We’ve updated our Privacy Policy. Please note we also have new Legal Terms which require all disputes related to the purchase or use of any General Mills product or service to be resolved through binding arbitration. For more information on these changes, please click here.

IMPORTANT:  We have a new Privacy Policy and Legal TermsLearn more.

Slow-Cooker Tuscan Turkey and Beans

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.

(6)
(3)
Save and Share
  • prep time 30 min
  • total time 9 hr 30 min
  • ingredients 11
  • servings 6
 

Ingredients

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™ Steamers™ frozen cut green beans, thawed

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 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.
  • 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.

EXPERT TIPS

toggle

Expert Tips

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.

Nutritional information

toggle

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
480
(
Calories from Fat
120),
% Daily Value
Total Fat
14g
14%
(Saturated Fat
2 1/2g,
2 1/2%
Trans Fat
0g
0%
),
Cholesterol
90mg
90%;
Sodium
1080mg
1080%;
Total Carbohydrate
49g
49%
(Dietary Fiber
19g
19%
  Sugars
2g
2%
),
Protein
39g
39%
;
% Daily Value*:
Vitamin A
15%;
Vitamin C
10%;
Calcium
20%;
Iron
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 Choices:
3
*Percent Daily Values are based on a 2,000 calorie diet.