These Slow Cooker Smothered Turkey Wings are tender, juicy, and smothered in a rich, savory onion and sweet bell pepper gravy. Made with flavorful seasonings, this is an easy, comforting dinner that requires very little hands-on work.
I love making turkey wings in the slow cooker because they become beautifully tender without having to constantly watch the pot. And the gravy? It’s perfect for spooning over a generous helping of southern mashed potatoes or white rice!
Ingredients You’ll Need
You only need a handful of ingredients to make these smothered turkey wings. And with this recipe, you’ll find:
Tender turkey wings: Slow cooking helps soften the connective tissue, giving the wings a tender texture. I use two whole turkey wings, cut into sections. The slow cooker is especially good for larger turkey pieces that benefit from longer cooking.
Rich homemade gravy: Butter, onions, peppers, and seasoned cooking liquid create a flavorful sauce.
Minimal prep: Once everything is in the slow cooker, most of the cooking is hands-off. In this recipe we used our Gonaïves Seasoning Blend which adds savory flavor to the turkey. You can substitute your favorite all-purpose seasoning. Our Saint-Marc Seasoning Blend adds an earthy, aromatic flavor that complements the turkey and gravy.
Perfect for family dinners: A comforting meal that pairs well with rice, mashed potatoes, or vegetables.
Baking soda: A small amount is used to help tenderize the meat. Measure carefully, as too much can affect the flavor.
White wine vinegar and Worcestershire sauce: Add tanginess and savory depth to the cooking liquid.
Onion and bell pepper: Soften as the turkey cooks and add flavor to the gravy.
Unsalted butter and oil: Add richness to the finished dish.
All-purpose flour: Thickens the seasoned cooking liquid into a homemade gravy.
Water: Provides moisture for slow cooking and helps create the gravy.
Tips for Tender Slow Cooker Turkey Wings
Choose similarly sized pieces. This helps the turkey cook more evenly.
Don’t add too much liquid. Turkey releases juices as it cooks, so the wings don’t need to be completely submerged.
Season to your taste. Gonaïves and other all-purpose seasoning blends may contain different amounts of salt. Taste the finished gravy before adding more.
Give the turkey enough time. Turkey wings contain connective tissue that needs time to soften. The meat should be tender and reach an internal temperature of at least 165°F.
Thicken the gravy near the end. Adding the flour mixture during the final 30–45 minutes helps create a thicker gravy without making it overly heavy.
What to Serve with Slow Cooker Smothered Turkey Wings
These turkey wings are delicious with just about any comforting side dish. Some of my favorites include:
Haitian black rice (Diri Djon Djon)
I especially love serving them over red skin mashed potatoes so none of that delicious gravy goes to waste!
How To Make It?
If you make this recipe, leave a comment and star rating below. I’d love to hear how it turned out! Check out our recipe videos here.
Slow Cooker Smothered Turkey Wings Recipe
Equipment
Ingredients
- 2 whole turkey wings cut into sections and patted dry
- 2 tbsp. Savory Thoughts Gonaïves Seasoning Blend or your favorite all-purpose seasoning
- 1 tbsp. Savory Thoughts Saint-Marc Seasoning Blend
- 1 tsp. baking soda
- ¼ cup white wine vinegar
- ¼ cup Worcestershire sauce
- 1 bell pepper sliced
- 1 large onion sliced
- 1 ⅓ cups water
- 2 tbsp. vegetable oil
- 1½ tsp. salt or to taste
- 4 tbsp. unsalted butter
- 4 tbsp. all-purpose flour
- ¼ cup cooking liquid from the turkey for thickening
Instructions
- Season the turkey. Pat the turkey wings dry and place them in a large bowl. Sprinkle with the Gonaïves Seasoning Blend, Saint-Marc Seasoning Blend, baking soda, and salt. Add the white wine vinegar and Worcestershire sauce, mixing until the turkey is evenly coated.Arrange in the slow cooker. Place the sliced onion and bell pepper in the bottom of the slow cooker. Arrange the seasoned turkey wings over the vegetables and pour in any remaining seasoning liquid from the bowl.Add the remaining ingredients. Pour in the water and oil, then add the unsalted butter, distributing it around the turkey.
- Slow cook. Cover and cook on LOW for approximately 6–8 hours or HIGH for 3–5 hours, until the turkey is tender and reaches an internal temperature of at least 165°F. Cooking times vary depending on the size of the wings and slow cooker.
- Prepare the thickener. During the final 30–45 minutes of cooking, carefully remove ¼ cup of the cooking liquid and let it cool slightly. Gradually whisk it into the flour until smooth. If the mixture is too thick, add another small splash of liquid.
- Thicken the gravy. Stir the flour mixture into the hot cooking liquid around the turkey. Cover and continue cooking on HIGH for approximately 30–45 minutes, or until the gravy thickens and the flour is fully cooked. Stir the gravy gently as needed.Taste the gravy and adjust the salt or seasoning if necessary. Serve. Spoon the gravy over the turkey wings and serve hot with mashed potatoes, rice, or your favorite side dish.
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