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Ketchup
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1/2 cup
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Sugar Or Sugar Substitute Equivalent To 2 Tablespoons Sugar
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2 tablespoons
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Quick-cooking Tapioca
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1 tablespoon
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Cider Vinegar
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1 tablespoon
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Worcestershire Sauce
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1 teaspoon
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Ground Cinnamon
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1/4 teaspoon
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Crushed Red Pepper
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1/4 teaspoon
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Turkey Thighs (About 2 Thighs) Or Meaty Chicken Pieces (Breast Halves, Thighs, And/or Drumsticks), Skinned
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2 to 2 1/2 pounds
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Hot Cooked Brown Rice
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2 to 3 cups
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PREPARATION
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1.
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In a 3-1/2- or 4-quart slow cooker combine ketchup, sugar, tapioca, vinegar, Worcestershire sauce, cinnamon, and crushed red pepper.
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2.
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Place turkey thighs, meaty sides down, on ketchup mixture.
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3.
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Cover and cook on low-heat setting for 9 to 10 hours or high-heat setting for 4-1/2 to 5 hours.
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4.
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Transfer turkey to a cutting board.
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5.
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Remove meat from the bones; discard bones.
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6.
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Coarsely shred turkey.
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7.
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Pour cooking juices into a large bowl; skim off fat.
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8.
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Add turkey and toss to coat.
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9.
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Serve turkey mixture with rice if desired.
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10.
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Garnish with cilantro if desired.
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11.
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Makes 4 (2/3-cup) servings.
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