Ingredients
6
small red potatoes (about 2 1/2 inches in diameter), cut into fourths
4
medium carrots, sliced (2 cups)
4
turkey thighs (about 2 pounds), skin removed
1/4
cup Gold Medal™ all-purpose flour
2
tablespoons onion soup mix (dry)
1
can (10 3/4 ounces) condensed cream of mushroom soup
1/3
cup Progresso™ chicken broth (from 32-ounce carton)
Preparation
Place potatoes and carrots in 3 1/2- to 4-quart slow cooker. Place turkey on vegetables.
Mix remaining ingredients in medium bowl; pour over turkey.
Cover and cook on low heat setting 8 to 10 hours.
