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Ingredients Jump to Instructions ↓

  1. 1 medium onion , chopped

  2. 2 (1 lb each) turkey thighs , skin removed

  3. 1 can(s) (15 1/2 oz) white kidney beans (cannellini) , rinsed

  4. 1 can(s) (11 oz) corn , drained

  5. 1 1/2 cup(s) medium green tomatillo salsa

  6. 1 can(s) (4 1/2 oz) chopped green chiles

  7. 2 teaspoon(s) minced garlic

  8. 1 1/2 teaspoon(s) ground cumin

  9. 1/2 teaspoon(s) salt

  10. cup(s) chopped cilantro

  11. Serve with: sour cream, shredded Monterey Jack cheese, chopped

Instructions Jump to Ingredients ↑

  1. Put turkey thighs on top of onion in a 3 1⁄2-qt or larger slow-cooker. Add beans and corn. Mix salsa, chiles, garlic, cumin and salt in a medium bowl; pour over top.

  2. Cover and cook on low 8 to 10 hours until meat is tender. Remove turkey to a cutting board. Cut bite-size; discard bones.

  3. Return meat to cooker; stir in cilantro.

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