Crock Pot Turkey Wings With Cream Of Mushroom

This Crock Pot Turkey Wings With Cream Of Mushroom recipe is a rich and savory comfort food dish, which includes turkey wings and cream of mushroom soup. It’s a classic, foolproof recipe, ready in about 5 hours and 15 minutes.

Crock Pot Turkey Wings With Cream Of Mushroom Ingredients

• 3 pounds turkey wings, cleaned and patted dry
• 4 tablespoons turkey dry rub (homemade or store-bought poultry seasoning)
• ½ cup onion, chopped
• 10 ounces cream of mushroom soup, canned
• 3 cups turkey broth (or chicken broth)
• 1 bay leaf
• 1 tablespoon cornstarch
• ½ cup heavy whipping cream
• ½ cup water (for slurry)

How To Make Crock Pot Turkey Wings With Cream Of Mushroom

1. Prep the turkey wings: Rinse turkey wings, remove pinfeathers, and pat dry. Rub all over with seasoning. Refrigerate uncovered on a baking sheet for at least 30 minutes (or overnight for deeper flavor).
2. Make the base: In your slow cooker, whisk together chopped onion, cream of mushroom soup, and turkey broth. Add the bay leaf.
3. Add and cook the wings: Place seasoned turkey wings into the slow cooker. Cover and cook on high for 3–4 hours or low for 4–5 hours, until wings are tender and reach 165°F internally.
4. Separate and strain juices: Remove wings and set aside. Discard bay leaf. Strain cooking juices through a fat separator and pour defatted liquid into a saucepan.
5. Make the gravy: In a jar, mix heavy cream, water, and cornstarch. Shake until smooth. Bring juices to a boil and whisk in the slurry. Simmer until thickened, about 2–3 minutes.
6. Serve: Pour gravy over the wings or serve on the side in a gravy boat.

Recipe Tips

• Why refrigerate the wings before cooking?
  It helps the seasoning soak in and improves texture.
• Can I use boneless turkey pieces?
  Yes, but reduce cook time and check doneness earlier.
• How to make it less rich:
  Substitute milk for some or all of the heavy cream.
• What can I use instead of a fat separator?
  Chill the juices and skim off the fat manually if needed.
• Can I skip making the gravy?
  Yes, the slow cooker liquid can be spooned over the wings as-is.

What To Serve With Creamy Mushroom Turkey Wings

These rich, slow-cooked wings go well with:

• Mashed potatoes or cauliflower mash
• Steamed green beans or asparagus
• Egg noodles or rice
• Biscuits or dinner rolls
• Roasted root vegetables

How To Store Turkey Wings With Cream Of Mushroom

Refrigerate: Store leftovers in an airtight container for up to 4 days.
Freeze: Freeze cooked wings and gravy separately for up to 3 months. Thaw overnight and reheat in the oven or stovetop.

Turkey Wings With Cream Of Mushroom Nutrition Facts

• Calories: 653kcal
• Carbohydrates: 13g
• Protein: 50g
• Fat: 44g
• Saturated Fat: 16g
• Cholesterol: 202mg
• Sodium: 1288mg
• Potassium: 699mg
• Fiber: 1g
• Sugar: 3g
• Calcium: 114mg
• Iron: 5mg

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

FAQs

Do I have to brown the wings first?
No browning required—just season and cook directly in the slow cooker.

Can I use cream of celery instead of mushroom?
Yes, it’s a great alternative for a lighter flavor.

How do I know when the wings are done?
Use a meat thermometer—wings should reach 165°F internally.

Can I use store-bought gravy instead?
You can, but the homemade version from the cooking juices is more flavorful.

Is this recipe gluten-free?
Only if your cream of mushroom soup and broth are gluten-free—check labels.

Try More Recipes:

• Crock Pot Turkey Wings With Cream Of Chicken
• Crock Pot Turkey Wings
• Crock Pot Turkey White Bean Chili

Crock Pot Turkey Wings With Cream Of Mushroom

Recipe by Robert Course: DinnerCuisine: AmericanDifficulty: Easy

Servings

4

servings

Prep time

15

minutes

Cooking time

5

hours 

Calories

653

kcal

Slow-cooked turkey wings simmered in a creamy mushroom sauce and finished with a rich homemade gravy.

Ingredients

• 3 pounds turkey wings, cleaned and patted dry
  

• 4 tablespoons turkey dry rub
  

• ½ cup chopped onion
  

• 10 ounces canned cream of mushroom soup
  

• 3 cups turkey broth
  

• 1 bay leaf
  

• 1 tablespoon cornstarch
  

• ½ cup heavy cream
  

• ½ cup water (for slurry)

Directions

• Rinse and dry wings. Rub with seasoning. Refrigerate 30 minutes.
• Whisk onion, soup, and broth in slow cooker. Add bay leaf.
  
• Place wings in slow cooker. Cook on high for 3–4 hours or low for 4–5 hours.
  
• Remove wings and bay leaf. Strain and defat the juices.
  
• Make slurry with cream, water, and cornstarch. Boil strained juices, whisk in slurry, and thicken.
  
• Serve wings with mushroom gravy poured over or on the side.