Slow Cooker Tuscan Turkey and Beans

 

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

• 1 Spray 5-quart slow cooker with cooking spray. 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.
• 2 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.
• 3 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.