Ingredients
Scale
- 3 lbs Boneless Turkey Breast (thawed)
- 2 cans (15 oz each) Great Northern Beans, drained and rinsed
- 1 bag (16 oz) Frozen Sweet Potato chunks
- 1 bag (16 oz) Frozen Mirepoix (onions, carrots, and celery mix)
- 32 oz Low-Sodium Chicken or Turkey Broth
- 2 tablespoons Poultry Seasoning (sage, thyme, rosemary, marjoram)
- 1 teaspoon Garlic Powder
- Salt and Black Pepper to taste
- 1/2 cup Dried Cranberries (optional for garnish)
Instructions
- Open your slow cooker and pour in the frozen mirepoix and the frozen sweet potato chunks. Spread them evenly across the bottom. Add the two cans of rinsed Great Northern beans on top of the vegetables. This layer acts as a trivet for the meat and ensures the vegetables absorb all the savory juices from the turkey as it cooks.
- Place the boneless turkey breast directly on top of the vegetable and bean mixture. Generously sprinkle the poultry seasoning, garlic powder, salt, and pepper over the turkey. Use your hands or a spoon to rub the spices into the meat for maximum flavor. Pour the entire container of chicken broth into the side of the pot, being careful not to wash the spices off the top of the turkey.
- Cover the crockpot with a tight-fitting lid. Set the temperature to “Low” and cook for 6 to 7 hours. If you are in a hurry, you can cook on “High” for 3 to 4 hours, though the low setting results in more tender meat. Avoid lifting the lid during the cooking process to keep the steam trapped inside.
- Once the turkey reaches an internal temperature of 165°F, remove it from the pot and place it on a cutting board. Use two forks to shred the turkey into bite-sized pieces. Return the shredded turkey to the crockpot and stir it into the vegetable and broth mixture. Let it sit for 5 minutes to soak up the liquid. Ladle the mixture into bowls and top with dried cranberries for a sweet and savory finish.
- Cook Time: 6 hours 5 minutes