Five-spice powder-dusted turkey thighs become tender and moist from slow cooking atop a medley of Asian vegetables. Wheat-flour udon noodles are a perfect complement to the flavorful broth.

Recipe by Oxmoor House September 2012

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Credit: Oxmoor House

Recipe Summary

Yield:
8 servings (serving size: 5 ounces turkey, 3/4 cup vegetable-broth mixture, and 1 tablespoon green onions)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Remove stems from mushrooms; slice mushrooms. Place mushrooms, bell pepper, and next 3 ingredients (through bamboo shoots) in a 7-quart electric slow cooker. Combine hoisin sauce and next 5 ingredients (through garlic) in a small bowl. Stir into vegetable mixture in slow cooker.

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  • Heat in a large nonstick skillet over medium-high heat. Add canola oil to pan; swirl to coat. Sprinkle turkey thighs evenly with five-spice powder and black pepper. Add half of turkey to pan. Cook 3 minutes on each side or until browned. Add turkey to slow cooker. Repeat procedure with remaining turkey. Cover and cook on LOW for 5 hours or until turkey is tender.

  • Remove turkey from bones; cut meat into bite-sized pieces. Discard bones. Stir cabbage into vegetable mixture. Serve vegetables and broth in individual bowls. Top with turkey; sprinkle evenly with green onions.

Chef's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

Source

Cooking Light Slow Cooker Tonight

Nutrition Facts

249 calories; fat 7.4g; saturated fat 1.7g; mono fat 2.5g; poly fat 2.3g; protein 32.6g; carbohydrates 11.3g; fiber 2.6g; cholesterol 116mg; iron 3.7mg; sodium 466mg; calcium 143mg.
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