Ingredients
3 medium red potatoes, cut into chunks1/2 pound fresh baby carrots2 medium onions, cut into chunks4 turkey thighs, skin removed1 can (10-3/4 ounces) condensed tomato soup, undiluted1/3 cup water1 teaspoon minced garlic1 teaspoon Italian seasoning1/2 to 1 teaspoon salt
Preparation
In a 5-qt. slow cooker, layer the potatoes, carrots and onions. Top with turkey. Combine the soup, water, garlic, Italian seasoning and salt; pour over turkey. Cover and cook on low for 6-8 hours or until a thermometer reads 170°-175° and vegetables are tender.
