Smothered Slow Cooker Turkey Wings

Slow Cooker Turkey Wings is a tender, flavorful dish that’s stress-free and easy to make. With fall-off-the-bone turkey and rich homemade gravy, this recipe is perfect for Sunday dinners, holiday gatherings, or cozy family meals. Serve it over mashed potatoes or rice for a comforting experience everyone will love.

Course Dinner

Cuisine American

Keyword crock pot, dry rub, turkey, whipping cream

Prep Time 15

Total Time 5 15

Servings servings

Calories 653

Author Gina Dickson

Equipment

Ingredients

3 pounds turkey wings cleaned and patted dry
4 tablespoons turkey dry rub homemade or store-bought poultry seasoning
1/2 cup onion chopped
10 ounces cream of chicken soup canned
3 cups turkey broth can substitute with chicken broth
1 bay leaf
1 tablespoon cornstarch
1/2 cup heavy whipping cream
1/2 cup water for slurry

Instructions

Prep The Turkey Wings

Rinse the turkey wings under cold water and use tweezers to remove any pinfeathers. Pat dry with paper towels.
3 pounds turkey wings
Rub the dry seasoning all over the wings, massaging it into the skin and meat. Shake off excess rub.
4 tablespoons turkey dry rub
Place the wings uncovered on a parchment-lined baking sheet and refrigerate for at least 30 minutes (or overnight for more flavor).

Prepare The Slow Cooker

In the slow cooker, whisk together the chopped onion, cream of chicken soup, and turkey broth. Add the bay leaf.
1/2 cup onion, 10 ounces cream of chicken soup, 3 cups turkey broth, 1 bay leaf
Place the seasoned turkey wings into the slow cooker.
Cover and cook on high for 3 to 4 hours or low for 4 to 5 hours, until the internal temperature reaches 165°F and the wings are fork-tender.

Separate and Strain The Juices

Once done, remove the wings carefully and place them on a warming tray or deep serving platter.
Remove the bay leaf and discard.
The skin is left on during cooking, so the juices will contain a lot of fat. Carefully pour the cooking juices through an OXO Fat Separator or similar tool. Let it sit for about 5 minutes to allow the fat to separate. Then pour the defatted juices into a saucepan.

Make the Gravy

In a small jar with a lid, mix together the heavy cream, water, and cornstarch. Shake or whisk until fully combined.
1 tablespoon cornstarch, 1/2 cup heavy whipping cream, 1/2 cup water
Bring the strained cooking juices to a boil on the stove. Slowly pour in the cornstarch slurry while whisking constantly. Allow the mixture to boil and thicken, about 2 to 3 minutes.

Serve

Pour the hot gravy into a gravy boat, or spoon it directly over the wings arranged on a deep serving platter.

Notes

Important Prep Tips Before Starting the Recipe:

If you can, prep the wings the night before and refrigerate them uncovered. This helps dry out the skin, so it browns better if you crisp them later.
Use a fat separator to ensure your gravy is smooth and not greasy.
A large 6-quart slow cooker works best so the wings aren’t overcrowded.

Dietary Modifications: Use gluten-free cream of chicken soup and cornstarch to make this gluten-free.

Flavor Enhancements: Add garlic powder, paprika, or rosemary to the dry rub for a herby kick.

Add-In Options: Sliced bell peppers, mushrooms, or celery can be added to the base for more flavor.

Simple Substitutions: Swap chicken broth for turkey broth if needed. You can use Greek yogurt, half-and-half, or even unsweetened almond milk instead of cream for a lighter gravy. As alternatives to cream of chicken, use cream of mushroom soup or cream of celery, depending on your taste preferences or dietary needs.

Tips for Recipe Success: Always strain and defat the juices. For a richer flavor, sear wings before slow cooking.

Nutrition