Slow Cooker Turkey Stew With Lima Beans Recipes

Steps:

• 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.

Steps:

• In a slow cooker, cover beans with cold water; let sit overnight. Drain beans and return to slow cooker.
• Season turkey with salt and pepper. In a large skillet, heat 1 tablespoon oil over medium-high. In two batches, brown turkey on all sides, adding 1 tablespoon oil for second batch, about 10 minutes total. With a slotted spoon, transfer meat to slow cooker. Return pan to heat and add 1 tablespoon oil, onion, and garlic. Cook, stirring occasionally, until onion is translucent, 4 minutes. Add wine and bring to a boil, stirring and scraping up any browned bits with a wooden spoon. Boil 1 minute, then add mixture to slow cooker.
• Add 1 1/2 cups water and lemon zest to slow cooker. Season with salt and pepper. Cover and cook on high 6 hours. (Beans should be tender and turkey will be just beginning to fall apart.) Add lemon juice and stir. Serve stew with lemon wedges.

Steps:

• Soak lima beans in 2 quarts of water in a large bowl for 8 hours or overnight. The next day, drain the lima beans and place into a slow cooker with onions, ham bone, and ham. Pour in 3 cups of water or as needed to cover. Place lid on the cooker, set to High, and cook for 3 hours.
• Stir in Cajun seasoning, black pepper, garlic salt, and cayenne pepper; set cooker to Low and cook until the beans and meat are very tender, about 4 more hours.

Steps:

• Pour tomatoes and wine into slow cooker. Stir in bouillon cubes, onion flakes, lemon pepper, Italian seasoning, garlic powder, and thyme; add turkey.
• Cover and cook on Low for 8 to 10 hours until the turkey meat pulls apart easily.