Home > Recipes > Low Carb Crockpot > Turkey Thighs in Barbecue Sauce

Directions:

1. In a 3 1/2- or 4-quart slow cooker combine catsup, sugar substitute, tapioca, vinegar, Worcestershire sauce, cinnamon, and red pepper. Place turkey thighs, meaty side down, on catsup mixture.
2. Cover and cook on low-heat setting for 10 to 12 hours or high-heat setting for 5 to 6 hours. Transfer turkey to a serving dish. Pour cooking juices into a small bowl; skim off fat. Serve turkey with cooking juices and, if desired, hot rice.

For a 5- or 6-quart slow cooker: Use 3/4 cup catsup; 3 tablespoons no-calorie, heat-stable, granular sugar substitute (Splenda) or sugar; 4 teaspoons quick-cooking tapioca; 4 teaspoons vinegar; 2 teaspoons Worcestershire sauce; 1/4 teaspoon ground cinnamon; 1/4 teaspoon crushed red pepper; and 3 to 3 1/2 pounds turkey thighs or meaty chicken pieces, skinned. Perepare as above. Makes 6 to 8 servings.

Nutrition Fact per Serving: 225 cal. 6 g total fat(2 g sat. fat), 100 mg chol., 444 mg sodium, 12 g carb, 1 g fiber, 30 g pro.