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© Meredith Corporation. All rights reserved. Used with permission.
In a 6-quart slow cooker, combine potatoes, mushrooms, onion and celery. Top with turkey. Add broth, thyme and pepper.
Cover and cook on Low for 9 to 10 hours or on High for 4 1/2 to 5 hours.
Transfer turkey to a cutting board; use two forks to pull turkey apart into shreds. Return to cooker. In a small bowl, stir together evaporated milk and cornstarch; stir into mixture in cooker. If using Low, turn cooker to High.
Cover and cook for 45 to 60 minutes more or until bubbly on edges. Stir in green onions and lemon juice.
If desired, serve topped with nuts and/or cranberries.