Slow Cooker Italian Turkey Dinner

 

2

bone-in turkey thighs (about 1 1/2 lb), skin removed

1

can (14.5 oz) diced tomatoes with Italian-style herbs, undrained

2

tablespoons tomato paste

2

cloves garlic, finely chopped

1

cup uncooked couscous

1 1/2

cups water

2

cups sliced zucchini

• 1 In 3 1/2- to 4-quart slow cooker, place turkey thighs. In small bowl, mix tomatoes, tomato paste and garlic. Pour over turkey.
• 2 Cover; cook on Low heat setting 6 to 8 hours.
• 3 About 25 minutes before serving, cook couscous in water as directed on package. Increase heat setting on slow cooker to High. Stir zucchini into tomato mixture. Cover; cook about 20 minutes longer or until zucchini is tender.
• 4 To serve, remove bones from turkey. Stir gently to break up turkey. Serve over couscous.