Slow Cooker Turkey and Sweet Potatoes

 

3

medium sweet potatoes, peeled and cut into 2-inch pieces

3

turkey thighs, skin removed (1 1/2 pounds)

1

jar (12 ounces) homestyle turkey gravy

2

tablespoons Gold Medal® all-purpose flour

1

teaspoon parsley flakes

1/2

teaspoon dried rosemary leaves, crumbled

1/8

teaspoon pepper

1

package (10 ounces) frozen cut green beans

• 1 Layer sweet potatoes and turkey in 4- to 5-quart slow cooker. Mix remaining ingredients except beans until smooth. Pour over turkey.
• 2 Cover and cook on high heat setting 1 hour. Reduce heat to low heat setting. Cook 5 hours. Stir in beans. Cover and cook 1 to 2 hours or until juice of turkey is no longer pink when centers of thickest pieces are cut.
• 3 Remove turkey and vegetables from slow cooker with slotted spoon. Stir sauce. Serve sauce with turkey and vegetables.
  
  Note: This recipe was tested in slow cookers with heating elements in the side and bottom of the cooker, not in cookers that stand only on a heated base. For slow cookers with just a heated base, follow the manufacturer’s directions for layering ingredients and choosing a temperature.