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Slow Cooker Barbeque Turkey Thighs

posted by regnisaw@yahoo.com 4 years ago



Ingredients


1/2 c. ketchup


2 Tbs. sugar or sugar substitute


1 Tbs. quick-cooking tapioca


1 Tbs. cider vinegar


1 tsp. The Wizard’s-Organic Wheat-Free Vegan Worcestershire


1/4 tsp. Ground cinnamon


1/4 tsp. Crushed red pepper


2 -2 1/2 lbs. Turkey thighs or meaty chicken pieces, skinned


2-3 c. Gourmet House® Rice-Organic Brown, cooked


Fresh cilantro leaves (optional)


Directions


In a 3 1/2- or 4-quart slow cooker combine ketchup, sugar, tapioca, vinegar, Worcestershire sauce, cinnamon, and crushed red pepper. Place turkey thighs, meaty sides down, in ketchup mixture. Cover and cook on LOW for 9-10 hours or HIGH for 4 1/2-5 hours. Transfer turkey to a cutting board. Remove meat from the bones; discard bones. Coarsely shred turkey. Pour cooking juices into a large bowl; skim fat. Add turkey and toss to coat. Serve turkey mixture with rice and garnish with cilantro, if desired. (Serves: 4)




tags:  slow cooker barbeque turkey thighs, slow cooker, crock pot, turkey, barbeque
 
 
 
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