- 1 pound acorn squash, stemmed, seeded, and cut into 1-inch-thick rings
- ¾ pound large tart cooking apples, such as Granny Smith, cored and cut into ½-inch-thick rings
- 2 turkey thighs (about 2 pounds), skin and excess fat removed
- Salt and freshly ground black or white pepper to taste
- 1 shallot, chopped
- ¼ cup unfiltered apple juice or sweet cider
- 1 tablespoon Calvados
- 3 tablespoons brown sugar
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground allspice
- Spray the inside of the crock with nonstick cooking spray. Layer the squash and apple rings in the bottom. Place the turkey thighs on top and sprinkle with salt, pepper, and the shallot.
- In a small bowl, combine the apple juice, Calvados, brown sugar, cinnamon, and allspice; pour over the turkey. Cover and cook on LOW for 5½ to 6½ hours, until the meat is tender. Serve immediately.