Slow-Cooked Turkey Stroganoff

• 4 turkey thighs (about 4 pounds)
• 1 large onion, halved and thinly sliced
• 1 can (10-3/4 ounces) condensed cream of celery soup, undiluted
• 1/3 cup water
• 3 garlic cloves, minced
• 2 teaspoons dried tarragon
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1/2 cup sour cream
• Hot cooked egg noodles

1. Place turkey and onion in a 5-qt. slow cooker. In a large bowl, whisk soup, water, garlic, tarragon, salt and pepper until blended; pour over top. Cook, covered, on low until meat is tender, 6-8 hours.
2. Remove turkey from slow cooker. When cool enough to handle, remove meat from bones; discard bones. Shred meat with two forks. Whisk sour cream into cooking juices; return meat to slow cooker. Serve with noodles.

turkey, onion, condensed cream, water, garlic, tarragon, salt, pepper, sour cream, egg noodles

Taken from www.tasteofhome.com/recipes/slow-cooked-turkey-stroganoff/ (may not work)