Slow Cooker Tuscan Turkey and Beans

By mvjpfoley

Ingredients

• Reynolds™ Slow Cooker Liners
• 6 cups water
• 1 bag (16 oz) dried navy beans (2 cups), sorted, rinsed
• 3 cups Progresso® chicken broth (from 32-oz carton)
• 1/4 cup olive oil
• 3/4 cup chopped parsley
• 1 tablespoon Italian seasoning
• 2 tablespoons chopped garlic (from a jar)
• 1 1/2 teaspoons salt
• 1/2 teaspoon pepper
• 1 package (1 1/2 to 2 1/4 lb) turkey thighs, skin removed
• 1 1/2 cups Green Giant® Valley Fresh Steamers™ frozen cut green beans, thawed

Details

Servings 2
Cooking time 570mins
Adapted from bettycrocker.com

Preparation

Step 1

1
Place Reynolds™ Slow Cooker Liners inside a 5- to 6 1/2 -qt slow cooker bowl. Make sure that liner fits snugly against the bottom and sides of bowl and pull the top of the liner over rim of bowl.

2
In 3-quart saucepan, heat water to boiling over medium-high heat. Add navy beans. Reduce heat to medium-low; simmer uncovered 10 minutes. Drain; rinse with cold water. Place beans in slow cooker; add broth.

3
Meanwhile, in medium bowl, stir together olive oil, 1/2 cup of the parsley, the Italian seasoning, garlic, 1/2 teaspoon of the salt and the pepper. Press mixture firmly onto turkey thighs. Place turkey on top of beans in slow cooker. Cover; cook on Low heat setting 7 to 9 hours or until beans are tender and turkey pulls apart easily with fork.

4
Remove turkey from slow cooker. Increase heat setting to High. Stir green beans and remaining 1 teaspoon salt into slow cooker. Cover; cook 15 to 20 minutes or until vegetables are hot. Meanwhile, remove turkey from bones. To serve, place bean mixture in shallow bowls; top with turkey, and sprinkle with remaining parsley.