Turkey Thighs with Olives and Cherries Crock Pot
Infuse your dinner table with bold Mediterranean flavors by preparing these succulent Turkey Thighs with Olives and Cherries in the Crock Pot. This slow-cooked masterpiece pairs tender, bone-in turkey thighs with the briny bite of green olives and the sweet tang of dried cherries, creating a perfectly balanced dish that’s savory, sweet, and utterly satisfying. A base of aromatic onions, garlic, paprika, and thyme enhances the rich, flavorful broth of chicken stock and dry white wine, while a slow simmer ensures the turkey melts off the bone. With just 15 minutes of prep time and the magic of your crock pot, this stress-free recipe delivers a gourmet meal perfect for impressing guests or elevating a weeknight dinner. Serve over creamy mashed potatoes, fluffy rice, or alongside crusty bread to soak up every drop of the luscious sauce. Ideal for lovers of hearty slow cooker recipes with a unique twist!
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Recipe Information
Ingredients
- 4 pieces Turkey thighs (bone-in, skin-on)
- 2 teaspoons Salt
- 1 teaspoon Black pepper
- 2 tablespoons Olive oil
- 1 piece Onion (large, diced)
- 3 cloves Garlic cloves (minced)
- 1 cup Green olives (pitted, halved)
- 1 cup Dried cherries
- 1.5 cups Chicken broth (low sodium)
- 0.5 cups Dry white wine
- 1 teaspoon Paprika
- 1 teaspoon Thyme (dried or fresh)
- 1 piece Bay leaf
Instructions
Season the turkey thighs with 1 teaspoon of salt and 1 teaspoon of black pepper.
In a large skillet, heat the olive oil over medium-high heat. Sear the turkey thighs, skin-side down, for 3-4 minutes until golden brown. Flip and sear the other side for another 3-4 minutes. Transfer to the crock pot.
In the same skillet, add the diced onion and cook for 2-3 minutes until softened. Add the minced garlic and cook for 1 minute until fragrant. Transfer the mixture to the crock pot.
Add the green olives, dried cherries, chicken broth, white wine, paprika, thyme, and the bay leaf to the crock pot.
Stir gently to combine the ingredients, ensuring the turkey thighs are partially submerged in the liquid.
Cover and cook on LOW for 6 hours or until the turkey is tender and easily pulls away from the bone.
Taste the broth and adjust seasoning with the remaining 1 teaspoon of salt or to your preference.
Remove the bay leaf before serving. Serve the turkey thighs with the olives, cherries, and sauce spooned over the top. Pair with mashed potatoes, rice, or crusty bread.
Nutrition Facts
Calories |
2257 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 139.5 g | 179% | |
| Saturated Fat | 31.4 g | 157% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 558 mg | 186% | |
| Sodium | 9025 mg | 392% | |
| Total Carbohydrate | 78.4 g | 29% | |
| Dietary Fiber | 12.2 g | 44% | |
| Total Sugars | 45.8 g | ||
| Protein | 154.0 g | 308% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 364 mg | 28% | |
| Iron | 13.2 mg | 73% | |
| Potassium | 2012 mg | 43% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
