Ingredients
- 1 lb tiny new potatoes, quartered
- 4 turkey thighs (2 to 2-½ lb. total), skin removed
- 0.33 cup coarse-ground brown mustard
- 3 Tbsp pure maple syrup
- 1 Tbsp quick-cooking tapioca
How to Make It
- Place potatoes in a 3-½- or 4-quart slow cooker. Arrange turkey thighs on top of potatoes. In a small bowl stir together mustard, maple syrup, and tapioca. Pour mixture over turkey.
- Cover and cook on low-heat setting for 6 to 7 hours or on high-heat setting for 3 to 3-½ hours. Serve turkey thighs topped with maple mustard-sauce.
| Nutrition Facts |
Serving Size 1 |
Nutritional Value Per Serving | Calories 317 kcal Calories from Fat: 54 kcal |
|
% Daily Value*
|
| Total Fat 6 g 17% |
Saturated Fat 2 g 10% |
Trans Fat 0.0 g |
Cholesterol 128 mg 43% |
Sodium 363 mg 6% |
carbohydrates 32 g 25% |
Dietary Fiber 2 g 5% |
Sugars 11 g 12% |
Protein 32 g 64% |
* Above mentioned %DVs (Percent Daily Values) are based on 2,000 calorie food intake.
DVs (Daily values) may be vary depending upon individuals daily calorie needs. Above nutritional values are estimates and should only be used as a guide for approximation. They are not allfoodchef.com recommendations. Calculations are based on average weight of 194 lbs. and ages of 19 to 50 years. |