If you thought the slow cooker was just a weeknight dinner tool, think again. Our Dinde Au Vin is a company-worthy turkey thigh recipe that’s full of savory flavor. Our recipe is rich enough for entertaining but easy enough for a Monday night. Pancetta, cremini mushrooms, garlic, carrots, pearl onions, thyme, and dry red wine are just a few of the ingredients that come together to make this elegant entrée. You’ll definitely want to bookmark this one and file it under “new favorites.”

Southern Living


Victor Protasio

Recipe Summary

50 mins
6 hrs
Serves 4


Ingredient Checklist


Instructions Checklist
  • Cook pancetta in a large skillet over medium 5 to 7 minutes or until crisp. Drain pancetta on paper towels, reserving drippings in skillet.

  • Season turkey with salt and pepper. Cook turkey in hot drippings over medium-high 4 minutes on each side or until well browned. Place in a 5- or 6-quart slow cooker.

  • Add mushrooms and garlic to skillet; cook 8 minutes, stirring occasionally, or until mushrooms are browned. Add carrots, onions, and thyme; cook 5 minutes or until carrots and onions are lightly browned. Add wine to skillet, and cook 1 minute, stirring to loosen any browned bits from bottom of skillet. Pour over turkey in slow cooker; stir in pancetta, bay leaf, and chicken stock.

  • Cover and cook on LOW for 5 hours or until turkey is very tender and removes easily from the bone.

  • Transfer turkey and vegetables to a serving platter; keep warm. Pour liquid from slow cooker through a strainer into a measuring cup, and let stand 5 minutes. Skim fat from surface and discard; pour remaining liquid into a medium saucepan. Bring to a boil over medium-high; reduce heat to medium, and simmer 12 minutes or until sauce coats the back of a spoon. Whisk in butter, parsley, and white balsamic vinegar. Season with salt and pepper to taste. Serve turkey and vegetables with sauce.