Slow Cooker Turkey and Beans

This meal is light and flavorful. Using a slow cooker means you get to add the ingredients in the morning…and come home to a hot dinner ready to go.

• 6 cups water
• 1 (16 ounce) bag navy beans (2 cups), sorted, rinsed
• 3 cups chicken broth
• ¼ cup olive oil
• ¾ cup chopped parsley
• 1 teaspoon oregano
• 1 teaspoon basil
• 1 teaspoon thyme
• ¾ teaspoon garlic powder
• 1½ teaspoons salt
• ½ teaspoon pepper
• 1 (1½ to 2¼ pound) package turkey thighs, skin removed
• 1½ cups frozen cut green beans, thawed

1. In a 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, ½ cup parsley, oregano, basil, thyme, garlic powder, ½ 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 of 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.