More Comfort Foods

turkey thigh supper
3 medium red potatoes, cut into chunks
1/2 pound fresh baby carrots
2 medium onions, cut into chunks
4 turkey thighs, skin removed
1 can ( 10 3/4 ounces) condensed tomato soup, undiluted
1/3 cup water
1 teaspoon minced garlic
1 teaspoon Italian seasoning
1/2 to 1 teaspoon salt

In a 5-qt slow cooker, layer the potatoes, carrots and onions. Top with turkey. Combine the soup, water, garlic, Italian seasoning and salt; pour over turkey. Cover and cook on high for 7-8 hours or until a meat thermometer reads 180 degrees and vegetables are tender. yield: 4 servings

You can substitute chicken breasts for the turkey or honey-flavored barbecue sauce for the soup mixture.