3 or 4 turkey thighs, skin removed, washed and patted dry
4 – 8 oz mushrooms, thinly sliced
1 cup Alfredo sauce
1 1/4 cup picante sauce, divided
2 garlic cloves, minced
1 Tbsp quick-cooking tapioca
1 Tbsp Italian garden salad dressing mix
1 (14 oz) can Great Northern beans
Add the mushrooms, Alfredo, picante sauce, garlic, tapioca and salad dressing mix to slow cooker. Stir to combine. Salt and pepper the turkey and nestle into the slow cooker. Cover and cook on LOW for 4-6 hours. Remove turkey thighs and tent loosely with foil. Rinse and drain the beans and puree them in a blender or food processor. Skim any fat off the top of the sauce in the slow cooker. Stir in bean puree (as much as desired to thicken it up). Add in additional picante sauce. Serve sauce over turkey and noodles or rice. Makes 4 servings.
I have never made turkey thighs before but I saw some at the grocery store on sale and thought it would be fun to try. They were yummy. But you could easily substitute chicken thighs if you can’t find turkey thighs. I think this flavor was good but cooking all day it got a little bland. Next time I will add in a little red pepper flakes. I liked using the beans to thicken it up and nobody even noticed. If you don’t have beans you can always use cornstarch or potato flakes. 3 1/2 stars.
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