1/2 cup ketchup
2 tbsp. packed dark brown sugar
1 tbsp. quick-cooking tapioca
1 tbsp. vinegar
1 tsp. Worcestershire sauce
1/4 tsp. ground cinnamon
1/4 tsp. crushed red pepper
2-1/2 lbs. turkey thighs, skinned
hot cooked noodles

In a 3-1/2 to 4-quart slow cooker combine, ketchup, brown sugar, tapioca, vinegar, Worcestershire sauce, cinnamon, and red pepper. Place turkey, meaty sides down on ketchup mix. Cover, cook on low for 10-12 hours, or on high for 5-6 hours, (I recommend the low setting.)

Transfer turkey to a serving dish, spoon cooking liquid into a small bowl, skim off fat.

Serve turkey with liquid. Serve either along side noodles or on top of noodles.

Submitted by: Sherry Monfils