Turkey Taco Filling

This is one of those recipes that really doesn’t have an official name but it appears on our table regularly. The kids all love it and it is one of the recipes that my oldest son has been known to call me from the grocery store just to check that he hasn’t forgotten some ingredient because it just seems too simple to be correct. Yes, there really are only 2 things to put in the slow cooker and it can sit in there for up 12 hours (maybe even longer) and be wonderful. It is great as leftovers the next day and I have yet to find anyone that doesn’t like it. Even people that tell me they don’t really care for turkey can’t get enough of it.

The way we usually serve it is wrapped in a tortilla with cheese, sour cream, tomato lettuce, really what ever we have on hand that would normally go into a burrito or taco. I also love to use the leftovers to make a nacho the next day. My oldest son tells me it is fantastic mixed in Spanish rice too.

Turkey Taco Filling

2 turkey thighs (they usually come 2 to a package at my store)

1 package Taco seasoning (any style, any brand)

Place the turkey thighs in your slow cooker and sprinkle the contents of the package of taco seasoning over them. Use the entire package even though it looks like a lot it is just right.

Cover and cook on low for at least 8 hours, up to 12.

Remove skin and bones and shred meat. Use to fill tacos, burritos, in a nacho, and probably many more places that you can come up with.

Store leftovers in the juices that form in slow cooker in a container in the fridge. I find if I store it without the liquid it tends to dry out when I reheat it.