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Ranch Turkey Thighs


Turkey thighs are cooked in the slow cooker with enchilada sauce and seasonings.


  • 3 turkey thighs
  • Salt and pepper
  • 1 envelope enchilada sauce mix
  • 1 can (6 oz.) tomato paste
  • 1/2 cup water
  • 2 cup shredded Monterey Jack cheese
  • 1/2 cup sour cream
  • 1/4 cup chopped green onions
  • 1 can (4 ounces) sliced ripe olives


Cut each turkey thigh in half and remove the bone. Sprinkle with salt and pepper and place in slow cooker. Combine enchilada sauce mix, tomato paste, and water; stir until blended. Spread the sauce mixture on top of turkey thighs. Cover and cook on LOW for 6 to 7 hours, or until turkey is tender. Turn control to HIGH; stir in cheese and continue stirring until cheese is melted. Transfer to a serving dish and top with sour cream and chopped green onions. Garnish with sliced ripe olives.
Serves 4 to 6.

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