I have been making this tasty dish for more than 30 years. Our family loves turkey, and I make a variety of turkey dinners, but this is our favorite. The tarragon comes through nicely, and cream of celery soup lends a mild but welcome flavor.
—CINDY ADAMS TRACY, CA
PREP: 20 MIN. • COOK: 6 HOURS • MAKES: 6 SERVINGS
4 turkey thighs (about 4 pounds)
1 large onion, halved and thinly sliced
1 can (10 3/4 ounces) condensed cream of celery soup, undiluted
1/3 cup water
3 garlic cloves, minced
2 teaspoons dried tarragon
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 cup sour cream
Hot cooked egg noodles
1. Place turkey and onion in a 5-qt. slow cooker. In a large bowl, whisk soup, water, garlic, tarragon, salt and pepper until blended; pour over top. Cook, covered, on low 6-8 hours or until meat is tender.
2. Remove turkey from slow cooker. When cool enough to handle, remove meat from bones; discard bones. Shred meat with two forks.
3. Whisk sour cream into cooking juices; return meat to slow cooker. Serve with noodles.