Ingredients
Scale
- 3 lbs Boneless Turkey Breast (fresh or thawed)
- 1 bag (16 oz) Frozen Mixed Vegetables (carrots, peas, corn, green beans)
- 2 cans (15 oz each) White Beans or Chickpeas, drained and rinsed
- 32 oz Low-Sodium Chicken Broth
- 2 tablespoons Dried Italian Seasoning
- 1 tablespoon Garlic Powder
- 1 tablespoon Onion Powder
- 1 teaspoon Salt
- 1 teaspoon Black Pepper
Instructions
- Open your slow cooker and ensure it is clean. Place the boneless turkey breast directly into the center of the pot. Surround the turkey with the drained white beans and the entire bag of frozen mixed vegetables. In a small bowl, quickly stir together the Italian seasoning, garlic powder, onion powder, salt, and pepper. Sprinkle this spice blend evenly over the turkey and vegetables. Pour the chicken broth over everything until the turkey is at least halfway submerged.
- Place the lid securely on the crockpot. Set the heat to “Low” and cook for 7 to 8 hours. If you are in a hurry, you can set it to “High” for 4 to 5 hours, though the turkey will be much more tender and easy to shred if cooked on the lower setting. Avoid opening the lid during the cooking process to keep the steam and heat trapped inside. The turkey is done when it reaches an internal temperature of 165°F and pulls apart easily with a fork.
- Once cooking is complete, remove the turkey breast and place it on a large cutting board. Use two forks to shred the meat into bite-sized pieces. Return the shredded turkey to the crockpot and stir it into the vegetables and beans so it soaks up all the flavorful broth. Line up eight meal prep containers and distribute the mixture evenly among them. Each container should receive a generous portion of turkey and vegetables. Allow the meals to cool slightly before sealing the lids and storing them in the refrigerator.
- Cook Time: 8 hours 5 minutes