Prep 8 hrs
Cook 7 hrs
Little effort here, but great results! Leftovers are nice on toast.
- 2 turkey thighs (3 lbs. total)
- 1 (10 ounce) can Rotel tomatoes & chilies
- 1 (10 ounce) can tomato soup
- 1⁄3 cup white wine
- 1⁄2 cup diced onion
- 1⁄2 cup thinly sliced mushroom
- 1⁄2 cup stuffed green olive, halved
- 1 teaspoon celery seed
- 1⁄2 teaspoon thyme
- 1 bay leaf
- 1 tablespoon white sugar
- Season thighs with salt and pepper.
- Place into crockpot.
- Top with all other ingredients.
- Cook on low for 7 1/2 hours.
- Carefully remove thighs from pot and shred meat from the bones.
- Place meat on piping hot rice, top with sauce.
Awesome - Delish!! Even better next day. We served over pasta noodles and also ate as open face sandwich on fresh buns.
Very nice dish. I am not able to get Rotel products here in Canada, so used an equivalent item. I also did not use a slow cooker, but instead braised them, in a dutch oven, at 350 degrees for 2 hours. Perfect result. :)
I remember making a turkey cacciatore recipe in home ec. class in high school and I thought it would be nice for Thanksgiving leftovers. This is a unique recipe. I used the drumsticks and thighs from my turkey which were already cooked and seasoned. I used the mild Ro-tel which is not so spicey and worked perfectly for this dish. I cooked for 6 hours on low, removed the bones and wings (which I had throwm in just for flavor). I switched to high for the last hour because the onions were still a bit crunchy. I served it over angel hair with wilted greens sauteed in garlic and olive oil. It was a great dinner, nothing resembling the typical Thanksgiving leftover fare. Super easy and my family was very pleased.