Yield: 6 Servings
|1 cup||Barbecue sauce|
|½ cup||Hot water|
|2 pounds||Turkey thighs; halved, (2)|
|3 mediums||Potatoes; cut in 3 pieces each|
|6 mediums||Carrots; in 2 1/2x1/2" sticks|
In medium bowl, blend barbecue sauce with water. layer turkey, potatoes and carrots in electric crockpot. Pour sauce mixture over top. Cover and cook on Low setting at least 9 hours.
Remove turke yand vegetables with slotted spoon. Place on serving platter.
Serve cooking juice over turkey and vegetables.
NOTES : Who would guess that 5 ingredients could be so tasty. A good quality barbecue sauce is the secret. Cooking juices can be thickened with flour. Add small amount of hot liquid to 2-3 Tbsps flour in measuring cup.
Stir and add back to crockpot, on High. Cook to thicken. Per serving: 380 calories, 9 g. fat, 14% of total calories from fat, 85 mg. cholesterol.
Recipe by: Fast and Healthy Magazine, 'Jan. '96 Posted to JEWISH-FOOD digest Volume 98 #035 by Annice Grinberg <VSANNICE@...> on Jan 20, 98