Slow Cooker Turkey and Potatoes Recipe - Allrecipes.com
Slow Cooker Turkey and Potatoes Recipe
  • READY IN 6+ hrs

Slow Cooker Turkey and Potatoes

Recipe by  

"A very comforting and hearty slow cooker meal over rice. This was a big hit with my husband, and of course very easy since it is made in that trusty slow cooker! :)"

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
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Directions

  1. Stir the water, cream of chicken and mushroom soup, and cream of mushroom soup into a large slow cooker until smoothly combined, and mix in the onion and the green and red bell pepper. Place the turkey legs into the slow cooker and cover with the sauce.
  2. Set the slow cooker to High, and cook for 3 hours, stirring occasionally.
  3. After 3 hours, stir in the potatoes and season with salt, meat tenderizer, black pepper, and garlic powder. Cook for 2 more hours on High, stirring occasionally. Remove turkey legs and cut the meat off the bones; chop the meat, and return to the cooker. Cook for 1 more hour on High.
  4. About 25 minutes before serving time, bring the rice and water to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the rice is tender, and the liquid has been absorbed, 20 to 25 minutes. Serve the turkey and sauce over the hot cooked rice.
Kitchen-Friendly View
  • PREP 20 mins
  • COOK 6 hrs
  • READY IN 6 hrs 20 mins
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Reviews More Reviews

Feb 06, 2012

Excellent recipe! I love slow cooker meals and an alternative to preparing turkey legs. To increase flavor, I added 1/2 teaspoon of ground cumin and 1 teaspoon of ground thyme. Instead of 2 cans of cream of chicken soup, I used 1 can of cream of chicken soup and 1 can of cream of onion. I substituted 1 can of mushroom soup with 1 can of cream mushroom and roasted garlic soup.

 
Jan 30, 2012

Wonderful recipe, thansk!

 

6 Ratings

Oct 15, 2012

This is a good base for a turkey stew. This is definitely not your typical set it and leave it crockpot meal. We substituted sweet potatoes and added carrots, mushrooms, and peas for a well balanced meal. It would/could be better with some fresh herbs as well.

 
Dec 29, 2013

I used 2 turkey legs that we reserved from thanksgiving - they were pre cooked, but frozen. I used 4 sweet mini peppers, and 4 red potatoes. All other recipe notes were followed. There is enough liquid in this dish that it could easily be converted to a one dish meal by adding 2 cups of rice with the potatoes. Because it ends up more like a gravy than anything, it would be lovely on biscuits. It was nice for dipping crescent rolls in! The rice only serves as a sauce delivery system here. I'd add more peppers next time - they got a bit lost in the cooking. Overall it was a crowd pleaser and a nice way to use frozen precooked leftover turkey legs!

 
Jan 29, 2013

Tastes great.

 

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Nutrition

  • Calories
  • 655 kcal
  • 33%
  • Carbohydrates
  • 74.6 g
  • 24%
  • Cholesterol
  • 101 mg
  • 34%
  • Fat
  • 17.7 g
  • 27%
  • Fiber
  • 3.7 g
  • 15%
  • Protein
  • 45.7 g
  • 91%
  • Sodium
  • 1340 mg
  • 54%

* Percent Daily Values are based on a 2,000 calorie diet.

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