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Prep Time:15 minsAdditional Time:4 hrs 30 minsTotal Time:4 hrs 45 minsServings:6Yield:6 servingsJump to Nutrition Facts
Prep Time:15 minsAdditional Time:4 hrs 30 minsTotal Time:4 hrs 45 minsServings:6Yield:6 servings
Prep Time:15 mins
Prep Time:
15 mins
Additional Time:4 hrs 30 mins
Additional Time:
4 hrs 30 mins
Total Time:4 hrs 45 mins
Total Time:
4 hrs 45 mins
Servings:6
Servings:
6
Yield:6 servings
Yield:
6 servings
Jump to Nutrition Facts
Jump to recipe
Slow-Cooker Turkey Thighs with Herb Gravyis the recipe you need in your back pocket when you crave comfort food but are short on time. This set-it-and-forget-it main dish takes only 15 minutes of active time, and then you’re on your way to succulent turkey thighs that will please family and friends. Turkey thighs contain plenty of B vitamins essential for a healthy metabolism. And since it’s dark meat, it also contains iron—which is important to maintain your energy level. The gravy comes together in minutes, and this meal pairs well with everything from steamed green beans to mashed potatoes. Keep reading for our expert tips on how to cook the turkey in the slow cooker to get the most flavorful, fall-off-the-bone turkey thighs.
Tips From the EatingWell Test Kitchen
These are the key tips we learned while developing and testing this recipe in our Test Kitchen to make sure it works, tastes great and is good for you too!
Nutrition Notes
Cook Mode(Keep screen awake)Ingredients1tablespoonolive oil4bone-in, skinless turkey thighs (about 3 pounds)¾teaspooncoarsely ground black pepper1teaspoonkosher salt, divided¼cupfinely chopped shallots (from 1 large shallot)2tablespoonssliced garlic (from 6 cloves)2tablespoonschopped fresh thyme, divided1 ½cupsunsalted chicken stock2tablespoonsall-purpose flour1tablespoonunsalted butter, softened2tablespoonschopped fresh flat-leaf parsley
Cook Mode(Keep screen awake)
Ingredients
1tablespoonolive oil
4bone-in, skinless turkey thighs (about 3 pounds)
¾teaspooncoarsely ground black pepper
1teaspoonkosher salt, divided
¼cupfinely chopped shallots (from 1 large shallot)
2tablespoonssliced garlic (from 6 cloves)
2tablespoonschopped fresh thyme, divided
1 ½cupsunsalted chicken stock
2tablespoonsall-purpose flour
1tablespoonunsalted butter, softened
2tablespoonschopped fresh flat-leaf parsley
DirectionsHeat 1 tablespoon oil in a large nonstick skillet over medium-high. Sprinkle 3 pounds of turkey thighs with 3/4 teaspoon pepper and 3/4 teaspoon of the salt. Cook the turkey in the skillet in batches, turning once, until well browned, about 4 minutes per side. Transfer the turkey to a 5- to 6-quart slow cooker. (Do not wipe the skillet clean.)Add 1/4 cup shallots, 2 tablespoons garlic and 1 tablespoon of the thyme to the skillet; cook over medium-high, stirring constantly, 30 seconds. Add 1 1/2 cups stock to the skillet; bring to a boil, stirring and scraping to loosen the browned bits from the bottom of the skillet. Transfer the stock mixture to the slow cooker. Cover and cook on LOW until the turkey is very tender and falling off the bones, about 4 hours and 30 minutes. Transfer the turkey from the slow cooker to a cutting board and remove the meat from the bones, discarding the bones. Place the turkey on a serving platter and cover it with aluminum foil to keep it warm.Pour the cooking liquid from the slow cooker through a wire-mesh strainer into a 2-quart saucepan, discarding the solids. Stir together 2 tablespoons flour and 1 tablespoon butter in a small bowl to form a smooth paste; gradually whisk the flour mixture into the cooking liquid in the saucepan. Bring to a boil over medium-high, whisking constantly; boil, whisking occasionally, until thickened, 3 to 4 minutes. Remove from the heat and whisk in the 2 tablespoons parsley and remaining 1 tablespoon thyme and 1/4 teaspoon salt. Serve the turkey with the gravy.Frequently Asked QuestionsWashing turkey or any poultry before cooking is not advisable because it can spread harmful bacteria throughout your kitchen and on yourself. The key to eliminating bacteria is cooking the meat to the proper temperature. TheUSDArecommends washing your hands in warm, soapy water for at least 20 seconds after handling raw meat.Yes. However, this is unlikely to occur if you follow our recipe and your slow cooker’s manual. Overcooking could happen if you double or triple the recipe and put too many chicken thighs in a slow cooker that’s not big enough to handle that many.To thicken the gravy, we use a paste made with flour and softened butter. This paste is whisked into the cooking liquid in a saucepan. When the mixture is brought to a boil, the butter melts and then the flour is evenly dispersed into the hot liquid, thickening it. Be sure to whisk the gravy well to prevent lumps.Serve this comforting main dish over the holidays or any day of the week with side dishes likeAu Gratin Potatoes,Buttermilk Mashed Potatoes,Kale-Butternut Squash Gratin,Broccoli Casserole, andsteamed green beansfor a dinner that everyone will love.If you have any leftover turkey, shred the meat and makeLeftover Turkey Stew,Cream of Turkey & Wild Rice SouporBaked Sweet Potatoes with Cranberries & Turkeyfor delicious meals throughout the week.Everyday Slow Cooker
Directions
Heat 1 tablespoon oil in a large nonstick skillet over medium-high. Sprinkle 3 pounds of turkey thighs with 3/4 teaspoon pepper and 3/4 teaspoon of the salt. Cook the turkey in the skillet in batches, turning once, until well browned, about 4 minutes per side. Transfer the turkey to a 5- to 6-quart slow cooker. (Do not wipe the skillet clean.)Add 1/4 cup shallots, 2 tablespoons garlic and 1 tablespoon of the thyme to the skillet; cook over medium-high, stirring constantly, 30 seconds. Add 1 1/2 cups stock to the skillet; bring to a boil, stirring and scraping to loosen the browned bits from the bottom of the skillet. Transfer the stock mixture to the slow cooker. Cover and cook on LOW until the turkey is very tender and falling off the bones, about 4 hours and 30 minutes. Transfer the turkey from the slow cooker to a cutting board and remove the meat from the bones, discarding the bones. Place the turkey on a serving platter and cover it with aluminum foil to keep it warm.Pour the cooking liquid from the slow cooker through a wire-mesh strainer into a 2-quart saucepan, discarding the solids. Stir together 2 tablespoons flour and 1 tablespoon butter in a small bowl to form a smooth paste; gradually whisk the flour mixture into the cooking liquid in the saucepan. Bring to a boil over medium-high, whisking constantly; boil, whisking occasionally, until thickened, 3 to 4 minutes. Remove from the heat and whisk in the 2 tablespoons parsley and remaining 1 tablespoon thyme and 1/4 teaspoon salt. Serve the turkey with the gravy.Frequently Asked QuestionsWashing turkey or any poultry before cooking is not advisable because it can spread harmful bacteria throughout your kitchen and on yourself. The key to eliminating bacteria is cooking the meat to the proper temperature. TheUSDArecommends washing your hands in warm, soapy water for at least 20 seconds after handling raw meat.Yes. However, this is unlikely to occur if you follow our recipe and your slow cooker’s manual. Overcooking could happen if you double or triple the recipe and put too many chicken thighs in a slow cooker that’s not big enough to handle that many.To thicken the gravy, we use a paste made with flour and softened butter. This paste is whisked into the cooking liquid in a saucepan. When the mixture is brought to a boil, the butter melts and then the flour is evenly dispersed into the hot liquid, thickening it. Be sure to whisk the gravy well to prevent lumps.Serve this comforting main dish over the holidays or any day of the week with side dishes likeAu Gratin Potatoes,Buttermilk Mashed Potatoes,Kale-Butternut Squash Gratin,Broccoli Casserole, andsteamed green beansfor a dinner that everyone will love.If you have any leftover turkey, shred the meat and makeLeftover Turkey Stew,Cream of Turkey & Wild Rice SouporBaked Sweet Potatoes with Cranberries & Turkeyfor delicious meals throughout the week.
Heat 1 tablespoon oil in a large nonstick skillet over medium-high. Sprinkle 3 pounds of turkey thighs with 3/4 teaspoon pepper and 3/4 teaspoon of the salt. Cook the turkey in the skillet in batches, turning once, until well browned, about 4 minutes per side. Transfer the turkey to a 5- to 6-quart slow cooker. (Do not wipe the skillet clean.)
Add 1/4 cup shallots, 2 tablespoons garlic and 1 tablespoon of the thyme to the skillet; cook over medium-high, stirring constantly, 30 seconds. Add 1 1/2 cups stock to the skillet; bring to a boil, stirring and scraping to loosen the browned bits from the bottom of the skillet. Transfer the stock mixture to the slow cooker. Cover and cook on LOW until the turkey is very tender and falling off the bones, about 4 hours and 30 minutes. Transfer the turkey from the slow cooker to a cutting board and remove the meat from the bones, discarding the bones. Place the turkey on a serving platter and cover it with aluminum foil to keep it warm.
Pour the cooking liquid from the slow cooker through a wire-mesh strainer into a 2-quart saucepan, discarding the solids. Stir together 2 tablespoons flour and 1 tablespoon butter in a small bowl to form a smooth paste; gradually whisk the flour mixture into the cooking liquid in the saucepan. Bring to a boil over medium-high, whisking constantly; boil, whisking occasionally, until thickened, 3 to 4 minutes. Remove from the heat and whisk in the 2 tablespoons parsley and remaining 1 tablespoon thyme and 1/4 teaspoon salt. Serve the turkey with the gravy.
Frequently Asked QuestionsWashing turkey or any poultry before cooking is not advisable because it can spread harmful bacteria throughout your kitchen and on yourself. The key to eliminating bacteria is cooking the meat to the proper temperature. TheUSDArecommends washing your hands in warm, soapy water for at least 20 seconds after handling raw meat.Yes. However, this is unlikely to occur if you follow our recipe and your slow cooker’s manual. Overcooking could happen if you double or triple the recipe and put too many chicken thighs in a slow cooker that’s not big enough to handle that many.To thicken the gravy, we use a paste made with flour and softened butter. This paste is whisked into the cooking liquid in a saucepan. When the mixture is brought to a boil, the butter melts and then the flour is evenly dispersed into the hot liquid, thickening it. Be sure to whisk the gravy well to prevent lumps.Serve this comforting main dish over the holidays or any day of the week with side dishes likeAu Gratin Potatoes,Buttermilk Mashed Potatoes,Kale-Butternut Squash Gratin,Broccoli Casserole, andsteamed green beansfor a dinner that everyone will love.If you have any leftover turkey, shred the meat and makeLeftover Turkey Stew,Cream of Turkey & Wild Rice SouporBaked Sweet Potatoes with Cranberries & Turkeyfor delicious meals throughout the week.
Frequently Asked Questions
Washing turkey or any poultry before cooking is not advisable because it can spread harmful bacteria throughout your kitchen and on yourself. The key to eliminating bacteria is cooking the meat to the proper temperature. TheUSDArecommends washing your hands in warm, soapy water for at least 20 seconds after handling raw meat.
Yes. However, this is unlikely to occur if you follow our recipe and your slow cooker’s manual. Overcooking could happen if you double or triple the recipe and put too many chicken thighs in a slow cooker that’s not big enough to handle that many.
To thicken the gravy, we use a paste made with flour and softened butter. This paste is whisked into the cooking liquid in a saucepan. When the mixture is brought to a boil, the butter melts and then the flour is evenly dispersed into the hot liquid, thickening it. Be sure to whisk the gravy well to prevent lumps.
Serve this comforting main dish over the holidays or any day of the week with side dishes likeAu Gratin Potatoes,Buttermilk Mashed Potatoes,Kale-Butternut Squash Gratin,Broccoli Casserole, andsteamed green beansfor a dinner that everyone will love.
If you have any leftover turkey, shred the meat and makeLeftover Turkey Stew,Cream of Turkey & Wild Rice SouporBaked Sweet Potatoes with Cranberries & Turkeyfor delicious meals throughout the week.
Everyday Slow Cooker
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Nutrition Facts(per serving)325Calories13gFat5gCarbs48gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
Carrie Myers, M.S.,
Jan Valdez,
andLinda Frahm
Linda Frahm
SourcesEatingWell is committed to using high-quality, reputable sources—including peer-reviewed studies—to support the facts in our articles. Read about oureditorial policies and standardsto learn more about how we fact check our content for accuracy.U.S. Department of Agriculture.Turkey, whole, dark meat, meat only, raw.U.S. Department of Agriculture.Turkey, whole, breast, meat only, raw.
Sources
EatingWell is committed to using high-quality, reputable sources—including peer-reviewed studies—to support the facts in our articles. Read about oureditorial policies and standardsto learn more about how we fact check our content for accuracy.U.S. Department of Agriculture.Turkey, whole, dark meat, meat only, raw.U.S. Department of Agriculture.Turkey, whole, breast, meat only, raw.
EatingWell is committed to using high-quality, reputable sources—including peer-reviewed studies—to support the facts in our articles. Read about oureditorial policies and standardsto learn more about how we fact check our content for accuracy.
U.S. Department of Agriculture.Turkey, whole, dark meat, meat only, raw.U.S. Department of Agriculture.Turkey, whole, breast, meat only, raw.
U.S. Department of Agriculture.Turkey, whole, dark meat, meat only, raw.
U.S. Department of Agriculture.Turkey, whole, breast, meat only, raw.
