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© Meredith Corporation. All rights reserved. Used with permission.
In a 3-1/2- or 4-quart slow cooker combine ketchup, sugar, tapioca, vinegar, Worcestershire sauce, cinnamon, and crushed red pepper. Place turkey thighs, meaty sides down, on ketchup mixture.
Cover and cook on low-heat setting for 9 to 10 hours or high-heat setting for 4-1/2 to 5 hours. Transfer turkey to a cutting board. Remove meat from the bones; discard bones. Coarsely shred turkey. Pour cooking juices into a large bowl; skim off fat. Add turkey and toss to coat. Serve turkey mixture with rice if desired. Garnish with cilantro if desired. Makes 4 (2/3-cup) servings.