6 small red potatoes, unpeeled and quartered
2 cups sliced carrots
1 1/2 pounds turkey thighs, skinned
1/4 cup flour
2 tablespoons dry onion soup mix
1/3 cup chicken broth or water
1 can cream of mushroom soup
Place potatoes and carrots in 3 1/2 quart or 4 quart crockpot. Place turkey thighs over vegetables. In medium bowl, combine flour and remaining ingredients; blend well. Pour over turkey. Cover; cook on high for 30 minutes. Reduce setting to low; cook at least 7 hours or until turkey is fork tender, its juices run clear and vegetables are tender. 4 servings.
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