Cranberry Turkey Thighs

1 (16 ounce) can jellied cranberry sauce
1/2 cup bottled chili sauce
1 tablespoon vinegar
1/4 teaspoon pumpkin pie spice
2 1/2 to 3 pounds turkey thighs, skinned

In a 3 1/2 or 4-quart slow cooker stir together cranberry sauce, chili sauce, vinegar and spice. Place turkey thighs, meaty side down on sauce mixture.

Cover and cook on LOW for 9 to 10 hours or on HIGH forĀ  4 1/2 to 5 hours.

Transfer turkey to a serving dish. Skim fat from sauce. Serve sauce with turkey.

Makes 4 to 6 servings.

Leave a Reply

CROCK-POTĀ® is a registered trademark of Sunbeam Products, Inc., doing business as Jarden Consumer Solutions. is not associated with Sunbeam Products or Jarden Consumer Solutions. All trademarks, noted or otherwise, are the properties of their respective owners.