Slow Cooker Turkey with Butternut Squash, Leek, Sage and Maple

Instructions

1. 1

   Lightly grease the slow cooker insert with a little of the olive oil. Add the onion, leek, garlic, and butternut squash to create an even base.

2. 2

   In a large bowl, toss the turkey thighs with the remaining olive oil, sweet paprika, salt, black pepper, fresh sage, and fresh thyme until evenly coated.

3. 3

   Place the seasoned turkey over the vegetables. Pour in the chicken broth, maple syrup, and apple cider vinegar around the meat so the seasoning stays in place.

4. 4

   Cover and cook on low for 300 minutes (about 5 hours). If your cooker has a high setting, you can also cook it for 180 minutes (3 hours), checking that the turkey is tender and reaches a safe internal temperature of 165°F and 74°C.

5. 5

   When cooking is done, remove the lid. If you want a thicker sauce, stir the cornstarch with the cold water until smooth and add it to the cooking liquid. Stir gently, cover again, and cook for 10 more minutes on high or until slightly thickened.

6. 6

   Taste and adjust salt and pepper if needed. Serve the turkey with the squash, leek, and spooned-over sauce, making sure each portion gets plenty of vegetables.