Slow Cooker Mexican Turkey

Monday March 14, 2016

Turkey thighs work so beautifully in the slow cooker. The meat is a bit tougher than chicken, so it holds up nicely in the slow cooker environment, emerging moist beyond belief rather than a bit dried out from the oven.  Shred the meat off the bone, then roll up in tortillas.  A great lunch.


Cooker: Medium or Large Round or Oval

Machine Setting and Cook Time: High Heat: 3 to 3 1/2 hours

Serves 6 to 8


2 pounds frozen turkey thighs, thawed and skinned

1 8-ounce can tomato sauce

1 4-ounce can roasted chopped green chiles

3 small white boiling onions, chopped

2 tablespoons Worcestershire sauce

2 tablespoons chili powder

Pinch of ground cumin

1 clove garlic, crushed

To Serve

8 large flour tortillas, at room temperature

3/4 cup shredded cheddar cheese

2/3 cup sour cream

Diced fresh tomatoes

Shredded iceberg lettuce


Place the turkey thighs in the crock. Add the tomato sauce, chiles, onion, Worcestershire sauce, chili powder, cumin, and garlic.  Cover and cook on HIGH for 3 to 3 1/2 hours. Remove the turkey from the crock and pick the meat off from bones; discard the bones. Shred the turkey meat and return to the pot. Stir to combine well with sauce.

Spoon the meat and sauce onto a tortilla and roll up. Garnish with cheese, sour cream, tomatoes, and lettuce. Repeat with remaining tortillas and serve immediately.

Excerpted from Not Your Mother’s Slow Cooker Cookbook, by Beth Hensperger and Julie Kaufmann. (c) 2005, used by permission from the Harvard Common Press.

Recipe and text copyright Beth Hensperger 2016

Please enjoy the recipe and make it your own. If you copy the recipe and text for internet use, please include my byline and link to my site.

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