Slow Cooker Italian Turkey

2 bone-in turkey thighs, skin removed
1 (14.5 ounce) can diced tomatoes with Italian-style herbs, undrained
2 tablespoons tomato paste
1 cup uncooked couscous
1 1/2 cups water
2 cups zucchini, sliced

Place turkey thighs in a 3 1/2 to 4 quart slow cooker. Mix tomatoes, tomato paste and garlic in small bowl. Pour over turkey.

Cover and cook on LOW for 6 to 8 hours.

Increase heat on slow cooker to HIGH. Stir zucchini into tomato mixture. Cover and cook about 20 minutes longer until zucchini is tender.

Remove bones from turkey. Stir de-boned turkey and tomato zucchini mixture together before serving.

25 minutes before serving, cook couscous in water as directed on package. Serve over couscous.

Leave a Reply

CROCK-POT® 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.