Slow-Cooked Turkey Stroganoff

Slow-cook the turkey and sauce

Place the turkey and onion in a 5-quart slow cooker. In a large bowl, whisk the soup, water, garlic, tarragon, salt and pepper until blended, then pour the mixture over the top of the turkey. Cook, covered, on low until the meat is tender, six to eight hours.

Shred the turkey and add sour cream

Remove the turkey from the slow cooker. When it’s cool enough to handle, remove the meat from the bones, discarding the bones. Shred the meat with two forks. Whisk the sour cream into the cooking juices, then return the meat to the slow cooker. Serve over noodles.

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.

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.