Slow Cooker Barbecue Turkey With Corn Salad

Total Time
6hrs 30mins
Prep 30 mins
Cook 6 hrs

From Good Housekeeping 6/12. I love turkey thighs, very practical for the small household, but only one market a bit out of my area regularly carries them. I rewrote the ingredients list to divide up the ingredients by component of the recipe.

Ingredients Nutrition

Directions

  1. In a small bowl, combine the dry ingredients. Place the turkey in a large dish and rub the spice mixture all over the meat.
  2. The spice-rubbed turkey can be covered and refrigerated up to a day ahead of cooking.
  3. In a 6 quart slow-cooker bowl, combine the water and cider vinegar. Place the turkey in the bowl in a single layer, overlapping the pieces slightly if necessary. Cover and cook on low 6 hours or on high 3 hours, or until a thermometer inserted in the thickest part reaches 165 degrees.
  4. In a 2 quart saucepan, combine the sauce ingredients. Heat to boiling on medium, stirring, then reduce heat to maintain a steady simmer; cook 5 minutes or until thickened, stirring occasionally.
  5. Barbecue sauce can be refrigerated in an air-tight container up to one week.
  6. Cook the lima beans as directed; drain and rinse under cold water until cool, then drain again.
  7. In a large bowl, toss all the salad ingredients and 1 tbl of the barbecue sauce.
  8. Serve the turkey thighs with the barbecue sauce and the corn salad.
Most Helpful

4 5

5 stars for the meat and barbecue sauce, 3 stars for the salad. Used our homegrown meat. Fall off the bone tender after 4 hours on low. Made for Rookie Recipe Tag Fall 2013.

5 5

The best BBQ that I've made without a grill! I used 8 chicken thighs instead of 4 turkey thighs, and they were fall-off-the-bone tender. The sauce was wonderful, although I added sriracha sauce for spiciness and smokiness. The salad came out somewhat bland, but was really perked up with some adobo seasoning. Very good meal overall.

4 5

I enjoyed this recipe for our dinner tonight. Made some changes due to what I had on hand. Cut the recipe in half and used 2 8oz. chicken breasts. (3 hours on low in 3qt. crockpot) The rub is amazing! I used Sweet Baby Ray's sauce because I didn't have time to make my own.<br/>The 'salad' is just a mixed vegetable side dish, didn't have much flavor unless we added more bbq sauce. I did steam the carrots with the limas; next time will steam the carrots first to get them more tender. Hubby liked the crunchy celery in it!