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Slow-Cooker Tuscan Turkey and Beans
Slow-Cooker Tuscan Turkey and Beans
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Prep Time:
30 minutes
Total Time:
9 hours 30 minutes
Slow-cook beans in tasty broth, then make garlicky turkey stew with added green beans.
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 frozen cut green beans, thawed
Instructions:
  • Carefully line the 5- to 6 1/2 -qt slow cooker bowl with a Reynolds™ Slow Cooker Liner, ensuring a tight fit along the bottom and sides of the bowl while pulling the top of the liner over the rim.
  • Heat water in a 3-quart saucepan until boiling. Stir in navy beans and simmer over medium-low heat for 10 minutes. Drain and rinse beans with cold water. Transfer beans to a slow cooker and pour in broth.
  • In a medium bowl, combine olive oil, 1/2 cup parsley, Italian seasoning, garlic, 1/2 teaspoon salt, and pepper. Press onto turkey thighs. Place turkey on beans in slow cooker. Cook on Low for 7 to 9 hours until beans are tender and turkey is fork-tender.
  • Take the turkey out of the slow cooker and turn the heat to High. Mix green beans and the rest of the salt into the slow cooker. Cover and cook for 15 to 20 minutes until the vegetables are heated. While waiting, separate the turkey from the bones. When ready to serve, spoon the bean mixture into bowls, place the turkey on top, and garnish with the remaining parsley.

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