This Crock Pot Turkey Wings With Cream Of Chicken recipe is a rich and comforting dish, which includes turkey wings and cream of chicken soup. It’s a classic, foolproof recipe, ready in about 4 hours and 15 minutes.
Crock Pot Turkey Wings With Cream Of Chicken Ingredients
- 4 turkey wings (about 5 pounds)
- Kosher salt, to taste
- Freshly ground black pepper, to taste
- 1 tablespoon olive oil (more as needed)
- 1 cup coarsely chopped onion
- ½ cup diced celery
- ½ cup diced carrots
- 2 (10.5-ounce) cans condensed cream of chicken soup
- 1¼ cups water
How To Make Crock Pot Turkey Wings With Cream Of Chicken
- Prep the wings: Cut off and discard the wing tips. Separate each wing at the joint between the wingette and drumette. Season generously with salt and pepper.
- Brown the wings: Heat olive oil in a skillet over medium heat. Brown turkey wings on all sides in batches to avoid crowding. Add more oil as needed.
- Layer veggies in crock pot: Add chopped onion, celery, and carrots to the bottom of a large slow cooker.
- Add wings and sauce: Place browned turkey wings on top of the vegetables. In a bowl, whisk cream of chicken soup with water. Pour the mixture over the wings.
- Cook: Cover and cook on high for 3–4 hours, or until the wings are fully cooked and tender (internal temp should reach 165°F).
- Serve: Spoon extra sauce over the wings and serve warm.
Recipe Tips
- Do I need to brown the wings first?
Yes, browning adds flavor and helps the skin hold up during slow cooking. - Can I cook on low instead?
Yes, cook on low for 6–7 hours if you prefer a slower method. - How to make it creamier:
Stir in a splash of heavy cream or sour cream at the end. - Can I use other cream soups?
Yes, cream of mushroom or cream of celery are good substitutes. - What size slow cooker should I use?
A 6-quart or larger crock pot works best for this recipe.
What To Serve With Creamy Turkey Wings
These tender, saucy wings go great with:
- Mashed potatoes or rice
- Green beans or steamed broccoli
- Buttery biscuits or dinner rolls
- Cornbread
- Cranberry relish for contrast
How To Store Creamy Turkey Wings
Refrigerate: Store leftovers in an airtight container for up to 4 days.
Freeze: Freeze cooled wings and sauce in containers for up to 3 months. Thaw overnight in the fridge before reheating.
Turkey Wings With Cream Of Chicken Nutrition Facts
- Calories: 380
- Fat: 24g
- Saturated Fat: 7g
- Cholesterol: 72mg
- Sodium: 1285mg
- Potassium: 371mg
- Carbohydrates: 18g
- Fiber: 1g
- Sugar: 4g
- Protein: 21g
- Calcium: 59mg
- Iron: 3mg
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
Can I use frozen turkey wings?
Yes, but thaw them completely before browning and cooking.
Can I skip the vegetables?
You can, but they add flavor to the base and the sauce.
How do I thicken the sauce?
Add a cornstarch slurry or let the sauce reduce uncovered in a pan.
Can I use boneless turkey pieces?
Yes, but cooking time may be shorter—check doneness around 2.5 hours.
Is this recipe gluten-free?
Only if you use gluten-free cream of chicken soup and check all labels.
Try More Recipes:
Crock Pot Turkey Wings With Cream Of Chicken
Course: DinnerCuisine: AmericanDifficulty: Easy4
servings15
minutes4
hours380
kcalTender turkey wings slow-cooked in a creamy, savory sauce made with condensed cream of chicken soup—comfort food at its best.
Ingredients
4 turkey wings (about 5 pounds)
Kosher salt, to taste
Freshly ground black pepper, to taste
1 tablespoon olive oil (more as needed)
1 cup coarsely chopped onion
½ cup diced celery
½ cup diced carrots
2 (10.5-ounce) cans condensed cream of chicken soup
1¼ cups water
Directions
- Cut off wing tips and separate at joints. Season with salt and pepper.
- Brown wings in oil in batches. Set aside.
- Layer onion, celery, and carrots in slow cooker.
- Add browned wings on top.
- Whisk soup and water, pour over wings.
- Cook on high for 3–4 hours until fully cooked and tender (165°F).
- Serve hot with extra sauce spooned over.