Ingredients
3
cups fresh baby carrots
6
cups cubed (1-inch) peeled russet potatoes
6
stalks celery, cut into 1-inch pieces (1 1/2 cups)
1
cup sliced onion
2
lb. boneless skinless turkey thighs (2 thighs), cut into 1-inch pieces
2
(12-oz.) jars roasted turkey gravy
Preparation
Spray 4 to 5-quart slow cooker with nonstick cooking spray. Layer all vegetables in slow cooker. Top with turkey. Pour gravy over turkey.
Cover; cook on high setting for 4 hours or on low setting for 8 hours. Stir just before serving.
