Slow Cooker Turkey Thighs with Leeks and Mustard Tips, FAQ & printable recipe

Tips for success

For an even richer sauce, you can remove the turkey thighs once cooked and whisk in a small amount of heavy cream or butter to the remaining liquid in the slow cooker before serving.

This adds a luxurious mouthfeel that complements the sharpness of the wholegrain mustard beautifully. Ensure the heat is off before adding cream to avoid curdling.

The leeks play a dual role in this recipe, serving as both a flavor base and a vegetable component. If you prefer a more substantial vegetable side, consider adding extra leeks or even some sliced carrots at the same time as the turkey.

Adjust the cooking time slightly if adding denser vegetables to ensure they reach the perfect level of tenderness.

Variations

• Herbed Turkey Thighs: Add a tablespoon of fresh thyme or rosemary when adding the leeks to introduce a woodsy, aromatic depth that pairs perfectly with the mustard.
• Creamy Mushroom Turkey: Include a cup of sliced cremini mushrooms during the assembly phase for an earthy variation that creates a heartier, more savory sauce.

Storage and make-ahead

Fridge

Store in an airtight container in the refrigerator for up to 3 days. Ensure the food cools to room temperature within 2 hours before refrigerating.

Freezer

Store in a freezer-safe bag or container for up to 2 months. Thaw in the refrigerator overnight before reheating.

Reheat

Reheat gently in a saucepan over low heat until reaching 165°F (74°C). Add a splash of broth or water if the sauce needs loosening.

Store any leftovers in an airtight container. Cool the leftovers to room temperature for no more than 2 hours before placing them into the refrigerator to ensure food safety and quality.

This dish is perfect for preparing in advance as the flavors often deepen after sitting in the refrigerator overnight.

You can assemble the ingredients in the slow cooker insert, keep it in the fridge, and then simply place it into the cooker base when you are ready to start the cooking process. This saves time during busy weekdays.

Serving ideas

Serve the turkey thighs hot, ideally with the creamy mustard and leek sauce spooned generously over the top.

The dish pairs exceptionally well with simple starches like mashed potatoes, crusty bread, or steamed green beans, which help to soak up the flavorful sauce. Garnish with a little fresh parsley if desired for a pop of color.

Presenting the dish on a warm plate helps to keep the sauce at the ideal consistency for longer. If serving to guests, place the turkey thigh in the center of a wide, shallow bowl or plate, then ladle the leek and mustard mixture around it. This creates a refined look while ensuring every bite is coated in the savory sauce.

Frequently asked questions

Recipe card

Slow Cooker Turkey Thighs with Leeks and Mustard

Prep 10 minCook 4 hRest 5 minTotal 4 h 15 minServes 2

Ingredients

• 2 raw turkey thighs
• 1 cup sliced leeks
• 1 crumbled bouillon cube
• 1/2 cup white wine
• 2 tbsp wholegrain mustard

Instructions

1. Place the turkey thighs at the bottom of the slow cooker. Scatter the sliced leeks over the meat to ensure they cook evenly. Sprinkle the crumbled bouillon cube over the top of the leeks and turkey.
2. Mix the white wine and wholegrain mustard in a small glass measuring cup until well combined. Pour this mixture over the ingredients in the slow cooker. Cover and cook on low for 4 hours until the turkey is tender.
3. Verify the internal temperature of the turkey thighs using a meat thermometer. The meat must reach 165°F (74°C) to be safely cooked through. Once reached, let the meat rest for 5 minutes before serving to ensure the juices redistribute for maximum tenderness.

Contains: mustard, sulfites

Estimated nutrition per serving

Calories

350

Protein

32 g

Carbohydrates

8 g

Fat

20 g

Fiber

1.5 g

Sugar

2 g

Sodium

450 mg

Automatic estimate from the ingredient list, not laboratory-verified.