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Categories:
turkey thighs onion cannellini beans corn green chili salsa green chilies garlic cumin salt fresh cilantro
Viewed: 34 - Published at: a year agoIngredients
- 2 fresh turkey thighs, skin removed (1lb each)
- 1 medium onion, chopped
- 1 (15 1/2 ounce) can cannellini beans, drained and rinsed
- 0.5 (16 ounce) bag frozen corn
- 1 12 cups green chili salsa
- 1 (1 1/2 ounce) canchopped green chilies
- 2 teaspoons minced garlic
- 2 teaspoons cumin
- 12 teaspoon salt
- 13 cup chopped fresh cilantro
Method
- Put onion on the bottom of 3 1/2 quart slow cooker.
- Place turkey thighs over onions.
- Add beans and corn.
- Mix salsa, chiles, garlic, cumin and salt in a medium bowl.
- Pour over the top.
- Cover and cook on low 8 to 10 hours or until the turkey is tender.
- Remove turkey to a cutting board and cut into bite sized pieces.
- Return the turkey to the crock pot and stir in cilantro.
- Serve with sour cream and/or shredded Monterey Jack.
