Ingredients

• 3 cups fresh baby carrots
• 6 cups cubed (1-inch) peeled russet potatoes
• 6 stalks celery, cut into 1-inch pieces (1 1/2 cups)
• 1 cup sliced onion
• 2 lb. boneless skinless turkey thighs (2 thighs), cut into 1-inch pieces
• 2 (12-oz.) jar roasted turkey gravy

Directions

1. 1 Spray 4 to 5-quart slow cooker with nonstick cooking spray. Layer all vegetables in slow cooker. Top with turkey. Pour gravy over turkey.

2. 2 Cover; cook on high setting for 4 hours or on low setting for 8 hours. Stir just before serving.

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