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Slow Cooker Cajun Turkey Thighs with Celery and Bell Peppers
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Course Main Course
Cuisine American
Servings 4 people

Equipment

  • Slow Cooker

Ingredients
  

  • 4 bone-in turkey thighs
  • 3 celery stalks, sliced
  • 2 bell peppers, sliced
  • 1 small onion, diced
  • 2 cloves garlic, minced
  • 2 tablespoons Cajun seasoning
  • 1/2 cup chicken broth
  • 1 tablespoon olive oil
  • Salt and black pepper to taste
  • 2 tablespoons fresh parsley, chopped

Instructions
 

  • Season the turkey thighs on all sides with salt, black pepper, and the Cajun seasoning.
  • Add the sliced celery, bell peppers, diced onion, and minced garlic to the bottom of the slow cooker.
  • Place the seasoned turkey thighs on top of the vegetables.
  • Pour the chicken broth around the thighs and drizzle the olive oil over the top.
  • Cover and cook on low for 6 to 7 hours until the turkey is tender and reaches an internal temperature of 165°F.
  • Sprinkle the chopped parsley over the thighs before serving.

Notes

The celery keeps a little firmness even after hours in the slow cooker, so it gives the dish more texture than most vegetable bases. If the Cajun seasoning you use is very salty, skip the added salt during seasoning and taste the broth at the end. Leftovers reheat well in a covered skillet with a splash of broth to loosen the vegetables.
Course: Main Course
Cuisine: American
Equipment: Slow Cooker