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Ingredients
1 1/2 - 2 Pounds turkey thighs
3 Carrots, sliced
1 Cup onion, chopped
1 Celery stalk, chopped
1 Cup peas
1 (22 oz) Carton cream of chicken soup
1 Cup water
12 Ounces egg noodles, cooked
Salt & pepper, to taste
1/2 Cup heavy cream or milk
Instructions
Place the turkey in the crockpot and season with salt and pepper.
Top with the sliced carrots, celery and onions.
Pour the soup over all.
Cover and cook on HIGH for 4 hours or LOW for 6 hours.
Add the cooked noodles and continue cooking for 30 minutes. Add a cup of water if needed.
Stir in heavy cream or milk and cook for an additional 15 minutes.