2 turkey thighs, skin removed 1 cup chicken broth plus 1 tbs red wine vinegar 1 cup thinly sliced onions 2 tsp minced garlic 1/2 tsp each dried rosemary, sage, thyme and salt GRAVY--- 3 tbs flour 1/4 cup water

Eight hours before cooking, put all except Gravy ingredients in a slow cooker. Cover and refrigerate. Cook on high 5 hours or on low 8 hours or until turkey is tender. Remove turkey thighs to cutting board and cover loosely with foil.

GRAVY---Set cooker to high and cover. Whisk flour and water until blended. Whisk into liquid in cooker. Cover and cook 15 min. or until thickened.

TO SERVE---Cut meat in large pieces from both sides of each thigh bone to give you 4 pieces. Arrange on serving plates, spoon on some gravy. Serve remaining gravy from a sauceboat. GOES GOOD WITH: MASHED SWEET POTATOES AND GREEN BEANS. Makes 4 servings.*

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