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
Preparation
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.
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.
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.
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.
