Slow Cooker Tuscan Turkey and Beans

• 6 cups water
• 1 (16 ounce) bag dried navy beans, sorted, rinsed (2 cups)
• 3 cups chicken broth
• 14 cup olive oil
• 34 cup chopped parsley
• 1 tablespoon italian seasoning
• 2 tablespoons chopped garlic
• 1 12 teaspoons salt
• 12 teaspoon ground pepper
• 1 12 lbs turkey thighs, skin removed
• 1 12 cups frozen cut green beans, thawed

1. Spray 5-quart slow cooker with cooking spray.
2. In 3-quart saucepan, heat water to boiling over medium-high heat.
3. Add navy beans.
4. Reduce heat to medium-low; simmer uncovered 10 minutes.
5. Drain; rinse with cold water.
6. Place beans in slow cooker; add broth.
7. 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.
8. Press mixture firmly onto turkey thighs.
9. Place turkey on top of beans in slow cooker.
10. Cover; cook on Low heat setting 7 to 9 hours or until beans are tender and turkey pulls apart easily with fork.
11. Remove turkey from slow cooker.
12. Increase heat setting to High.
13. Stir green beans and remaining 1 teaspoon salt into slow cooker.
14. Cover; cook 15 to 20 minutes or until vegetables are hot.
15. Meanwhile, remove turkey from bones.
16. To serve, place bean mixture in shallow bowls; top with turkey, and sprinkle with remaining parsley.

water, navy beans, chicken broth, olive oil, parsley, italian seasoning, garlic, salt, ground pepper, turkey thighs, green beans

Taken from www.food.com/recipe/slow-cooker-tuscan-turkey-and-beans-439161 (may not work)