Turkey Thigh Supper - cooking recipe

Ingredients

3 medium red potatoes, cut into chunks
1/2 lb fresh baby carrots
2 medium onions, cut into chunks
4 turkey thighs, skin removed
1 (10 3/4 ounce) can condensed tomato soup, undiluted
1 teaspoon minced garlic
1 teaspoon italian seasoning
1/2 - 1 teaspoon salt

Preparation

In a 5 quart slow cooker, layer the potatoes, carrots and onions. Top with turkey thighs.
Combine soup, water, garlic, italian seasoning and salt; pour over turkey.
Cover and cook on high 7-8 hours or until a meat thermometer reads 170 degrees and vegetables are tender.