Ingredients
Scale
- 3 lbs Turkey Breast or Boneless Skinless Chicken Thighs
- 2 lbs Sweet Potatoes, scrubbed and cubed (keep skin on for no-prep fiber)
- 1 bag (16 oz) Frozen Green Beans
- 1 large Yellow Onion, roughly chopped
- 2 cups Low-Sodium Chicken or Turkey Broth
- 2 packets Low-Sodium Turkey Gravy Mix (or poultry seasoning blend)
- 1 tablespoon Garlic Powder
- 1 teaspoon Dried Thyme
- Salt and Black Pepper to taste
Instructions
- Place your cubed sweet potatoes and chopped onions at the bottom of a 6-quart or larger slow cooker. These heartier vegetables act as a natural roasting rack for the meat, ensuring everything cooks evenly and absorbs the delicious juices that will drip down during the cooking process.
- Lay your turkey breast or chicken thighs directly on top of the vegetables. In a small bowl, whisk together the broth, gravy mix, garlic powder, and thyme. Pour this mixture over the meat. If you prefer a dryer rub, sprinkle the seasonings directly onto the meat before pouring the broth around the sides. Cover the slow cooker with the lid.
- Set your crockpot to “Low” and cook for 6 to 7 hours, or on “High” for about 4 hours. You want the turkey to reach an internal temperature of 165°F. About 30 minutes before you are ready to serve, lift the lid and dump the frozen green beans on top. Replace the lid and let them steam in the residual heat until they are bright green and tender.
- Remove the meat and briefly let it rest on a cutting board for 5 minutes. Shred or slice the turkey into bite-sized pieces. Use a slotted spoon to scoop out the sweet potatoes and green beans. Serve everything together in deep bowls, drizzling the leftover juices from the pot over the top like a light au jus or gravy.
- Cook Time: 6 hours 5 minutes