– enough potatoes to cover the bottom of the crock, cut into bite size pieces
– garlic salt
– fresh ground black pepper
– fresh rosemary, minced
– fresh sage, minced
– Dijon mustard
– 1 tablespoon worcestershire sauce
– 2 teaspoons dried minced garlic
– 14.5 oz can of garlic fire roasted tomatoes w/ garlic
– oil
– 2 large onions, sliced thin
– 2 tablespoons tomato paste
– 1/4 cup flour
– 2 teaspoons dried thyme leaves
– 16 oz can of guinness
– 2 cups chicken/turkey stock (i used 2 cups of water and 2 teaspoons of roasted chicken better than bullion)
– 2 large bay leaves
– sour cream/fresh dill (garnish) – don’t skip this! really adds to the flavour.
​
1. rinse + cut your potatoes and put them in the crock. 2. peel the skin off the turkey thighs and season liberally with garlic salt, fresh ground pepper, rosemary, and sage. 3. heat up some oil in a large pan over high heat and brown the thighs on both sides. don’t crowd the pan. place turkey in crockpot and spread dijon mustard on top. pour chicken stock, garlic, worcestershire sauce and roasted tomatoes over the turkey. 4. lower heat to medium and add the onions. use the liquid they give off as they cook to scrape up the fond on the bottom of the pan. once the onions are soft and browned (should take about 10 mins), add the tomato paste and cook for another couple mins. sprinkle in flour and thyme, mixing well. pour in beer, add bay leaves and increase heat to high. scrape the bottom of the pan to loosen any browned bits into the beer, and cook until the beer is simmering. Pour the beer and onions over the turkey thighs. 5. slow cook on low for 8 hours. it’s ready once the potatoes are easily pierced w/ a fork and the meat starts to fall off the bone. 6. serve with sour cream and fresh dill.
1 Comment
figured it was about time i cooked those turkey thighs i got on sale after thanksgiving – based on [this recipe](https://www.dadcooksdinner.com/slow-cooker-turkey-thighs-with-beer-and-onions/) but altered a bit so it would be more of a stew than a pot roast.
– ~4 pounds bone in turkey thighs
– enough potatoes to cover the bottom of the crock, cut into bite size pieces
– garlic salt
– fresh ground black pepper
– fresh rosemary, minced
– fresh sage, minced
– Dijon mustard
– 1 tablespoon worcestershire sauce
– 2 teaspoons dried minced garlic
– 14.5 oz can of garlic fire roasted tomatoes w/ garlic
– oil
– 2 large onions, sliced thin
– 2 tablespoons tomato paste
– 1/4 cup flour
– 2 teaspoons dried thyme leaves
– 16 oz can of guinness
– 2 cups chicken/turkey stock (i used 2 cups of water and 2 teaspoons of roasted chicken better than bullion)
– 2 large bay leaves
– sour cream/fresh dill (garnish) – don’t skip this! really adds to the flavour.
​
1. rinse + cut your potatoes and put them in the crock.
2. peel the skin off the turkey thighs and season liberally with garlic salt, fresh ground pepper, rosemary, and sage.
3. heat up some oil in a large pan over high heat and brown the thighs on both sides. don’t crowd the pan. place turkey in crockpot and spread dijon mustard on top. pour chicken stock, garlic, worcestershire sauce and roasted tomatoes over the turkey.
4. lower heat to medium and add the onions. use the liquid they give off as they cook to scrape up the fond on the bottom of the pan. once the onions are soft and browned (should take about 10 mins), add the tomato paste and cook for another couple mins. sprinkle in flour and thyme, mixing well. pour in beer, add bay leaves and increase heat to high. scrape the bottom of the pan to loosen any browned bits into the beer, and cook until the beer is simmering. Pour the beer and onions over the turkey thighs.
5. slow cook on low for 8 hours. it’s ready once the potatoes are easily pierced w/ a fork and the meat starts to fall off the bone.
6. serve with sour cream and fresh dill.