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Slow-Cooker Tuscan Turkey and Beans

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Slow-Cooker Tuscan Turkey and Beans
  • 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.
Updated Nov 8, 2012

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
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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