches in diameter) unpeeled, and quartered 2 cups sliced carrots 1-1/2 lbs turkey thighs, skinned 1/4 cup flour 2 Tbsp dry onion soup mix 1/3 cup chicken broth (or water) 1 can cream of mushroom soup (either 97% fat-free w/1/3 less sodium or regular cream of mushroom soup)
Place potatoes and carrots in 3-1/2 quart or 4-quart crock-pot/slow cooker. Place turkey thighs over vegetables.
In medium bowl, combine flour and remaining ingredients; blend well. Pour over turkey. Cover; cook on High for 30 minutes.
Reduce setting to Low; cook at least 7 hours or until turkey is fork tender, its juices run clear and vegetables are tender