Ingredients
3
medium Yukon gold potatoes, cut into 2-inch pieces
3
turkey thighs (about 3 pounds), skin removed
1
jar (12 ounces) home-style turkey gravy
2
tablespoons all-purpose flour
1
teaspoon parsley flakes
1/2
teaspoon dried thyme leaves
1/8
teaspoon pepper
1
bag (1 pound) frozen baby bean and carrot blend, thawed and drained
Preparation
Place potatoes in 3 1/2- to 6-quart slow cooker; arrange turkey on top. Mix remaining ingredients except vegetables until smooth; pour over mixture in slow cooker.
Cover and cook on low heat setting 8 to 10 hours or until juice of turkey is no longer pink when centers of thickest pieces are cut. Stir in vegetables.
Cover and cook on low heat setting about 30 minutes or until vegetables are tender.
Remove turkey and vegetables from slow cooker, using slotted spoon. Stir sauce; serve with turkey and vegetables.
