Slow-Cooker Tuscan Turkey and Beans

Ingredients

• 6 cups water 
• 16 oz navy beans dried rinsed (2 cups)
• 3 cups chicken broth (from 32-oz carton)
• 0.3 cup olive oil 
• 0.8 cup parsley chopped
• 1 tablespoon seasoning italian
• 2 tablespoons garlic chopped (from a jar)
• 1.5 teaspoons salt 
• 0.5 teaspoon pepper 
• 1.5 lb turkey thighs skinless
• 1.5 cups green beans frozen thawed
• 1 serving frangelico 

Equipment

• bowl
• sauce pan
• slow cooker

Directions

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.
3. Add navy beans. Reduce heat to medium-low; simmer uncovered 10 minutes.
4. Drain; rinse with cold water.
5. Place beans in slow cooker; add broth.
6. 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.
7. 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.
8. 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.