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Slow-Cooker Tuscan Turkey and Beans

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  • Prep 30 min
  • Total 9 hr 30 min
  • Servings 6
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Slow-cooking dried beans with flavorful canned broth is the great start for this garlicky turkey stew, with bright green frozen beans added at the end.
By Betty Crocker Kitchens
Updated Nov 8, 2012
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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
Make With
Progresso Broth

Steps

  • 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.

Tips from the Betty Crocker Kitchens

  • tip 1
    Serve food directly from the lined slow cooker. Once your slow cooker cools, remove the liner and throw away for easy clean up.
  • tip 2
    This recipe would work equally well with pork or beef if desired. Use a budget-friendly cut, such as pork shoulder or beef chuck roast.

Nutrition

480 Calories, 14g Total Fat, 39g Protein, 49g Total Carbohydrate, 2g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
480
Calories from Fat
120
Total Fat
14g
21%
Saturated Fat
2 1/2g
13%
Trans Fat
0g
Cholesterol
90mg
30%
Sodium
1080mg
45%
Potassium
980mg
28%
Total Carbohydrate
49g
16%
Dietary Fiber
19g
78%
Sugars
2g
Protein
39g
% Daily Value*:
Vitamin A
15%
15%
Vitamin C
10%
10%
Calcium
20%
20%
Iron
40%
40%
Exchanges:
2 1/2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 2 Vegetable; 0 Very Lean Meat; 4 Lean Meat; 0 High-Fat Meat; 0 Fat;
Carbohydrate Choice
3
*Percent Daily Values are based on a 2,000 calorie diet.
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