6 small red potatoes (about 2-1/2 inches in diameter) unpeeled, and quartered
2 cups sliced carrots
1-1/2 lbs turkey thighs, skinned
1/4 cup flour
2 Tbsp 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 crock-pot/slow cooker. 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