Ingredients
4 turkey thighs (about 4 pounds)1 large onion, halved and thinly sliced1 can (10-3/4 ounces) condensed cream of celery soup, undiluted1/3 cup water3 garlic cloves, minced2 teaspoons dried tarragon1/2 teaspoon salt1/2 teaspoon pepper1/2 cup sour creamHot cooked egg noodles
Preparation
Place turkey and onion in a 5-qt. slow cooker. In a large bowl, whisk soup, water, garlic, tarragon, salt and pepper until blended; pour over top. Cook, covered, on low until meat is tender, 6-8 hours.
Remove turkey from slow cooker. When cool enough to handle, remove meat from bones; discard bones. Shred meat with two forks. Whisk sour cream into cooking juices; return meat to slow cooker. Serve with noodles.
