Ingredients
Scale
- 3 lbs Boneless Turkey Breast (Fresh or thawed)
- 2 cans (15 oz each) Great Northern Beans, drained and rinsed
- 1 bag (16 oz) Frozen Mixed Vegetables (Carrots, corn, green beans, peas)
- 32 oz Low-Sodium Turkey or Chicken Broth
- 2 tablespoons Poultry Seasoning
- 1 tablespoon Garlic Powder
- 1 tablespoon Onion Powder
- Salt and Black Pepper to taste
- Optional: 1 bag of frozen cauliflower rice (to bulk up volume)
Instructions
- Step 1: Assembly
Place the boneless turkey breast at the bottom of a 6-quart or larger slow cooker. Pour the drained Great Northern beans and the frozen mixed vegetables directly over the turkey. In a small bowl or measuring cup, whisk the poultry seasoning, garlic powder, and onion powder into the turkey broth. Pour the seasoned liquid over the turkey and vegetables until everything is mostly submerged. Add a generous pinch of salt and pepper. - Step 2: Cooking
Cover the slow cooker with its lid. Set the temperature to “Low” and cook for 6 to 7 hours. Alternatively, if you are in a rush, you can cook on “High” for 3 to 4 hours. Ensure the internal temperature of the turkey reaches 165°F (74°C). Avoid opening the lid during the cooking process to keep the heat trapped inside and ensure the turkey stays moist. - Step 3: Plating
Once the cooking time is complete, remove the turkey breast from the pot and place it on a cutting board. Use two forks to shred the turkey into bite-sized pieces or slice it into thick medallions. Stir the shredded meat back into the bean and vegetable mixture to soak up the juices. Serve hot in deep bowls, garnished with fresh herbs if you have them on hand.
- Cook Time: 6 hours 5 minutes